Joseph Tse is one of Macao’s most renowned chefs—no mean feat in a city brimming with culinary superstars. Known for his commitment to innovation, Tse continues to push the boundaries of Macao cuisine.
When an Italian colleague introduced Tse to the sous vide cooking technique, it sparked a surge of creativity. Sous vide, a method of cooking food slowly at precise temperatures in a water bath, allows for unparalleled flavor infusion and texture.
Inspired, Tse applied this technique to reinvent a Macao classic: Crispy Beef with Homemade Cream Sauce. By marrying traditional flavors with modern culinary methods, he has crafted a dish that honors Macao’s rich gastronomic heritage while introducing an exciting twist.
"The sous vide process allows the beef to retain its natural juices and tenderness," Tse explains. "Then, by crisping the exterior, we add a contrasting texture that delights the palate."
This innovative dish reflects the dynamic culinary scene of Macao, where chefs like Tse are blending cultural influences and techniques to create new gastronomic experiences.
For food enthusiasts and travelers seeking a taste of Macao’s evolving cuisine, Tse’s Crispy Beef with Homemade Cream Sauce offers a delicious journey into the heart of the city’s culinary innovation.
Reference(s):
cgtn.com
