The 25 UAE Brunches - Spring/Summer 2016 by CPI Media Group

A supplement to BBC Good Food Middle East. Publication licensed by IMPZ

spring/Summer 2016

SUITE

1118

WATE RFRONT S E ATING ME DITE RRANE AN VIBE S GARLIC ROAS TE D PRAWNS 4PM RE S ORT TOU R

MEDITERRANEAN SATURDAY BRUNCH The Terrace hosts a delectable Saturday Brunch, serving an array of Mediterranean dishes, with two beverage packages to select from. A sharing concept is encouraged and enjoyed with a variety of artfully crafted beverages. AED275 per person, inclusive of soft beverages AED345 per person, inclusive of house beverages To make a reservation contact +971 4 602 1814 or visit dubai.park.hyatt.com

25 UAE BRUNCHES

Introduction

EDITORIAL Editor: Sophie McCarrick sophie.mccarrick@cpimediagroup.com Designers: Solomon Saleem Arthur & Pamfilo Abion

WELCOME TO THE 25 UAE BRUNCHES GUIDE!

ADVERTISING Sales Manager: Michael Phillips michael.phillips@cpimediagroup.com Sales Manager: Amish Patel amish.patel@cpimediagroup.com Sales Manager: Carol Owen carol.owen@cpimediagroup.com Sales Executive: Liz Smyth liz.smyth@cpimediagroup.com +971 55 181 0674

Production MANAGER James P. Tharian distribution MANAGER

Restaurants featured in this guide are included on a sponsored basis. Details are correct at the time of going to press, but offers and prices may change.

Rajeesh M Nair

Group Chairman & Founder: Dominic De Sousa GROUP CEO: Nadeem Hood GROUP CoO: Gina O’Hara

SUBSCRIPTIONS www.bbcgoodfoodme.com

It’s no secret that the UAE – Dubai in particular – has firmly secured a reputation of being the ‘go to’ destination for brunching. Differentiating itself from anywhere else in the world, brunch in the Middle East is somewhat of an institution. It’s an event loved by both residents and tourists alike – and has the ladies planning their stunning ‘brunch outfits’ weeks in advance! It’s big business, and we see more and more restaurants jumping on the bandwagon each year – each time bringing something new, innovative and exciting to the table. From a la carte brunches, buffet brunches (or a mix of both), Friday brunches, Saturday brunches, evening brunches (drunch?) party brunches or casual brunches, there’s a brunch to suit all occasions, preferences and budgets. Inside you’ll find a wide-range of options – all serving fine food in an enjoyable atmosphere. All that’s left to do is choose which one you’re going to start with, gather your brunch crew, and let the weekend fun begin!

PRINTED BY Emirates Printing Press LLC, Dubai

Happy brunching!

PUBLISHED BY

Sophie McCarrick Editor Head Office PO Box 13700, Dubai, UAE Tel: +971 4 440 9100 Fax: +971 4 447 2409 A publication licensed by IMPZ

Brunch key - what the symbols and colours mean

Family

Birthday

Alfresco

be held responsible for any errors therein.

Vegetarian

Romantic

25 UAE BRUNCHES

Contents Under Dhs199 Citymax Hotel, Bur Dubai Centro Barsha Medley Restaurant, Pullman Dubai Deira City Centre

04 08 12

Under Dhs299 Kitchen6, JW Marriott Marquis Dubai

Nine7One, The Oberoi Dubai

The Cove Rotana Resort, Ras Al Khaimah

Boulevard Kitchen, Manzil Downtown Dubai

Ginger, Park Rotana Abu Dhabi

04 Under Dhs399 The Thai Kitchen, Park Hyatt Dubai

Grand Millennium Dubai Hotel

40 44

Hilton Al Hamra Beach & Golf Resort, Ras Al Khaimah

25 UAE BRUNCHES

Under Dhs499

InterContinental Abu Dhabi Fogueira, Ramada Plaza Jumeirah Beach Residence

48 52

NA3NA3 Restaurant, The Address Dubai Mall

Tesoro, Taj Dubai

60 64 68

Le Classique, Emirates Golf Club The Meydan Hotel

Under Dhs599 Shangri-La Hotel Dubai The H Dubai Feast Restaurant, Sheraton Grand Hotel

Accents, InterContinental Dubai Marina

72 76 80 84

Under Dhs699 Bab Al Shams Desert Resort and Spa

Prime68, JW Marriott Marquis Dubai

Four Seasons Resort Dubai at Jumeirah Beach

Amwaj Rotana, Jumeirah Beach

100

100 Brunches are listed according to price, pricing colour-code reference on previous page.

25 UAE BRUNCHES

Under Dhs199

Desi Brunch at Claypot Citymax Hotel, Bur Dubai The Desi Brunch at Claypot is a hidden gem with great value for money, scrumptious food and ambient surroundings. Tucked away in Citymax Hotel, Bur Dubai, the restaurant’s brunch promises to be an afternoon of fun and you’ll be full for hours.

Claypot Claypot offers traditional Indian dishes and delicacies inspired by the Northern regions of India. The restaurant won Best Indian Restaurant – Casual Dining at BBC Good Food ME’s 2014 awards, and offers a wide variety of dishes suited to all palates including chicken nawabi, makhani dal, chaats and mouthwatering biryani served in a claypot with a naan bread lid. Contemporary and stylish, the restaurant’s interiors feature warm hues of oranges, reds and browns with an assortment of seating including intimate booths with curtained dividers and vibrant tapestries adorning the walls.

Brunch details Round up family and friends for Claypot’s Desi Brunch buffet featuring a wide selection of authentic Indian dishes. With four hours of unlimited food and soft drinks or three house beverages at bargainous prices, the restaurant’s delicious offerings are a must-try.

Need to know Times Friday 12pm-4pm

PRICES Dhs99 with unlimited food, soft drinks and three regular house beverages Dhs65 with unlimited food and soft drinks

WHERE NEXT? Come back on a Thursday between 7.30pm-9pm and enjoy 20% off the total bill.

Enjoy award-winning Claypot's super-tasty and reasonable brunch.

25 UAE BRUNCHES

SERVES 4

BOOK NOW!

Chicken Malai Tikka Kebab

Claypot, Citymax Hotel, Bur Dubai Tel: (+971)50 100 7065 www.citymaxhotels.com

Ingredients 4 Chicken legs, boneless, cut into small pieces 1 tsp ginger paste 1 tsp garlic paste 1 pinch nutmeg Salt, to taste

FOR THE MARINADE ½ cup grated cheddar cheese 1 tbsp corn flour 1 lemon, juiced ½ tsp ginger paste

½ tsp garlic paste ½ tsp black pepper, crushed 1 pinch green cardamom powder 1 cup fresh cream Salt, to taste

1. Place chicken pieces in a bowl, add ginger and garlic paste, nutmeg powder and salt. Mix well and set aside for 20 minutes. 2. Mash cheese in a bowl, add corn flour and mix well. Then add lemon juice, ginger and garlic paste, black pepper, green cardamom powder and cream. Mix gently. 3. Add marinated chicken pieces to mixture, make sure the pieces are coated and set aside in a bowl for 1 hour to marinate. 4. String chicken pieces onto skewers and cook them in a hot oven at 200°C for 15-20 mins until cooked evenly. Baste chicken with melted butter twice while cooking. 5. Transfer chicken to a serving dish and garnish with salad, warm naan or roti.

Chef Profile: Chef Froz Khan With over 18 years of experience in the hospitality industry, Chef Froz Khan has held the position of Head Chef at Citymax Hotel Bur Dubai’s, Claypot Restaurant for the past five years. Chef Froz attended the Institute of Hospitality Crafts in Pondicherry, located in the South of India near his hometown of Chennai. With the passion he developed

for the culinary arts, he then started his career with ITC’s 5-star property, Park Sheraton Hotel in Chennai, India. Chef Froz specialises in Mughlai, Hyderabadi and Lucknowi cuisines; however he always looks to add new and exciting techniques and innovative ideas to his cooking. In his professional career, Chef Froz has taken part in a variety of

cooking challenges, such as the Emirates Culinary Guild, where he acted as a marshal within the cooking event. He has also hosted live Indian cooking shows such as 'Food Shala' and Zee TV’s 'Shan-eIftar'. Being in the kitchen for Chef Froz Khan, is more than just a job, it is a passion for him, which reflects in the food served.

Everything has gone distinctly orange. The chefs at c.taste restaurant have insisted on adding some zest and colour to our new Friday Brunch; BubblOrange. Starters, savoury dishes and sweets have all been created in vibrant hues of orange. The BubblOrange Brunch at Centro Barsha offers every Friday from 12.30 to 4.00 pm an open buffet for starters, salad and sweets with an aâ&#x20AC;&#x2122; la carte menu for your signature dish for the price of AED129* with soft drinks, or AED199* including an excellent selection of house beverages. For more information or to make reservation, please visit rotanatimes.com or call 04 704 0048

*Price is inclusive of 10% municipality fee and 10% service charge.

25 UAE BRUNCHES

Under Dhs199

BubblOrange Brunch Centro Barsha The hotel’s central location near the Mall of the Emirates shopping mall is apt, especially for those looking for a satisfying meal after a weekend shopping spree. The contemporary chic hotel has a signature all-day dining restaurant and bar, perfect for a quick catch-up with friends. Targeting business executives and travellers, the hotel is a refreshing change from the over-the-top lavishness, and offers a reasonably-priced brunch with great service. Take your time and tuck into the dishes on offer, while refreshing your appetite with selected beverages.

C. Taste The casual all-day dining restaurant, C. Taste, serves international cuisine with a variety of tempting dishes, so there’s something for everyone.

Brunch details Dishes in hues of orange, make up this wide spread at C. Taste. Cold dishes like pineapple and orange salsa on buttered roasted shrimps, are on offer at the appetiser buffet spread, while mains including honey and orange glazed duck breast, glazed beef medallion with orange, and orange and panko crusted chicken, among others, are served right to your table for the main course. You can take your pick from the à la carte menu. For dessert, make your way back to the buffet and treat yourself to everything from fresh fruit, to lemon and orange tart, and chocolate carre cup with orange mousse.

Need to know Times Friday 12.30pm-4pm

PRICES Dhs199 with selected house beverages Dhs129 with soft drinks

WHERE NEXT? Enjoy Happy Hour at C.mando from 6pm-11pm.

Enjoy comfort food and a great atmosphere at this chic and contemporary brunch.

25 UAE BRUNCHES

SERVES 4

BOOK NOW!

Orange & pine nut crust salmon with honey glazed root vegetables and tomato salsa Ingredients 800g salmon, cut into 4 pieces Salt and white pepper, for seasoning FOR SALMON MARINADE 10ml lemon juice 10g orange zest 20ml orange juice 10ml olive oil

FOR THE VEGETABLES 100g turnip 100g sweet potato 5g thyme 10ml olive oil 4 tbsp honey FOR THE TOMATO SALSA 100g fresh tomatoes 10 orange segments 10ml olive oil

1. For the salmon, whisk salt, pepper, lemon juice in a bowl, then squeeze orange zest and juice together add. Marinate salmon in this mixture for an hour. 2. Preheat non-stick pan and add olive oil. Pan Fry the salmon just until it is crisp and golden on both sides for about 30 seconds on each side with skin side first. Preheat oven to 200°C, then place salmon in baking tray and roast for 10 mins. 3. To prepare the vegetables, peel and cut them into 1½ inch cubes. Marinate with seasoning, thyme and olive oil. Preheat oven to 200°C, then place vegetables in separate baking tray and roast for 10 mins.

C. Taste, Centro Barsha, Dubai. Tel: (+971)4 704 0048 fbcentrobarsha@rotana.com

15g onion, finely chopped 3g coriander, finely chopped 5g red chilli, de-seeded and finely chopped 10ml lemon juice FOR THE CRUST 20g bread crumbs 10g pine nuts 5g parmesan cheese 4g parsley

4. Blend bread crumbs, pine nuts, parmesan cheese and parsley in blender to a solid consistency for the pine nut crust. 5. To make the salsa, roast the whole tomatoes in the oven at 200°C for 10 minutes. Leave to cool. Remove skin and seeds, then chop. Add remaining salsa ingredients and mix well. 6. Remove the vegetables and salmon from the over, coat the skin side of the salmon with the pine nut crust mix. Put the salmon back in the oven for 2 mins to give colour to crust. Drizzle honey over vegetables. 7. Plate the dish by arranging vegetables then placing salmon, crust-side-up, on top and serving with tomato salsa on the side, you can garnish this with some coriander.

Chef Profile: Chef Faiz Ashraf Faiz began his culinary career in the UAE in 2002. He has since worked with five different properties within the region, before joining the Rotana Hotel Management Corporation five years ago. Faiz was the Chef that headed the pre-opening of the first Centro Hotel by Rotana, Centro Yas Island, in 2009. He now works as the

Head Chef in Centro Barsha by Rotana. During this time, the Chef has won several awards with his team. He has a few tips to ensure the success of a restaurant: Choose seasonal produce by creating menus based on ingredients that are in season at the time and try to ensure that products bought are locally-grown. Keep your menu small and

distinctive, with signature dishes that stand out and will have your customers repeatedly returning for more. Try not to overcomplicate it. Finish with a memorable dessert, it's the last delicious bite of the meal and one that all of your customers are sure to remember long after they have visited!

Little Suzieâ&#x20AC;&#x2122;s Diner Brunch at Medley Restaurant 12.30pm - 4pm, every Friday. From AED 199 only. For reservations: T: +9714 603 8201 E: H2022-SB@accor.com 12 25 UAE BRUNCHES

25 UAE BRUNCHES

Under Dhs199

LITTLE SUZIE’S DINER BRUNCH Medley Restaurant, Pullman Dubai Deira City Centre Whether hearty or healthy is your choice for the day, allow chefs at Pullman Dubai Deira City Centre to take you on an exceptional culinary trip presenting fresh flavours from the region and much more!

Medley restaurant Medley is a moderate restaurant with high quality standards and the freshest ingredients guaranteed. Suitable for meat-eaters, vegetarians and the children, Medley’s menu has something on offer to suit everyone! The restaurant also boasts a beautiful outside terrace, where guests are able to soak up views of old Dubai as they enjoy their meal.

Brunch details Indulge in every irresistible, popular diner dish that you can imagine at Little Suzie’s Diner Brunch. Picture a mouth-watering display of burgers, crunchy fries, sundaes, wings and rings, grills, fortune cupcakes, apple pies, BBQ delights, roasts and more. Treat yourself and the family to a decadent selection of the juiciest burgers in town – it’s the perfect, laidback brunch for enjoying quality time with your loved ones, while savouring delicious American-inspired favourites. And, before you leave brunch don’t forget to give the Spin & Win wheel a go to be in with a change of winning great prizes with Pullman Dubai Creek City Centre!

