Macau Shark Fin Noodle Soup 澳门鱼翅汤面
Macau Shark Fin Noodle Soup is featured among the local specialties of Macau.
Macau Shark Fin Noodle Soup (澳门鱼翅汤面) is a bowl of noodles with shark fin in a slow-simmered stock. The Macau government's Distinctive Shops programme (特色店计划) profiles Tat Veng Shark Fin Noodle Soup (达荣鱼翅汤面) in Taipa (氹仔) as one of the earlier places in Macau to serve shark fin noodles, and credits its owner with turning fin trimmings into an everyday noodle dish.
How it is made
At Tat Veng the noodles go into a stock boiled down from pork bones, old hen, Jinhua ham (金华火腿), peppercorns and aged tangerine peel (陈皮). The programme likens the flavour to shark fin double-boiled with chicken (鸡炖翅). The noodles are served either in the soup or as tossed noodles (捞面), and the shop also serves shark fin over rice.
Where it comes from
The owner spent the 1980s processing shark fin and dried seafood and selling them wholesale to large restaurants. Those restaurants wanted whole large fins for their most expensive dishes, which left him with many small fins and trimmings. In the 2000s he came up with shark fin tossed noodles as a variation on shark fin with rice (鱼翅捞饭), which had caught on in the 1980s, and so brought a high-end ingredient to ordinary diners.
The shop stands on Rua do Regedor (地堡街) in Taipa. Its menu also includes shark fin balls, pan-fried peppers, mud carp cakes and pork chop buns.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-24. Recipes and servings vary between kitchens.