How Macao unites global flavours
At the inaugural International Cities of Gastronomy Fest, Macao showcased more than global cuisines. The SAR reinforced its strengths as a dining destination and host for major events.
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Son Tak Kong: Shunde cuisine that’s not afraid to break with tradition
Septuagenarian chef Sunny Ip Sio Man has been in the restaurant business since he was 12 years old. And a recent Bib Gourmand award is evidence that his respectful approach to culinary innovation is working.
Humble premises, spectacular plating: Macao’s hidden gem of a ramen shop
So close to the city’s busiest tourist attraction and yet a tranquil world unto itself, chef Chio Chi Ngong’s localised take on this Japanese classic is one of Macao’s best-kept culinary secrets.
Macao’s best tofu is made the old-fashioned way
Lei Iat Wah is reaching the end of a decades-long career crafting tofu, just like his dad did. What’s kept this second-generation artisan going for so long? Morning swims, he says. And plenty of karaoke.
Condiment city
Macao’s proud culinary heritage merges with human history, at least where its beloved sauces and spicy pastes are concerned. We spoke with four local businesses about how mastering the art of the condiment has shaped the families involved.
An old bing sutt brings baking to the masses
For the past 80-odd years, Chion Chau café has borne witness to the ebbs and flows of Macao. Today, it’s run by a father-and-son team who are moving with the times while remembering the past.
Surviving and thriving as an old-school eatery
Ching Kei is a Cantonese restaurant in Macao’s old town that’s barely changed since the 1960s. It’s earned its place in the government’s Distinctive Shops Programme – proof, in a way, of the role it plays in maintaining the city’s heritage.
Family-run noodle factory sets sights beyond Macao
Cheong Kei Noodles is a second generation noodle business that’s adapting with the times – and paying tribute to its past.
Baking Macao’s edible icon for over three decades
How did a British pharmacist invent a pastry that’s unique to Macao and beloved by the world? The founder of Lord Stow’s Bakery simply wanted to please the people in a city he loved.
Owl Man: Infusing the spirit of Macao
The founders of Macao’s first homegrown gin label, Owl Man, see the city as an ideal place to make this botanically-infused spirit. And they added local flavour.