Portuguese flair and Chinese tradition make Macau synonymous with great, affordable cuisine. Business for the mainstays, such as Fernandos and A Petisqueira, is flourishing, while new players open exciting restaurants. The Macanese taste is one of innovation fused with tradition. Taking a page out of history, Wynn Macau launched Golden Flower which features Tan cuisine, a culinary journey through the Qing dynasty, founded by Tan Zongjun, a Cantonese official who settled in Beijing and blended northern and southern cuisine. The methodology behind the blend of Cantonese-style methods was passed on, and Liu Guozhu and his son, Liu Jieare, revived the Tan culinary traditions of northern China and share them with the Pearl River Delta, where Tan Zongjun originated. The tradition of Tan cuisine is innovation - to seek out the perfect meld of ying and yang. 'The process in my kitchen is more open than in most Chinese kitchens,' Liu says. 'I teach, ask for suggestions, and ask for my chefs to experiment. I ask them: 'Is there a better way of cooking this dish?' I think my chefs are more capable, more exposed to new ideas than I ever was.' Try the stewed fish maw with crab claw in supreme chicken soup, the double boiled birds' nest soup and the osmanthus honey-flavoured ribs. The Grand Hyatt Macau launched its signature restaurant Beijing Kitchen, which boasts the city's best Peking Duck. The 225-seat restaurant serves authentic northern Chinese fare, such as Shanghainese appetisers and hand-pulled noodles, with Western wine, gourmet coffee and desserts. Portuguese remains popular and the open secret of A Petisqueira, at Taipa Village, is authentic, with a homely setting of white tablecloths, blue porcelain dishes and smooth red table wines. Recommendations include the spicy prawns with garlic and the Portuguese-style tenderloin. Espaco Lisboa, in Coloane Village, is another gem located in a two-storey Hakka house which offers country-style Portuguese cuisine. There is a tiny balcony on the second floor which accommodates three tables and you can look upon the ancient tiled roofs of the neighbourhood. The saut?ed clams with garlic and coriander hit the spot, but save room for the roast codfish served with potatoes, hot olive oil and garlic.