Sands Golden Chefs
To become a master of your art – whether kung fu or cheffing – is a journey that can last a lifetime. After taking a pinch of inspiration from the demanding Shaolin Monastery kitchen portrayed in Stephen Chow's movie The God of Cookery. 12 of Sands Resorts Macao’s talented chefs have travelled to ‘The Golden Chef Academy’, where they endure hard training and endurance tests before attaining ‘Golden Chef’ status.
Ever since they arrived from all over the world to take the helm of the kitchens at Sands Resorts Macao, these international culinary grandmasters have undergone constant rigorous training to develop their skills and help them attain the elusive status of Golden Chef – ensuring that they can offer Sands Resorts Macao's customers the most exceptional quality. Here, we highlight the essence and particular expertise of six of the 12 Golden Chefs by introducing the signature dish that best represents them in the first of our two-part series.
Senior Chef, The Golden Peacock (The Venetian Macao)
At the helm of the first Indian restaurant in Asia to win a Michelin star, Kerala-born chef Justin Paul curates an extensive and varied menu of traditional delicacies from across India. Among his favourite dishes is the signature kandari murgh tikka – a marinated chicken threaded onto skewers of the appropriate size and cooked to perfection in the tandoor oven.
Senior Chef, Golden Court (Sands Macao)
Known for re-imagining the best of traditional Cantonese cuisine with contemporary flourishes, Golden Court has won numerous accolades and awards. Senior Chef Calvin Lee makes the most of fresh, local seafood – the restaurant is lined with 18 live fish tanks – and Lee’s wok-fried egg white and milk with bird’s nest and seafood is the perfect embodiment of his nuanced approach.
Chung Kuy Fai
Executive Chef – La Chine (The Parisian Macao)
Having being born – literally – in his father’s restaurant in Sarawak, Chef Fai learned the tricks of the restaurant trade from a young age. At La Chine, in The Parisian Macao’s half-scale Eiffel Tower, Chef Fai spent months working with his team to develop an innovative and playful menu fusing the finest elements of French and Chinese cuisine. It is a refined approach exemplified by Chef Fai’s signature roasted suckling pig “éclair” with foie gras, apple and black truffle caviar.
Chef, Copa Steakhouse (Sands Macao)
Putting his skills on display nightly at Copa Steakhouse’s open kitchen, Chef Brad Coleman is responsible for preparing a menu of indulgent American steakhouse favourites such as lobster bisque with brandy, and baked macaroni and cheese with crabmeat and truffle. But Copa Steakhouse is most beloved for its steak – guests who try Chef Brad’s chargrilled Angus prime ribeye of beef attest it is the best in the city.
Head Chef, Chiado (Sands Cotai Central)
Since earning his stripes training under the watchful eye of Portuguese celebrity chef Henrique Sá Pessoa, Dario Santos has been contemporary Portuguese cuisine inspired by Asian ingredients and cooking techniques. Among Chef Dario’s most inspired creations is his signature 24-hours slow-cooked suckling pork with sweet potato purée, pak choy and orange – a dish that celebrates the refined, multicultural flavours of Macao.
Executive Chef of Chinese Kitchen, Zi Yat Heen (Four Seasons Macao)
Overseeing his Michelin-starred kitchen with a keen eye and tremendous passion, Charles Cheung seeks to preserve traditional elements of Cantonese cuisine and culinary techniques while promoting innovation in flavour and presentation. Chef Charles’ approach is reflected by his signature braised lobster fillet with bean curd and minced pork in chilli sauce, which offers a distinctive kick amid a complementary mélange of textures