When you come to Macau, what do you eat? Portuguese egg tarts, Cantonese cuisine, or sugar water? The Portuguese came to Macau to take root for more than 400 years, and created the "Macau Macanese", a fusion of Chinese and Western cultures. If you want to taste the aroma of the waterway in the soup in Macau, you have to start with the unique Macanese food. In the sixteenth century, Portugal was flourishing. The superb sailing skills took a group of sea explorers from the Cape of Good Hope, India, through Malacca, and finally settled in the small fishing port in their eyes - Macau.
The first European country to open a flight to India has stayed in this land for more than 400 years, adding a new flavor to Macau. The Portuguese Shadow Making took root, and the descendants became the Macanese. Also attracted by the diverse cooking methods of the East, the spices brought from India and Malacca are also integrated into the traditional Portuguese dishes. In addition, the taste of the East is not so salty and less oily. The oriental tonality is mixed with the base of Portuguese cuisine. Therefore, the Silk Road of Spices in Macau has created an appearance similar to Portuguese cuisine, but with more Chinese and Western fusion cuisine with oriental spices and wok spirit - Macanese cuisine.
The century-old splendor of Portuguese fragrance on the waterway When it comes to a must-see by locals, and even listed as a century-old restaurant with it as a landmark, there is no more than the "Kun Kee Restaurant" on Shui Hang Mei Street. The founder, Lin Kun, was introduced to the Portuguese warship Vencedora at that time, which is also the Portuguese restaurant name of Kun Kee Restaurant today. At that time, Lin Kun worked as a handyman on a warship, and worked as a cook at the Coloane Navy Office to learn a good hand of Portuguese cuisine. After that, he resigned from his job as a gangster and opened Kun in 1918 on Shuikeng Mei Street near the then consulate. Remember the dining room.