Old Village Cafe, originally known as Wah Kei Cafe, was established in 1955 in Red Market Macau as a hawker and eventually moved to Old Taipa Village. Having served the community for over half a century, this popular cafe brings their signature flavors to Broadway Macau. It is run by the founder’s grandson who introduces his contemporary take on traditional dishes, tantalizing your taste buds with their famous satay broth and local delicacies.

Discover the essence of authentic local flavors at the Dai Pai Dong boasting an illustrious 50-year history. The third generation takes the helm at the new outlet at Broadway Macau, bringing to loyal diners their beloved stir-fried creations and signature clay pot dishes such as the aromatic Pork Bone Casserole and succulent Braised Lamb Brisket. While preserving its culinary heritage, the new menu introduces a delectable array of fresh seafood and sashimi to add a fresh twist to your all-time favorites, making each visit a delightful dining experience just like the old days. 

A popular seafood specialist with over 30 years of history in Macau, Tam Chai Yu Chun (Seafood Restaurant) is famous for introducing “Tanka” (boat people’s) cooking methods to the preparation of jet-fresh ingredients, specializing in seafood. Now the restaurant is bringing its authentic flavor to Galaxy Macau™!

Enjoy Grandma Rosa’s Portuguese Tarts prepared from a 100-year traditional recipe from Portugal. Freshly baked and sold in limited quantity every day, these delicious delicacies stay true to the Portuguese tradition and are now available at Tastes of Asia.

Ving Kei Tao Fu Min Sek is famous for its silky-smooth tofu products, over 40 years of success that's attributed to a pain-staking cooking method of using purified water and stove fire. Its signature offerings include Signature Bean Curd Pudding, soy bean milk and Bean Curd Soup Noodles. It’s so popular, the store once set a record of selling more than 400 bowls of tofu dessert in a single day.

Lei Ka Choi's success lies in the passing down of the best traditional Shunde cuisine secrets over generations. The restaurant innovatively elevates traditional Cantonese claypot dishes and snacks. Specialties include their Boiled Beef Brisket, Stewed Chicken Soup with Chinese Herbs, Pork Bone Marrow in Casserole and Deep-fried Fish Balls.

Famous since the 1940s, Chi Kei Ngao Chap is widely known as the beef offal specialist. Its secret chili sauce recipe, fresh daily base broth and the freshest ingredients are all an irresistible lure to gourmet diners who come from near and far.

San Ma Lo Seng Kei Chok Pan has been serving traditional Cantonese congee since its origins as a famous hawker stall. Today, they sell over 400 bowls of congee every morning to a line of people queuing up for the delicious signature Congee with Pork Balls, as well as its wide variety of congee including Congee with Sliced Pork, Tripe & Meat Balls, Fish Congee, and Beef Congee.