Macao’s delicate shrimp soup, sopa de lacassá, is thought to have evolved from the Malaysian classic laksa soup, which has roots in Malacca. The Macanese version of this Chinese-style noodle soup of rice vermicelli with prawns takes on a unique twist with the addition of a couple of key ingredients, in particular balichão paste. Two Macanese chefs share their take on this classic dish, sharing the value of Macanese cuisine, and how to keep its heritage for generations to come.
