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.
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.
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.
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