Local food is one of the most important attractions and cultural ambassadors of a destination, including in post-colonial contexts. However, food is often subject to various influences, including the interplay between food and tourism, and is thus vulnerable. Using Macanese food as an example, this research conducted an in-depth investigation into its diluting factors via interviews with the insiders (owners, operators, and chefs of Macanese restaurants), supplemented by content analysis of published documentations of this important Macanese legacy. The results shed light on the status quo of the cuisine and the factors causing its dilution, including the origin and innate features of the cuisine, the waning influence of the Macanese community and its lifestyle changes, as well as the recent commercialization while the city develops tourism. Possible remedies were explored. The study contributes to the existing knowledge on the management and preservation of local cuisines, in contexts where food legacies are important for tourism destination marketing.