Macau has become famous for many things over the years, its casinos, heritage buildings, almond cookies, egg tarts, quaint backstreets and of course blend of East and West culture. And one other thing that many of us have come to realise is that it is truly the best place to enjoy authentic Portuguese food outside of Portugal itself.
In recognition of the wonderful variety of Portuguese flavours on offer around the city, and as a useful guide to the best restaurants to visit, a new book has just been launched by PraiaGrande Edições, Saboroso – Portuguese and Macanese Cuisine in Macau.
Published in three languages – Traditional Chinese, Portuguese and English – and written by Nuno Mendonça, previously a long-term resident of Macau and former Editor-in-Chief of Macau CLOSER, Saboroso is a comprehensive guide to Portuguese and Macanese restaurants in Macau, with a focus not only on the food but indeed the chefs behind it.
Beautifully illustrated by the photographs of locally-based photographer Carmo Correia, the book also includes detailed recipes for some the most famous and popular dishes at each restaurant, as described by the chefs themselves: a simple yet delicious Portuguese Chicken recipe from the renowned A Lorcha; Suckling pig with mashed potatoes and boiled vegetables from the fine dining Guincho a Galera; Portuguese Pork with Cumin from the local favourite Afonso; Seafood Cataplana from the charismatic Chef António Neves Coelho of António; Shrimp with clam sauce from the famous Fernando; Portuguese Milk Custard by O Manel; and of course the classic Bacalhau à Lagareiro from the ever-popular A Petisqueira restaurant in Old Taipa Village, just to name a few.
As authentic as Portuguese food in Macau is, cooks over the centuries have had to adapt some recipes by necessity, whether to appeal to local tastes, or simply because of the availability of local ingredients. And along the way chefs have added their own creative elements to create new dishes that today are considered every bit as Portuguese as the original versions of long ago.
The most famous style of food resulting from these adaptations is of course Macanese cuisine, and Saboroso couldn’t forget to mention this very important aspect of local gastronomy, fusing flavours and ingredients from Africa, India, Portugal and China. The book features comments and recipes by the undisputed queens of Macanese cuisine Sónia Jesus Palmer, Aida de Jesus of Riquexo (Rickshaw) Restaurant, as Litoral and A Lorcha.
Other restaurants featured in the book include Clube Militar, Pousada de Coloane, Miramar, Boa Mesa, O Santos, Tacos, Banza, Gosto, Tromba Rija and Fado – all in all a fine tribute to the dedication, creativity and passion of great chefs and fine food.
Saboroso – Portuguese and Macanese Cuisine in Macau is available the Portuguese Book Shop 16-18 Rua de Sao Domingos
