High seated, the pedicab driver called on passengers unloading from a bus at the San Carlos City terminal in Negros Occidental, motioning them to come near him. Some just walked past but I approached and after telling the driver to take me to the pier, I was off in a jiffy.
The best lechon (roast pig) in the Philippines is found in Cebu. And the best one in Cebu is traditionally from Talisay City. Twelve kilometers south of Cebu City and facing the rising sun, it is where my roots are from. My hometown.
There are so many things in Macau that for the uninitiated, will be surprised by the variety this small territory has to offer. It’s not at all a sin city that is governed by the roll of a dice, the flash of cards, or the turn of the roulette at the casino. Macau is one interesting enclave that is a blend of the old and the new, the exotic and the familiar.
Little Turtle’s cantonese dishes wowed us when we tried it. But discovering other aspects of Macau cuisine was a pleasant discovery that have parallels with our own. These three restaurants showcase what Macau food is all about, with a bent on Portuguese and Macanese.
It was enough to make me close my eyes in ecstasy, savoring the succulent and tender meat of Norwegian salmon loin while I was trying to think of adjectives to describe that piece of heaven.
I will be eating lechon, with its crispy and succulent skin; artery clogging and crunchy ginabot as well as melt in your mouth humba. And not to be forgotten, overpriced pungko-pungko (roadside eatery of mostly deep fried fare), plastic gloved and eating in Larsian for barbecue, and just sumptuous siomai. Cebu, here I come!
You will better know a country and its people through their food and Macau is one destination that a gourmand should never miss. Like Filipino cuisine, it’s good fusion food, a beautiful marriage of the orient and the occident plus modern international dishes.