Teenager Liu Guozhu was accepted as an apprentice at the prestigious Beijing Hotel in 1964.
There he learned the secrets of a little-known cuisine called Tan. Drawing on the cooking styles of Guangdong and several northern mainland provinces, it reached the height of its popularity in the 1930s.
Liu and several of his disciples have been brought to Macau where they have developed a unique menu for the Golden Flower restaurant at the Wynn Macau. In addition to Tan cuisine, the restaurant serves dishes from Sichuan and Shandong provinces, both of which are considered to be among China's eight great cooking styles.
Macau has long been famous for its excellent Chinese food. From modest street stalls serving simple fare to the truly opulent dining rooms of five-star hotels, Chinese food in Macau is among the world's best.
And the handful of Portuguese and Macanese eateries scattered about town have long been one of the enclave's biggest draws.
Some foodies prefer to jetfoil across the Pearl River just to savour the flavours of Iberia in these mostly unpretentious eateries serving simple, but tasty fare.