IT DOES not take an epicure to really appreciate the gastronomic delights of Macau. All that is required is a willing, open mouth – and fully functioning taste buds – to turn an indiscriminate eater into a gourmet.
Gazpacho, herbed croutons, for starter. Pecan and chervil crusted Canadian salmon, maple and carrot puree and horseradish sauce, for the main course. Raspberry crème brulee with raspberry sherbet, for dessert. So read the welcoming dinner menu prepared for the “Northern Philippines Media Group” at the Splash restaurant of Four Seasons Hotel Macao at the Cotai Strip. Our verdict to the last morsel: “Divine.”
Champagne glazed cold smoked Tasmanian salmon, for appetizer. Australian grass-fed filet mignon, for the main course. Rich chocolate and grand-Marnier gateaux, for dessert.
So read the lunch set menu at Horizons Grill Steak Seafood in the City of Dreams. Again, to the last crumb: “Heavenly.”
Food, glorious food, makes one large part of a Macau experience. And it is not only in the Michelin-rated restaurants of five-star hotels that one can get it. The entire place is one big concentration of restaurants of all sizes, of all tastes.
Portuguese, but of course, was the cuisine we sought most. And the obliged tour mentor Senhor Joao Novikoff Sales indulged our every fancy.
Centerpiece of our dinner at Miramar on the Zona Norte da Praia de Hac Sa was leitau assado, roasted suckling piglet that could give Cebu’s lechon de leche a run for its taste. And it’s without sarsa (sauce) too.
The spices and herb-filled aroma from the stewed leg of lamb a la Senhora Rosa – the cook – was an olfactory delight found gustatory fulfillment in the soft meat, nearly melting in the mouth.
Lunch at the O Porto Interior along Ruo do Almirante Sergio had caldo verde (green vegetable soup with two tiny slices of chouriço ) and the Portuguese version of tempura for appetizers, gambas – the real thing with tiger prawns, not tiny shrimps cooked in garlic as we know it home – as main course, and Macau’s famous dessert serradura – ingredients: cream, condensed milk and Maria biscuits – concocted before our very eyes.
Arguably the best Portuguese restaurant in the whole of Macao is Antonio at Ruo dos Negociantes No. 3 in Taipa. Everything’s great about the place, from the cozy and romantic ambience, to the finest food and wine, to owner-chef Antonio Neves Coelho who takes delight in personally cooking for his guests, and looking after them.
To die for is the menu prepared for us by Senhor Antonio: ameijoas (clams), patata frita and green salad for starter; chouriço served in flaming plates, pata negra (roasted pork leg), Portuguese seafood rice – the chef finds offense in calling it paella – and bacalhao (cod) cooked in crème and potatoes.
Truly great food to be washed down by the best wine – rosso o blanco, champagne and gin ginha (sherry) too. Ah, ambrosia partaken there.
For all its Portuguese past, Macau still stays Chinese. So a tour would not be complete without a Chinese meal. On our last lunch, we hied off to Westin resort for our fill of dimsum, pork ribs and asparagus, sautéed shrimps, and broccoli awash in crab fat.
Eclectic – Chinese and Italian, Japanese and Portuguese – was our pre-departure dinner at Rossio restaurant at the MGM Grand Macau. Roast beef and miso soup, African chicken with sushi and sashimi, fresh oysters and leitau assado, again. Really pigged out, oh God!
Extra poundage we all gained made us gourmands in our three days in Macau. But did we stop there?
The one thing that Central Luzon Businessweek’s Dom Pedro Alagos came to Macau for had still to be attained – a pilgrimage of sorts to Lord Stow’s Bakery for the “egg tart now famous throughout Asia.” Yes, the one that has “the crispness of the flaky pastry set up in contrast with the rich creamy filling.” Yes, the only one with a slight burnt appearance from its caramelized sugar. Yes, the only one with the taste of heaven. Dom Pedro’s excess baggage consisted of boxes of Lord Stow’s.
