The Ruins of St. Paul’s Cathedral, Macau

Facade to St. Paul's ruins, Macau.

The facade of RuĂ­nas de SĂŁo Paulo or the Ruins of St. Paul’s, Macau’s historic landmark that attests their Portuguese heritage.
Photo © C M Cordeiro-Nilsson for CMC 2010

In today’s modern Macau, it is difficult to find any trace that Macau had set out its life as a western outpost in Asia, as a matter of fact together with Malacca as one of the oldest. Macau is also one of the most visible reminders of the fact that it was actually the Portuguese explorer Bartholomew Diaz who in 1488 discovered a sea route to China and that Great Britain, still so present in today’s Singapore, arrived centuries later in the Far East.

Today Macau has been given back to Chinese administration, however the remnants of Portuguese culture is deeply instilled in the food, culture and architecture of Macau. During my recent visit, one of my ‘most important places of interest’ was the Ruins of St. Paul’s Cathedral. To find my way there was a mixed experience.

The Ruins of St. Paul is constantly filled with people, so walking from Senate Square in the direction of the Macao Museum would be one of the most convenient means of getting there. Even when driving, we parked some 400m away and walked.

Parking meters, Macau.

Parking meters is the system in Macau when parking along the streets.

Scooters and motorcycles, common mode of transport, Macau.

Scooters, a common sight and mode of transport.

Narrow street, Macau.

All the better to navigate these older, narrow streets.

Parking meters are the system in Macau, if you’re driving and you’ll also notice a fair bit of scooters and small motorcycles on the roads, which are excellent vehicles to navigate the narrower streets of the region.

The Ruins of St. Paul is today what is left of a Portuguese Jesuit cathedral that was accidentally destroyed by fire in the early 1800s. Dedicated to Saint Paul the Apostle, it was in the 1600s, a collegiate church that the Jesuits used to house those of their society who were on their way to Japan, via Macau. These ruins are one of the region’s most historic landmarks and enlisted as part of UNESCO’s World Heritage Site in 2005.

Approaching St. Paul's ruins, Macau.

The back of the facade to the Ruins of St. Paul where extensive renovation was carried out that straightened the facade, correcting its dangerous lean.

In this post, you’ll find a brief description of the Ruins of St. Paul from a book by Anders Ljungstedt (1992:14ff), republished from the Chinese Repository.

Anders Ljungstedt (1759-1835) was born in Linköping, Sweden where in 1798, he arrived on a Swedish East Indiaman at Canton and stayed on as a resident supercargo. After the closing of the Swedish East India Company in 1813, he moved to Macau where he remained till his death in 1835. He spent the last twenty years of his life devoted to the study of the history of Macau. His study was first published in 1832 (revised and published again in 1836) and is acknowledged as having been the first scientific historical study of Macau.

He was a Swedish Knight of Wasa, a scholar and a philanthropist. Though he never returned to Sweden, in 1824, he donated a large sum of money for a school to be built in Linköping, Sweden, where it still stands today.

St. Paul's Ruins, Calçada de S. Paulo, Macau.

In classic Chinese blue and white, Calçada de S. Paulo.

Signs at St. Paul's Ruins and The Museum of Macau.

Just across from the ruins is the Macao Museum and Monte Fortress.

The following description of the collegiate church of St. Paul is from Ljungstedt’s description of the Divisions of Macao

1. Parochial Districts. A concise description of the principal PUBLIC BUILDNGS must convince us, that the ancient inhabitants spared neither treasure nor pains to embellish and protect Macao. Churches. The districts borrow their names from their respective Parish churches. The cathedral, dedicated to St. Peter, gives to the principal district the denomination of Bairo da SĂ©. When this church was raised I do not know. The second an dmost extensive district is called Bairo de St. Lourenco, from St. Lawrence, its patron. To judge from an inscription, this temple may have been rebuilt in 1618. The third and most limited district is the Bairo de St. Antonio, from the church of St. Anthony, it was burnt in 1809, and rebuilt by liberal contributions of both Roman Catholics and non-romanists.

