Filipe Dores has never been one to bend to society’s expectations. At his new tea shop and cafe, Ajar, he continues to experiment by merging art, design and tea.
Hong Kong-born and Canada-raised pastry chef Venus Kwan is the creative force behind some of Macao’s most exquisite desserts. But getting there hasn’t been easy.
Popular in Indonesia and Malaysia, balado is a warming red sauce that hails from West Sumatra, Indonesia, and is often enjoyed with eggs, chicken, shrimp and more.
In the final part of our beginner’s guide to wine assessment, top sommelier and Macao News columnist Maggie Kim explains how to draw conclusions from the way a wine impacts your tastebuds and palate.
In the second part of our beginner’s guide to wine assessment, top sommelier, Macao News columnist and Certified Sommelier Maggie Kim explains how to analyse a wine’s primary, secondary and even tertiary aromas.
This dish is a “good example of the Portuguese spice trade in Asia”, says Mozambique-born Portuguese chef Kei de Freitas, who serves it to hungry diners at his lauded Edinburgh restaurant.
In this beginner’s guide to wine assessment, Macao News columnist and certified sommelier Maggie Kim explains how to analyse a wine’s colour, carbonation, clarity and more.
American chef Houry Garcia travelled the world with the Hard Rock Cafe before finding love and settling down in Macao, which he noticed was desperately in need of decent burgers.
