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Hong Kong, Macao

Macanese fusion food risks extinction

UNESCO gastronomic capital Macau's classic cuisine is fading

A modern re-interpretation of Macanese Tamarind Pork at the IFT Training Restaurant (Photo by David Wong)

MACAU -- When Danilo Tadeu Madeira, a 20-something office worker in the marketing department of a Macau theme park, began taking orders on his Facebook page for his home catering business, he was not just trying to earn a bit of pocket money. He was trying to boost the identity of his own ethnicity.

"We used to have pride, to know who we were when we told people that we were Macanese," Madeira says, referring to the mixed-race descendants of Macau's former Portuguese rulers and the majority Chinese population -- though some may be mixed with other Asian groups. "But now the ones who could cook our food well are getting old, so I wanted to introduce this taste again to younger people."

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