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Master Chef Spreads The Word About Macau’s Unique Cuisine

October 19, 2013 Tourist Boards No Comments Email Email

Macau’s accomplished chef and tutor David Wong is on a mission Down Under to spread the good oil about traditional Macanese cuisine, a fusion of Portuguese, Indian, Malay and Chinese cooking.

Timing his Sydney visit to coincide with the Macau Food Festival at the Sheraton on the Park (until Sunday, October 20) and the October 19-20 weekend Macau Festival in Darling Harbour, David, executive assistant manager at the Macau Institute of Tourism Studies (IFT), has already provided invaluable information for students of the Northern Sydney Institute’s Ryde Campus.

Selection-13The campus is one of the largest hospitality training centres in the Asia-Pacific region and a leader in education and training for hospitality in Australia.

“Our hospitality students are trained in a variety of commercially equipped kitchens, bars, cafes and restaurants that gives them the knowledge and experience to work anywhere in the world,” said Hugh Greenough, director of campus services.

“This experience means our students receive the highest quality hospitality and culinary training possible and will earn the international recognition that comes with a Northern Sydney Institute qualification,” he said.

“The institute’s Ryde Campus is always keen to learn more about different cuisines and the Macau Master Class demonstration gave our students and teachers an exciting insight and firsthand experience in Macanese cuisine,” said Mr Greenough.

David is responsible for food and beverage including the BIB Gourmand-recommended Michelin Guide Educational Restaurant and teaching related subjects.

His deep knowledge of Macau’s culinary delights is captured in his award-winning cookbook, The Art of Modern Portuguese Cuisine, now in its second edition, and the establishment of the Macau Culinary Association of which he is a founder.

A Hong Konger who grew up and studied in the UK since the age of four and a graduate with a Masters of Art in Hospitality Management from Birmingham University, David has worked in restaurants and hotels around the globe, including with the late Jean Bordier (M.O.F and Chairman of the Master Chefs of France) at the L’Aubergade in France, Anton Mosimann, London and Rick Stein, Padstow, UK.

Hotel experiences include the Mandarin Oriental in Macau, the Westin Banyan Tree in Bangkok and the Luxury Collection Sheraton Grande in Phuket, Thailand.

He counts among his accomplishments cooking at the legendary James Bread House in New York.

A regular food and wine judge on the International circuit including the Cathay Pacific Hong Kong International Wine & Spirit Competition, Macau Sommelier Competition and Thailand Best Sommelier Competition.

David writes restaurant reviews and wine columns for South China Morning Post, Hong Kong/Macau Tatler, Macau Closer and Macau Daily Times.

In addition, he is an honorary advisor for the Sommeliers Association – Macau, Macanese Gastronomy Association and Association of Bartenders & Sommeliers – Macau, Secretary General for Disciples of Escoffier in Macau and the Conseiller Gastronomie for the Confrérie de la Chaîne des Rôtisseurs.

Associations include the Macau Chevalier for the Ordre des Coteaux de Champagne, Jurade de Saint Emilion and Caveleiro – Confraria do Vinho do Porto.

He is also an approved tutor for the Wine and Institution Trust, UK (WSET).

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