A Head to the Macau Tower and watch as the sky in Macau lights up in a kaleidoscope of colours

Text Lomos Lau

THE MACAU INTERNATIONAL FIRE- WORKS DISPLAY CONTEST is a popular event held in September every year. Celebrat- ing its 22nd anniversary, and coinciding with the Mid-Autumn Festival and National Day this year, the contest has attracted 10 teams from countries such as China, England, Japan, Aus- tralia, Portugal and France, all keen on display- ing their best fireworks to win the coveted title.

The contest is held on five nights between 11 September and 1 October, with two teams delivering shows every night. Among the favourites is three-time champion, Tamaya Kitahara Fireworks, whose perfectly spherical firework shells have garnered rave reviews. Meanwhile, China and Italy will showcase their pyrotechnical expertise on the final day of the contest, also the former’s National Day.

The contest offers more than just visual effects, as all performances will be accompanied by a soundtrack, which will be aired live on Radio Macau’s Chinese language channel and via amplifiers dotting the city’s public area.

“The Macau International Fireworks Display Contest has been running for 21 years,” said João Manuel Costa Antunes, director of the Macau Government Tourism Office. “It is symbolic of the Macau spirits and it attracts droves of visitors every year.”

Macau residents can vote for their favourite team by SMS. Those who vote for the winning team stand a chance of scooping two tickets for the Reservoir Stand at the 57th Macau Grand Prix or other gifts.

THIS YEAR’S PARTICIPATING TEAMS

There are 10 teams altogether, includ- ing three-time champion Tamaya Kita- hara Fireworks, and Protecnica Morsa- ni S.R.L., an Italian fireworks veteran, which along with others is making their debut at the contest this year.

TAMAYA KITAHARA FIREWORKS CO., LTD. (JAPAN)

Leaving audiences awestruck with its unique ‘round shell’ fireworks, this Japanese team went on to snatch the title in 2004, 2005 and 2009, and its performance is much anticipated this year. www.tamaya-hanabi.com

PYRO 2000 LIMITED (UNITED KINGDOM)

Established in 1996, Pyro 2000 participated in many global fireworks display contests, such as the closing ceremony of the World Cup Cricket Final in 2007. They also bagged second prize at the Macau International Fireworks Display Contest 10 years ago. www.pyro2000.co.uk

SAS SODIP PYROTECHNIE (FRANCE)

Established in central France 60 years ago, this French fireworks company is known for the pairing of cutting-edge technology with classical music. It was the third runner-up in 2003.

WAN DAR FIREWORKS MFG. CO. LTD (TAIWAN)

Since debuting in 1989, Wan Dar has been a regular at the Macau International Fireworks Display Contest and was the second runner-up in 2008. http://blog.xuite.net/wandar028/028

FIRST-TIMERS

This year will see the Italian, Chinese and Korean teams debut at the contest. The 130-year-old Italian fireworks company Protecnica Morsani is among the longest-established. China’s Panda Fireworks Group Co. Ltd., although not as old, has staged fireworks displays at the 10th anniversary of the establishment of Macau, participated in the fireworks show at the 2008 Beijing Olympics, and won Sweden’s Stockholm International Pyromusical Competition in 2002. Last but not least, Woori Fireworks Inc. from Korea has also taken part in domestic and international competitions and displays, most notably the South Korea/Japan World Cup in 2002.

PERFECT THAT SHOT

The Macau International Fireworks Display Contest is, to many photography enthusiasts, an event when they put their best gear forward. And for this, they don’t mind reaching the venue three or four hours early, just to book the best spot. Apparently, the Chapel of Our Lady of Penha on Penha Hill, and the strip of Avenida Da Republica near Ponte de Sai Van are some of the sought-after spots. Now, you’ll need some skills to perfect that image.

1 A tripod is a must, and a heavier one too, to prevent your camera from falling due to the crowd and movement.

2 Slow shutter speed, small aperture and low ISO settings are the combination for fireworks photography. Slow shutter speed (3-8 seconds) allows for longer exposure to the light, so that every move can be captured. Small aperture (F11-16) helps fine-tune the image while a low ISO setting minimises noise.

3 It’s wise to find the right spot three to four hours ahead. You may want to take a wide angle photo and a portrait photo of the fireworks, from the Macau Tower, for instance, and compare the results.

WATER, WATER EVERYWHERE

City of Dreams reveals the world’s largest water-based show

THE WAIT IS FINALLY OVER for those who have been anxiously anticipating the the opening of what’s been described as the “world’s newest, most spectacular extravaganza” – The House of Dancing Water by Franco Dragone. Here are three reasons why it’s not to be missed.

THE MUST-SEE THEATRE

The sheer magnitude of this magnificent venue will get heads spinning when spectators enter this 270-degree theatre-in-the-round that seats 2,000 people. The theatre surrounds a 26-feet deep pool with a 160-feet diameter, and holds 3.7 gallons of water and features 258 automated fountains. For those who are trying to imagine the size, it’s probably easier just to book your tickets for the show.

THE MUST-SEE CASTS

The 77 international actors, who form a part of the production, have been cherry-picked from over 700 performers, following rigorous levels of auditions for two years. Those finally selected underwent solid training from Belgium to Macau. “I was never a swimmer and I feared heights,” said Faye Leung, a former principal dancer of Hong Kong Ballet who plays the role of the Princess. “But thanks to the seven-week training in Belgium, I learnt high diving and I’ve got myself a diving licence too.”

THE MUST-SEE PERFORMANCE

Be prepared for the jaw-dropping performance as artistes take a swift dive into the black waters, from a height of 20 metres. Guiding these performers to-and-fro, from inside the dark waters, are the 32 trained scuba divers.

THE TITLE SONG

The theme tune of this highly anticipated show, “Water of Love”, is performed by Cantopop diva Sammi Cheng. The video shoot at the Dancing Water Theater will be broadcast all across China as part of the promotional campaign.

AS THE STORY GOES…

The US$250-plus million production is about a beautiful princess who has been locked up by the Serpent Queen, and is waiting for her Prince Charming to come and rescue her; but that’s not all. There exist two separated halves of a powerful medallion, which when united by the rescuer and the princess, will yield great power. The show will open to the public on 17 September. Tickets available at www.thehouseofdancingwater.com.

AND THE REST

24 Sept – 8 Oct
TREASURES HUNTING AT PONTE 16

Stand a chance to own those signature costumes sported by icons like Michael Jackson, Princess Diana and Bruce Lee, at the “Legends” exhibition. An auction event is on the 9th.

www.ponte16.com.mo

Now – 19 Sept
CHINESE HANDICRAFT WORKSHOP AT LOU KAU MANSION

Do not miss the Chinese handicraft performance and workshop at this historical structure in Macau if you wish to learn to carve on egg shells or weave butterflies and roosters out of straw.

While you’re at it, make the best of the free guided tour.

