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Mich Turner simple cake decorating tips from Cake School

Mich Turner has been running the Little Venice Cake Company since 1999. Her stunning new book, Mich Turner’s Cake School, Expert tuition from the Master Cake Maker, has just been published. Its full of beautiful pictures of cakes, her favourite cake recipes and some very useful baking tips.


Get it for £20.50 from Amazon (free delivery over £25 or Amazon Prime),  £19.99 from Lakeland (you can collect in store or free delivery over £30) or  or for £22.50 from The Book People (free delivery over £25)

Mich Turner and her Rose Ombre Cake

Mich Turner and her Rose Ombre Cake

I went along to a cake decorating masterclass and she shared some top tips on getting cakes baked perfectly.

  • Always use room temperature eggs and butter
  • Make sure you cream the butter an sugar well, up to 15 minutes. (you can’t over cream)
  • Whisk the eggs well and add it to the cake batter gradually or it won’t be mixed well and the cake will be quite dense when baked
  • Use a metal spoon or rubber spatula to add in the flour, never a wooden spoon
  • Butter cream can keep for up to a month in the fridge

Mich says that you don’t need a lot of fancy equipment to make impressive looking cakes. She demonstrated how to put together this gorgeous Raspberry and Rose Ombre Cake that is in her new book.

Here is her demonstration in Step By Step pictures.

  • 2 six  inch vanilla sponges were baked as the base for this cake, using an 8 inch sponge recipe.
  • This just take a basic buttercream made with unrefined icing sugar (Silver Spoon).
  • She then adds her raspberry coulis and rose essence to naturally colour the cream.
  • 3 layers of butter cream roses are piped on to decorate the cake, starting with the darkest pink a the bottom and a slightly pink cream on the top. This was surprisingly easy to pipe and the effect is quite stunning. I had a a go at the piping and if I can do it, anyone can.
  • You can easily create something similar and vary the cake, colours and flavourings to your liking.
Mich Turner making the Rose Ombre Cake

She slices each sponge through the middle by rotating the cake, not the knife, to get an even layer.

 

Mich Turner Rose Ombre Cake

She then mixes up some plain buttercream with rose and raspberry coulis to create a pink tinged icing. This is spread liberally in between the 2 layers.

Mich Turner Rose Ombre Cake

More butter cream is spread between the layers

Mich Turner Rose Ombre Cake

A very generous layer of that butter cream is spread on the outside, working from bottom to top

Mich Turner Rose Ombre Cake

The first row of piped roses is added to the bottom of the cake in the darkest pink. She always works from dark to light.

Mich Turner Rose Ombre Cake

Mich uses the standard nozzle and a disposable piping bag which comes with her cupcake kits, see below.

Mich Turner Rose Ombre Cake

The butter cream is gradually lightened with the addition of more cream and the rose piping is continued for another 2 layers.

Mich Turner (24)

Mich Turner Cake School

To finish off, she pipes some paler roses on the top of the cake, covering the whole top surface.

The only equipment she used was some piping bags, a few star nozzles, her Perspex Board and her very versatile extra long palette knife and you find most of these in her Cupcake Starter Kit.

Her new book, Mich Turner’s Cake School,  has a big section on ingredients, equipment and baking tips. The next part has a lot of beautiful cake pictures and recipes for cakes like an Orange Chiffon cake. On the cover is a very low fat Strawberry Chiffon Cake and an Italian meringue icing. It looks stunning and is quite low calorie too.

You can get her book and her  Little Venice Cake Company cake making kits on Amazon. Get the new book for £20.50 from Amazon (free delivery over £25 or Amazon Prime),  £19.99 from Lakeland (you can collect in store or free delivery over £30) or  or for £22.50 from The Book People (free delivery over £25)

Whisky Tasting and the Hunting (Game) Menu at Park Towers

It’s the time of year for Game Hunting. Chef Pascale is a keen hunter and this time of year he likes to make the full use of the game that he hunts like venison.

Whisky Bar at The Hyde Bar Park Tower Hotel

The Whisky Bar

We had the pleasure of tasting some of the dishes he created on his ” Hunting Menu” at the Hyde Bar in the Park Towers Hotel in Knightsbridge. The Hyde Bar is a lounge bar that is off the lobby of the hotel.  The seating is quite private with tables separated by glass partitions. Every table has a plug point and WiFi, big plus points. On several evenings a week, there is a piano player who will gladly play your requests.

