Fado’s executive chef Luís Américo serves up a modern take on classic Portuguese cuisine with a new summer menu that incorporates  signature Portuguese ingredients with mouth-watering new elements at Fado, the contemporary Portuguese restaurant at Hotel Royal Macau.

乳豬派伴蘋果沙律配蜜糖芥末汁-Suckling-pig-pie-with-apple,-rocket-salad-and-honey-mustard-sauce.jpg

Suckling pig pie with apple, rocket salad and honey mustard sauce (Photo: Courtesy of Hotel Royal Macau)

“Fado is constantly 'moving', I’m permanently doing research on Portuguese food traditions from north to south of Portugal, looking for new ideas, methods and products. Based on that research I create new ideas, new dishes and new techniques. I try to understand what they do, and then adapt and recreate in my kitchen,” says Américo, who is the consultant chef at Fado and also co-owns three successful restaurants in Porto, the second-largest city in Portugal after the capital Lisbon.

葡式馬介休刺身配凍蕃茄湯、橄欖油及番荽-Portuguese-style-cod-sashimi-with-cold-tomato-soup,-olive-oil-and-parsley.jpg

Portuguese-style cod sashimi with cold tomato soup, olive oil and parsley (Photo: Courtesy of Hotel Royal Macau)

Américo begins the culinary tour of his new Chef's Specials menu with a pair of summery appetisers, a succulent suckling pig pie with apple, rocket salad and honey mustard sauce, and Portuguese-style cod sashimi with cold tomato soup, olive oil and parsley.

烤焗鱸魚配鮮蜆、香菜及炒蝦-Pan-roasted-sea-bass-with-fresh-clams,-coriander-and-sautéed-shrimp.jpg

Pan-roasted sea bass with fresh clams, coriander and sautéed shrimp (Photo: Courtesy of Hotel Royal Macau)

For the hot dish selection, Américo has created pan-roasted sea bass with fresh clams, coriander and sautéed shrimp, slow-roasted dish over medium flame to retain the juiciness and tenderness of the seafood.

Boar-cheek-from-Alentejo-with-mushroom-bread-stew-and-red-peppers-comfit.jpg

Boar cheek with mushroom bread stew and red peppers comfit (Photo: Courtesy of Hotel Royal Macau)

Another highlight, boar cheek from Alentejo with mushroom bread stew and red peppers comfit is a dish typical of the southern region of Portugal. The boar cheek is marinated for two days with onions, herbs, red and white wine, then pan-fried with salt and pepper. The plump cushions of meat,  soft enough to require no knife, are a perfect match with the earthy stew and bittersweet confit.

熱情果慕絲蛋糕配鮮果及朱古力醬-Passion-fruit-mousse-with-fresh-fruits-and-chocolate.jpg

Passion fruit mousse with fresh fruits and chocolate (Photo: Courtesy of Hotel Royal Macau)

To wrap up the meal in an elegant manner, the chef has created two elegant desserts, passion fruit mousse with fresh fruits and chocolate,  a refreshing example of edible art, and caramelised banana pie with pecan nuts nougat, raisins and custard cream,  an ideal summer dessert, light, flavourful and balanced with contrasting textures awithout being cloyingly sweet.

Fado, Hotel Royal Macau, Estrada da Vitória No.2-4
+853 2855 2222, ext 142, hotelroyal.com.mo

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Tags: Fado, Macau Dining, Hotel Royal Macau, Portuguese Cuisine, Luís Américo