Explore the passions, inspirations and culinary philosophies of Giulioantonio Di Sabato, executive chef at Mandarin Oriental, Macau. Discover how his holistic approach to cooking, global experiences and commitment to the Slow Food philosophy shape the exceptional dining experiences at this prestigious hotel.
– by Runi Indrani –
E: Has the culinary industry always been your passion?
A: Yes, indeed! I remember during a vacation, I was having doubts about becoming a chef, but as I look back nowadays, seeing the efforts I put in during my studies including the long hours in the kitchen is surely paying off now in satisfaction. There are many times in a day that I think there is nowhere else better for me to be than being in my kitchen.
E: How would you define your cooking style and how do you incorporate that into the culinary offerings at Mandarin Oriental, Macau?
A: Can I say holistic? I am a passionate chef who strives for perfection and taste. I believe in aesthetics as a principle in life that can bring welfare to everyone. Food can be eaten with all senses, but the first one normally is the vision. The Slow Food philosophy is part of my indoctrination and aligning with it, there are the cooking schools of several mentors in north Italy namely in Torino and Milano. I bring it all and apply it in Mandarin Oriental, Macau where I continue to learn and have an open mind to learn from my cosmopolitan team.
E: Your career has taken you to many cities/countries around the world. What is your favourite and least favourable thing about moving to a new place?
A: My favourite part is the curiosity when I first arrive in a new in a new city or country. The least favourable part would be losing the chance to further develop or maintain those friendships which I have built in a particular place during my time there.
E: What or who has been the biggest inspiration when it comes to your culinary creation?
A: My library! I love reading books and I have so many in my collection. Another way is the farmer’s markets, food festivals and chef’s festivals where we all meet and exchange ideas, tastes and notes.
E: In your own words, what do you think a good executive chef should have?
A: Passion, commitment, honesty, resilience, leadership, knowledge, techniques and empathy.
E: What do you think about Macau’s culinary scene at the moment?
A: Macau’s culinary scene is diverse and unique. There are many cultures in Macau where it was once a trading and fisherman’s port between the Chinese and Portuguese communities. Nowadays, the local food here incorporates many flavours where you will find a combination of spices from both Chinese and Portuguese traders, including the techniques of various cooking methods. It is an exciting and challenging city that makes me feel like I am on a constant move.
E: What is the most memorable moment of your career?
A: My graduation day from the gastronomic science major and meeting Chef Gualtiero Marchesi, where he shared his knowledge in front of the team about his passion for cooking.
E: What is your go-to comfort food that you like to make at home?
A: Fresh fruits, dry fruits, yoghurts, nuts and sushi.
Tagliolini Al Caviale Alle Due Salse
Ingredients
- Homemade tagliolini
- 4 egg yolks
- 100g 00 flour
- 6g extra virgin olive oil (Sicilian if possible)
- First sauce
- 10g caviar Oscietra
- 10g Champagne vinegar
- 10 Mediterranean micro capers
- 5g chopped shallots
- 85g butter
- 25g Chardonnay
- Second sauce
- 10g caviar Oscietra
- 10g lime juice
- 10g chopped shallots
- 2g chilli pepper
- 1 drop of Tabasco
- 85g double cream
- 5g freshly chopped chives
METHOD
- For the homemade tagliolini, mix the ingredients by hands. Use a little water if the egg yolks are too small. Let the pasta dough rest for an hour. Use baking roll and roll out the dough as thin as possible. Get a very large pasta sheet, cut the dough and place it on the sheets with around 25cm in length. Roll them and slice it thinly with a sharp knife.
- To make the first sauce, prepare the reduction with chopped shallots, capers, vinegars and Chardonnay. Reduce by half and filter. Add butter slowly and whip it in and out of the fire to create a creamy consistency. Add a generous spoon of caviar and set aside.
- Place all the ingredients for the second sauce together in a pan except for the caviar. Filter the cream and let it rest. Add caviar and toss in chives.
- Cook the tagliolini in a salted boiling water for four minutes. Separate into two pans with the respective sauces.
- Serve with a touch of freshly peeled and grated lemon or lime, plus a generous amount of caviar on top.
Exquisite Taste Volume 44
Mandarin Oriental, Macau
Avenida Dr. Sun Yat Sen
Macau, China
T: (+853) 88058888
E: momac-reservations@mohg.com
IG: @mo_macau
