How Macau’s fusion cuisine is preserved by dedicated cooks using their ancestors’ recipes
With its mix of Chinese and Portuguese dishes and spices from around the world, Macanese cuisine has been called ‘the first fusion food’
Fire under a wok, a dab of soy sauce and a splash of Chinese rice wine. Bursts of aroma from spices from around the world as a chef prepares minchi: fried minced meat with diced potatoes topped with a sunny-side-up egg. This is one of Macau’s most iconic comfort foods.
Manuela Sales da Silva Ferreira is ensuring her grandmother’s version of dishes like minchi are not forgotten, using recipes passed down through generations at Restaurante Litoral.
In the 25 years since Portugal returned its trading outpost to China, Macau has become known for its glittering, luxurious casinos and nightlife.
But as the city evolves, old restaurant owners retire and outlets close, and some fear Macanese traditions and authentic cuisine could disappear.
We are from Macau. We are different from the Chinese, but we should embrace the differences.