Minchi rice is one of Sou's specialties. She stir-fries minced pork with diced potatoes, serving it with a perfectly fried sunny-side-up egg.

Sou believes that the current momentum of traditional cuisine is promising, thanks to the support from the local government. She is also enthusiastic about teaching young individuals how to cook all the dishes in her repertoire.

When discussing Macao food, Bacalhau, deserves a special mention. It's crafted from salted and preserved cod, while boasts versatility — suitable for grilling, roasting, braising and even raw consumption. It was served as a convenient preserved food in previous generations. Found on the menus of numerous restaurants across Macao, it is always a popular choice, especially in the form of Bacalhau Croquettes, in which cod and mashed potatoes are shaped into balls and deep-fried.

At the Coast restaurant in Macao, Bacalhau Croquettes shine as one of the best-selling dishes. Chef Jefferson Lim has added innovative touches while preserving the traditional essence of the dish.

While the traditional Bacalhau Croquettes are typically savored on their own, Lim, recognizing the local preference for sauces accompanying fried foods, has thoughtfully paired them with two homemade sauces: a custom egg yolk sauce and malt vinegar.