An avid supporter in promoting the distinctive Macanese cuisine to all corners of the world, MGM MACAU has joined forces with Rosewood Bangkok, one of the most unparalleled luxury hospitality establishments, to roll out a two-week Macanese Cuisine food promotion at Nan Bei restaurant. Locals and epicureans in Bangkok – the top dining capital of

An avid supporter in promoting the distinctive Macanese cuisine to all corners of the world, MGM MACAU has joined forces with Rosewood Bangkok, one of the most unparalleled luxury hospitality establishments, to roll out a two-week Macanese Cuisine food promotion at Nan Bei restaurant. Locals and epicureans in Bangkok – the top dining capital of Southeast Asia – are welcome to explore the world’s first fusion cuisine as recognized by the UNESCO, which epitomizes East-meets-West elements.

MGM and Rosewood Bangkok have specially invited Chef Florita Morais Alves, crowned as the Culinary Ambassador for Macanese Cuisine from Macau, to curate a hearty feast of both traditional and renditions of Macanese classic dishes. Joining Chef Florita at this celebrated foodie’s affair is Chef Ricardo de Oliveira, Portuguese Chef de Cuisine of MGM MACAU. From June 15 to June 29, locals and tourists in Bangkok can have a taste of the chef duo’s creations, including: Octopus Salad, a dish that reflects on Portugal and Macau’s coastal charm, with tender mollusk grilled to perfection with a smoky crust, served in a refreshing sauce infused with parsley and garlic; Cod Fish Cakes are golden, crispy potato cakes mixed with shredded Bacalhau (Portuguese salted cod fish), which is a staple in the country’s cuisine. African Chicken is a must-try dish in which every Macanese family would have its own recipe. For Chef Florita, her version features grilled chicken coated with a creamy sauce of turmeric, chili, coconut, lemongrass, and peanuts, hinting at a blend of flavors from the East to the West. Egg Angel Hair is a Macanese version of Portuguese dessert named “Fios de ovos,” made with egg yolk and sugar that draws striking similarities to Thailand’s own dessert Foy Thong, which is also influenced by the Portuguese sweets.

Macau and its Unique Macanese Cuisine

Named as an UNESCO Creative City of Gastronomy in 2017, Macau has persistently won over the most discerning palates with its booming culinary landscape, which boasts 17 Michelin-starred restaurants, one of the highest concentrations of Michelin-starred restaurants in the world. The city, which was once a fishing village dating back to the 16^th century, has become a melting pot of cultures from East and West, especially with its rich background of Chinese heritage intertwined with Portuguese culture from the European settlers.

Over the course of more than 400 years of history, a cuisine unique to Macau – Macanese – is a marriage of Portuguese and Chinese cuisines, with ingredients and seasonings from Europe, South America, Africa, India and Southeast Asia. It has become Macau’s intangible cultural heritage, and this intricate combination illustrates the manifold stories of cultural exchange from the voyages to the Orient that the Portuguese have embarked on between the 16^th and 19^th century.