Macao, China — In a city renowned for its culinary excellence, Chef Joseph Tse is making waves with his innovative approach to traditional dishes. As one of Macao’s most celebrated chefs, Tse is no stranger to pushing the boundaries of flavor and technique.
When an Italian colleague introduced him to sous vide cooking, a method of slow-cooking vacuum-sealed food in a water bath, Tse saw an opportunity to transform a local favorite. “Sous vide opened up a new world of possibilities,” Tse said. “It allows for unparalleled precision, bringing out the best in each ingredient.”
His latest creation is a reimagined version of Macao’s classic Crispy Beef with Homemade Cream Sauce. By incorporating sous vide, Tse achieves a tender, succulent beef interior while maintaining a perfectly crispy exterior. The homemade cream sauce adds a rich, velvety finish that complements the dish beautifully.
“I wanted to honor the traditional flavors while introducing a modern cooking technique,” Tse explained. “It’s about respecting our heritage but also embracing innovation.”
Tse’s culinary artistry reflects Macao’s unique blend of cultures and its reputation as a food lover’s paradise. His commitment to innovation is inspiring a new generation of chefs and delighting taste buds across the city and beyond.
Reference(s):
cgtn.com
