Students' housing needs must not be met at the expense of long-haul tourism
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South China Morning Post
a day ago
- South China Morning Post
How spice made its way from Portuguese sailors to Macau's kitchens
Spices fill the air in Macau's bustling markets, hinting at a legacy that transcends mere flavour. For centuries, traders ferried turmeric, cloves, cassia and cardamom to and through the city's harbours, their precious cargo shaping not only cuisines but also the health of the community. When Portuguese ships first sailed into Macau laden with exotic spices, they brought remedies as well as new tastes. Cinnamon warmed the body, ginger soothed nausea and dried mandarin peel aided digestion. Macau became a crossroads where traditional Chinese medicine (TCM) met global trade, a legacy alive in the city's herbal tea shops and kitchens today. Step into teahouses like Herbal Treasures, and you'll find soups and teas that do more than fill the stomach – restoring balance, boosting immunity and supporting digestion. Local apothecaries, such as Chong Kio, built their reputations blending these spices into healing remedies and nourishing soups. Ines Lam, CEO of Chong Kio Farmacia Chinesa, lists cinnamon, ginger and dried mandarin peel as some of the top ingredients found in traditional Macanese kitchens. Cinnamon sticks are commonly found in Macanese kitchens. Photo: Shutterstock 'In TCM, cinnamon is considered warm and helps replenish energy, improve circulation, dispel cold and ease abdominal discomfort,' says Lam. 'Portuguese sailors valued cinnamon for maintaining blood flow during long sea voyages. Today, it remains widely used in Macanese cooking and desserts, including the well-known Portuguese egg tart.' Ginger's use spans cultures and centuries. Traditional Chinese practitioners prescribe it for colds and digestive issues, while Portuguese sailors once chewed it to combat seasickness. Today you'll find ginger everywhere in Macau, from hearty soups to zesty juice shots. Dried mandarin peel, or chen pi, is perhaps the purest symbol of Macau's fusion of traditions. Aged for years, it develops flavonoids that soothe coughs and reduce inflammation. Lam explains its dual heritage: 'Common in TCM soups and teas, chen pi helps regulate qi. Portuguese herbal remedies also recognised its digestive qualities.' Dried tangerine peels, also known as chen pi. Photo: Shutterstock Wellness trends have only increased the demand for these spices with a 'shift towards natural and plant-based remedies,' she notes. 'The pandemic in particular drove interest in immunity-supporting ingredients such as ginger, garlic and turmeric.' Having said that, heavier spices such as cloves and star anise – once common in traditional Macanese stews – have lost their allure in daily cooking but continue to play a role in seasonal dishes and wellness broths.
South China Morning Post
2 days ago
- South China Morning Post
In pictures: the cruise liners sailing into Hong Kong in the 1970s and 80s
Long before the Kai Tak Cruise Terminal – long before airliners started landing at Kai Tak Airport, even – leisure passengers would arrive in Hong Kong by ship in their thousands. After arriving in the city, some would continue by train to Guangdong province, and explore deeper into mainland China. Here, we present some South China Morning Post photographs from the decks of those giant cruise liners – and some from the shore. Ocean Terminal in Tsim Sha Tsui, in 1970. Photo: SCMP Archives Luxury cruiser the Canberra sails into Victoria Harbour, in 1972. Photo: SCMP Archives Passengers from the American cruise ship Kungsholm wait for transport at Ocean Terminal, in 1976. Photo: SCMP Archives
South China Morning Post
3 days ago
- South China Morning Post
How The Peninsula Hong Kong is trying to stay competitive against Shenzhen rivals
The Peninsula Hong Kong is focusing on luxury retail, fine dining and high-end services to attract both local and international guests amid a surge in new hotel openings in the city and competing lodging options in neighbouring Shenzhen. The Peninsula saw its occupancy rise by double digits year on year, even as its average room price per night fell 27 per cent, according to operator Hongkong and Shanghai Hotels' (HSH) half-year earnings report. However, the hotel was seeing 'a lot of competition rising in Shenzhen', said Benjamin Vuchot, the group's new CEO, noting that it was often easier and more economical for travellers from mainland China to book a room in Shenzhen and make a day trip to Hong Kong. Developers Wharf Holdings and CK Asset Holdings, both of which have interests in the hotel sector, echoed the sentiment, saying recently that the local operating environment remained challenging. Cautious spending continued to suppress room rates, despite an increase in visitor arrivals and overnight stays in the first half of this year. HSH CEO and executive director Benjamin Vuchot. Photo: Jonathan Wong Visitors to the city increased 11.7 per cent in the first six months compared to the same period last year, reaching 23.64 million – 75 per cent of whom were from the mainland, according to the Hong Kong Tourism Board. Overnight visitors rose 7 per cent to 11.28 million. Amid the difficult environment, Vuchot said that the Peninsula's premium catering and retail offerings had become especially crucial.