The Hyde Bar is also a Whisky Bar with over 130 premium brands on offer. They have a long and comprehensive Whisky menu with the most expensive at £250 a shot, the limited edition aged Dalmuir. In addition, they have a nice selection of cigars too but we didn’t have a chance to sample these.

The menu is not divided into the normal starters or mains. You can choose dishes in any order you fancy so we started with a Pheasant Paillard and Crispy Leg Confit with a Caesar salad. Lovely moist pheasant with a well dressed Caesar.

Pheasant Paillard and Crispy Leg Confit with a Caesar salad

Pheasant Paillard and Crispy Leg Confit with a Caesar salad

The Roasted Mallard Duck Breast with parsnips and green peppercorns was sublime. Done delightfully pink, the tender duck pieces and sweet parsnips made a tasty combination.

Roasted Mallard Duck Breast with parsnips and green peppercorns

Roasted Mallard Duck Breast with parsnips and green peppercorns

The bar manager Victor suggested that we pair 2 Dalmore Whiskies with our menu choices. They were the 12 year old and 15 year old .  If you find whisky neat is too strong, the flavour really opens up with just a dash of water. If you like it on the rocks, then use these special Whisky Stones
which act like ice but don’t melt to dilute your whisky.

Game menu and Dalmore Whisky Tasting

Game menu and Whisky Tasting

Game menu and Dalmore Whisky Tasting

Dalmore Whiskies

 

Game menu and Dalmore Whisky Tasting

Limited Edition Dalmore Whisky, Bottled 1990, Aged 21 Years. Bottle 76 of 777

Seeing as they didn’t have any Wild Geese that week, we ordered a couple of Venison dishes instead. Venison Parmentier followed. This had the most unctuous mash studded with chestnuts like hidden gems. The meat was rich and comforting, a real winner.

Venison Parmentier Game menu

Venison Parmentier

Venison Steak Hache Oeuf A Cheval was a not so little Venison Burger. A juicy meaty burger patty on a soft bun with a rich duck egg topping. Not for the faint hearted. This was a truly decadent burger, great ingredients and well executed. Although well seasoned, this dish was too gamey for me. If you do come I hear that the Venison meatballs are to die for.

Venison Steak Hache Oeuf A Cheval Game menu

Venison Steak Hache Oeuf A Cheval

We shared a light and tangy apple pie which had the lightest pastry and a filling with both cooked and fresh apple. It was not a chore to finish this pudding. Will definitely rate it as one of the best apple pies I have had in ages.

Tangy Apple Pie

So ladies, if you are planning a Christmas shopping trip to Knightsbridge, drop off your other halves here and order them a whisky tasting flight. They will thank you for it. It is also a great place to have a drink if you are in Knightsbridge as it has a lovely ambience and is not too crowded.

The Hyde Bar
The Park Tower Knightsbridge ·
101 Knightsbridge
London SW1X 7RN
London
0207 2358050

The Hyde Bar Park Tower Hotel

The Hyde Bar Park Tower Hotel

Hyde Bar at the Park Tower Knightsbridge on Urbanspoon

EatCookExplore was a guest of the Park Tower Hotel

Gift Guide idea: John Lewis hampers

When you think of Christmas gifts, a food hamper is one of those things that seems to be an easy gift option. There is always something that someone will like in a hamper.

John Lewis this year has introduced a whole variety of hampers. You can choose one of the ones they have preassembled or even make up on of your own by choosing what goes in it.
John Lewis Hampers
It’s quite easy to do. Firstly, you choose the box, a stocking or wicker basket to fill and pick your own items. Pick one for a children, ladies or mens. On the next page, you will see a selection of items (not all food) that you can fill your basket with. Besides food items, there are home accessories, toys, trinkets, notebooks, scented candles or booze.

I got sent a couple of these to review. The first one is the Deli Tray which had a bottle of Graham’s Late Bottled Vintage Port, some Cornish Charcuterie Chorizo, Sweet Basil Olives, The Fine Cheese Co. Rosemary Crackers, Piccalilli for Cheese and Fig Chutney for Cheese.

John Lewis Hampers (2)

The second one is a very Festive Treats Hamper which had a lot of goodies in it including a bottle of Chilean Cabernet Sauvignon, some shortbread biscuits, tea, Christmas chocolates, Maxwell & Franks Christmas pudding, Cranberry & White Chocolate Fudge and some tomato chutney.

