House of Macau: A culinary journey across borders

Macanese food was born when Portuguese traders, Chinese communities, sailors, merchants, and migrants met in the bustling port city of Macau.

The result was one of the world's earliest fusion cuisines—rich with stories, history, and unforgettable flavours.For Chef Katherine Lim, whose own Hakka Chinese heritage is shaped by migration and movement, Macau became a deeply personal culinary exploration. "As a Hakka chef, I know how migration impacts our dinner tables," she reflects. "And what better cuisine than Macanese to show that food does not recognise borders—like Hakka cuisine, it follows ships, markets, and memories."At the exclusive Gormei dinner hosted at the Glenburn Penthouse, Chef Katherine brought these stories of migration and fluid food cultures to life.

Paired beautifully with wines by Fratelli Vineyards, guests tucked into a nostalgic opener of Mac n Spam soup—comforting elbow pasta in a rich chicken broth.The journey deepened with vibrant small plates like Gambas à Macau, tiger prawns singing with bird's eye chilies and white wine, and the iconic Crackling Pork Bun nestled in buttered pav.

For the mains, the table was treated to Macanese "wet rice" (Arroz de Marisco) and the legendary African Chicken, masterfully roasted with smoked paprika, Chinese five-spice, and a decadent peanut butter, coconut, and chilli sauce.Finishing on a sweet note with a refreshing Mango Sago pudding, the evening was a beautiful testament to the fact that while borders may divide us, the dinner table will always unite us.Read the latest Entertainment News and Celebrity updates.

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