SJM Resorts was the sole Macau representative that participated in the recent “Gastronomic September” food festival in Parma, northern Italy, showcasing Macau’s offerings during the event as a fellow UNESCO “Creative City of Gastronomy”, the company said in a statement on Thursday.
“Gastronomic September” was organised by UNESCO and was held in Parma throughout the month.
According to the statement, Casa Don Alfonso Chef de Cuisine Francesco Magni was chosen to represent Macau and participated in activities from September 26 to 28. Casa Don Alfonso is located at Grand Lisboa Macau.
Chef Francesco partnered with chefs from Parma to present a four-course fusion dinner on September 26 for 40 guests with a menu inspired by Italian and Macanese cuisine, the statement noted.
The statement said that the chefs presented an amuse-bouche* of Pasteis de Bacalhau with Green Curry Sauce, which combined the richness of bacalhau with exotic spices from Malaysia and India. Next, Anolini in Brodo featured two types of Italian ravioli: one filled with slow-cooked “Char Siu” (Cantonese barbecue-flavoured pork), and the classic version filled with traditional ravioli stuffing.
The chefs also served Macanese Minchi with an Italian twist, elevating the flavours with the addition of Parma ham and local red wine, and lastly, Portuguese Egg Tarts from Grand Lisboa made with local butter from Parma in the puff pastry, the statement said.
Chef Francesco held a session the day after to introduce Macau’s gastronomic culture and tourist spots, as well as highlighting the city’s inventive culinary scene. Moreover, on September 28, the chef held a “Welcome to Macau” cooking demonstration together with chefs from the prestigious Academia Barilla for 50 guests, demonstrating one of Macau’s renowned dishes, African Chicken.
SJM Managing Director Daisy Ho Chiu Fung was quoted by the statement as saying: “We are grateful for the opportunity to showcase Macau’s distinctive culinary traditions at the festival, sharing the stories of our unique East-West heritage and promoting our city to a global audience”.
* “Amuse-bouche” is a French term that translates to “mouth amuser” in English. It refers to a small, complimentary appetizer served in fine dining restaurants, designed to give diners a taste of the chef’s style and creativity. Typically, it is a single bite or a small portion, meant to stimulate the palate before the main courses are served. – Source: Poe
This undated handout photo provided by SJM Resorts on Thursday shows Casa Don Alfonso’s Chef de Cuisine Francesco Magni, who represented Macau at the “Gastronomic September” in Parma, northern Italy.
