Macanese food festival tempts the taste buds

Alfredo Ho, center, poses with two fellow chefs Allan Veloria Salve, left, and Lei Kuok Fu at the Terrace in Grand Hyatt Seoul, Thursday. / Courtesy of Grand Hyatt

By Lee Kyung-min

Having been a hub of European, African, and Asian trade, Macau has developed its own unique style of cuisine with Portuguese and European influences.

Chefs Alfred Ho, Lei Kuok Fu and Allan Veloria Salve are in Seoul at the Grand Hyatt Seoul to present Macanese taste to Koreans and other foreign guests. The promotion festival will continue through March 30 at the hotel’s main buffet restaurant, the Terrace.

The chefs have prepared representing Macanese dishes such as African chicken with spicy curry sauce and creamy coconut sauce. There are also flavored duck, stir-fried white rice, Macanese crab curry, and Minchee, which is a stir-fried beef with potato, onion, soy sauce, and fried egg.

"If people feel happy after eating what I made, that’s my satisfaction," said Chef Alfred Ho at a brief sit-down with The Korea Times at the hotel Thursday.

“With a hint of Asia’s most exotic spices including turmeric, coconut, and coriander, Macanese food reflects the fusion-style,” he said.

Ho said using fresh ingredient is his top priority although some dishes served are roasted, braised, or grilled. He said he got this “simple but essential” lesson from his parents. His father is in the restaurant business and mother is also a great cook.

The desert buffet station includes the popular egg tart,coconut pudding, ice cream, and many others.

The Macau Food Festival will end on March 30. For more information, call (02) 799-8166.