Bell of St. Paul's, displayed in the museum at Mount Fortress, Macau.

Bell of St. Paul stsands exhibited at the museum.

Bell of St. Paul's text, The Museum of Macao, Museu de Macau.

Text to Bell of St. Paul.

Collegiate Churches. St. Paul. By a private manuscript we are informed that Francis Peres and a few Jesuits had (1565) a house where they used to lodge those of their society, who went by way of Macao to Japan. A church was coeval with their entrance in China, it was burnt by accident. The noble building commonly designated by the name of St. Paul, “St. Paolo”, was erected in 1602 as expressed by VIRGINI MAGNAE MATRI, CIVITAS MACAENSIS LUBENS, POSUIT AN. 1662. (sic – should be 1602, ed) an inscription engraved on a stone fixed in the western corner of the edifice.

The old church was consecrated to our Lady, the mother of god “nossa Senhora da madre de Deos” and so is the modern. The frontispiece, all of granite, is particularly beautiful. The ingenious artist has contrived to enliven Grecian architecture by devotional objects. In the middle of the ten pillars of Ionic order, are three doors, leading to the temple; then range ten pillars of Corinthian order, which constitute five separate niches. In the middle one, above the principal door, we perceive a female figure, trampling on the globe, the emblem of human patriotism, and underneath we read MATER DEI. On each side of the Queen of Heaven, in distinct places, are four statues of Jesuit saints. In the superior division, St. Paul is represented, and also a Dove, the emblem of the Holy Ghost. In this edifice is a clock, which strikes quarters and hours, and to judge from an inscription on the principal wheel, Louis XIV, made a present of it to the Jesuit college.

Just a few steps up from the Ruins of St. Paul is the Monte Forte or the Fortress of Our Lady. As a symbolic thought about how often the westerners have come to new regions of the earth with the bible in one hand and the sword in the other, this fort makes up an important part of the historic center of Macau and was built during the 1600s – by the Jesuits.

Fortaleza do Monte, Mount Fortress, Monte Forte, Macau.

On the contrary, it is Macau’s glitz and casinos, one of which is the Grand Lisboa, that lends the region its success.

I was mostly taken in by the canons that lined the garden walls, reminding me most of all of the armament of the Swedish East Indiaman Gotheborg.

Besides these reflections this is a completely serene place at which to spend an afternoon, if the sun isn’t blazingly warm on that day, the rooftop garden itself offering a splendid view of the city.

360 Café at Largo da Torre de Macau

Torre PanorĂąmica, Macau Sky Tower from the highway, Macau.

Torre PanorĂąmica or Macau Sky Tower, one of the region’s landmarks with the world’s highest bungee jump point from its outer rim at 233 m. A thrill to all Evel Knievels out there, and certainly not for the faint hearted!
Photo © C M Cordeiro-Nilsson for CMC 2010

Driving along the highway, Macau’s Sky Tower looked akin to Seattle’s Space Needle, though at 338 meters, it stands considerably higher than Seattle’s landmark. Both structures halfway across the globe, have a revolving restaurant at the top and it was there, at 360 CafĂ© that we were headed to have lunch.

Torre Panorùmica, Macau Sky Tower, elevator to the 60th floor, 360 Café.

360 at 60.

Having never been to Macau or dined at such an altitude, I hardly knew what to expect. The enthusiastic discussions between well-meaning and highly adventurous relatives on bungee jumping after lunch made me think twice about having lunch at all, wondering which was worse, never having bungee jumped at all or contemplating bungee jumping after downing lunch.

My quiet reservations about eating at 360 CafĂ© lifted however, when on the 60th floor, I stepped out of the elevator and was greeted by the most delectable spread of cookies, cakes, jellies and fruits – the dessert table laid just where the elevator entrances were.

Dessert greetings, 360 Cafe, Macau Sky Tower revolving restaurant.

Dessert greetings.

