Dai pai dong

Sek Si Mei Sek started as an itinerant food stall. It is the owner couple’s hard work and enthusiasm that secures its spot in Macao’s restaurant industry. Top-quality food ingredients, mid-range prices, years of craft and unique tastes are Sek Si Mei Sek’s only ways to keep the customers. Fish Head and Chicken Casserole with Rice Wine, which is made to a secret recipe, is a dish that can be found nowhere else in Macao. Sautéed Goose Intestine with Chilli, Roasted Pigeon, Boiled Blood Clams and Stir-Fried Prawns with Black Bean Sauce are what the owner’s pride based on. Asking for a heavy dose of rice wine in chicken casserole is the identity password of frequent customers, while making additional orders shows the restaurant’s charm to new customers. In the scalding casseroles, what is boiling is the owner’s insistence of infusing soul into the food.

Wine casseroles, seafood, specialty stir-fries