Litoral is highly successful and has expanded from an original 60 seats to over 300 and a new branch recently opened in Taipa. Litoral’s exterior has a quaint white façade and black iron balustrades. Once inside, it is a step back in time with blue Portuguese tiles and paintings of old Macau adorning the walls. Tables are spacious and the upstairs is non-smoking.

Litoral has an extensive menu of Portuguese and Macanese traditional dishes. The meal gets off to an excellent start with the provision of regular water with a slice of lemon once seated at the table – a sharp contrast to greedy restaurants who insist on expensive and mineral water with their heavy carbon footprints. Both the codfish cakes and roast Portuguese sausages make delicious appetisers. Caldo verde, a green vegetable soup, is up to standard whilst shrimp soup in a loaf is almost a meal in itself although the plentiful shrimps appear to be the rather tasteless frozen variety. Bacalhau is almost compulsory in Portuguese cuisine and Litoral’s version, which comes baked with potato and onions and topped with egg, does not disappoint. African chicken is a Macanese creation and is tender, moist and rich in flavour and a definite must-try. Baked Portuguese chicken is enough for three and the tender chicken falls off the bone. In cold weather try the tacho, a Macanese stew with pork knuckle, sausage, and many other warming ingredients; or feijoada, a meat stew with kidney beans. Baked duck with rice has layers of lean duck meat, topped with Portuguese sausage and is filling. Desserts include classic egg pudding but for an interesting surprise, especially for children, order the egg soufflé (MOP45) and wait for the reaction when it arrives at the table.

Whilst the list is entirely Portuguese, it has been improved recently. Many of the best names are now available including some rising stars from the Douro valley at fair prices. Only one white and one red are offered by the glass but both are decent and only MOP30 for a large glass. The port wine selection is good with both vintage and aged tawny available including a 20-year old Taylor at MOP90.

A stable staff, unusual in Macau, means that the menu can be explained easily. Everyone is pleasant and friendly thus creating a relaxed ambience. Service can be too prompt so it is wise to ask for dishes to come slowly.

It is possible to eat quite cheaply and do full justice to the excellent menu for less than MOP700 for two.