Now – 10 Oct BRUCE LEE – THE DRAGON’S 70TH BIRTHDAY EXHIBITION

Feel the powerful presence of this kung fu king as you view the 1,000 memorabilia items displayed for his greatest fans.

www.bruceleeclub.com

23 Sept PUFFY LIVE IN HONG KONG

Enjoy the lethal mix of vibrant music and fashion styles as Puffy perform. For fans of this Japanese rock duo and J-Pop, this one-day-only gig is not to be missed.

www.hkticketing.com

9 – 17 Sept HIGH SCHOOL MUSICAL LIVE ON STAGE

You probably know the story plot backwards, but the live action on stage of this popular Disney musical is quite something else.

www.hkticketing.com

24-26 Sept NEW MOON

Watch as five dancers-choreographers from the Hong Kong Ballet and acclaimed Canadian choreographer Peter Quanz deliver stunning duet performances that pivot around the emotions and physicality of relationships.

www.urbtix.hk

Now – 14 Sept KOWLOON FROM 1881: A CENTURY OF CHANGE

Journey through Kowloon’s exciting transforma- tion from a cluster of small villages to a bustling metropolis, at the Kowloon from 1881 exhibition.

www.1881heritage.com

There’s no better event than the biannual Fashion Access to catch up with the latest trends and stock up on bags, leather goods, garments, footwear and accessories for your shop. It’s also where you can show off items from your own label and promote your forthcoming collection

www.aplf.com

HONG KONG FASHION STYLIST CRYSTIE LI CHATS TO US ABOUT HER FAVOURITE SHOPPING SPOTS.

What are the top three world cities that you would recommend for a shopping spree?

Antwerp has always been a stylish city since the ‘Antwerp Six’ entered the scene in the early ’80s. The chic boutiques near the Antwerp Fashion Museum are also worth visiting. On the other hand, Paris is home to a mix of high-end labels and reasonably priced fashion items. It’s best to go in late January and June as that’s when most products are marked down by 50%. But my favourite is Tokyo. The small, cute accessories and the unique Japanese design that can be had in Aoyama, Ebisu and Daikanyama give you all the reasons to shop till you drop.

What do you think about Hong Kong’s fashion scene?

The good thing about the fashion scene here is that you can find different brands from all over the world. People here now have a better grasp of fashion with the popularity of the internet, but it’s more important to build up a unique style that suits oneself which is why I like the works of Hong Kong designer Barney Cheng. He incorporates Chinese details such as the qipao, or embroidery, into his design and he has that knack of making it timeless.

Your styling tips for autumn/winter?

A clean-cut felt trench coat and a pair of platform heels will really make a statement.

OTHER EVENTS

16-18 Sept – INTERNATIONAL TOURISM AND WORLD HERITAGE TRAVEL EXPO

This expo in Macau has been an annual event since 2008 where travel agencies and buyers showcase their tourism resources and products or seek business opportunities. On top of the business exchange between exhibitors and visitors, other activities include the World Heritage Forum and Best Practice World Heritage Site Award.

6-10 HKTDC HONG KONG WATCH & CLOCK FAIR

Good timekeeping is a key to success, which is why a good watch is a worthy investment. Such is a statement acknowledged by many – and by an increasing number in mainland China. Whether you specialise in fancy or functional watches (or both), you won’t want to miss this opportunity to showcase your products to potential buyers. Also get inspiration from the extraordinary timepieces at the Pageant of Eternity section, and from opinions shared at the Hong Kong International Watch Forum. Turn to page 58 to find out more about Hong Kong’s watch and clock industry.

www.hktdc.com/fair/hkwatchfair-en

7-9 Sept RESTAURANT & BAR HONG KONG

Planning on a restaurant start-up or already a restaurateur? Get helpful tips on how best to operate in the hospitality industry at this fair, not least from the newly launched Exploring Food Science by Disciples Escoffier HK, Gourmet Japan and the Grand Barista Championship.While you’re at it, do not miss the Asian Seafood Expo at the same venue.

PROFILE

Hong Kong-born and Canada-raised, Chan was signed by Sony BMG after his friend sent a demo and tape of Chan’s performance at a singing contest in Canada, to the record label. Chan released his debut album First Experience in May 2007. He is regarded as a singer with potential that surpasses even that of colleagues that entered the local music industry before him.

IF YOU THINK 27-year-old Jason Chan is just another kid on the music block, it’s time for you to reconsider. It’s been just three years in Hong Kong’s music industry, and this cap-and-casual-clad teenage singer has already started working his way up the ladder. While some mistake his young appearance for naivety, you simply need to hear this young man speak to shatter that first impression. His youthfulness only adds more zing to his signature style. “I’m going to present the more mature side of me in my new album in September,” says Chan. “I don’t want to be branded as a Peter Pan.”

“I got to work with different producers for the forthcoming album. I like to collaborate with people with different styles and ideas, so that I can diversify my singing skills. I’ve composed a few songs for this new album. The initial idea I had for the song, was for it to be more about my life, but somehow it ended up being a ballad. It looks like people still think this genre suits me better.”

In spite of his recent successes in romantic numbers, this young singer sure knows to keep his feet firmly grounded. “There’s still plenty of room for improvement in my career – my singing skills and my voice are not up to the standard yet. To become an accomplished singer I’ll need to try songs with lyrics on various subjects and not just romance. The album is still work in progress and there will be changes to the original plan. I just hope the end product will meet people’s expectations,” he adds.

So what does this ambitious singer do in his free time? “I consider myself quite a bore. I don’t do anything eventful when I’m free; I enjoy watching a film or two at home on my own.

“I’m not fashion-savvy and I don’t shop much, especially when I’m busy with work. I’m spontaneous with my style. If I like a particular style you’ll see me wearing those kind of clothes every day, until I come up with something else. I like bland colours so anything black, white or grey suits me just right,” he adds candidly.

“I’m not a finicky eater. I frequent the same restaurants as it saves me the hassle to think about where to grab a bite. My friends are just the same – we don’t go out of our way to try new places. There are bound to be more opinions when eating out with a group of friends, so birthday dinners are the easiest as the birthday boy/girl decides.”

Chan relies on his spontaneity and simplicity not only when it comes to food and fashion, but in other cases too. “I’m not the kind who likes vintage houses or things like old Chinese mahogany furniture. I am indifferent to which city I live in, though I miss my carefree school days in Canada. The best thing about those days was that I could have a white winter in Canada and still enjoy summer junk-trips and the beach in Hong Kong. However, I have trouble sleeping in hotels as I don’t like beds that aren’t attached to a wall,” says Chan.

“I drive my uncle’s car when I need to work in remote places. I enjoy driving in Hong Kong more than driving overseas. It’s perhaps the narrow and packed roads of Hong Kong that make driving fun for me.

“My mood is very much affected by the weather. I tend to feel bubbly and energetic on a sunny day and deflated when it’s overcast. All I want to do on a gloomy day is to watch DVDs at home.”

At 27, Chan is a surprise package who’s serious about his work but carefree with other aspects of life. This gives him that characteristic affability and youthfulness that belies his age.

