V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
Welcome to the world of gastronomic indulgence
Japanese ‘food wave’ is here to stay Dubai takes dining experience to the next level Off The Hook opens at Dubai Festival City
CHEF TAKO: Dubai’s Sushi Master
When classic comfort food go through a healthy makeover The canton of Vaud, a gastronome’s haven in the Lake Geneva region
The wonders of Lebanon’s popular Kaakeh Trabulsiyeh
STAFF BOX Publisher
Gabriel John Rimando Publications Manager
Ryan Namia Editor
Jojo Dass Contributing Writers
Amanda Hensley Zainab Shahid Sayed Hussain
Publisher’s note Welcome to the first edition of Food Trip Magazine. Food Trip Magazine is about our love for food – all kinds! Grilled. Stewed. Sautéed. Baked. From hors d’oeuvres to the main course and desserts. From casual to fine dining; street foods to gourmet. We dream of expanding your culinary horizons – and bring out the connoisseur in you – by connecting with the masters of the kitchen. Join us in our epicurean journey to the world of good food, where gastronomic indulgence is the norm.
Sales and Marketing Manager
Orli Gayeta
Sales and Marketing
Elaine Marbella Joel Lara Genove Darshani Nimanthi Rajapaksha John Paul Cosico
TABLE OF CONTENTS
Senior Graphic Designer
Allan Caragao
Multimedia Manager
Jonathan Dumas Distribution Manager
Raymart Patulot Distribution
Qassim Quereshi
Dubai takes dining experience to the next level - Page 4
ON THE COVER Sushi is as Japanese as can be – a delicacy known to be Japan’s gift to the world of gastronomic indulgence. And as this gem of the spread finds its way on buffet tables everywhere, chefs and foodies caught on, digging in while perfecting the art of sushimaking. One such food enthusiast is Teerapan Rinthaisong, who hails from Thailand and is better known in Dubai’s sushi scene as Chef Tako. (Story on page 14)
The canton of Vaud, a gastronome’s haven in the Lake Geneva region - Page 6
Off The Hook opens at Dubai Festival City - Page 22
Tacos – where did they come from? - Page 41
DINING DESTINATION
Dubai takes dining experience to the next level
4
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
D
UBAI – Dining and entertainment have been the rage for ages, and Dubai has taken it the next level, offering a refined culinary approach paired with world-class nightlife to redefine the experience. And this will all happen at the newest nightspot in the city – 53. Brainchild of a team of industry specialists, innovators, and distinguished hospitality and event production experts, 53 is set to open its doors in June for a luxury-dining and experiential fun-dining scene with the focus of creating the “360 dining experience.” Boasting stunning interior décor with views over the Dubai skyline from its floor to ceiling glass windows, inviting patrons to enjoy sundowners from an early evening that will evolve into a night to remember and a unique approach to multi-cultural
and Mediterranean cuisine, 53 is setting up to raise to the top as a Dubai-based luxury-dining and experiential dinner show brand. 53 will literally be highest dinner show in the GCC, located at the 53rd floor of the Sheraton Grand Hotel in Sheik Zayed Road. It will create an unforgettable experience, blending upscale dinning with performing art and live entertainment, taking you through a journey throughout the evening. In an energetic culture, 53 transports guests away from the normal dining experience and allows them time to connect and engage while being entertained. 53 will offer a flow in the form of entertainment, starting from the cocktails, the bar, the décor, screens and the staff, the dinner shows will take place across
a multiple set of elevated stages giving the opportunity to all guests to immerse in all the elements of the venue, without taking focus from the dining experience. 53 has appointed renown event and show producer Jean Sakr, from Lebanon, with the task of creating original shows that will become not only 53 signatures, but a landmark in entertainment from the UAE to the world. 53 menu takes pride in taking inspiration from all corners of the world, led by Chef Esteban Terragosa, with inspiration from the Mediterranean, Latin American flair, and Asian fusion touches. With a carefully curated cocktail menu, the beverages offering of 53 is a masterpiece created by Erion Bardochi, a mixology artist behind The Artesian in London and The Arts Club in Dubai.