Beyond the dessert spread, a breathtaking view of Macau in panorama!

Top view, 360 Cafe, Macau Sky Tower revolving restaurant.

A captured moment in the spin that takes about an hour to come full circle.
Perfect timing for a languid meal.

360 Cafe, straight on shot, view from the top, Macau Sky Tower revolving restaurant.

Straight on.

360 Cafe, interior, Macau Sky Tower.

Tables.

This restaurant is no doubt one of the more interesting dining experiences in Macau, serving quite a wide variety of cuisines from Continental to Southeast-Asian, Indian, Chinese, Macanese and even Japanese food.

Chinese cuisine, 360 Cafe, Macau Sky Tower.

There’s something comforting about bread, whether served filled and steamed …

Breads in basket, 360 Cafe, Macau.

…or baked plain, tossed in wicker baskets.

Macanese cuisine was what caught my attention at this lunch sitting. Unique to Macau with Portuguese and Chinese influence, the cuisine stemmed from the wives of Portuguese sailors during the 16th century in an attempt to replicate food found at home using local ingredients and spices. Dominant spices and ingredients in Macanese cuisine include turmeric, coconut milk, cinnamon and bacalhau (salted dried codfish).

Passionate about bacalhau, the number of ways in which this could be used in dishes is comparable to the number of listed French cheeses, more than one dish / cheese for every day of the year. The curiosity about bacalhau is that it originated in Norway before refrigeration was mainstay in the early 16th century, travelled halfway across the globe to land in Macau and is still commonly used in cooking in Macanese food today. As a result, Macanese cuisine can be aptly described as fusion cuisine.

Angel Cake, 360 Café, Macau Sky Tower revolving restaurant.

Angel Cake.

Luscious Red, 360 Café, Macau Sky Tower.

Luscious Red.

Apart from Macanese cuisine, the highlight for me was the dessert spread where I got a chance to sample Macanese desserts, in particular, Serradura that literally translated means, ‘sawdust pudding’. Served in this restaurant in tiny portions, this soft, sweet and creamy dessert made with just the few basic ingredients of cream, sugar and eggyolks topped with finely crushed biscuits, was perfect to round off lunch.

And after an hour or so, the 360 revolution told that time had passed and we were back at the vista where we began. And I had almost forgotten my fear of bungee jumping.

Through the backstreets of Macau to Margaret’s CafĂ© e Nata

The Grand Lisboa as seen from the fortress, Macau.

A view of Macau today with the towering Grand Lisboa as seen from Monte Forte.
Photo © C M Cordeiro-Nilsson for CMC 2010

When in Macau, what hits you first are the ostentatious buildings, mostly casinos to attract all sorts of tourists. And some people frequent Macau with what I find in slight irony for masochistic reasons, the gamblers for a purpose and the non-gamblers for the sheer delight to revel in what they are not.

But Macau, rich in its history and currently known for its distinctive blend of Portuguese-Chinese culture ingrained into the administrative and education system of the region, is also known for its food.

Café e Nata, Macau for Portuguese egg tarts.

Highly reviewed and written about, though more difficult to locate for first timers in Macau.

In this post is a discovery of some of the most sumptuous Portuguese egg tarts in Macau, tucked away in a highly unlikely corner of the region in Gum Loi Building – Margaret’s CafĂ© e Nata.

I thought the cafĂ© unlikely because of the manner in which I found it. Bundled in a car by relatives and driven to a nearby parking area that wasn’t exactly nearby after all, we walked through busy main streets, crossed several large junctions where the golden glint of the Grand Lisboa loomed large before us, not to be missed by anyone and as if out of nowhere, shuffled into a back alley that though sunny, looked the complete opposite of all that glittered in Macau.
Continue reading ‘Through the backstreets of Macau to Margaret’s CafĂ© e Nata’

Reflections on durian ice-cream

Being a great fan of both the durian, the royal fruit of fruits or the stinky fruit (depending on how you view it) and ice-cream, what would be more natural than combining the two to make durian ice-cream?

