Discover the perfect match for traditional Portuguese food: Portuguese wine

By Rebecca Lo, Translation by Amanda Mao and Takako Whilden
 Photography by Gary Mak

For most visitors, the highlight of a stay in Macau is sampling the wide variety of dishes the city’s seemingly endless number of restaurants has to offer. Indeed, while other cuisines are popular, Macau’s Portuguese gastronomic delights are among the best in the world. A bonus of its legacy of colonial settlement means that a selection of high quality Portuguese wines are available to complement all stages of a meal.

Restaurante Espaco Lisboa (8 Rua das Gaivotas, Coloane, +853 2888 2226) opened in 2003, taking over a two-storey colonial house in the sleepy village of Coloane. Manager Francisco Cruz and executive chef Carlos Almeida pride themselves on serving authentic Portuguese dishes prepared with fresh, high quality products the way they would be made in Portugal. “Our food is our culture,” says Almeida.

“We only cook with olive oil,” adds cruz. “We don’t use tenderisers. Our chefs pound the meat and then we marinade it with white wine and herbs. We only stock Portuguese wine.”


Baked fish Portuguese style at Restaurante Escada Escada


Curried prawns at Restaurante Escada Escada

Espaco’s wine list consists mainly of wines from the regions of alentejo in the south and Douro in the north. “alentejo wines are softer, more fruity,” explains cruz. “Douro wines stays longer on the palette and the region is also known for its port.” in addition to being enjoyed as a beverage, wine is used extensively in Portuguese cooking. “We use the same quality of wine in cooking as we do for drinking,” says Filipe Pereira Martins, food and beverage manager at club Lusitano across the water in nearby Hong Kong (23/F, 16 ice House Street, central, Hong Kong, +852 2523 5367). “it makes a big difference. Wine is used in everything from grills to stews to desserts. We use them a lot in our sauces.”

Founded in 1866, club Lusitano is a Portuguese and Macanese association with dining, event and recreational facilities for its 200 members and their guests to enjoy. Martins is responsible for creating the club’s menus, selecting its wine and organising wine dinners. “it‘s the spices that make Portuguese food unique,” says Martins. “Most of them are strong in flavour. We use paprika, parsley, oregano, coriander, white pepper, chilli, cloves and citrus fruits. We use Madeira wine for desserts and baking as well as some stews.” african chicken is a favourite at club Lusitano and Martins recommends a Sogrape Tinto 2001 from Douro to accompany it. “it’s fruity with strong tannins, to go with the spiciness of the chicken,” he says. Monkfish stew, another frequent choice, can be paired with Pera Manca 2003 from alentejo. “it’s firm on the palette and has a touch of oak, but it isn’t aged in oak,” says Martins.


African chicken with a side of green salad at Restaurante Espaco Lisboa


Macau sole with banana at Restaurante Espaco Lisboa

“Portuguese food uses very little cream and cheese,” says Yvonne Lam, manager of Restaurante Escada (8 Rua de Se, +853 2896 6900). “The ingredients are very natural: onion, garlic, white wine and tomatoes. it’s a healthy way of cooking and uses fresh ingredients. it isn’t complicated.”

Located in a heritage building next to the general post office, Escada opened in 2006 and has the distinction of being a high- end Portuguese restaurant with detailed, lovingly prepared dishes.

“Our specialty is curried crab and curried prawns,” says Lam. “The Portuguese were the first sea explorers, and they brought curries from South-East have to match food because it’s a mixture of ingredients”. To finish a meal, port or Madeira is often consumed with strong Portuguese coffee. Fortified wine has been produced for centuries, initially as a way of preserving its quality for the long voyage to Brazil and other Portuguese colonies. “no other country can produce a Madeira or port the way we can,” says Martins.

Budding wine enthusiasts can learn more at the Wine Museum (Basement, 431 Rua Luis Gonzaga Gomes, +853 431, 8798 4188). not only are there displays about the history of winemaking, but also numerous exhibits and a cellar with rare vintages, such as a bottle of Porto 1815. The admission fee includes a tasting from among six to eight vintages – surely designed to whet the palette for an authentic Portuguese meal.