Food & Drink
Chefs from Brazil, Cabo Verde, Equatorial Guinea, Guinea-Bissau, Mozambique and Portugal present their country’s culinary flair at the Macau Tower’s Tromba Rija restaurant.
Kei de Freitas’ restaurant, Macau Kitchen, flies the flag for Macanese food in the unlikely surroundings of Edinburgh. He was recently back in town and spoke to Macao News.
One of Portugal’s best chefs has brought his flair for contemporary Portuguese cuisine to Macao. He discusses what drives him, why he loves cooking and what a perfect restaurant should be.
Foodies will quickly learn that while sardines, bacalhau (salted cod) and the iconic pastel de nata are great, Macao’s numerous Portuguese restaurants can offer so much more.
New research says yes, pointing to the cuisine’s commercial dilution and the inability of outsiders to share in a culinary culture based on closely guarded family recipes.