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Taiwan is well known for its street food, and they have a wide variety of it. From smelly tofu to milk tea and coffee, it is one of the places where creativity is put into play in every aspect of the food culture. The reason for that is because it is a big melting pot of Asian cultures. In recent years, we can even see Korean, American, and Japanese inspired fusion cuisine and restaurants with avant-garde concepts opening up in large cities like Taipei.
In Taiwanese fine dining, however, the influences are mostly from numerous regions of Mainland China. It has similarities with Cantonese cuisine, and yet it is very different from it. In Macau, we are privileged to have chefs who are dedicated to bringing us authentic Taiwanese dishes. Backed by an exceptionally talented culinary team, Altira Macau’s signature Chinese restaurant Ying is pleased to present Taiwanese masterpieces, offering discerning diners a superlative dining experience.
With special menus designed by visiting Taiwanese master chefs, including Cheng Yen Chi and Wu Ping Cheng, the promotion is part of the exclusive experiences that have elevated Altira Macau onto the global stage. As testament to its mastery of the art of hospitality, the hotel garnered the coveted Forbes Five-Star Hotel Awards for its fifth consecutive year.
“We are thrilled to bring the distinguished culinary acumen of Chef Cheng and Chef Wu to Altira Macau,” said Ms. Constance Hsu, General Manager of Altira Macau. “Both men enjoy widespread acclaim for their innovative Taiwanese cuisine, which can be savored by novices and connoisseurs alike.”
Better known as “Chef A-Chi”, Chef Cheng currently hosts a popular cooking show. He served as the executive chef in several famous hotels and the Office of the President, where he cooked for three Taiwanese presidents. A specialist in Taiwanese cuisine, Chef Wu is famous for dishes made with a rice cooker. A well-known chef with two shows, he impresses audiences with tasty fusion cuisine cooked by healthier methods.
During the Taiwanese cuisine promotion at Ying, special dishes and degustation menus, as well as two special set menus are available, featuring delectable combinations of the finest fresh ingredients, authentic flavors and a unique creative collaboration. The first, Traditional Taiwanese Feast, encompasses dishes such as Chinese Cabbage and Shark’s Fin with Egg Crisps; Free Range Chicken with Tangerine Sauce and Mullet Roe; and Slow-cooked Pork Knuckle with Traditional Sauce. The second menu, Formosa Summer Banquet, includes mouth-watering creations such as Oyster Noodle Soup with Pork Intestines and Sea Cucumber; Steamed Milk Fish Maw with Cordia; and Glutinous Rice with Sugarcane-smoked Duck and Crab.
The Chinese Cabbage and Shark’s Fin is a must-try item. While the traditional Cantonese shark fin is mostly served in clear broth, the Taiwanese version incorporates cabbage in it, which makes the soup extra milky. On top of that, the egg crisps give the creation a remarkable texture.
Chef Cheng remarked, “I am delighted to bring my inspiration to Altira Macau and work with its amazing culinary team. I believe our unique menus will satisfy guests’ appetites, and introduce Taiwanese food culture to Macau.” Chef Wu added, “We are excited to offer the ultimate in Taiwanese culinary indulgence at Ying.”

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