”S PA R K L I N G T E N ” C H E F S E R I E S 閃爍十載名廚系列 T U E S D AY
W E D N E S D AY
T H U R S D AY
Altira Macau invites you to raise a toast to 10 sparkling years of luxury experiences. Ten world-class culinary artisans from around the globe have been invited to lead our 10th anniversary dining series. These limited edition lunches and dinners are designed for a selected few. As all rare moments, they are by reservation only. 踏入閃爍十週年 , 澳門新濠鋒邀請到十位來自世界各地的廚藝 名星齊集 , 打造獨有的佳餚饗宴。他們精心炮製的午宴和晚宴 數量有限，歡迎各位預訂留座，一起見證「閃爍十載」這個 珍貴的時刻。
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R E S E R V AT I O N S O R E N Q U I R I E S 訂 座 或 查 詢 (853) 2886 8868
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Kirika Oi Nobu, City of Dreams Manila Kira Tuna Cutting Ceremony Seafood Dinner Buffet MOP 588+ MOP 288+ (Price for child)
Ryan Clift Tippling Club, Singapore Yi Pavilion 10-Course Dinner MOP 1,288+ Joe Schofield Tippling Club, Singapore Aurora Bar Sensorium Experience MOP 198+
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Michael De Jesus Nobu, City of Dreams Manila Tenmasa 8-Course Dinner MOP 988+
Ryan Clift Tippling Club, Singapore Yi Pavilion 10-Course Dinner MOP 1,288+ Joe Schofield Tippling Club, Singapore Aurora Bar Sensorium Experience MOP 198+
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Norbert Niederkofler MICHELIN Guide International Chef Showcase VI Restaurant St. Hubertus, Italy Aurora 4-Course Lunch 7-Course Dinner USD 100 NET (MOP 800) USD 250 NET (MOP 2,000)
Michael De Jesus Nobu, City of Dreams Manila Tenmasa 8-Course Dinner MOP 988+
Ryan Clift Tippling Club, Singapore Yi Pavilion 10-Course Dinner MOP 1,288+ Joe Schofield Tippling Club, Singapore Aurora Bar Sensorium Experience MOP 198+
MAY 2017 F R I D AY
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Gaëtan Evrard L’ Evidence, France Aurora 4 / 6-Course Dinner MOP 588+ / MOP 888+
S AT U R D AY
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Steven Beerens Napue Gin, Finland Aurora Bar Aperitif MOP 198+
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Norbert Niederkofler MICHELIN Guide International Chef Showcase VI Restaurant St. Hubertus, Italy Aurora 7-Course Dinner USD 250 NET (MOP 2,000)
Jie Ming Jian & Zhang Zhifeng Canton 8, Shanghai Ying 8-Course Dinner with Tea Master Drawing MOP 888+
Ryan Clift Yi Pavilion 10-Course Dinner MOP 1,288+ Joe Schofield Aurora Bar Sensorium Experience, MOP 198+ Takayuki Nonaka Tenmasa 5-Course Dinner MOP 988+
Gaëtan Evrard L’ Evidence, France Aurora 4 / 6-Course Dinner MOP 588+ / MOP 888+
S U N D AY
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Steven Beerens Napue Gin, Finland Aurora Bar Aperitif MOP 198+
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Norbert Niederkofler MICHELIN Guide International Chef Showcase VI Restaurant St. Hubertus, Italy Aurora 7-Course Dinner USD 250 NET (MOP 2,000)
Jie Ming Jian & Zhang Zhifeng Canton 8, Shanghai Ying 4-Course Dim Sum Lunch 8-Course Dinner with Tea Master Drawing MOP 380+/MOP 888+
Ryan Clift Yi Pavilion 10-Course Dinner MOP 1,288+ Joe Schofield Aurora Bar Sensorium Experience, MOP 198+ Takayuki Nonaka Tenmasa 5-Course Dinner MOP 988+
