INGREDIENT-DRIVEN INDULGENCE
Celebrated dining establishment The Manor at The St. Regis Macao introduces new executive sous chef Michele Dell’Aquila, who created a new menu rooted in the restaurant’s product-centred vision
MEET THE CHEF
Prior to joining The Manor at The St. Regis Macao, executive sous chef Michele Dell’Aquila gained experience in prestigious kitchens in Italy, Germany, Spain and Switzerland, before relocating to Asia in 2004. Originally from Bari, in the Apulia region on Italy’s southern Adriatic Coast, he’s a firm believer in cooking techniques that elevate the best ingredients with simplicity and innovative plating.
“I’m excited to join The Manor team and help enhance its reputation as one of the truly exquisite dining destinations in Macao, from our renowned à la carte evening menus and our special lunch selections, to our much-sought-after Stories of the Sea menus,” says Michele of his new role.
Thanks to his experience in celebrated establishments in Bangkok, Bali, Tokyo and Macao, where for six years he was the Italian chef at Altira’s Aurora restaurant and executive chef at Il Café for four years, Michele has an intimate and deep understanding of the local fine-dining scene as well as The Manor’s exclusive approach to deliver memorable gastronomic journeys.
THE MANOR
With an emphasis of sustainability and fresh products from around the world, The Manor is emblematic of contemporary fine dining. Featuring classic grill-inspired dishes elevated through local flavours, The Manor offers the best of what the sea and land have to offer in its artistically plated dishes.
The elegant space is divided into five distinctive areas: The Verandah, which is perfect for pre-dinner drinks or daily gatherings; The Dining Room; The Wine Gallery, which offers a more intimate atmosphere; The Penthouse Kitchen, where guests can join a personal cooking-showcase experience; and The Library, a private space inspired by a traditional bibliothèque.
THE MENUS
Michele’s craft, knowledge and finesse have resulted in a series of dishes that compose the new menu, which was unveiled two months ago.
“Having travelled, lived and worked around the world, food memories are what have inspired me to create this menu,” explains Michele, who also gave a new look to some of the restaurant’s much-loved seafood signatures, including the Glacier 51 toothfish from the Indian Ocean. “The finest dining experiences in the world are always founded on the highestquality ingredients, and the menu has been crafted around that principle. I feel honoured to be able to share what’s simply some of the best providence from the land and the sea.”
Following The Manor’s tradition of pioneering the finest products, the new selections celebrate rare and prestigious finds from all over the world. Highlights of the new menu include “Okan” Australian Wagyu tenderloin, which is delicately seared to maximise its succulent texture, paired with
Jerusalem artichoke purée, morels and broccolini. The Manor’s Okan Wagyu is sourced from Southern Australia and was recently awarded a gold medal in the Australian 2020 Wagyu Branded Beef Competition. In addition, the sought-after George Bruck foie gras from eastern France is served with red berries and paired with Japanese kinako to create an umami sensation.
Chef Michele is also giving The Manor’s beloved signature Glacier 51 Toothfish, which is sustainably sourced more than 4,000km from the Australian coast, an indulgent revamp. The buttery fish is now served on a migas of Portuguese Chouriço and squid ink, and finished with a Champagne emulsion.
For a memorable – and sweet – ending, the chef’s dessert named Coffee pays homage to Italy and elevates the classic Italian tiramisu with unusual touches that include caramelised almond and a Baileys foam.
This May, The Manor is also launching its new Stories of the Sea chapter, a set dinner menu first introduced in 2019 that showcases a selection of seafood gems from around the world. The selection will be available until July and is paired with a specially chosen list of wines to enhance the dining experience.