"I'm very lucky. When I was in my mid-and late teens, I still had my grandma at home to teach me, and my mom still makes home-cooked local food. Young people in Macao should learn all about the city's food," she said.
One example of this food is capela, a doughnut-shaped meatloaf wrapped in crunchy bacon and covered in a hard crust of melted cheese. This family dish is popular during the Christmas holidays, and Manhao said that in many Macao households it is eaten with rice.
Her traditional food can now be found at the St. Regis Macao Hotel, which is part of the Marriott group.
Since last year, she has served Macao's version of afternoon tea, known as Cha Gordo, to guests every Saturday. The spread consists of local party foods, including capela, bicho bicho (cornstarch cookies) and chilicote (deep-fried meat pies).
Since the Macao handover in 1999, the rise of the tourism and gaming industries has also helped preserve the city's rich cultural heritage.
In addition to having Michelin-starred chefs and top restaurants, high-end hotels also feature Macao food. Not so long ago, these traditional delicacies were in danger of dying out, as they feature home recipes passed down through the generations but are not typically available in restaurants.
While her guests enthusiastically savor their Cha Gordo, Manhao tells the stories behind the food.