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Le French GourMay Sunday Brunch French Brunch by Chef Gaëtan Evrard Aurora MOP 588+ (including a glass of Champagne) MOP 228+ (Price for child)
Le French GourMay Sunday Brunch French Mother’s Day Brunch Aurora & Kira MOP 588+ (including a glass of Champagne) MOP 228+ (Price for child)
Le French GourMay Sunday Brunch Chocolate Brunch Aurora MOP 588+ (including a glass of Champagne) MOP 228+ (Price for child)
Le French GourMay Sunday Brunch Cheese Brunch by cheese affineur Aurora MOP 588+ (including a glass of Champagne) MOP 228+ (Price for child)
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G A Ë TA N E V R A R D L’ E V I D E N C E , F R A N C E AURORA
$
4-Course Dinner 6-Course Dinner
Friday, May 5, 2017 Saturday, May 6, 2017
MOP 588+ MOP 888+
A native of Tours, Evrard studied at Lycée Bayet and at Ecole Supérieure d’Alain Ducasse. He also worked with Thierry Marx before returning to the Loire Valley to explore further with Julien Caponi, head of the Moulin de la Planche in Chanceaux-sur-Choisille. Evrard opened his own restaurant, L’Evidence, in 2012. His passion and curiosity are the basis of a modern gourmet cuisine that is always inventive yet remains affordable: “I like the idea that gastronomy is accessible to all,” he says. Gaëtan Evrard 出身法國 圖爾，先後於 Lycée Bayet 及星級大廚 Alain Ducasse 開設的 Ecole Supérieure d’Alain Ducasse 等廚藝學 院修習，也曾與分子料 理大師 Thierry Marx 在廚 房並肩作業，後轉往盧 瓦爾河谷 Chanceaux-surChoisille 地區，於「Moulin de la Planche」主廚 Julien Caponi 麾下工作。
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他自己的餐廳「L’Evidence」 在 2012 年正式開業。現代 風格的菜色價格合理，從 料理能品味出主廚獨特的 創意，感受到他對料理投 注的無窮熱情及好奇心。 他強調 ： 「美食就該讓每個 人都吃得起才對。 」
ST E V E N B E E R E N S
KYRÖ DISTILLERY COMPANY [NAPUE GIN], FINLAND AURORA BAR
$ Aperitif
When you order a cocktail from Steven Beerens, expect some element you’ve never experienced, because he loves creating his own unique ingredients from scratch. His specialty is crafting culturally themed cocktail menus featuring exotic wild botanicals. Of Dutch nationality and with Chinese citizenship and an Australian education, Beerens is the third generation of his family involved in the alcoholic beverage industry. His skills, tested and developed in a variety of environments, always express the distinctive tastes of his travels.
6pm-8pm Friday, May 5, 2017 Saturday, May 6, 2017
MOP 198+
Steven Beerens 喜歡創作 從無到有、獨一無二的素 材，也難怪調出來的酒總 有讓人意想不到的驚喜。 以文化為主題調酒，搭配 異國風情十足的野生草本 植物正是他的拿手好戲。 荷蘭血統、中國籍、加上 在澳洲受教育，Steven 是 酒業家族的第三代，曾於 各種不同的環境下磨練， 而調酒正是他遊遍各地、 吸收不同文化的結晶，每 一次的創作都能展現獨到 風味。
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N O R B E RT N I E D E R KO F L E R R E STAU R A N T ST. H U B E RT U S , I TA LY AURORA
$ MICHELIN Guide International Chef Showcase VI 4-Course Lunch (May 11 only) 7-Course Dinner
Thursday, May 11, 2017 (Lunch & Dinner), May 12 and May 13, 2017 (Dinner only)
USD 100 NET (MOP 800) USD 250 NET (MOP 2,000)
