Londoners will have the chance to discover Macanese cuisine – one of the world’s first fusion foods – through a guest chef residency at the award-winning Carousel restaurant in Marylebone from 9th to 13th October. Chef Antonieta ‘Neta’ Fernandes Manhão, a specialist in Macanese cuisine from Macao, will be working alongside the Carousel team to bring the unique cuisine of Macao to life through a menu inspired by the traditional Macanese Cha Gordo (‘fat tea’).
Chef Neta is committed to preserving the unique culinary heritage of this fascinating destination, just 40 miles from Hong Kong across the Pearl River Delta. For her week at Carousel, Chef Neta will be preparing traditional recipes like Minchi, a classic dish of sautéed minced pork and beef whose name is said to derive from the English word ‘mince’, and Casquinha de Caranguejo (crab meat baked in its shell with olives, spring onion, turmeric and breadcrumbs).
Macanese cuisine reflects Macao’s unique history and Portuguese maritime culture. During the 16th and 17th centuries, Portuguese merchants brought exotic spices and flavours to Macao from Africa, India and South East Asia – including curry, coconut milk and cinnamon. These were incorporated, along with local Chinese ingredients and culinary techniques, into traditional Portuguese dishes, giving birth to the uniquely delicious Macanese cuisine of today. In 2017, Macao was recognised by UNESCO as a Creative City of Gastronomy.
Macao is one of Asia’s most fascinating destinations, with its exciting mix of east and west, old and new. Along with its renowned gastronomic scene, including 18 Michelin-starred restaurants, Macao highlights include the World Heritage-listed Historic Centre, world class nightlife and entertainment and a year-round programme of colourful events and festivals. It makes the perfect two- or three-night addition to a Far East holiday or stopover en route “Down Under”.