East meets West in the kitchen By Kerry Heaney
Take a Macanese food adventure to treat your taste buds.
T
he aromas that drift past as you walk down the narrow cobblestone streets are as diverse as the cultures blended in this marriage of convenience known as Macau. Established in the 16th century as the Portuguese gateway into China, Macau was once the most important commercial and cultural crossroad between Europe and Asia. About 60 kilometres south-west of bustling Hong Kong, it is strategically positioned on a tiny peninsula at the mouth of the Pearl River Delta of China’s Guangdong Province. What grew here is a central hub where the cultures of ancient China and colonial Portugal flourished and mingled. The result is streets where a Taoist temple and a Catholic Church may sit almost side by side. You’ll find Chinese shops decorated with Mediterranean stucco, solid stone fortresses and classic Chinese gardens.
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This diversity is preserved by the centre’s 21st-century role as a Special Administrative Region of the People’s Republic of China and Macau’s place on the UNESCO World Heritage List as the 31st heritage-listed site in China. Today the 28.2 square kilometre territory of Macau includes the peninsular and two islands of Taipa and Coloane, linked by two bridges and a causeway. Food in Macau is so tempting you’ll want to walk off your meals by visiting all the highlights and there’s no shortage of sightseeing opportunities. Start with the ruins of St Paul’s which have survived since a fire destroyed the 17th century Jesuit church in 1835, and the Monte Fort and Museum of Macau which offer panoramic city views. You can walk around the wave-like mosaic-paved Senado Square and discover the winding paths and moon-gates of Macau’s picturesque A-Ma Temple. All are worth a spot on the must-see list.
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