Home to one of the world’s earliest forms of fusion cuisine, Macao has its sights firmly set on sustainability and avoiding food wastage, important ingredients to not only promoting its stance on a worldwide problem but also boosting its tourism appeal.

Down a narrow side street, a stone’s throw from Macao’s bustling Senado Square, a man selling congee – China’s ever-popular staple rice porridge – jumps out from behind a screen to serenade unsuspecting guests. While at first startling, his rendition of some favourite tunes soon attracts an admiring audience, a daily routine he has been doing for years. At the end of the impromptu performance, he adds that he likes to bring happiness to the faces of passersby, which roundly receives applause.

Macao is set to stage its largest array of art exhibitions as part of its year-long 20th anniversary celebrations as a Special Administrative Region of China (SAR).