Chinese and classic Cantonese cuisine

Long Tin Roast and Preserves has taken root for over half a century since opened near Red Market at Avenida de Horta e Costa, Macao in 1964. Its siu mei (Cantonese roast meat) and lap mei (Cantonese preserved meat) products are widely favoured by diners and supplied to various restaurants and hotels. The daily production of lap mei could reach two to three tonnes in peak season. The owner also devises new products based on market needs and keeps experimenting on new recipes. Meanwhile, the current head chef is Mr. Leung Yiu Wah, one of the Top Ten Chefs of Hong Kong and Macao. He has worked for a number of well-known restaurants in the Mainland of China, Hong Kong and Macao in his 38 years of culinary career. Also, chefs from five-star hotels have also been invited to devise new menu items. At the same time, the restaurant’s business concept is also continuously adjusting according to changes in time by evolving from dine-in only to offering services both online and on-site. This results in a multiplied increase in sales. Nowadays, apart from siu mei and lap mei dishes, there are also claypot dishes and specialty cuisine. These star-rated dishes are offered to citizens at down-to-earth prices.

Claypot Pork Bones, Claypot Premium Black Lamb, Claypot Radish and Beef Brisket, Boiled Fish with Pickled Cabbage and Rattan Pepper, Braised Pork Ball in Brown Sauce