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Essential GOURMET 是意大利 Piedmontese Regional Enoteca Cavour 委任的“白松露世界大使”。 在 「 澳 門 銀 河 」,「 8½ Otto e Mezzo BOMBANA」 行 政 总 厨 Antimo Merone 偕 同 其团队成功为餐厅赢得无数荣誉,其中连续 第三年获取“米其林一星餐厅”殊荣。 除 了 每 年 11 月 至 年 底 推 出 的 招 牌 阿 尔 巴 白 松 露 餐 单 外 ,餐 厅 还 为 食 客 奉 上 丰 富 多 样的精致意式美馔。 如果宾客在黑松露时令季(即日起至三月) 莅临就餐,餐厅自制意式细丝面配黄油、帕 玛森芝士及意大利新鲜黑松露定会让您的味 蕾倍感宠溺。意式细丝面(每日新鲜运来的意 大利面粉和日本鸡蛋制作)充分吸收了黑松 露、鸡汁和砵酒制作的酱汁,味道让人回味 再三。在把菜式呈献给宾客前,餐厅侍者会在 桌上现场刨黑松露,打造出落英缤纷的绝美 视觉效果,入口后更是沁入心脾,余味绵长。 餐厅中许多菜式都完美融合了亚洲食材 和意大利佐料,例如北海道帝王蟹、香煎扇 贝及夏日限量菜式——招牌羊排配焗烤甜椒 和茄子,都是最受饕客热捧的美味珍馐。 除 了 让 人 垂 涎 的 精 美 餐 单 外 ,「8½ Otto e Mezzo BOMBANA」还供应各种高级美酒搭配 佳肴。餐厅亦被《米其林指南香港澳门 2018》 评为“供应优质餐酒的餐厅”。

丽轩

高级粤菜食府「丽轩」位于澳门丽思卡尔 顿酒店,带给人无与伦比的用餐体验。餐厅 的装潢洋溢中葡历史文化气息,其绝佳的位 置让宾客可以饱览澳门美景,为宾客呈现至 臻完美的用餐环境。 在总厨傅文彪的带领下, 「丽轩」已经连续 两年荣获「米其林一星餐厅」殊荣。餐厅供应 顶级粤式美馔,招牌菜式包括蜜烧西班牙黑 豚肉叉烧、脆米海皇焗金瓜,绝对悦目赏心。 「丽轩」梅菜王扣肉亦是餐厅的招牌菜式。 傅总厨用现代手法重新演绎这道经典的客家 菜式,用作扣肉的荷兰猪肉赋予菜式完美的 口感,搭配油炸过的干梅菜不会过于油腻,因 为烹饪过程中糖分挥发,上菜前再撒上一点 点糖,便成就这道宛如艺术品般的传统菜式。 「丽轩」视菜式的卖相与味道同等重要,以 高级西餐的创意出品方式呈献精美绝伦的粤 菜佳肴,款款如同艺术品。 最 后 ,以 餐 后 甜 品 为 完 美 的 一 餐 划 上 句 号 吧 。「丽 轩 」的 甜 品 餐 单 上 有 无 数 让 人 垂 涎三尺的广式甜品供宾客品尝。 쐽

澳门丽思卡尔顿酒店 -丽轩 The Ritz-Carlton, Macau - Lai Heen

澳门星际酒店 -风味居 StarWorld Hotel - Feng Wei Ju

in StarWorld Hotel is second to none. In this acclaimed restaurant diners can discover the best Chuan-Xiang cuisine from the regions of Hunan and Sichuan as well as the delicate handmade "al dente" noodles. In order to deliver an authentic spicy taste to diners the restaurant uses only the finest local ingredients. With over 25 years of experience in the culinary industry, Executive Chinese Chef Chan Chek Keong has accumulated a wealth of experience in Chinese cuisine, devoting himself to the study of various local specialties across China’s many provinces. Chef Chan and his professional culinary team present a plethora of flavourful authentic dishes - including Beef Loin with Lotus Paste, Crispy Chicken Fillets, Boiled Mandarin Fish Fillets in Chili Oil and Pork Neck Meat with Hot Garlic Sauce. A live, open noodle and dumpling show kitchen adds an exciting buzz to the restaurant’s ambience.

