MIX IT LIKE Macau You Can’T Refuse a Holiday That Promises Neon-Streaked Skies, Vegas-Like Instincts and a Cuisine with an Identity Crisis

Total Page:16

File Type:pdf, Size:1020Kb

MIX IT LIKE Macau You Can’T Refuse a Holiday That Promises Neon-Streaked Skies, Vegas-Like Instincts and a Cuisine with an Identity Crisis LIFESTYLE FOOD+DRINK MIX IT LIKE Macau You can’t refuse a holiday that promises neon-streaked skies, Vegas-like instincts and a cuisine with an identity crisis. When in Macau, drink, eat, and make money. Careful, sometimes all of it is a gamble. BY RAVINA RAWAL F YOU’RE FUSSY about what or Macanese restaurant. On my way out, Shangri-La and others, collectively whom you eat, you could always I stepped all over gold bars displayed offering close to 20,000 additional ask what’s on your plate. Then in alternate floor tiles in the hotel hotel rooms to relax in after long again, if you aren’t fluent in lobby, wondered at the significance of nights of guests going into overdrive. Cantonese, all you’re really left the ridiculously large television screen “Drink up quickly, or you will have with is a solid prayer. Unfair, on one of the hotel’s exterior walls, a punctured tyre on your plate,” Iperhaps, to have an uninformed said hello to ‘Royal Guards’ insisted an English-speaking well- opinion on anything, especially positioned at the entrance (or exit, wisher. I was staring at my soup, a cuisine. But for someone who doesn’t since I was going out)—they said white liquid steaming inside a round, venture too far from chicken and hello right back, so much for hollowed loaf of bread, with little shrimp in the first place, Macau was a authenticity—and marvelled at how bumps hiding just beneath the delightful scare. confused everything seemed. En surface that I suspected to be things I The Macanese cuisine, much like route to the restaurant, a befriended wouldn’t fancy swallowing. But I had anything else from the area, is half local shared fast facts. to make up my mind fast, I saw what Portuguese and half Chinese, Macau cannot have a place on the he’d meant by a punctured tyre—the combining also African, Indian, map yet, it is not complete. For soup was steadily making its way Italian and Malay elements. years, amidst China and through the bread walls, soaking it Much like Bollywood, it Portugal’s administrative deliciously, but leading to its eventual has happily borrowed confusion, someone has collapse. Not wanting to be fussy in successful bits from WEEKEND WOW kept it growing, my first few hours here, I took a here and there, tossed Enjoy Hotel Royal’s steadily reclaiming reluctant sip, and liked it. I could taste them up with a dash of special weekend rate land from a shrinking prawn and, as long as I didn’t local flavour, and starting at Rs 3,809 sea, wiping out the question the specific nature of the applauded a hit remix. night. Includes taxes blue to make place for rest of it, I was happy to lap it up. and breakfast. Visit Arriving from Hong the other colours that Pig’s ear (ear? EAR?) salad was www.royalhotel. Kong, I was told I wasn’t com.mo make up Macau’s zingy up next, though the soup was easily a the only thing fresh off the nights. And for years they meal in itself, followed quickly by ferry—Macau produces will continue to do so, it seems, balcalhau (cod fish) and African curry practically nothing of its own; all food what with acting fast on dreams like chicken with a coconut base. and wine is imported. the Cotai Strip to make place for Psychologically allergic to coconut As long as there’s a good, clean unthinkably large gambling soirées since childhood, and generally room to come back to at the end of that spill into Macau from the rest of unwilling to try animal bits that didn’t an explorative day in an unknown Asia, and especially from Hong Kong, make unswervingly logical sense, I place, I could handle anything, I told Taiwan, and mainland China. resolved to go ballistic on regular jam myself. An indulgent room at the The Cotai Strip? An under- and toast upon returning to the room. Grand Emperor Hotel offered me just construction gaming expanse I’d barely finished the thought when that, in addition to a thrilling city view. between Macau’s Taipa and Coloane the Gods of Macau (and a fumbling Armed with the sort of enthusiasm islands, striving to be the last word in waitress) decided to take it easy on only the first day of a holiday can shopping, fine dining, and me, and also added king prawns and bring on, I left immediately to find ‘O entertainment options. Roped in are pork to the table. The prawns were MACAU GOVERNMENT TOURIST OFFICE Porto Interior’, a highly recommended big daddies Starwood, Sheraton, plump, juicy, and