WHERE NEXT? Head to Azure Pool Lounge for refreshing drinks outdoors.

Need to know Times Friday 12.30pm-4pm

PRICES Dhs199 with soft beverages

At Little Suzie’s Diner Brunch, dive into a delectable spread of grills, wings, burgers, fries, roasts, sundaes, pies and more diner favourites!

25 UAE BRUNCHES

Serves 4

BOOK NOW!

BBQ Beef Short Ribs

Medley Restaurant, Pullman Dubai Deira City Centre Tel: 04-6038201 www.pullman-dubai-deiracitycentre.com

Ingredients 2kg U.S beef short ribs (cut length-wise) 2 tsp kosher salt 2tbsp corn oil 1 small white onion, quartered 1 large carrot, diced 1 stalk celery, diced 1lt water 6 tbsp apple cider vinegar 2 tbsp sugar 6 tbsp light brown sugar

6 tbsp pineapple juice 4 tbsp tomato paste 1 tbsp chili powder 2 tbsp Worcestershire sauce 1 tsp dry mustard powder 1 tsp ground black pepper ½ tsp celery seeds ½ tsp garlic powder Pepper, to taste

1. Season short ribs with 1 teaspoon of salt, making sure to cover evenly and then allow to rest for 15 minutes. In large heavy bottom pan, add corn oil and set to medium heat. When pan is hot place short-ribs meat side down and slowly brown all sides moving the beef around the bottom of the pan. 2. When ribs are nicely browned on all sides remove from pan and add onion, carrot and celery, over low heat brown the vegetables and a small amount of the water to deglaze the bottom of the pan. 3. When vegetables are nicely browned, add the vinegar, sugar, brown sugar, pineapple juice and tomato paste. Bring to a simmer, stirring to a smooth consistency, then add ribs back to pan meat side down. Add remaining ingredients (except the remaining salt) to the pan, add remaining water and cover pan with lid and turn heat to low, and then allow to simmer. 4. Cooking time will depend on the thickness of the ribs, however, you should cook ribs until they are soft. 5. Remove ribs from pan and blend remaining liquid, add additional salt and pepper to taste. Cut beef ribs in portions and place on charcoal grill using the liquid to baste ribs while cooking. 6. The ribs are then ready to serve.

Chef Profile: Dwayne Thomas Krisko Born and raised in western Pennsylvania, USA in a town of 3,600 people, family, football and food were very important. Throughout his 20+ year career he has been a chef specialising in fine dining cuisine and held positions in a variety of locations including small boutique restaurants, private country clubs, and worldclass hotels. He was a chef

with the Four Seasons Hotel Company and was part of the initial team that opened the restaurant Acqua in Miami in 2002. He later transferred to England with his family to work in the Four Seasons Hampshire. In 2009, he joined the opening team for the Four Seasons Hotel Beirut, Lebanon and then moved to work and reside in Beirut in the early

part of 2010. During his tenure in the Middle East he joined the team at the Historic Le Vendome Hotel Beirut, as the Head Chef of La Petite Maison, as well as the branch in Dubai. In 2014 Chef Krisko moved to the UAE to join the Accor Group at the Novotel Abu Dhabi Gate before arriving back to the 5-Star property of Pullman Deira City Center.

JW MARRIOT TÂ® MARQUIS DUBAI

Weekend lunch at award-winning Kitchen6. Spoil yourself in Kitchen6 as we celebrate cuisines from all corners of the world. Watch the chefs in action in the six interactive theatrical cooking stations, while the specialties of the day are served to your table. The perfect dining solution for selective connoisseurs or those who just want to try it all. Every Friday and Saturday from 12.30pm to 4pm AED 215 PER PERSON INCLUDING SOFT DRINKS For more information or to make a reservation, please call +971 4 414 3000 or visit jwmarriottmarquisdubailife.com

16 UAE BRUNCHES Sheikh25 Zayed Road, Business Bay, PO Box 121000, Dubai, UAE | T +971 4 414 0000, F +971 4 414 0001 | jwmarriottmarquisdubai.com JW Marriott Marquis Dubai |

@JWDubaiMarquis |

JWMarriottMarquisDubai

25 UAE BRUNCHES

Under Dhs299

FAMILY FRIENDLY FRIDAY & SATURDAY BRUNCH Kitchen6, JW Marriott Marquis Dubai Described by top Trip Advisor users as a ‘must try’ venue with ‘first class food', Kitchen6 is an international buffet and à la carte restaurant in the JW Marriott Marquis Dubai. The generous 380-seat restaurant prides itself on superb quality cuisine and continuously raising the bar when it comes to culinary standards.

Kitchen6 Kitchen6 features six live cooking stations, representing different world cuisines – from Thai to Indian to Arabic to Western and the ever-popular dessert section – meaning there’s something for everyone. Variety is the spice of life in Kitchen6, as specialty chefs are on hand to prepare tailored signature dishes to each guest's taste. There’s also a signature organic area, which serves only organic produce in a country kitchen style – nourishing soups, farm fresh vegetables, hand squeezed juices and healthy, nutritious options.

Brunch details Every Friday and Saturday spoil yourself at Kitchen6 and celebrate with cuisines from all corners of the world. Watch the chefs in action in the six interactive theatrical cooking stations, while the specialties of the day are served to your table. This is the perfect dining solution for selective connoisseurs or those who just want to try it all.

WHERE NEXT? Head to the fun Aqua Pool Bar for Happy Hour between 4pm and 8pm daily, and enjoy special deals on selected beverages.

Need to know Times Friday and Saturday 12.30pm-4pm

PRICES Dhs215 with soft beverages

At Kitchen6 enjoy everything from delicious, international buffets, Asian woks, Middle Eastern grills, European breads and Indian tandoors!

25 UAE BRUNCHES

Serves 2

BOOK NOW! Kitchen6, JW Marriott Marquis Dubai

Coriander fish curry with lemon rice

Tel: 04-4143000 jwmmrr@marriott.com www.jwmarriottmarquisdubailife.com

Ingredients 500g king fish, boneless Salt, to taste 1tsp turmeric powder 1tbsp lemon juice 15ml corn oil 1tsp mustard seeds 100g red onion, chopped 50g ginger 50g garlic paste

FOR THE LEMON RICE 150g basmati rice 1tbsp coconut oil 1tbsp curry leaves 1tsp mustard seeds 1 tbsp roasted channa dal 10g Kashmiri red chili, whole 1tsp turmeric powder Salt, to taste 1tbsp lemon juice

1tbsp coriander powder 1tps cumin powder 1tsp garam masala powder 500g fresh coriander leaves

1. Marinate the king fish with salt, turmeric powder, lemon juice and set aside. 2. Heat up the corn oil in a saucepan, then add the mustard seeds – cracking them as you do. Add in the chopped onions and sauté until golden in colour. 3. Add ginger and garlic paste, then sauté. Add coriander powder, cumin powder, garam masala powder, and mix together and cook until blended well. 4. Blanch the fresh coriander leaves in salted boiling water, strain the water and puree them. Add the puree into the pan. 5. Add the marinated king fish cubes into the pan and stir. Cover the pan and simmer for 10 minutes.

6. For the lemon rice, cook the basmati rice in salted boiling water, then set aside. 7. Heat the coconut oil in a pan, before adding in the curry leaves, and mustard seeds – cracking them as you do so. 8. Add in the roasted channa dal and whole Kashmiri red chilies, and then mix well. Add in the turmeric powder and sauté until properly combined. 9. Add in the cooked basmati rice and mix well until coated evenly. Add salt and lemon juice to the mix. 10. Dish the coriander fish curry and lemon rice as desired. Best served with pickles and papad (optional).

Chef Profile: Chef Ajok Zacharias Ajok Zacharias is Chef de cuisine at Kitchen6. Originally from India, Chef Zacharias grew up in a small town most famous for its spices and regularly watched in awe as his mother cooked family meals. Chef Zacharias first joined the Marriott family when he started an apprenticeship with the Goa Marriott hotel Resort and Spa, since then,

he has worked in a variety of establishments across a broad range of locations which has added to his experiences greatly. Some examples include working within Seafood, Chinese and Italian outlets at the Goa Marriott, along with Italian and International at the Intercontinental Dubai and Park Hyatt Dubai. Chef Zacharias also worked

within an Anglo-French fine dining restaurant at Grosvenor House Dubai. During his time in the kitchen, Chef Zacharias has achieved many awards, namely Silver Medal in the Hans Bueschkens Junior Chef Challenge, various Awards by the association of the Emirates Culinary Guild Chefs competition and a What’s On Award.

art

AED 299 ONWARDS

SPECIAL OFFERS FOR

GROUP BOOKINGS

+971 4444 1407 | restaurants.dubai@oberoihotels.com #streetartbrunch #nine7one

25 UAE BRUNCHES

Under Dhs299

STREET ART BRUNCH Nine7One, The Oberoi Dubai The sleek hotel, located in Downtown Dubai, is home to an array of fabulous eateries including Nine7One that hosts the exciting Street Art Brunch, a unique concept that allows diners to mix culture with cuisines.

Nine7One Friday’s are special at Nine7one with a stylish Street Art Brunch, set with street graffiti, retro bicycles and elements of drama. Immerse yourself in different worlds, look over our spray painter’s shoulders to get the best s sights of his talent or enjoy freshly shucked oysters with a European flavor at your table. A brunch not only to lay back and to enjoy, rather full of surprises and interaction at our food and beverage stations

Brunch details Nine7One’s Street Art Brunch transports guests to a bustling market-style arrangement complete with gourmet street food inspired by international. Enjoy scrumptious bite-sized dishes from grill stations, a boulangerie, molecular desserts, freshly-concocted beverages by in-house mixologists, Chinese hand-pulled noodles, Bunny Chow from South Africa and desserts. The Chefs try to ensure that they use locally-sourced produce where possible in order to support local farmers and reduce the carbon footprint. Set with street graffiti, retro bicycles and more, the brunch uses elements of traditional street markets in order to transport you to a completely new concept to the region.

Need to know Times Friday 1pm-4pm

PRICES Dhs299+ per guest, with special offers on group bookings

WHERE NEXT? Relax and unwind in the tranquil surroundings of the Nine7One courtyard with shisha

Come with a group of friends or family and enjoy discounted rates on the Street Art Brunch!

25 UAE BRUNCHES

Serves 6

BOOK NOW! Nine7One, The Oberoi

Pulled Wagyu beef sandwich

Tel: (+971)4 444 1407 restaurants.dubai@oberoihotels.com

Ingredients FOR THE PULLED BEEF 500g grade 4 Wagyu beef short rib 4no lemon grass 10g ginger 100ml orange juice 40ml sake 40ml rice wine vinegar 5g Sichuan pepper corn 2-3no Bird eye chili 2-3g coriander seeds 10g sugar

20ml light soy 10 lime leaves 200g beef jus 50ml olive oil salt and pepper, to taste FOR THE SANDWICH 1 loaf of sliced brioche 400g pulled beef 100g balsamic glazed onion 100g wilted cherry tomatoes 10g butter

1) Marinate the beef with salt pepper and oil and give a nice sear over the hot plate. 2) For the brazing liquid, in a stockpot caramelize sugar to golden colour then add all the spices, ginger, chili, and crushed lemon grass. Deglaze the pan with orange with all the liquid other then beef stock. Let them boil for 4-5 minutes then add beef stock, and check seasoning. 3) Vacuum the beef with braising liquid and Sous Vide it for 48hrs at 67C. Alternatively in a stockpot add the seared beef and braising liquid just enough to cover the meat. Bring to a boil, cover with silver foil and let it braise for 3-4 hrs on low heat turning every 40 minutes.

50g chopped parsley 10g chopped mint 10g chopped spring onion 5 slices Gruyere cheese

4) Allow it to cool for at least for 1 hour, then strain the liquid and reduce it to ¼ to thick syrupy consistency. Start pulling the meat into small strands. 5) To assemble, mix the pulled Wagyu with reduced braising liquid, chopped herbs and check seasoning. 6) Sandwich the desired quantity of meat between 2 slices of brioche along with Gruyere cheese, in thick bottom pan sear the sandwich to golden colour. 7) Serve with salsa of glazed onion and wilted tomatoes.

Chef Profile: : Chef Vishal Khulbe Vishal Khulbe, Head Chef at The Oberoi, Dubai commented on the Street Art Brunch, he said: “The culinary team at Nine7One has embraced the ‘SLOWSustainable, Local, Organic and Wholesome’ food philosophy. The aim of this initiative is to support local agrarians, use organic produce and reduce carbon footprint by sourcing

ingredients from indigenous farms. These practices have also been followed when putting together the menu for the Street Art Brunch. The Street Art Brunch concept is something completely unique to Dubai and I am sure diners would be delighted with our offerings.” Chef Vishal was born in the foothills of Naintial, Himalayas,

and began working for The Oberoi hotels as a junior Sous Chef, but his quest to learn more and explore more cultures led him to kitchens all over the world including Chicago, Singapore, Dublin, Thailand and Spain. His journeys around the world have given him a great understanding of different cultures and cuisines.

25 UAE BRUNCHES

Under Dhs299

Brunch at Cinnamon The Cove Rotana Resort, Ras Al Khaimah Escape to The Cove Rotana Resort, Ras Al Khaimah for an indulgent brunch that is perfect for all occasions. If you’re looking for a break from the bustling city, this resort makes for the perfect destination.

Cinnamon Featuring extensive and diverse choices in its international buffet, with oriental highlights and an outdoor terrace, Cinnamon is the place to socialise over a casual meal or celebrate your special occasions with a circle of friends and family. The restaurant also offers an expansive à la carte menu, which is full of delicious dishes.

Brunch details A Friday brunch extravaganza for the entire family, the spectacular and incredibly popular spread of mouthwatering international dishes that will satisfy every palate is back and is here to stay. Be sure not to miss the live cooking stations and have master chefs prepare your dishes to perfection, while your children are sure to have fun as they discover what the kids’ corner has in store for them and can also feast on delightful treats at the kids’ brunch area. Chefs create a fabulous cooking experience for youngsters, showing them how to prepare their own fun and tasty meals, not only to be enjoyed immediately but to take home too. For added entertainment there will be fun activities that will keep the little ones busy for hours while parents relax and enjoy a peaceful meal. Escape the hustle and bustle of the week to join us every Friday at Cinamon Restaurant in a tranquil oasis filled with culinary delights.