One thing to consider when planning to go to Macau: leave the dieting at home.
Gazpacho, herbed croutons, for starter. Pecan and chervil crusted Canadian salmon, maple and carrot puree and horseradish sauce, for the main course. Raspberry crème brulee with raspberry sherbet, for dessert. So read the welcoming dinner menu prepared for the “Northern Philippines Media Group” at the Splash restaurant of Four Seasons Hotel Macao at the Cotai Strip. Our verdict to the last morsel: “Divine.”
Champagne glazed cold smoked Tasmanian salmon, for appetizer. Australian grass-fed filet mignon, for the main course. Rich chocolate and grand-Marnier gateaux, for dessert.
So read the lunch set menu at Horizons Grill Steak Seafood in the City of Dreams. Again, to the last crumb: “Heavenly.”
Food, glorious food, makes one large part of a Macau experience. And it is not only in the Michelin-rated restaurants of five-star hotels that one can get it. The entire place is one big concentration of restaurants of all sizes, of all tastes.
Portuguese, but of course, was the cuisine we sought most. And the obliged tour mentor Senhor Joao Novikoff Sales indulged our every fancy.
Centerpiece of our dinner at Miramar on the Zona Norte da Praia de Hac Sa was leitau assado, roasted suckling piglet that could give Cebu’s lechon de leche a run for its taste. And it’s without sarsa (sauce) too.
The spices and herb-filled aroma from the stewed leg of lamb a la Senhora Rosa – the cook – was an olfactory delight found gustatory fulfillment in the soft meat, nearly melting in the mouth.
Lunch at the O Porto Interior along Ruo do Almirante Sergio had caldo verde (green vegetable soup with two tiny slices of chouriço ) and the Portuguese version of tempura for appetizers, gambas – the real thing with tiger prawns, not tiny shrimps cooked in garlic as we know it home – as main course, and Macau’s famous dessert serradura – ingredients: cream, condensed milk and Maria biscuits – concocted before our very eyes.
Arguably the best Portuguese restaurant in the whole of Macao is Antonio at Ruo dos Negociantes No. 3 in Taipa. Everything’s great about the place, from the cozy and romantic ambience, to the finest food and wine, to owner-chef Antonio Neves Coelho who takes delight in personally cooking for his guests, and looking after them.
To die for is the menu prepared for us by Senhor Antonio: ameijoas (clams), patata frita and green salad for starter; chouriço served in flaming plates, pata negra (roasted pork leg), Portuguese seafood rice – the chef finds offense in calling it paella – and bacalhao (cod) cooked in crème and potatoes.
Truly great food to be washed down by the best wine – rosso o blanco, champagne and gin ginha (sherry) too. Ah, ambrosia partaken there.
For all its Portuguese past, Macau still stays Chinese. So a tour would not be complete without a Chinese meal. On our last lunch, we hied off to Westin resort for our fill of dimsum, pork ribs and asparagus, sautéed shrimps, and broccoli awash in crab fat.
Eclectic – Chinese and Italian, Japanese and Portuguese – was our pre-departure dinner at Rossio restaurant at the MGM Grand Macau. Roast beef and miso soup, African chicken with sushi and sashimi, fresh oysters and leitau assado, again. Really pigged out, oh God!
Extra poundage we all gained made us gourmands in our three days in Macau. But did we stop there?
The one thing that Central Luzon Businessweek’s Dom Pedro Alagos came to Macau for had still to be attained – a pilgrimage of sorts to Lord Stow’s Bakery for the “egg tart now famous throughout Asia.” Yes, the one that has “the crispness of the flaky pastry set up in contrast with the rich creamy filling.” Yes, the only one with a slight burnt appearance from its caramelized sugar. Yes, the only one with the taste of heaven. Dom Pedro’s excess baggage consisted of boxes of Lord Stow’s.
One thing to consider when planning to go to Macau: leave the dieting at home.