laced with garlic LIFESTYLE FOOD+DRINK and butter—a Macau favourite apparently, and immediately mine as well. The palatable pork was balchao~, also very popular. Down to dessert, this was destined to get better. RECIPE ‘Pastel de natas’—ordinary-looking egg tarts with an extraordinarily long PASTEL DE NATA (FOR 12 TARTS) story about their adaptation from the Ingredients: 1 cup milk; 3 tablespoons cornstarch; 1/2 vanilla bean; 1 cup white Portuguese egg tart by a self- sugar; 6 egg yolks; 1 (17.5 ounce) packet frozen puff pastry, thawed proclaimed innovative chap, Andrew To make: 1. Preheat oven to 375ºF (190ºC). Lightly grease 12 muffin cups, lining Stow, who tweaked the recipe and the bottom and sides with puff pastry. gave it a permanent place on every 2. In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring Macanese menu. The ‘serradura’ was constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 described to me before it came to the cup of the hot milk mixture into the egg yolks. Gradually add egg yolk mixture back to table and, frankly, it sounded like the remaining milk mixture, whisking constantly. Cook, while stirring, for five minutes, something I would imagine or until thickened. Remove vanilla bean. concocting years ago in boarding 3. Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 school—condensed milk, cream and minutes, or until crust is golden brown and filling is lightly browned on top. a coat of crumbled biscuits. RAWAL PHOTOGRAPHS BY RAVINA “Sawdust,” offered the well-wisher, Macau’s beloved balcalhau (cod fish) chuckling as I inspected it. Gone in saying—that is, if you are attempting fantastic anywhere in Macau, so chouriço, are a must for anyone with kind woman appeared to understand RIGHT Dried meats on Taipa food street six seconds, it was simple, but dialogue in English—the older every meal included them. There was carnivorous cravings), and seafood what I was asking and led me to ‘Red include fillet of piglet, beef and wild boar thoroughly gratifying. Back at the generation of the small population of also a full plate of clams every now snacks. A variation of the chewy Market’, a spot on the map that we hotel, I settled in for a thrilling night Macau ignores you in a way that and then that I avoided paying ‘chikki’ back at home, their peanut both nodded enthusiastically to when of 40-inch plasma television viewing, makes you want to fantasise about attention to for the first half hour the candy—coated with sesame seeds or she first pointed it out. On a road those who are, don’t bother shopping but fell asleep before I could change using your invisibility to create first time, after which I got powdered coconut—got both my startlingly similar to most back in for clothes or footwear of local the channel. mayhem in the city. To be fair, the adventurous and surprised myself by attention and my vote instantly. Bags Mumbai, was a large red building that brands—both come in bonsai sizes. Morning found me in the middle of younger ones are willing to decode devouring it between bites of of the sesame-peanut candy to be reeked of an assortment of Being neither, I got enthusiastic about Senado Square, surrounded by desperate sign language and they are fantastic warm bread. Nothing fancier paid for, I had to wait first for a swarm unpleasant smells. collecting an honourable number of people eager to not understand a chatty, but all in Cantonese, which is, than our very own pav here at home, of Japanese tourists ahead of me unusable photographs instead— word I was saying. This is the central again, maddeningly unhelpful. this bread is perfectly crisp outside whose enthusiasm and determination thanked her though clenched teeth churches, garish chandeliers, square, a place to get some action if With most of my time spent with a super-soft middle. For best seemed violently torn between and tight smile, unhappily realising template houses, casinos, and even you want to explore Macau’s culture, walking around in circles, looking for results, wash down bites with stuffing their bags with boxes of these Ithat this was a messy, loud food one of (rich, rich casino owner) history, music, or shopping. Tucking places on a rapidly deteriorating map, Portuguese red wine that doesn’t local treats and taking group pictures market, whose selling points (odd sea Stanley Ho’s many cars. And before away my shopping list (for now), I a perpetually empty stomach was but waste time shooting immediately to (the only reason they even travel, in creatures, no labels) stared at me I’d checked my watch, I knew it was braved an attempt to receive warranted. Lunch was usually at one your head, and ready your belly for my opinion).
