PRESENTED BY MELCO RESORTS & ENTERTAINMENT
自我「意式」
self-expression italian style
DAVID HARTUNG (2)
A gifted young chef communicates a very personal culinary vision through Aurora’s authentically Italian food.
HELDER AMARAL has been chef de cuisine of Aurora, Altira Macau’s signature Italian restaurant, for less than a year. But taking on the prestigious assignment was part of a natural career evolution for the talented 28-year-old Portuguese native, who has held positions at a number of Michelinstarred French restaurants. For him, making the transition to standout Italian cuisine was seamless, given his previous experience with a luxury Italian hotel brand and the shared influences of two towering culinary traditions. “I am completely passionate about this role,” says Amaral, “as much as I am about being a chef, developing the cuisine at Aurora, and continually trying new things. The menus represent my vision, a very personal story. Here I am able to express myself through my food, and I love it.” For Aurora’s diners, this translates into fervid attention to detail, imaginative plating, a masterly balance of textures and flavors, and a keen sense of the seasonal. A case in point is Amaral’s Marinated Sea Bream, Sea Salt, Lemon, Cucumber, Oyster Leaf, a precisely orchestrated signature bursting with freshness that he characterizes as simply “my unusual sea bream carpaccio.” Fish imported from Japan is gently pounded paper thin to emphasize its delicate texture and perfectly paired with cucumber, presented in varying iterations that include gel and
Chef de Cuisine Helder Amaral
对才华出众的青年主厨来说，出任重要 职位其实是职业发展规划中再自然不过 的一步。28 岁的 Helder Amaral 来自葡萄 牙，曾于多家米其林星级法式餐厅历练 多时，担任澳门新濠锋招牌意大利餐厅 「奥罗拉」主厨也已经快一年了。Helder 早先还曾效力于豪奢意大利品牌系列酒
店，修炼了一身功夫，汇集了两大顶级 料理传统之长。因此，对他来说，转战 意大利菜系完全不费吹灰之力。Helder 强调 ： 「 我 全 身 投 入 新 工 作， 同 时 对 于 厨师专业、在『奥罗拉』拓展烹饪的可 能性以及尝试新作法也注入同等的热情。 菜色反映了我的梦想及个人故事。在这 nordic odyssey
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