破舊立新 以饕同好
Re-invent the Classic Flavors

於澳門入廚31 年的謝海珊師傅,堅持以最上乘的食材配合最具創意的 烹調,為食客帶來驚喜。
With over 31 years of culinary experience, Chef Tse insists on using the most premium ingredients and adopting innovative cooking techniques.

“傳承不守舊,創新不忘本”,澳門太陽廚房的謝海珊師傅,堅持以最上乘的食材配合最具創意的烹調以饕同好,為每位客人帶來非凡餐飲體驗。
The master chef of Sun Kitchen, Chef Tse has insisted on cooking innovatively, inventing new flavors with a selection of premium ingredients and creating the exquisite gastronomic experience for his guests.


來自馬來西亞的魚王忘不了魚極為珍罕,芳香肉嫩。
The rare delicacy from Malaysia, Empurau fish is aromatic and tender.

不忘初心

擅長烹飪粵菜、滬菜、分子料理及川揚菜的謝海珊師傅,於澳門入廚31年,由“紅褲子”晉身至大型飲食集團的行政總廚,再加盟澳門太陽廚房,期間更獲得不少國際廚藝獎項,尤以2016年台北國際名廚邀請賽最為深刻:“因決賽環節的食材在賽事開始前半小時才公布,並要在15分鐘內決定如何烹飪,感覺非常刺激,同時亦覺得賽制對澳門的廚師有優勢,因我們每天上班也是這樣,經驗十分豐富。”最終謝師傅以其名菜“金獎素鱔”獲得全場最高分,榮獲冠軍寶座,在國際餐飲組織中享有頗高的聲譽。謝師傅勤於創新中餐,近年除了把分子料理的烹飪方法融入中菜,同時亦不忘初心,每年總會花約三個月的時間到外地尋覓最鮮最罕的食材,拓展視野,同時謝師傅亦會不定時為太陽廚房打造出全新菜譜,務求為食客帶來驚喜。”

Keep Creating

Specializing in Cantonese, Shanghainese, Molecular Gastronomy and Sichuanese Cuisines, Chef Tse has won numerous culinary awards ever since he started in this business as a kitchen porter 31 years ago. Chef Tse says he had the most unforgettable experience while attending Taipei International Culinary Invitational in 2016. “They told you what ingredients could be used in the final only half an hour before it kicked off. You have to decide what to do with these ingredients in 15 minutes. It would get your adrenaline pumping, but it is actually a daily routine in the kitchen of any restaurant in Macau.” Chef Tse won the championship in Taiwan with his well-known culinary invention, “Veggie Eel”. Dedicated to innovating Chinese cuisines, Chef Tse infuses molecular gastronomy with traditional cooking methods. Each year he spends three months travelling around, seeking the most exotic ingredients. After coming back from the treasure hunts, he would upgrade the menus to create the most unexpected, palatable delicacies for his customers at Sun Kitchen.

晶瑩剔透的鯊魚咀外面爽脆中間軟滑,骨膠原極為豐富。
The shark mouth is crispy on the outside and tender on the inside, with rich collagen.

珍罕食材

太陽廚房全選用名貴食材,單看菜名已讓人唾涎欲滴。有“河魚王”之稱的忘不了魚,對饕客來說可謂久仰大名,因這條出自馬來西亞的魚王極為珍罕,亦因牠只屬野生,加上游泳速度奇快,難以捕捉,要一嚐這魚王絕不容易;謝師傅強調此魚只有清蒸才可保持其果香味,同時堅拒使用豉油調味,因忘不了魚往往重達三公斤以上,若吃慢一點豉油便會帶出酸味,故他選用上等花雕酒清蒸,將果香味大幅提升。另一名菜清蒸鯊魚咀可說更考究大廚烹調技巧,謝師傅解釋,烹調魚嘴很花工夫,必須徹底洗淨魚咀上的沙和垢膜以及注意蒸煮時間;清洗後便可進行蒸煮,待腍後再淋上金針、雲耳和紅棗所煮的醬汁,再以慢火蒸至入味便可。晶瑩剔透的鯊魚咀,外面爽脆,中間軟滑,加上富含的骨膠原,絕對是女士們養顏之選!至於太陽廚房最受客人歡迎的火鍋,謝師傅對湯底的品質一絲不苟,無論是冬陰公、鯊魚骨、海底椰還是清湯腩等等,刺激滋補悉隨專便,配合優質時令食材,例如飽魚、東星斑、象拔蚌、和牛等等,令無論對於湯底還是菜式有要求的客人,也必定一試難忘。

Precious and Delicious

Sun Kitchen only uses the most premium ingredients – take one peek at the menu and it will make your mouth water. Now it is offering what is deemed by the foodie “the king of freshwater fish” from Malaysia, Empurau fish. The fish can only be captured in the wild and they are extremely difficult to find. Chef Tse insists that the fish can only be steamed with Chinese rice wine instead of soy sauce as the fish weighs more than 3 kg, which may taste sour without proper processing. Its unique fruity taste can be well preserved by the top Chinese rice wine. Another signature dish, Steamed Shark Mouth is a proof of Chef Tse’s top-notch cooking techniques. The chef needs to clean the precious ingredient completely and pay attention to the steaming time. After steaming it till it becomes soft, the chef pours in the aromatic sauce made from red dates and tremella, and continues to steam it slowly. At last a beautiful, crispy and yet tender shark mouth comes on the table with rich collagen. Another guests’ favorite, the hot pot is acclaimed for its hearty base soup. No matter what kind of flavor you are into – Tom Yum Goong, shark bone, sea coconut or beef brisket soup, you will get it here. It is served with the seasonal ingredients of the highest quality such as abalone, Leopard coral grouper and Wagyu.

火鍋料理內備有多種湯底,配合優質時令食材,例如飽魚、東星斑、象拔 蚌、和牛等等。
The hot pot is served with various soup base and quality seasonal ingredients such as abalone and wagyu.

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