The Taste Map of Twin Cities - A Gourmet Journey from Teahouse to Portuguese Cuisine

Hong Kong's morning tea is a delicate ceremony. Shrimp dumplings are crystal clear, roasted with crab seeds like rubies. In the steaming heat of a pot of Pu erh tea, diners who read newspapers and busy commuters share the same table. And Macau's cuisine is as mixed as its culture - Portuguese chicken is stewed with coconut milk and curry to create a Southeast Asian flavor, while Ma Jie Xiu Qiu fries salted cod until golden brown and pairs it with a local beer for the most authentic afternoon tea.

Street snacks are a common language between the two places. Hong Kong's egg waffles are crispy on the outside and soft on the inside when they first come out of the oven, while Macau's vegetable cake is condensed into amber jelly with seaweed syrup. These affordable delicacies are often hidden in the alleys and need to be discovered by following the footsteps of locals.

From Michelin starred restaurants in Hong Kong to Guanye Street in Macau, the journey of taste buds witnesses how the two cities write history with food. The tenacity of bamboo noodles in a bowl of Wonton noodles and the dense taste of a piece of wood bran pudding are the most vivid interpretations of the 'combination of Chinese and Western'.