Chinese food in Mauritius
Le Capitaine
Wang Thai
Kapu Kai
Don Camillo
La Langouste Grisée
Palais de Chine
Sunset Café
Espadon sur Grille
Taj Mahal

Port Louis
Café du Vieux Conseil
First Restaurant
Street Vendors

Pavillon de Jade
Pavillon de Chine


Le Phare
Le Batelage

Varangue sur Morne
Tea museum

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Chinese Food in Mauritius by the local Chinese community

Try the Mauritian wok action!

Dim sums

Do not hesitate to look for the chinese hawkers by the roadside, selling steamed chinese dim sums, like "saw mai", "niuk yan" (meat balls), "en pow niuk" (steamed fish fingers) and "teo kon" (beancurd).

Chinatown (Port Louis) may be the best place to try our chinese delicacies at various hawkers: Grospiti, James Snack, Canton restaurant, Panda restaurant, La Flore Orientale and Le Poisson d'Or.

Chow mien

The traditional fried egg noodles (similar to spaghetti) are very common in most Chinese restaurants and a popular option for lunch amongst us, locals! The noodles are made fresh, by hand and cooked with chicken / beef / pork / seafood in soy sauce, sweet sauce and "kiu choi". According to the Chinese, noodles are a sign of long life, and is often served as the first dish in birthday dinners.

Bol déviré

An interesting dish which you will find nowhere in Asia! It is served exactly as its name suggests, literally meaning "upside down bowl". Once you 'uncover' your dish, it is rice cooked with chicken, "kai lan" vegetables, dried mushrooms in oyster sauce, with a fried egg sitting on top of the domed shape!

Gato la cire

A traditional round cake, made with glutinous flour, dark brown sugar and vegetable oil. The texture is sticky and brown in colour, thus deserving its name which means "rubber cake". "Gato la cire" is offered to family and friends on Chinese New Year celebrated towards the end of January or beginning of February, according to the lunar calendar.

Gato arouille

This very Chinese-Mauritian snack is always present during parties. Grated yam (taro) is mixed with finely chopped spring onions and ginger and coated with bread crumbs. The paste obtained is then fashioned into balls and deep fried until very crispy. For added kick, dip in chili and chutney.


Cakes especially made on the occasion of the mooncake festival during the month of September, the actual date depending on the lunar calendar. The recipe is different from the ones available in China and South East Asia.