Traditionally, minchi is a wonderfully simple dish made with minced beef or pork (or a combination of the two), diced potatoes stir-fried with onions, and Worcestershire sauce - it’s often topped with a fried egg and served with a side of steaming white rice. It can also be made with chicken, fish, shrimp, or vegetables such as bitter melon or wood ear mushrooms. There are probably as many variations as there are cooks making it. 

The name minchi is believed to have derived from the English word “minced”,  indicating that the dish was introduced to Macau by the Anglophone community in Hong Kong, although others place its origins in another former Portuguese colony, Goa. However, minchi doesn’t appear in any Indo-Portuguese texts, so the latter is unlikely. 

It is said that minchi used to be the favourite dish of Macanese young boys, but it has evolved into being a popular home-made dish, one that serves as simple comfort food, and is one of the traditional dishes to try when visiting Macau.

The best minchi is reportedly made by chopping the meat by hand using two cleavers (or parangs). The common practice of adding an egg on top is believed to have its roots in Roman Catholicism, with the bright yellow yolk and egg white representing the colour contrast of the Holy See coat of arms.