Macanese cuisine blended, in a unique fashion, ingredients and flavours from Portuguese settlements and trading-posts spanning half the globe – from Brazil, Mozambique, Goa and Malacca, of course from Portugal and China – and with traces from as far as Japan. We find hot chillies from Brazil, curries from India, coconut and strong shrimp flavours from Malaysia, the wide variety of dishes from China, and from the Mediterranean bacalhau (salted cod), olive oil and bay leaves.
This is arguably the oldest and most diverse fusion cuisine in the world. In 2007, UNESCO designated Macau as a Creative City of Gastronomy.
OS VERDINHOS by Giovanni Pereira First published in the UMA News Bulletin under the pen-name “Caramba” The fine wines of Portugal are unfortunately mostly unknown abroad, with a few exceptions like Port and the popular rosés like Mateus and Lancer. Yet this rugged handsome country produces some of the most unique and diverse […]
O VINHO DO PORTO by Giovanni Pereira First published in the UMA News Bulletin under the pen-name “Caramba” In 1997, the Wine Spectator, an important American publication, included two Ports amongst the Best Wines of the Year, namely the 1994 Vintage Ports of Taylor and of Fonseca. It is apt that an
