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To coincide with the running of the Macau Festival 2011 in Sydney’s Darling Harbour on the weekend is the Macanese Food Week which will run at Kable’s Four Seasons Sydney until October 21.
The hotel’s multi-award winning restaurant will offer a special traditional Macanese menu for both lunch and dinner throughout Food Week, the menu featuring a selection of traditional dishes including the famous Macanese Egg Tarts and African chicken. Macanese food is best described as a combination of Portuguese, Chinese, Indian and African cuisine. Adding to the authenticity of the experience, two guest chefs from our sister property, Four Seasons Hotel Macau, Gary Wong and Alex Lim, who will be preparing the Macanese dishes throughout the week. Guests who make a reservation will go into the draw to win two nights’ accommodation in Macau with dinner for two. The Macau Festival, organised by the Macau Government Tourist Office Australia, proved a resounding success with more than 10,000 calling in over the two days to watch the free entertainment, try out the free activities, dine on Portuguese, Chinese, Goanese and Spanish delicacies and learn all about Macau. Macanese Food Week, Kable’s Restaurant, Four Seasons Sydney, October 14-21, phone (02) 92503306, fourseasons.com/sydney/dining Pictured are The team (left to right): Chrystal Lei (Macau Govt Tourist Office – in Macau), Sarah Vickery (Four Seasons Sydney), Alice Coelho (Macau Govt Tourist Office – Macau), Ben Zaubzer (Macau Govt Tourist Office – Australia), Alex Lim (chef Four Seasons Macau), Craig Hunt (Macau Govt Tourist Office Australia), Gary Wong (chef from Four Seasons Macau), Stuart Doust (exec chef Four Seasons Sydney), Nick Griffin (Macau Govt Tourist Office Australia), Helen Wong (general manager Macau Govt Tourist Office Australia) and Mike Smith (public relations manager Macau Govt Tourist Office Australia). |
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