durian_1

Durian ice-cream made with gula Melaka and coconut milk, an old Nonya recipe from Singapore. Served in a Straits Chinese porcelain bowl from the 1920s. This bowl is decorated with peony flowers, a ‘feng’ bird (phoenix) and Buddhist emblems. All very traditional, the emblems also reflected in the textiles they produce.
Photo © J E Nilsson and C M Cordeiro-Nilsson for CMC 2010

Moving between countries as I do, I often reflect upon the differences and similarities between Singapore and Sweden where I find Sweden a solid structure that is not likely to change very much, ever, and where everyone is “pretty much ok” or lagom, while Singapore is a nation whose wealth has come more recently, where education really pays in terms of income, and the large proportion of citizens who are well off, are bathing in new money in a way we cannot imagine in Sweden. And I am perpetually convinced that both nations would have a lot to learn from each other, their histories afterall intertwined by the Swedish East-India trade from even before Singapore was officially founded by the British.
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Trying your hands at homemade ice-cream sorbet

Home made elderberry sorbet.

Home made elderberry sorbet topped with frozen raspberries.
Photo © J E Nilsson for CMC 2010

When summer finally arrives in Scandinavia and Northern Europe it hits all of us as a great event that somehow needs to be dealt with and celebrated. The dishes gets lighter, are often served cold and more efforts are put into deserts that might even develop into a full meal, and lets admit it, might end up as the meal itself since it turns out so delicious you start with it, and then you get too full to eat anything more.

I have many favourite ice cream parlors in Sweden as well as in Singapore but occasionally it is fun to see how far you can get on your own with all natural ingredients and a few minutes of efforts.

This is how to make the above sorbet with no special machinery or very complicated ingredients.
Continue reading ‘Trying your hands at homemade ice-cream sorbet’

Swedish crayfish lunch

crayfish_july_2010

Swedish crayfish for lunch. One more no cooking lunch suggestion for a sweltering hot summer’s day.
Photo © J E Nilsson for CMC 2010

I don’t know what it is with the Swedish summer heat that makes me, an absolute tropical person who should be able to deal with searing heat with a smile, completely lose all motivation when it comes to spending time over a hot stove, cooking something for lunch.

As luck would have – a large tub of ready cooked Swedish west coast crayfish for sale at a nearby island, presented itself as a saviour. Served with a freshly baked baguette, homemade mayonnaise and a glass of iced white wine.

Splendid.

And something sweet for dessert – fresh strawberries and cream.

No cooking whatsoever. All at home were delighted.

Strawberries and cream – a forgotten art form

easy_summer_dessert

Nothing can bring out the flavours of sun warmed fully ripened strawberries, fresh from the field than sugar and full fat cream.
Photo © J E Nilsson for CMC 2010

Sometimes it occurs to me in these days of sophisticated cooking, when so often, food gets over the top complicated to make, to think back on how our grandmothers did it. They had all the responsibilities of running a large household while hordes of toddlers ran around their feet. Still they managed to cook and offer their families good meals, often delicious and in the process creating culinary traditions that would live for generations. In that spirit I’d like to remind you about the easiest of them all, a Scandinavian summer classic, offering culinary sensations of unsurpassed quality.

No gourmet chef could ever top this – fully ripened strawberries fresh from the field, drizzled with sugar and savoured with full fat cream.

Ben and Larry’s in Singapore, thinking outside the ice-cream box

Cheryl Marie Cordeiro and Ben Chung, owner of Blic's homemade ice-cream parlour in Tampines, Singapore

With Ben Chung, part owner of Blic (Ben and Larry’s Ice-Cream) ice-cream parlour at Tampines, Singapore
Photo © Cheryl Marie Cordeiro-Nilsson for CMC 2010

Tucked away in the cozy heartland of Tampines in Singapore, not too far from Tampines SAFRA, I was surprised to find an ice-cream parlour with a sleek orange and cream interior called Blic. Following my instincts in finding good ice-cream, I went in. The place served up authentic homemade ice-cream and sorbets without preservatives, artificial flavours or fillers – a pure food philosophy that was right after my heart!

