Good Food Guide: The House Specialty

Known as the “Macau gastronomist”, The House Specialty owner has held a spatula in the United States, France, China, Hong Kong and Taiwan – honing his craft by working as a chef in a range of different places including Germany where he lived for 10 years. A Michelin star chef, he ran a small restaurant where he let customers enjoy high quality cuisine at an affordable price. He specializes in fusion dishes which are both delicious and creative. The foie gras pineapple bun with vanilla smoked duck breast is the chef’s recommendation.

The homemade pineapple buns are much tastier than those from the market with three distinct tastes in one bite coupled with the Da Pai Dong style cappuccino. It was memorable. This is an Eastern and Western restaurant in the day time and is transformed into a private kitchen in the evening to implement the fusion style with dishes like beer duck with rice noodle pot and baked French chicken with Spanish stuffed paella. From family dishes to luxury food, you can enjoy fancy or simple according to your budget. The House Specialty won Best Private Kitchen in The 3rd Macau Slow Food Awards.