The story
Chiado is a Portuguese restaurant at Shop 2206, Level 2, The Londoner Macao, in Taipa. Forbes Travel Guide awarded it Four-Star status in 2026, and the kitchen is led by two-Michelin-starred chef Henrique Sá Pessoa.
Sá Pessoa runs eight restaurants in Portugal and overseas, and he is a well-known figure in modern Portuguese cooking. At Chiado he works with premium ingredients and keeps the preparation direct, so the produce carries the dish. He has also written several cookbooks and appears in Comtradição, a culinary series.
The Cobblestreet salted cod is a version of bacalhau à Brás, layered with thin cod, egg yolk, shredded potato and onion purée. It is mixed at the table. The roasted octopus is slow-roasted and finished with miso and romesco, served over a sweet potato caldeirada sauce. The suckling pig belly is cooked for ten hours, then crisped on la plancha and served with a pepper sauce.
Wine Spectator gave the wine program a Best of Award of Excellence for 2024. The cellar leans toward Portuguese classics, which suits a menu built on Portuguese flavors. Service is described as warm and friendly, and the rice custard with cauliflower and lemon caramel makes a clear finish.
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The roasted octopus appetizer is divine. It’s enhanced with a touch of miso and romesco that beautifully integrates Mediterranean and Japanese techniques. The flavorful octopus is slow-roasted and served with a traditional Portuguese caldeirada sauce made with sweet potatoes.The Cobblestreet salted cod is a work of art. This innovative take onbacalhau à brásis elegantly layered with thin slices of cod, egg yolk, shredded potatoes and onion purée, evoking the charming Portuguese cobbled roads. It’s all mixed right in front of you when served.The monkfish and lobster rice is a standout at Chiado. It features grilled lobster drizzled with peri-peri sauce, alongside monkfish adorned with a tomato and coriander dressing. The dish is further enriched by a luxurious emulsion known aspil-pil, made from the collagen of the monkfish’s head.The traditional suckling pig is elegantly served here. This dish uses the best part of a pig, the belly, and is slow cooked for 10 hours. Thea la planchatechnique is employed to make the skin crispy. The dish comes with a customary pepper sauce.When you enjoy the rich custard topped with cauliflower and lemon caramel, make sure to put your spoon to the bottom to get a bite full of flavor. The creamy custard and zesty caramel are expertly balanced, drawing your meal to a graceful close.
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