Nested in the mountains of central Italy, Amatrice is a charming little town feted for its rich culinary heritage - particularly, the world famous sugo all'amatriciana, a traditional pasta sauce made of guanciale (cured pork cheek), pecorino cheese and tomato. Terrazza Italian Restaurant's Executive Chef Andrea Fioravanti shares his own family recipe with diners in a dish of Tortelli with Amatriciana and Pecorino Sauce, which, he says, honors his Italian grandmother and is dedicated to the people of Amatrice who lost their lives in the recent earthquake of 2016.
Once tasted, never forgotten, it has been said that dry-aged beef smells like buttered popcorn and tastes like roast beef. The careful process of dry-aging to create truly mouth-watering steaks can take anything from days to weeks, and at The Apron, it is done entirely in-house.
Having served diners a wide range of classic Chiu Chow dishes for more than 40 years, Pak Loh Chiu Chow's Marinated Sliced Goose Meat is deservedly famous among gourmets. The secret to the dish's success lies in its original (and secret) brine marinade, which is composed of a dozen herbs and spices - soy sauce, ginger, cassia bark, aniseed and garlic - all carefully selected and prepared by the restaurant's Chef Chan. "A dish such as this is built on the quality of its marinade – as the saying goes, that the older the marinade, the better the dish," explains Chef Chan. "The more the marinade is used, the more flavorful it becomes. No Chui Chow chef would ever dream of throwing away the brine after it has been used to cook a goose!", he laughs.
A truly classic Portuguese dish of seafood and rice, Arroz com Marisco is a rich seafood stew that includes many traditional ingredients to create an intensely flavorful dish. Rice, tomatoes and seafood are stewed together to perfection in a dish that is particularly popular among those who dine at Gosto, Galaxy Macau’s celebrated Macanese restaurant.
As much a theatrical performance as a culinary experience, teppanyaki is the dramatic Japanese cooking method which sees highly skilled chefs chop and dice high quality fresh ingredients in front of hungry diners, before masterfully cooking the food on top of a searing hot griddle. Literally meaning "grilling on an iron plate", teppanyaki cooking is typically used for meats such as steak and seafood, as well as yakisoba (fried noodles) and rice.