Recommended publications
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • {Download PDF} Jakarta: 25 Excursions in and Around the Indonesian Capital Ebook, Epub
    JAKARTA: 25 EXCURSIONS IN AND AROUND THE INDONESIAN CAPITAL PDF, EPUB, EBOOK Andrew Whitmarsh | 224 pages | 20 Dec 2012 | Tuttle Publishing | 9780804842242 | English | Boston, United States Jakarta: 25 Excursions in and around the Indonesian Capital PDF Book JAKARTA, Indonesia -- A jet carrying 62 people lost contact with air traffic controllers minutes after taking off from Indonesia's capital on a domestic flight on Saturday, and debris found by fishermen was being examined to see if it was from the missing plane, officials said. Bingka Laksa banjar Pekasam Soto banjar. Recently, she spent several months exploring Africa and South Asia. The locals always have a smile on their face and a positive outlook. This means that if you book your accommodation, buy a book or sort your insurance, we earn a small commission at no extra cost to you. US Capitol riots: Tracking the insurrection. The Menteng and Gondangdia sections were formerly fashionable residential areas near the central Medan Merdeka then called Weltevreden. Places to visit:. We'll assume you're ok with this, but you can opt-out if you wish. Some traditional neighbourhoods can, however, be identified. Tis' the Season for Holiday Drinks. What to do there: Eat, sleep, and be merry. Special interest tours include history walks, urban art walks and market walks. Rujak Rujak cingur Sate madura Serundeng Soto madura. In our book, that definitely makes it worth a visit. Jakarta, like any other large city, also has its share of air and noise pollution. We work hard to put out the best backpacker resources on the web, for free! Federal Aviation Administration records indicate the plane that lost contact Saturday was first used by Continental Airlines in Articles from Britannica Encyclopedias for elementary and high school students.
    [Show full text]
  • Since Its Launch, the Chiltern Firehouse Has Garnered More Press Interest Than the Celebrities Who Flock There Every Night
    0123456789 0123456789 SINCE ITS LAUNCH, THE CHILTERN FIREHOUSE HAS GARNERED MORE PRESS INTEREST THAN THE CELEBRITIES WHO FLOCK THERE EVERY NIGHT. HOWEVER IT’S THE RESTAURANT’S MICHELIN-STARRED ‘GENIUS’, NUNO MENDES, WHO IS REALLY THE STAR – aND HIS PASSION FOR FOOD STARTED AT HOME IN PORTUGAL. ZOE WILLIAMS ACCOMPANIES HIM, ALONG WITH Clockwise from this picture London’s most chic, including THE CITY’S OWN SUPER-CHEF JOSÉ Kate Moss, frequent the Chiltern Firehouse (right); custard with pork fat (toucinho do céu), AVILLEZ, ON A TAPAS TOUR OF LISBON. literally ‘heaven’s bacon’ at Café Lisboa; Asian beef tartare at PHOTOGRAPHY BY FRANK BAUER Tartar-ia at Mercado da Ribeira; Nuno (right) and José (left) FROM THE FIREHOUSE TO THE FRY ING PAN <#L.R#> highlife.ba.com 0123456789 0123456789 Explorations Gourmet Portugal t’s 10 o’clock on a Thursday morning, and I’m Clockwise from left that, as you walk down the aisles, you get a riot of inside the Pastéis de Belém – the well-known café Tapas including different smells in each nostril, like some bizarre where Portugal’s famous pastel de nata custard radishes, turnips and sensory dualism they might try at London’s Science I house-cured mullet tart was popularised in the mid-19th century. And roe butter at Taberna Museum. In 2014, it was renovated to include a stall it’s slightly more Lisbon than you could ever imagine. da Rua das Flores; from every major chef of the country, plus one space Its blue and white Azulejo tiles collapse your sense of André Magalhães with for young guns, running a croqueteria.