ONE FINE SUNDAY

Who says food and fashion can’t go hand-in-hand? For those with a wanderlust and high aesthetic quotient, here’s the perfect way to explore Hong Kong

GOURMET DELIGHT

Not many things beat a delicious Sunday brunch. Tagged at just HK$388, Top Deck’s seafood brunch includes delectable dishes such as Roast Chicken with Green Beans Salad with Black Truffle and Parmesan Cheese Shaving and Alaska King Crab Legs, all to be washed down with a free flow of French sparkling wine over a panoramic harbour view.

Top Deck +852 2552 3331

Photography Terry Wong; Stylist: Christie Simpson; Makeup and Hair: Evelyn Ho; Models: Valentina D, Andrea C at Model Management

Valentina:
Jacket at Max Mara Dress at Burberry Shoes at Gucci

Andrea: Jacket and shirt at Club Monaco Trousers at Seven for all Mankind Belt and boots at Gucci

Valentina: Dress at Juicy Couture Trousers at Gucci Shoes at Sportmax

Andrea: Cardigan, shirt, trousers at Harmont and Blaine Belt and boots at Gucci

Valentina: Dress at Juicy Couture Trousers at Gucci Shoes at Sportmax

Andrea: Cardigan, shirt, trousers at Harmont and Blaine Belt and boots at Gucci

Valentina: Blouse at Salvatore

Ferragamo Dress at Max and co

Shoes at Bally

Andrea: Polo-neck and belt at Gucci Trousers at Seven for all Mankind

LAST BUT NOT LEAST

If brunch alone isn’t enough to make it an eventful Sunday, head to The Backyard at Langham Place Hong Kong for cocktails made with the Shanghai White Vodka, the likes of Lemongrasstini and Sassy Sorbet Martini as you wind down to the relaxing lounge music.

The Backyard at Langham Place +852 3552 3250

BRUNCH
WITH A PUNCH

That beautiful compromise between breakfast and lunch seems well suited for Hong Kong and Macau.

Text Nicholas Walton

THERE’S NO EARLY RUSH; newspapers and dark sunglasses are par for the course; and all those non-breakfast items that you would usually be scolded for ordering ("prime rib with your fruit salad sir?") finally have their moment in the sun.

The sassy new Mira hotel in Hong Kong’s bustling Tsimshatsui district does brunch like a complete star. Two of its restaurants – Whisk and Yamm – get right into the swing of things, with free-flowing drinks and plenty of dishes to choose from.

Whisk’s Champagne brunch (HK$550pp) comes with a twist; the resident DJ will be spinning smooth tracks while you feast on the likes of caviar aubergine with Parmesan cheese, goose foie gras terrine, oysters in Champagne sabayon, a signature roast suckling pig with spiced red wine, and Australian chilled lamb leg with thyme jus. There are also pastas, salads and soups to choose from, a carvery, an outdoor BBQ station and a range of heavenly desserts to try, all washed down with free-flow Louis Roederer Champagne.

At Yamm, the brunch buffet (HK$288) has it all, from traditional items like waffles, pancakes and eggs, through to Alaskan crab legs, Japanese scollops, Brittany oysters and cheeses from around the world. You might prefer Singapore chicken skewers or Japanese teppanyaki but be sure to try the Bird’s Nest panna cotta, brandied peach short cake, or white truffle crème brûlée.

"Hong Kong diners are spoilt for choice when it comes to brunches, so we’ve tried to do something different at Yamm by increasing the variety of quality elements such as seasonal seafood, offset by nourishing, freshly squeezed juices," says executive chef Paul Then.

Another savvy brunch/lunch spot is Japanese restaurant-cum-cocktail bar Zuma, which offers a unique Baikingu brunch (HK$550pp) experience on Saturdays. With free-flowing drops from the Land of the Rising Sun, the izakaya-inspired selection features an open sushi counter; teriyaki duck salad, crab meat and chilled soba noodles, grilled sanma fish with pickled vegetables, and robata dishes 12 ways, matched with over 2,000 wines and a revolving list of boutique sakés.

"This is a great chance to serve seasonal izakaya (Japanese inn)-style food to a crowd of people who come specifically to enjoy the saké and the food in a more relaxed atmosphere," says executive chef Matt Abergel. "Saké is the obvious choice for us, since we’re not only a Japanese restaurant, but have one of the largest saké lists in the city."

If you like the way the Japanese do their mornings, you might want to try the Langham Place hotel. Located in the heart of "real Hong Kong", the Langham offers a stunning Sunday brunch (HK$278pp) in its Tokoro Robatayaki restaurant and bar.

Be sure to try the sushi and sashimi selection, complemented by the likes of cold bean curd with grated ginger; tomato salad with wafu yuzu (Japanese pomelo) dressing and bonito flakes; and a range of robata skewers. If you still have room for more, their mains include oven-baked Shichimiyaki quail, wasabi- marinated lamb rack, and breaded Kurobuta pork; and don’t forget the dessert sampler with its green tea-infused panna cotta.

If you like your brunch with views to die for, head to The Upper House in Pacific Place. On the 42nd floor, Café Grey Deluxe offers a range of innovative European dishes that put old eggs Benedict to shame.

"The Café Gray Deluxe brunch consists of a seasonal prix fixe and a full à la carte lunch menu," says executive chef Grey Kunz. "We place emphasis on local and organic products, and work proudly with the best food and beverage suppliers. In turn, this allows us to diversify and update menus frequently with specials such as the ten-grain hot cereal and the stewed raspberries in agave syrup."

Start off with chilled organic carrot potage with baby shrimp and caviar; or perhaps the organic tomatoes and basil; followed by baked barramundi with fried artichokes, lemon juice and fennel; a smoked salmon and herb omelette; or the black Angus shell steak au poivre. It won’t be the cheapest brunch you’ve ever had – with mains starting at HK$165 – but it just might be the best.

And if you’re looking to escape the tower blocks, what could be better than delving into Hong Kong Island’s sleepy southern side. Rocksalt at Stanley offers a decidedly contemporary take on brunch; breakfast goes all day (big breakfast for HK$128 onwards) with the likes of tropical fruit salad with yoghurt, big breakfasts with mushrooms and sausages, and Turkish toast with fresh ricotta, strawberries and cinnamon; or if you’re really hungry, opt for the scrumptious paperbark-roasted salmon fillet with baby mushrooms, ginger and bok choy or the rock salt-baked cod fillet, both innovative and delicious dishes.

Over in Macau, the Grand Hyatt in the City of Dreams also knows how to satisfy on weekend mornings. mezza9′s Sunday brunch (MOP486 inclusive of wine) features authentic Asian and international dishes, including dim sum steam baskets and a hot grill for minute steaks and seared seafood. Be sure to try mezza9′s selection of deli meats and cheese, followed by Danishes and breads fresh from the hotel’s patisserie.

"The Sunday lunch buffet offers the same concept as the à la carte menu, but we serve the dishes in buffet style,” says mezza9 Macau chef de cuisine Satoru Takeuchi. “Guests may choose to dine indoors or on the outdoor terrace, which is an ideal venue for family gathering on a warm Sunday morning.”