5
PLACES
The canton of Vaud, a gastronome’s haven in the Lake Geneva region The region has influenced and inspired many artists over the years – from Lord Byron, Audrey Hepburn, Charlie Chaplin to David Bowie and Freddie Mercury.
acclaimed Chef Franck Giovannini, which ranks at the top of the list with its threestar rating. The restaurant was awarded the three stars in 1975 and has since retained the rating with its exemplary food standards and service.
W
ith its numerous options of Michelin-starred restaurants and unique dining experiences, the canton of Vaud makes for the ultimate destination, where one can indulge in world-class flavours whilst enjoying the spectacular scenic views offered at the various establishments. Visitors to canton of Vaud can choose from the region’s 51 Michelin Guide approved restaurants including the world-renowned Restaurant de l’Hôtel de Ville, led by
6
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
For a scenic dining experience, La Table du Lausanne Palace offers stunning panoramic views across Lausanne and Lake Geneva while treating diners to the best of French cuisine with a contemporary menu curated by Chef Franck Pelux. Those looking for a glimpse into the region’s past can rediscover Vevey’s history through wholesome flavours at Les Ateliers in Vevey. The restaurant is situated in a former stainless-steel workshop and pays homage
to the area’s industrial heritage through delicious food made using the freshest ingredients. Located in the southwestern part of Switzerland in its French-speaking region between Lake Geneva and Lake Neuchâtel, the region of Vaud is a dream vacation destination. The region features beautiful towns such as Lausanne, the Olympic Capital and Montreux Riviera, all steeped in centuries of history and culture. It has influenced and inspired many artists over the years – from Lord Byron, Audrey Hepburn, Charlie Chaplin to David Bowie and Freddie Mercury.
FINE DINING
Prime: Exquisite steakhouse experience at The Meydan Hotel
8
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
Start your evening with appetizers such as Wagyu Beef Carpaccio, Creekston Beef Tartar and Seared Hand Dived Sea Scallops.
P
rime, The Meydan Hotel’s fine dining restaurant has reopened its doors.
Overlooking the famous Meydan Racecourse and perfect for business gatherings, intimate dinners or private occasions, Prime steakhouse introduces a menu of elegance, with classy interiors, exquisite flavours, a signature Flambé experience and more. Indulge in an extensive à la carte menu carefully curated for connoisseurs of prime cuts, or savour a wide selection of seafood, poultry and vegetarian dishes. Start your evening with appetizers such as Wagyu Beef Carpaccio, Creekston Beef Tartar and Seared Hand Dived Sea Scallops. Continue your flavour journey with a premium selection of the finest
cuts, sourced by the talented chefs at Prime. Satiate your cravings further with culinary masterpieces like Truffle Porcini Risotto, Char-grilled Gulf King Prawns, Bultarra Saltbush Rack of Lamb, Veal Fillet Mignon, Steak Rossini, Tenderloin and a variety of rich sauces. An exquisite beverage menu, featuring premium house beverages and an extensive wine list, perfectly complements your evening. An impressive assortment of desserts such as Classic Crème Brûlée, New York Cheesecake, Crepes Suzette, Sticky Toffee Pudding bring a sweet ending to your meal.
9
BRUNCH
Got your Sunday brunch plans yet?
T
he all-day dining outlet, The M One Restaurant, located at Millennium Place Barsha Heights welcomes guests for a fun Sunday brunch that offers guests delicious flavors from across the globe. Promising a diverse range of dishes for just AED 119, the brunch indulges your cultural appetite with dishes including Pasta Marinara, Butter Chicken, a Roast Lamb carving station as well as live cooking stations that feature fresh
Seafood, Meats, Pizzas and Crepes. Additionally, the little ones can have their own set of yummy treats at their special colorful corner with mini burgers, mac and cheese, chocolate fountain, fresh popcorn & live cotton candy. While the Sunday brunch is on from 12:30pm to 4pm, the tiny tots are in for an extended treat at the Kid’s Club, where the real child-friendly fun happens.
Open Sesame rolls out electrifying Marashi spread
O
pen Sesame, the artsy social eatery at Hotel Indigo Dubai Downtown, has moved their brunch to Saturday, named after Marasi Drive, the buzzing location in the busy Downtown district.