    [Show full text]
  • MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | APPETIZER
    MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com APPETIZER 江南小食 Wok fried french beans with salted egg yolk 咸蛋四季豆 P380 Slow braised Australian beef shank in Palawan honey 蜜汁牛筋肉 P480 Chilled marinated jellyfish 凉拌海蜇 P480 Wok fried silken tofu dusted in Man Ho spice 椒鹽脆皮豆腐 P280 Marinated Japanese cucumber with black vinegar 陳醋熗黃瓜 P220 Wok fried pork parcels with szechuan chilis (6 pieces per order) 川式炸雲吞 P360 24 hours poached five spice thinly sliced pork knuckle 白切鹵水薰蹄 P480 Please let us know any special requirements, or allergies, we will gladly customize your dining experience. 02/2019 Prices are inclusive of applicable taxes and subject to 10% service charge. MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com ROASTING 港式燒味 MAN HO FLAMBEED SPECIALS Signature roasts flambeed tableside with premium rum 萬豪特別 Suckling pig combination Shredded chicken with jellyfish Roasted flambeed peking duck 乳豬拼盤 海蜇手撕鷄 served with Chinese pancake P1580 P980 (small) / P1600 (large) 现烤火焰片皮鴨 P3288 Two ways Barbecued pork Ginger & onion chicken 蜜汁叉焼 姜葱霸鷄 Roasted duck P520 P980 (1/2 PC) / P1800 (1 PC) 明爐燒鸭 P888 (1/4 pc) / P1688 (1/2 pc) / P2800 (1 Whole) Roasted suckling pig Soy marinated chicken 化皮乳豬 玫瑰豉油鷄 P2500 (1/4 pc) / P4800 (1/2 pc) / P8800 (1 whole) P700 (1/2 pc) / P1200 (1 Whole) Assorted barbecued meat combination 燒味拼盤 P1380 Please let us know any special requirements, or allergies, we will gladly customize your dining experience.
    [Show full text]
  • Ar Yzt a Food Solutions
    ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry.
    [Show full text]
  • Dim Sum Style Bbq, Rice, Noodles Beverages Café
    DIM SUM STYLE CONGEE BBQ, RICE, NOODLES BEVERAGES Smashed Cucumber .........................6 Cantonese Style Roasted Hong Kong Milk Tea ................. 5 House congee comes with a soya Garlic, chili, sesame, cilantro Duck Thighs ...................................32 (hot or cold) poached egg, Chinese cruller, and Rice Noodle Roll ...............................9 House plum sauce, duck chicharron, a selection of toppings you may pancake, scallion Loose Tea .........................................7 Shrimp, pork and sweet soy 8 choose from our Congee Cart. ..... Taiwan Green Tea Jah Leung ........................................6 BBQ Quail ......................................18 Chrysanthemum Tea Sweet chili soy, cruller, peanuts INCLUDED CHOICES: Rice, pickled vegetable, ginger scallion sauce Coffee ..............................................4 Shumai ............................................7 Scallions Chili Oil Fried Pork Chop Claypot .................24 House Sodas ....................................5 Brown butter scallop, pork White Pepper Peanuts Fried rice, tomato sauce, cheese (Cream, Cherry, Citrus) Char Siu Bun ....................................5 Sesame Seeds Bean Sprouts Sprite & Salted Lemon ......................3 BBQ pork Sesame Oil Black Pepper Steak Claypot ............26 Snow Pea Leaves ..............................7 Confit potato, duck egg, rice Soda .................................................3 House oyster sauce, crispy garlic ADDITIONAL CHOICES: Beef Chow Fun ...............................18 Blooming
    [Show full text]
