Neapolitan are very popular dishes among our regulars. That said, every dish on the menu is a signature dish as they are all specially created to balance the traditions of Southern Italian cuisine while retaining and respecting the original flavours of the ingredients. “Having been an established chef in Italy, foodies across the region were excited about the opening of Don Alfonso 1890 with equal parts thrill and anticipation. Chef Alfonso explained how he came to opening his first Asian outlet in Macau.I was invited in 2007 by Mr. Alan Ho, the executive director of the Lisboa Hotels, to open this place in Macau,“ said Chef Alfonso, understanding the PROXIMITY of the invitation.“I felt that Mr.Ho and I shared
那不勒斯是我们常客中很受欢迎的菜肴。这就意味着，当每道菜都保留并讲究素材的原汁原味，用来专门体现出传统南意大利风味时，菜单上的每道菜都成了招牌菜。 “1980年当唐阿方索在意大利初创时，整个地区的美食家们都对它的开业表示振奋和寄予希望。厨师阿方索解释了他是如何在澳门开设亚洲的第一家分店。2007年我受到艾伦-何先生的邀请，他本人是葡京酒店的执行董事，然后才有了今天的澳门分店，“厨师阿方索说，我能理解这样类似的邀请。“我觉得，何先生和我有着
the same strong philosophy about culinary excellence and quality, and Ho’s passion and commitment towards providing the best dining experience for customers and setting the benchmark in the Food and Beverage industry gave me great confidence to coming on board to open the Don Alfonso restaurant in Macau.” With much assurance, Alfonso and Ho went on with opening the restaurant, with no current plans for another one anywhere else in Asia.
It may sound easy to pull of well-known Italian dishes as the restaurant’s signatures, but the creative process takes more than pulling out a cookbook and cook. “There is no fixed time-frame for the creation of a dish as several factors have to come together, including a chef’s
对烹饪文化精益求精的相同品质，何先生不遗余力地提供给客户最好的用餐体验，并答应制定餐饮业行业标准的承诺，给了我很大的信心来涉足澳门这片土地。 “有了种种保障后，阿方索和何先生才开了这家餐厅，在没有任何计划涉足亚洲的前提下。这可能听起来很容易：把知名的意大利菜变成店里的招牌菜，但其中的创新过程并非像拿出一本菜谱依样画葫芦烧菜那么简单。 “当许多变化接踵而来，烧一个好菜就会变得没有固定时限，其中包括一个厨师的
expertise and the availability of special seasonal ingredients, especially because we only use the freshest and best quality ingredients,” continued Chef Alfonso. “My approach and inspiration comes from a combination of values from Southern Italian customs, gastronomic traditions, to the respect I pay for fresh ingredients and food products I use.”
When asked about his best creation, Chef Alfonso wasn’t about to pick one from his repertoire. “All my dishes are important creations. However, if I really must name one as the best one, it’d be the Pastiere Souffle with Orange Blossom Sorbet, which is a very classic Napoleon dessert we usually have during spring of every year. Traditionally the dessert which is made
特长和特殊的季节性食材供应，特别是因为我们只用最新鲜，最优质的原料，“厨师阿方索继续说道。 “我的方法和灵感来全部自于意大利南部的风情，美食传统，和我对我所采用新鲜素材和优质选料的尊重。
当问及他所创造的最好的作品时，厨师阿方索并没有打算从他的拿手菜中选出一道。 “我所有的菜肴都是重要的作品。当然，如果我真的必须挑选出最好的一道菜，它会是冰橙奶酥，这是每年春天我们食用的一个非常经典的拿破仑甜点。这种甜点食用传统的手工艺
with wheat and egg is heavy in texture, but I tweaked the recipe a bit and turn it into a pastry form for a lighter, fluffier texture without losing the original flavor of the dessert. I believe it offers a more balanced palette for my customers. “In Sorrento, Italy, Chef Alfonso owns a vegetable garden where he keeps his supply of raw materials dedicated to his cooking. With strong emphasis on freshness, Chef Alfonso explains on re-creating Italian food in Macau. “The quality of ingredients is very important.A qualified chef should have the ability to define fresh ingredients.More than 75% of our ingredients are imported from Italy as well as my farm in Sorrento while others are sourced from Macau.It is also
important to note that quality is no necessarily dependent on where it comes from – it is the color, taste, smell, and texture that matters.” Given the difference in availability of ingredients between places, so are the different takes on food between people in Italy and Macau. “From what I’ve observed, Chinese people prefer less salt in their food, and they also prefer their pasta to be more ‘well-cooked’. “ Other than working in his Don Alfonso 1890 kitchen, Chef Alfonso has been actively engaged in developing an impressive product line including an array of pasta, tomato sauce and olive oil, but that’s not all, as he sheds light on his next venture in his own food products.“We’re always interested in
exploring new product offerings. We’re currently looking into the possibility of breeding our own chicken, but we’re at the initial stage of a very long process ahead of us. “
Having shared his signatures and culinary experiences at the restaurant, Chef Alfonso let us in on his absolute favorite. “I personal favorite dish from the menu is the Carnaroli rice with almonds, Sicilian red prawns, white peppercorn and crispy mustard leaves. Almond risotto is an item of my childhood memory, as my mother used to cook it for the family and I grew up loving it.I added Sicilian red prawns to enrich the flavor in the dish’s presentation based on both my creativity and family tradition. This is without a doubt my favorite
dish in the menu,” recalled Chef Alfonso,who also surprised many with his fruit-filled fridge in his home. Despite a all-rounded chef himself, Chef Alfonso did draw the line at a certain point. “I would never cook horse meat at my restaurant, simply because I consider the horse as a really close animal ‘friend’ of mine.”
