Progressive Macanese Cuisine
What is Progressive Macanese Cuisine
Macanese cuisine in itself has been in constant progress during the last 500 years. Thus, five centuries ago Macau cuisine was very different compared to 300 years ago and again in comparison with 100 years ago. In the last few years, there has been a considerable effort by Macanese chefs to preserve the Macanese gastronomic heritage , which is why it is so important for us to maintain Macanese culinary traditions too. Simultaneously, and paradoxically, Macanese food itself has continued to evolve with stronger influences from southern Chinese gastronomy.
Therefore, at Macau Kitchen, we preserve key elements of tradition whilst continuing to evolve. We have kept traditional dishes on our fixed menu, respecting our cuisine’s heritage and by doing so we are keeping alive these incredible recipes.
Concurrently, we have a selection of changing menus every night on our progressive Macanese menu.
These dishes are made with seasonal, and local ingredients where possible, and cooked with traditional Macanese flavours. Our progressive Macanese cuisine focuses on the five tastes and five textures of Chinese cuisine’s influence on Macanese cuisine.
Scotland has such a wealth of delicious ingredients which are not native of Macau. Therefore, we strive to show our respect for the Scottish produce by incorporating it into our progressive Macanese cuisine and its flavours and influences from Macau’s heritage gastronomy.
Five Tastes:
Salty
Salt coming from the ocean, is a fundamental taste that helps to create multiple flavours and a pinch of Flor de Sal truly changes one’s dish experience
- Salty food includes salt and soy sauce, with soy sauce being the most popular of the two
Sour
Sour taste Is truly fascinating and enables an unique reaction on the palate sour Is a natural agent of taste and a flavour that enables various essences
- Sour food includes lemon, rice vinegar, dry wine, and cranberries tamarind
Sweet
This is the most important of the five tastes because almost everything we eat has a little sweetness to it.
- Sweet food includes bell peppers, coconut, hoisin sauce, sweet soy sauce pineapples, and grapes.
Bitter
Bitter flavours balance out spicy flavours and promote salivation.
Bitterness is never alone and almost always paired with another flavour
- Bitter food includes garlic, mustard powder, star anise, and bitter melon
Spicy
In traditional Chinese medicine Usually helps to warm the body. Coldness is pushed out of the body by spiciness.
- Spicy food includes ginger, cinnamon, chilies, black pepper.
Five Textures:
1. Crispy
2. Tender
3. Slippery (especially for the thinly sliced meat with starch and fast stir fried)
4. Crunchy (usually for fried food)
5. Soft (for stewed food)
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“A compact yet world-spanning restaurant, possibly the only of its kind in the UK.”
AA Inspector
"Charming Macau-Portuguese cuisine - what a fusion."
MARCO POLO
" Macau Kitchen is one of the most unique dining experiences you are likely to find across Scotland and beyond."
DAILY RECORD
"This delightful little restaurant is an expert introduction to a fabulous cuisine."
PHIL WANG
IMPORTANT NOTICE
From 12th December, we will serve dinner only, Thursday to Sunday.
Our schedule will be adjusted based on Chef Kei’s recovery progress.
We will be open on 25th and 31st December, with a special menu available.
Follow us on our Instagram and Facebook pages, for more latest updates.
Current Opening Hours
(Check our live opening hours on Google Maps)
Thursday, Friday, Saturday & Sunday
5pm - 9.30pm (last call at 8pm)
Closed:
Monday to Wednesday