Aimed at giving full play to the important role of Macao as a platform between China and Portuguese-speaking Countries, and further promoting multicultural exchange and people-to-people bonds between China and Portuguese-speaking Countries, the Faculty of Hospitality and Tourism Management (FHTM) and Permanent Secretariat of the Forum for Economic and Trade Co-operation between China and Portuguese-speaking Countries (Macao) held the Two Sessions of “17th Cultural Week of China and Portuguese-Speaking Countries Culinary Workshop” – Demonstration of Angolan Cuisine and Cape Verde Cuisine on September 30th, 2025. Guinea-Bissau chef Lassiatu Bana Djalo Balde and Cape Verde chef Lamine Mascarenhas Medina were invited to share their industry experiences and demonstrate culinary skills. The events attracted over 80 FHTM students.
Group Photo: Demonstration of Guinea-Bissau Cuisine
Group Photo: Demonstration of Cape Verde Cuisine
Macau University of Science and Technology attaches great importance to this event. Prof. Ben K. Goh, Dean of FHTM, Prof. Timothy Lee, Vice Dean of FHTM, Dr. Brenda Yang Program Director of Bachelor of Hotel Management and Chef Mary Ote from the Faculty of Hospitality and Tourism Management attended in person to show their support.
Prof. Ben K. Goh Presented a Souvenir to Chef Lassiatu Bana Djalo Balde
Prof. Ben K. Goh Presented a Souvenir to Chef Lamine Mascarenhas Medina
Prof. Ben K. Goh gave a warm welcome speech to the guests and emphasized that in Portuguese-speaking countries, culinary culture is greatly influenced by history, geography, and the fusion of different ethnicities, showcasing diversity and richness. The cuisine in these countries often plays a significant role in social gatherings and family occasions, with many traditional dishes embodying unique local stories and cultural significance. He hopes that students will gain a deeper understanding of the cultural meanings behind these dishes and tell the stories of China and Portuguese-speaking countries well through this event.
Chef Lassiatu Bana Djalo Balde Shared her Experiences with Students
Chef Lassiatu Bana Djalo Balde combines a legal background with professional culinary training, having studied organic and natural cuisine in Portugal. She is the founder and Co-CEO of a catering company in Guinea-Bissau, where she serves as Executive Chef. She has represented her country at international events such as the Lusophone Cuisine Festival in Macau, the African Cuisines Festival in Marseille, France, and the UEMOA Young Leaders Forum in Accra, Ghana. Specializing in organic cooking and creative culinary planning, she is fluent in Portuguese and French and is dedicated to promoting Guinea-Bissau’s gastronomic culture and modern culinary concepts.
Signature Dish: Moringa Brownie & Fonio and Shrimp Salad
Chef Lassiatu Bana Djalo Balde combines a legal background with professional culinary training, having studied organic and natural cuisine in Portugal. She is the founder and Co-CEO of a catering company in Guinea-Bissau, where she serves as Executive Chef. She has represented her country at international events such as the Lusophone Cuisine Festival in Macau, the African Cuisines Festival in Marseille, France, and the UEMOA Young Leaders Forum in Accra, Ghana. Specializing in organic cooking and creative culinary planning, she is fluent in Portuguese and French and is dedicated to promoting Guinea-Bissau’s gastronomic culture and modern culinary concepts.
Chef Lamine Mascarenhas Medina Shared his Experiences with Students
Lamine Mascarenhas Medina and Students’ Group Photo
Signature Dish: Roast Goat with Rosemary and Chã Wine
Signature Dish: Mackerel and Bread Soup