Norbert Niederkofler was born in the heart of the Dolomite Mountains, where his parents operated a hotel. After studying in Germany and working around the world, he returned home and transformed the restaurant of the Rosa Alpina Hotel & Spa from a pizzeria into a fine-dining establishment, eventually renaming it St. Hubertus. With the cuisines of Austria and Italy as inspiration and featuring the region’s local ingredients, his “Cook the Mountain” philosophy won the restaurant its second Michelin star in 2007. Norbert Niederkofler 在意大利多洛米蒂山脈山區處長大， 留學德國後曾於世界各地工作，之後返回家將父母經營的 旅店 Rosa Alpina Hotel & Spa 裡的比薩小店從打造成高級 餐廳，改名為「St. Hubertus」 。以奧地利及意大利菜為主， 加入各種本地食材。他那以山脈聯繫美食的哲學備受肯定， 於 2007 年摘下第二顆米芝蓮星星。
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KIRIKA OI
NOBU, CITY OF DREAMS MANILA KIRA
$ Tuna Cutting Ceremony Seafood Dinner Buffet
6pm Tuesday, May 16, 2017
MOP 588+ MOP 288+ (Price for child)
Kirika Oi, Executive Sushi Chef of Nobu Manila, served as Sushi Chef at Nobu’s famed flagship restaurant in New York from 2008 to 2016, where he was in charge of sourcing top-tier ingredients from all over the world, training and mentoring sushi chefs, creating exceptional sushi dishes, and ensuring that Nobu’s renowned artistry and service were consistently delivered to guests. At Kira, witness Oi’s astonishing skill as he cuts a premium bluefin tuna, and then savor the delectable results as part of Kira’s phenomenal buffet. 壽司廚師長大井霧香在 2008 年至 2016 年在享譽 國際的 Nobu 紐約旗艦餐廳擔任壽司廚師，負責從 世界各地搜羅新鮮頂級的食材，培訓並帶領壽司 團隊打造卓越的料理，確保餐廳有名的創意佳餚 和優質服務能如實呈獻。大井霧香師傅將在吉良 展現極致刀工，展示日本近乎神化的「吞拿魚現 切秀」 ，鮮味十足的吞拿魚當晚可直接在餐廳品嚐。
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MICHAEL DE JESUS
NOBU, CITY OF DREAMS MANILA TENMASA
8-Course Dinner
Wednesday, May 17, 2017 Thursday, May 18, 2017
$ MOP 988+
“I knew how to cook before I even knew how to ride a bicycle,” says Michael De Jesus, a Filipino-American who grew up in the USA learning to make traditional family dishes. He started his nine-year career with renowned restaurant Nobu at its LA location before moving on to the Las Vegas venue. In January 2016, De Jesus took the helm at Nobu Manila as Head Chef, where he infuses distinctively Filipino ingredients and methods into Nobu’s groundbreaking Japanese-Peruvian cuisine. 菲律賓裔美籍大廚 Michael De Jesus 在美國長大，從小學習 如何烹煮傳統家庭料理。他表示 ： 「學會腳踏車之前我已懂得
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煮菜了。 」他在知名餐廳「Nobu」歷練至今 9 年，從洛杉磯 本店開始，再到拉斯維加斯分店，2016 年 1 月正式接下馬尼 拉店主廚一職，為「Nobu」別開生面的日本秘魯融合料理引 進菲律賓的食材及烹調方式，創造絕無僅有的口味。
JIE MING JIAN & ZHANG ZHIFENG CANTON 8, SHANGHAI YING
$
4-Course Dim Sum Lunch (May 20 only) 8-Course Dinner with Tea Master Drawing
Friday, May 19 (Dinner only) Saturday, May 20 (Lunch & Dinner)
MOP 380+ MOP 888+
Chef Jie opened his own restaurant, Canton 8, in Shanghai in 2015. With an emphasis on the freshness of authentic ingredients and Jie’s creative enhancements to the traditions of Cantonese food, Canton 8 was awarded two Michelin stars in 2016. Tea Master Zhang Zhifeng began researching ancient Chinese tea culture as a university student majoring in tea studies. After decades of work, he has revived such aesthetic tea traditions as chabaixi and dian cha at Michelin-starred Cantonese restaurant Ying. 簡捷明的餐廳「喜粵 8 號 (Canton 8)」於 2015 年在上海開 張，以道地食材鮮味及改良傳統粵菜的創新風格見長，隔 年便獲得米芝蓮二星肯定。 章志峰大學時主修中國茶，自此開始鑽研中國古代茶 文化，投入推廣工作數十年，讓茶百戲及點茶等傳統儀式 於米芝蓮星級餐廳「帝影樓 (Ying)」經典重現。
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RYA N C L I F T
