The first episode in a 12-part documentary series promoting Macao’s gastronomy promises “enriched storytelling on food culture and attractions.”
Food & Drink
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 Maggie Kim explains how to draw conclusions from the way a wine impacts your tastebuds and palate.
No trip to Macao would be complete without an egg tart. Or two. Or how about three? Because that’s how many types of egg tarts are available around town.
In the second part of our beginner’s guide to wine assessment, top sommelier Maggie Kim explains how to analyse a wine’s primary, secondary and even tertiary aromas.
Looking for great vegan and vegetarian food amid Macao’s abundant culinary options? Let wellness expert and long-time Macao resident guide you to some of her favourite spots around town.
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.