The
Signature Dish Recipe book
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INGREDIENT MEASUREMENTS
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introduction Editor: Sudeshna Ghosh Assistant Editor: Nicola Monteath Senior Designer: Odilaine Salalac-Mejorada Photographer: Anas Cherur
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here’s no doubt that Dubai is home to some spectacular restaurants. But while crystal chandeliers and marble fixtures can definitely set the scene, at the
end of the day, what makes a restaurant memorable, and
importantly, bring customers back, is the food. Food that leaves a Publisher: Dominic De Sousa
lingering impression on a diner’s tastebuds, food that would
GROUP CEO: Nadeem Hood
make people return again and again, food that would make
GROUP CoO: Gina O’Hara
someone recommend a restaurant to their friends… It is this that
Group Director of Sales: Carol Owen
we celebrate in the first of our Signature Dish recipe book series.
Group Director of Editorial: Paul Godfrey
Reflective of the multicultural nature of the city, which is home to restaurants offering a multitude of cuisines, this book
Restaurants included in this guide are featured on a sponsored basis.
brings together myriad flavours, from Mexican to Italian and PRINTED BY Emirates Printing Press LLC, Dubai PUBLISHED BY
Chinese, and everything in between! Ten of Dubai’s top restaurants have shared their most precious commodity – the recipes that define what they are about – so you too can get inspired to attempt a chef-style dish at home.
Head Office PO Box 13700, Dubai, UAE Tel: +971 4 440 9100 Fax: +971 4 447 2409 A publication licensed by IMPZ © Copyright 2015 CPI. All rights reserved. While the publishers have made every effort to ensure the accuracy of all information in this book, they will not be held responsible for any errors therein.
A little peek into what the restaurant experience offers will hopefully tempt you through their doors as well, be it for the first time, or as a returnee to one of your all-time favourites. Either way, we hope this book is something you will enjoy adding to the collection in your kitchen, and turning to, whenever you need some gourmet inspiration.
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CONTENTS Northern Italian delicacies
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ALTA BADIA
Jumeirah Emirates Towers ❈ Linguini with king prawns and squid, p7 ❈ Line-caught sea bass, artichokes, Taggiasca olives, p9
Latin American flavours
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La Parrilla
Jumeirah Beach Hotel ❈ Ceviche passion, p13 ❈ King prawns Cartagena-style, p15
Supreme seafood
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PIERCHIC
Al Qasr, Madinat Jumeirah ❈ Lobster bisque, chestnuts, lobster and dumpling, p19 ❈ Roasted yellow tail, green apple, celery and truffle sauce, p21
Contemporary Asian
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Zheng He’s
Mina A’salam, Madinat Jumeirah ❈ Wasabi prawns with mango salsa, p25 ❈ Beijing-style roasted duck, p27
Meat mania
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Rib Room
Jumeirah Emirates Towers ❈ Beef ribs with mac ‘n’ cheese, p31 ❈ Pan-seared foie gras and spicy fig chutney, p33
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CONTENTS Mexico on your plate
Tortuga Mexican Kitchen Mina A’salam, Madinat Jumeirah
❈ Cheese fondue, p37 ❈ Tortilla soup, p39
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Beachfront gourmet
Seagrill On 25 Degrees Restaurant And Lounge Fairmont The Palm Dubai ❈ Sea bass carpaccio, p43 ❈ Mediterranean grilled squid, p45
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Provincicial Chinese cooking
Shang Palace
Shangri-La Hotel, Dubai ❈ Steamed chicken with black fungus and Chinese mushrooms, p49
❈ Battered prawns with wasabi mayonnaise and mango salsa, p51
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French finesse
Traituer Park Hyatt
❈ Slow cooked salmon with green peas and radish, p55 ❈ Beef Rossini, foie gras, sauce périgourdine, p57
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Creekside dining
Anise
Intercontinental Dubai Festival City
❈ Black pepper beef, p61 ❈ Crispy Thai chicken, p63
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Alta Badia
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he 50th floor of the iconic Jumeirah Emirates Towers houses the stylish Italian restaurant, Alta Badia, which opened in 2013. The restaurant gets its name from the popular ski destination in Northern Italy, and offers authentic Ladin cuisine which comprises of age-old recipes made with fresh, seasonal produce. At the helm of this restaurant is Giovanni D’Alitta, Chef de cuisine, who brings forth a wealth of culinary experience, and Michelin-star chef Claudio Melis who overlooks the restaurant. Here, they serve Italian
classics with an innovative twist, in a sophisticated setting complete with high tables and bar stools towards one end, chic white and black minimalist dĂŠcor in the dining area, and stunning views of Sheikh Zayed Road. Some of the gourmet offerings here include favourites like burrata cheese, and tuna tartar for appetisers, and turnip tips risotto, stuffed potato gnocchi with langoustine and fish roe, truffle stuffed chicken breast, and grilled Gulf prawns with bisque sauce, for mains. Tiramisu is the all-time favourite dessert of choice to end with.
LOCATION: Jumeirah Emirates Towers, Sheikh Zayed Road CONTACT DETAILS: 04-3198771 EMAIL: altabadia@jumeirah.com
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Signature dish
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Linguine ai Gamberi e Calamari
(Linguini with king prawns and squid) SERVES 4 | PREP 20 mins | COOK 30 mins INGREDIENTS • 240g focaccia bread • 40g capers • 20g anchovies • 40g sundried tomatoes • 8 garlic cloves • Sprig of thyme • 240g king prawns • 360g linguine • Chilli flakes • 160g calamari rings • 120g cherry tomatoes • 120ml tomato sauce • Sprig of basil
• Sprig of parsley • Salt and pepper, to taste • 80ml extra virgin olive oil Method 1 Dry the focaccia in the oven, then blend with capers, anchovies and sundried tomatoes to make breadcrumbs. Fry the breadcrumbs with olive oil, 5 garlic cloves and thyme. Place on a paper towel to drain any excess oil. 2 In a saucepan, toast the heads and shells of the prawns. Add 350ml of water and cover until the mixture reduces
by half. 3 Cook the linguine in a large pan of salted boiling water. 4 Heat olive oil in a pan with chilli flakes and remaining garlic. As the garlic begins to colour, add the prawns, calamari and cherry tomatoes. Cook for 1 min. Add the tomato sauce and homemade stock and cook for a further 5 mins. 5 Once the pasta is cooked, drain it and toss in the sauce. Add chopped basil and parsley. Sprinkle the breadcrumbs and serve.
