Mantis shrimp, which can be found in the waters off Macao, has been part of the local diet for hundreds of years, and salad was introduced to the area by the Portuguese, who were in control of Macao for some 400 years.
When food in Macao is discussed, egg tarts and pork chop buns spring immediately to mind-popular delicacies that have spread beyond the city and across Asia. Tourists line up to buy the tarts, which consist of custard brulee in buttery, flaky pastry and are sold in packages of 10. Many then head to local cafes to munch on crunchy pork chop buns.
Food lovers, not just from the city and nearby Hong Kong, but from across the region, can now easily travel to Macao to savor its vast array of cuisine. But more important than the cuisine's fusion elements are local culinary traditions.
Antonietta Manhao, who is known as "Chef Neta", loves serving local food to her guests. Born and raised in Macao, she trained as a professional chef, but developed her love of food through home cooking during her childhood.
