CLOCKWISE FROM TOP: Smoking beats at Pacha; living large at The St.
Regis Macao; Casa do Porco Creto imports melt-in-your-mouth meats
from Portugal; roasted suckling pork at Casa do Porco Creto.CLOCKWISE FROM TOP: COURTESY OF PACHA; COURTESY OF THE ST.REGIS; COURTESY OF CASA DO PORCO CRETO (2)
TRAVELANDLEISUREASIA.COM / MAY 2017 13
11:00 p.m. | Dance ’til Dawn
Revelers and night owls head
over to Pacha at Studio City,
which brings in a stream of
international DJs to rock the
90-square-meter dance floor
for parties that last ’til
daybreak. pachamacau.com/
en; cover charge MOP200
including one drink, cocktails
for two MOP200.SATURDAY
8:30 a.m. | Peer at the Pier
For a window on local life,
take a walk along the Ponte
16 pier and watch the last
batch of fishermen arrive with
their catch of the day before
the thrashing hauls of
grouper, sole and pomfret are
carted off to the wet markets
for sale.10:00 a.m. | Get Sandy
Walk over to Nam Ping and
order the savory miracle that
is their omelet, ham and char
siu pork sandwich, which has
been on the menu for more
than half a century. And save
room for a Chinese donut,endearingly called sa wong in
Cantonese, which translates
to “sandy old man,” perhaps a
nod to the dusting of
powdered sugar. 54 R. de Cinco
de Outubro; 853/2892-2267;
breakfast for two MOP44.11:00 a.m. | See the Future
Head to A-Ma Temple, built in
1488, a UNESCO World Heritage
site also famous for its fortune
tellers, with experts in the artusing an ancient technique of
shaking a bamboo cylinder to
answer their patrons’
questions about job
opportunities or love. If you
are more interested in the past
than the future, there’s still
intrigue here aplenty. This is
the spot where the Portuguese
first set foot in Macau in the
1500s, and hearsay has it that
when these pioneers asked
where they were, the localsanswered with the Cantonese
name of the temple, “Ma Kok
Miu,” which is how the name
Macau stuck for the peninsula.
A-Ma Temple, Barra Square.12:30 p.m. | Meat Up
Owner of Casa do Porco Creto,
Vanda Rodrigues serves
family-style Portuguese
cuisine, and prides himself on
the quality of his farm-to-table
meat and produce. The
animals are raised in Galveias,
the Portuguese region of Alto
Alentejo known for
agriculture, farming and cork
production, and then served in
his restaurant in Macau: not
entirely slow food, but one can
taste the richness and flavors
of the pork, lamb and beef
thanks to the free-roaming
diet of luscious Portuguese
grass. The menu is large, but
start with the signature leitão
assado, or suckling pig. 310
Fong Son San Chun Block 5, R.
do Almirante Sérgio, Barra;
853/2896-6313; lunch for two
MOP600.3:00 p.m. | Get Fishy
Sardines are a staple of the
Portuguese diet, and this