10
Held every Saturday from 2pm-5pm, the Marasi Brunch offers an impressive lineup of starters, mezzes, an extraordinary seafood parade, perfectly balanced mains, and a magical Candy Souq, with prices starting from AED 199 for the Falcon Pack, inclusive of soft beverages, AED335 V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
Located on the first floor of Millennium Place Barsha Heights Hotel, the M One Restaurant is an ideal spot for families to enjoy a variety of innocent beverages from smoothies & fresh juices to 0% hops, virgin mojitos and beyond. Choose between dining alfresco on the rooftop terrace or inside the restaurant while swaying to the tunes of Latino ‘Timeless Duo’, who will keep the crowd, entertained.
for the Flamingo Pack inclusive of house beverages, and AED 395 for the Camel pack which is inclusive of house beverages plus bubbly. Foodies can kick-off their culinary adventure with the new brunch menu that offers a variety of delectable dishes including a Halal Mediterranean charcuterie board served with an arrangement of cold cuts - Salami, Bresaola, Lomo along with a variety of cheese, breadsticks, delicious condiments and the famous homemade sourdough selection with feta & pistachio dip and fresh salads. For the mains, patrons can have a treat from the Chef’s special that includes pulled beef sliders with chipotle aioli and coleslaw, Chicken Pintxo, Lamb Souvlaki with tzatziki and pita bread, Cod Croquettes, Fried Calamari, Prawns and more. No brunch is ever complete without dessert and to offer the sweetest of endings, Open Sesame is offering a Candy Souq with an array of sweet and scrumptious delights including Chocolate
BRUNCH
Bombe which is a chocolate raspberry mousse filled in chocolate shell with pearls, Matcha Tiramisu, Blueberry Pannacotta, a Marasi candy tree with assorted lollipop, sweets and candy, mini cakes, a chocolate fountain with a wide variety of toppings, crepe station, donut wall, and much much more to satisfy all your cravings.
Get ready for the seafood bar, oysters and caviar
K
hayal at Marriott Al Forsan Abu Dhabi has announced the launch of ‘The Brunch’. Get ready for a fun, casual and laid-back international brunch with free-flowing beverages, pool access, an after-party at Appaloosa and plenty of activities to keep the kids busy. Running every Saturday, The Brunch offers a unique family-friendly concept for guests to experience. Every corner of the venue is packed with surprises and discoveries with an array of dishes across a variety of cuisines and live stations such as a seafood bar, oysters and caviar, pub grabs from Appaloosa, special roasts from The Grill, ready to go tiffins, kababs, live Chaat Stations, a live ramen station and ‘grab & go’ Bento-style meals. For more information and to make reservations, please call 02 201 4131 or email: diningalforsan@marriott.com
11
THE MASTERS
Talea collaborates with Italian Michelin green starred Chef Riccardo Gaspari for six-hand dinner
T
alea by Antonio Guida, Emirates Palace’s newest Italian dining destination, hosted an exclusive six-hand dinner curated by Michelin green starred guest Chef Riccardo Gaspari, Chef Guida and the restaurant’s Head Chef Luigi Stinga on 21 and 22 May, celebrating the best of Italian cuisine and showcasing a sustainable culinary experience. The talented trio took diners on a sixcourse gourmet journey, creating an unforgettable dinner, served in a vibrant and interactive setting with live music. Paired with an array of rare Italian and French grapes, the special menu offers guests an intimate dining session that draws on the maestros’ distinctive culinary styles to create “Cucina di
12
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
Famiglia” – family-style cooking.
soul.”
Guest Chef Riccardo Gaspari of Michelinstarred Sanbrite in Cortina, Italy, brought his award-winning skills in regenerative cooking, whereby everything is born, transformed and regenerated in the kitchen to produce food that is in harmony with nature.
The sumptuous adventure of the six-hand dinner at Talea started with a delicately flavoured Sedano Rapa – celery root soup – with potatoes. Guests then savoured an inspiring oriental version of Astice Blue, a staple of Italy’s culinary sophistication, with the blue roasted lobster presented with “Loazzolo” zabaglione, leek and Matcha tea. The marine overtures gave way to Risotto with raspberry and herbs cream and a succulent serving of Filetto di Manzo or beef tenderloin, followed by fig-fed chicken breast with cannellini beans and seaweeds cream. The three master chefs signed off an evening of rare Italian gastronomic gems with an alluring Tiramisu.