Need to know Times Friday 12.30pm-4pm

PRICES Dhs269 with selected sparkling beverages, soft drinks, juices and water Dhs199 with soft drinks, juices and water

WHERE NEXT? Visit the relaxed, candle-lit Breeze Lounge Bar

This a super-fun family brunch will keep the little kids entertained.

25 UAE BRUNCHES

serves 4

BOOK NOW! Cinnamon, The Cove Rotana Resort Ras Al Khaimah

Beef Wellington Ingredients FOR THE MUSHROOM DUXELLES 50g fresh Champignon mushroom 2g truffle mushroom 50g chestnut cooked 5g garlic chopped

10g onion chopped 2g fresh thyme 50ml olive oil ½ tsp salt ¼ tsp black pepper 1 tbsp unsalted butter

1. To make the mushroom duxelles, add mushrooms, chestnut, garlic, onion and thyme to a food processor and whizz until completely smooth. 2. In a pan over medium heat add mushroom paste, olive oil, salt and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat, add the butter and swirl over the pan to melt. 3. Stir frequently until the moisture reduces and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool. 4. To make the steaks wrapped in spinach, pat the filet mignon dry with paper towels and season generously with salt and crusted black pepper. 5. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown for 1-2 mins on all sides. Remove from heat and place on a cutting board to cool. 6. Wrap the filet mignon with cling film and let it seat in the fridge for 15 mins. Cover cooled filet with

Tel: (+971)7 206 6292 fb.cove@rotana.com

FOR THE BEEF WELLINGTON 1kg filet mignon 30g spinach blanched Salt and crusted black pepper, to taste 2 tbsps olive oil 100g turkey bacon 1 sheet puff pastry (40cmx40cm), thawed

blanched spinach. 7. On a cutting board, lay out a long piece of plastic wrap and arrange the turkey bacon over it. Spread mushroom duxelles over the turkey bacon. 8. Place filet wrapped in spinach in the centre of the mushroom duxelles and gently wrap around the filet. Trim off any excess and use the plastic wrap to tightly wrap the steak. 9. Lay out a clean long piece of plastic wrap. Gently roll out puff pastry until it is about 2½cm thin. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop in the fridge for 5 mins to firm up again. 11. In a bowl, mix together egg yolk and milk. Place a sheet of parchment paper on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet. Baste the top of the puff pastry with the egg wash and bake at 230º C for approximately 15 to 20 minutes. 12. Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm with roasted potatoes.

Chef Profile: Executive Chef Chadi Salloum My dishes excite all the senses with uncomplicated layers of flavour. I use herbs, spices and sauces to enhance fresh vegetables, meats and fish, not to mask flavours. I study food trends and develop restaurant concepts that meet the specific dining needs of each market. Nowadays, it's not just about the food, but also the entire atmosphere. I am passionate

about developing restaurants, I’ve had great success in this area and am redesigning the face of dining in The Cove Rotana. I also have experience in countries in the Middle East and an extensive background in the food and beverage industry, which has been very customeroriented due to spending 21 years in the hotel industry and experiencing dozens of

new restaurant concepts. I love being in the kitchen, developing new recipes and training the staff, but I particularly enjoy interacting with guests and taking their feedback into consideration. My cooking philosophy has always been: Food should be simple and nice enough to be understood, yet unique enough to be compelling.

25 UAE BRUNCHES

Under Dhs299

AUTHENTIC ARABIAN BRUNCH Boulevard Kitchen, Manzil Downtown Dubai With a rich menu serving delicacies from across the Middle East, the hotelâ&#x20AC;&#x2122;s signature outlet, Boulevard Kitchen introduces a unique dining menu that incorporates traditional Arabic cuisine prepared with a modern twist, to create a diverse palette of flavours and authentic dining experiences. There are 3 unique areas of the restaurant so you can enjoy 3 separate experiences throughout the venue.

Boulevard Kitchen Boulevard Kitchen, the signature restaurant of Manzil Downtown Dubai, serves food from the greater Middle East region, with a focus on Levantine cuisine. Set over two floors, in a contemporary Arabesque environment, guests have views of Mohammed Bin Rashid Boulevard and the open kitchen. In addition to the exquisite brunch offering, an Arabic-fusion beverage menu takes centre stage in the lounge, which features regional teas and other favourites.

Brunch details Every Friday, enjoy contemporary Arabesque surroundings of Boulevard Kitchen at Manzil Downtown Dubai. Savour a true taste of the Levant as you dine on an extensive buffet of delicious dishes from across the Middle East, then relax and unwind with a flavourful hubbly bubbly on the outdoor terrace. There are also lots of fun activities to keep children entertained, ensuring this is a brunch the whole family will love.

WHERE NEXT? Head to the Courtyard, located in the centre of the hotel for flavourful hubbly bubbly in a laid-back atmosphere.

Need to know Times Friday 1.00pm â&#x20AC;&#x201C; 4.00pm

PRICES Dhs295 including a delectable buffet, house beverages and a hubbly bubbly Dhs195 including a delectable buffet, soft drinks, juices and a hubbly bubbly Dhs95 for children between 6 and 12 years old Children below the age of 5 dine free of charge

Savour a true taste of the Levant at Boulevard Kitchen!

25 UAE BRUNCHES

Serves 4

BOOK NOW! Boulevard Kitchen, Manzil Downtown Dubai

Beef short rib tagine

Tel: 04-8883444 E-mail: dine@vida-hotels.com

Ingredients Braising short ribs 600 g beef short rib boneless 2tsp black pepper 1tsp salt 1tbsp honey 1 onion medium large dice 1 stalk celery large dice 1 cinnamon stick 2 bay leaves

1tbsp corn oil FOR THE SHORT RIB SAUCE 10 ml corn oil 10 ml olive oil 2tsp ghee 500 g white or yellow onion fine slice 2tsp garlic puree 1tsp ginger puree

Braising short ribs 1. Cut beef short ribs into 4x4 cm cubes. Season with salt and pepper. 2. Heat a nonstick pan and add oil and brown meat on all sides. 3. Transfer meat to a pot add remaining ingredients and cover with water. 4. Slow boil for 1 hour. Remove the meat and keep the broth. Short rib sauce 1. In a pot add oils, ghee and onion and slowly cook on low heat. Do not brown the onions. The onions should melt and become translucent.

½ tsp turmeric powder ½ tsp cinnamon powder ½ tsp ras al hanout Pinch saffron threads 8 dried apricots cut into strips 20 prunes pitted 4tbsp roasted almonds no skin

2. When the onions are soft and become like a paste, turn up the heat to medium and add the garlic, ginger, turmeric, cinnamon, ras al hanout and saffron. Cook to release aroma. Careful not to burn. 3. Add the beef short rib to the pot. Cover with the reserved cooking liquid and cover. Cook the beef for another one hour 30 minutes on low heat. Beef should cook at a slow simmer. 4. Check the meat to see if soft. If the meat is soft add the prunes and keep reducing the sauce to medium thick. If sauce is to thick add little bit of water. Cook the prunes for about 10 minutes. 5. Serve beef short rib in large serving bowl or individual bowl. Garnish the top with the sliced dried apricots and roasted almonds.

Chef Profile: Chef Spencer Black Spencer Lee Black is Executive Chef of Vida Hotels and Resorts and has over two decades of experience of which nearly ten years were in Dubai, giving him strong insights on the preferences of the city’s cosmopolitan community. Innovative and creative, Spencer is mandated with the management of the

F&B concepts at Vida Hotels and Resorts. He is credited with introducing the Urban Picnic Brunch at 3in1 in Vida Downtown Dubai, which gives diners a new al fresco dining experience. He also introduced the Vida Food Truck, the city’s only Portable Gourmet Station, which is a ground-up restoration of a 1960s Airstream that

offers a delectable twist on everyday classics. He is also responsible for crafting a selection of exciting food and beverage options at Manzil Downtown Dubai, the newest addition to the Vida Hotels and Resorts brand.

25 UAE BRUNCHES

Green

Brown

Black

Pantone 369C - 60%

Pantone 504C - 100%

Pantone Black C - 100%

C35 M0 Y60 K4

C65 M100 Y100 K35

C60 M60 Y60 K100

R179 G205 B126

R87 G31 B28

R9 G6 B6

25 UAE BRUNCHES

Under Dhs299

Friday Family Fiesta Ginger, Park Rotana Abu Dhabi Round up the little ones for this family-friendly, bargainous brunch at Ginger, Park Rotana Abu Dhabi. With plenty of entertainment for the kids, plus a large selection of food for every palette and great value for money, this is an unmissable experience.

Ginger As Park Rotana Abu Dhabi’s all-day dining restaurant, Ginger offers an assortment of international specialities, brunch and themed night buffets. Both contemporary and stylish, the restaurant offers both indoor and al fresco settings and endeavours to provide guests with the utmost comfort while dining. In addition to its themed night buffets, which consist of Middle Eastern, Asian, Italian and Seafood, Ginger also has daily lunch specials, the family brunch and an extensive à la carte menu.

Brunch details Tuck into the scrumptious buffet spread with specialities from all over the world, along with a live cooking station. Entertainment for children is provided throughout the brunch with face painting, balloon bending and a bouncy castle. As an additional treat for diners, everyone is also welcome to stay after the brunch for the day with complimentary pool access so dive into the action and book your spot at the Friday Family Fiesta brunch at Ginger.

Need to know Times Friday 12pm-4pm

PRICES Dhs230 with unlimited premium selected beverages and bubbly Dhs190 with unlimited selected beverages Dhs150 with unlimited soft drinks and juices Children aged 0 - 6 years dine free of charge and children aged 6 - 12 years receive 50% discount.

WHERE NEXT? Enjoy Shisha Nights at the Terrace (Ginger) from 6pm-11pm daily.

Experience Ginger’s fun and familyfriendly brunch.

25 UAE BRUNCHES

Green

Brown

Black

Pantone 369C - 60%

Pantone 504C - 100%

Pantone Black C - 100%

C35 M0 Y60 K4

C65 M100 Y100 K35

C60 M60 Y60 K100

R179 G205 B126

R87 G31 B28

R9 G6 B6

25 UAE BRUNCHES

Serves 6

BOOK NOW!

Linzer Cake

Ginger, Park Rotana Abu Dhabi Tel: (+971)2 657 3333 fb.park@rotana.com

Ingredients 200g butter 200g icing sugar pinch of salt 2tsp vanilla 1tsp cinnamon 1tsp cloves 1 lemon zest

150g eggs 20g egg yolk 200g hazelnuts and walnuts, grated together 300g sponge crumbs 100g cake flour 300g raspberry jam

1) Mix the butter, icing sugar, salt, vanilla, cinnamon, cloves and lemon zest until creamy. 2) Slowly fold the eggs and yolk into the mixture. Followed slowly by the flour and sponge crumbs. 3) Spread 60% of the mixture into a buttered baking tray, and then spread the jam on top of the mixture – leaving 1cm space from the sides of the tray. 4) Pipe with the remaining cake mixture and bake at 170C for approximately 30-40 minutes.

Chef Profile: Chef Ted Espiritu Born in Kailua, Hawaii and raised in Orange County California, Chef Ted Espiritu found a passion in cooking at the age of 17. He pursued his love for food and in 1998, he earned his culinary arts degree from the Cooking and Hospitality Institute of Chicago. Chef Ted began his first venture in the culinary field at a free-standing fine dining restaurant in

Chicago and capitalised on his experience by joining a fivestar, four-diamond rated hotel at South Beach, in Miami. He has worked on numerous restaurant openings with the world’s leading hotels and restauranteurs, and gradually paved his way up to the position of Executive Chef in Switzerland, along with Luzern and Zurich. In 2013, Chef Ted Espiritu

decided to take on a new challenge and move to the Middle East where he currently holds the position of Executive Chef at Park Rotana Hotel in Abu Dhabi. He manages a team of 70 chefs and oversees all of the operational aspects at Cooper’s Bar & Restaurant, Teatro, along with Ginger All Day Dining Restaurant.

SUITE

1118

A L FR ESC O T A BL E FOR FOU R C H EF SUPA T TRAS FAV ORITES R O UN D O F T HAIJITOS C H A R GR I LLED PRAWNS

WEDNESDAY NIGHT AT THE THAI KITCHEN Experience an authentically Thai atmosphere where an array of tantalizing dishes are ser ved to your table on an unlimited basis. Watch Chef Supattra meander through her show kitchen, and prepare dishes from three live cooking stations, fragrant outdoor grill and Thai dessert kitchen. Send your senses on a culinar y journey with a waterfront view of the glistening Dubai Creek. Wednesday from 7:00 pm to 11:30 pm AED250 per person (beverages not included) To make a reservation contact +971 4 602 1814

25 UAE BRUNCHES

Under Dhs399

Friday Brunch at The Thai Kitchen The Thai Kitchen, Park Hyatt Dubai Priding itself on serving the finest authentic cuisine prepared by native chefs, The Thai Kitchen is an awardwinning restaurant and offers a lively brunch filled with delicious, freshly-cooked dishes.

The Thai Kitchen With three live working stations preparing specialities from the wok and grill, along with a live noodle station, the restaurant allows diners to watch the Chefs â&#x20AC;&#x201C; that hail from Thailand â&#x20AC;&#x201C; in action. Transporting diners on a culinary journey to the hustle and bustle of downtown Bangkok with seating surrounding the live stations, the eatery even serves the dishes in traditional celadon tableware providing an exotic and authentic experience that can also be enjoyed from the canopy-covered terrace for those that want to dine al fresco.

Brunch details Delight in a selection of scrumptious Thai specialities as you indulge in the brunch and all of its offerings, which include green papaya salad, banana blossom with barbecue chicken, roast duck curry, green and red chicken curry, grilled prawns, fish fillet in banana leaf and an unmissable ending to your meal; the sumptuous classic sticky rice and mango.

Need to know Times Friday 12.30pm-4pm

PRICES Dhs225 with including food, soft drinks, water, assorted juices and Thai tea Dhs320 with food, non-alcoholic beverages, a selection of wine and Thai beer Dhs395 with food, non-alcoholic beverages, a selection of wine, Thai beer, standard spirits and sparkling wine

WHERE NEXT? Return on Wednesday evenings to enjoy an array of unlimited dishes for just Dhs250 per person.

Try this deliciously authentic and fresh Thai brunch.

25 UAE BRUNCHES

Serves 5

BOOK NOW!

