Macau: A Mix of Sweets and Spices
- Macau, Tourism -
By Izah Morales
INQUIRER.net
Seeing the fluffy clouds from the plane, which looked like soft pillows, I felt like I was in dreamland. But I knew I was not dreaming when the plane landed on the runway of the Macau International Airport at Taipa Island one cloudy Monday afternoon.
As we headed to the arrival area, I heard voices spoken in different tongues. I opened my little notebook and jotted down a few conversation lines in Cantonese and Portuguese. But then again, they were of no help. Only a handful of people understood English. I noticed that they understood my English better if I imitated the way they spoke.
We later made our way to the hotel through a transport service from a travel agency, albeit most hotels do offer free shuttle services. When we arrived at the hotel, we checked in our luggage, grabbed a map and a booklet on some basic information about Macau from the concierge and went out to taste what it offered.
We took the hotel’s free shuttle to go to the Macau Ferry Terminal. The shuttle passed by a bridge connecting Taipa Island and the Macau Peninsula. The beauty of Macau bloomed as the sun set. Photographers would surely fancy the dazzling lights from the bridge and the exterior of the casinos.