Chef Riccardo Gaspari said: “I am deeply honoured and delighted to offer alongside Chef Antonio Guida and Chef Luigi Stinga my heartfelt tribute to Italy. My effort was aimed at creating a cuisine that respects the integrity of the product and created the regeneration of each element. I hope our offerings at this six-hand dinner at Talea not only pleased the palette of our valued guests but also nourished their
ON THE COVER
Chef Tako: Dubai’s sushi master
14
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
‘Giving people the excitement and anticipation of the food that I create in the kitchen gives me a great sense of pleasure.’ By Jojo Dass
S
ushi is as Japanese as can be – a delicacy known to be Japan’s gift to the world of gastronomic indulgence.
And as this gem of the spread finds its way on buffet tables everywhere, chefs and foodies caught on, digging in while perfecting the art of sushi-making. One such food enthusiast is Teerapan Rinthaisong, who hails from Thailand and is better known in Dubai’s sushi scene as Chef Tako. “As a 14-year-old boy,” said Chef Tako, when asked by Food Trip Magazine about his interest in sushi, “I joined my friend, who invited me to work at a Japanese
restaurant back home in Thailand.” “I got the opportunity to work closely with a Japanese chef. Sushi making was my turning point as I began learning the art. When you work with a Japanese chef, it’s hard and full of challenges, where your skills were put to the test,” Chef Tako added. Mastering the art of making sushi, Chef Tako swears, “requires a lot of discipline, dedication, quality, and perfection to maintain the authenticity of the Japanese food creation.” “Giving people the excitement and anticipation of the food that I create in the kitchen gives me a great sense of pleasure.
My first job defined and guided me towards my interest in Japanese cuisine and led my life to this stage of my career today,” he said. Chef Tako has been with Sumo Sushi & Bento, a popular Japanese restaurant in the city, for the past 21 years as Executive Sushi Chef. “In Sumo, It’s simple. Our food is not complicated. Our flavors are unique. Once it gets into one’s palate, the tastes we offer are lasting (and) unforgettable. It keeps our customers coming back for more,” Chef Tako said. Some of Sumo Sushi & Bento’s top sellers – the sushi sandwich and samurai roll,
15
ON THE COVER
among them – were Chef Tako’s original creations. One wonders how it has been, introducing a Japanese delicacy – coming from the other side of the world – in an Arab country, where the staples include fireoven-grilled meat, flat bread and a mixed rice dish known popularly as biryani. “In the last two decades, sushi and Japanese dining has evolved a lot,” said Chef Tako. “Back then, only a few people knew how to eat Japanese food; the local people’s perception was if its Japanese food – it’s raw and expensive. This is the reason why there are cooked rolls that still retain the Japanese style and taste in our food menu. “With regards to the competition, every restaurant has its own unique style. We were one of the Japanese originators in the region (having been around) for more than 22 years, (over time becoming) renowned and credible for our fun (and) unique dishes that offer a quality Japanese dining experience to our customers across 14 outlets in the UAE.” Chef Tako said he aspires to see Sumo Sushi & Bento further grow, before finally going home to Thailand and teach the art of Japanese cuisine to the locals. “Over the years, I have engaged with different nationalities in the UAE. It has been very insightful throughout my career as I learned to be more creative in preparing Japanese food according to how different cultures would enjoy them. This is the knowledge I want to bring back home to my people,” he said. Chef Tako said he also wants to spread awareness about the enriching experience he has gained throughout his career.
16
FESTIVALS
Celebrating Dubai Food Festival at Dubai Festival City Mall
Ripe By The Bay hosted immersive foodie experiences as part of ‘Beyond the Dish’ in partnership with Dubai Food Festival on weekends from 4pm-10pm. In a journey of discovery, visitors and food connoisseurs got some of the best workshops underlining sustainability best practices and showcasing local talent. From Friday, May 13 until Sunday, May 15, culinary aficionados got to watch as chefs make the most of “ugly vegetables” and showcase their talent with limited ingredients. Food Waste Warriors Talks will feature educational sessions for all ages on the power of food waste. At Ripe By The Bay, kiddies also celebrated the Dubai Food Festival in a “no bake energy balls” workshop, learning how to make snacks with leftover ingredients
D
ubai Festival City Mall launched a host of activities for the whole family on occasion of Dubai Food Festival (DFF), that took place from May 2 to May 15, 2022. From amazing competitions and entertainment to a Ripe By The Bay experience like no other, the iconic shopping destination marked the event with plenty of good times and great eats. Visitors who spent AED 150 and above at Dubai Festival City Mall were in for scratch and win up to AED 10,000 Festival City Mall gift card at Festival Square! But there is much more taking place at the al fresco haven.