Roasted duck curry

The Thai Kitchen, Park Hyatt Dubai Tel: (+971)4 602 1814 restaurant-reservations.park.dubai @hyatt.com

Ingredients 2tbsp white vinegar 2500g duck Drizzle of olive oil 150g red curry paste 500ml coconut milk 50g sweet basil 50g red chili 100g small Thai eggplant 100g Thai eggplant 50g cherry tomato 150g pineapple 50g Kaffir lime leaf 100g palm sugar 150ml fish sauce

1) To cook the duck, paint the skin all over with white vinegar, marinate with white pepper and light soy sauce, and then put into the oven for 1 hour at 160C. 2) Leave to rest. Meanwhile, heat the oil in a saucepan and sautĂŠ the curry paste until fragrant. Add in the coconut milk and seasoning. 3) Add sliced roasted duck and all vegetables until cooked well, and then pour into a bowl.

Chef Profile: Chef Supattra Boonsrang As the Chef de Cuisine at Park Hyatt Dubai, worldrenowned Chef Supattra Boonsrang hails from Esan, Thailand where she was born and raised. She comes with 23 years of experience working as a Hyatt Chef and learnt how to cook from her father. Chef Supattra has previously worked at the Hyatt Regency in Sharm el Sheikh, Egypt, Grand

Hyatt Erawan Bangkok in her home country of Thailand, along with visiting worldwide Hyatt restaurants as a celebrity Chef during a Hyatt Thai Promotion. The loyal Chef has been with Park Hyatt Dubai for over ten years and continues to work her magic in Thai Kitchenâ&#x20AC;&#x2122;s live working stations, inviting guests to sample her aromatic cuisine.

Chef Supattra also has her own small herb patch within the grounds of Park Hyatt Dubai where she grows her own seasonal herbs to ensure that ingredients are as fresh as possible, but also has a large amount of the ingredients imported from Thailand to ensure that recipes are as authentic as possible.

25 UAE BRUNCHES

Under Dhs399

Asian-style Saturday Brunch at Toshi Grand Millennium Dubai Hotel Accompany fine Pan-Asian fare with panoramic views of the city at Toshi’s Saturday Brunch, Grand Millennium Dubai Hotel.

Toshi Serving five cuisines under one roof, the popular eatery Toshi has reopened in its former Tecom location at the fabulous Grand Millennium Dubai Hotel. With fine interiors featuring intricately-carved wood, both traditional and bar-style seating, along with expansive views of Dubai’s skyscrapers and glistening lights, the restaurant is the perfect venue for an intimate dinner, family meal or brunch. No matter what your preferences may be, it’s likely that Toshi will have something for you with its vast menu offering both vegetarian and nonvegetarian dishes. The restaurant also has a variety of deals that run weekly including happy hours, set-menu dinners and early bird promotions.

Brunch details Sit back and relax at Toshi’s Saturday brunch where a spread of divine Pan Asian signature dishes, including deliciously tender seared scallops, the seriously-impressive Pan Fried Dover Sole, Tom Yum Kung and Rocket Prawns, are served to your table. Following the re-opening, the restaurant has introduced exciting new recipes as well as some old classics. The marvellous Saturday Brunch at Toshi is suitable for couples, groups and families too so bring your little ones along to enjoy some tasty food and a laid-back afternoon.

Need to know Times Saturday 12pm-4pm

PRICES Dhs375 with four hours of unlimited selected beverages Dhs195 with food only

WHERE NEXT? Don’t miss Happy Hour from 5pm-7pm or for the night owls, from 10.30pm-1am

If you’re looking for perfect Pan Asian cuisine, Toshi’s the place for you.

25 UAE BRUNCHES

SERVES 1

BOOK NOW!

Grilled sea bass fillet with ginger and spring onion Ingredients 300g fresh sea bass fillet Salt and pepper, to taste FOR THE SAUCE 10g chopped garlic 10g chopped ginger

Toshi, Grand Millennium Dubai Hotel Tel: (+971)4 429 9999 fbreservations.gmhd@millenniumhotels.com

40g black mushrooms, sliced 10g spring onion 10g coriander 5ml soya sauce 5ml oyster sauce 5ml sesame oil 10g corn flour

1. Marinate the sea bass fillet with salt and pepper and grill on a medium heat until cooked through. Arrange it on the serving plate. 2. To make the sauce, sautĂŠ garlic, ginger and mushroom together then add all remaining ingredients and mix the corn flour with 4-5 teaspoons of water. After a few minutes the sauce will be ready to pour on top of the grilled fish and serve.

Chef Profile: Chef Wittaya Tongsodsaen I have been experiencing and professionally practicing my culinary journey for about 25 years thus far, I started when I was 18 years old while I was still studying hospitality management. Initially I began in my home country, Thailand (in Pattaya specifically), where I discovered my deep passion for Asian-fusion cuisine. I have since travelled the

world and worked in Brunei, Poland, Switzerland and now Dubai. I enjoy experimenting with new herbs, spices and ingredient elements to make special dishes even more delicious and flavoursome. I learnt the dialect of the countries I worked in to be able to further communicate with my guest and take in their feedback. The Thai culture is very rich,

especially the culinary aspect that we pride ourselves in. We create invigorating tastes and our culture is known for the use of fresh ingredients, which we incorporate into our dishes to create pure and stimulating flavours. Thai cuisine differs vastly from the South to East, which adds even more to our cultural heritage.

Friday Brunch in Paradise Taste The WorldÂŽ at Trader Vic's! Enjoy our Friday Brunch with a never-ending flow of selected signature cocktails, wine, spirits and of course, mouthwatering food. Concoctions at AED 310* Mocktails at AED 220*

For table reservations please call

07 244 6666

25 UAE BRUNCHES

Under Dhs399

Tiki Brunch at Trader Vic’s Hilton Al Hamra Beach & Golf Resort, Ras Al Khaimah Enjoy a Ras Al Khaimah getaway with a fun-filled brunch that offers great food and views to match. If you’re looking for somewhere to celebrate and enjoy an afternoon of entertainment in a super-chic venue, this is the brunch for you.

Trader Vic’s Mai-Tai Lounge Trader Vic’s Mai-Tai Lounge offers a tropical experience located in the heart of Ras Al Khaimah at the Hilton Al Hamra Beach & Golf Resort. The Polynesian décor gives guests the feeling of being enveloped in the island-style atmosphere while sipping on exotic concoctions at the bar or lounging on the Lanai amid the palms in the shade. Trader Vic’s Mai-Tai Lounge offers seating indoors and outdoors overlooking the pool and the Arabian Gulf. Mai-Tai Lounge pairs deliciously prepared small plates and bar bites with a collection of cocktails for one, two or more – sharing here is not an experience to miss.

Brunch details Besides offering island style bits, exotic cocktails and specialty mocktails, Mai Tai Lounge at Trader Vic’s offers a popular Tiki Brunch with Polynesian-inspired cuisine. Every Friday from noon until 4 pm guests can unwind in the island style location, enjoying live entertainment from Cuba. A special kids menu is available for the taste buds of the little ones. The Ohana Time promotion allows kids (aged 10 years and under) to receive a complimentary meal when ordering from the children’s menu.

Need to know Times Friday 12pm-4pm

PRICES Dhs310 with selected Mai-Tai cocktails and unlimited soft drinks, juices and water in the Concoctions Package. Dhs220 with selected Mai-Tai mocktails and unlimited soft drinks, juices, water in the Mocktails Package.

WHERE NEXT? The party continues at Trader Vic’s, which stays open until 1.00am.

Enjoy an island-style atmosphere while sipping on exotic beverages and Polynesian-inspired cuisine.

25 UAE BRUNCHES

SERVES 4

BOOK NOW! Trader Vic’s, Hilton Al Hamra Beach & Golf Resort, Ras Al Khaimah

Kalbi ribs

Tel: (+971)7 244 6666 reservations.hamra@hilton.com

Ingredients 200g Angus beef short ribs FOR THE MARINADE 3g garlic paste 3g ginger paste 3g scallion paste 50g green apple, grated 10ml hoisin sauce 10ml light soy sauce

10ml Japanese Mirin 20g sambal olek 20g vegetable oil

50g sugar 60ml fresh lemon juice 100ml water

FOR THE PICKLED VEGETABLES 80g daikon, julienne 80g carrots, julienne 80g cucumber, julinenne 100ml rice vinegar

FOR THE GARNISH 40g lettuce cups 3g mint leaves, tips for garnish 3g coriander leaves, tips for garnish 3g basil leaves, tips for garnish

1. For the Angus beef short ribs, mix together all ingredients of the marinade. Place the ribs in a large tray, and pour on the marinade mixture until the ribs are fully coated. 2. Leave the ribs to marinate for 24 hours in the fridge. 3. To cook place the ribs in a pot with a tightfitting lid and place in low oven (preheated to approximately 90°C).

4. Leave to cook for around 5 to 6 hours on low-heatof 90°C. The beef is ready when it’s fork-tender and pulls apart easily. 5. For the pickled vegetables, place in a large bowl. Mix together the rice vinegar, sugar, fresh lemon juice and water, then pour over the vegetables. Allow soaking for a minimum of 1 hour. They are then ready to serve. 6. Garnish with lettuce, mint, coriander and basil to serve.

Chef Profile: Executive Chef Shaiful Kassim Born and raised in Kuala Lumpur, Malaysia, Chef Shaiful’s career was kindled by his fascination with his mother’s creativity in the kitchen. He graduated with a diploma in Culinary Arts at City & Guilds at Flamingo College in Malaysia before landing his first job at the pastry department of the Ritz Carlton Hotel in Kuala

Lumpur. Young, energetic and eager to learn new things, he moved to two equally-renowned 5-star hotels in the city. Shaiful was eager to venture abroad to continue to work with prestigious hotels and restaurants and joined La Mer, a French fine dining restaurant and then the Ritz Carlton Hotel in Doha, Qatar. A career highlight

for him was working at the Connaught’s Hotel with Gordon Ramsay and at Ramsay’s restaurant at Claridge’s in London. In 2014, the vibrant chef joined Hilton Al Hamra Beach & Golf Resort as the Executive Chef with six food and beverage outlets and a banqueting area that holds up to a total of 600 delegates.

Friday Marina Brunch THE

Sit yourself indoors or out at the Yacht Club or Chamas for the ultimate al fresco brunch experience. Then take your pick from the best of Chamas, The Yacht Club and the Belgian CafĂŠ, with live cooking stations, meat cuts, fresh mussels, sushi, sashimi and much more.

A touch of Belgium. A taste of Brazil. A twist of Italy. And plenty of Asia. Served up with spectacular marina views. Friday, 12:00 - 16:00 AED285* including soft drinks - AED335* including mixed drinks AED475* for a special French Bubbly package

For bookings call InterContinental Abu Dhabi on 800 423 463 or visit icad.ae Prices are subject to 10% service charge and 6% tourism fee.

25 UAE BRUNCHES

Under Dhs499

FRIDAY MARINA BRUNCH InterContinental Abu Dhabi With breathtaking marina views, the Friday Marina Brunch at InterContinental Abu Dhabi blends favoured tastes with award-winning dining concepts – representing one of the most vibrant and exciting culinary experiences in the city. Taking diners on an ‘around the world’ gastronomic journey, the delectable food selection presents a wide-range of diverse cuisines from the east and west – combining menu favourites from The Yacht Club, Chamas, The Belgian Café, and Circo.

Brunch details In a relaxed, enjoyable atmosphere guests can enjoy mouthwatering buffet items including everything from sushi, sashimi and seafood, to pasta, and prime cuts from the famous Brazilian Churrascaria – not forgetting the amazing cheese buffet. Chefs at the Friday Marina Brunch really put on a show as they combine gourmet flavours to enhance dishes at the live cooking stations, which include a pasta station, plus an eggs and truffle station. The scene is set by InterContinental Abu Dhabi’s very own Chamas band, Los Hidalgos, who masterfully treat visitors with the rhythms and sounds of Latin America. During the cooler months, the brunch hits the terraces and becomes the ultimate waterfront beach experience, as guests are invited to dine outside and enjoy the fresh, Marina sea breeze.

Need to know Times Friday 12.00pm – 4.00pm

PRICES Dhs285 with soft drinks Dhs335 with soft drinks, cocktails and bubbly Dhs475 with soft drinks, cocktails, bubble and Champagne Dhs160 for kids brunch

*Prices are subject to 10% service charges and 6% tourism fee

WHERE NEXT? Head for post brunch sundowners at the Yacht Club from 4.00pm until 7.00pm, while enjoying mesmerising marina views.

A delectable brunch combining menu favourites from The Yacht Club, Chamas, The Belgian Café, and Circo!

25 UAE BRUNCHES

Serves 4

BOOK NOW! InterContinental Abu Dhabi

Shrimp hot dog

Tel: 800- 423 463 E-mail: dine.icabudhabi@ihg.com Web: www.dining-intercontinental-ad.ae

Ingredients 300g shrimp 100g white fish Salt, pepper, to taste 50g shitake mushroom 50g round cabbage 20g ginger, chopped 1no egg white 20g sesame oil 5g soy sauce 5g oyster sauce

20g potato starch 20g flour 5g Japanese curry furikake 100g tempura flour 200g cooking oil 8no wooden stick Spicy mayo – (60g mayonnaise, 20g chili garlic sauce, 10g Thai sriracha, 2g tougarashi, 10g sugar)

1) Blend the shrimp and white fish with salt and pepper. 2) Take the chopped shitake mushroom, round cabbage and ginger. 3) Put all the ingredients in a bowl and mix well together. 4) Make hot dog shape, put in wooden stick and deep fried with Tempura flour until golden brown color. 5) Put spicy mayo and Japanese curry furikake on top of shrimp hot dog

Chef Profile: Chef Danny Kattar Chef Danny joined InterContinental Abu Dhabi with the new dawn of 2012, anticipating a new twirl for the culinary experience at the capital’s iconic hotel. Danny has over 16 years of experience in the hospitality industry. He joined InterContinental Hotels Group (IHG) in 2000, as part of the pre-opening team at InterContinental Phoenicia

Beirut, he then moved to Malta, and later to Doha where he held the position of Executive Sous-Chef. His first position as Executive Chef was in Kuwait, later at InterContinental Mzaar in Lebanon he earned the title Executive Chef of the Year at Levant’s biggest cooking event Horeca. granting him to be one of their 6 international jurors

in Horeca Salon Culinaire in 2008. The following year Chef Danny joined the pre-opening team at Crowne Plaza and Staybridge Suites Yas Island prior to his current position at InterContinental Abu Dhabi. In his capacity as Executive Chef now, Danny looks after seven award winning restaurants & bars.

Mon

Tue

Wed

Thu

Fri

Sat

1 NA3NA3

memories. divine.

