A variety of dishes is set to be presented at Café Bela Vista (“Beautiful View”) in Artyzen Grand Lapa during Macanese Nights 2024 from October 8 to 24, with the promotion marking its return for the third year and celebrating Macau’s gastronomic heritage and legacy.
Dinners will be available from Tuesdays to Thursdays over the three-week period that features a curated menu again presented by Macanese* guest Chef Antonieta Manhão (aka Chef Neta) and Artyzen Grand Lapa Macau Executive Western Chef Pedro Miguel Santos do Carmo, who will also reveal an upgraded menu featuring new highlights and enhanced favourites alongside the launch of the promotion.
Chef Neta told the Post during the Q&A session after yesterday’s press conference at Café Bela Vista that the menu features some dishes different to the previous year, and among the highlights are Porco Bafassá (Braised Ibérico pork with turmeric), Carne de Vaca Estufada (braised beef casserole), Arroz de Pilau (Pilau Rice), and Galinha di Tempu do Caça (free-range chicken stew with green olives). “Pilau” refers to a dish in which rice is cooked in a seasoned broth.
Yesterday’s press conference was also attended by Area Vice President, Macau and Hengqin Operations for Artyzen Hospitality Group, and General Manager of Artyzen Grand Lapa Macau Rutger Verschuren; Brotherhood of Macanese Gastronomy President of Board of Directors Carlos Alberto Anok Cabral; and Chef Pedro.
In his speech, Verschuren said that through the event, “we aim to preserve the gastronomic legacy of Macau, which has a rich history dating back over 450 years. Macau’s unique fusion cuisine has earned its place in the UNESCO Creative Cities of Gastronomy and we are committed to showcasing this cultural heritage in an upscale and refined atmosphere”.
Moreover, on the significance of promoting Macanese cuisine* to international markets, Verschuren told the Post during the Q&A session that to make Macanese cuisine survive, “you need people to eat it”.
“I think if it is only the local people in Macau who appreciate Macanese food, it is not going to last for another 100 or 200 years. So I think we need to take the cuisine to the international world”, enabling those coming to the city to try, appreciate and be aware of Macanese cookery, with cuisine being an offering beyond tourist attractions, according to Verschuren.
He added that Macau is a melting pot of different nationalities, pointing out “I think the Macanese cuisine reflects all of this. . . our cuisine is like what its people are. We are a melting pot. It is a fusion of East and West, and very unique. So, yeah, definitely we need to promote this outside Macau as much as possible”.
*Customarily, the term “Macanese” denotes Macau’s community of mixed Portuguese and Asian descent, including their culture and cuisine, as well as their diaspora.
**Macanese cookery is a fusion cuisine dating back centuries featuring Portuguese, Chinese, Malay, Indian and other Asian ingredients and recipes.
Chef Neta (left) and Chef Pedro conduct a live cooking demonstration of the Macanese dish Porco Bafassá after yesterday’s press conference at Café Bela Vista.
Chef Neta (from left to right); Brotherhood of Macanese Gastronomy President of Board of Directors Carlos Alberto Anok Cabral; Area Vice President, Macau and Hengqin Operations for Artyzen Hospitality Group, and General Manager of Artyzen Grand Lapa Macau Rutger Verschuren; and Chef Pedro pose during the press conference for Macanese Nights 2024. – Photos: Rui Pastorin
