Visitors work up appetite in SAR

Offerings include more than just egg tarts, pork chop buns

Macao chef Savio Leong, who owns several restaurants in the city, prides himself on putting together a delicious mantis shrimp salad.

Starting work at 6 am, he drives his white van to Pier 23 at the city's fish market, where vendors rush to complete sales before 7:30 am. Amid this bustling scene, he buys half a dozen premium mantis shrimp.

At the Ocean Club Restaurant on Taipa Island, he poaches the shrimp and seasons it with a little salt and pepper before cutting it into bite-sized pieces and adding cherry tomatoes, black olives and thinly sliced onion. A sweet vinaigrette tops it all off.