As the winner of the 11th Macanese Cooking Competition, Chef Wong Meng Kang put his own spin on traditional Macanese-style stuffed crab shells. Here’s how to make the dish at home.
Food & Drink
Street food is woven into the fabric of Macao’s culinary heritage. Luckily, innovative street food hawkers have stepped up to keep the traditions alive and introduce new ones.
IFTM Educational restaurant’s Chef Hans Rasmussen says his dish borrows inspiration from two European classics: Italian risotto and a French green pea soup called ‘crème ninon’.
As one of the world’s first examples of fusion food, Macanese cuisine serves as an edible history of the SAR’s multicultural past. We look into its evolution – and the challenges it must overcome to stay alive.