澳門金沙城中心「希雅度葡國餐廳」隆重開幕
Chiado Portuguese Restaurant Opens at Sands Cotai Central

澳門金沙城中心「希雅度葡國餐廳」現正隆重開幕。餐廳由星級名廚Henrique Sá Pessoa合作主理,以休閒高級餐飲概念,結合現代創新風格,將最美味經典的葡國菜餚呈獻給食客。

餐廳嚴格選用最優質及新鮮的當令食材,再加上廚師的精心準備,將美饌呈現於典雅的擺盤上,讓饕客更可配以儲存於酒窖的葡萄牙佳釀同時,亦能體會到餐廳熱情周到的服務。餐廳提供豐富的共享及完整的單點菜單,並著重於展現優秀葡萄牙美食的味道。

 

作為葡萄牙廚藝界中的領軍人物,餐廳行政總廚Henrique,從開業前就親力親為,領導設計團隊有關廚房和餐廳概念及菜單創作等事宜。他還負責招募餐廳的葡萄牙主廚和副廚師,以及培訓員工。

餐廳行政總廚Henrique表示:「我非常興奮『希雅度葡國餐廳』成功進駐澳門正式開業。我們不僅為澳門金沙城中心帶來精彩及現代的葡萄牙美食,還有葡萄牙充滿活力的餐飲業最原本的風味。」

「希雅度葡國餐廳」為饕客提供現代葡萄牙料理,招牌菜包括炙燒金槍魚片配醃製蔬菜和蕃茄韃靼醬,葡式馬介休伴慢煮蛋黃及洋蔥醬、烤南瓜湯配椰子奶油、蝦和杏仁,燉煮大蝦配甜薯泥和檸檬草及姜片,24小時慢煮乳豬配甜薯泥、白菜苗及香橙醬汁,烤羊裡脊、蘆筍、玉米麵包,香蒜奶油汁、 烤蕃茄和蛤蜊汁,香脆奶油酥配覆盆子果醬以及巧克力炸彈配鹽味焦糖榛子冰淇淋。

 

Sands® Cotai Central has announced the official opening of Chiado Portuguese restaurant. Offering a genuine taste of Portugal, Chiado was developed in partnership with celebrity chef Henrique Sá Pessoa, and is a modern, causal fine-dining yet informal concept emphasising traditional dishes.

 

Top quality ingredients are beautifully prepared and elegantly presented, complemented by an extensive Portuguese wine cellar and friendly, warm service. Offering generous sharing plates and a full à la carte menu, the emphasis is on flavours that epitomise the best of Portuguese cuisine.

 

Involved from the outset, Chef Henrique, a leading figure on the dynamic Portuguese culinary scene, led the design team in terms of kitchen and restaurant concept and menu creation. He was also responsible for recruiting Chiado’s Portuguese head chef sous chefs, and training staff prior to opening.

 

“I am thrilled to be opening our new Chiado restaurant here in Macao, where Portuguese food and wine culture has been celebrated for so long,” commented Chef Henrique. “We are not only bringing wonderful, contemporary Portuguese cuisine to Sands Cotai Central, but a genuine flavour of the country’s vibrant culinary scene and traditions.”

 

At Chiado diners can expect signature dishes such as tuna tataki with vegetable escabeche and tomato tartare; salted cod à brás with slow-cooked egg yolk and onion purée; roasted pumpkin soup with coconut cream, prawns and almonds; king prawn cataplana with sweet potato perfumed with lemongrass and ginger; 24-hour slow-cooked suckling pork with sweet potato purée, pak choy and orange; lamb tenderloin, asparagus and corn bread migas, garlic cream, roasted tomato and clam sauce; crispy vanilla parcels with raspberry coulis; chocolate bombe with salted caramel and hazelnut ice cream.

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