Macau’s rare fusion cuisine – BBC Travel

Macau’s rare fusion cuisine

(Image credit: Matthew Keegan)

Today, the cuisine has taken on the role of helping to preserve the fading Macanese culture (Credit: Matthew Keegan)

A small Eurasian community in Macau is hoping that their unique cuisine – a blend of Portuguese and Chinese cooking – will be the key ingredient to their culture’s survival.


Down a Macau side alley is an unassuming restaurant that’s far removed from the showy neon and glittering facades of the Las Vegas-style casinos that have come to define this semi-autonomous city on China’s southern coast. Yet it’s here, in what feels a world away from the neighbouring casino strip, that a different kind of richness can be found – one of history and culture; a place where flavours of the past and the spirit of old Macau live on.

“I would dare say Macanese cuisine was the first fusion food in the world,” said Sonia Palmer sitting across from her mother, 103-year-old

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A Rare Menu That Tells the Truth: The Pork? Greasy. The Beef? Meh.

MONTREAL — Feigang Fei doesn’t like to boast about the orange beef at his restaurant in downtown Montreal. As a matter of fact, he doesn’t much like it.

“Comparing to our General Tao Chicken, this one is not THAT good,” reads the description on the online menu of his restaurant, Cuisine AuntDai, under a glossy photo of the deep-fried beef. “Anyway, I am not big fan of North American Chinese food and it’s your call.”

He’s no more enthused about the braised pork belly. “This is a very popular dish among the customers who don’t care its greasiness,” the menu says.

And Mr. Fei warns against ordering a cold dish called Mouth-watering chicken, made with diced chicken cubes, vinegar and Sichuan peppercorn sauce. “We are not 100% satisfied with the flavor now and it will get better really soon,” the menu advises, before quickly adding: “PS: I am surprised

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