  • Italian Passion American Wagyu Spanish Vibes Pizza Innovation Coffee, Tea & Wine Editor's Message
    JUNE / JULY 2016 Italian passion AMERICAN WAGYU SPANISH VIBES PIZZA INNOVATION COFFEE, TEA & WINE EDITOR'S MESSAGE In pursuit of the good life When Italians celebrate their national day in June, they also make sure that the rest of the world joins them in the festivity with their wholesome food and elegant wines. In this issue of Food & Wine, we have assembled a host of Italian restaurants and featured their creative cuisines that come from the heart. We also talked to the chefs to understand their culinary concepts and share their passion and flair for food. If there is one thing I’ve learned from attending Italian feasts, it’s their dedication to the Slow Food Movement, so make sure you allow for a copious amount of time – like three hours. A meal is to be savored slowly, not rushed. And go easy on the bread and the pasta, yummy as they are, because there are many more dishes to follow in the fullness of time. In between the numerous courses, you enjoy the conviviality, of course. And you talk about soccer, food and politics, if you’re an Italian, that is. We’ve just had Le French GourMay and Vinexpo in town in the last quarter, so a lot of the emphasis has been on wine lately. While we have been studying the pairing of wine with food, the latest movement is to compare the many commonalities between wine on the one hand, and a piping hot brew of Chinese tea, and of premium coffee on the other. We will leave no kettles unturned in the pursuit of savoir-faire! Andy Ng Features Editor FOOD & WINE • JUNE / JULY 2016 1 FOOD & WINE JUNE /
    [Show full text]
  • Carbohydrate Counting List
    Tr45 Carbohydrate Counting Food List Carbohydrate content of commonly eaten foods TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF FOOD* (g) RICE & NOODLES# Rice (White) 200 g 1 rice bowl (~12 heaped dsp) ~60 Rice (Brown) 200 g 1 rice bowl ~60 Rice porridge 260 g 1 rice bowl ~30 Rice noodles 200 g 1 rice bowl ~45 Pasta / egg noodles 200 g 1 rice bowl ~60 #cooked BREADS, BISCUITS, CEREALS Bread – white/wholemeal 30 g 1 slice ~10-15 Hamburger bun 30 g ½ medium ~15 Plain hotdog roll 30 g ½ roll ~15 Chapati 60 g 1 piece ~30 Cream crackers 15 g 3 piece ~15 Marie biscuits 21 g 3 piece ~15 Digestive biscuits (plain) 20 g 1 piece ~10 Cookies (e.g. Julie’s peanut butter cookies) 15 g 2 piece ~15 Oats (dry, instant) 22 g 3 heaped dsp ~15 Oats (dry, rolled) 23 g 2 heaped dsp ~15 Cornflakes 28 g 1 cup ~25 Bran flakes 20 g ½ cup ~15 STARCHY VEGETABLES Baked beans 75 g ⅓ cup ~15 Potato (cooked) 90 g 1 size of large egg ~15 Sweet potato / yam 60 g ½ medium ~15 Corn on the cob 75 g ½ medium ~15 Corn kernels (fresh / frozen / canned) 75 g 4 dsp ~15 Green peas 105 g ½ cup ~15 LEGUMES Chickpeas 75 g ½ cup (3 heaped dsp) ~15 Lentils (e.g. Dhal) 75 g ½ cup (3 heaped dsp) ~15 Beans – green / red / black / mung 75 g ½ cup (3 heaped dsp) ~15 MILK AND ALTERNATIVES Liquid milk (non-flavoured) 250ml 1cup ~12-15 Flavoured milk 125ml ½ cup Powdered milk 6 heaped tsp Evaporated milk 125ml ½ cup Soymilk (regular) 200ml ¾ cup Soymilk (reduced sugar) 250ml 1 cup Unsweetened yoghurt 125ml ½ cup Sweetened/fruit yoghurt 100g ⅓ cup TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF
    [Show full text]