TIPPLING CLUB, SINGAPORE YI PAVILION
$ 10-Course Dinner
Tuesday, May 23, 2017 through Saturday, May 27, 2017
MOP 1,288+
Ryan Clift, born in the UK, began his culinary career at age fourteen. Drawn to the high-energy atmosphere of the kitchen, he trained under such leading chefs as Marco-Pierre White, Peter Gordon, and Emmanuel Renaut. In 2008, he arrived in Singapore to set up his own venture, Tippling Club. Known for its ingredient-driven modern European cuisine and its equally inventive cocktails, Tippling Club was ranked thirty-first on Asia’s 50 Best Restaurants 2016 and twelfth on the Asia’s 50 Best Bars 2016 list. Ryan Clift 來自英國，14 歲開啟烹飪生涯，曾師從 MarcoPierre White、Peter Gordon 及 Emmanuel Renaut 等名廚， 熱愛廚房的活力。他在 2008 年到新加坡開設「Tippling Club」，以創意食材為主的當代歐風料理及調酒為名。餐廳 於 2016 年名列亞洲 50 最佳餐廳排行榜第 31 名，也登上 同年亞洲 50 最佳酒吧第 12 名。
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JOE SCHOFIELD
TIPPLING CLUB, SINGAPORE AURORA BAR
$ Aperitif
6pm-8pm Tuesday, May 23, 2017 through Saturday, May 27, 2017
MOP 198+
Joe Schofield, a young Briton with an award-winning, multi-continental career, arrives in Asia as Head Bartender of the Tippling Club, fresh from his stint at London’s prestigious The Savoy. Schofield, who was an art student at university when he fell in love with bartending, expresses his talent for creating custom ingredients in a new flavor-forward cocktail program, the Sensorium Menu, which employs carefully curated aromas in innovative drinks that perfectly complement the avant-garde dishes the Tippling Club is known for. 來自英國的 Joe Schofield 年紀輕輕便 奪下多個獎項，曾於各大洲工作。來 亞洲擔任「Tippling Club」首席調酒師 前曾於倫敦 The Savoy 酒店工作。Joe 於大學攻讀藝術時愛上調酒，發揮才 華創作特製素材以打造全新推崇味覺 的五感酒單 (Sensorium Menu)，其創 意配上特製風味的各式調酒完美搭配
Tippling Club 的前衛菜色。
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TA K AY U K I N O N A K A TENMASA, TOKYO TENMASA
$ 5-Course Dinner
Friday, May 26, 2017 Saturday, May 27, 2017
MOP 988+
Takayuki Nonaka began his career in 1988 at Tenmasa Tokyo, where he continued working under the guidance of founder Masaji Hashii’s son and grandson. His impressive culinary skills are so finely tuned that he has the ability to distinguish individual ingredients by the sounds they make frying in the hot oil. In the role of Executive Chef, Nonaka helped open two additional restaurants, Tenmasa Marunouchi Building in 2001 and Tenmasa Haneda Airport in 2004, before becoming Executive Chef at Tenmasa Tokyo. 野中孝之的廚師之路始於 1988 年， 當時他加入東京「天政」 本店，跟隨創辦人橋井政二的兒子及孫子學習，盡得真傳。 天婦羅烹調技藝之高超，可以聽聲辯物，憑油炸聲便知道
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入鍋食材為何物。野中孝之先後曾於 2001 年及 2004 年 協助「天政」設立丸之內大廈及羽田機場分店，擔任行政 主廚，後再調回東京本店接任行政主廚一職。
L E F R E N C H G O U R M AY S U N DAY B R U N C H AURORA
French Brunch by Chef Gaëtan Evrard
French Mother’s Day Brunch
Chocolate Brunch
Cheese Brunch by cheese affineur
Sunday, May 7, 2017
Sunday, May 14, 2017
Sunday, May 21, 2017
Sunday, May 28, 2017
$ MOP 588+ / MOP 228+ (Price for child) With his elegantly modern slant on French fine dining, Gaëtan Evrard, acclaimed chef of restaurant L’Evidence in historic Tours, prepares an array of sumptuous offerings, including gravlax salmon, oysters with Baikal espuma, and luscious ParisBrest with pear.
