A food writer’s go-to Macau restaurants for Macanese classics, seafood rice and Goan fare, and an old Hong Kong favourite
- Annabel Jackson, co-founder of Slow Food Hong Kong, reveals where she goes in Macau to eat Macanese crab curry and minchi, and Portuguese seafood rice
- In Hong Kong she likes a 50-year-old Indian restaurant both for its classic and contemporary dishes, and in London cheese served on a conveyor belt like sushi
Having earned an MA in the anthropology of food, in 2023 writer and lecturer Annabel Jackson was awarded a PhD in Macau gastronomy. She spoke to Andrew Sun.
Growing up in a farming family in the south of England, I was surrounded by great produce, though not great cooks. I turned vegetarian at a young age, so it was critical that I learned my away around in the kitchen as well as the garden.
Our big event is back for its 27th edition, and takes place on May 6 at the Grand Hyatt Hong Kong.
I spend a lot of time in Macau and am saddened both by closures and often by falling standards. An exception is the long-standing, friendly and consistently reliable Litoral (Rua do Almirante Sergio, 261A, Macau. Tel: +853 2896 7878), a Macanese restaurant now in the hands of the family’s second generation.