(Last updated: May 24, 2026)
For valuable English versions of the Long Wa menus, please scroll to the end.
Macau’s oldest remaining teahouse is a local treasure and should be given Heritage Site Status by the UNESCO, if they indeed award them to businesses.
A blast from the past and just a trip to be in, Mu Yi and I had a fine lunch there during Trip Report II. For more details, please follow the link: Long Wa.
Ladies and gentlemen, you usually can’t get this stuff no more!
For more recent pictures, you can also visit the Photobook. Spoiler alert… nothing has changed at all!!
Dim Sum Menu
Since finally settling in Macau full-time, I’ve been visiting Long Wa about once a week for dim sum. They currently offer 13 different kinds, of which I’d only recommend 6.
Each piece of dim sum costs the same thing ($30), but be forewarned! It often takes around 20 to 25 minutes before any of it reaches your table. Quality runs the gamut, so it’s very important to choose correctly. Generally speaking, if it’s a big floury ball of something, you don’t want it.
Their Honey Glazed Barbecue Pork sounds like it should be great but it’s just way too dry. At least with this one you get some moisture from the meat, but it’s still insufficient (2/5).
The Custard Buns and Purple Sweet Potato Buns were both so bad that I couldn’t even finish them (0/5).
The Sweet Potato Buns in particular were down bad nasty, with a gross smushy texture that was vaguely sweet yet hot and dry at the same time. I seriously doubt many Westerners will like them.
Mala Cake (2/5) is a traditional spongy Chinese cake that Long Wa does quite well. The texture is soft and scrumptious, but one crucial element is missing: icing! Without it, Mala Cake occupies a strange no-man’s-land between dessert and actual food.
A trio of dim sum (Curry Money Cow Tripe, Garlic Steamed Pork Ribs and Sauce Fried Chicken Feet) all score 3/5 and could be good fallback options if other better ones are already sold out.
Tripe is edible lining from the stomach of various farm animals, and it looks as disgusting as it sounds. Fortunately it doesn’t taste that bad, just done in by sauce that’s too spicy, which conflicts with the tea somewhat.
The steamed pork ribs weren’t an especially good cut of meat, while chicken feet simply aren’t my preferred style of dish. I ordered each of them once and saw no reason to do it again.
So far that’s 7 dim sum that have been destroyed, but don’t despair! The last 6 come highly recommended, starting with your choice of 3 big bodacious meat balls that are as fresh as they are tasty (Tangerine Peel Beef Buns, Steamed Pork Dumplings, Dace Fish Balls).
I don’t have any opinion on which one is better; it’s one of those situations where you can’t go wrong with any of them.
The last three dim sum are my personal favourites, starting off with two chicken selections.
The addition of the mushrooms puts the Steamed Chicken on top for me, which is why I prefer it a little over the Spicy Curry Chicken.
Regardless both dishes are extremely tasty and prepared in a way I’d term as “correct”, something I can’t exactly say for a few of the previous selections.
Saving the best for last, may I present to you cow tripe, otherwise known as beef stomach.
Yes, it is safe to eat, and yes it is strangely delicious. The sauce just goes so well with the tea that I can’t help but choose it every time. Plus where else in the world are you going to ever order something like this?? I promise it won’t bite, and that you’ll probably like it way more than you expect to!
Main Menu
For my last visit in 2026, I stuck exclusively with a la carte selections.
The Yangzhou Fried Rice ($80) was the best of the three dishes. Light on oil and easy to demolish, it was fried rice done properly without making a production out of it 4.5 stars
The Stir-Fried Beef with Flat Noodles ($82) is another classic Cantonese staple found all over Macau. It can sometimes be overwhelmingly oily and heavy, but Long Wa’s stayed reasonably restrained. The beef was tender enough, the noodles had decent wok flavour, and yes, it comes alongside that mysterious red sauce that can be mildly spicy and sweet. I never think it actually adds that much though. 3.5 stars
The Shredded Pork with Bean Sprouts ($82) was by far the simplest dish of the three. Nothing particularly exciting, just lightly flavoured pork and crunchy bean sprouts over rice. Still, there’s something satisfying about its straightforwardness, especially if you want a break from heavier Cantonese food. 3.5 stars
Bonus: we have English menus now, too! They come from the first half of 2026.
