“Macao Week in Jiangsu – Taste of Macao Food Promotion” presents Macao’s signature delicacies

“Macao Week in Jiangsu – Taste of Macao Food Promotion” kicks off today (13 May)

Capitalizing on the timing of the “Macao Week in Jiangsu” held in Nanjing, Macao Government Tourism Office (MGTO), Jinling Hotel Nanjing and Macau Cuisine Association together roll out the “Macao Week in Jiangsu – Taste of Macao Food Promotion” from 13 – 26 May to bring into the limelight Macao’s unique gastronomic brand – Macanese and Portuguese cuisine, to radiate Macao’s glamour as a UNESCO Creative City of Gastronomy. The inauguration ceremony for the “Macao Week in Jiangsu – Taste of Macao Food Promotion” was held during the Jiangsu – Macao Tourism and MICE Presentation Seminar today (13 May).

Director of Macao Government Tourism Office (MGTO), Maria Helena de Senna Fernandes; President of the Macao Trade and Investment Promotion Institute (IPIM), Lau Wai Meng; Deputy Director of the Hong Kong and Macao Affairs Office of Nanjing Municipal People’s Government, Sun Man; Deputy Director of Nanjing Municipal Bureau of Culture and Tourism, Xia Jun; First-level Consultant of China Council for the Promotion of International Trade Nanjing Sub-council, Wei Shibin; Vice President of Macau Cuisine Association, Iu Iam Lim; Vice President of Macau Cuisine Association and Leading Chef of the “Macao Week in Jiangsu – Taste of Macao Food Promotion”, Lou Chi Seng; General Manager of Jinling Hotel Nanjing, Zhou Lei; President of Jiangsu Catering Industry Association, Yu Xuerong; and Executive Chef of Jinling Hotel Nanjing, Xu Jingguo, officiated the ribbon-cutting ceremony.

33 exquisite signature delicacies

The fourteen-day “Macao Week in Jiangsu – Taste of Macao Food Promotion” will present buffets in Macanese and Portuguese style at Jin’s Cafe of Jinling Hotel Nanjing, delivering exquisite dishes designed and crafted by renowned chefs from Macao. Awarded the Medals of Merit for Culinary Profession and Tourism by the Macao SAR Government in 1999 and 2016 respectively, renowned chef Lou Chi Seng will prepare for Nanjing residents a total of 33 Macanese and Portuguese courses including Portuguese white codfish ball, grilled Portuguese sausage, Portuguese green soup, Portuguese squid salad, Portuguese pig ear salad, Portuguese chicken, braised pork knuckles with red beans, Macao-style fried rice, Western-style fried rice, Macanese Minchi, serradura, potato cake and other delights. Throughout the Taste of Macao Food Promotion, menus will be switched at irregular intervals to offer different combinations of Macanese and Portuguese dishes to create palate-tempting dining experiences for patrons in this diverse culinary journey about Macao. During the event, Chef Lou will prepare Macanese and Portuguese cuisine in Nanjing and engage in profound culinary exchange with local chefs there.

The “Macao Week in Jiangsu – Taste of Macao Food Promotion” will feature an interactive live broadcast of culinary presentation at 5:30 – 6:00 p.m. on 15 May, when Chef Lou, joined by a KOL, will introduce the essence of Macanese and Portuguese cuisine and demonstrate how to cook the famous dish of Macanese Minchi as well as the Portuguese-style braised pork ribs with broad beans, a seasonal ingredient from Nanjing. Leveraging the influence of the KOL and the live broadcast program to reach a broader spectrum of audience, the Food Promotion aspires to let locals experience Macao through the sense of taste and thus attract them to Macao for a uniquely wonderful journey.

Macao continues to deepen initiatives as a Creative City of Gastronomy

Following the designation of Macao as a UNESCO Creative City of Gastronomy in 2017, the SAR Government immediately unfolded the action plan to develop Macao as a Creative City of Gastronomy with vigorous efforts. This year, Macao is going to submit the first work report to Secretariat of the UNESCO Creative Cities Network. To forge ahead with the work as a Creative City of Gastronomy, MGTO held the “International Gastronomy Forum, Macao” in 2016, 2018 and 2019, launched the “The Great Green Food Journey” project in partnership with National Geographic, built the Macanese Cuisine Database, promoted the Sustainable Gastronomy Day with the world, produced introductory videos about Macanese gastronomy and created online learning videos tailored for catering professionals, among other initiatives. Furthermore, the Macao SAR Government has incorporated gastronomic elements into the series of “Macao Weeks”. After presenting the Outdoor Café themed as “Gathering at Dusk in Senado Square – in Beijing” last September, the SAR Government rolled out the “Taste of Macao Food Promotion” to spotlight Macanese gastronomy in Hangzhou this March. The “Macao Week in Jiangsu – Taste of Macao Food Promotion” now highlights Macanese and Portuguese cuisine in Nanjing to manifest Macao’s richly diverse culinary culture.

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All information on this site is based on the official language of the Macao Special Administrative Region. The English version is the translation from the Chinese originals and is provided for reference only. If you find that some of the contents do not have an English version, please refer to the Traditional Chinese or Portuguese versions.