A media tasting event was held at the FADO Portuguese Restaurant at Hotel Royal yesterday, highlighting flavours from Porto and Goa.
The four hands event saw a first-time collaboration between FADO Executive Chef Luís Américo and Michelin Bib Gourmand Chef Justin Paul, who also leads and owns Indian restaurant Justindia Macau. A selection of Portuguese wines by Vinomac were also featured at the event.
The wine-pairing menu featured flavourful highlights from both chefs, ranging from Chef Justin’s chicken dish “Kandari Murgh Tikka” to Chef Luís’s Carne de Porco à Alentejana (“Pork Alentejo Style”).
Speaking with the Post prior to the start of the tasting event, Chef Luís highlighted the significance of the exchange of flavours, highlighting the trade of spices along with history and cultural exchanges.
“So, this has historical meaning, but also it’s interesting because of the food”, noting that the food representing Goa, which is a former Portuguese colony, at the event carries a bit of Portuguese influence while the dishes he presented also have some influence from elsewhere in India due to the spices, creating “a kind of bridge”. Beyond the food, the chef also hopes that this could lead to an enjoyable dinner that might trigger conversations and engagement with both chefs, which could also enable them to “talk about our vision about this moment of gastronomy”.
Hotel Royal Managing Director Jocelyn Wong (from right to left), FADO Executive Chef Luís Américo, Michelin Bib Gourmand Chef Justin Paul and Hotel Royal General Manager Gary Mak propose a toast during the media tasting event at the hotel yesterday. – Photo: Rui Pastorin
