kitchen. This former sous chef from Employees Only offers a new perspective on Macanese-inspired specialties for which restaurant has become best known. Chef Josh is passionate about farm-to-table cooking and eager to bring his enthusiasm for local & seasonal ingredients to the dishes served at this Southeast Asian restaurant.
“Clean, focused flavors are the backbone of this food,” says Chef Josh, “I want the dishes to reflect the extraordinary dynamic of the Macanese palate from an American perspective.”
Chef Josh has revamped and simplified the menu, now offering an assortment of dishes that combine the flavors of the notorious island’s two cultures — Chinese and Portuguese that includes Tortilha do Macao with sautéed crab meat and curry aioli; Grilled Prawns with garlic refrito & cashews; Braised Heritage Pork Belly with mustard greens, grapefruit & aged balsamic; and Sautéed Diver Scallops with Malaysian curry sauce & country ham. He also tweaked a selection of Macao Trading Co’s signature dishes that includes Mushroom & Truffle Croquette and the Peking Pork Style Rib.
Macao Trading Co.
311 Church Street
New York, NY
212.431.8750
– Guest contributor
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