Make Mom’s special day twice as special by treating her to Altira Macau’s fabulous Mother’s Day Brunch. It includes two extravagant buffets, featuring both the classic Italian cuisine of Aurora and the signature Japanese seafood of Kira. Unforgettable!
Gaëtan 主廚為早午餐準備
母親節和媽媽一同品嚐美 味滿點的周日早午餐，細 嘗奧羅拉經典意式美食及 吉良的招牌日式海鮮！
了多道特色菜，如煙熏鮭 魚、生蠔配貝加爾湖分子 泡沫、洋梨布列斯特泡芙。
What could possibly top Altira Macau’s famously over-the-top Sunday Brunch? Only the addition of an extraordinary dessert station featuring artisan-crafted chocolate specialties from the most renowned gourmet confectioners and chocolate makers of France!
An extra station will feature more than twenty fine French cheeses from Les Frères Marchand of Nancy, masters of affinage, the alchemy of maturing cheese, an art that brings out the distinct complexities inherent in each terroir. 有名熟成芝士專家 Les
Frères Marchand of Nancy 知名糕點巧匠打造法式點 心吧，展示精緻手工甜點， 款式之多讓人目不瑕給。
特設芝士吧，供應二十多 種法國直送芝士，客人可 一次嘗各地風味精髓。
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1 0 OA S I S N I G H TS A LT I R A M AC AU
$ Book April 1 through June 30, 2017
MOP 2,810++
For enquiries or reservations, please call (853) 2886 8866. Applicable to check-in on Tuesday through Saturday only. All rates and surcharges are subject to a 10% service charge and a 5% government tax. Promotion ends June 30, 2017. 查詢或訂房 , 請致 電 (853) 2886 8866。只適用於星期二至六入住 ,
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所有房價及附加費用需加收 10% 服務費及 5% 政 府稅。推廣期至 2017 年 6 月 30 日。
Celebrate with Altira Macau by indulging yourself in the luxury of our Hotel & Spa 10th Anniversary Package. On each night during this exclusive offer, we have handpicked for our special guests 10 rooms with the most stunning waterfront views of Macau Peninsula for what will be an extraordinary experience. As the perfect getaway for two, the package comes complete with a spa treatment at our Forbes Five-Star Spa, two hours of unlimited drinks and appetizers at Michelin-recommended Aurora restaurant, and more. A one-night stay for two starts at only MOP2,810.
來澳門新濠鋒酒店獎賞自己， 盡享 「十 全十美」週年慶住宿優惠！優惠期間 我們將每晚精選十間坐擁絕色景緻的 海景客房，在房內便能欣賞澳門城市 天際線。齊來體驗新濠鋒享譽全球的 《福布斯》五星極緻禮待，分享奢華 時光。每晚僅需澳門幣 2,810 元起。 套票包括 ：
The package includes • One night in a Waterfront View King Room • 60-minute Intuitive Body Massage or Revital Facial Treatment for two in a couples chamber at Altira Spa • Complimentary Spa drinks and refreshment • Aperitifs for two from 6pm to 8pm at the Michelin-recommended Aurora restaurant • Complimentary local calls and Wi-Fi access • Complimentary in-room Hollywood movies • Selected minibar items • Pressing service
• 澳門海景客房 ( 大床 ) 一晚住宿 • 二人於「澄」雙人水療套房專享
60 分鐘個人混合按摩或面部護理 • 享水療特飲及美點 • 二人於晚上 6 時至 8 時享《米芝 蓮》推介餐廳「奧羅拉」歡樂時光 暢嚐佳釀及美食 • 免費本地通話及無線上網 • 房內免費欣賞荷里活電影 • 免費享用迷你酒吧指定項目 • 免費熨衣服務
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