Former South China Morning Post food writer Annabel Jackson, whose latest book, The Making of Macau’s Fusion Cuisine, looks into the food of the former Portuguese enclave. Photo: Annabel Jackson Former South China Morning Post food writer Annabel Jackson, whose latest book, The Making of Macau’s Fusion Cuisine, looks into the food of the former Portuguese enclave. Photo: Annabel Jackson
Former South China Morning Post food writer Annabel Jackson, whose latest book, The Making of Macau’s Fusion Cuisine, looks into the food of the former Portuguese enclave. Photo: Annabel Jackson

Traditional Macanese recipes are disappearing, says food writer Annabel Jackson

  • Annabel Jackson, who first visited Macau in 1989, was drawn to its three ‘national’ cuisines – Cantonese, Portuguese, Macanese
  • In her latest book, The Making of Macau’s Fusion Cuisine, Jackson explores culinary and cultural exchange in the former colony

Topic |   Macau
Former South China Morning Post food writer Annabel Jackson, whose latest book, The Making of Macau’s Fusion Cuisine, looks into the food of the former Portuguese enclave. Photo: Annabel Jackson Former South China Morning Post food writer Annabel Jackson, whose latest book, The Making of Macau’s Fusion Cuisine, looks into the food of the former Portuguese enclave. Photo: Annabel Jackson
Former South China Morning Post food writer Annabel Jackson, whose latest book, The Making of Macau’s Fusion Cuisine, looks into the food of the former Portuguese enclave. Photo: Annabel Jackson
READ FULL ARTICLE