Game for Macau’s finest cuisine


Confit of soon hock (left) and grilled fillet of marble 7 wagyu tenderloin.

Confit of soon hock (left) and grilled fillet of marble 7 wagyu tenderloin.

SAVOUR the fine flavours of Macau this September as the Macau Government Tourism Office (MGTO) is bringing the 2018 Macau Year of Gastronomy to Kuala Lumpur.

In celebration of the city’s new status as a Unesco Creative City of Gastronomy (UCCG), foodies are invited to sample the culinary heritage of Macanese cuisine at Berjaya Times Square Hotel in Kuala Lumpur this month.

With the latest induction, Macau now joins a list of 26 cities in the world – and the third city in China – to be listed under UCGG.

“We are now more driven to promote Macau’s unique culinary heritage and culture to the rest of the world,” said MGTO representative in Malaysia Cherry Lee.

Specialising in contemporary Macanese cuisine, chef Sandra Niza Barros from Macau explained that much of their food are influenced by the country’s rich history.

Barros (left) and Valmurugan showing their dishes at the Macao and Malaysia Chef Exchange Dinner at the Samplings on the Fourteenth Restaurant.
Barros (left) and Valmurugan showing their dishes at the Macao and Malaysia Chef Exchange Dinner at the Samplings on the Fourteenth Restaurant.

“There’s a long history of fusion in Macau and it’s very unique. Our cuisine is very much home-based and every family has their own recipe,” she said.

A special menu comprising contemporary Macanese cuisine will be available at the Samplings on the Fourteenth Restaurant at Berjaya Times Square Hotel until Sept 29.

Together with chef de cuisine Valmurugan Subramaniam, each dish is given a unique Malaysian twist by combining it with local ingredients.

Featuring a fusion spread of Portuguese squid salad, garlic prawns and grilled Wagyu tenderloin, the menu is priced at RM178 without wine and RM208 with wine.