WEEKENDS ARE MADE FOR

WE MAKE THEM

Unforgettable weekends start on Thursdays If you love seafood, and weekends, youâ&#x20AC;&#x2122;ll love NA3NA3. Make a date with the divine at our Thursday Night Seafood Buffet or on Fridays at the NA3NA3 Seafood Brunch. Then join us after brunch at Cabana for stunning views of the Burj Khalifa and mixology crafted beverages at 50% off until 8pm.

Thursday Night Seafood Buffet: 7pm - 11pm AED 250 includes soft beverages | AED 350 includes selected vintages Friday Seafood Brunch:12.30pm - 4pm AED 220 includes soft beverages | AED 320 includes selected vintages T +971 4 888 3444 | dine@theaddress.com WWW.THEADDRESS.COM

25 UAE BRUNCHES

Under Dhs499

NA3NA3 SEAFOOD BRUNCH NA3NA3 Restaurant, The Address Dubai Mall Celebrate the perfect Friday with a delectable seafood extravaganza at NA3NA3, The Address Dubai Mall. Indulge in freshly shucked oysters, pan-seared scallops, authentic paella and so much more!

NA3NA3 In a city brimming with world-class cuisine, NA3NA3 is a top-tier contender. Known for its reputation amongst the UAE’s best Arabic restaurants, it serves a lavish buffet of Middle Eastern dishes with an emphasis on delivering a diverse range of authentic flavours and eclectic preparations from across the region.

Brunch details With live cooking stations, plus hot dishes, freshly baked breads and mouthwatering desserts streaming from the open kitchen, the ambience is one of warmth and simple elegance. From signature dishes including seafood Sayadieh (recipe overleaf), spinach and pecan stuffed salmon fillet with dill cream sauce, lobster ravioli, to salads, hot and cold appetizers, mezze and mouthwatering chargrills, there’s something for everyone at this brunch. The ambiance is relaxed and welcoming, ensuring that your Friday is spent in the best way possible!

Need to know Times Friday 12.30pm – 4.00pm

PRICES Dhs220 including soft beverages Dhs320 including selected vintages

WHERE NEXT? Head to Cabana for mixology crafted beverages at 50% off until 8pm.

Indulge on a lavish buffet of authentic Middle Eastern flavours!

25 UAE BRUNCHES

Serves 4

BOOK NOW! NA3NA3, The Address Dubai Mall

Fish Sayadieh

Tel: 04-8883444 E-mail: dine@theaddress.com Web: www.theaddress.com

Ingredients ½ cups almonds ½ cup raw pine nuts ¾ cup vegetable oil 2kg sea bass or any other large white fish such as red snapper or cod 2 tsp salt 3 cups long grain rice, rinsed and drained

3 large onions ½ tsp turmeric 1tsp cumin 1tsp caraway 1/4 tsp cinnamon 1kg tiger shrimps

1) In a pan, fry the almonds and pine nuts in 2 tablespoons of vegetable oil until they turn light brown. Remove from the pan and set aside on kitchen paper. Reserve the pan for frying the fish. 2) Rub the inside and outside of the fish with some salt and olive oil. 3) Add the remaining vegetable oil to the pan and fry the fish until tender. Turn off the heat. Remove the fish from the pan and keep the oil in the pan. 4) Peel the skin off the fish and remove the bones and head. Discard the bones and keep the head. Cut the fish flesh into big serving pieces and set aside. 5) Fry the onions, in the reserved oil in the pan, until crispy

and brown in color. Remove 3 tablespoons of the fried onions and keep aside for the garnish. 6) Add the fish head, the spices, and 4 cups of hot water to the fried onions in the pan. Cover the pan and let it simmer for 30 minutes on medium heat or until the onions become very soft. 7) Remove the fish head. Bring the sauce to a boil then add the rice. Cover the pan and cook the rice over low heat for 25 minutes. Add more hot water if needed and taste to see if more salt and seasoning is needed. The rice is cooked when all water has evaporated. 8) Put the rice in a serving plate. Place the fried fish pieces on top and sprinkle with the onions, pine nuts and almonds. Serve immediately.

Chef Profile: Chef Hanna Dib Executive Chef Hanna Dib grew up in Syria where food is just as important as family. He developed his love for the kitchen when he was 15 years old and before long he started to learn the techniques of traditional Arabic cooking and decided to move to the Middle East. Chef Hanna started his career in small hotel in Fujairah. He displayed his

passion by cooking dishes full of flavor and aromatic spice. He joined The Address Dubai Mall Hotel in 2009 where he opened the all-day dining restaurant, Na3Na3, which offers an impressive blend of Middle Eastern hospitality and authentic Arabic home style cooking, using traditional ingredients and seasonings. His attention to detail is very special to him

and it is evident in every dish he prepares. He is now the very experienced Executive Chef of The Address Dubai Mall Hotel managing the culinary department comprising three outlets, including Cabana, Na3Na3 and Karat, in addition to the banquet and in-room dining departments.

25 UAE BRUNCHES

Under Dhs499

BRAZILIAN CHURRASCARIA FRIDAY BRUNCH Fogueira, Ramada Plaza Jumeirah Beach Residence Indulge in a flavoursome brunch at Fogueira, Dubai’s first Brazilian Churrascaria that offers an all-you-caneat Brazilian barbecue. Featuring a spread of traditional appetisers, a salad bar and 15 varieties of hearty meat cuts that are served to your table, the brunch offers fabulous food along with exhilarating entertainment.

Fogueira Reflecting Fogueira’s Brazilian essence, the décor features splashes of yellow and green that complement the rustic yet contemporary furnishings. Particularly enjoyable in the evenings and cooler months, step outside onto the spacious terrace and relax as you take in the impressive views of the Palm Jumeirah and Dubai Marina from the 35th floor.

Brunch details A hearty and food-filled affair, Fogueira’s brunch also features fabulous live entertainment with the musical duo Giselle and Diego who will add plenty of fun to your afternoon. Enjoy tropical mixed salads at the salad bar, while tucking into authentic Brazilian appetisers of Coxinha and fried banana as you begin your brunch experience. Get ready to tuck into an array of meat cuts such as lamb chops, chicken medallion, beef rib eye and beef tenderloin, which are perfectly accompanied by the buffet of hot side dishes such as black beans and polenta. Don't forget to save space for the caramelised pineapple, served throughout the meal!

Need to know Times Friday 12.30pm-3.30pm

PRICES Dhs335 per person with non-alcoholic package Dhs445 per person with house beverage package

WHERE NEXT? Head to Speakeasy Bar & Restaurant on LP level and enjoy the ‘Buy 1 Get 1 Free’ offer on delicious drinks!

Delight in a lively evening of food and entertainment at this Brazilian eatery.

25 UAE BRUNCHES

makes 10

BOOK NOW! Fogueira, Ramada Plaza Jumeirah Beach Residence

Coxinha

Tel: (+971)4 439 8888 www.ramadaplazajbr.com

Ingredients FOR THE FILLING 150g chicken breast 50ml olive oil 2 garlic cloves, chopped 2 small red onions, chopped 20g parsley Salt and pepper, to season

FOR THE DOUGH 300ml homemade chicken stock (from filling) 80g unsalted butter 300g plain flour Salt, to taste

1. Cook the chicken breast in a pot with the stock for about 15-20 mins. Set the chicken aside to cool, strain the stock and reserve it. 2. To form the dough, boil the chicken stock in a different pan and stir in the butter and flour at once, season it to taste. Mix well until the dough loosens from the bottom of the pan. Remove from the pan, let it cool and knead the dough. 3. For the filling, shred the chicken breast into very small pieces and sautĂŠ with olive oil, garlic, onions and

FOR THE COATING 2 eggs 300ml milk 500g breadcrumbs

seasoning. Leave to cool. 4. To shape the Coxinhas, take a piece of the dough that is roughly the size of a golf ball. Roll it into a ball shape, placing a little bit of the chicken filling inside. 5. Whisk the eggs and milk in a bowl, place the breadcrumbs in a shallow pan. 6. Dip the Coxinhas in the egg mixture, then roll in the breadcrumbs until coated. 7. Heat oil in a deep pot or pan and fry the Coxinhas until they are golden brown, then serve.

Chef Profile: Chef Rodolfo De Araujo Pires Chef Rodolfo De Araujo Pires is the Specialty Chef De Cuisine at Fogueira Restaurant, Ramada Plaza JBR. He was born and raised in Brazil, and has since mastered in the art of Brazilian cuisine allowing him to add authentic flair to the renowed Brazilian-style Churrascaria. Chef Rodolfoâ&#x20AC;&#x2122;s deep appreciation for the cuisine was developed at

a young age, being raised in Amazon, where he was exposed to a variety of foods and exotic ingredients that would eventually fuel his life-long passion for cooking. Following his time at Senac University, Sao Paolo, where he studied Technology in Gastronomy, he began his culinary journey in 2006 and in 2009 became a Sous Chef at Sao Cristovao, an

atmospheric boteco in Sao Paulo after which, his career went from strengthto-strength. A seasoned, young talent with a passion in the culinary arena, Chef Rodolfo is committed to delivering delicious authentic food, setting Fogueira as the hub for Brazilians and for the fans of Brazilian culture and gastronomy fans.

25 UAE BRUNCHES

Under Dhs499

chef julio cesar's peruvian Brunch Tesoro, Taj Dubai Enjoy a delectable brunch with panoramic sights of Downtown Dubai at Tesoro located in Taj Dubai, which boasts uninterrupted views of the Burj Khalifa, while enjoying live music from DJ David Craig. The popular Peruvian eatery is making its mark on the cuisineâ&#x20AC;&#x2122;s restaurant scene in the city by offering a superb selection of authentic dishes in its everevolving menu by Chef Julio Cesar.

Tesoro Translating the melting pot of culture in Peru and its cuisine, Tesoro showcases a culinary treasure chest with specialities such as ceviche, lomo saltado, quinoa tabbouleh, pollo a la brassa and dulce de leche churros. The restaurant also offers an exciting list of signature cocktails, along with twists on classic concoctions, in addition to its list of premium grape beverages that are perfect for pairing with the dishes served. Brightly lit in a vaulted glass atrium, the restaurant is a joy to dine in with its light and bright interiors that complement the elegantly-simplistic colour palette, but be sure to dine on the spacious outdoor terrace during the cooler months.

Brunch details Revel in the Peruvian fare on offer at Chef Julio Cesar's Peruvian Brunch every Friday with a fine spread of food at the raw bar, buffet, cold counter and dessert station, while enjoying the fabulous views.

Need to know Times Friday 1pm-4pm

PRICES Dhs495 with bubbly Dhs395 with house beverages Dhs250 with soft drinks

WHERE NEXT? Stay for the daily Happy Hour at the gastropub 'The Eloquent Elephant'.

For fine Peruvian cuisine, give Tesoro a try.

25 UAE BRUNCHES

SERVES 4

BOOK NOW!

Conchas Brulee

Tesoro, Taj Dubai Tel: (+971)4 438 3111 tesoro.dubai@tajhotels.com

Ingredients 200g scallops 5g castor sugar 2g micro greens 2g limo chilli 5g black caviar

FOR THE WASABI TIGER’S MILK 50g Hammour fish, chopped into small cubes 5g garlic, diced 5g celery, diced

20g red onion, diced 50g lime, juiced 5g wasabi powder 20g mayonnaise Salt, to taste

1. To make the wasabi tiger’s milk, add chopped garlic, celery and red onion to the Hammour fish then add lime juice. Set this aside for 20 minutes, retain the flavoured lime juice. 2. Blend wasabi and mayonnaise together, then mix in tiger milk mixture. Season with salt. 3. Slice scallops in roundels and marinate with wasabi tiger milk with it. Season with salt. 4. To serve, in the base of a deep bowl pour in the wasabi tiger’s milk. Arrange the scallop slices in a circle overlapping each other then sprinkle castor sugar on top of scallops and torch it with a Brule torch. 5. Sprink togarashi on top and garnish with micro greens and slices of limo chilli. Finally, garnish with black caviar.

Chef Profile: Chef Julio Cesar Valdivia Born in the Peruvian capital of Lima, Julio's inquisitive mind and the quest to learn made him ask questions and hunt for answers. He was pursuing Accountancy, but always found himself intrigued about cooking. He began working in the kitchens of various small restaurants at just 17, which sparked his interest in cooking and built his career's

foundations. He enrolled in the Gastronomy and Hotel Institute and studied cuisine, following which he came second in the Guayaquil 2006 competition and was recommended to the San Ignacio de Loyola University for Advanced Culinary Sciences. He then travelled to Arequipa and joined the Chief of the Gastronomic Program as an Instructor

Chef. He has since appeared on TV shows, worked as an Executive Chef globally heading multiple restaurants and was also invited to conduct a Peruvian food festival in Columbia. Chef Julio Cesar was later offered the opportunity to head Tesoro restaurant and will also be representing Peru in the Uruguay Gastronomica.

RosĂŠ Chic Friday Brunch at Le Classique Brunch at Le Classique every Friday between 12.30pm and 3.30pm and savour a contemporary taste of France along with the sounds of our live musician and DJ. Dine inside or al fresco on the terrace and stay on after brunch to keep the vibe going with Happy Hour from 3.30pm to 5.30pm. Ladies are invited to enjoy unlimited food, pink beverages and selected house beverages for just AED 290. Unlimited food AED 235 Unlimited food and selected grape AED 405 Unlimited food, selected house beverages and grape AED 435 For bookings please contact +971 4 419 9999, email emiratesdining@dubaigolf.com or visit dubaigolf.com

#LeClassique #RoseChicBrunch 25 UAE BRUNCHES

25 UAE BRUNCHES

Under Dhs499

LE CLASSIQUE’S FAMOUS FRENCH FRIDAYS Le Classique, Emirates Golf Club Le Classique’s famous ‘French Fridays’ brunch is back this season with an irresistible offer that will have the ladies saying “Ooh La La”. Ladies can indulge in all the best traditional French fare, selected house beverages and grape, in addition to pink cocktails for just Dhs290 – this isn’t a brunch to miss! .

Brunch details Every Friday, enjoy exciting live entertainment with friends and family at Emirates Golf Club either indoors or on the terrace with views of the golf course and the stunning Dubai skyline – it’s the perfect way to relax over the weekend, paired with delectable food and beverages. Starters are served sharing style on wooden boards and feature favourites such as smoked salmon, oysters, and octopus salad from the South of France. To follow, the A La Carte main courses consist of classic French cuisine, from gratin de macaroni avec Truffle, Escargots de Bourgogne, Aligot with Tomme Fraiche and Mussels Mariniere.