Perfectly suited for those looking to brunch a little earlier (or perhaps later) the 24-hour Noite e Dia Café at the Lisboa has Macau’s largest selection of dim sum, barbequed dishes and Portuguese and Macanese specialities, with a menu featuring over 200 items. The open- kitchen concept means you can watch the culinary team create each meal, while the wine list is one of the city’s most extensive.

The Mira

118 Nathan Road, Tsimshatsui, Kowloon, Hong Kong +852 2368 1111 www.themirahotel.com

Zuma

The Landmark, Lever 5 & 6, 15 Queens Rd, Central Hong Kong +852 3657 6388 www.zumarestaurant.com

Langham Place

555 Shanghai Street, Mongkok, Kowloon, Hong Kong +852 3552 3388 http://hongkong. langhamplacehotels.com

The Upper House

Pacific Place 88 Queensway, +852 2918 1838 www.upperhouse.com

Rocksalt

25 Stanley Market Rd, Stanley +852 2899 0818 www.chiram.com.hk

Grand Hyatt Macau

City of Dreams, Estrada do Istmo, Cotai, Macau +853 8868 1234 http://macau.grand.hyatt.com

Hotel Lisboa

2-4 Avenida de Lisboa, Macau +853 2888 3888 www.hotelisboa.com

Book your Sunday for an artistic date in Wan Chai

HELD ON THE LAST Sunday every month, the Sunday Art Walk in Wan Chai showcases art galleries and studios all the way from Sau Wa Fong to Causeway Bay. Here you’re guaranteed a wide range of artworks by local artists such as ceramics, picture books, photography, paintings, Chinese calligraphy and handicraft. Get to know some of these artistic entities.

1 RICHLAND CERAMICS STUDIO

Lorraine Lai, the force behind Richland Ceramics Studio in Hong Kong, believes that ceramics connects people and art. Besides training teachers and helping schools set up their own ceramics studio, Richland also liaises with the Hong Kong PHAB Association to provide free lessons for the physically handicapped.

There’s a reason why Lai wants to take part in the Creativity Market. “We hope to help the general public understand ceramics through demonstrations of various kinds of techniques, like wheel throwing and hand building,” says Lai. “We want to bring the people closer to ceramics and enable them to experience this art form at a low cost.”

“In Hong Kong, great ideas can gain popularity very rapidly. The downside is that once an idea becomes popular, a lot of similar works will appear in the market, causing the initial idea to get diluted,” says Lai. “It would be nice if we can appreciate originality more.” And that is precisely what she and her fellow artists at Sau Wa Fong Creativity Market aim to achieve by bridging art and people.

This month, Richland will feature ceramic pieces by students, teachers and members of the Hong Kong PHAB Association, as well as pieces fired with the studio’s alternative firing method.

2 GALERIE 23

It all started from Galerie 23 in Sau Wa Fong. Meet Mica Wong, the brainchild behind the Art Walk, also known as Sau Wa Fong Creativity Market. “We have designers, illustrators, photographers, calligraphers, painters, glass or ceramic artists around this area. It was easy to get everyone together as we have always wanted to organise an art event,” continues Wong.

While the Sunday Art Walk functioned as a great platform for local artists to promote art through showcasing their artworks, it also made a good platform for educational entertainment for people outside the art scene. But putting the event together was no smooth sail. “Advertising is necessary to get people’s attention, but we can’t afford to spend too much on it as all expenses are divided up by the participating parties,” says Wong. “As the organiser, I don’t ask participating studios or galleries to pay rent for the booths or commission from sale of their artworks. They only need to pay a deposit, which is returned once the event is over.”

Like any zealous artist or forward-looking event organiser, Wong already has a vision on the next level for Art Walk. “If we could get the government or corporations to help fund the event, we’ll be able to up the scale and introduce more exciting content,” says Wong.

3 BREEZE, ART & HEALTH

Having exhibited his works in Beijing, Taiwan, Singapore, England, Spain, Australia and New Zealand, 62-year-old Foo Sai-Heng is known for his own creation of zhuanke, a style of Chinese calligraphy normally used in seal- cutting. His workshop, Breeze, Art & Health, participated at the Sau Wa Fong Creativity Market by displaying different photographers’ work on various themes from world scenery, exotic plants to art portraits. But the highlight remains Foo’s demonstration of Chinese calligraphy and painting.

“Hong Kong has a diversity of art forms from traditional to contemporary,” says Foo. “Unfortunately, it’s a commercial city and so not always a favourable environment for artists to thrive in – it’s not easy to set up your own studio as the rent is high.” However, that doesn’t seem to deter Foo’s passion for art, whose zhuanke demonstration at the Creativity Market this month is not to be missed.

SEPTEMBER PROGRAMME:

Date: 26 September from 1pm to 7pm Enquiry: +852 2877 2261 www.facebook.com/galerie23

LET THERE BE LIGHT

Make your own paper lantern, this autumn

IT’S NOT HARD TO TELL when the Mid- Autumn Festival is approaching. As you spot colourful, handmade lanterns dotting Eastern Street along Hong Kong’s Queen’s Road West, you’ll know it’s August by the Lunar Calendar, when the full moon is celebrated. The lanterns designed for this festival have come a long way, and have taken the form of plastic toys over the years, but the traditional lantern remains the Chinese people’s all-time favourite.

THE MAKING OF A PAPER STAR FRUIT LANTERN

1 What you’ll need: wicker, glue, scissors, ruler and sandpaper, coloured paper.

2 Cut the sandpaper into thin strips. The strips are used to bind wicker into bundles, so as to enhance the elasticity of the bundles.

3 Cut the wicker into three portions and bend them into circles. The circles must have more or less the same curves for the complete lantern to look good.

4 Stack two of the circles together and insert one vertically into the middle in order to create the shape of a star fruit.

5 To fasten the frame of the lantern, make small wicker circles to provide a sturdy support. Leave space in the centre for the candle.

6 Cover the frame with coloured paper and be sure that both sides are well covered, from one side to the opposite side at a time. Tear off the excess pieces of coloured paper after the glue has dried and then repeat the same process with the other two sides of the frame.

7 Be extra careful when covering the frame with the coloured paper, as you’ll need to start it all over again even if a tiny piece of the paper surface is torn.

Lantern-making yields only a meagre net profit due to the seasonality of the lantern. Nowadays, most lanterns are made in factories in mainland China and cloth replaces paper to avoid wear and tear during transportation. A traditional handmade paper lantern costs about HK$30 to HK$40.

PROFILE OF PAPER ART MASTER

Master

Widely known as the Paper Art Master, Ha Chung-Kin was born into a family business of lion dance club. Back in the ’60s and ’70s, the club used over 10 paper lion heads every year, with one costing up to HK$10,000. Ha then learnt to make the paper lion heads to save production costs, which also saw the start-up of his own paper art business. He’s now responsible for the making of big lanterns used at the New Year Market and Mid-Autumn Festival organised by the Hong Kong government.