18
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
such as dates and seeds. For the love of food art, both children and adults painted and created masterpieces with food, while getting an understanding of waste management through simple demonstrations. Hayssam Hajjar, General Manager of Dubai Festival City Mall said: “The ongoing Dubai Food Festival, a culinary celebration which appeals to foodies from all over the UAE and beyond, provides Dubai Festival City Mall with the perfect opportunity to showcase homegrown hidden gems at Ripe By The Bay and keep visitors informed and entertained with different activations. We look forward to bringing our visitors another unforgettable experience this DFF!”
EVENTS
Top chefs vie for coveted culinary title at The Hotel Show Dubai
S
20
ome of the UAE’s leading chefs will battled it out at this year’s Hotel Show Dubai Chef’s Table held in partnership with Dubai’s premier fresh food market, the Waterfront Market. A live culinary experience, in which nine teams will go head-to-head as they bid for the title of “Hotel Culinary Team of the Year.”
Nine teams from hotels across the country, regarded as one of the region’s most diverse culinary landscapes with some of the world’s top chefs, went head-to-head for an event which has become one of the highlights of the annual trade show. The Chef’s Table guests invited to the experience enjoyed a lavish and exquisite five-course meal.
The tense culinary experience pitted the chefs against each other as they prepared a five-course meal in a three-day gastronomic extravaganza.
The event was organized and managed by The Emirates Culinary Guild in partnership with the Waterfront Market, the Hotel Show’s official Chef’s Table
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
sponsor and the show’s fresh produce and ingredients provider for the second consecutive year. Participating teams included Grand Millennium Business Bay, led by Mohamad Chabchoul, Ceasars Palace Dubai, led by Arivukkarasan Ravikkumar and Hilton Garden Inn RAS Al Khaimah, led by Sunera Perera. The show took place between 24-26 May at the Dubai World Trade Centre (DWTC).
21
NEWS
Off The Hook opens at Dubai Festival City
O
ff The Hook Seafood Restaurant, the leading family-oriented dining venue inspired by American and French culinary tastes, is continuing its aggressive expansion drive in the country with the opening of its fourth location in Dubai. The grand inauguration of Off The Hook at Dubai Festival City (DFC), one of the emirate’s premier shopping destinations, was held on Sunday, 05 June. It is part of the company’s plans of growing its footprint throughout the rest of the emirates and a broader strategy of branching out in other Gulf Cooperation Council (GCC) countries.
22
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
“The restaurant and dining industry has always been a great opportunity for investment. But, more importantly, it affords establishments like Off The Hook the chance to bring people together as a community,” said Rolly Brucales, managing partner of Off The Hook. “We remain steadfast in our goal to expand not just in the UAE but to the rest of the GCC as well. Our vision is to be a worldclass seafood restaurant of choice and a trusted brand in the GCC by 2024.” Off The Hook, which was founded as a small business venture in 2016 by eight friends, now has a total of 11 branches in
the UAE – five in Abu Dhabi, four in Dubai and one each in Al Ain and Sharjah. Off The Hook’s DFC outlet follows the opening of its first branch in Sharjah last October, which marked the company’s foray into the Northern Emirates. The Sharjah branch added another milestone to Off The Hook’s long list of achievements as it is the first franchise of the brand under the trade name Chef Signature. More branches will be opening soon further north in Ras Al Khaimah’s Manar Mall and Fujairah.
The restaurant, which was founded as a small business venture in 2016 by eight friends, now has a total of 11 branches in the UAE – five in Abu Dhabi, four in Dubai and one each in Al Ain and Sharjah.
23
WHERE TO DINE
Summer flavours are here!