Need to know Times Friday 12.30pm-3.30pm

Guests will end their meal with a delectable array of tarts and desserts including Tarte au Citron, Tarte au Chocolate Caramel and Crêpe Suzette, which is cooked live at the guests table. The formidable Fromage Counter will showcase a vast array of cheeses accompanied by jams, chutneys, preserves, and artisan breads, in true French style.

PRICES Dhs290 for ladies, including unlimited food, selected house beverages, grape and pink cocktails Dhs405 for unlimited food and selected grape Dhs435 for unlimited food and selected house beverages

WHERE NEXT? Stay on after brunch and keep the vibe going with Happy Hour between 3:30pm to 5:30pm.

Enjoy brunch with a live singer and DJ either indoors or on the terrace outside with stunning golf course views

25 UAE BRUNCHES

Serves 4

BOOK NOW!

King crab & yuzo cream

Le Classique, Emirates Golf Club Tel: 04-4179999 emiratesdining@dubaigolf.com

Ingredients 200g onions, chopped Brunoise style 200g carrots, chopped Brunoise style 200g leeks, chopped Brunoise style 100g celery, chopped Brunoise style Drizzle olive oil 1tbsp butter 400g king crab 20g parsley, chopped 20g chives, chopped

200g yuzu juice (found in health stores and high end supermarkets) 5g agar-agar (found in health stores and high end supermarkets) Carrot fan (for garnish) Salt to taste Piment D'espelette powder (for garnish)

1. For the crab, sweat the onions, carrots, leaks and celery in olive oil and butter for 5 to 8 minutes, then add the king crab and cook for a further 5 minutes. Cool the mixture, and then add the chopped parsley and chives. 2. For the yuzu cream, bring the yuzu juice to the boil in a pot, then add the agar-agar and mix with a whisk for 3 minutes. Leave to cool and refrigerate. When the mixture is cold, blend into a soft purée and store in a piping bag in the fridge.

3. To assemble, with a round cutter, cut out the crab mixture onto a rectangular plate (4 to 5 cakes). Pipe the yuzu cream on top of the crab cake and top with carrot fan. Sprinkle the plate with salt and Piment D'espelette powder and serve.

Chef Profile: Chef Remi Verrier Remi Verrier was born in Sri Lanka and adopted by a French family in 1987, after which he was brought up in Annecy in the heart of the French Alps. Remi wasn’t particularly interested in school but at the age of 16, he developed a passion for food, which changed everything and he decided to train as a chef. Following two years at school learning the basics of French cuisine, Remi began his career in Annecy in a two Michelin starred fine dining restaurant. From

there, Remi moved to Paris and spent two years working for Alain Ducasse in the one star Michelin restaurant on the second floor of the Eiffel Tower. With a desire for international experience, Remi next moved to London where he worked in the two Michelin starred Hibiscus, followed by the three Michelin starred The Dorchester Hotel. Prior to moving to Dubai, Remi spent two years working for an American cruise liner company in a fine dining

restaurant for Arnaud Lallemand. Chef Remi joined Emirates Golf Club in November 2014, as Chef De Cuisine of the French fine dining restaurant and Dubai institution, Le Classique. Combining his passion for cooking, travelling and past experiences in Michelin starred restaurants, Remi brings a host of fresh and exciting ideas to Dubai’s premier golfing destination.

25 UAE BRUNCHES

25 UAE BRUNCHES Pantone 871 C Pantone 2935 C 20 C, 25 M, 60 Y, 25 K 100 C, 46 M

Under Dhs499

Farriers Brunch The Meydan Hotel Offering a range of sports and leisure activities as well as a selection of fine-dining eateries, The Meydan Hotel features a total of eight bars and restaurants. Whether youâ&#x20AC;&#x2122;re looking for a fine venue for business lunch, somewhere to enjoy dinner with friends or family or a scrumptious brunch, the hotel provides the perfect mix of urban sophistication, with an escape from the heart of the bustling city.

Farriers Whether youâ&#x20AC;&#x2122;re looking for classic or contemporary dishes, the restaurant caters to both with a variety of dishes. The all-day dining outlet serves international cuisine and is also family-friendly.

Brunch details Live cooking and barbecue stations make this brunch delightful. Take a seat indoors, or on the terrace to enjoy stunning views of The Meydan racecourse, and head to the live vegetable juice counter, followed by the appetiser selection to help yourself to smoked and marinated salmon. For mains, choose from beef fillet steak, prawns and many other options cooked at the live stations according to your preferences. You can also tuck into hot dishes such as chicken machbous and while you relish each bite, great background music will put you in a relaxed mood. Take a stroll to the dessert counter which serves up fresh fruit, puddings and more to provide the perfect ending to your meal. Little ones can enjoy plenty of entertainment from the bouncy castle and games.

Need to know Times Friday 12.30pm-4pm

PRICES Dhs310 including soft beverages Dhs475 including premium house beverages

WHERE NEXT? Beat the clock at Qube with discounts on house beverages from 5pm to 9pm.

Enjoy brunch with a view at The Meydan Hotel

25 UAE BRUNCHES

Pantone 871 C Pantone 2935 C

BOOK NOW!

20 C, 25 M, 60 Y, 25 K

Serves 4

100 C, 46 M

Peking Duck Roll

The Meydan Hotel, Nad Al Sheba Tel: 04-3813111 meydanrestaurantreservations @meydanhotels.com

Ingredients 1.5kg fresh duck 20g leek 15g fresh ginger 3g five-spice seasoning 2g salt 1g liquorice powder 1g garlic powder 25g maltose 150ml Chinese red vinegar 8g leek, white part only 12g, cucumber 10 pieces of duck pancake 250ml Hoi Sin sauce

1) Pre heat the oven on to 230C. Clean the duck and rinse under fresh running water. Dry it with kitchen paper towel and place it in the fridge. 2) Meanwhile, make a paste out of the leek, ginger and all of the spices. 3) Take the duck out of the fridge and rub the paste outside and inside the duck, ensuring itâ&#x20AC;&#x2122;s all coated. 4) Mix the maltose with the vinegar and pour it over the duck. Place the duck on a roasting try and have a tray under it to catch excess juice and fat during roasting. 5) Roast the Duck for 10 minutes at 230C, and then reduce the

temperature to 170C and roast for 45 minutes. 6) Meanwhile, cut the leek and the cucumber into fine strips. 7) Remove the duck from the oven, debone it and cut the meat and skin in small strips. 8) To serve, steam the duck pancakes, fill with duck meat, and cucumber and leek strips, plus a little Hoi Sin sauce.

Chef Profile: Chef Guenter Geiger Executive Chef Guenter Geiger began his culinary career in 1984 as an apprentice at the Waldshuter Hof Hotel in the Black Forest, later serving as the Tournant Chef in Park Hotel in Bad Zurzach, Switzerland. Chef Guenterâ&#x20AC;&#x2122;s career rapidly progressed as he worked the Michelin-starred restaurant at the Hotel Vier Jahrezeiten Kempinski Munich from

1990 to 1992. After six years of working with The Kempinski Group in various locations and positions, including as a Sous Chef in Berlin, he was then appointed to reopen the Grill Restaurant at the Kempinski Bristol Hotel in Berlin, Germany as the Chef de Cuisine. Chef Guenter came to Dubai from 1999-2004 working with the Jumeirah

International Group as the Chef de Cuisine at the Burj Al Arab where he was in charge of banqueting, catering and private dining, along with food purchasing operations. He has since worked for royalty and as an Executive Chef in Saudi Arabia and the UK, but in May 2012 Chef Guenter returned to Dubai to work at The Meydan Hotel.

25 UAE BRUNCHES

Under Dhs599

Surf and Turf at Dunes Café Shangri-La Hotel Dubai Enjoy a Surf and Turf brunch at The Shangri-La Hotel Dubai’s Dunes Café where you will be treated to an array of the finest international cuisine.

Dunes Café Dunes Café offers an all-day international dining experience that is perfect for a business lunch or relaxed dining with friends and family. Whether you choose to dine from the sumptuous buffet or à la carte, Dunes Café offers a wide selection of mouthwatering dishes, prepared at live cooking stations by world-class chefs. From breakfast through to dinner, there’s something to suit every mood and taste.

Brunch details Dunes Café goes over land and under the sea with its unique brunch concept. Combining Dubai's favourite theme nights, Lobsterlicious and The Butcher's Block, Surf & Turf at Dunes Café is the place to be on Friday. Indulge in delicious grilled, chilled or curried lobster and feast on just about every cut of meat, with premium steaks, gourmet burgers, sausages, veal, lamb chops and more. Whether you are more surf or more turf, prepare to have your culinary world turned upside down.

Need to know Times Fridays 12.30pm-4pm

PRICES Dhs590 with bubbly Dhs345 with house beverages Dhs240 with soft beverages

WHERE NEXT? Delight in a laid-back evening at iKandy.

Enjoy a brunch with delights from the land and sea.

25 UAE BRUNCHES

Serves 4

BOOK NOW!

Sri Lankan lobster curry with coconut

Dunes Café, Shangri-La Hotel, Dubai Tel: (+971)4 405 2703 f&breservations.sldb@shangri-la.com

Ingredients 2kg Canadian lobster 50ml coconut oil 1 tsp mustard seeds 1 tsp fenugreek seeds 15g red onion, chopped 15g garlic, chopped 1 tsp ginger, chopped

5g curry leaves 2 tsp curry powder ½ tsp turmeric powder ½ tsp chilli powder 600ml coconut milk 10ml lemon juice Salt and pepper, to taste

1. Blanch the lobster for 6 mins and immediately place it in ice water to stop the lobster from cooking further. 2. Remove the shell and take the lobster meat out in one piece. Cut into medium slices. 3. Crack the claws and remove the meat. 4. Heat up the coconut oil in a medium pot until very hot, add mustard seeds and allow them to pop. 5. Add the fenugreek seeds and sauté until golden brown. 6. Add all spices and cook for 2 mins. 7. Add the coconut milk to the pot and let it boil for 2 mins. Simmer until there is a gravy-like consistency. 8. Add the lobster to the simmering sauce and mix well. 9. Serve with a bowl of steamed rice

Chef Profile: Chef Darrell O’Neill Having worked in some of the world’s most famous restaurants and hotels, Executive Chef Darrell O’Neill is a dazzling and rising star at Shangri-La Hotel, Dubai. Originally hailing from Australia, Darrell found his passion for food by observing and helping his mum around the kitchen when he was younger. Darrell then went on to pursue his

culinary dreams and the Chef travelled the world and discovered different cuisines by going to the most exclusive destinations such as London, Paris, Maldives, New Delhi, Hong Kong, Kuala Lumpur and Sydney to explore the culinary offerings. His rich experience has grown exponentially through time spent working at the kitchens of some of the world’s

most luxurious hotels. Providing genuine dining experiences is Darrell’s passion; with restaurants in the Shangri-La Hotel Dubai boasting staff from the cuisine’s region, guests are guaranteed a truly authentic dining experience with freshlymade creative dishes paired with world-renowned Shangri-La service.

25 UAE BRUNCHES

Under Dhs599

Sparkling Hollywood Friday Brunch at Delphine The H Dubai Delight in Delphine’s glamorous brunch with its infamous Hollywood concept, where you’ll be treated to bottomless bubbly, a divine spread of buffet and à la carte dishes, classic cocktails and of course, desserts, all while enjoying the spectacular swing band that entertains guests with renditions of popular hits throughout.

Delphine Elegant yet marvellously fun, Delphine offers A-list glamour with a laid-back feel. The food and décor are impressive in equal parts, with Southern Californian bistro cuisine and a matching theme that features chic furnishings such as crocodile leather bar stools, plush and padded seating in the restaurant and dazzling crystal adornments throughout.

Brunch details Diners at the Sparkling Hollywood Brunch are treated like stars from start to finish. Begin by venturing to the appetiser station before returning to your table where you can choose an array of à la carte entrées and mains. Look out for the drinks trolley, where you can try a selection of cocktails or why not try your hand are bartending with special ‘make your own’ stations. Still feeling creative? Customise your own ice cream with a variety of toppings at the dessert stations, which also feature a chocolate fountain, puddings and pastries, but to top it all off you can also enjoy the ‘larger than your face’ cotton candy.

Need to know Times Friday 2.30pm-4.30pm

PRICES Dhs590 with Champagne and selected house drinks from the Delphine bar Dhs390 with bubbly, cocktails and selected house beverages Dhs250 with selected soft drinks

WHERE NEXT? Stick around post-brunch to enjoy music from the in-house DJ throughout the evening.

Give one of Dubai’s most glamorous brunches a try.

25 UAE BRUNCHES

SERVES 1

BOOK NOW! Delphine, The H Dubai

Ahi Tuna

Tel: (+971)4 501 8623 reservations@delphinedubai.com

Ingredients 30g olive oil ½ lime, juiced 2½ tsp soya sauce 1 tsp sesame oil ½ tbsp toasted sesame seeds 300g fresh tuna steak 1 tbsp shallot, minced 2 ripe avocados 1 tsp chopped chive Salt and freshly-ground black pepper, to taste

1. In a bowl, combine the olive oil, lime juice, soya sauce, sesame oil and seeds, plus salt and pepper to create the dressing. 2. Dice the tuna into ¼ inch pieces, pour the dressing over this then mix in the shallot. 3. Cut avocado into ¼ inch pieces. Let this all rest in the fridge for at least 1 hour. 4. To serve, layer in mould and garnish with coriander and chive, plus fresh chilli julienne and serve with fried wonton pastry.

Chef Profile: Chef Claudio Marras Claudio Marras is a highly experienced Chef, who has worked with premier hotels for over 20 years. As the Executive Chef of The H Dubai, Claudio is responsible for the overall running of the kitchens in the hotel's various F&B outlets. He is in charge of the preparation of the cuisine as well as creating new menus and ensuring the food offered to guests

is of the highest standard and quality. With extensive experiences in the field, Claudio brings a wealth of knowledge and expertise. In his previous role he worked as the Executive Sous Chef at the Hilton Dubai Jumeirah Resort and Residence, along with working at a range of prestigious hotels He has also worked in countries including China,

France, Paris, Mexico and Chile. Claudio has picked up many culinary skills on his travels; his favourite cuisine to cook is Mediterranean as it brings him back to his roots. Claudio loves creating unique dishes that have simple, clean flavours and inspiring presentation. Claudio believes that good food comes from the heart.

25 UAE BRUNCHES

Under Dhs599

FRIDAY FEAST BRUNCH Feast Restaurant, Sheraton Grand Hotel Tantalise your taste buds with a world of flavours at Feast. The open kitchen features delicious international cuisine from the Western, Middle Eastern, Indian, Chinese and South East Asian world. Simply personalise to your taste and remember to save room for dessert!

