Traditional and Festive Cantonese Food

喜慶盆菜 Poon Choi

 Chinese New Year is a time for festive food. Poon Choi is a popular choice for big gatherings because it signifies a fruitful year ahead. Tian Chao in Macau with Michelin-starred chef is famous for its Cantonese cuisine, offers Poon Choi and other traditional dishes this year to celebrate the festive season.

雞粒鮑魚酥、荔蓉香酥鴨 Baked Tartlet with Whole Abalone and Diced Chicken, Crispy Duck Stuffed with Mashed Taro




Dishes with an auspicious meaning are an important part of Chinese New Year. Poon Choi – literally meaning food in a big bowl – is particularly significant for its long history and rich tastes. It can date back to the end of the Song Dynasty,when the country is plagued by war. When the army reached Hong Kong, they were welcomed by the villagers, who made them rice with pork, radish, freshly caught fish and prawns. As they could not find enough bowls and plates in time,they used wooden face washing bowls to hold the food. The prototype of Poon Choi thus formed. As time changes, Poon Choi has become more sumptuous.Fancy ingredients, such as abalone, fish maw, sea cucumber and dried scallops,are now added to it, further enhancing its flavours.

Tian Chao is a good place to have traditional Poon Choi. Master Chef Mak Hong has developed a deep understanding of traditional Cantonese cuisine over his 50 years of experience. Fresh radish, pork rind, tofu skin, roasted pork,mushrooms, prawns, fat choy, dried scallops, goose webs and dried oysters are layered on top of each other. The preparation work alone takes at least eight hours.It is a good dish to draw family members around a table to match the gathering theme of Chinese New Year. The restaurant also offers Baked Tartlet with Whole Abalone and Diced Chicken. South African canned abalones are braised before they are wrapped in buttery puff pastry. What a nice and crunchy treat!

迷你佛跳牆 Buddha’s Temptation

 一人專享 迷你佛跳牆



Buddha Jumps over the Wall is another well-known traditional dish. It uses exquisite ingredients and requires fine skills to make. Its popularity also lies in the myth that a monk in the Tang Dynasty decided to break the Buddhist culinary rules upon smelling the aromatic dish from a restaurant. He jumped over the wall that separated the temple he was in and the restaurant to savour the dish. From then on, people call it Buddha Jumps over the Wall.

The dish seamlessly combines the flavours of all ingredients. It is a symbol of harmony in Chinese culture. The blending of different flavours requires exceptional skills in heat control. Buddha Jumps over the Wall is usually served in large pots, but as families are becoming smaller nowadays, Chef Mak now makes Buddha’s Temptation of Tian Chao in one-person portion. Fish maw,abalone, shark fins, sea cucumber and other delicate ingredients are boiled together for five hours. The resulting soup is fragrant and rich in flavour. The chef’s rich experience is condensed in the small pot of soup.

懷舊明蝦沙拉、豬油渣炒菜心、流沙黃金鮮魷 Classic Shrimp Salad, Stir Fried Choy Sum with Crackling, Squid Stir-fried with Salted Egg Paste




In the olden days, in some of the more extravagant banquets,prawn salad in Chinese style would be served as appetiser. It was also a popular dish in Chinese New Year dinners. However, fewer restaurants offer it nowadays, Chef Mak has recreated the dish to bring back our childhood memories. Neatly cut fruits surround the prawns soaked in sauce. The prawns are crunchy and the dish in general is refreshing. Another disappearing traditional Cantonese dish served in the restaurant is Stir Fried Choy Sum with Crackling. The vegetables reduce the greasiness of the lard,while the lard enhances the colour of them. The two ingredients go together perfectly. Squid Stir-fried with Salted Egg Paste is also delicious. The cuttlefish is stir-fried with butter and covered in salty egg yolk. It is crispy on the outside and rich in flavours.

Sugar Coated Wok Fried Taro is an important dish for Chaozhou families as it signifies protection for children and grandchildren. Granulated sugar is melted into a syrup which then wraps the taro. As the sugar cools down, it becomes golden in colour. Therefore, some people take it as a symbol of wealth. Chef Mak said the sugar cooking stage is of particular importance in making the dish. The sugar has to be stirred constantly but gently.If it is done too roughly, the taro will break apart. If it is done too softly, the sugar will not wrap the taro. Thus only experienced chefs can handle the dish. It is sweet on the outside and puffy inside. It marks the perfect ending to a Chinese New Year meal.

潮州翻沙芋 Sugar Coated Wok Fried Taro

天潮 Tian Chao

地址 Address
Rua de Roma 110 R/C, Flat AK, Ed. Tong Nam Ah Garden, Macau

電話 Tel
+853 2875 1268

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