Dinner Plans: Macao Trading Co.
March 30, 2012 | Homepage
The peninsula of Macao is known for its lively nightlife and cuisine—a blend of Chinese and Portuguese culture—and Tribeca restaurant-cum-spice den Macao Trading Co. lives up to that description precisely. The interior of the restaurant was inspired by Macao's "red-lantern" district. There are 115 seats for dining and underground you'll find an intimate lounge serving cocktails and a full menu.
Bartender Dushan Zaric, who is also a co-owner, mixes Macanese cocktails like the Dr. Funk, a refreshing combination of Mekhong Thai rum, house-made grenadine, ginger beer, fresh fruit, and a drizzle of absinthe. The Bashful Maiden features Hendrick’s Gin shaken with elderflower liqueur, velvet falernum, lemon juice, and puréed melon. (Zaric is also the mastermind behind West Village cocktail staple Employees Only.)
Late-night dining is available from midnight to 3:30 AM. Burn the midnight oil snacking on Maine lobster and crab buns and dry-fried boneless pork ribs, or opt for entrées such as praline-crusted bone marrow, bacalhau carpaccio (salted cod, pickled jalapenos, and black garlic aioli), and "Ants Climbing the Tree," a dish of glass noodles, minced heritage pork, and chilies. Desserts include Portuguese-style doughnuts with vanilla cream and almond cake with peri peri hot fudge.
Next month, executive chef Kevin Chun, who joined Macao in 2011, will up the restaurant’s culinary ante with a new spring menu. Influenced by his Hawaiian-Chinese heritage, Chun comes to Macao from SoHo House, where he served as executive sous chef. He has also worked alongside star chefs such as Nobu Matsuhisa, Charlie Trotter, and Ron Siegel. 311 Church St., 212-431-8750
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