Feast Located on the 6th floor of the Sheraton Grand Hotel, Dubai, Feast’s interior design reflects the character of the property, tasteful and modern with the terrace overviewing the Sheikh Zayed Road adding to the ambiance.

Brunch details With live cooking stations transporting guests from the streets of Malaysia, to the villages in northern India, a grand French chateaux and beyond. Friday Feast brings diners a step closer to their culinary experience, with no back-of-house kitchen, all meals are lovingly prepared by friendly international chefs cooking dishes to order in lively open kitchen stations, tailor-making meals to guests’ palates and preferences, serving beautiful plates directly to each patron. Feast’s focus is on the finest quality of ingredients from around the world, with each of the signature dishes paired with both an alcoholic and non-alcoholic drink. Highlights on the menu include ‘Lamb 26’- succulent lamb cooked three ways, with 23 accompaniments – carved and served in front of the guest, as well as Kelly Galaway Oysters, beef rendang braised with coconut curry and pomegranate with tamarind chicken.

Need to know Times Friday 1.00pm – 4.00pm

PRICES Dhs325 including soft drinks Dhs425 including house beverages Dhs595 including bubbly

WHERE NEXT? Head to Dawn & Dusk, the rooftop pool bar overlooking Dubai’s skyline from the 54th floor.

Take a culinary tour of the world at Sheraton Grand's Friday Feast Brunch!

25 UAE BRUNCHES

Serves 4

BOOK NOW! Feast Restaurant, Sheraton Grand Hotel, Dubai

Seafood chowder

Tel: 04-5034309 Web: www.feastrestaurantdubai.com

Ingredients 1tbsp vegetable oil 1 large onion, chopped 1 leek 1 white onion 1lt fish stock 225g potatoes, diced A pinch of cayenne pepper 500ml milk

300ml cream 320g fish mix (salmon, sea bream and smoked haddock) 4tbsp single cream 400g pack cooked mixed shellfish, mussels, crabs and clams Small bunch parsley, chopped Poached egg/optional

1.Heat the oil in a large saucepan over a medium heat, and then add the onion, leek, and celery. Cook for 8-10 minutes until the vegetables are soft, then cook for a further 2 minutes. 2. Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 minutes until the potatoes are cooked through. 3. Add cayenne pepper and some seasoning, and then stir in the milk and cream. 4. Tip the fish mix into the pan, and gently simmer for 4

minutes. Add the cream and shellfish, and then simmer for 1 minute more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

Chef Profile: Chef Raymond Wong In October 2014, Chef Raymond Wong was appointed as the new Chef de Cuisine at Feast Restaurant at the Sheraton Grand Hotel, Dubai, following a successful career in the luxury hospitality industry. He started his career at the age of 12 as a commi in his Fatherâ&#x20AC;&#x2122;s restaurant based in Edinburgh. Impassioned by this environment of creations

and flavours he went to a culinary school in order to discover the finer details of this art. Chef Raymond is leading Feast, and thanks to his international background and his deep interest for different cultures, he has introduced Malaysian street food with a refreshed version of beef rendang plus many more creative dishes. He is not only bringing new

flavours to your plate but creating a whole dining experience. From the explanation of the fish's origin to the detail of each spice he will guide you step by step and make sure that you will have a memorable journey.

25 UAE BRUNCHES

Under Dhs599

FUNUSUAL FRIDAY BRUNCH Accents, InterContinental Dubai Marina Enjoy a sprawling international spread of dishes at the Funusual Friday Brunch at Accents, which is nestled in the magnificent InterContinental Dubai Marina.

Accents Accents Restaurant offers a variety of cooking styles with a mixture of authentic and diverse cuisines. Chefs use only the best products and ingredients to prepare culinary delights cooked with traditional methods to form truly memorable dishes. The restaurant also features al fresco seating overlooking the beautiful sights of the Marina.

Brunch details There's Friday Brunch, and there's The Funusual Friday Brunch at Accents. Made up of classic world cuisine, paired with innovative creations and flavoured by warmth before being served up by our friendly chefs, the Funusual Friday Brunch is an unforgettable experience that provides fun, delightful food and atmospheric surroundings to make it the perfect place to spend a Friday afternoon. Look out for unusual and quirky dishes and desserts that set this brunch apart from the rest.

Need to know Times Friday 1.00pm â&#x20AC;&#x201C; 4.00pm

PRICES Dhs295 per person with soft beverages Dhs395 per person with house beverages Dhs525 per person with house beverages and bubbles

WHERE NEXT? Head to YNOT Bar & Kitchen for fabulous daily offers on irresistible drinks.

Whilst being served by a variety of nationalities with different accents you can enjoy picturesque views of Dubai Marina!

25 UAE BRUNCHES

Serves 2

BOOK NOW!

Pan seared turbot with â&#x20AC;&#x2DC;Kakaviaâ&#x20AC;&#x2122; sauce

Accents, InterContinental Dubai Marina Tel: 04-4466669 E-mail: res.icdubaimarina@ihg.com Web: www.icmarinadining.com

Ingredients 180g turbot fillet 3no baby clams 3no baby octopus 150g stonefish 80g fava beans 40g carrot 50g onion

60g potato 30g celery 10g garlic 60g tomato 2no bay leaves 15g flat parsley 20ml lemon juice

1. For the turbot fillet: Season the fillet on both sides and lightly pan sear in the pan with some extra virgin olive oil until it is cooked. 2. For the baby clams: Pan sear in the pan with some chopped onion and olive oil, and cook until they open. 3. For the baby octopus: Marinate with olive oil and seasonings, cook in the grill and finish off with some lemon juice. 4. For the fava beans puree: Rinse the fava beans well under cold water. Boil them in 200ml water in a very heavy bottom sauce pan. Before reaching boiling point, remove the froth that comes to the surface. When it comes to boil add the onion and the carrot and simmer for 1 hour. When cooked transfer to a food processor and blend until smooth. Add some olive oil, lemon juice, salt and pepper and set aside for plating.

35ml olive oil 0.2g saffron 5g caviar 10g salt 10g pepper 5ml balsamic glaze 5no edible flowers, for garnish

5. For the Kakavia sauce: Heat the olive oil in a large pan on a medium heat. Add the onions and celery and cook for 5 minutes, then add the garlic and cook for another 5 minutes, stir occasionally, until soft but not colored. Add the tomatoes, potatoes and bay leaves and pour in the stock. Season with salt and pepper and bring it all to boil. Reduce to a low heat and simmer for 15 minutes. At this point, add your fish fillets and increase heat back to boiling point, then reduce to a medium-low heat and simmer for a further 15 minutes, until the potatoes are tender and the fish is cooked through and flakes apart. Stir in the lemon juice and herbs, drizzle with extra virgin olive oil. Pass through the strainer and set aside for use later. 6. For the saffron potatoes: Cut the potatoes in dices and boil them in saffron stock (water and saffron) until done and reaching the preferred yellow color. 7. Place the ingredients on the plate as desired.

Chef Profile: Chef Ioannis Psalidakis With more than 15 years international hospitality experience, Ioannis has worked for leading hotels and restaurants in London, Paris, Athens and Dubai. Building on his wealth of international experience his diverse culinary skills span across European, Arabic and

Asian cuisine. Prior to joining the InterContinental Dubai Marina, the seasoned chef worked as chef de cuisine specialty at Atmosphere restaurant in the Burj Khalifa, and at the Hotel Grande Bretagne in his home country of Greece. The chef also worked in

various top-tier outlets in London, England â&#x20AC;&#x201C; including the 1 Michelinstarred restaurant Locanda Locatelli and The Ritz London.

25 UAE BRUNCHES

Under Dhs699

Al Forsan Brunch Bab Al Shams Desert Resort and Spa Located a mere 40 minutes away from Dubai, Bab Al Shams – which translates to ‘gateway to the sun’ – is a low-rise resort that offers a unique desert experience and showcases the culture and heritage of the UAE. Surrounded by sand dunes and a breath-taking landscape, the resort’s Arabic fort setting makes it a great attraction to share with friends and family visiting the UAE too. Upon arrival, why not grab a bite or drink at one of the seven outlets at the resort to experience true Arabian hospitality at its best.

Al Forsan The spacious restaurant boasts indoor and outdoor seating areas, which overlook the peaceful desert and make it the perfect getaway for big groups and families.

Brunch details Sprawling out onto the vast lawns of the hotel, the brunch allows diners to sit and enjoy great background music while keeping an eye on the kids, as they enjoy pony and camel rides, performances from the mascots, a bouncy castle and face painting. The Arabic-inspired brunch also features a variety of Indian, European and Asian dishes, as well as offering cold mezze, mixed salads and soups for appetisers. Tuck into roast delicacies such as an oatmeal-crusted rib eye beef with Pommery mustard from the outdoor carving station, while mains such as Nasi Goreng, mixed grills, and pasta can be found at live cooking stations. Round off your meal with a sumptuous selection of desserts and cheeses.

Need to know Times Friday 12.30pm-4pm

PRICES Dhs325 including soft drinks Dhs470 including house beverages Dhs695 including bubbles

WHERE NEXT? Delight in the view, shisha and cosy ambience at the Al Sarab Rooftop.

Indulge in an Arabian-inspired brunch at Al Forsan

25 UAE BRUNCHES

Serves 4

BOOK NOW!

Lamb chops

Al Forsan, Bab Al Shams Desert Resort and Spa Tel: (+971)4 809 6194 bas.restaurants@meydanhotels.com

INGREDIENTS 80g lamb rack 80g chicken leg 10g green zucchini 10g, yellow zucchini 10g green capsicum 10g yellow capsicum 5g cherry tomato 10g button mushrooms 1tsp salt 1tsp white pepper

10ml olive oil 15g baby spinach 5g dill leaves 1g saffron 100ml labneh 100ml yoghurt 25g orange 25g onion 20g lemon 25g grilled capsicum

1. Wash the meat (lamb rack and chicken leg) thoroughly and keep them aside in a clean, covered dish separately. Vegetables are best washed whilst un-cut and with the running water to ensure that they are free of earth and debris. 2. To prepare the marinade mixture: Mix together the lemon juice, salt, white pepper, safron, labneh, yoghurt, orange juice, onion, and olive oil in a large container until the salt has dissolved. Add lamb rack and chicken legs, brush the mixture into the meat until coated, and marinate in refrigerator for 2 hours. 3. Preheat an outdoor grill for medium-high heat. Remove meat from the marinade and leave any onions on that stick to the meat. Outdoor grill, broiler, or stovetop grill pan can also be used. It takes only a few minutes to cook lamb loin, or rib chops to a perfect medium. Perfect goodness for Chicken legs can be achieved until fluid runs clear or 30 minutes over medium high heat. 4. Brush zucchini, capsicum and mushroom buttons with olive oil. Sprinkle salt over to taste. Cook on preheated grill until beginning to brown, 3-4 minutes per side. 5. Serve the meat and vegetables on a clean porcelain plate. Sprinkle dill leaves for garnish.

Chef Profile: Chef Pascal Jensen Chef Pascal Jansen joined Bab Al Shams Desert Resort & Spa in June 2015, as the resortâ&#x20AC;&#x2122;s Executive Chef. His role encompasses a variety of aspects including managing all kitchen operations within the hotel, including maintaining a high level of food quality, designing creative new menus, hiring the best possible team and training them, creating

innovative outlet promotions, along with maintaining and improving the brand's standards. With over 25 years of experience working in the culinary industry, both in the Middle East region and beyond, Chef Pascal has received several awards and accolades. Prior to joining Bab Al Shams Desert Resort & Spa, he worked

with several hospitality brands from around the globe including Hilton Capital Grand Abu Dhabi, IHG Qingdao, Hilton Chongqing, Hilton Cebu Resort and Spa, Hilton Dubai Jumeirah, Grosvenor House Dubai and IHG Amstel Amsterdam and has brought with him a wealth of industry knowledge and expertise.

For more information or to make a reservation, please call +971 4 414 3000 or email jwmmrr@marriott.com Sheikh Zayed Road, Business Bay, PO Box 121000, Dubai, UAE | T +971 4 414 0000, F +971 4 414 0001 | jwmarriottmarquisdubailife.com 92 25 UAE BRUNCHES JW Marriott Marquis Dubai | @JWDubaiMarquis | JWMarriottMarquisDubai

25 UAE BRUNCHES

Under Dhs699

BRUNCH with a twist Prime68, JW Marriott Marquis Dubai Prime68 invites you to savour fresh, sustainably caught seafood and organic, seasonal vegetables complemented by a wide selection of wines from acclaimed vineyards focusing on America, Europe and the New World regions. The delectable selection of USDA Prime Black Angus Beef and award-winning full blood Wagyu beef from Australia as well as heritage bred beef from Europe, will leave you impressed.

Prime68 If meat is your thing, Prime68 is the place for you. This venue is Dubaiâ&#x20AC;&#x2122;s premiere steakhouse, where supreme quality ingredients are served in a contemporary style. Premium suppliers have been carefully selected for their artisan produce, cultivated with passion and consideration for the environment. Prime68 features the finest quality bred beef from select farms around the globe.

Brunch details On Fridays, swing by Prime68 to discover an exciting brunch experience, with spiked classics and the finest steak, grape and bubbly. Not to mention breathtaking day time views from the world's tallest hotel. Enjoy the bubbly brunch where all of your needs will be catered to with a dedicated waiter, paired menu and premium beverages.

Need to know Times Friday 12.30pm-3.45pm

PRICES Dhs495 with house beverages Dhs595 with Prosecco Dhs695 with Champagne

WHERE NEXT? Unwind at Vault Bar located on the 71st & 72nd floors and enjoy sunset specials from 5-7pm with panoramic vistas of Dubai.

Prime68 delights the senses with a selection of USDA Prime Black Angus Beef and award-winning full blood Wagyu.

