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Destination Macau 38 MAY-JUN 2018 MEETINGS & CONVENTIONS MCMAG-ASIA.COM Get ready to feast The government is stepping up its foodie promotions by sending Macanese chefs around the world as ambassadors, while working on a Gastronomy Centre for education and research back at home. At government-run IFT Educational Restaurant, western dishes sit alongside Portuguese and Macanese specialities like bacalhau (dried, salted cod) and African chicken. The Michelin Bib Gourmands award is particularly impressive considering front- and back- of-house is staed by students, alongside professionals like Hans Rasmussen, executive chef. Many of the city's other Bib Gourmands are hole-in-the-wall eateries that have been serving up local recipes for generations. Luk Kei Noodle's dried shrimp roe on noodles US$4.83 (MOP39), for example, has been recognised by Michelin for years. At the other end of the scale, at Wynn Macau's two-starred Mizumi, the serving no beef or pork, so after the announcement I was very happy and very proud," says Chef Paul, whose signature dish Kandari Murgh Tikka features his beetroot and pomegranate marinade. Wong is keen to see more Portuguese and Macanese food get recognition in the Michelin Guide, although the cuisines' comfort-food style isn't conducive to stars. He has his eyes on up-and-coming executive chef Martinho Moniz at Vic's Restaurante Português at the Rocks Hotel, while a Michelin calibre Portuguese chef will be joining the Sands Group soon. signature dish is the Japanese Yaeyama A5 Wagyu Beef Teppanyaki priced at a cool US$369 (MOP2,980). Crispy on the outside, melting and juicy on the inside, Chef Norihisa Maeda, chef de cuisine, says there is no shortage of diners ordering platefuls. Simmons believes a more diverse inbound market gives the opportunity to oer more cuisines. MGM COTAI's Aji features Chef Mitsuharu Tsumura, whose mouth-watering Nikkei (Peruvian- Japanese) dishes evoke those in his restaurant Maido in Lima, Peru, ranked #1 under Latin America's 50 best restaurants. Similarly, Golden Peacock's delectable Indian cuisine by Chef Justin Paul from Kerala gained its Michelin star after only eight months of operation, and brings chefs from Calcutta, Hydrabad, Harissa, Rajasthan and Lucknow together. "Usually buet restaurants don't get stars and we are halal-certied, A Nikkei dish of Sheng Yu ceviche Aji attracts diners with its dramatic ambience "The casinos "The casinos helped make Macau more famous, bringing in international chefs, better supplies, more competition and quality quality." DAVID WONG YUK SHAN, DAVID WONG YUK SHAN, EXECUTIVE ASSISTANT EXECUTIVE ASSISTANT MANAGER AND TRAINER F&B, MANAGER AND TRAINER F&B, INSTITUTE FOR TOURISM INSTITUTE FOR TOURISM STUDIES. STUDIES.