Tin Bo Lau

Shop C, G/F, Tung Cheung Building, 1-11 Second Avenue, Sai Ying Pun, Hong Kong +852 2540 5439

TRAVEL NEWS

The must-visit places this season

1-ALTITUDE

Altitude e Standing at a lofty 282 metres, officially the highest point in Singapore, 1-Altitude is the OUB Building’s latest attraction. On level 61 is the 282 sports bar where you can indulge in a game of golf with the indoor golf simulator City Golf or watch a sports programme or two on their LCD screen TVs. Head a floor up and you’ll reach Stellar, a restaurant that serves homemade charcuterie and jamon, sushi, oyster and roasts. If the idea of drinking at the world’s highest alfresco bar excites you, here’s the perfect place to enjoy a panoromic view as you wash down delectable nibbles with a great selection of beverages under the starry sky.

OUB Building, 1 Raffles Place, Singapore +65 6438 0410

THE ASIA PACIFIC CONTEMPORARY ART FAIR

As you are tired of the constant media coverage on the World Expo, it turns out that there are other reasons to nip over to Shanghai this year. Held between 9 and 12 September at the Shang- hai Exhibition Center, the Asia Pacific Contem- porary Art Fair is an annual event that attracts visitors and collectors from all over the globe. www.shcontemporary.info

MALO CLINIC HEALTH & WELLNESS

At first it may strike you as a day hospital for business travellers to drop in for a check-up, but Malo Clinic offers more besides. The 52,000 square feet clinic encompasses a beauty lab, leisure zone and to top that, a spa of similar size that boasts 58 rooms. Other services include oral rehabilitation and cosmetic dentistry services, preventative and curative medical care, and anti-ageing cosmetic surgery.

DANCING DRAGON

Don’t miss this ritual which is guaranteed to be one of the most extraordinary spectacles

THIS CENTURY-OLD TRADITION of Hong Kong is hard to miss. For three consecutive nights during the Mid-Autumn Festival, villagers of the Tai Hang Village play drums and cymbals as the 67 metre-long Fire Dragon meanders its way through the streets to rid the area of misfortune.

Lomography has launched yet another gadget that makes the world spin – and literally, this time around. Lomography Spinner 360° is the world’s first 35mm camera that spins on its own axis and produces a frame that’s four times longer than a standard landscape photo. Once you’ve got this snazzy camera in your hand, you’ll want to try out the different techniques/ effects such as the standard spin, back flip, overhead spin and group hug.

www.microsites.lomography.com/spinner-360

SOUGHT-AFTER DENIM

Hong Kong-born and brought up, denim whiz- kid Martin Ksohoh is at it again. Highlighting the brand’s eighth anniversary is Red Monkey Jeans’ latest must-have item called RMC ORJ 15.5oz – it’s the product of the synergy between Kso- hoh’s home brand (RMC) and five big names in the Japanese denim industry such as Yamazaki Yoshihito and Tanino Yutaka. The jeans, which come with the autograph of the five denim virtuo- sos, are tagged at HK$2,599, and are now avail- able at the two Seleven Gallery in Hong Kong.

107-109 Chatham Road, Tsim Sha Tsui; 185 Connaught Commercial Building, Wan Chai; +852 2375 6198

GREEN WHEEL

The new Audi Q7 is equipped with a 3.0-litre TFSI quattro engine that trades the same fuel consumption for more power, making it a higher performing vehicle with lower emission. Ride comfort is enhanced through the adaptive air suspension, which enables you to choose from the five driving modes of Comfort, Auto, Dynamic, Off Road and Lift.

Dining Concepts’ latest spread at Elements merges steakhouse with fine dining

YOU’RE FORGIVEN FOR thinking Prime is anything but a steakhouse as you stroll under the high ceiling and big windows. You may be hit by a pang of thirst as you walk by the convivial bar on the ground floor before arriving at the stylish dining room upstairs. Or, if weather permits, you’ll be lured onto the alfresco area.

The menu is as extensive as the restaurant is expansive. For starters, Prime has anything from Prime Tenderloin Steak Tartar with Gruyére Cheese and Toast to Hamachi with Citrus Soy Avocado and Chili to cater to different palates. There are seven steak main options or grain- fed Australian lamb chops for meat lovers. If you fancy something light, there are the grilled grouper, a good selection of vegetable sides and platters of seafood, charcuterie and cheese. The Prime Burgers are a must-try, as they are prepared daily with chef Fred Schlosser’s blend of dry aged USDA prime sirloin and chuck steak.

You may want to leave a little room in your stomach for afters, for the dessert and drinks menu is designed to please. From warm apple tart with vanilla ice cream to Glenfiddich, Grappa di Amarone, Hennessy X.O and peppermint tea, Prime has it all.

WITH THE CHEF

Prime Steakhouse & Wine Bar

German chef Fred Schlosser chats with us about his life inside and outside of Prime Steakhouse & Wine Bar at Elements, Hong Kong

“I’ve been in the culinary industry for 11 years and I spent the best part of the past seven on cooking that ‘perfect steak’.

“Comfort food to me is something hearty like a stew or braise, steak of course, and food to share with friends and family – and nothing beats a simple sandwich and salad. I also like anything Italian, Japanese and French bistro.

“I get inspiration for cooking from dining out, my vast collection of cookbooks and strolling around at local markets. Naturally, it also has plenty to do with my love for food.

“Prime Steakhouse | Wine Bar is a classic American steakhouse with European touches. We source ingredients from all over the world – Europe, America, Australia and Asia. Most of our USDA prime steaks come from the US, while local markets in Hong Kong are where I go for fresh vegetables and fruits.

“The best place to tuck into our dishes is the table at the far end on the upper level. It’s more secluded and comes with a nice view.

“I think of food first thing in the morning, and then prepare for the work of the day ahead. When I’m not in the kitchen cooking, I’ll most likely be unwinding in a bar with my chef mates over a beer.

“If I get a second chance to choose my career all over again I’d still want to be a chef. I’m passionate about my job and the industry.

“I’m not particularly keen on cooking for a famous person as he or she would probably criticise my food. However, I would really love to cook for famous chefs like Paul Bocuse or Thomas Keller.”

AND THE REST

1 PREMIUM ITALIAN DISHES

TurboJET launches an Italian menu to pair with the country’s fine wines. Passengers in the Premier Grand Class on the Premier Jetfoil can tuck in to this delectable menu in October, which includes dishes such as Venezia Fillet of Beef Steak with Bell Pepper Sauce, Napoleon Ravioli, Italian Barbecued Seafood Skewer, Sicily Roasted Spring Chicken with Seasonal Vegetables, Roma Pork Chop with Green Pepper Corn Sauce and Marinated Lamb Cutlet with Italian Herb Sauce. The scrumptious meal concluded with Italian desserts, wines of your choice or Italian mineral water.

TurboJET Premier Grand Class ticketing and Italian meal reservation: www.turbojetbooking.com +852 2859 3333

2 CLASSIFIED EXCHANGE SQUARE

Featuring premium wines, rustic café food and Asia’s first temperature- and humidity- controlled cheese room, the rate at which Classified expands is hardly surprising. The new outlet at Exchange Square will bake its own breads and cakes, and will also feature a private dining room, perfect for a breakfast meeting or a private gathering.

