Renowned Chef Martin Yan brings a group of 14 culinary instructors and chefs from the USA for a Southern China Tour from 8 to 17 August, including Guangzhou, Panyu and Xinhui, to learn the techniques of Chinese cuisine of different regions. The group visits IFT on 13 August.
IFT’s Kitchen Consultant, Chef Cheang Chi Sam demonstrates various Macanese dishes, including Lacassa Soup, Sautéed Minced Pork, Portuguese Seafood Rice, etc. Chef Raimund Pichlmaier, Consultant of Culinary Course also introduces the history and features of Macanese cuisine to the group. Macanese cuisine is a combination of Portuguese and Chinese cooking styles and methods, with spices like pepper, curry, shrimp paste from Africa, India and South East Asia. The traditional Portuguese and Cantonese cuisines make up the unique Macanese cuisine which cannot be found elsewhere in the world.
Chef Martin Yan states that Macanese cuisine has been developed since 400 years old. Being a fine blend of Portuguese and Chinese cuisine, Macanese dishes can be considered as the pioneer of “Fusion” cuisine. He believes that for the group will find it exciting yet familiar. IFT is pleased to organise the culinary exchange to promote the special Macanese culinary culture.