This article reviews food expert Annabel Jackson's latest book, entitled The Making of Macau's Fusion Cuisine: From Family Table to World Stage, which displays the breadth and depth of global culinary encounters in this former Portuguese colony along China's maritime periphery. Exploring the continuity and changes of Macao's cosmopolitan cuisine from the past to the present, Jackson utilises the categories of food, identity, and memory as analytical windows onto larger historical, economic, and socio-cultural factors that have transformed the local culinary heritage. The essence of Macao's cuisine is remarkably pluralistic and inclusive, but the discrete components that are initially rooted in the Portuguese, Cantonese, Chaozhou, Indian, and Malay cooking practices have evolved over time. Even as the rapidity of changes and developments in the post-colonial era has inspired nostalgia for authentic local cuisine, this genuine desire is driven by a sentimental effort to romanticise one’s favourite home-cooked food as an antidote against excessive commercialisation.