Macao Trading Co.

Haute African? Sooooo 2008. New York's latest global fetish going into ‘09: Macao. Just when you think the city had plundered every conceivable cuisine on earth, along comes this Tribeca eatery that explores the fascinating flavors of this Portugal-influenced Chinese territory. The clincher: Chanterelle's David Waltuck and Keith Harry are consulting chefs, and Waltuck will finally have the chance to indulge his love of Chinese cuisine, which he’s been cooking since high school. Although Macao itself is a fusion of cultures, the menu here won’t be a fusion of flavors: Waltuck plans to keep both cuisines distinct, offering up two separate preparations of a particular item served side by side, from meatballs to whole black bass to prawns. To wit: Manila clams, served Portuguese style (with choriço) and Chinese style (with black beans and chilies).

See more: Tribeca restaurants, Asian restaurants