THE Sheraton Macao Hotel, Cotai Central is providing Portuguese poolside barbecue for its guests.

    In a nod to Macao’s rich Portuguese past, the Sala Pool at Sheraton is the place to go to on Fridays and Saturdays for an impressive spread of Portuguese-inspired barbecue dishes and great live music. One of the most popular is the Bairrada-style suckling pig, which is slow-roasted for 12 hours in an airtight charcoal box, sealing in all of its natural flavors. The Bairrada-style suckling pig is best paired with the Soalheiro Alvarinho, Vinho Verde 2013 to refresh the palate.

    Other Portuguese favorites are the grilled chorizo sausages flambéed with Portuguese brandy and the pata negra (cured ham). The rib eye, from neighboring Spain, is a beautiful, thick steak, grilled on the bone and served either sliced for the table or in singular portions, in keeping with Portuguese tradition. In terms of sauce, the perfect accompaniment to the Ribeye is Sheraton Macao Hotel’s homemade blend of Portuguese Piri Piri sauce spiked with a little brandy and honey to give it a much fuller, rounder flavor than the traditional sauces. In terms of wine, the grilled chorizo, pata negra and rib eye all go very well with a red wine from the Douro region of Portugal — Quinta da Romaneira Liceiras Tinto.

    For those who enjoy seafood, the Portuguese-style clams with white wine sauce are a must try, as well as the grilled octopus and tiger prawns with garlic and butter. Guests are also welcome to choose from a range of chilled seafood such as Boston lobster, king clams, blue mussels, snow crab legs, scallops and more. All of these succulent seafood dishes pair well with Sheraton Macao’s very own blend of Sala Red or White Sangrias, which are wonderfully refreshing to drink outdoors by the pool.

    Time: 6 p.m.-10 p.m., from now until Oct. 31

    Tel: (853) 8113-1200(SD News)