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Vicky Cheng于澳门Capella的Estuary餐厅，重构法式餐饮体验

主厨Vicky Cheng将于2026年5月29日在澳门Capella开设Estuary餐厅，以亚洲风味及注重滋养食材的理念，重新定义法式料理。这一全新企划超越了传统的浓郁丰盛，为精致餐饮带来一种更为雅致、轻盈的演绎。

H. TANABE· Japanese 特派记者·2026年6月13日·2 分钟阅读

主厨Vicky Cheng在他位于澳门Capella的全新餐厅Estuary

主厨Vicky Cheng携其全新餐厅Estuary抵达澳门Capella，并定于2026年5月29日正式启幕。此次开业标志着对传统法式高级料理的一次革新，Cheng引入了以滋养、康复食材为核心的理念，并巧妙融合精湛法式烹饪技艺与亚洲审美。

正如《南华早报》的Charmaine Mok所指出，Estuary的餐饮体验强调滋养而非一味放纵。传统的法式高级餐饮往往倾向于浓郁丰厚的料理。然而，Estuary承诺带来一场既令人满足又不过于沉重的用餐体验，其食材的选择，既看重风味，亦求其修复康复之效。

尽管拥抱创新，Estuary仍保留了经典法式奢华的印记。其精致元素，例如Dauricus鱼子酱，搭配日本芜菁和山萝卜等当季新鲜配料，并依《南华早报》所述，在餐桌旁现场调制酱汁，无不彰显其奢华底蕴。

Source: South China Morning Post ↗

Source : South China Morning Post

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