The first fusion food | Article

Macau’s culinary diversity is epitomised by Macanese cuisine, a creative blend of African, Indian, Southeast Asian, Chinese (particularly Cantonese) and Portuguese influences. Recognised by UNESCO as the world’s first fusion cuisine, Macanese food reflects the region’s broad cultural influences, many of which have been shaped by Macau’s position as a commercial hub. It does so by harmoniously combining spices, techniques and ingredients from both East and West, such as the region’s freshest seafood and aromatics from places as far away as Mediterranean bay leaves and South American chillies.

With Macau’s growing popularity as a foodie destination, it’s the perfect time to immerse yourself in Macanese cuisine, where every dish celebrates a tasty exchange of cultures.

Iconic dishes of Macau

Many visitors to Macau are familiar with its famous egg tarts inspired by Portuguese pasteis de nata, but there is much more to discover when it comes to Macanese food, which is as diverse as it is delicious.

Florita Morais Alves, head chef at the popular Macanese restaurant La Famiglia, grew up eating a variety of Macanese appetizers and dishes such as arroz gordo, diabo, fried shrimp stuffed with garlic and coriander, and minchi, which is widely considered Macau’s national dish. Sometimes served with a fried egg on top, minchi typically includes minced pork or beef sautéed with onions and potato cubes seasoned with soy sauce, Worcestershire sauce, and kecap manis (sweetened soy sauce). Alves also enjoys tacho, a complex and time-consuming dish inspired by the Portuguese dish cozido a Portuguesa, which combines meats and vegetables slow-cooked for several days.

Another signature dish is porco balichao tamarind, or pork cooked with jaggery, balichao (a type of shrimp paste often made with krill) and tamarind. Annabel Jackson, an author and expert on Macanese cuisine, says the dish is very Southeast Asian and has an irresistible aroma when balichao is cooked. “It’s thick, dark, rich and delicious,” says Jackson, who also highlights chilicotes, small fried pastries filled with curry-scented pork or beef, which originated from the traditional rissois de camarao, Portuguese fried shrimp dumplings.

Tam Wai Kuen, chef de cuisine at acclaimed Portuguese restaurant Guincho a Galera at Hotel Lisboa Macau, says Portuguese bean and pork stew is one of his favorite Macau dishes, as it reminds him of the various versions of Chinese-style stewed pig trotters or knuckles that can be prepared with soy sauce, fermented red bean curd, oyster sauce or preserved plums.

A unique cuisine

Much like the city’s famous Portuguese Chicken (a delicious creamy baked chicken curry with potatoes, preserved black olives and coconut milk that can’t be found in Portugal), Macau’s cuisine has evolved with its own distinctive and delicious identity.