Brothers showcase turmeric and its golden status in Macanese cuisine
Casa Maquista chefs highlight turmeric's role in Macau's culinary identity
Casa Maquista chefs highlight turmeric's role in Macau's culinary identity
Back in the 1500s, when the Portuguese were sailing to and from Asia on their spice trade routes, turmeric was among the goods carried aboard their ships. This earthy, warm spice from the ginger family is instantly recognisable for its golden-orange hue and prized for its superfood properties.
Fast-forward to 2025, and brothers Pedro and Mauro Almeida are experiencing their home country's maritime history in their own way. Both came to Macau from Portugal and are discovering the aromatic power of turmeric through their work as executive chefs of Casa Maquista, a Macanese restaurant located in the city's Taipa Village.
Brothers Pedro (left) and Mauro Almeida are executive chefs at Casa Maquista, a restaurant located in Macau's Taipa Village that specialises in Macanese cuisine.
'If I have to pick a spice to represent Macau, it will be turmeric – it is found in a majority of Macanese recipes,' Mauro says.
Pedro moved to Macau first, in 2016, and his first taste of the local cuisine was at a friend's home. His initial impression was that of familiarity: 'I found it similar to some Portuguese dishes, although it seems like they replaced the main ingredient with something sourced locally. It happens in many Macanese dishes.'
He notes that the elements of Macanese cooking mirror the centuries-old sailing routes of Portuguese explorers and traders. 'In my opinion, Macanese cuisine reflects the journey of the Portuguese around the world. They picked ingredients from Brazil, ingredients from Africa, ingredients from India. And when they arrived in Macau, they finally put it all together and they created Macanese cuisine.'
Mauro, who arrived in Macau in 2018, says: 'The flavours are very similar to Portuguese cuisine, but they have the smell of Asian cuisine.'
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