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Chef Anthony Alaimo sets the scene for sensational dining at the Michelin-star il Teatro (2011/10/19 12:17)

Anthony Alaimo, Chef de Cuisine of the Michelin-star il Teatro is spicing up his menu, adding new textures and colors to his favorite signature dishes. Chef Alaimo has perfected the balance between taste and texture so that guests can revel in the flavors of each dish while enjoying a front-row view to the sights and sounds of the Performance Lake. True to its name, ‘il Teatro’ is indeed a theatrical venue, where guests can also watch chefs perform their magic on stage in the open kitchen.

In addition to these dishes, Chef Alaimo has specially designed a 6-course signature tasting menu with dessert so that guests have the opportunity to taste each of his dishes on their own, or have them paired with recommendations from a wine sommelier.

Signature dish highlights:

Capesante MOP 178
A beautiful balance of texture and flavors, Capesante brings together Diver sea scallops, roasted eggplant puree, fennel arancini and shellfish emulsion. The crispiness of the arancini and fennel flavor blend very well with the eggplant, scallops and shellfish emulsion.

Capelli d’angelo al nero di seppia MOP 318
This dish of Sicilian red prawns, baby squid, clams and picante salami on black angel hair pasta is one of Chef Alaimo’s favorite dishes. He personally prefers Sicilian red prawns, because of their sweet and delicate flavors. The sweetness from the prawns and the saltiness
from the clams give this dish an exciting twist.

Filetto di manzo MOP 388
The creation of this dish takes absolute precision and requires two types of preparation. First, Chef Alaimo takes beef tenderloin and uses the sous-vide method of slow cooking. The tenderloin is vacuum-sealed and immersed into water to slow cook it evenly and retain its juiciness. Then, the short ribs are braised for 20 hours to create three pieces of beef short rib agnolotti covered in porcini jus.

Merluzzo Negro MOP 308
For the first time, Chef Alaimo is introducing Merluzzo Negro (black cod) to the menu paired with lobster polenta and lemongrass scented clam broth. Chef Alaimo selected the black cod because it is very tender, full of flavor and is a very delicate fish. The lobster polenta gives this dish its texture and the lemongrass clam broth leaves a nice and refreshing aftertaste.

 

Ristorante il Teatro

Location: 1/F, Wynn Macau, Rua Cidade de Sintra, NAPE, Macau
Business hours: Dinner is served from 5:30 pm to 11:30 pm. Closed on Mondays.
Reservations hotline: +853-8986-3663

 

*This article is based on press release from Wynn Macau





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