Ben Chung of Blic (Ben and Larry’s Ice Cream) is the creative force behind Blic and has created more than 40 ice-cream flavours of which some 20 flavours are rotatingly available at the counter at any one time.

Sea Salt Malt, Kahlua Cookies Caramel and Tiramisu from Blic, Singapore.

That gorgeous melt! Seasalt Malt, Kahlua Cookies Caramel and TiramisĂč.

Ben’s first original creation was Seasalt Malt, inspired by Japanese ice-cream parlours and a variation of a popular Japanese Seasalt Caramel he once tried.

Personally, I have to admit I’m not too adventurous when it comes to ice-cream flavours, preferring all my life to stick with dark chocolate, rum and raisin and coffee flavours. Then several years ago when sushi bars were becoming popular and established in Singapore, I tried Matcha or green tea ice-cream which I thought was radical! I’ve personally never tasted an ice-cream flavour that was sweet-salty as in this Seasalt Malt flavour, so this was a first! Another first was Kahlua Cookies and Caramel, where I’ve only ever tried the conservative Cookies and Cream flavour prior to my visit to Blic.
Continue reading ‘Ben and Larry’s in Singapore, thinking outside the ice-cream box’

Swedish westcoast archipelago

Cheryl Marie Cordeiro, Swedish westcoast 1

In a moss green maxi halter dress along the Swedish westcoast archipelago.
Photo © JE Nilsson and CM Cordeiro-Nilsson for CMC 2010

I was greeted by a tepid tropical rainstorm when I landed, the weather being unusually warm and playful even as Swedish summers go. It felt surreal that I didn’t need to put on any cardigan on my way home.

Cheryl Marie Cordeiro, Swedish westcoast 2

After the hectic weeks spent in Singapore at the heart of Asia, where everything seemed to move at double speed, being back in Sweden offered an instant breather. For one thing, you can sit and watch the sail boats go by without having a need to know where they’re off to or when they’ll return.
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Dim Sum that touches your heart, in Hong Kong

Steamed eggyolk buns, dim sum or yam cha in Hong Kong.

Steamed egg yolk buns, New Star Restaurant, Hong Kong.
Photo © Cheryl Marie Cordeiro-Nilsson for CMC 2010

I’ve far too often heard that Hong Kong has the best dim sum, so I was naturally excited about being in Hong Kong if only for the food.

But when in Hong Kong, like its so many shopping establishments, you’re confronted with so many eateries and interesting food choices that finding the recommended dim sum spots doesn’t even occur to you. You’ll find yourself pulled by interesting sights and smells to various foods on display, not the least amusing is watching people enjoy their meals standing at street corners, oblivious to heavy traffic not two feet from them. People stand and eat with the current rain on their shoulders, playfully dampening their fresh clothes and all of this plus the noise of the traffic and the rush of footsteps from others, makes you as a visitor want to get in on the act too – go completely local and tuck into some interesting food, standing in mud puddles and all.

Steamed meat dumplings, dim sum, Hong Kong.

Steamed meat dumplings.

Charsiew pau, dim sum, Hong Kong.

Char siew bao.

After the first rush of excitement and confusion with authentic Hong Kong cuisine, I set about to find the Guide Michelin star dim sum restaurant, Tim Ho Wan (æ·»ć„œé‹é»žćżƒć°ˆé–€ćș—)which means “Add Good Luck” at Tsui Yuen Mansion, Kwong Wa St, Mong Kok. The place is notoriously tiny in seating capacity and has been described as literally, a hole-in-wall place to eat. Well, suffice to say, without much planning this time around for Hong Kong and worse, without a map, I didn’t manage to find that place but ended up at New Star Seafood Restaurant along Stewart Road that, to my serendipitous discovery, had some truly awesome dim sum!
Continue reading ‘Dim Sum that touches your heart, in Hong Kong’