Food Wonders China - Macao's Fusion Food
When two tribes go to war . . .

In many ways Hong Kong feels more Chinese than Macao because the British wanted it to be less so. They administered Hong Kong, they lived there, built houses there and played their lawn bowls and cricket there. They imported the lifestyle of England lock, stock and barrel. The Chinese seem to have done the same with their own heritage and now the undiluted cultures stand out as distinctly as the Chinese herbalist selling powdered deer horn down the street from the scones of high tea at the Peninsula.(There is some cross-culture sharing - It is the only place in China that the Chinese have learned the merits of that perfect symbol of the English - the queue.) Macao is a different story. Whether it was the length of the relationship with the place (400 years as opposed to 150 British years in Hong Kong) or the attitude of the Portuguese, there has been a comfortable melding of the Chinese and Portuguese influences. In fact it is difficult to tell where the Chinese begin and the Portuguese leave off. This willingness of the two populations of Macao to be influenced by each other is perhaps nowhere better represented than in the restaurants. Certainly there are few better results. Too numerous to mention here I can only recommend that if ever you are in Macao, go to one of the establishments specializing in Portuguese cuisine. It will probably be run by ethnic Chinese and will undoubtedly be one the highlights of your trip to this laid back city.
I recommend the Lorca restaurant in particular - stuffed squid is spectacular, as is the local specialty 'African Chicken.'
As for Hong Kong, it boasts the best restaurants in the world but for some reason no fusion of the British and Chinese traditions. I sense an opportunity here. Wontons on toast anyone?

   

 

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