Go for the food: Macao's Cross-cultural flavors

Galinha a Africana (African chicken). [Photo/AP]

The slightly rough texture of the grated coconut contrasts with the smoothness of the peanut butter and the shallots. The bay leaves evoke zesty Turkish dishes and the olives bring the Mediterranean close to this restaurant on the South China Sea. And if that mixture isn't enough, you will be happy to learn that the chicken itself is marinated separately before cooking in rosemary, five-spice powder and paprika. The end result is a dish that faintly reminded me of spicy Ethiopian stews, but left the image of Portugal and its African colonies in my mind long after the meal was over.

For dessert, I couldn't pass up the mango pudding, which was every bit as flavorful as the chicken, yet with basically one main ingredient.

After this hearty meal, I strolled back along the scenic route to the downtown where I managed to still find room for the almond cakes at Koi Kei, a bakery that's an institution in Macao. The round biscuits are branded with a symmetric Chinese symbol. They are quite addictive. And just as I guessed from their taste, they are made with lard.

If you go:

Henri's Galley

4 G-H. Avenida Da Republica R/C, Macao 853-556-251 www.henrisgalley.com.mo/main_en.htm

Koi Kei

Many outlets in Macao, including several in the downtown area: www.koikei.com