John Lewis Hampers (4)

 

You can see all the hamper choices or personalise your own on their website.

12 Stunning Buche de Noel for Christmas

Valrhona Chocolates hosted this beautiful showcase for 12 top Patisserie Chefs to create a Buche de Noel or Chocolate Yule Log for this Christmas. The results were jaw droppingly beautiful and delicious too. All of these limited edition creations are available to purchase from the respective restaurants and hotels. If you want a stunning centrepiece for your Christmas lunch, better hurry and reserve one.

 

Valrhona Buche de Noel (6)
Valrhona Buche de Noel

Eric Rousseau – Patisserie Belle Epoque, Islington
Carrement PoireChoc 

A base of moist madeleine sponge, soaked in William Pear Syrup. Pears in caramel and Valrhona Dulcey Cream surrounded by a light Valrhona
Caramelia mousse. Topped with spheres of pear pearls.

Valrhona Buche de Noel (22)

Andrew Blas – Café Royal, Regent Street
La Bûche du Père Nöel
Hazelnut cream, light joconde sponge, mandarin and Valrhona Nyangbo mousse.
Valrhona Buche de Noel (3)

Lewis Wilson – The Ritz, Piccadilly
Putting on the Ritz
A moist coconut dacquoise sponge, mango cremeux, passion fruit and passoa jelly, Crunchy Valrhona Opalys and coconut mousse

Valrhona Buche de Noel (4)

Regis Negrier – The Delaunay, Covent Garden
Dobos
Layers of grand Marnier soaked sponge, Guanaja Mousse all finished with a velvet chocolate and a zingy marmalade

Valrhona Buche de Noel (5)

Cherish Finden – The Langham, Regent Street

Magic By Moonlight
Valrhona Caramelia mousse and a Valrhona Kalingo cream rolled inside a moist Kalingo sponge and crunchy praline.
The Langham Valrhona Buche de Noel
Joseph Wagenaar – The Andaz
Bahibe Banoffee
Valrhona Bahibe light Chocolate Mousse, Smoked pecan Praline, Crunchy Valrhona Kalingo Ganache with a moist flourless chocolate sponge.

Valrhona Buche de Noel (12)

Loic Carbonnet – The Four Seasons, Park Lane
Lemon Panettone
Creamy Lemon sponge, Light Valrhona Gianduja and pressed almond sable.

Valrhona Buche de Noel (13)

John Grantham – Restaurant 61, Mayfair
Grand Marnier & Jivara Chestnut
A sumptuous chestnut and Valrhona Jivara cream, slithers of praline, caramel chantilly with a hint of citrus.

Valrhona Buche de Noel (14)

Luke Frost – Coworth Park, Berkshire
Belvedere Forest
A British interpretation of the classic Black Forest gateau. Damson’s provide the acidity and the unusual flavour of Sarsaparilla provides the depth of
flavour normfdelaunally achieved by adding Kirsch. Valrhona’s Bahibe Milk Chocolate gives the perfect balance between the cocoa intensity required for the gateau and the sweet creaminess of milk chocolate so adored by the British palette. Also utilised is Dulcey Blonde Chocolate to enrich the vanilla cream.

Valrhona Buche de Noel (15)
Mourad Khiat – The Berkeley, Knightsbridge
Guanaja & Pear Ensemble
A moist peanut sponge, crunchy spiced biscuit and pear compote covered in a Valrhona Guanaja mousse.
Valrhona Buche de Noel (23)

Sarah Barber – ME London, The Strand
Black Forest

Layers of Chocolate genoise sponge, Cherry Jam, a textured Valrhona Manjari layer and a Light Valrhona Opalys Mousse.

ME London Buche de Noel

 

Nicholas Patterson – The Shangi La, The Shard
Róu NènValrhona Ivoire Chocolate and coconut Mousse, Mango compote, sesame croustillant, Yuzu curd, Buddha’s hand madeleine

shangrila buche de noel

 

 

All of these are available to order from the respective venues or to eat in house.

 

The Bugatti Burger on the Burger Bus Stop at the London Motor Museum

London never ceases to surprise me. I have only recently discovered the London Motor Museum in Hayes.

This museum houses the largest collection of custom cars in Europe. It’s a result of the grand passion of Elo and his wife who have been customising and collecting cars for many years. Here is a quick run through of a fraction of what the museum has to offer, in case you don’t have the patience to read on. Warning, this post is a little bit on burgers and a lot on cool custom motors.

