📍🇲🇴 #foodieleimacao · 🌱可持續之味 | Celebrate Sustainability （中文文字請見上一貼文🙏🏻） Sustainable dining is with no doubt the trend in the gastronomy industry -balancing sustainability and indulgence becomes an inevitable challenge for all chefs. This month the Manor is launching yet another themed dinner, “Celebrate Sustainability”, presenting sustainable fine dining with a six-course menu utilizing seasonal ingredients provided by sustainable producers. Indeed an approach not many in Macau dare to take. Starting the night with the True Born Tenderloin Tartare, a sustainable, open-air breeding beef from a sunny Portuguese town Monte do Pasto. Tender as expected, the rich beef flavors are just exaggerated with simple tartare seasoning and Calvisius Siberian caviar on top. My fav of the night 👌🏻 The award winning Canary Island Aquanaria Seabass is the true sustainable ingredient with loads of recognitions in its tally. To maximize flavors, the fillet was seared, smoked and slow cooked in order to preserve its delicate texture and hints of sweetness.   Crowned with Calvisius Oscietra Royal Caviar, the Barley Risotto with Hokkaido scallops, burrata cheese and beetroot takes the palate onto an rich and harmonious umami journey comprised of a variety of flavors. Found it lovely to have beetroot as the risotto sauce as a refreshment, too. Pairing with an organic wine of tropical fruits aroma, Domaine Bechtold Gewurztraminer, Alasce, France, 2019, it goes particularly nice with burrata and definitely our favorite bottle from the lineup. Desserts at the Manor never disappoint, and this time is no exception. The ‘Glenilen’ Yogurt Panna Cotta, made with a creamy yogurt from an century old, small Irish dairy farm. Extremely creamy and silky, it’s just best to be made into something simple as a Panna Cotta pairing with seasonal fruits like apricot, peach, wild berry. What a lovely note to end the night! The Celebrate Sustainability is available daily, priced at MOP888+ per person and MOP1,388+ with premier biodynamic wine pairing. Oh and there will be a wine dinner this Friday where you get to enjoy the menu in a sea of flowers😌the best way to usher in the weekend!

(Cantonese on the bottom • 廣東話喺下面) I’d always thought wild thing is such a graceful form. To me, it’s a shape I can just hang and chill >> when I want to open my chest but not having to be reminded how tight my body is when I do wheel. I mean there’s nothing wrong with the body being tight. But sometimes, you just want to forget everything and enjoy the good stuff. 不嬲都覺得wild thing (狂野式 >> 我呢世人都唔會用中文講呢個名。超尷尬！又或者令我諗起郭富城)係一個好優雅嘅形狀。我鍾意因為我可以喺度hea >> 尤其係我想開胸但又唔想記得做輪式時我個身體其實有幾緊。身體緊係絕對冇問題嘅但有陣時你真係想忘記晒所有, 淨係去好好享受啲好嘢。 Theme = wild thing

一期一會Ichi-go ichi-e 透過你們的瞳孔看我們的小島 Our island Look though your eyes 閃著每天6:17的厭世火車 閃過酩酊瘋癲 閃著笨拙的春捲皮 閃過各種種族議題法律制度民情風俗山海人文教育觀戀愛史特色美食 twinkle the cynical early morning train at 6:17 twinkle that wild bacchanal twinkle the eccentric spring roll twinkle every issues about racial discrimination, legal system, transitional cultures, pristine scenery, educational values, the epic romances,and Taiwanese dainties 你的中文我的英文 低喃的誤會的七嘴八舌的懵懂的 Your Chinese My English Mumble,misunderstanding, and corky 把這些蒙太奇都接起來 就可以通到對面大大的，留過我足跡的美國了 Cutting and pasting the montage brings back my memories in America 謝謝你們豐富我第五年的台東， 意外比明天先到，但機會等等就跟上了。 You guys fulfill my last year in Taitung. When next train arrives, we can hang out again. #america #chinese #english #eta #taiwan #taiwantravel #taipeifood #train #tipsy #bar #scenery #taitung #fulbright