Streets of Macao

For the past five years, Hans and the Ocean team have visited a different part of the world explored during Portugal’s Age of Discoveries. For their latest journey they travelled to Asia in search of the origins, influences, and flavours of the spice trade - and, of course, inspiration for their latest menu.

Looking for dishes with a connection to the regions they visited, they took to the streets in search of unique ingredients and stories that they could share through their food, moments that would represent the sights, sounds, and experiences of their travels.  

Street food has long been a part of the culture and traditions of the East, with all kinds of preparations, style, and serving methods that capture the eye and the imagination. Throughout the markets of their trip, the Ocean team visited street vendors selling seafood in every form imaginable: on skewers, in sandwiches, over rice, and, of course, raw.

At one of these many markets, they discovered a small stand that was turning raw shrimp and fish into paper-thin crackers with a kind of industrial press. They were made by pouring batter onto the press then adding the seafood whole. When the press was closed, the shellfish was perfectly preserved, almost like a fossil. It was a unique expression of natural beauty, providing inspiration from both its simplicity and its intricate aesthetic, presentation, and texture.

This was a traditional technique that presented the ingredient as a true piece of art. For the team, this was a journey worth exploring, they stood and watched the griddle press at work. Although the market was bustling with activity, crowds of customers stopped to watch as the chefs poured batter and all manner of seafood over the grill. 

These were known as senbei, and the street vendors would sell giant seafood senbei made with scallop, crab, octopus, and fish. The theatrical nature of their preparation was a performance itself and would be perfect to capture the vibrant spirit and creativity of the markets. 

Bringing a press back to Ocean was only the start of the challenges facing Hans and the team, first there was how to recreate the experience, then there was how to elevate that experience to the level expected of their new menu.  

Using anchovy, with ginger and peanuts, they were able to create a senbei that evokes the essence of what they had seen, the fresh flavours of the market, the visual impact of the pressed, perfectly preserved fish. A beautiful tribute to the art of nature, a sketch of the streets of Macao.