  • All Day Dining Wild Garlic Pesto Preserved Lemon, £3 Garlic and Rosemary Olives E Breakfast Sandwiches Mains from the Grill Sharing Plates Desserts
    rosemary & Potato sourdouGH £3.5 iberico Ham Grissini sticKs £3 All Day Dining Wild Garlic Pesto Preserved Lemon, £3 GarLic and rosemary oLives e Breakfast Sandwiches Mains From the Grill Sharing Plates Desserts toasted sourdouGHT £3 seasons cLub £12 Harissa cHicKen breast £21 burGers butcHers bLocK £27 vaLrHona Guanaja cHocoLate Salted Butter and Preserves Hand Raised Pork Pie, Seasons Sausage, cremeuX £8 S W E Chicken, Bacon, Watercress, Cucumber Preserved Lemon, Pistachio & Mint English Charcuterie, Ham Croquettes, Popcorn and Lime Ice Cream and Egg Mayonnaise Couscous, Purple Sprouting Broccoli and seasons beeF burGer £15 seasons breaKFast £13 Buttermilk Chicken Wings, Date & Chorizo Sumac Yoghurt Cheddar Cheese, Black Garlic Mayonnaise, Dry Aged Smoked Bacon, Sausage, Eggs, Chutney and Pulled Ham Terrine Kir royaL £7 Lobster cLub £18 Seasons Relish, Baby Gem, Beef Tomato, Hash Brown, Mushrooms, Baked Beans and Blackcurrant Mousse and Champagne Lobster, Bacon, Watercress, Cucumber London burrata bucatini £17 Sesame Seed Bun and French Fries Roast Tomato veG PatcH £20 Blackcurrant Sorbet and Caviar Egg Mayonnaise Wild Garlic Pesto, Watercress and Roasted Sweet Potato Falafel, Sun Blushed Tomato Courgette seasons uLtimate £17 seasons PLant based £10 Houmous, Roasted Broccoli, Marinated taHitian vaniLLa WiLd GarLic steaK sando £12 beeF burGer breaKFast Olives, Grilled Mediterranean Vegetables, cHeesecaKe £8 Chargrilled Bavette, Wild Garlic Pesto, Pan roasted seabass £22 Maple Cured Streaky Bacon, Seasons IPA ‘This ISNT Bacon’, Plant
    [Show full text]
  • Woest-Menukaart.Pdf
    AVONDVULLEND TAFELEN Bestel 1 à 2 Streatfood gerechtjes per persoon per keer om een avond te genieten in Woeste sferen. Deel de gerechtjes met zijn allen of houd ze lekker voor jezelf. BORRELEN Kom op vrijdag & zaterdag langs voor een van onze speciaal bieren, gin tonics of gewoon een lekker wijntje. Breng een spel mee, praat met elkaar en geniet van je avond. KLASSIEKE WOESTE AVOND Bestel een heerlijke steak of een van onze burgers, zoals je bij ons gewend bent. TIP: Bestel Streatfood gerechtjes als voorgerecht! LAAT JE VERRASSEN Kies een van de menu’s die onze chef voor je heeft samengesteld. Een avondje vol verrassende Streatfood gerechten én je hoeft zelf niet na te denken! MOEILIJK KIEZEN? STREATFOOD MENU 30,- p.p. 10 Streatfood gerechten naar keuze van de chef. Enkel te bestellen per tafel en wordt in verschillende gangen geserveerd. Uitbreiden met een portie verse frieten/mayonaise + 2,5 Uitbreiden met Sweet Streat dessertplank +9,5 p.p. EVERY WEDNESDAY ALL YOU CAN STREAT FOOD 31,5 p.p. Iedere woensdag onbeperkt Streatfood tussen 17.00 en 21.00 uur. Kies zelf welke gerechtjes en het aantal rondes, kortom: jij bepaalt. Enkel te bestellen per tafel. Prijs tot 12 jaar: 15,- p.p. WOEST MENU LEGENDA 30,- p.p. pittig (mogelijk:) Vooraf Willy Nacho Classic glutenvrij vega Tussendoor 3x Streatfood gerechtjes naar keuze van de chef Hoofdgerecht Keuze uit Woeste Burger, kogelbiefstuk of zalmfilet inclusief verse frieten, mayonaise en gegrilde kool Nagerecht Sweet Streat dessertplank Onze producten kunnen allergenen bevatten. Heeft u een allergie? Meld dit dan aan ons, zodat wij onze gerechten voor u kunnen aanpassen.
