How did your interest in the cuisine of Macau begin? “I first went to Macau in 1989, when it was quite sleepy and such a striking contrast to Hong Kong. I remember the aroma of espresso coffee wafting across the Largo do Senado. This was when you couldn’t get a decent coffee in Hong Kong. But what I became very drawn to was that Macau has three ‘national’ cuisines – Cantonese, Portuguese, Macanese – which is quite unusual.”Your new book explores fusion in Macau cuisine. What makes it…
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