Macau’s blend of Chinese and Portuguese cuisine was the first fusion cuisine according to UNESCO

There is no hyperbole in what some might consider Macau’s improbable claim to fame: even the erudite custodians of UNESCO acknowledge that the city is home to the world’s “first fusion cuisine.”

Its classification as a Creative City of Gastronomy cites a more familiar framework: “combining Eastern and Western culture”, thanks to its privileged advantage over the Pearl River Delta, its more than 400 years of Portuguese administration and its influence in turn on the cuisines of Malaysia, Japan, Brazil and a number of African port cities.

Many of Macau’s biggest hits will no doubt be familiar to you – if not you should be sure to try them on your next trip.

However, it takes more than unique and charming local cuisine to achieve Creative City of Gastronomy status. It’s been almost seven years since UNESCO designated Macau a Creative City of Gastronomy, but what does this lofty designation really mean?

Macau’s famous almond cookies on sale at Rua Do Cunha. Photo: Shutterstock

To join the UNESCO club, cities must apply under its Creative Cities initiative – besides gastronomy, categories include crafts and folk art, design, cinema, literature, media arts and the music. Macau was selected in late 2017 after a two-year application process, pursued in line with the Macau Government Tourism Office (MGTO) strategy to develop the city as a “global tourism and leisure hub”. .

So far, the impact has been positive, according to MGTO director Maria Helena de Senna Fernandes, with follow-up reports offering “overall positive feedback, which demonstrates the recognition of the Creative Cities Network of the UNESCO for Macau”. UNESCO also notes Macau’s experience in events celebrating cuisine, such as the Macau Food Festival, which had its 24th edition last December.

And the SAR does not intend to stop there. According to UNESCO, Macau is doing the necessary work with institutions to promote sustainable food culture, organizing festivals and training young talents to promote the gastronomy of the SAR.

“It is important to mention that the development of Macau as a creative city of gastronomy can only succeed if it is adopted by the entire city, as it involves a change in mentality and practices towards more sustainability” , concludes Senna Fernandes.

Key ongoing initiatives to further develop Macau as a food city include adding additional gastronomic elements to the city’s tourism promotions, implementing a financial support program named Taste of Macau, and establishing ‘a Macanese cuisine database to gather information and expand the public’s knowledge of the cuisine. and cultural.

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