Shop 313, 3/F, Exchange Square Podium, 8 Connaught Place, Central, Hong Kong +852 2147 3454

3 TIVO

With a facelift also came a new menu. Now at Tivo at weekends and public holidays, you’ll be able to tuck in to an organic brunch with ingredients such as egg, bread and pasta to free- range bacon and chicken, cheese and fruits and vegetables sourced from local suppliers. Try the organic sweet corn cakes with free-range bacon and organic avocado salsa, and eggs Benedict with organic spinach and hollandaise on toasted muffin.

The iMust-have options for Apple gizmos

THE GLOBAL ECONOMY may still be in the doldrums but Apple surely knows how to liven things up. By churning out one mind-blowing product after another, Apple has also encouraged spending – albeit unintentionally – on the various gadgets, accessories and apps invented to make users of the iPhone, iTouch and iPad drool over. As you’re immersed in that iPad frenzy, here are our picks of iPad cases for your fancy.

AQUAPAC – 100% WATERPROOF US$45

Gone are the days when you couldn’t tweet about the ace time you’re having on the beach, fearing the sand and water would bust your precious electronic device. With Aqua- pac’s 100% waterproof case, you can now bring your iPad anywhere as not only does it keep your iPad afloat when dropped in the water, it also comes with five desiccant sa- chets that absorb the condensation in the air inside the case. So the good news is that your iPad will come out clean and dry when you tweet about that sinister shadow of a shark fin from your floating bed in the middle of the sea. www.Aquapac.net

THE TRAVELER – IPAD FELT FOLIO LEATHER CASE BY CASE MATE US$50

So it’s not waterproof, but Case Mate’s Felt Folio is a case you’d want to show off at a coffee shop, where heads would turn at its sophisticated look. The felt cover has a side opening and brown leather detail, under one side of which is a magnetic strap to secure the iPad. As you unfold the case, you’ll find handy storage pockets for stationery and business cards. You may also be interested in making your own iPad case with the company’s I Make My Case service. www.case-mate.com

SPECK PIXELSKIN US$40

What PixelSkin lacks in screen protection it makes up with a steady grip, all thanks to its gummy, pixelated surface on the back. The tactile case fits the iPad snugly while still allowing access to all parts, buttons, speakers and headphone jack. PixelSkin comes in the colours of black, indigo and green. www.speckproducts.com

SPECK SEE THRU SATIN

Some like it colourful, some like it plain; but if you hover somewhere in the middle then this translucent case that comes in black, blue and purple is the one for you. This rubber case, which provides protection from shock, is really a smart design in itself. The flip-up back panel means you don’t have to remove the case when docking your iPad, and the traction pad on the back allow you to position your iPad upright on flat surfaces when raised. www.speckproducts.com

APP-UP YOUR PAD

An iPad snugly tucked inside your case of choice is nothing without smart apps. Here are a few as a starting point before you explore more.

IPAD CITY GUIDE BY QUINTESSENTIALLY HK$35

You know your travel itinerary is in safe hands with Quintessentially, known for indulgent lifestyle and 24-hour global concierge services. And now with this app that covers all your need to know about over 70 cities worldwide, Quintessentially ensures you literally have the world at your fingertips.

GOODREADER FOR IPAD HK$8

This app is real value for money, especially if the functions of your iPad include reading huge PDF or TXT files. What makes GoodReader special is that it extracts pure text from the document you transferred from the internet or email attachment, and then wraps words so that the text fits perfectly on the screen. GoodReader is especially ideal for business travellers as reading contracts and wordy attachments has never been easier.

MARVEL COMICS

Just as iBooks keeps book lovers happy, this app enables comic buffs to read their favourite collection anytime, anywhere, without the hassle of lugging along bulky page-turners. You can also zoom in and out. The app itself is free but you’ll be charged US$2 for every comic downloaded.

ENGLISH BUSINESSWOMAN Eileen Stow began visiting her older brother Andrew throughout the 1980s in Coloane, shortly after he set up Lord Stow’s Bakery in the village’s main square. Although she was happy with her job in the music industry back home, she saw an exciting opportunity to nurse a small company from infancy to maturation. After permanently relocating to Macau in 1991, Stow was instrumental in the transformation of a tiny family-run shop into a must-have treat for any visitor to Macau. Today, Lord Stow’s products are available in three outlets within Macau and a shop in The Excelsior hotel in Hong Kong. In addition, her egg tarts are also distributed by travel agents to visitors on guided tours, making large custom orders a significant component of her sales revenue. More than any other product, Lord Stow’s Bakery has become a symbol for Macau’s entrepreneurial spirit across the globe. Since her brother’s passing in late 2006, Stow has taken over as director and general manager of Tropical Health Foods, the parent company for Lord Stow’s Bakery. Her latest achievement is a new outlet in The Venetian Macao – tapping into the lucrative mainland Chinese market with her unique version of the Portuguese pastel de nata. Taking a break in the leafy garden of Lord Stow’s Garden Café, the 54-year-old reveals her recipe for success.

01 SUBSTANCE OVER STYLE

When Andrew first drafted up our business plan, we thought we would be lucky to sell 200 egg tarts per day. Now, on any given day, we sell 3,000. On holidays, that figure jumps to 8,000 per day. But we still make each egg tart by hand. After we franchised into Hong Kong in 1998, we started this mad egg tart fever that swept Asia. We have since been swallowed by all the copycats. But while the others promote style over substance, our tarts are substance over style. It is something you can have at any time of the day, when you want a delicious and substantial snack.

02 SELL HUMANE PRODUCTS

Our egg tarts are based on an English custard recipe. And we sell a lot of complimentary products – basically, ‘do we want to eat it?’ is our theme. Our homemade lemonade is based on our mum’s recipe. We offer a non-bake cheesecake. In 2004, we found a healthy organic tea at HOFEX, and we serve that in our cafés. We make our products fresh every day. We have a Thai chef in our garden café, since Thai food is very popular here. We have something for everyone, from casual bites to full meals.

03 KEEP PRICES REASONABLE

I’m 18 months younger than my brother, and we have always been very close. We’re like yin and yang – I’m the business side and he was the creative. We were lucky that the fame of our egg tarts have allowed us to keep prices low and reasonable. We don’t need to open our café in the evening, and can concentrate on meeting egg tart demands with the three ovens there, in addition to the three ovens in the bakery. Macau is known as a reasonably priced foodie’s paradise, and it should always keep that identity.

04 PLAN B

At one point, our landlord looked like he was going to take back the building where our bakery was located. We found some ground- floor space with a back garden on the opposite side of Coloane’s main square. With a little bit of work, we thought that it could be our insurance policy for a backup bakery with a café component. All we had to do was knock down some walls and put a large window in between the oven section and the café section. Having both shops let us expand with greater ease – allowing us to finally purchase the bakery space.

