The mountain city of Chongqing, since becoming a popular destination for domestic travel, has become more vibrant, and the food is even more so. In the city, many chefs have breathed new life into local ingredients, and Manoel Goncalves, director of catering at the new Ritz-Las Regency Chongqing, is no exception. His appearance has filled Chongqing's cuisine with endless possibilities.
This issue follows the lens of ENCHANTE and walks into the creative kitchen of the new star of the Chongqing landmark hotel to see what creative dishes he brings to Chongqing that should not be missed.
In the spicy jianghu of Chongqing dining, there are few foreign chefs with exquisite cooking skills, Mr. Mario has traveled many countries, has a wealth of experience, is passionate about food, and brings the successful experience and inspiration of the past to the Ritz-Lass Ryser Hotel, while also incorporating a new concept.
FREE SKY
URBAN LANDSCAPE
\ THE LIXURY HOTEL
Walking into the restaurant, you will have a magnificent view of the mountain city, a simple style of modern restaurant, next to each table, there are transparent and bright floor-to-ceiling windows. Follow the looming fragrance and walk through the long corridor lined with restaurants, making the seating look more elegant and chic.
MODERN
\ THE BRITS RESTAURANT 绅
All tableware is haute couture, simple, comfortable and textured. A variety of global cuisines that inspire new experiences for taste buds, with a selection of global ingredients, homemade smoked salmon, and a creative combination that blends with mysterious special sauces to meet unique flavors.
Classic dishes such as tomahawk steak, Buddha jumping wall, and cherry foie gras are served every day, with a rich sweet aroma and a gripping aroma.
Chef's secret sauce is cooked, the meat is full of yellow, fresh and tender body fat, red and bright color, spicy and fragrant, smooth and tender texture. A selection of high-quality live oysters, Alaskan snow crab legs, scallops, spoon shrimp and other fresh seafood, the meat is tender and tastes superior.
Fresh ingredients such as foie gras, small yellow croaker, cowboy bone, lamb chops, shrimp and other fresh ingredients are stirred on the iron plate, and the outside is tender and chewy. Paired with rich ingredients, it is delicious and rich in texture.
Classic freshly cut sashimi, sushi, salads, pizza and more satisfy your taste buds.
A popular barbecue stall, the grilled fresh seafood is cooked in a variety of flavors, and the aroma is overflowing, which makes people eat their fingers.
With italian beef knee bones, Brazilian oxtail, masala chicken thighs and many other Western dishes, the chef has kept the original traditional flavor of each national cuisine.
Surprises are everywhere, the culinary inspiration for Mario's travels around the world, and the imagination and design are filled with countless reverie.
ENCHANTE enjoys it
INTERVIEW Manoel Goncalves
Q&A
1. What kind of opportunity did you choose to come to Chongqing?
Before I worked in Kunming, Kunming is a good place, the mountain city of Chongqing is also very good, Chongqing has very good hot pot and the best appetizers, I have lived in China for 18 years, I have worked in many different hotels before as a head chef, this is my first time as a director of food and beverage department.
2. What kind of food concept will be customized for the gentleman's restaurant, and how will it be reflected in the dishes produced?
The traditional buffet format is to make food and store it in the restaurant for a long time, which greatly reduces the taste of the guests, and I adjust all the food to fresh cooking in this restaurant. The gentleman's restaurant has made a lot of changes now, not only has a great buffet dinner, all the food is cooked live, freshly prepared and all with very good choice of ingredients.
3. What are the differences between the restaurants you have served in the past? What are the surprises beyond the classic dishes?
My restaurant is located on the 69th floor and is beautifully landscaped, from here you can see the whole of Chongqing. The buffet produces food from many different countries, Japanese sushi, teppanyaki, all of which use fresh seafood, as well as Italian Parma ham, European-style homemade salmon is also widely acclaimed; in addition, there are many classic Chinese dishes, of course, Buddha jumping wall, tomahawk steak, cherry foie gras is also a must-have in our restaurant, customers come to dine with many different countries to choose from, all food is freshly cooked to retain the original taste of ingredients.
4. What kind of opportunity did you become interested in cooking and eventually regard it as an ideal career goal?
I was born in Brazil, in my hometown when I was 15 years old, my neighbor was a chef, I saw that his dishes were very popular and everyone loved to eat his dishes, which inspired me, saw his passion for work, and also sparked my interest in the work of chefs, and continues to this day.
5, born in Brazil, famous in China, it can be said that you have a very diverse DNA, how are these experiences reflected in your dish creation, and bring you a steady stream of creative inspiration?
My first job was in a Japanese restaurant, where I worked for three years, my head chef was a native of Japan, he taught me a lot of things, how to cook delicious Japanese food, worked in a Spanish restaurant for a year and a half, I learned to make authentic Spanish cuisine; worked in a Michelin-starred restaurant, saying goodbye to the Le Méridien Hotel on Copacabana Beach in Brazil. At the age of 22, I moved from Brazil to the United States to work, worked in Louisiana, also worked in Italy for three years, in 2002 I came to China to work, in many different places in China to work in Shanghai, Shandong, Sichuan, Yunnan, Guangdong, I also learned a lot of Chinese cuisine, I put many years of experience in the Chinese market here, because Chinese also like to eat fresh fusion cuisine, I produced different countries of food at different tables in the restaurant, all from my experience of the selection of dishes, I cook food with the most sincere heart, and hope to make yamashiro diners like it.
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Chief Editor-in-Chief: Harden
Author Curated Editor: Chrissie
Compile Editor: Coco |Art Editor Visual: Chloe
Photo Shooting: Provided by the brand
Video production: enjoy @ENCHANTE