Taipa Pork Chop Bun

The pork chop bun is exactly what its name says: a bone-in chop, marinated, fried and put into a crusty Portuguese-style roll with nothing else in it, and Taipa village is where the best known version is sold, from a café that produces them in batches at set times and sells out. The combination of a Portuguese bread roll with Cantonese-style fried pork is the sort of thing Macao produces constantly.

What you actually see

• The bone-in chop - the pork left on the bone inside the roll.
• The crusty roll - the Portuguese-style bread the sandwich depends on.
• The batch times - buns produced at set hours and sold until gone.
• The village lanes - the streets around Rua do Cunha where they are sold.

When to go

Year round; the best known shop sells at set times in the afternoon. Queues form before opening. Weekends sell out fastest.

Honest expectations

The most famous shop sells only at set hours and runs out quickly. The bone in the chop surprises people. Versions elsewhere in the city vary widely in quality.

Nearby

Rua do Cunha is beside it, and the Taipa Houses are south.