Corporate Bits | Portofino launches Sunday all-you-can-eat lunch

The Venetian Macao’s award-winning Italian restaurant Portofino has launched an all-you-can-eat Sunday lunch menu – Sunday Abbondanza – with a selection of Italian dishes, from appetizers and pastas to pizzas and desserts. Portofino’s new Sunday menu allows guests to choose from a wide selection of signature dishes, including: Octopus and cannellini bean salad with garlic and extra virgin olive oil, Salmon carpaccio with capers and dill, Garganelli with black mussels in light tomato spicy sauce, Assorted mixed grill with beef tenderloin, pork chop, US lamb T-bone, chicken breast, salmon filet, roasted potatoes and assorted vegetables.
“The awards received so far by Portofino motivate us to continue striving to do better and better,” said Katia Soujol, Portofino’s Senior Chef. “With our ingredients imported direct from Italy and the Mediterranean, we hope the delicious selections on our new all-you-can-eat menu surprise and delight our valued guests with an amazing Sunday lunch.”

Over 300 secondary students from 26 schools join CEM Solar & Capacitance model car race workshop

Companhia de Electricidade de Macau (CEM) in collaboration with the Macao Youth Federation, the General Association of Chinese Students of Macao and the Macao Federation of Trade Unions’ Youth Center, together with the technical support of Hong Kong Technology & Renewable Energy Events (HK TREE) is organizing the 2nd edition of the ‘Solar Model Car Race’, plus introducing the 1st edition of the ‘Capacitance Model Car Race’ to be held at Coloane Power Station this Sunday, 26 October.
A half-day workshop at the Federation of Trade Unions’ Escola Secundária Técnico-Profissional was organized on 20 September with the objective of preparing all participating students for the two competitions.

Fonterra Foodservices Pastry Challenge Macau

For the third year the “Fonterra Foodservices Pastry Challenge Macau” was held on Monday at IFT Macau. The event provided a platform for pastry chefs and connoisseurs to showcase and exchange skills in a competitive environment. Fonterra Foodservices is committed to providing chefs with the opportunity to develop their skills through competitions and workshops.
During the event, the 18 finalist chefs ’battled’ during a three-hour concentration-filled competition. This year’s theme “Spice It Up” required the 9 finalists to harmonize herbs and spices to produce two identical cakes that showcased the characteristics of their chosen herbs and spices as main ingredients for their masterpiece along with Anchor dairy products.
This year’s Champion Gold award winner was the Institute for Tourism Studies for their Rouge cake. The Silver award went to Grand Hyatt Macau for their Sichuan Temptation cake; and the Bronze award went to Sheraton Macao for their Taste Of Autumn cake. Finally, the Angliss Excellence Award was presented to Banyan Tree for their “Burning Your Heart” creation.