Portfolio of Kimberly Johans

A collection of articles created during my stint as a journalist at The Macau Daily Times

IFT brings a change of scenery with new season’s menu

Posted by Kimberly on November 2, 2007

By Kimberly Johans
Published in The Macau Daily Times
November 2, 2007, page 5 (290 words)


The Institute for Tourism Studies (IFT) has designed a new menu for the coming season, blending some of their best selling classics such as fillet of beef and crab bisque, with a new taste, courtesy of Executive chef’s Wong Man Su and kitchen consultant, Dell Griffin.
The New Zealander pointed out that the menu remained essentially Macanese and Portuguese with a twist of global influences. Yet his New Zealand background provides a means of incorporating such ingredients as their oysters such as ‘grilled New Zealand rock oysters with a tomato and eggplant sambal.’
Then of course, typically Portuguese ingredients such as Iberian pork also get a showing, such as in the menu item ‘braised Iberian pork cheeks with port and chestnuts.’
Having been attached to IFT for one year, Dell pointed out that ‘simplicity was the essence of good cookery’ adding that his favourite dish on the new menu was ‘terrine of foie gras with verjus jelly, red onion and quince jam.’
Asked what lessons he had learnt in the year he had been at IFT, Dell responded with “things have always been done one way and it’s hard for chefs to step outside of the square.
“or me, there’s no boundaries although I do respect tradition.”
The menu now consists of seven appetisers, three soups, two vegetarian options, six seafood options including fish, and six meat options. Dessert provides six choices.
Meanwhile, IFT’s educational restaurant will be closing for renovations after a couple of weeks, but not before their South Pacific food promotion whereby two chefs from New Zealand will be joining the team.
Once the restaurant closes for renovations, the menu will be transferred to the Pousada restaurant with the educational restaurant opening some time in early January.


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