珍饈真味技藝超凡
Pursuit of Original Tastiness

糟香蒸魚皇忘不了
Steamed Empurau with Huadiao Wine

太陽城廚房以環球精致佳餚,為客人帶來非凡餐飲體驗。總廚謝海珊打造出全新菜譜,將世界各地時令食材引入澳門,務求令饕客大快朵頤,嘗盡珍饈真味。
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.

河魚之王忘不了魚

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.

響螺燉38年老菜脯
Double-boiled Conch with 38-Year-Old Pickle

養生之道 38年老菜脯

海蟹蒸黑豚肉源自謝師傅自制的奄仔蟹蒸肉餅,惟師傅希望客人可吃得更高雅方便,改以拆肉的方式制作,先將每天新鮮運到的海蟹蒸熟,再以流出的蟹汁以及拆肉後的蟹鉗與黑豚肉混和,絕對色香味俱全。響螺燉38年老菜脯則是另一道很少可吃到的佳餚,謝師傅指此菜是他一次到潮汕考察時發現的,“ 潮汕人的地道食法會將腌了38年的老菜脯當成保健食材食用,我便將之引入澳門,加以時令白蘿蔔、3年的菜脯和響螺燉湯,味道甘甜,不少人喝過一口後便停不下來。”

Health Preserved

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.”


 

 

 

 

 

 

 

公職:
世界中餐名廚交流協會副理事長
Deputy Managing Director of The International Exchange Association of Renowned Chinese Cuisine Chefs

澳門烹飪協會副理事長
Deputy Managing Director of Macau Cuisine Association

世廚聯國際二級裁判
Approved Judge of World Association of Chefs’ Societies

獎項:
2016 年台北國際名廚邀請賽冠軍
Champion of the 2016 Invitational Tournament of International Chefs in Taipei

2013 年台北第四屆廚王爭霸賽團體賽亞軍
First Runner-up of the Team Competition of the 2013 World Championship of Cookery in Taipei

2010 年馬來西亞國際烹爐大觀團體特金獎及個人熱菜特金獎
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
四季太陽城貴賓會,澳門氹仔望德聖母灣大馬
路四季酒店百利宮4 樓
Four Seasons Suncity VIP 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