8½ OTTO E MEZZO BOMBANA Founded by Chef Umberto BOMBANA - a ‘Worldwide Ambassador of White Truffles’ as designated by the Cavour Regional Enoteca in Piedmont, home of the coveted fungus 8½ Otto e Mezzo BOMBANA is one of the most reputable Italian restaurants in Asia. At 8½ Otto e Mezzo BOMBANA in Galaxy Macau, Executive Chef Antimo Merone and the professional culinary team have successfully led the restaurant to countless achievements, including a 1 Michelin star for the third year. Alongside the signature Alba white truffle menu during November to the end of the year, 8½ Otto e Mezzo BOMBANA serves an array of delicacies with Macau characteristics. For guests who visit the restaurant during the black truffle season (from now until March) the homemade tagliolini, butter, parmesan, melanosporum black truffle will surely satiate the palate. The tagliolini - made with Italian flour and fresh Japanese eggs every day - absorbs a puree made of black truffle, chicken jus and port wine. Prior to serving to guests, staff will shave

the fresh melanosporum black truffle at the table, producing a beautiful effect, as pleasing to the eye as it is to the palate. In a perfect blending of Asian produce and Italian seasoning, other must-try dishes include Hokkaido King Crab, fennel emulsion, Amalfi Lemon, and River Beluga Caviar. Marinated and Serrated Scallop, cauliflower puree, mandarin as well as Summer limited dish Aveyron Lamb, bel pepper peperonata, and eggplant parmigiana also figure high on guests’ lists. Enhancing the menu is a selection of fine wines. 8½ Otto e Mezzo BOMBANA is also recognised in Restaurants with Interesting Wine Lists in the Michelin Guide Hong Kong and Macau 2018.

「澳門銀河」-8½ Otto e Mezzo BOMBANA Galaxy Macau - 8½ Otto e Mezzo BOMBANA

LAI HEEN Lai Heen, the fine dining Cantonese restaurant at The Ritz-Carlton, Macau, is a breathtaking experience. From the stunning décor that pays homage to the city’s Chinese and Portuguese history to the sweeping views of Macau, the restaurant is perfection. Helmed by Chef Bill Fu, Lai Heen has been awarded 1Michelin star for the second year in a row. The menu showcases Chinese cuisine at its finest, with dishes such as Char-Grilled Barbecued Ibérico Pork, Baked Crispy Fried Rice with Seafood in Baby Pumpkin as delightful to the eye as they are to the tongue. Chef ’s Special Braised Pork Belly with Preserved Vegetable is the signature dish of the restaurant. Chef Fu has reconstructed this classic homemade dish with a modern twist using pork belly from Holland, which gives the dish a perfect balance without being excessively heavy to pair with dehydrated deep-fried preserved vegetables (mui choi), finishing with a dash of sugar as some of the sweetness evaporates in the process. Presentation is as important as the taste of a dish, of course, and Lai Heen presents exquisite Cantonese dishes with the same creativity with which a Western plate is presented. And to finish off the meal? The dessert menu offers an endless array of traditional mouthwatering Cantonese sweet treats! 쐽 澳门精华 | 2018年 2月- 3月 | 11

ESSENTIAL MACAU. FEBRUARY / MARCH 2018  

Launched in 2011, Essential Macau is a bimonthly printed luxury lifestyle magazine targeted at the most affluent visitors to Macau. Contents...

ESSENTIAL MACAU. FEBRUARY / MARCH 2018  

Launched in 2011, Essential Macau is a bimonthly printed luxury lifestyle magazine targeted at the most affluent visitors to Macau. Contents...

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