05 LOVE WHAT YOU DO – EVERY SINGLE DAY

Small businesses are rollercoaster rides. If you love what you are doing – each and every day that you are doing it – you can ride out the rough patches.

To learn more about Lord Stow’s Bakery, please visit www.lordstow.com

ALL IN GOOD TIME

Hong Kong’s fast-emerging watch industry believes in being well-timed, says Tessa Chan

ALL EYES WILL turn to Hong Kong this September as it holds the upcoming Hong Kong Watch and Clock Fair – the largest event of its kind in the world. The fair also serves as an industry barometer, giving an indication of what companies can expect to see in terms of export performance in the year ahead.

According to board member of the Federation of Hong Kong Watch Trades & Industries and managing director of Glamm Holdings, Elise Tsui, local businesses have evolved to face increased competition from companies from mainland China, as well as from certain Asian countries such as South Korea and Singapore; and a trend has recently emerged towards them creating their own brands.

“There are more original brand manufacturing (OBM) companies in Hong Kong today, as it’s the only way to balance your factory business,” says Tsui. “It offers a better margin, and isn’t as passive as being an original equipment manufacturer (OEM). Eventually, if it is done right, it will be a company’s asset.”

“Our company started off in 1978 as an OEM business,” says Sarah So, business development manager of o.d.m design & marketing, the first Hong Kong watch brand to participate in Basel World, in 2003. “However, due to intense competition we evolved from OEM to an original design manufacturer (ODM) to give ourselves more of an edge.”

While Hong Kong is already widely known as a strong supporting industry for watch manufacturing, So believes it will take time for it to gain the recognition like other reputed own- brand suppliers such as those from Switzerland or Japan.

“We chose to position ourselves as a fashion watch brand to avoid competition with the luxury watch category,” says So. “We expect other companies in Hong Kong to start building their own brands too, as this is the current trend.” o.d.m now has shops and outlets in more than 30 countries, and has successfully carved out a niche market for itself, despite the cutthroat global competition. “As we saw an increasing demand for trendy plastic digital watches, we now mainly focus on this category, and design timepieces that are both trendy and easy to wear.”

Industry veteran Terry Tai of Station 68 has over 35 years’ experience in the timepiece industry. The former director of the Federation of Hong Kong Watch Traders & Industries says that he has spent the last 10 years concentrating on licensing brands, and that it’s a crucial first step to building one’s own brand.

“Before you have your own brand, you should use licensing as a stepping stone, so people have a chance to get to know you,” says Tai, adding that he was fortunate to have the right contacts to be able to partner with a leading magazine like Cosmopolitan; the perfect way to reach a young, fashion-savvy female market. “Cosmopolitan is a leading magazine. It’s a strong, global brand in itself,” says Tai. “This marked the very first time that it has licensed a watch.” Cosmopolitan will be one of the Hong Kong watch brands on display at the Brand Name Gallery of the fair, alongside o.d.m, and international brands from over 13 countries. Also at the Gallery will be Hong Kong’s own fine watch brand, Temporis. Founded in 1991, it wasn’t until 2004 that Hong Kong firm, Free Town Watch Products launched the Temporis label. “Temporis is a registered brand for fine watches entirely designed and assembled in Hong Kong,” says Gary Lau, manager of Free Town. “It’s the first watch brand to be accredited with the Q-Mark from the Federation of Hong Kong Industries.” The Temporis brand found success by positioning itself as a stylish brand for youths, and for the last two years has been in partnership with Hong Kong actress and singer Myolie Wu Hang Yee, who is the brand’s ambassador. “Myolie is a well-known TV actress as well as a popular singer in South East Asia,” says Lau. “She’s chic and trendy and her unique fashion sense matches the Temporis’ brand image.” Cosmopolitan, Temporis and o.d.m are among the many brands that are harnessing a growing trend towards fashion and “bling” watches, appealing to customers who are looking for a reasonably priced combination of style with functionality.

“This trend is definitely advantageous to us, as we position our brand as a trendy timepiece incorporating innovative technology,” says So. o.d.m’s trendy brand image was given a further push with the opening of concept stores in leading shopping malls in Hong Kong.

Last year was a particularly tough year for the watch industry, and Hong Kong was affected by the struggling economies in the United States and Europe – its biggest customers.

So, what can we expect to see this year? “It’s picking up slowly,” says Tsui. “Buyers are still very conscious though, and it also depends on how Christmas goes.”

However Tsui says Hong Kong has a lot going for it. “We have innovative and on-trend design and we’re strong on problem solving and in sales communications,” she says. “We’re also flexible and hardworking, and willing to work on tight lead-time.”

“It’s not easy for companies of a smaller scale to survive in the current market,” adds So. “However, we’re confident that with the high level of quality we have achieved, we have secured a place in the global watch industry.”

Find out more:

o.d.m www.odm-design.com

Temporis www.temporiswatches.com

Station 68 http://www.hktdc.com/em/station68

Glamm Holdings www.glamm.com.hk

尖沙咀新開張的航海餐廳讓人驚喜

從航海望遠鏡到航海圖及侍應生的藍白間 制服，這間 eclipse Group（另外又負責北 京的 1949 the hidden City）旗下的新 餐 廳，從內到外都貫徹著航海的主題。這餐 廳取名「南海一號」，如果你對歷史稍有研 究的話，應該會知道南海一號在宋朝時已 往來於南中國及世界各地，而它亦是第一 艘於海上絲路航行的商船。

餐廳位於iSquare國際廣場的30樓， 有落地大玻璃窗，令你能邊用餐邊享受維 港美景。不用多說，南海一號是嗜海鮮者 的天堂：龍蝦、大蝦、海斑、蟹、蠔、帶子等，應有盡有。龍蝦湯泡貴 妃飯及川辣菜盞焗石蠔都是不容錯過的菜式，而且你還能透過玻璃窗看 到廚房烤焗海鮮的情況。

餐廳內的eyebar是飯後暢飲的好選擇。eyebar提供眺望維港景致的 露天暢飲地區，比其他同類地方有過之而無不及。

香港尖沙咀彌敦道 63 號 iSquare 國際廣場 30 樓

與廚對話

南海一號的行政總廚孫錦勝與我們分享入廚心得

「現在的食客都愛追求新穎菜式，所以我設計 的菜單內包含了不同烹調方式，如越式及泰式 等。你亦會找到如俄羅斯沙律等外國菜。  

「我在採購食材時，一定會選最好的。從本 地種植的有機蔬菜，到海南島的海星、澳洲的 龍蝦和鮑魚、日本廣島的蠔，和香港流浮山的 蝦蟹等，我對食材的品質絕不會妥協。  

「我被多元化的粵菜吸引，所以便成為粵菜 廚師。粵菜的菜式林林總總，有點心、海鮮、 老火湯及小炒等，所以粵菜可說是在中國眾多 地方菜中最別樹一幟。  

「南海一號的菜單以海鮮類較多，因此甚具挑 戰性。煮海鮮，烹調的時間必須拿捏得很好。 你可以加入其他材料，但絕對不能蓋過海鮮的 鮮味。菜單上最複雜的菜式是『龍騰四海』── 一隻龍蝦分別以蒸和炒兩種煮法炮製，然後舖 在混合龍蝦湯的蒸蛋白上。  

