Artizan-Grand-Lapa_GLP_36

Innovation and authenticity

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It’s hard to imagine the concept of Boa Vida without thinking about good food and good wine, and Artyzen Grand Lapa Macau certainly has plenty of amazing dining options for guests, including the Michelin-recommended NAAM Thai restaurant overlooking the swimming pool and tropical gardens at the resort, and the classically inviting Café Bela Vista.  With its Portuguese mosaic tiles, dark wood floors, classic columns, and white ceiling fans, Café Bela Vista is the perfect place to enjoy authentic Portuguese food with a genuine European ambiance. 
 
At the helm of Café Bela Vista is Chef Pedro do Carmo, who takes great joy in delighting guests with his authentic yet modern interpretations of fine Portuguese cuisine. 
 
“Being a chef de cuisine here at Artyzen Grand Lapa Macau gives me the privilege and the honour to be a culture cultivator. Through culinary innovation we are here to showcase the authenticity of Portuguese culture, heritage and lifestyle.”
 
 
One way to introduce guests to this culture and lifestyle, is with Fado Nights, held weekly every Thursday evening, featuring a range of sumptuous Portuguese petiscos (small dishes) and live Fado performances. 
 
“Our menu has over 30 dishes. We prepare them in a very traditional way, but I try to add my own twist, particularly those dishes that I feel very close to, remaining authentic but original at the same time,” Chef Pedro explains. 
 
“Fado is a national treasure of Portugal; the recent launch of Fado nights at Café Bela Vista is definitely key to the hotel as part of the rebranding journey.  I would say it’s a perfect combination of authentic Portuguese art, culture and cuisine, an artistic journey to understand authentic Portuguese culture,” comments Chef.
 
Hailing from Lareira on the central west coast of Portugal, Chef admits that seafood is very close to his heart.  And hence, one of his favourite signature dishes is the Giant Seafood Cataplana.
 
The cataplana includes crab from Portugal, blue mussels from Europe, fresh lobster, squid, clams, and tiger prawns, prepared with a base of white wine, garlic, bay leaves, paprika, tomatoes and potatoes. “A very classic way of making cataplana, and finished with crabmeat, coriander and lemon juice.” 
 
“This is a dish that we mainly serve at the Chef’s table, a personalized experience where guests can tailor make the menu,” notes Chef Pedro. 
 
“Chef’s Table is very innovative and engaging in terms of a culinary concept. It is a perfect showcase of heritage, innovation and authenticity.  I get to spend the evening at the table with the guests, and it’s a great way to introduce Boa Vida and Portuguese culture and heritage to the guests,” says Chef. 
 
Sharing new culinary experiences, another very authentic Portuguese dish that Chef Pedro likes to introduce to diners is his roasted Portuguese young goat.
 
“This is a very typical dish from the centre of Portugal, and I use a very personal family recipe with a lot of white wine, white pepper, garlic, and some other secret ingredients,” Chef explains.
 
The goat meat is marinated for at least 24 hours, then slow cooked at a low temperature for four hours.  After the marinade juices are removed, the meat is roasted again at a high temperature to give it a very crispy skin on the outside, while remaining soft and tender inside.
 
Chef Pedro believes firmly in bringing the hotel closer to the community and offering a true Boa Vida experience to guests. 
 
“Our mission is to deliver the essence of Portuguese and Macanese culture, heritage and emotional wisdom into our guest’s sensorial journey.  The whole journey is amazing.”
 
 

 

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