A video posted by May London (@londonmay) on

Elo, the founder is an entrepreneur, ex model and he also hosts the “Ultimate Wheels” show on the A + E Network. Here is a little welcome video for EatCookExplore readers.

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The Burger Bus Stop

London Motor Museum 005

We came to the London Motor Museum to check out this new addition, the Burger Bus.

Elo and his team converted this old Brighton and Hove bus in their Supercar Workshop into a retro diner with wheels. A kitchen has been added to bottom floor of the bus and upstairs is a quirky dining space and brightly coloured pop art on the walls and ceiling.

The Burger Bus Stop at the London Motor Museum

On the menu are burgers named after big car brands like Cadillac, Bugatti and Roadrunner. Elo has American roots and it’s reflected in the menu on the bus. The burgers are made by his chefs from British Beef and they are adamant that they serve quality  food.

The Bugatti Burger at the London Motor Museum

The Bugatti Burger at the London Motor Museum

Chicken Burger

Chicken Burger

Here is the Bugatti Burger in all its glory, some hand cut fries and a killer malt Milkshake. Good succulent meat patty, soft bun, great sides. Loved the onion rings and fries. Also on the menu is a very tasty Chicken burger which is enormous. They have a kids menu too and the bus is already really popular for Birthday Parties.

This addition gives you another great reason to bring the family for a visit to the museum, besides seeing the awesome cars of course.

About the London Motor Museum

We had the great pleasure of being shown around their Supercar Workshop and the museum by Elo. There is a great story behind every vehicle and even if you are not a car buff, you would be mesmerised. If you do visit, make sure you take the owner’s tour for the full experience. If not, download their supercool new app which will give you information on every vehicle as you walk past it.

The musuem is over 15,000 sq ft and has over 200 vehicles, many that have been used in movies and music videos. You can see what they are working on in their workshop at the back of the museum and on the day we were there, we spotted a Bentley that was about to given the Elo treatment. It’s really inspiring to see Elo and his team being so passionate about what they do and being so proud of their product.

Besides the museum, they the customisations in the SuperCar Workshop.

London Motor Museum 025

My favourite rooms are the Bat Cave, Super Cars and Muscle Cars. You can order one of these Bat Mobiles too for the price of a small London flat. There is one floating around the Middle East somewhere.

Here are some of the cars and their stories.

This is the latest one:  The Scream for Halloween. actually a customised London Cab where they took off the taxi body, fitted it to a Chevrolet Blazer chassis and added a 5.7l Chevrolet V8 engine and Monster tyres with added spooky features like flashing red lights. I took these pictures a couple of days before the grand unveiling.

 

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London Motor Museum 029

This 1989 road worthy Bat Mobile and the 1969 Bat Mobile.

 

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London Motor Museum 082

Here is the fastest speed boat on the water.

London Motor Museum

This is Snoop Dog’s last minute customised car for a show in Germany. Note his signature and the white leather interior. He still uses this car every time he comes to London.
Snoop De Ville at London Motor Museum London Motor Museum 154 London Motor Museum 155

This is the 1937 Lincoln Zephyr, one of the most expensive cars in the world.

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1936 Ford Roaster, built from scratch.

London Motor Museum

 

This is their own design, a super slick car and what gorgeous lines.
London Motor Museum 129

The 60′s room is striking with the juke box blasting tunes of that decade and the array of motors that you would have seen on Grease (at least that is my term of reference.)

London Motor Museum 135

London Motor Museum

Then there is a lovely old Morris Minor that belonged to an old lady, found in a barn. They bought it and homed it in the Museum untouched. So it’s still there will the dust, the mud splattered wheels and housed in it’s own replica barn.

This is a VW Camper Van turned into a private jet inspired executive car with a coffee machine, a bar and all mod cons.

London Motor Museum
London Motor Museum 093

This Ferrari Pick Up truck really rubbed a lot of people up the wrong way. Sacriligeous they cried. Every Mid Western millionaire cowboy needs one of these.

Ferrari Pick Up truck at the London Motor Museum

Ferrari Pick Up truck

Of course there is the 1981 De Lorean from Back to the Future. (Note you can’t normally touch or get into these cars!)

London Motor Museum 078

London Motor Museum

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London Motor Museum 144

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London Motor Museum 070

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Then there are the cars used by Beyonce and other music acts in their music videos, complete with the bling bling cyrstal encrusted wheels.

