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About the new logo 💭 :
澳門去年獲聯合國教科文組織授於「創意城市美食之都」。而 MacauEat 的新Logo 的創作，便受到澳門菜系中西文化會粹的啟發。因此 Logo 中以富中華文化色彩的筷子夾著澳門土生菜經典的葡撻。象徵著亞州菜在土生菜的發展和傳承中扮演著不可或缺的角色。
Logo 葡撻中的焦糖是澳門地圖，MacauEat 也希望繼續為大家介紹更多澳門美食，發掘其更多可愛之處，構建澳門美食地圖！
平面設計: ACE Design & Production
UNESCO designated Macau with “Creative City of Gastronomy!” last year. The new logo of @macaueat is inspired by the uniqueness of Macanese food, a happy medium founded between asian and western cuisines. “The chopsticks holding a Macane...
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國際美食、文化、藝術與觀光組織(IGCAT)參與第一屆亞洲文化中介組織論壇新聞稿
【1st Asian Network of Cultural Intermediaries Forum】
IGCAT was invited to the 1st Asian Network of Cultural Intermediaries Forum in Taiwan, 2-3 November. The invitation came from the Graduate School of Arts Management and Cultural Policy, National Taiwan University of Arts. It was an opportunity for IGCAT’s President, Dr. Diane Dodd to meet the Deputy Minister for Culture and to present the Regions of Gastronomy project.
The Brew House has finally landed in Penang after establishment of several outlets in Klang Valley. The modern bistro offers fusion of Pan-Asian and modern western gastronomy, on top of regular choices of alcohol drinks. Its menu revolves around a variety of creative innovation of pork dishes with a budget friendly price tag, although premium choices such as pork knuckles are available for those who are seeking for some pampering. Budget savvy people can consider their daily ...
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大家有沒有想過為何食物會變熟? 今集與大家淺談及示範"真空低溫烹調法"! 做出一道完美的牛扒和兩個汁醬(鮮菌芥末奶油汁&紅酒燒汁)。
Have you ever thought about why foods become cooked? Today we will have a basic introduction and demonstration on "Sous-Vide Cooking". Let's make a perfect sous-vide steak and two delicious sauces (Mushroom Mustard Wasabi Sauce & Red Wine Light Sauce).
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