At the launch of the 2012 Macau Food Week yesterday at the Sheraton on the Park new level one FEAST restaurant Sydney, I had a chance to have what was really my very first taste of Macanese food. It was sensational! From Calvo Verde (Chourico-scented soup with finely-shaved Chinese spinach) to what was my stand-out of the day Balcalhau Fritters (a popular dish of Portugal adopted and adapted in Macau during 400 years of colonisation) to Macau Egg Tart (the original mix of Portuguese and Chinese tart with classic English touches. The pastry is similar to the Portuguese version, yet the egg filling is not as sweet.) all was thoroughly enjoyed.
Other dishes included the African Chicken Macau style (a special dish which was the result of borrowing ideas from both the African and Indian traditions of using spices. The chicken is first seasoned with a piquant sauce made with garlic and capsicum togethr with Cola, a Portuguese spice and then baked in the oven) Bacalhau Gomes de Sa, Macau Prawns and Minchi (a genuine Macanese dish based on minced or ground meat, flavoured with molasses and soy sauce, served with a fried egg on top and potato. I delighted in breaking my runny egg yolk over the minced meat – yum!
These dishes are available from 19th – 26th October 2012 at Sheraton on the Park during Macau Food Week. Dine there and pick up an entry form to Win a Trip for Two to Macau! Fill in the entry form and drop it to the Macau Festival, Tumbalong Park (20th – 21st October 10am-4pm)
My distant memories of the beautiful colonial architecture of Macau during a one day excursion from Hong Kong have been invigorated from the discovery of the unique flavours of Macau. Armed with this new information, I must get there soon!