They don’t just have cars. This is a bike with a customised body made by an artisan who makes Medieval Armour.

London Motor Museum 132

Here is one for the kids, Professor Z from Disney Pixar’s Cars 2.

Snoop de Ville at London Motor Museum

We had such a grand time at the London Motor Museum and being fed some serious burgers, we got dropped home in this Maybach. It’s a must visit if you are a motor head or even remotely interested in cars. A unique day out for sure.

 

A lift home from the @londonmotormuseumofficial in a Maybach #london #cars #lux

A photo posted by May London (@londonmay) on


London Motor Museum, the Burger Bus Stop or the new app, please visit www.londonmotormuseum.co.uk

3 Nestles Avenue
Hayes, Middlesex
UB3 4SB

(5 minutes walk from the tube)

EatCookExplore was a guest of the London Motor Museum

Baking Brioche at Le Pain Quotidien

Love the baked goods at Le Pain Quotidien? Great news as the have just started offering baking classes. I went along to try out one of these classes.

I do like to bake but I don’t do it that often. I can do a lot of the basic techniques like rubbing in but have not mastered any of the more complicated techniques. As I like to tweak recipes instead of following t hem to the letter, this obviously is not a good idea when it comes to baking as you are highly likely to end up with a disaster.

The class I signed up to do was a Brioche and Spelt Scone class. Didier was our very patient instructor for the evening.

Baking Lesson Le Pain Quotidien

Didier, our Baking Instructor

In front of us was a bowl and some ingredients to make our first item, the brioche. Brioche usually takes a long time to make as it involves a long rising time but this was a quick recipe, which intriqued me. We followed Didier’s instructions in his French accented voice and tried to follow his example.

Baking Lesson Le Pain Quotidien (6)

After making a real mess with flour and dough all over the place, we prepared our dough to be left to rise while we stopped to have a drink and some tartines.

Onwards to the next recipe, a Spelt and Quinoa scone, a clever way to use an on trend ingredient. Surprisingly, the quinoa was used dry and mixed into the wet dough. This was much easier as it was like making rock cakes and shaped by hand. No rolling out and cutting required. After a quick egg wash, our batches were whisked away to the baked.

Meanwhile the brioche dough was ready for some shaping. We tried to follow Didier’s example but our fingers were not as deft as his. My pathetic attempt at making a little brioche loaf left was quite pitiful. After baking, the definition we tried to create were lost as we didn’t leave it quite enough time to rise, due to the colder weather.

We got to taste the hot scones and brioche as it came out the oven. They didn’t look that good but it tasted great regardless.

Baking Lesson Le Pain Quotidien

The Finished Brioche

 

Baking Lesson Le Pain Quotidien

My spelt and quinoa scones

The class was fun and fast moving. There was a lot of achieve in the 2 hours that we were there but I took away a couple of recipes that I would definitely use again.

You can find out when the next classes are on their website.

Le Pain Quotidien Borough
15 Winchester Walk
London SE1 9AG

 

Baking Lesson Le Pain Quotidien (35)

EatCookExplore was a guest of Le Pain Quotidien

An Autumnal cake from Cakes By Robin

Cakes By Robin (2)

It’s such a treat to get sent a beautifully decorated cake like this one above. It’s from Cake by Robin who makes these amazing concoctions down in South West London. She is the cake designer behind all of the “send-off” cakes to the losers of each episode of the Great British Bake-Off on the Extra Slice programme.

This one had an autumnal theme, decorated with toadstools, acorns and autumn leaves. The sugarwork is stunning. Too pretty to eat.

The little 3 year old boy loved the toadstools and insisted on having all of them for himself.

The beautiful icing was wrapped around a moist chocolate cake. I have seen some of the other designs she sent to other bloggers and they are equally as stunning.

You can order special occasion or bvespoke birthday cakes from Robin via her website: http://www.cakesbyrobin.co.uk/

 

Cakes By Robin
Cakes By Robin (7)

Exploring Macau’s Fusion Cuisine at A Wong

Londoners, here’s a chance to Taste Macau. We get to experience this unique centuries old fusion cuisine at  A Wong where Macanese Foopd Ambassador Florita Alves has collaboration with Andrew Wong to create an 8 course tasting menu.