25 UAE BRUNCHES

Serves 4

BOOK NOW! Prime68, JW Marriott Marquis Dubai

Lump crab cakes

Tel: 04-4143000 jwmmrr@marriott.com www.jwmarriottmarquisdubailife com

Ingredients FOR THE CRAB CAKES 65g white sandwich bread, crusts removed, diced ¼inch 56ml liquid pasteurised egg 45g mayonnaise 2g Old Bay seafood seasoning 10g fresh parsley, finely chopped 5g salt 5ml hot pepper sauce (such as Ashanti) 5ml Worcestershire sauce 10ml fresh lemon juice, plus more for finishing 450g jumbo lump crab meat, shells picked out, juice drained as needed Knob of butter

1. For the crab cakes, in a medium bowl, combine all of the ingredients listed under ‘for the crab cakes’, except the crabmeat and butter. Allow to rest for 30 minutes. 2. Clean the crabmeat for any shells and drain excess liquid. 3. Gently toss the crabmeat with the mixture until combined, breaking lumps slightly, but leaving as much intact as possible. 4. To make the cakes, each piece should be rolled into patties of 40grams each. 5. Heat a frying pan and add corn oil, before adding in the

FOR THE SLAW 100g green cabbage 25g Spanish onions 25g salt 25g sugar 5g Dijon mustard 5g dry mustard 50ml Champagne vinegar 20ml olive oil

individual crab cakes and searing both sides of the meat. Once seared, cook them in the oven at 200C for around 3 to 4 minutes, until internal temperature stands at 63C. 6. Take out and apply a slither of butter to the top of each crab cake. 7. For the slaw, slice the cabbage and onions thinly and then toss with all of the ingredients listed under ‘for the slaw. 8. Place the mixture into a perforated tray and place another food pan on top, to ensure it is kept pressed overnight in the fridge. 9. To serve take the hot crab cakes and pair with the cabbage slaw. Garnish with micro herbs, if you wish.

Chef Profile: Chef Simon David Wipf Originally from Luzern Switzerland, a small beautiful city connected to the mountains and a big lake, Chef Simon comes from a very peaceful village called Mueswange, where his passion for cooking began. With a strong love for all things food, Chef Simon's culinary journey began in Switzerland at a small, local restaurant where he worked

for three years before going international. The highlyseasoned chef has worked at many restaurants including Relais Plaza Brasserie, Hotel Plaza Athénée in Paris (the hotel of Alain Ducasse, 3-star Michelin Chef), Traiteur & The Terrace located at Park Hyatt Dubai, Hugo’s, Hyatt Regency, Tsim Sha Tsui, Hong Kong, Atelier Real Food, The Ritz-Carlton Istanbul,

and more before joining Prime68 Steakhouse, JW Marriott Marquis Dubai. Talking about the cuisine found at Prime68, the chef shares his signature dishes are crab cake (recipe above), lobster chowder, and USDA steaks.

FOUR SEASONS BRUNCH

HAS ARRIVED

EVERY FRIDAY, 1PM TO 4PM, AT SUQ. TO MAKE A RESERVATION PLEASE CALL 042707803. FROM 350 AED* PER PERSON CHILDREN BETWEEN 6-12 YEARS OLD PAY 50% *ALCOHOLIC BEVERAGES NOT INCLUDED

facebook/fourseasonsdubai

25 UAE BRUNCHES

@fsdubai

25 UAE BRUNCHES

Under Dhs699

Friday Brunch at Suq Four Seasons Resort Dubai at Jumeirah Beach The beautiful Four Seasons Resort Dubai presents its magnificent brunch that takes guests on a culinary adventure. Suitable for groups, couples and families – with the innovative ‘Kids for All Seasons’ activity areas, the brunch promises to be a fun afternoon for all.

Suq The lively, interactive restaurant offers a variety of international cuisines including Middle Eastern, Oriental, Asian and Western delights. Suq ensures to use only the highest-quality ingredients and pairs this with the legendary Four Seasons service, which stretches to making sure all palettes and dietary requirements are catered for including offering gluten-free options. If you have a favourite dish from the brunch, don’t hesitate to ask for the recipe so you can try your hand at recreating it at home.

Brunch details A real treat, the Friday Brunch at Suq takes diners on a journey through the international cuisines offered, with interactive stations such as the open pizza over serving fresh stone-baked pizza alongside homemade pasta, or for seafood fans, head to the seafood and salad station where you can indulge in freshly-caught lobster and a host of other delicious dishes. Brunch wouldn’t be complete without dessert where you can treat yourself to over 18 different flavours of ice cream, homemade, traditional Arabic and Western delicacies and fresh fruit. Kids can enjoy the activity area full of games and entertainment, while parents can rest assured that they are being cared for by highly-trained staff.

Need to know Times Friday 1pm-4pm

PRICES Dhs690 with premium champagne Dhs500 with white, red and sparkling wines Dhs350 with non-alcoholic beverages

WHERE NEXT? Head to Mercury Lounge for post-brunch drinks with divine views of the city.

Enjoy fabulous food, drinks and entertainment for the little ones at the Suq brunch.

25 UAE BRUNCHES

SERVES 1

BOOK NOW!

Raspberry mille-feuille with mascarpone cream

Suq, Four Seasons Resort Dubai at Jumeirah Beach Tel: (+971)4 270 7803 www.fourseasons.com/dubaijb

Ingredients FOR THE PUFF PASTRY 1,300g pasty flour 30g salt 600g water 5g white vinegar 200g butter

FOR THE MASCARPONE CREAM 500g mascarpone 400g cream 80g icing sugar 1 vanilla bean

1. To make the puff pastry, take a large bowl and grease the insides of it with butter then line it with baking paper. 2. Add the flour, salt, water, white vinegar and butter in one at a time. Slowly stir and blend the ingredients together. 3. Then stir vigorously for 8 mins. When this has been thoroughly mixed and there are no lumps left within the mixture, place it in the refrigerator for 4 hours to harden. 4. After removing from refrigerator, slowly lift the baking paper with the mixture inside it and place on a flat kitchen surface. 5. When this has been thoroughly mixed and there are no lumps left within the mixture, place the mix into a refrigerator for 4 hours to harden. 6. Once the four hours is up take out the bowl, and slowly lift the baking paper with the mixture inside it onto a flat kitchen surface. 7. Toss a handful of flour onto a rolling pin and roll out the dough until it is about 1cm thick in depth. 8. Sheet the dough with rolling pin and fold by 3 (do this action five times, give 2 mins rest every three folds). Trim

FOR SERVING Caster sugar, for dusting Raspberries

the edges with a knife dipped in hot water before carefully lifting into a baking tin. Proceed to prick the pastry with a fork, then chill in a refrigerator for another 10 mins. 9. For the mascarpone cream, take the mascarpone, cream, icing sugar and vanilla bean and place in a mixing bowl. Whip together until it has a firm texture then transfer into a piping bag and chill for 30 mins. 10. Preheat the oven to 220Â°C. 11. Take the sheets of pastry and place one sheet on top of another, lightly brush them with butter and repeat this process three to four times. 12. Transfer the prepared stacks of puff pastry into the over and let them slightly crisp for 2-3 mins until they are golden brown. 13. Remove and set aside from the oven to cool down. 14. To serve, take piping bag and gently squeeze it onto the base layer of pastry, placing even scoops of mixture all the way along the edges. 15. Once covered, place another layer of pastry on top then add top layer. 16. Sprinkle with caster sugar then add raspberries on top or pushed into the edges of the bottom layer of mascarpone cream.

Chef Profile: Chef Gilles Arzur Executive Chef Gilles grew up in a small Oceanside community in the northwest of France. His passion for cooking for himself and his family stemmed from an early age, where he then became so enthused he went on to train in the classic French culinary tradition. Shortly after leaving hospitality school he embarked on a variety of different apprenticeships, and

was eventually recognised for his exquisite talents by his mentor in the pastry kitchens, Paul Bosuse. It was his guidance and encouragement that led Arzur to open a restaurant in Moscow. Gilles has held a plethora of Executive Chef titles since then, finally landing himself as the Executive Chef at Four Seasons Bora Bora in 2008. Here, he brought with him

his love for local produce, and utilising seasonal ingredients. Following Bora Bora he moved to California where he extended his romance with these ingredients and used them to create innovative menus. It was his reputation, energy and enthusiasm that made him the perfect candidate for Four Seasons Dubai at Jumierah Beach.

Big Brunch @ Amwaj Every Friday Make a date every Friday for the Big Brunch @ Amwaj. Featuring four hours of live stations, visit inside the Benihana kitchen, dedicated family zone, a live DJ and more. The large tantalizing buffet - a combination of the award-winning cuisine of Rosso, Horizon and Benihana – is sure to be a crowd pleaser. Choose from four different packages including the Premium French Bubbly Brunch for a more personalized and refined brunch experience complete with a dedicated waiter, paired menu and premium beverages. • AED 235 (soft beverages only) • AED 355 (including standard house beverages) • AED 495 (including bubbly and house beverages) • AED 690 (premium French bubbly Brunch Experience) All prices indicated above are on ‘per person’ basis and inclusive of 10% service charge and 10% municipality fee. For reservations or more information, please call +971 (0)4 428 2000 or email: dining.amwaj@rotana.com.

100

25 UAE BRUNCHES

Amwaj Rotana, The Walk, Jumeirah Beach Residence P. O. Box: 86834, Dubai, UAE. T: +971 (0)4 428 2000, F: +971 (0)4 434 3666, amwaj.hotel@rotana.com

25 UAE BRUNCHES

Under Dhs699

Big brunch at Amwaj Amwaj Rotana, Jumeirah Beach The Big Brunch at Amwaj Rotana offers a ginormous selection of over 100 dishes, plus live stations for guests to tuck into. Located in JBR, which is often buzzing with life, the hotel is the only of its kind in the area to offer Friday Brunch out on the terrace making it the perfect spot to enjoy a family-friendly al fresco feast.

Restaurants With not one, but all three of Amwaj Rotana’s restaurants partaking in the brunch, you're sure to be in for a treat. The three restaurants comprise the American-Japanese outlet Benihana, Rosso which serves up magnificent Italian meals and Horizon, the hotel’s all-day dining restaurant.

Brunch details Take a culinary journey from East to West at the Big Brunch, while sampling multiple dishes from around the world courtesy of the hotel’s restaurants joining forces for a decadent afternoon every Friday. The brunch is super-family friendly as kids are provided with fun-filled activities and entertainment in the dedicated family zone, where they can enjoy cartoons, a special buffet and the chance to explore the kitchen of Benihana to dig into the restaurant’s food and interact with the chefs. If you’re heading to the Big Brunch for a celebration, spoil yourself with the Premium French Bubbly Brunch experience where all of your needs will be catered to with a dedicated waiter, paired menu and premium beverages.

Need to know Times Friday 12.30pm-4.30pm

PRICES Dhs690 with the premium French Bubbly Brunch Experience Dhs495 with bubbly and house beverages Dhs355 with house beverages Dhs235 with soft drinks

WHERE NEXT? Stick around for Happy Hour, which is on until 9pm.

Enjoy truly decadent spread of food at the Big Brunch.

101

102

25 UAE BRUNCHES

103

SERVES 6

BOOK NOW! La Terrazza, Level 2, Amwaj Rotana, Dubai

Ricotta & Brie focaccia

Tel: (+971)4 428 2000 fb.amwaj@rotana.com

Ingredients 700ml water 25g yeast 1kg flour 20g salt Olive oil, to drizzle

200g Ricotta cheese, crumbled 200g Brie cheese, cubed 50g black olives, sliced

1. Mix the water and yeast and set aside for 15 minutes or until the yeast is activated and you see bubbles forming in the water. 2. Add the yeast mixture to the flour and mix to form a dough. 3. Mix in salt once the dough is formed. Leave the dough to rise for half an hour in a bowl brushed with a layer of olive oil. 4. Brush a cast iron pan with olive oil and dust with flour. 5. Transfer the dough into the pan and set aside for 15 minutes.

6. Sprinkle the Ricotta, Brie and olives on top, then set aside for 2 hours. 7. Bake at 200C for 25 minutes. Allow to cool and serve.

Chef Profile: Executive Chef Rainer Mueller Having been appointed as the Executive Chef at the 5-star Amwaj Rotana, located along Jumeirah Beach Residence, to oversee the hotel's in-room dining and banqueting, along with the restaurants — including Rosso, Benihana and Horizon — in 2014, Chef Rainer Rudolf Mueller brings with him over 24 years of experience from around the world. A true

culinary talent, Rainer first arrived to the region in 1990 in Jeddah, Saudi Arabia, then moved on to key hotels in Egypt, Bahrain, Doha and of course, Dubai. He endeavours to give guests of the hotel an unparalleled dining experience. A highlycreative and passionate chef with a strong belief in offering the best in quality, and encourages his team to

be accountable for what they put on the plate of every guest that dines at the hotel. Chef Rainer Mueller's global réumé includes working in Taiwan, Malaysia, South Africa, and his home country, Germany. Rainer continues to spread his energy and enthusiasm throughought the kitchen and restaurants.

Subscribe & save!

ital get your dig issue from

ISSUES FOR JUST Dhs120

Magzter!

Download your copy of BBC Good Food ME for just Dhs7.3

Plus: Automatic Food Club Premium membership with exclusive offers and benefits

Now, get your monthly fix of foodie inspiration – from recipes to the latest food news, interviews, and travel and nutrition features – online on your tablet, smartphone or desktop, from www.magzter.com. Or subscribe to enjoy cost savings of up to 50% – get 12 issues for just Dhs44!

Each month, BBC Good Food ME brings you fresh, fabulous recipes and a host of foodie news and features, so you don't want to miss an issue! It's a world-class magazine at a local price. Subscribe to have the magazine delivered at your doorstep – you can save over 30%! Plus, you will get automatic membership to our Food Club and access to exclusive events and offers.

YES please send me

Log on to www.bbcgoodfoodme.com to find lots more recipes and foodie features.

for one year

SUBSCRIPTION OPTION:

GIFT RECIPIENT DETAILS:

Mrs/Ms/Miss/Mr

Gift 1 year (12 issue )

Address

I already subscribe. Please extend my subscription with the

Postcode

term selected above.

Telephone/Mobile

MY DETAILS:

PAYMENT DETAILS

Mrs/Ms/Miss/Mr

Credit Card: Log on to www.cpievents.net/mag/Magazine.php Cheque: Make cheques payable to : ‘CPI’ or ‘Corporate Publishing International’ Wire Transfer: Beneficiary Name - CPI Bank Name - Emirates NBD Bank Account Number (US$) SWIFT Code - EBIL AEAD 102-10643451-10 Bank Address - Al Souk Branch, Dubai, UAE (IBAN: AE730260001021064345110 ) Fax copy of transfer advice to +9714-4472409 Bank Account Number (AED) - 101-10643451-01 or email the details to david.johnshaju@ (IBAN: AE870260001011064345101) cpimediagroup.com.

Address Postcode

Telephone/Mobile

Email TO ORDER BY MAIL: Please fax or email to: Fax: +971 4 447 2409 Email: rajeesh.nair@cpimediagroup.com

RETAIL COPIES ON SALE AT ALL LEADING SUPERMARKETS, BOOKSTORES AND PETROL STATIONS EVERY 1st WEEK OF THE MONTH. DHS15 PER COPY.

A supplement to CPI Media Groupâ&#x20AC;&#x2122;s Hospitality Division Publication Licensed byIMPZ