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Signature dish
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Spigola e carciofi
(Line-caught sea bass, artichokes, Taggiasca olives) SERVES 4 | PREP 20 mins | COOK 25 mins INGREDIENTS • 1 red onion, chopped • 2 carrots, chopped • 2 stalks of celery, chopped • Fresh thyme • 8 baby artichokes • 2 garlic cloves • 500ml vegetable stock • 80g fresh tomato, skinned
• • • •
and de-seeded 100g Taggiasca olives 100ml extra virgin olive oil 720g line-caught sea bass 120g pak choi
Method 1 Sauté the onions, carrots, celery, garlic and thyme in a large pan with butter. Add the artichokes and allow to soften. Cover and cook for 15 mins. Remove the artichokes and set aside to cool
down. Remove the garlic and thyme and discard. Blend the remaining vegetables with the olive oil, and add the olives, tomatoes, salt and pepper. 2 Heat oil and fry the sea bass skin down until it is crisp on top. Finish in the oven at 200C for 6-7 mins. 3 Sauté the pak choi in oil, add the halved artichokes and serve with the sea bass.
Meet the chef Giovanni D’Alitta, Chef de Cuisine at Alta Badia, began his culinary experience at the Itar Spa Hotel in Seina, and moved to Rome, and the alpine resort, Hotel Ciasa Salares in Alta Badia, where he learned how to cook Ladin cuisine. He joined Alta Badia, Jumeirah Emirates Towers in 2013, and runs the kitchen here.
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La Parrilla
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stunning location, samba beats, and award-winning Latin American cuisine – there’s nothing more required to entice you into this restaurant. The parquet flooring, framed paintings, arches and brick walls, cow hide-trimmed leather seats combine to create a stylish, minimalist yet warm ambience. Views of the Burj Al Arab through the floor-to-ceiling glass windows provide all the distraction you'd need but a live band with dancers are also on hand to entertain. The romantic spot also boasts an expansive terrace where you can enjoy
a drink, before heading indoors for an indulgent meal. Steak-lovers are in for a treat with an extensive list of steak choices, including succulent Wagyu beef. Other interesting dishes showcase grilled octopus with a potato confit, crispy soft shell crab with tuna ceviche and avocado, grilled short ribs, as well as seafood options such as seabass with chilli and crab bisque. You can’t leave without trying the Forest of churros dessert – churros with an absolutely divine dulce de leche sauce and dry ice – which resembles an Amazonian forest.
LOCATION: Jumeirah Beach Hotel CONTACT DETAILS: 04-4068999 EMAIL: JBHboxoffice@jumeirah.com
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Signature dish
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Ceviche passion SERVES 4 | PREP 15 mins | NO COOK INGREDIENTS • 600g fresh snapper fillet, deboned and skinned • 60g red onion, cut into a fine julienne • 2 garlic cloves, peeled and finely chopped • 1 small piece of ginger, peeled and grated • ¼ celery stem, peeled and
finely chopped • A small bunch of coriander leaves, chopped • 1 small limo chilli, deseeded and finely chopped • 500ml fresh passion fruit juice, without added sugar • 250ml, fresh sour orange juice, without added sugar • 150ml fresh lime juice • 150ml cane syrup • Salt, to taste • Dash of grapeseed oil
METHOD 1 Cut the snapper fillets into small cubes of 1x1cms. 2 In a chilled glass bowl, add the fish cubes, and all of the vegetables and season with salt. Add the fruit juices, drizzle the cane syrup over, and finish with the grapeseed oil. Marinate in the fridge for 5 mins, and then mix everything before serving on chilled plates.
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Signature dish
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Langostinos Cartagena
(King prawns Cartagena-style) SERVES 4 | PREP 20 mins | COOK 20 mins INGREDIENTS • 2 garlic gloves, peeled and chopped • 3 shallots, peeled and chopped • 1 fresh rocoto chili (50g), deseeded and chopped • 1 small piece of ginger, peeled and grated • Stems of a small coriander bunch, chopped • 750ml fresh pineapple juice • 750ml tamarind juice
• • • •
70g brown cane sugar A pinch of sea salt Oil 2.5kg jumbo prawns, peeled and deveined • 250g baby carrots, peeled and blanched • 150g ripe pineapple, peeled and cut into small cubes • 150g red Serrano pepper, deseeded and cut into small cubes • 50g shiso cress leaves • Coconut rice, to serve with (optional)
METHOD In a sauce pan, heat up oil and sauté the garlic, shallots, chilli and ginger until golden. Add the pineapple juice, tamarind juice and coriander stems. Reduce the mixture by half, and season with sugar and salt to taste. Add the prawns and poach until half cooked. Add the carrots, the pineapple cubes and the red Serrano pepper cubes and cook until the prawns are cooked through, but still juicy. Add the cress leaves and serve hot with coconut rice, if you like.
Meet the chef Paulo de Souza, is originally from Lima, where he began his culinary career. He started as chef de partie at Miraflores Park Hotel, before moving to Cusco, Peru, and then to Europe to work at restaurants like El Bulli, and with chefs such as Gordon Ramsay in London. He worked in Beijing before moving to head up the La Parrilla kitchen in 2013.
