"For me, Macau is a fascinating place." When it comes to the land beneath his feet, Safa Rodas' words are full of emotion. Born in the Philippines, she is now the head chef of one of the most renowned seafood steakhouses in Altira Macau, and has lived in Macau for more than five years.
Chef Safa Rodas of Altira Italian Restaurant in Altira Macau
The love for Macau stems from its own characteristics - rich in history, but also full of vitality and vitality; It also stems from Rodas' experience here. Here, she rose to the challenge and completed time and time again: at the age of 27, she moved to Macau alone to join the French bistro "Elegant Kitchen" at the Morpheus Hotel in City of Dreams. At the beginning of 2023, she switched from French to Italian cuisine, taking the helm of Altira Macau's signature Italian restaurant "Aurora" for the first time.
Recently, she also led the "Aurora" chef team to have a "four-hand play" with Beijing Black Pearl One Diamond Italian-Japanese fusion restaurant "Amico BJ" to present the richness of Italian cuisine and the charm of Japanese food.
In Macau, where there are many foods, the title of the restaurant is important, but what can make it "out of the circle" is often hard power and reputation. How to amplify the advantages and "stand out" in the fierce competition? For Rodas, ingredients are key.
In her opinion, all cooking comes from respect for the ingredients. "My mentor, Alain Ducasse, introduced me to the world of cooking, and I realized that everything on our plate comes from nature, and we have to go with nature and let the ingredients themselves be the protagonists of the cuisine."
From aperitifs, to main courses, desserts...... She and her team often use sustainable seasonal ingredients, organic farm vegetables, premium seafood and meats in their cooking, from family heirloom crepes made with organic flour to handmade spaghetti and wontons, grilled sustainable seafood and premium steaks.
With respect for ingredients and craftsmanship, she and her team are loved by many diners. Aurora has been awarded a Five-Star by Forbes Travel Guide for 10 consecutive years, and is now one of Macau's most popular dining destinations.
Inside Aurora Restaurant
On the way to "taste", Rodas is also exploring the city through food. Prior to that, she interned at Michelin-starred Le Jules Verne in the Eiffel Tower in Paris, and then moved to New York, USA, where she worked at the famous French bistro Benoit New York for more than five years.
Leaving Paris and New York, Macau became her new destination. And she is aware of the uniqueness of this "food capital". "Macanese cuisine is a fusion of different cultures and cuisines to form its own distinctive character. In addition to top-notch restaurants, there are also many local eateries and roadside stalls to suit the needs of tourists. ”
- Food is one of the main reasons why tourists come to explore this wonderful city. For Rodas, the F&B brand in high-end hotels and resorts also has a "mission".
"We need to provide visitors with a unique dining experience with exquisite cuisine and attentive service, which not only reflects the character of a high-end hotel, but also helps Macao continue its reputation as a Creative City of Gastronomy and promote its image as a World Centre of Tourism and Leisure." She said that Macau's continuous progress and upgrading are also providing nourishment for her work and life, and will encourage her and her team to continue to work hard.
Southern + reporter Ye Qihan
【Author】 Ye Qihan
[Source] Southern Press Media Group Southern + client