The sweet, but not overpowering, malt vinegar sauce complements the crispy Bacalhau balls, resulting in a harmonious collision of flavors that achieves a perfectly balanced taste. Lim also adheres to the traditional oval shape of Bacalhau, ensuring guests can conveniently dip the delicacy into the sauces.

For another signature dish, African chicken, by Portuguese chef Joao Casimiro at Rossio restaurant, is a mouthwatering prospect.

Usually, the chicken is roasted with a layer of thick sauce on top, yet Casimiro serves a different smooth sauce beneath it to make it even more flavorful.

Casimiro boasts an impressive 16-year career in the culinary field. After gaining experience in Portugal and subsequently relocating to Milan, he has dedicated the last five years of his culinary journey to Macao.

Since his arrival in Macao, the 38-year-old chef has actively immersed himself in the world of its cuisine. "The cuisine here is a full fusion of cultures that developed throughout the years and mainly in people's homes, in families, not in restaurants like here," he says, adding that each family had their own recipes and some have, regrettably, been lost to time.

"I think that the younger generations should research their family recipes and create a database," he says.