Original article published only in Chinese
Below is a machine-translated version
“The native Portuguese afternoon tea plays a very important role in the Macao food culture. Each family has their own native Portuguese recipes, and the cooking methods are similar in Datong.” – Chef Neta.
Neta Portuguese chef Neta (Antonieta Fernandes Manhão) has always been passionate about traditional Australian and Portuguese dishes: “Chá Gordo is a precious tradition that we should be proud of.” Recently, she is happy with the St. Regis Sands in Macau. The center hotel “Yashe” restaurant join hands to create recipes for the native Portuguese afternoon tea and bring guests a variety of rare Australian and Portuguese specialties.
The family-style native Portuguese afternoon tea, with a wide variety of dishes, is a gourmet gathering for locals and Portuguese to entertain friends and family on important days. Chef Neta said: “The native Portuguese afternoon tea plays a very important role in the Macao food culture. Each family has their own native Portuguese recipes, and the cooking methods are similar in Datong.” Neta said that with the old The departure of a generation of native Portuguese, many precious native recipes disappeared. She hopes to promote the family recipes handed down by the family to the public through workshops.
“Yashe” native Portuguese afternoon tea offers more than 30 delicate fried snacks, pastries and steamed snacks, including Apabicos, Chilicote, Chilicote-Folhas and fried curry Broken bag (Pãozinhos Recheado) and so on.
The “Yashe” restaurant has also added a number of classic Australian and Portuguese dishes, including traditional pig skin sorghum (Tacho) cooked with pork skin, duck leg, sausage, broccoli and mushrooms. It is also served in a family dinner, made from pork, olives, cheddar cheese and bacon. The meat is fragrant and crisp, and it is delicious.