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Pierchic
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his award-winning Mediterranean seafood restaurant has recently undergone a makeover, making it the ultimate high-end dining destination. Dubai's only over-water restaurant now features Swarovski crystal chandeliers in fishing nets, an elegant dining area with light brown coloured dining chairs and couches, white cushions and wooden tables, and the Chic bar – all of which exude a stylish and romantic vibe. New to the restaurant's offerings are two glamorous pods leading up to the restaurant entrance, where you can try innovative cocktails and specialties from the Chic bar. Both the Chic bar and
lounge can be booked for a private do. If you want to truly pamper a loved one, book the outdoor terrace with personalised service. The restaurant's menu features everything from grilled Loch Fynn diver scallops with tapioca pearls and delicious vanilla and bergamot butter, to a shellfish platter for starter options; roasted yellow tail with celery root, green apple and black truffle as an example of the mains; and mille feuille of chocolate with cocoa crumble and dulce de leche, and coconut pavlova with mango passion sorbet being highlights of the dessert choices.
LOCATION: Al Qasr Hotel, Madinat Jumeirah CONTACT DETAILS: 04-3666705 EMAIL: Pierchic@jumeirah.com
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Signature dish
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Lobster bisque, chestnuts, lobster and dumpling SERVES 4 | PREP 30 mins | COOK 1 hr 30 mins INGREDIENTS • ¼ chilli • 200g butter • 10g fennel • 1 lobster body and 1 whole lobster • 60g tomato • 1 tsp tomato paste • 100ml water • 60g frozen chestnuts • 90ml double cream • 1 lemon • 2 large scallops • 1 egg • 150ml whipping cream Method 1 Remove the chilli seeds and dice the chilli finely. Dice the tomato and fennel. 2 In a saucepan, sweat the fennel in butter and a pinch of sea
salt. Add the tomato, tomato paste and chilli and cook for a few mins to make the lobster bouillon. Pour in the water and bring to a simmer. 3 Cut the lobster body into small pieces, with the shell still on, and toast with butter in a frying pan. Bring the shell to a nice golden colour. Transfer the lobster and vegetables, including their water, into a large pan and season. Place in the oven at 100C and steam for 60 mins. Strain the mixture and set aside to cool. 4 To make the chestnut paste, heat 60ml cream and chestnuts over a very low heat for 60 mins. Pour the mixer into a blender and mix until perfectly smooth. Set aside to cool. 5 To make the bisque, bring the lobster bouillon to the boil and add the chestnut paste. Mix and allow to simmer for a couple of mins. Add 40g butter
and mix well. 6 Steam the whole lobster for 3 mins, remove the claws and set aside. Remove the head and discard. Remove the tail meat from the shell and cool in iced water. Poach the tail meat in butter at 60C until it is done medium rare. Drain the butter and slice the tail into 12 slices – 3 per person. 7 To make the dumplings, blend the scallops, claw meat, egg and cream until completely smooth. Make quenelle shapes with the mixture and place on an oiled sheet. Steam at 85C for 5 mins. 8 Place the lobster meat slices and lobster dumpling into a bowl, and add a quenelle of whipped cream. Warm through the bisque and just before serving add a squeeze of lemon juice. Serve the sauce on the side.
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Signature dish
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Roasted yellow tail, green apple, celery and truffle sauce SERVES 4 | PREP 48 hrs (Including kombu water soaking and yellow tail marination for 6 hrs) | COOK 20 mins INGREDIENTS • 10g kombu (available in specialty stores) • 700ml water • 200ml apple juice • 80g red miso • 750g yellow tail • 200g celery root • 250g butter • 15g truffle peeling • 25ml brown rice vinegar • 15ml truffle juice • 10ml soy sauce • Sea salt • Chilli pepper mix • 4 baby pok choy • 1 garlic clove • 2 green apples • 20ml lime juice • 20g lime zest • Olive oil
Method 1 For the seaweed water, rinse the kombu well, soak in 350ml of water and refrigerate for 48 hrs. Place the kombu and water in a saucepan, bring it to a simmer over a low heat, cool down to room temperature and then refrigerate. 2 To prepare the yellow tail, combine 75g of red miso with the apple juice, and marinate the fish for 6 hrs in the mixture. 3 For the celery purée, peel the celery root and cut into pieces. Steam for 30 mins, until soft. Blend with 40g butter until smooth. Season and set aside. 4 Chop the truffle peeling finely and sweat with 10g of butter. Pour in the brown rice vinegar, truffle juice, soy sauce, 5g of red miso and seaweed water. Simmer slowly until the sauce reduces and becomes thick and rich. Whisk in 10g butter to
make an emulsion. Season with sea salt and a pinch of chilli pepper. Add a touch of brown rice vinegar at the end. 5 Blend the garlic and 350ml water together then simmer over a low heat with 70g butter for 20 mins. Season with salt and pepper to taste. 6 Trim the bok choy to the heart and wash. Poach the pok choy in the garlic-butter poaching water for 2 mins, then remove and set aside to drain. 7 Remove the fish from the marinade and pat dry. Sear in remaining butter over a low heat on all sides. Place the pan in a 350C oven and bake for 20 mins. Cut the green apple into a fine julienne and season with salt, lime zest, lime juice and a drizzle of olive oil. Serve a large spoonful on top of the fish.
Meet the chef Rosalind Parsk, Head Chef of Pierchic since 2012, has played an instrumental part in the refurbishment, and the menu which she worked on in collaboration with three Michelin-star chef Laurent Gras. She got her culinary training at Westminster Kingsway College, and has worked under the guidance of Marco Pierre White at The Belvedere in London, and Gordon Ramsay at Menu. The UK-native moved to the UAE in 2007, and previously worked with Gary Rhodes, and at the Capital Club, and Cavalli Club Restaurant and Lounge.
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Zheng He’s
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he waterways of Madinat Jumeirah are home to multiple restaurants including this award-winning Chinese eatery. A seat on the expansive outdoor terrace is perfect during winter, as you get to see the boats pass by, and the iconic Burj Al Arab in the distance, while enjoying a cool breeze. Traditional round tables with Lazy Susans comprise the indoor area, while red lanterns provide the necessary nod to Chinese culture, amidst the modern décor. Traditional Chinese cuisine with a contemporary twist is what you can expect here, accompanied by a wideranging tea and wine list. Begin with small bites like steamed or deep fried
dumplings, appetisers such as crispy fried wasabi prawns with mango salsa, and soft shell crab, or soup. For mains, choose your favourite seafood and have it steamed with minced garlic and vermicelli, or black bean sauce, or enjoy it wok-fried with herbal salt, or black pepper sauce, to name just a few. Oven roasted dishes like Beijing duck are on the menu too, along with poultry, meat and vegetarian dishes. No meal is complete without dessert, so try the chilled mango pudding with pomelo and lychee sorbet, or cashew nut and sesame fritter. Apart from the à la carte menu, you can also opt for set menus featuring signature dishes.
