Summer Macau Stay-cation Part 1: Noodles, Congee and Pizza-Making

An hour of ferry ride in the choppy sea – thanks to the stormy weather – got us into Macau in a late Saturday morning for a weekend of staycation at the Grand Lisboa. And the hotel PR team was so kind to organize a weekend-full of “feastivities” to keep us entertained and well-fed.

Cooking demo plus lunch

I fondly remembered my dinner at the “new” Theo Mistral a few months ago with excellent casual Italian dishes – the type of food I don’t mind having more often – with the restaurant was first open (after a makeover) and their namesake chef Theo Randall was in town to oversee its opening. And I was happy to be back again, this time for lunch on a Saturday at the kind invitation of the hotel with Chef Theo making a return from UK and was there to show us a few tricks in a cooking demo before we got to sit down and eat.

Thai Cooking Class

Knowing I love cooking at home from time to time, my friend M asked me to tag along to a special cooking class event organized by the local Thai consulate, instructed by Chef Nooror Somany Steppe and her daughter Sandra Steppe from Blue Elephant Cooking School and Restaurant in Bangkok.

Fun at the Butchery Workshop

Recently I joined a few others for a Butchery Workshop hosted by Chef Tom Aikens at his restaurant, The Fat Pig by Tom Aikens, in Times Square. Given I have yet tried both of the restaurants he's currently overseeing (Fat Pig and also The Pawn in Wanchai), I am interested in trying his dishes, but I am even more interested in picking up some butchering skills from him, for this is not something I could easily get some hands-on experience with.