first_imgTwo award-winning Australian chefs from different kitchen paths have been invited to Macao to learn more about what is considered one of the world’s earliest forms of fusion cuisine.As part of the 2018 Macao Year of Gastronomy celebrations, King Tong Lau, of House of Tong fame, and promising young chef Julian Cincotta, were invited by the Macao Government Tourism Office to take part in a series of cooking demonstrations.While visiting the Institute for Tourism Studies in Macao, the pair cooked up a storm, preparing two traditional Macanese dishes – Minchi (minced meat topped with fried egg) and popular dessert Serradura (sawdust pudding) – under the watchful eye of local chefs.The pair own Sydney restaurants of contrasting styles and menus, and were invited to find out more about Macao’s traditional fare after the Asian city was designated by UNESCO as a Creative City of Gastronomy.Macanese cuisine is Portuguese inspired but boasts spices and ingredients collected by the Portuguese seafarers on their voyages between Europe and Asia.Lau’s knowledge of Cantonese cuisine is unsurpassed, his work rewarded with The Sydney Morning Herald’s “Good Food Guide” Chef’s Hat Award 11 times.Julian Cincotta is well known in the Sydney restaurant scene having worked under chef Neil Perry at Rockpool. He was also responsible for the Macanese pop-up truck restaurant, Taste of Macao, in Sydney throughout April.In 2015 Julian won the prestigious Josephine Pignolet Young Chef of the Year award in the Sydney Morning Herald Good Food Guide 2015. Today, he is a co-owner of trendy Sydney restaurants, including The Thievery in Glebe and Butter in Surry Hills.PICTURED: Julian Cincotta (left) and King Tong Lau (right)last_img