LOCATION: Mina A’Salam Hotel, Madinat Jumeirah CONTACT DETAILS: 04-3668888 EMAIL: MJrestaurants@jumeirah.com
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Signature dish
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Wasabi prawns with mango salsa SERVES 4 | PREP 15 mins | COOK 10 mins INGREDIENTS • 1 fresh mango • 1 red onion, finely chopped • 40ml sweet chilli sauce • 150g mayonnaise • 15g wasabi paste • 30ml lemon juice
• • • • • •
50g caster sugar 15g condensed milk 10g evaporated milk 16-20 fresh king prawns 30g potato flour 1l oil, for frying
Method 1 Finely dice the fresh mango and mix with the red onions and sweet chilli sauce
2 Mix the mayonnaise, wasabi paste, lemon juice, sugar, condensed milk and evaporated milk and chill. Coat the prawns in potato flour and deep fry in hot oil – remove and drain off any excess oil. Toss the prawns in the wasabi dressing and top with the mango salsa.
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Signature dish
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Beijing-style roasted duck SERVES 4 | PREP 15 mins, • 2 spring onions, finely sliced plus 24 hrs marinating | • 1 cucumber, julienned COOK 45 mins • Hoisin sauce, to serve • Plum sauce, to serve INGREDIENTS • Chinese pancakes, to serve • 2-2.4kg whole duck • 3 garlic cloves Method • 1 star anise 1 Marinate the duck with garlic, star • 1 cinnamon stick anise, cinnamon and salt and • Salt and pepper pepper, and refrigerate for 24 hrs.
2 Roast the duck at 200C for 45 mins, until golden brown and crispy on the outside. 3 Slice the duck into pieces and served with warm Chinese pancakes, spring onions, cucumber, hoisin sauce and plum sauce.
Meet the chef Kenmin Foo Chin Fatt, the Chinese Executive chef at Madinat Jumeirah, has over 20 years of experience cooking Cantonese cuisine, and began his career as a cutter chef at a five-star hotel in Kuala Lumpur. He has since worked in Indonesia, Hong Kong, and Beijing, and even had his own restaurant in Malaysia. He joined Zheng He's, Madinat Jumeirah in 2013.
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The Rib Room
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hen cravings for a nice piece of steak, prime cuts and ribs that just melt off the bone kick in, it’s time to head to this award-winning restaurant. Dining here will make you feel almost like you are on The Godfather set – as the dark wood panelling, leather chairs in mustard and black hues, and walls adorned with art come together to create a sophisticated vibe. A private dining room is available for smaller, more intimate gatherings. The concise menu features a selection of starters, soups and salads, as well as a special selection for ribs, dishes from
the sea, the grill, platters, and other alternatives like burgers, chicken and risotto. You can try everything from German pork ribs to Moroccan spiced lamb ribs, grain fed US, Canadian and Australian beef, as well as grass fed Argentinian steaks, all cooked to your liking. Enjoy it with sides like potato gratin and grilled vegetables, and complete your dining experience with artisan cheese and a selection of sweet treats such as hot chocolate and praline fondant with espresso ice cream. A great selection of wines are available to pair with each course.
LOCATION: Jumeirah Emirates Towers CONTACT DETAILS: 04-3198088 EMAIL: JETrestaurants@jumeirah.com
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Signature dish
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Beef ribs with mac ‘n’ cheese SERVES 4 | PREP 30 mins, plus 24 hrs marinating time | Cook 8hrs and 30 mins INGREDIENTS • 1.5kg beef ribs from the chuck • 2 large onions • 2 leeks • 4 celery sticks • 2 large carrots • 4 garlic cloves • Zest and juice of 2 oranges • Juice of 1 lemon • 10 whole peppercorns • 10 juniper berries • 6l beef stock • 100ml olive oil • 100g butter • 200g macaroni pasta • 80g plain flour • 500ml whole milk • 130g soft cream cheese • 160g cheddar cheese
• • • • •
250ml single cream 50g parmesan, grated 50g gruyere, grated 1 tsp truffle oil 1 tsp chopped black truffle (optional)
Method 1 Dice all the vegetables to about 1cm piece each. 2 Marinate the rib in beef stock, vegetables and herbs, orange and lemon juice, zest, peppercorns and juniper berries for 24 hrs. Drain the meat and keep both vegetables and stock aside. 3 Sear the ribs in a large pot with olive oil and butter, remove the rib then fry the drained vegetables in the same pan. Add stock and bring to the boil. Cover the pot with a lid or tin foil, then transfer to the oven and cook for 8 hrs at 85C. When cooked allow to cool to room temperature in
the same liquid mixture. 4 Cook the pasta in salted boiling water with the olive oil, until al dente. Strain and drizzle with some more olive oil, and transfer to a tray to cool down. 5 Make a béchamel sauce by mixing together the butter, flour and milk. Cook until it is thick and smooth. Remove from the heat and stir in the cheeses, making sure it’s all melted. Mix the sauce with the pasta and transfer to an ovenproof dish. Bake for 10 mins at 180C. 6 Remove the cheeks from the liquid and trim as necessary, removing any larger fatty tissue or sinew. Cut into 5cm squares. Place the ribs on top of the pasta and drizzle with the cooking liqueur and some more truffle oil.
