Suncity Kitchen offers a wide selection of dishes from every corner of the world. The master chef, Chef Tse has created brand new menus, which evolve with the season and include food with incredibly original tastiness.
謝海珊於澳門任廚31年，每年總會花約三個月的時間到外地尋覓最鮮最罕的食材，他是次為太陽城廚房引進了不少外地的珍貴食材，如糟香蒸魚皇忘不了、響螺燉38年老菜脯與海蟹蒸黑豚肉等，單看菜名已讓人唾涎欲滴。有“ 河魚王”之稱的忘不了魚出自馬來西亞，因只屬野生，加上難以捕捉，要一嚐這魚王絕不容易。“ 忘不了魚吃風車果長大，魚肉帶有獨特果香，皮厚彈牙，我敢說除了太陽城廚房外，在澳門很難找得到。”謝師傅指此魚只有清蒸才可保持其果香味，而他堅拒使用醬油，因醬油容易帶出酸味，故他以上等花雕酒清蒸，把果香味大幅提升。
King of Freshwater Fish
With 31 years of culinary experience, Chef Tse has developed a special ritual – every year, he spends 3 months traveling around, searching, seeking for the most exotic and delicious ingredients. This time, Chef Tse is creating some of the most iconic dishes exclusively for Suncity Kitchen, such as Steamed Empurau with Huadiao Wine, Double-boiled Conch with 38-Year-Old Pickle and Steamed Kurobuta Pork with Crab Meat. He brings back to Macau the empurau. Dubbed as “the king of freshwater fish”, the Malaysian delicacy can only be captured in the wild and they are extremely difficult to find. “Wild empurau feed on “engkabang” fruit falling from trees, giving it a unique fruity taste,” Chef Tse says, “I dare to say you can find this delicacy nowhere else but here, in Suncity Kitchen.” Chef Tse refuses to use soy sauce while cooking empurau; instead, he steams the fish with Huadiao Wine in order to elevate the fruity flavor.
Chef Tse has invented the innovative recipe of Steamed Kurobuta Pork with Crab Meat. Before well steamed, the crab is flown to Macau on the same day it’s served and pre-dressed. Chef Tse mix the juice extracted from the crab with kurobuta pork and the claw meat, creating an exceptionally rich flavor. Doubleboiled Conch with 38-Year-Old Pickle is another genius creation by Chef Tse.He finds out that local folks in Chaoshan area would eat 38-year-old pickles as a health supplement. “I introduced this pickle to Macau and cook it with 3-year-old pickles, conch and daikon,” he says, “and people love its sweetness and cannot stop drinking.”
Deputy Managing Director of The International Exchange Association of Renowned Chinese Cuisine Chefs
Deputy Managing Director of Macau Cuisine Association
Approved Judge of World Association of Chefs’ Societies
Champion of the 2016 Invitational Tournament of International Chefs in Taipei
First Runner-up of the Team Competition of the 2013 World Championship of Cookery in Taipei
Outstanding Gold Medalist of the 2010 World Golden Chef Competition in Malaysia – Group Competition Award and Personal Award in Ala Carte
太陽城廚房 Suncity Kitchen
Four Seasons Suncity Club, 4/F, The Plaza, Four Seasons Hotel, Estrada da Baía de N. Senhora da Esperança, s/n, Taipa, Macau
電話 Tel: +853 6221 8800