“The black truffles come from Tasmania?” I find myself asking as a glass dish with three large pieces of, what looks like, furry black coal is placed in front of me. I am looking at fresh black truffles and seated at a large round table at the centre of a glass-walled room, housing hundreds upon hundreds of wine bottles, and learning the difference between black and white truffles as an extensive dinner menu, based on this gourmet fungus, is savored with a few lessons in ingredients adding to the experience.
The Warm Tartlet with Seasonal Vegetables and Truffle Cream is just one of the offerings on the Tasmanian Black Truffle Set Menu at Altira Macau’s Aurora Restaurant. The smooth truffle cream seamlessly matches the glass of Chandon Sparkling Brut, Australia N.V. in a truly stop-in-your-tracks, sit back and relish the moment, type of way.
Aurora is one of four signature restaurants at Altira Macau. Rising above the Taipa skyline in an unrivalled fashion, when the lift doors open on the 38th floor reception area, the exclusive mood is immediately set. The floor-to-ceiling windows offer a striking view of Macau peninsula from a cool, minimal space, with the sky reflecting on the dark stone floor.
With interiors designed by Peter Remedios, the hotel’s low-key style perfectly combines wood, stone and lush carpeting and there is no better example of how this comes together than in the deluxe suites where the materials and curved floor-to-ceiling windows with unforgettable views, create a mood that is at once opulent yet understated.
Altira Macau has been awarded the Forbes five-star rating in both Lodging and Spa categories by the Forbes Travel Guide, four years in a row. And the Spa at Altira is an experience not to be missed.
The smell of lemongrass that greets upon arrival signals the start of all things relaxing, and the handmade ginger tea is exceptional. While discussing treatment options, a tray of differently coloured round stones is presented and I am encouraged to pick one, with every stone relating to a particular chakra, which will be focused on during the session.
The private treatment rooms have their own shower/steam room so I enjoy a tropical mist shower before the serious business of being pampered begins. The Gold Indulgence facial treatment uses mineral enriched gold to stimulate circulation. Towards the end of the session the rose quartz stone I had picked earlier was gently pressed onto my shoulders, with the soft sounds of calm chanting adding an element of spirituality to the lavish facial.
Creating moods through design is something visitors cannot help but notice when moving between the floors of this hotel, and the warm glow of the lighting on the 11th floor that leads to the Japanese Tenmasa restaurant – an absolute must for lovers of all things Japanese – is striking.
Almost as striking as the experience of dining at this exclusive tempura restaurant. Tenmasa in Altira Macau is the only branch outside Japan under the name and for this fine dining experience the freshest and finest ingredients are key, with over 90 percent being imported from Japan, including oil and water, at least five times a week.
Tempura making takes years to master and the highly skilled chefs work their art in front of diners, using special metal chopsticks tosense the vibrations of the food, creating signature dishes such as Maki Prawn and Sea Urchin with Dried Seaweed and Sweet Corn.
The whole process is a fine balancing act for these chefs, who not only have to keep an eye on the delicacies they are creating, but are also able to find time to entertain guests with stories of the rigorous training they have undertaken, and humorous moments along the way. And as if that were not enough, they do it in a number of different languages.
On the same floor, and just a few steps away, is Ying Restaurant with its refined traditional and modern interpretations of Cantonese cuisine, set in a space of hand carved glass panels and silk screens of Chinese reds and golds, with art installations throughout, adding to the rich atmosphere of this sophisticated restaurant.
Chef de Cuisine Loi Ka Cheong has been awarded a number of distinctions, and the signature dish of Stir-fried Prawns Served with Crispy Rice is so beautifully presented, it merits the gasps it causes when it arrives at the table.
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