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Signature dish
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Pan-seared foie gras and spicy fig chutney SERVES 4 | PREP 10 mins | COOK 1hr 45 mins INGREDIENTS • 500g fresh black figs • 250g Granny Smith apples • 15g fresh red chillies • 1 cinnamon stick • 125g demerara sugar • 115ml apple cider vinegar • 100g foie gras • 35g mixed baby salad leaves
• 20ml olive oil • 10ml cabernet sauvignon vinegar • Grated nutmeg, for garnish • Salt and pepper, to season Method 1 Wash, peel and chop the apples into 1cm cubes and quarter the figs. Place the apples, figs, chilli, cinnamon, sugar and apple cider vinegar into a heavy base pan. Cover with greaseproof paper and cook for 30 mins on a very low
heat until you have a thick, shiny chutney consistency. Set aside to cool. 2 Season the foie gras with salt and pepper, and place in a very hot pan. Cook for about 1 min on each side. 3 Toss the mixed baby leaves with olive oil, vinegar, salt and pepper. Once the foie gras is cooked, place it on top of the salad leaves. Garnish with a pinch of nutmeg and serve with the chutney.
Meet the chef Luigi Vespero has been in the culinary field for the last 17 years, and has worked in kitchens specialising in European cuisines including Italian and French. He has worked with the Galvin Brothers at Brothers at Galvin la Chappelle and Galvin Bistro de Luxe, as well as with Gordon Ramsay at Royal Hospital Road and The Wolsley. He has been the Head Chef at The Rib Room, Jumeirah Emirates Towers, since 2013.
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Tortuga Mexican Bar and Kitchen
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exican cuisine is all about the spices, vibrant colours in the dishes, and flavours that tantalise all tastebuds. Get a taste of Mexico on your plate at this restaurant in Mina A’Salam Hotel, which features an outdoor waterside bar serving 80 tequila varieties and margaritas. Indoors, you can find leather couches, dining chairs with bright pink cushions, tiled floors, white drapes, lighting fixtures with long candles, and paintings, all of which resemble a rusticmeets-contemporary Mexican kitchen. Latino tunes from Kalle 8, the resident
band, create a warm, inviting ambience. The colourful menu features sections like grandma’s corner with dishes like griddled corn flatbread with braised duck and black mole salsa, plus the usual suspects like guacamole and quesadillas, ceviches, tacos, and seafood from the grill. Tex Mex specialties like burritos, enchiladas and fajitas are on offer too, and children have their own menu selection as well. End your meal with mango ice cream and chilli sauce, or a three milk red velvet cake with pistachio ice cream.
LOCATION: Lower ground level of Mina A’ Salam Hotel, Madinat Jumeirah CONTACT DETAILS: 04-3668888 EMAIL: MJrestaurants@jumeirah.com
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Signature dish
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Molcajete (cheese fondue) SERVES 4 | PREP 10 mins | COOK 25 mins INGREDIENTS • 100g fresh green tomatillo, chopped • 50g morita chilli, finely chopped • 50g onion, finely chopped • 25g garlic
• • • • •
50g flour 1 egg 60g breadcrumbs 100ml oil 100g mild cheddar cheese
Method 1 In a saucepan add the tomatillo, morita chilli, onion and garlic. Cover with water and bring to the
boil. Reduce to a simmer, cook for 20 mins, and then blend well and season the salsa. 2 Cut the cheese into thick slices, and cover with flour, egg and breadcrumbs. Deep fry in oil until brown. 3 Place the cheese stick on top of the salsa and garnish with chopped onions and coriander.
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Pg 34-39 Tortuga Signature dish.indd 37
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Pg 34-39 Tortuga Signature dish.indd 38
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Signature dish
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Tortilla soup SERVES 4 | PREP 15 mins | COOK TIME 15 mins INGREDIENTS • 75g onions, chopped • 25g garlic, finely chopped • 250g tomatoes, chopped • 1l chicken stock • 50g smoked guajillo chilli
• 100g crispy corn tortilla • ½ avocado, roughly chopped • 100ml crème fraiche • 100g any fresh cheese Method 1 In a large saucepan, sauté the onions and garlic in olive oil over
a medium heat. Add the tomatoes and reduce the heat. Add the chicken stock, chilli and tortilla chips and bring to the boil. Cook on a low heat for 10 mins. Remove and blend. 2 Serve the soup with avocado, crème fraiche and grated cheese on top.
Meet the chef Oscar Rito, Chef Patron of Tortuga Mexican Kitchen and Bar, arrived here from his homeland Mexico. He has worked at award-winning restaurants like Taste in Puerto Vallarta, and looked after 12 specialty restaurants at Vidanta Group Mayan Resort Nuevo Vallarta, Jalisco. His background includes training at El Bulli in Spain, as well as other leading restaurants across Europe.
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Pg 34-39 Tortuga Signature dish.indd 39
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Pg 40-45 Seagrill on 25 Signature dish.indd 40
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Seagrill on 25° Restaurant and Lounge
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xpect Mediterranean cuisine at its best, at this seafood restaurant at Fairmont The Palm. A seat on the outdoor terrace is a must, if the weather permits, as it boasts gorgeous views of the Dubai Marina skyline – and you can enjoy over 37 shisha flavours here! The entire restaurant overlooks the Arabian Gulf, and gives off a casual, relaxed vibe, which goes perfectly with the menu on offer. Expect dishes like seafood paella, Greek salad, a platter of shrimps, king
crab legs, sea snails, clams, oysters, lobster and caviar, and organic tomato and tuna salad. If you have room for something sweet, try the rose lokoumi ice cream on a nest with caramelised rose petals, or the hot chocolate petit gâteau with mastic and chilli ice cream. The restaurant is the perfect place to head to after a day at the Seagrill on 25° Beach Club, where you can use the pool and beach facilities and get a 25 per cent discount on food and beverages.
