中文摘要 / Summary in Chinese
The IFTM Educational Restaurant has been included in the inaugural selection for “Essence of Asia”, a list of eateries that represent the “spirit of Asian gastronomy”. The selection, announced on 16 March, is part of the prestigious Asia’s 50 Best Restaurants initiative.
Essence of Asia aims to promote “local hero restaurants that embody the culinary spirit of the continent,” the organisers said in a release. The selection features restaurants that “honour culinary traditions, reinvent indigenous cuisines and revive centuries-old recipes, all while playing a key role within their communities,” the statement added.
The Educational Restaurant was praised as an “upholder of culinary traditions and champion of sustainable dining”, offering dishes that draw on Macao’s ‘East meets West’ heritage. The restaurant – and IFTM as a whole – “set the standard for hospitality training in the region,” said the list’s creators.
The inaugural Essence of Asia selection covers establishments in 49 cities, across 20 countries and territories, stretching from Pakistan to Japan. No rankings are used, so as to “celebrate the uniqueness of each restaurant,” according to the organisers. The list was based on expert advice, including from chefs at restaurants featured in the Asia’s 50 Best Restaurants list, as well as trusted gourmets around the region.
The Educational Restaurant’s inclusion in Essence of Asia comes shortly after the eatery became the first Macao establishment to be awarded a Michelin Green Star for commitment to sustainable gastronomy. The recognition, announced in January, was featured in the 2021 edition of the Michelin Guide Hong Kong Macau on fine dining.
The restaurant has also been a recipient for a number of years of the ‘Travelers Choice’ award from popular international travel website Tripadvisor.
The Educational Restaurant is a training unit of IFTM, and is on the Institute’s Mong-Há Campus. It offers students a practical education setting. Undergraduates, coached and supervised by the restaurant’s professional staff, can acquire valuable experience of working in a real operations environment.