This noisy and busy Cantonese restaurant is famous in Macau, which often translates into long queues outside its front doors. First opened in mainland China in 1946 and moving to Macau in 1959, it had the honor of demonstrating its unique method of making noodles with a big bamboo stick to the visiting Portuguese president twice. Now in its third generation of owners and with a branch also in Hong Kong, it is a great place to try wonton noodles in soup or oyster sauce, fried noodle with shredded chicken or shrimp, deep-fried fish balls, or congee (rice porridge). Service is fast (too fast—this is not the kind of place that encourages lingering) and seating is cramped, but this is a dependable, inexpensive restaurant in the heart of the city.