Two Australian award-winning chefs from different kitchen paths were invited to Macao to learn more about what is considered one of the world’s earliest forms of fusion cuisine.
As part of the 2018 Macao Year of Gastronomy celebrations, King Tong Lau, of House of Tong fame, and promising young chef Julian Cincotta, were invited by the Macao Government Tourism Office to take part in a series of cooking demonstrations.
And while visiting the Institute for Tourism Studies in Macao, the pair cooked up a storm in preparing two traditional Macanese dishes – Minchi (minced meat topped with fried egg) and popular dessert Serradura (sawdust pudding) – under the watchful eye of local chefs.
The pair, who own restaurants in Sydney of contrasting styles and menus, were invited to find out more about Macao’s traditional fare after the Asian city was designated by UNESCO as a Creative City of Gastronomy.
Macanese cuisine is Portuguese inspired but boasts spices and ingredients collected by the Portuguese seafarers on their voyages between Europe and Asia.
Lau has always shown a great deal of passion with his work in the kitchen.
His knowledge of Cantonese cuisine is unsurpassed, from the selection of the food ingredients to his cooking skills and preparation.
For more than 40 years, he was able to apply strict regulations on food quality and safety, his restaurant – House of Tong – widely commended by the Restaurant and Catering industry in Australia. The chef has also built a good reputation among the local and overseas foodies.
The Sydney Morning Herald’s “Good Food Guide” presented Lau with one of the most authoritative Gourmet ratings. In fact, Lau and his team collected a Chef’s Hat Award 11 times. Since 1994, they have also won Best Service Awards multiple times.
Julian Cincotta is well known in Sydney restaurant rounds having worked under chef Neil Perry at Rockpool as well as honing his international expertise working at top restaurants in the USA.
He was also responsible for the Macanese cuisine which was prepared and served from the pop-up truck restaurant, Taste of Macao, in Sydney throughout April.
In 2015 Julian won the prestigious Josephine Pignolet Young Chef of the Year award in the Sydney Morning Herald Good Food Guide 2015. Today, he is a co-owner of trendy Sydney restaurants, including The Thievery in Glebe and Butter in Surry Hills.
Details: Macao Government Tourism Office (02) 9264 1488 or www.visitmacao.com.au
PICTURED: Julian Cincotta (left) and King Tong Lau (right)
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