High Life

品 36 #8 2017 年 5 月 HIGH LIFE #8 May 2017 37 the perfect backdrop for a night of healthy indulgence and Chef Martinho’s food, as always, surpassed expectations. The highlights of the seven-course meal were the Roasted sea bass with shrimp, corn custard and clams and the Stewed oxtail with barley. To prove there is nothing wrong with indulging in a sweet treat, Chef Martinho prepared a delicious Roasted pear with honey and natural yogurt for dessert. The freshness of the ingredients, together with their simplicity, is why this diet comes highly recommended. By the end of the dinner we had witnessed Dr Shee Vá in his element – first discussing the food with the chef as they argued about some of the finer details of its presentation and later receiving his guests in the manner of a great host, with grandeur and elegance. Although the event is directed at health professionals, it is still an innovative idea. Together with a day of talks and seminars, Dr Shee Vá co-organized a dinner. “We focus on Mediterranean cuisine because it is the most balanced. It is not the ideal diet – frankly I don’t like that word – but is one that allows people to be most satisfied with the least damage, particularly due to the extensive use of olive oil,” he smiles. The doctor, who later explained he had run culinary classes too, worked with Portuguese Chef Martinho Moniz at the Rocks Hotel to design a menu of Mediterranean and Portuguese influence for the evening. High Life was also lucky enough to be invited. A charming Dr Shee Vá, dressed in aMao-style black suit, welcomed us upon arrival. The beautiful Vic’s restaurant was