Florita Alves and Andrew Wong at A Wong

Florita Alves and Andrew Wong

The Macau Tourism Board held a lunch to preview this menu recently.  At A Wong, the main dining room is packed and oddly,  I catch a few odd snatches of Cantonese conversations. It appears that among the guests at this lunch to launch the Macanese menu are some transplanted Macanese and representatives of the Macau community. For a moment there, I thought I was back in Hong Kong.

When I lived in Hong Kong, I used to visit Macau just to play golf. I don’t remember ever having a typical Macanese meal when I visited Macau. This would be a new experience for me.

About Macanese cuisine

Macanese food a true fusion cuisine, a result of the Portuguese explorers making strategic trading ports en route from Europe in Goa, Melaka and Macau during the spice trade. Macau was a Portuguese colony for several centuries and was one of the last remaining ones until their handover back to China on 20 December 1999.  The first Macanese woman was a Malaysian woman from Melaka. The influences can be seen in some of these dishes on the lunch menu. There is still a strong Portuguese slant to some of the dishes and the liberal use of olive oil for cooking.

Macau does not have a large population but their community keeps their old cultures and traditions alive with many festivals. A lot of the locals left prior to the handover back to China but like Hong Kong, many have returned. Macanese cooking is kept alive by grandmas and mothers cooking with their daughters for these events. Recipes are still passed down by word of mouth through the generations.

The 8 course tasting menu was designed to showcase dishes which epitomise Macau and is served tapas style. The highlight of the lunch menu at A Wong was the African Chicken dish, a richly flavoured succulent chicken. It is usually marinaded in the spicy sauce for over 24 hours before being cooked.

The Bacalha married a Potruguese ingredient with Chinese Dim Sum techniques, resulting in a very tasty dumpling. Gambas a Macau, smothered in garlic was an easy winner.

Loved the pudding of the Pasteis des nata wiht flaky pastry and the coffee jelly with coconut pudding was a great combination.

Blinhos des bacalhau and Chillicote

Blinhos des bacalhau

Gambas a Macau

Gambas a Macau, grilled prawns with garlic and spices glazed with white wine

Shanghai dumpling wuth Glazed Dried Pork

Shanghai dumpling wuth Glazed Dried Pork

Grilled Portuguese Sausage with Beef Mince Minchi

Grilled Portuguese Sausage with Beef Mince Minci

African Chicken

African Chicken

Pasteis des nata egg custard tart with a Bebinca inspired coconut pudding with coffee jelly and Kahlua

Pasteis des nata egg custard tart with a Bebinca inspired coconut pudding with coffee jelly and Kahlua

Malaysian Influences in Macanese cuisine

On chatting to Florita, I found out that there is a lot Malaysian influence Macau cuisine. Of all the dishes on the menu, the one that most Macanese would identify with and is most representative of the Macanese cuisine is the Minchi, a minced beef dish. Every family has their own recipe for this but Florita gave me her recipe which I will reproduce on this blog soon.  This is normally served with rice as a typical home cooking dish but here it was served with some cubed fried potatoes. There is a very similar dish in Malay cuisine too.

Another example of Malaysian influence is the use of an ingredient called Balichao which used to made with tiny silver shrimps, a flavouring in many of their dishes. Florita sometimes enhances this with a splash of Portugese brandy. Balichao is not unlike the Malaysian Belacan (fermented shrump paste). The Macau version is less pungent. A balichao sauce is served alongside a Portugese meat stew called Tachuchauchau, not dissimilar to our Nyonya Tau Eu Bak (stewed pork belly) and sambal belacan.

There is a soupy noodle dish called Lakasa with shrimps and vermicelli which they have during Christmas. We have Laksa a spicy noodle soup. Their famous African Chicken is usually served with a sambal sauce which is very similar to our Malaysian condiment.

Am fascinated by this cuisine as the melding of the many different food influences has created a food culture that has evolved through the centuries. This has reminded me to investigate our own Malaysian Portuguese fusion cuisine (Kristang)  in Melaka on my next trip there.

If you like to explore different cuisines, don’t miss this  Macanese Food event. The 8 course Macanese tasting menu will be available from the 17th – 29th November at A Wong. 

A Wong

70 Wilton Rd,
Victoria,
London SW1V 1DE
020 7828 8931

A. Wong on Urbanspoon

For more information on Macau visit: www.macautourism.gov.mo

EatCookExplore was a guest of the Macau Government Tourist Office.