Line map of Macau
Macau created a fusion cuisine in the 16th century a combination of Portuguese and Chinese predominantly but in the mix is also Indian, Malay and Brazilian essence. Of course this is logical as when Portugal  came to Macau she brought recipes from these other colonies. Recipes that were significantly rural in nature and highly spiced. One of the most unique cuisines was born and evolved

Surprisingly those foreign flavours are all produced or are available locally and many from the Pearl River Delta area and South China Sea. The chillies of course will grow anywhere and the extensive use of Soy Sauce is as easy as water to obtain and curry ingredients are within a short distance. Local vegetables are always fresh and abundant, fowl and bird are farmed for the food industry but she still imports sausages and sardines from Portugal.


 
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Wine has been part of the cuisine from early days and the Portuguese style is the most popular and natural pairing with the food. Dão, Borba and Ribatejo are popular red wines, whereas João Pires is a popular white wine. Seafood dishes just blend effortlessly with the fresh tang of the northern Portuguese vino verdhe  and probably always will come from that region.

Desserts and coffees are enjoyed as essential by the Macanese and her travellers. The cafe culture is alive and well and ready to serve at anytime. Another place where life is always apparent and the clocks simply cross-over continuously. Now that Macau has reunited with Mother China the broader Chinese community is enjoying the original foods of Macau. Something that they had copied for so long but never were able to try the authentic. They love it and the islands.

There appears to be a confidence that Macau's cuisine will continue to develop and her restaurant industry has been well rooted at least from the 40's. What does seem to be a little sad is that many of her traditional recipes will disappear. Probably for a number of reasons. Expediency and efficiency in food creation within the hospitality and restaurant trade,discontinuous memory from a previous generation to newer generations. The tradition of holding secret family recipes therefore no public documentation. Mothers teaching their children the recipes is something that is happening less and less.