Macao's fusion flavors shine

Story of Macanese cuisine

Following Macao's return to the motherland in 1999, both the central and Macao Special Administrative Region governments have prioritized protecting cultural heritage and preserving local diversity.

The fifth Chief Executive of the Macao SAR, Ho Iat-seng, emphasized the vital role of the Macanese community in Macao's population.

He affirmed that the Macao SAR government will support the community's development. Ho also underscored the government's commitment to respecting the Macanese people's language, culture, customs and religious beliefs, ensuring that their unique and cherished heritage will continue to thrive in Macao.

The story of Macanese cuisine dates back to the Age of Exploration, when, from the 15th century onward, Portuguese sailors embarked on ambitious voyages. These adventurers navigated the west coast of Africa, rounded the Cape of Good Hope, and sailed through the Indian Ocean and the Strait of Malacca, ultimately landing in Macao.

Longing for the familiar flavors of home, they blended ingredients from Portugal with local produce and those gathered during their travels, creating dishes that evoked memories of their homeland.

The term "Macanese cuisine "highlights this unique blend of Chinese and Western flavors originating from Macao. UNESCO has recognized Macanese cuisine as the world's first fusion cuisine.

Otilia Rodrigues Novo, a young Macanese chef, is reproducing the traditional dish "Capela", enjoyed by locals after Christmas Mass. Traditionally large and greasy, Otilia has transformed it into an elegant single-serving meal.

She enhances the flavor with Southeast Asian ingredients like sour tamarind and orange juice, balancing the richness of the pork and beef with a sweet and tangy twist. While traditional Macanese dishes are simply presented, Otilia adds vibrant fruits and herbs for a refined touch.

Otilia sees the kitchen as a laboratory where art and science converge, allowing her to express her creativity. "Today's consumers have high expectations for food, focusing on color combinations, rich textures and the aesthetic appeal of plating. Even lesser-known Macanese dishes can be transformed into exquisite, high-end cuisine. As a Macanese chef, I take great pride in this," she said.

In Macao, visitors can explore the old streets for traditional flavors or dine at Michelin-starred restaurants in the vibrant city. As a "World Center of Tourism and Leisure", Macao has seen a surge in visitors thanks to its unique attractions, comprehensive facilities, and a "1+4" appropriately diversified development strategy.

With Macao's rising popularity, Otilia feels energized. "More and more visitors from around the world are coming to Macao. As a Macanese, I feel a strong urge to promote our cuisine, blending modern creativity with traditional essence for guests from all corners of the globe."