    [Show full text]
  • Macau Is Constantly Reinventing Itself with New Developments and a Burgeoning Arts Scene That Celebrates Both Its Portuguese Legacy and Chinese Heritage
    THE FORMER PORTUGUESE COLONY is a city of paradoxes: crumbling old and shiny new; everything from architecture to food is a blend of East and West in good measure. Macau is constantly reinventing itself with new developments and a burgeoning arts scene that celebrates both its Portuguese legacy and Chinese heritage. The recent opening of the 55-kilometer bridge connecting it to Hong Kong and the mainland has helped grow Macau’s vibrant dining culture even further with MACAU the city’s being better connected. As big new resorts place have brought exciting restaurants with them, and local restaurants continue to make their beloved traditional foods, it’s no wonder 2018 was Macau’s inaugural year as a UNESCO Creative City of Gastronomy, and next March Asia’s 50 Best Awards gala returns to Cotai—all of which make it prime time to plan a palate-whetting trip. Guia Lighthouse SEE + DO in St. Lazaro Yes, there's life beyond the blackjack table. We're betting the rich heritage and blossoming arts scene will offer plenty of distractions for the family. In the south, Science Centre (accessible by foot ACE; COURTESY OF Coloane Island (msc.org.mo) or cable car) is a P S has a couple of designed by wonderful quiet T R A nature trails for architect I.M. Pei to spot with a PITARCHASAK O S those wanting to watch the sunset colonial vibe for do a spot of hiking. over the Macau ample photo + Check out the Peninsula. + If opportunities. One IPA VILLAGE A T latest Art Space you’re a selfie just might think (taipavillage fanatic, the Guia you were in UNESCO World macau.com) in Lighthouse Portugal.
    [Show full text]
  • 2016 Winter Lusitano Bulletin
    Macanese “Minchi” is one of the most prized everyday dishes of Macau and has as many variations as there are cooks that make it. You know you are Macanese if you know MINCHI! President’s Message / 2017 Scholarship..….….……….…….2 2017 Calendar of Events / Dues Reminder……..….……..…..3 2017 Annual General Meeting & Election Nominees…...…..4 Chinese New Year Dinner Dance Flyer...……………...……..4 Sudoku…………...………………………………………………..5 Tribute to Lourdes “Lulu” Osorio Xavier by J. Xavier.……6 Cooking Class with Dorothy/Halloween Party…….…......8 Annual Christmas Party by Sheila Jun……..……………...…10 The Macau Cultural Center by Maria Roliz...........................13 Macau Encontro 2016 by Nuno da Cruz…...……………….…16 Recipe “ Serradura” Macau’s Famous Sawdust Pudding….18 Books of Interest………………………….……………….......22 Editors & Directors Contact Info………………………......23 President’s Message Seasons greetings and best wishes to you and your family. We wish you all a healthy, joyous, prosperous, and blessed new year. Thank you for all your support and also, thank you to Conselho das Comunidades Macaenses (CCM), International Institute of Macau (IIM), and Fundação Oriente Portugal for your sponsorship this past year. As we embark on a new year, we look forward to your continuous support and participation in our 2017 activities (see calendar of events next page). Our next event will be our Annual General Meeting/Elections and the Chinese New Year Dinner Dance on Sunday, February 12th. Please remember to turn in your ballots before then. We look forward to welcoming in our new President Elect and Board of Directors and celebrating the Year of the Rooster together. (Note: only members as of September 20, 2016 will receive a ballot and are qualified to vote.) 2017 will also mark the 100th Anniversary of our Lady of Fatima Apparitions.
    [Show full text]