LOCATION: Fairmont The Palm, Dubai CONTACT DETAILS: 04-4573457 EMAIL: palm.dining@fairmont.com
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Signature dish
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Sea bass carpaccio SERVES 4 | PREP 15 mins | COOK 15 mins INGREDIENTS • 240g Greek sea bass • 100g Arborio rice • 600ml water • 25g dried nori (seaweed) • Oil, for deep frying • Juice of 1 lemon • 4 tbsp extra virgin olive oil • A pinch of Maldon salt • A pinch of white cracked pepper • 2 pcs small red radish, sliced • A handful of spring onions, chopped • 2g micro herbs, chopped • 8g arugula • 4g fresh cilantro • 4g chervil leaves • 10g frisée leaves For the pomegranate jelly • 200ml pomegranate juice • 4g agar agar (Vegetarian substitute for gelatin)
For the shallot cream • 100g whipping cream • 4 tbsp sherry vinegar • 1 pc banana shallot, cut into brunoise Method 1 De-bone the fresh sea bass and remove the flesh from the skin. Gently slice the fish into thin pieces and set aside. 2 Bring the rice to a low simmer in a pot of 300ml water till the rice becomes almost dry. Add the remaining 300ml of water and dry it out again. Blend the cooked rice and the dried nori in a blender till the purée has a smooth consistency. Spread a thin layer onto a silicone mat with a palette knife and dry it overnight in an oven at 62C. Deep fry the dried purée in oil for 30 secs. Remove from the heat and place on paper towels to drain off the excess oil. Set aside to cool. 3 Whisk together the pomegranate
juice and agar agar in a saucepan. Place the saucepan on the stove and simmer the juice for 1 min. Remove from heat and set aside to cool. 4 Whisk the whipping cream and sherry vinegar together until stiff peaks form. Gently fold the banana shallot into the cream and mix well. Set aside. 5 Season the thin slices of sea bass with lemon juice, a drizzle of olive oil, Maldon salt and cracked white pepper and place it at the centre of the serving dish. Spread a layer of the pomegranate jelly on top of the fish and add the sliced radish. Pour the shallot cream on the side of the plate and sprinkle seaweed chips on top of the cream. Garnish with spring onions and micro herbs. Toss the arugula, cilantro, chervil and frisée leaves with lemon juice and olive oil and serve it as a side dish.
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Pg 40-45 Seagrill on 25 Signature dish.indd 44
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Signature dish
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Mediterranean grilled squid SERVES 4 | PREP 20 mins | COOK 20 mins INGREDIENTS • 500g medium-sized Mediterranean squid, cleaned For the squid stuffing • 2 pcs medium-sized Roma tomatoes • 120g Greek feta cheese, diced • 4g fresh basil leaves • 2g fresh dill • 4 tbsp olive oil • A pinch white pepper • 240g crab meat • 20g baby spinach • 15g red and yellow capsicum, diced • 2g affilla cress • 2g micro herbs
For the squid ink chips • 600ml water • 100g aborio rice • 1 tbsp squid ink • Oil, to deep fry Method 1 In a small bowl, combine the tomatoes, feta cheese, basil, dill leaves, olive oil, white pepper and crab meat and mix well. 2 Stuff the squid with the cheese mixture until it is full and seal it with a toothpick. Season the squid with salt, pepper and olive oil. Grill for 2 mins and then place it in the oven for another 4 mins at 180C. 3 In a saucepan, bring 300ml of water and rice to a slow simmer until it starts to absorb all the
water. Add the remaining 300ml of water and dry it out again. Blend the dry rice with the squid ink in a blender until the purée forms into a smooth consistency. Thinly spread the purée onto a silicon mat using a palette knife and leave it to dry overnight in an oven at 62C. Deep fry the dried purée in oil for 30 secs. Remove the chips from the oil and place them on paper towels to drain out the excess oil. Set aside. 4 Place the baby spinach on a serving plate. Cut the grilled squid into five pieces and place it on top of the spinach. Garnish with diced capsicum, affilla cress, micro herbs and the squid ink chips.
Meet the chef Chef Dimitris Lazarou is originally from Greece, so Mediterranean cuisine comes naturally to him. The chef has over 25 years of experience under his belt, having worked his way up across various restaurants in Greece, and also managing restaurants in Athens and Santorini. He was the chef and partner at the Varoulko restaurant in Athens when it was awarded one Michelin star. He joined Fairmont The Palm as Chef de Cuisine of Seagrill on 25° Restaurant and Lounge in 2013.
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Pg 46-51 Shang Palace Signature dish.indd 46
12/23/14 7:38 PM
Shang Palace
T
his fine-dining restaurant serves authentic Cantonese, and Chinese cuisine from the provinces of Szechuan and Huaiyang County. Step inside, and you will feel as though you have been transported to China, as the dĂŠcor features a selection of ethnic artifacts, and a red colour scheme that runs throughout, with a touch of yellow seen in the dining chairs. The grand ceiling boasts a rim of golden flowers, which perfectly complement the overall setting.
The culinary offerings here showcase a number of all-time favourites like dim sum, Peking duck, prawns with wasabi mayonnaise, crab with egg yolk accompanied by pancakes, and fresh seafood prepared to your liking. If you’re looking to stop by during lunchtime, the restaurant offers a Yummy Yum Cha, where diners can tuck into 25 various kinds of steamed dim sum, as well as hand pulled noodles, and rice, with soup and dessert.
LOCATION: Shangri-La Hotel, Dubai CONTACT DETAILS: 04-4052703 EMAIL: f&breservations.sldb@shangri-la.com
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Pg 46-51 Shang Palace Signature dish.indd 48
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Signature dish
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Steamed chicken with black fungus and Chinese mushrooms SERVES 4 | PREP 15 mins | COOK 40 mins INGREDIENTS • 340g skinless, boneless chicken breast and thigh, cut into bite-sized cubes • 50g black fungus • 6 dried shiitake mushrooms • 2 tbsp cooking oil • 5cm peeled ginger, sliced • 118ml water • 2 scallion stalks, cut into 6cm lengths • Salt, to taste For the marinade • ½ tbsp Shaoxing wine
• ½ tbsp corn starch For the sauce • ½ tbsp soy sauce • 1 tbsp oyster sauce • 2 tbsp Shaoxing wine • ½ tsp sesame oil • 3 pinches of white pepper • Few drops dark soy sauce, optional, for colouring purposes Method 1 Soak the mushrooms in warm water for 30 mins or until softened. Remove the stems of the softened mushrooms and cut into halves. 2 Mix the marinade ingredients
together and marinate the chicken for 15 mins. 3 Combine all the ingredients for the sauce in a bowl, set aside 4 Heat oil in a clay pot, add ginger and stir-fry until aromatic. Add the chicken and stir-fry for 30 secs. Then add the mushrooms, cook for 20 secs and pour in the sauce. Mix well. Add water, lower the heat, and cover the pot and cook for 30 mins, or until the sauce thickens. Add scallions and cook for 1 min. Season and serve.
