Homemade Tagliatelle with Morel Sage Champagne Sauce

Bought a bottle of Taittinger from a popular Deli only to find out it’s corked – buying booze from anywhere other than tried and trusted dealers is a no-no in this country. While unpleasant to drink, it seems such a waste to go down the drain. So onto the dinner table it goes. More aromatic…

Il Teatro 帝雅廷

Il Teatro is one of our two favourite Italian restaurants in Macau, the American style one. I’ve always enjoyed all kinds of restaurants, and this is one of the fancier ones, with a pleasing ambiance and a view of Wynn’s famous music fountain. The presentation is always fun, despite the fancy names the food is…

Game Bird Rotisserie with Asian Marinade 旋轉烤雞

Rotisserie is my favourite way of having poultry. The juice of the bird gets distributed evenly throughout cooking and results in the moistest, most delicate meat and crispy skin. I found these little game birds in the supermarket and decided to give it a try. My grill is a little too strong and burned the…

Homemade Pasta 自制意粉

Pasta is another thing I cannot go back to store-bought after making myself. Seems to me now it is unforgivable for restaurants to serve dried pasta – it is so easy to make fresh! Homemade Pasta Ingredients (serves 2): 250g All-purpose Flour 2 Eggs Cold or Chilled Water Process: Mix eggs and flour, mix in…