Macao’s neighbouring island of Hengqin dominates our feature stories in this issue of Macao Magazine. In our cover story, we look at the city’s ever-increasing focus on the Traditional Chinese Medicine industry in a bid to diversify its economy – and much of this focus is on the Guangdong-Macau Traditional Chinese Medicine Technology Industrial (GMTCM) Park on Hengqin. We also visit a new wellness destination – Serensia Woods – on the island, which is set to open later this year. Hengqin is becoming a key location for TCM, health, tourism and Macao’s economic diversification as recently reaffirmed by Chief Executive Ho Iat Seng.
On the subject of the Chief Executive, at a recent meeting in Beijing, Ho was extremely clear in pointing out that Macao should seize the opportunities of the Guangdong-Macao Intensive Co-operation Zone planned on Hengqin to expedite the city’s efforts regarding economic diversification. He called on the local government to work closely with the Guangdong and Zhuhai governments in advancing the planning, policies and projects earmarked for the zone.
We also look at the current COVID-19 situation in Macao in this issue. The strict measures taken by the local government over the past year have allowed life in the city to slowly return to normal with its population finding alternatives to remain culturally and socially active. With the recent arrival of vaccines and the beginning of inoculations, a huge step has been taken in the health sector. Plus, Macao remains an exemplary place on an international scale in the fight against the pandemic.
Other must-reads in this issue include the icy swimming habits of a club which has been going in Macao for years now. The Macao Winter Swimming Club sees many of its local members going for early morning dips in the chilly waters around the city every day. Another sports-related story sees capoeira expert Eddy Murphy taking his young students through their paces in this Afro-Brazilian martial art that combines elements of acrobatic dance, music and fighting. To cap it all off, we continue our discovery of local talents as we give voice to six young chefs who create gastronomic delights in Macao, including our own Macanese dishes. From Hengqin to Macao’s kitchens, this March issue of Macao Magazine should keep you fascinated while the world gets vaccinated and slowly edges back to some sort of normality.
*Photo by António Sanmarful – Dr Zhou Hua, dean of the Faculty of Chinese Medicine at the Macau University of Science and Technology (MUST), in his laboratory with TCM ingredients and products