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Pg 46-51 Shang Palace Signature dish.indd 50
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Signature dish
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Battered prawns with wasabi mayonnaise and mango salsa SERVES 4 | PREP 15 mins | COOK 5 mins INGREDIENTS • 8 pcs large raw prawns, peeled • ¼ tsp salt • ¼ tsp sugar • ¼ tsp sesame oil • 1 egg white • 50g corn flour For the seasoning • 300g mayonnaise
• 50g condensed milk • 30g wasabi paste • 30ml fresh lemon juice For the garnish • 100g diced mango • 30g mint leaves, chopped • 30g Thai chilli sauce • Chervil leaves, chopped Method 1 Whisk all the seasoning ingredients together and refrigerate.
2 Combine the diced mango with Thai chilli sauce and mint leaves to make a mango salsa. 3 Marinate the prawns with salt, sugar, sesame oil and egg white. Coat the prawns with corn flour and deep-fry in hot oil for approximately 1 min. Toss with the wasabi mayonnaise sauce and garnish with mango salsa and chervil leaves.
Meet the chef Chef Lai Kam Pui was raised in Shunde, the Canton region of China. He learned how to cook from his mother, who passed down generations-old recipes to him, that he hangs on to with pride. His love for Cantonese cuisine inspired him to become a chef, and he has had the privilege of cooking for dignitaries like the former French President Jacques Chirac. His culinary philosophy is about cooking simple food to bring out the natural flavour of each ingredient.
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Pg 52-57 Traiteur Signature dish.indd 52
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Traiteur
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ark Hyatt Dubai’s French brasserie is filled with natural light during the day, but transforms into an elegant space in the evening. Café del Mar tunes provide a relaxed atmosphere, even as all the action at the elevated show kitchen livens up the ambience. The restaurant spans two levels and boasts a lounge suspended from the ceiling, a 4,200 bottle wine cellar called Cave Privée, an outdoor terrace with views of the gorgeous marina, and two private dining rooms, which are perfect
for celebrating special occasions. The recently revamped menu is packed with classic dishes, as well as creative entrées like Mulwara steak tartare served with evo caviar, truffle cream and toasted baguettini, and pan seared scallops with beetroot pearl barley, fennel crudité and orange condiments, to name just a few of the gourmet offerings. All dishes are made from seasonal ingredients, and with such a wide offering, you’re sure to have a hard time making your selection!
LOCATION: Park Hyatt Dubai CONTACT DETAILS: 04-3172222 EMAIL: restaurants.dubai@hyatt.com
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Pg 52-57 Traiteur Signature dish.indd 54
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Signature dish
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Slow cooked salmon with green peas and radish SERVES 4 | PREP 45 mins | Cook 1hr 30 mins INGREDIENTS • 500g salmon loin, cleaned • 50g table salt • 30g sugar • 100g green peas • 15g shallots • 2g garlic, peeled • 20ml cream • 50ml vegetable stock • 80g pink radish • 100g beetroot • 10ml olive oil • 2g sea salt • Salt and pepper, to taste
Method 1 Prepare a brine for the salmon by mixing together the salt and sugar with water. Chill below 5C. Add the salmon to the brine and let it infuse for 30 mins. Wrap the salmon with cling film and bake at 43C for 1hr. 2 Once cooked, chill immediately in an ice bath, and bring it down below 5C again. 3 Cut the shallots thinly and sear on low heat with green peas. Fill the pan with cream and vegetable stock – keep aside a handful of peas for garnish. Add thyme, garlic and salt and pepper to taste. Cook the peas until they are soft for approximately 5-7 mins and blend. Strain the purée
through a fine sieve and cool it down immediately or it may change colour. 4 Cut the radish in quarters and slices, and marinate with salt, pepper and olive oil. 5 Cut the beetroot in thin slices and use a cookie cutter to make a perfectly round shape. 6 Slice the chilled salmon to approximately 1.5-2cm thick pieces and arrange two slices on each plate. Add a few drops of the green pea purée and place the radish slices and pieces all around. Use the beetroot coins and the remaining green peas as garnish, and sprinkle olive oil and sea salt before serving.
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Signature dish
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Beef Rossini, foie gras, sauce périgourdine SERVES 4 | PREP 30 mins | COOK 55 mins INGREDIENTS • 950g beef tenderloin • 225g foie gras • 10g truffle • 100g carrots • 100g celeriac root • 100g white onions • 10g thyme • 5g rosemary • 5g garlic • A pinch of whole black pepper • 1 bay leaf • 10g tomato paste • A pinch of sea salt • 50ml red wine • 500ml veal stock • Salt, to taste
Method 1 Clean the tenderloin from the fat, and cut into 200g portions, keep the trimmings aside. 2 Remove the thin skin from the foie gras and cut into escalope pieces of approximately 50g 3 Slice the truffle to very thin pieces and chop half of the amount in fine brunoise. Cover the rest and keep aside for garnish. 4 Cut the carrots, celeriac and onions to medium-sized cubes and set aside. 5 Heat a pan and fry the tenderloin trimmings until golden brown in colour. Add the root vegetables and gently colour. Add the peppercorn, bay leaf, garlic, rosemary, thyme and
the tomato paste, and continue cooking until the moisture has gone. Splash the red wine inside and reduce to half. Add the veal stock and let it reduce to 1/3rd to get a jus. 6 Place the tenderloin in the oven and cook for 3540mins on 80C, until medium. 7 Strain the jus through a fine sieve and add the chopped truffle to let it infuse. 8 Sear the foie gras quickly in a hot pan, until you get a golden color and season with sea salt. 9 Serve the cooked tenderloin with the foie gras on top. Pour the jus all over and garnish with few slices of truffle.
