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Exploring MACAO through food

Just 40 miles from Hong Kong, Macao has a unique Portuguese-Chinese culture. The Portuguese arrived here in the 16th century and their influence can still be seen throughout the destination, in everything from the architecture to the food. As well as delicious Chinese and Portuguese options, the local Macanese cuisine — reputedly the world’s first fusion cuisine — combines influences from China, Portugal, India, Africa and Southeast Asia. With 2018 designated as the Macao Year of Gastronomy, there’s never been a better time to visit — and dine

MINCHI

Cafe SAB 8, The Historic Centre of Macao

This UNESCO-listed area contains Taoist temples, baroque churches, the iconic Ruins of St Paul’s and elegant squares. Cafe SAB 8 o.ers Macanese cuisine with a modern twist including minchi: traditionally made with minced beef or pork, with a fried egg on top.

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About National Geographic Traveller (UK)

This month, we ditch the jeep to discover Africa from a different perspective. Whether on foot, by boat or hot air balloon, we’re showcasing the continent’s wild side on an active safari across Kenya, Tanzania, Botswana and more. We go north of Hadrian’s Wall in Northumberland; discover Japan’s Tohoku region; and spend a long weekend in Vilnius. Other highlights this issue include Lima, Fife, Budapest, San Francisco and Turin, while our photo story unearths the tradition of gold panning in Costa Rica.