(Last updated: April 11, 2026)
I first heard about Chef Neta Manhão’s private kitchen about a decade ago. Since it requires a minimum group of six, I never had enough people around me to make it happen. Fortunately, that all changed in January 2026, when some heavy hitters arrived on a plane from the Great White North. With family in town and a couple of close friends roped in, I finally got to see what this place was all about.
Chef Neta is one of the key figures keeping Macanese cuisine alive today. Born and raised in Macau, she has spent years teaching, documenting, and safeguarding recipes that might otherwise have been lost to time. When the Macau government sends someone abroad to promote local cuisine, she’s often the one they choose. For Neta, this isn’t a side project. It’s her life’s work.
Dinner takes place inside a restored heritage house in the St. Lazarus district, with old wooden floors, high ceilings and one long table for the evening’s guests.
It feels more like being invited into someone’s home, with the added bonus that the person cooking has spent years obsessing about every single dish she’s serving.
Many of them take days to prepare, relying on techniques rarely seen in restaurants anymore. And they all carry a story that stretches back to the earliest days of the city.
Her five course set currently runs $500 per person, exceptional value for what feels like a history lesson as much as a meal. There’s also no corkage for wine, so you can bring your own for free.
Our set began with a Caldo Verde soup. Most places in town serve a thin version that borders on water, but Neta’s is the opposite. It was proper soup: hearty, comforting and substantial enough to eat with a fork. 5 stars
My favourite dish was the Tacho with Rice, a magnificent jumble of Chinese vegetables, sausage and duck covered in a deep, savoury sauce. It takes two days to prepare and about two minutes to demolish. Outstanding. 5 stars
The Portuguese Chicken comes topped with dried coconut, with turmeric dominating the sauce. Perfectly good, but the first dish that didn’t have me reaching for more. 4 stars
Everyone at the table loved the Curry Turnip with Shrimp. It starts sweet, then the heat sneaks up and delivers a proper kick. One of the night’s biggest surprises. 5 stars
Bacalhau has never been my favourite, mostly because of the salt. The Portuguese had to preserve it that way so it could survive the long journey to Macau, and that still dominates the flavour. Neta does it well, it’s just not my cup of tea. 4 stars
The Fig Agar Agar was a lot better than I expected. Light, gently sweet, with notes of coconut and rock sugar syrup. The syrup itself takes 6 hours to make. Very refreshing, perfect for Macau’s summer months. 4.5 stars
It’s one of my 10 Top Tips for a reason: everyone who visits Macau needs to try Macanese food, at least once. And if you’re visiting in a larger group, there’s no better option than Chef Neta’s private kitchen. Dining there isn’t just about eating. It’s a process of discovery, not unlike the one that brought Portuguese sailors to Macau all those centuries ago.
Not only is Chef Neta present, but she’s explaining dishes, telling stories, answering questions, and sharing how long certain preparations take or why certain techniques exist. You’re not just being served, you’re learning as you go.
Her cookbook is also available to buy on site, in three languages: Portuguese, Chinese and English. For just $180, you better believe our group snapped up three of them.
In order to make reservations, contact Neta directly on her Facebook, and she’ll get everything sorted out. Once I find enough people again, I’ll definitely be back!