Meet the chef German national Daniel Hoefler, has specialised in French cuisine for most of his life. He has worked as the Chef de Cuisine at Traiteur since 2013, and has played an integral role in the menu development and brunch concept.
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Pg 58-63 Anise Signature dish.indd 58
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Anise
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his all-day dining restaurant is known for its international buffet. Anise’s décor is fresh and bright, with accents of purple and blue coming from the ceiling fixtures, wooden pillars around private dining tables, and even a leafless tree in the centre. The restaurant features eight live cooking stations, to represent the eight points of the star anise, and diners get to interact with chefs at the open kitchens. When the temperatures drop, sit at the outdoor terrace and enjoy a great meal
with family and friends, while taking in the views of the Dubai Creek and Festival marina. Here you can embark on a culinary journey as you try everything from Italian pizza and pasta, to Asian dim sum, sushi, noodles and stir-frys, as well as hot grills like prawns, beef and chicken. An array of desserts will entice you at the end of the meal, even if you are bursting at the seams – who can resist a decadent almond cake, or chocolate fondue?
LOCATION: InterContinental Dubai Festival City, Festival City CONTACT DETAILS: 04-7011127 EMAIL: restaurantreservation.dfc@ihg.com
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Signature dish
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Black pepper beef SERVES 4 | PREP 25 mins | COOK 10 mins INGREDIENTS • 500g beef tenderloin cubes • 80g red onions, peeled • 50g yellow capsicums • 50g red capsicums • 20g red chillies • 10g spring onions • 10g garlic, peeled • 50ml oil, for frying • 50ml sweet Indonesian dark soya sauce
For the black pepper sauce • 40g crushed black pepper • 20g garlic, chopped • 25 oyster sauce • 15ml light soya sauce • 15ml dark soya sauce • 40g sugar • 30g butter • 40g tomato ketchup • 60ml chicken stock • 30g potato starch Method 1 Marinate the beef with salt and pepper for 2 hrs.
2 Heat the sauce ingredients, except the chicken stock, on low until fragrant. Pour in the chicken stock and thicken with potato starch. Set aside to cool. 3 Heat oil in a wok, and sauté the red onions, capsicums, garlic and onions. Add the black pepper sauce, beef, spring onions and chillies. Cook for 4-6 mins, then add the Indonesian dark soya sauce. Toss for few mins and thicken with a little potato starch, if required. Serve with steamed jasmine rice.
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Signature dish
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Crispy Thai chicken SERVES 4 | PREP 25 mins | COOK 12 mins INGREDIENTS • 300g chicken thighs, cubed • 1 tsp sesame oil • A pinch of salt and pepper • 10g potato starch • 1 tsp corn oil • Oil, for deep frying • 15g ginger, finely julienned • 12g lemongrass, thinly sliced • 3g lime leaves, sliced thin • 12g dry chillies, sliced • 30g green capsicum, diced • 30g onions, cubed • 30g roasted cashew nut • Crispy noodles (optional)
For the sauce • 12 garlic cloves, peeled • 80g onions, peeled • 22g fresh red chillies • 100ml water • 35g sugar • 4 tsp lemon juice • 16g dark soya sauce • 500g chicken stock • 4g coriander leaves Method 1 Marinate the chicken with sesame oil, salt and pepper for 2 hrs. Coat with potato starch and deep fry until golden brown - for 4 mins.
2 Heat a wok and fry the ginger, lime leaves and lemongrass in corn oil. Drain on a paper towel. 3 Blend the garlic, onions, and chillies with water. Heat wok with oil and sauté this for 3 mins. Add the sugar, lemon juice, dark soya and chicken stock. Add in the fried lemongrass, ginger and lime leaves, and bring it to a boil. 4 Heat oil in a wok, and sauté the capsicum, roasted cashew nut, coriander and onions for 30 secs. Pour in the sauce and chicken and toss for 2-3 more mins. Serve with crispy noodles, if you like.
Meet the chef Singaporean national Armann Ahmad attended culinary school in his homeland, before working with luxurious hotels like Ritz Carlton. The chef moved to the UAE in 2006 to work with Madinat Jumeirah, and later joined Anise at InterContinental Dubai Festival City as the Chef de Cuisine.
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INGREDIENT MEASUREMENTS
CONVERSION CHART Metric to US Conversions 1ml
1/5 teaspoon
5ml
1 teaspoon
15ml
1 tablespoon
30ml
1 oz.
100ml
3.4 oz.
240ml
1 cup
1l
34 oz./4.2 cups/2.1 pints
1 gram
0.35 oz.
100g
3.5oz
500g
1.10 pounds
1kg
2.205 pounds or 35 oz.
GLOSSARY Get to know some of the more unusual ingredients used in these recipes
❈ AFILLA CRESS Tiny leaves from the cress family, usually used as garnish. ❈ ARBORIO RICE Short-grain rice from Italy. ❈ GUAJILLO CHILLI A chilli used widely in Mexican cuisine. ❈ KOMBU An edible sea vegetable. ❈ LIMO CHILLI An extremely spicy chilli from Peru. ❈ POTATO STARCH A fine white powder starch – similar to cornstarch texture – extracted from potatoes. ❈ ROCOTO CHILLI One of Peru’s spiciest chilli peppers. ❈ SERRANO PEPPER A Mexican chilli pepper from the mountainous region of Puebla and Hidalgo. ❈ TAGGIASCA OLIVES A type of olive grown in Ponente, the western part of Liguria, Italy.
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INGREDIENT MEASUREMENTS
CONVERSION CHART
2
2 IFC Pg Cover_rET.indd 1 Intro Signature dish.indd 2
IFC Shifted 7mm
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Pg 64 Convertion Signature dish.indd 65
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The
Signature Dish Recipe book
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Cover Signature dish.indd 1
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