Macao takes its cuisine to the streets of Sydney
The mouth-watering scent of freshly-prepared Macanese cuisine will fill the air around the streets and squares of Sydney from April 18-22, enticing locals to sample a Taste of Macao.
It’s all part of a year-long campaign by the Macao Government Tourism Office (MGTO) to promote and celebrate Macao 2018 Year of Gastronomy.
In response to Macao’s recognition by UNESCO as a Creative City – Gastronomy, a colourfully-decorated Eat Art Truck will take to the streets, its chefs – led by local award-winning Julian Cincotta – preparing a trio of FREE world-renowned dishes for hungry Sydneysiders.
Diners will be encouraged to take a selfie of themselves and the dishes to be posted on social media.
It is appropriate that African Chicken, the tasty pork chop bun and the Macanese version of the Portuguese egg tart will be served as these dishes are popular in Macao and have played key roles in the evolution of what is one of the world’s earliest forms of fusion cuisine.
The initial two days of the Taste of Macao Eat Art Truck promotion will be spent serving the dishes free to the public in First Fleet Park, Circular Quay on Wednesday and Thursday, April 18 and 19, from noon until 3pm.
MGTO Director Maria Helena de Senna Fernandes, who will head a delegation in Australia to meet travel industry executives and the local Chinese community leaders at a series of presentations and workshops, will be present for the unveiling of the Taste of Macao Eat Art Truck on the Wednesday.
After two days at Circular Quay, the truck will move to Sydney’s Central Station on Friday, April 20, before heading to suburban Chatswood on Saturday, April 21. The delicacies will make their final appearance harbourside at Manly Wharf, Sunday, April 22, between noon and 3pm.
Helen Wong, general manager of MGTO (Australia and NZ), said she expected the Sydney public to react warmly to the mouth-watering promotion.
“It will provide us (MGTO) a great opportunity to showcase to Australians what to expect when dining in Macao – Macanese style,” she said. “Not only does Macao have an impressive list of Michelin-star restaurants. The Asian centre is renowned for its street food, and this will be a perfect way for Sydneysiders to sample such cuisine.
“Besides, it will be the only Macanese restaurant in Australia, and it’s mobile.”
Julian Concotta 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.
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 a number of trendy Sydney restaurants, including The Thievery in Glebe and Butter in Surry Hills.
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