「我在家不會下廚。工作時，我能用專業的烹 調用具煮出完美的菜式，家中的廚具卻欠奉， 爐具的火喉又不夠。如果不能煮出想要的味 道，我寧可不煮。」

尋食新熱點

1 Casa Lisboa

要 數 能 在 香 港 吃 到 的 傳 統 葡 萄 牙 美 食，不得不提這間位於中環的新葡國菜餐廳。 葡籍總廚一手包辦的菜單包括馬介休、燒沙甸 魚、龍蝦飯及烤乳豬等。當然，要記得邊用餐 邊享用葡國美酒。

香港中環蘭桂坊德己立街 55 號 LKF Tower 8 樓 +852 2905 1168

2 CuppaCoffee

澳門的聖若瑟大學或許不是你遊澳門 時會到的景點，但如果你途經這裡，不妨到飯 堂內新開張的咖啡店吃個健康午餐，嚐嚐他們 的沙律、三文治、排毒奶昔及抗氧化生果條。

澳門新口岸聖若瑟大學 3 樓

3 208 Duecento Otto

位於荷里活道、鄰近古玩舖及畫廊 一帶的這間意大利餐廳，是由凍肉倉庫改 建而成。餐廳分為地面的酒吧和一樓的用 餐區，兩層都設有露天座位。他們的薄餅 是用來自意大利的焗爐焗製，滋味無窮， 不容錯過。

香港上環荷里活道 208 號 +852 2549 0208

The sun is shining, the temperature’s rising and Macau is getting its summer food frenzy on. Here’s where to grab a slice of the action.

Text Helen Dalley

Syrupy Sangria, silky coconut ice cream, chilled serradura pudding… these are just some of Macau’s favourite summer treats, and whether you’re eating that calorific Portuguese dessert from a street stall with a plastic spoon or savouring the biscuit-topped cream sweet at one of the city’s best restaurants using the finest silver, it’s all about indulgence.

At the Westin Resort – a fabulous summer location due to its sea views and access to a beach – health-conscious guests are also well catered for with Cucumber Mint Coolers, and Executive Chef David Halliday says the hotel will launch a Martini promotion this August in The Lounge bar.

Over in MGM Macau, Aux Beaux Arts Sous Chef Elie Khalife is busy preparing for the restaurant’s French Region Menu in August, which will feature ingredients from Brittany (blue lobster), Perigord (duck) and the French Alps (tome cheese) in different set menus paired with wine from the same regions.

Asked to name his favourite summer ingredient, Khalife says, “It has to be Mediterranean fish, as when it arrives fresh to our kitchen it still has the sea smell … you only need to close your eyes for a few seconds to feel the sun, the waves and the fresh air of the south of France.”

As for his favourite summer dish, he elaborates, “Warm goat’s cheese salad, with its strong flavour and contrasting texture of creamy cheese, crisp green leaves and slightly bitter walnuts, epitomises that summer feeling for me. At Aux Beaux Arts, we serve it with crispy bacon bites. Delicious.”

Macau Ponte 16’s executive chef Joel Khalil loves the food he can find on the streets of Macau. “There are some really tasty cold dishes that are great to eat in summer, from cold tofu to marinated vegetables with sesame oil. In hot weather, I look forward to lighter meals and often make a couscous salad with lots of parsley, mint and lemon juice with a drizzle of olive oil and grilled lamb chops. I also love fresh fish simply grilled on a charcoal barbecue with tomato and fresh herb salsa. Salads are a little underrated in this part of the world; they bring freshness and energy in hot weather … I love simple salads with olives, grilled vegetables and goat’s cheese.”

It simply wouldn’t be summer without an al fresco experience or two, and at The Veranda at the Grand Lapa Macau, it’s all about roasted spring chicken from the spit, fresh seafood skewers and generous pours of sangria mixed with fruit. Executive Chef Yves Duron says, “Being situated near the swimming pool, The Veranda provides guests with a relaxing holiday feel while still being in the city centre. Barbecue is always popular, as people love simple, freshly grilled ingredients.”

For something more rustic, head over to Portuguese restaurant Espa˜o de Lisboa in Coloane for sautéed clams and roast codfish on the balcony, or look out over the Red Market while you enjoy tea and a cold chicken plate at Long Wah teahouse.

Chinese food is also receiving a summer makeover, and at the Lua Azul in the Macau Tower – famous for its Chinese fusion dishes – seafood is the focus, with light dishes like Sautéed Garoupa with Asparagus, Lily Bulbs and Wolfberry and Steamed scallop with Yunnan Ham and Garden Greens heading up the menu.

Leitaria I Son is a Macau institution, long celebrated for its cold, creamy milk and egg puddings – the perfect antidote to a sticky summer afternoon. For something even more refreshing, check out a coconut or mango ice cream in milk, served in a tall glass pitcher with a straw and spoon so you can slurp and eat.

Out on the street, Macau’s vendors also on a mission to cool down summer, and Taipa’s Gelatina Mok Yi Kei is a one-stop dessert shop, selling bird’s nest jellies, tropical ice creams (guava, durian) as well as fruit salads and freshly-made juices. Alternatively, go Portuguese at Serradura, a stall that sells bite-sized and large versions of this creamy, biscuit-topped classic.

For another welcome thirst quencher, get a lick of Hong Heng Coco’s refreshingly light coconut ice cream made with fresh coconut juice. Served up in Styrofoam, it’s certainly not glam but it’s definitely addictive. Likewise, Lai Kei serves up a seductive home-made ice cream as well as red bean lollies – who needs Cornettos? Instead of roaming the streets with ice cream dripping down your chin, whisk your takeout summer treats to one of Macau’s parks, such as Seac Pai Van Park, which has picnic tables, or Chinese classical garden Lou Lim Leoc for a taste of old China.

Hong Heng Cocos
14 Fruit Street +853 2892 0944

Lua Azul
Macau Tower Largo da Torre de Macau +853 8988 8700

Aux Beaux Arts
MGM Macau
Avenida Dr Sun Yat Sen +853 8802 3888

Espaço Lisboa
8 Rua dos Gaiviotas Coloane +853 2888 2266

Gelatina Mok Yi Kei
9A Rua do Cunha Taipa +853 6669 5194

The Lounge
Westin Resort Macau
1918 Estrada de Hac Sa +853 8899 1021

Lai Kei
12A Avenida do Conselheiro Ferreira de Almeida +853 2837 5781

Leitaria I Son
7 Largo Senado +853 2857 3638

Long Wah Teahouse
Rua Norte do Mercado Almirante Lacerda +853 2857 4456

Serradura
15 Avenida do Coronel Mesquita +853 2833 2880

Sofitel Macau at Ponte 16
Rua do Visconte Paco de Arcos +853 8861 0016

The Veranda
Grand Lapa Macau
956-1110 Avenida Da Amizade +853 8793 4812