Macao THE CITY OF GASTRONOMY
From a tiny alley that cuts a narrow path through the hub of historic Macao to the dizzy heights of a plush five-star hotel, finding a spot to dine in this former Portuguese territory can be as contrasting as the food itself, and the prices printed on the menus. By day, you may be dining on a simple clay pot of rice and meat in a tiny outdoor neighbourhood eatery near Senado Square. By night, you could find yourself in the dome of the 258-metre-high Grand Lisboa feasting on exquisite French cuisine in a Michelin three-star fine-dining restaurant with perhaps the world’s largest wine list at your fingertips.
Whether you choose to stick to a tight budget and dine as the locals do or splash out on dishes prepared by celebrity chefs, Macao – celebrating its 20th anniversary as a Special Administrative Region of China – can conjure up the right recipe to a diner’s request.
There’s little wonder this tiny enclave of 650,000 is recognised as a city of gastronomy. It’s in the pedigree and has been since the first Portuguese seafarers settled there in the mid-16th century to ultimately live in harmony with the trading Chinese.
In late 2017, Macao joined an elite group of global cities on the UNESCO Creative Cities – Gastronomy list, in recognition of having the world’s earliest forms of fusion food and to help promote it and the sustainability of food for future generations.
This uniquely labelled Macanese cuisine was Portuguese inspired, with Chinese ingredients and a sprinkling of spices collected on the sea voyage from Portugal along the African coast, India and Malaya.
Among the popular Macanese dishes that are served in such renowned restaurants as Litoral (both on the peninsula and in Taipa Village) are African chicken, Minchi,
Caldo Verde (soup), fried Bacalhau (cod fish cakes) and desserts Serradura and the sought-after egg tarts.
Dining options can include a visit to Michelin-quality
Antonio’s Portuguese restaurant in Taipa, revealing that Macao is a city of a fascinating mix of characteristics. East meets west and old meets new. From the iconic Ruins of St Paul’s to the soaring 338-metre-high Macau Tower, the contrast is evident wherever you go in search of the next meal.
NEED TO KNOW
Getting there: Fly Cathay Pacific, Qantas or Virgin to Hong Kong with high-speed ferry transfer (TurboJet or Cotai Water Jet) from the airport of Hong Kong. Alternatively, board the shuttle for the crossing of the newly opened 55km road, including a 29km-long bridge (the longest over sea).
Entry: No visa required for stays up to 30 days.
Currency: MOP. Hong Kong dollars are also accepted. Details: Macao Government Tourism Office. visitmacao.com.au