Restaurantes

Taberna Macau

André Magalhães is the main taberneiroor “host” of the Taberna da Rua das Flores in Lisbon, one of the most popular gastronomic projects in the city. For five years, he was head chef at the prestigious Clube de Jornalistas – Restaurante, in Lisbon. He is chief executive of the Taberna Fina at the Hotel Le Consulat and consultant at the Omali Lodge in São Tomé.

In partnership with his taberneiropartners, he has just opened three street food stalls in the Martim Moniz Oriental Market, of which TABERNA MACAU stands out, which this year is premiering at Peixe em Lisboa.

As a journalist, he writes about gastronomy and wines, collaborating with several national and foreign publications. He is a member of the FIJEV – International Federation of Wine and Spirits Journalists and Writers and is a judge in international wine and olive oil competitions.  In 2012, he won a “Taster Trophy” that recognises the best tasters from the Concours Mondial de Bruxelles. Gastronomy Personality of the Year 2015 by “Wine” magazine.

He holds a postgraduate degree in Gastronomic Sciences and teaches as part of the master’s programme in Gastronomic Sciences at the FCT/ISA.

A gatherer of wild products and shellfish, he is an advocate of sustainable products and rural life.  He is an active member of the Slow Food movement and the Confraria dos Enófilos e Gastrónomos(“Brotherhood of Gastronomes and Wine Connoisseurs”) of Trás-os-Montes and Alto Douro

 

TABERNA MACAU 

For some time, the Taberneiroshad wanted to make something to do with Macao food, so the invitation to open a food stall and Asian “street” in the Mercado Oriental, Martim Moniz’s new “Hawker Centre”, went down very well!

Thus, came the Taberna Macau, a tavern with Macanese “petiscos” that bears the spirit of the local “tasca” in Rua das Flores.

Macao, at the time of the discoveries, was the first place in the world where there was really a cosmopolitan fusion of food, which was motivated and instigated by the Portuguese, who installed a government structure that involved the arrival of public officials from other Portuguese colonies, such as Mozambique, Goa or Timor, in addition to all trade exchanges with the Malays, Filipinos and other peoples of the Far East.

Macanese cuisine, having a Portuguese basis originally, and a strong Cantonese influence, received other spices and cooking techniques from its incredibly diverse environment, since Macao has always been a focal point of everything that the Portuguese were doing in that part of the world. Today it is estimated that more than 85% of Macao’s population is made up of expatriates, less than one percent of the population speak Macanese Patois, and traditional dishes are being eclipsed by the junk food that degrades local cuisines globally. It is therefore crucial to keep this cuisine alive: it’s extraordinary and so familiar at the same time.

 

MENU

Chips de Algas com Pó de Balichão

3.00 € (snack)

*

Chee Cheong Fan

5.00 €

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Bolinhas de Choco

5.00 €

*

Massa de Fitas com Ovas de Caranguejo

5.00 €

*

BAO MACAU (tudo em maiúsculas na comunicação)

8.00 €

*

Camarão à Riquexó

8.00 €

*

Amêijoas da Taipa

8.00 €

*

Sopa de Lacassá

8.00 €

*

Caril de Peixe do Mercado Vermelho

10.00 €

*

Vieirinhas à Cantonesa

10.00 €

Sobremesas

Coalhada de Gengibre

4.00 €

*

Arroz Doce com Algas

4.00 €

*

Tapioca com Algas

4.00 €

*

Batatada

4.00 €