L
ocated on the 15th floor of the luxurious Dukes the Palm, A Royal Hideaway Hotel, Khyber is taking guests on a magnificent culinary journey this season. As the award-winning restaurant unveils its Summer Flavours, an immense selection of mouth-watering dishes awaits patrons with a specially curated set menus to be enjoyed daily. With a remarkable combination of flavorful Indian spices and traditional delicacies from various Indian regions, Khyber is
introducing a specially curated summer set menu enhancing diners’ experience. Guests can savour the delectable flavours from the Keema Seekh Kebab, Chicken Amritsari, Makai Ki Tikki starters, to indulgent Khyber Butter Chicken, Mutton Roghan Josh, Palak Paneer, and more in their mains. The menu also offers an abundance of sweet endings with refreshing Matka Kulfi and Gulab Jamun to cap off the delightful evening. Decorated in warm tones, terracotta
Japanese ‘food wave’ is here to stay
T
he Japanese food wave will definitely be in Dubai for the long haul with the scheduled opening of Sumo Sushi & Bento, one of UAE’s Japanese restaurant chains, in Mirdif Hills Avenue Mall, Dubai at Shop 20 & 22 on 7 June, 6:30pm onwards. This will be its 14th franchised and also marks its 18th outlet in the Middle East and Southern Europe. Guests can enjoy exciting games and activities in the likes of Origami Crane Tutorial, Japanese Kendama and live food carving.
24
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
archways, and ornate tapestries, Khyber transports diners to the classic Mughal era with a modern, unparalleled 180-degree view of the Dubai Marina while enjoying a scrumptious dinner. The authentic spices and traditional techniques and delicacies from various Indian regions will enlighten the tastebuds, offering a palatable set menu representing the gastronomic routes of India.
Julianne Holt-Kailihiwa, CEO, Sumo International Inc. LLC said, “Sumo Sushi & Bento continues to expand its business and franchise in the region. This is an exciting and proud moment for the brand to open its 14th outlet in the UAE. Japanese cuisine is growing in its popularity around the Middle East, and we would like to think that Sumo’s formula of personal service, affordable cuisine and fresh ingredients have gone a long way towards making it the favored choice across all nationalities.” “The ‘Japanese food wave’ is here to stay and the developing residential area of Mirdif Hills was the prime location to expand the new branch outlet strategically and align with our vision to provide a happy and fun dining experience to its residents.” Japanese cuisine has become a favorite of many because it is very suitable to those with specific dietary preferences and restrictions. The clean flavors and generous use of vegetables provides ample of options for vegetarians and vegans while non-vegetarians can delight in high quality varieties of seafood, meat, and spices. In UAE, Japanese eateries continues to grow in popularity because there is no lack of people who enjoy unique flavorful ingredients and delicious healthy fine dining in the city.
WHERE TO DINE
A great lunch is good for the soul
G
athering with friends and family over a table full of great food and plenty of laughter does wonders. Given that Lucia’s fluently speaks the language of Italian conviviality, they are delighted to launch an all-new business lunch, filled with mouth-watering Italian dishes will ensure that lunch is the most memorable meal of the day. Begin your business lunch with either Insalata Caprese, an Italian classic consisting of mozzarella cheese, beef tomatoes, basil, and finished with a touch of pesto or Tartare di Salmone, that sees the freshest salmon combined with
shallots, capers, parsley, and a Capri lemon dressing. Alternatively opt for Black Angus Beef Bresaola served with marinated grilled vegetables or Fritto Misto Capritano, a delightful medley of saffron arancini, veal ham, smoked cheese croquette, calamari, and Capri lemon mayo. Main course is a magnificent affair with seafood, meat, and pasta all on offer ensuring every craving is sated. Homemade Ravioli with Spinach & Ricotta, with Butter Emulsion, and Fried Sage will prove a delightful pasta dish, while seafood lovers will thoroughly the Seared White
Cod, Cherry Tomatoes Sauce, Black Olives, and Caper Sauce. Those with an appetite for meat can choose from either Black Angus Beef Rib Eye served with Salad or Pan-Fried Chicken Escalope with Lemon Butter Sauce, and Roasted Potatoes. End lunch on the sweetest lunch of all with Vanilla Pannacotta, Peaches, Almond Biscuit Crumble or a Medley of Vanilla, Pistachio, Chocolate, and Lemon Gelato. Lucia’s is located in Address Sky View offering unobstructed Burj Khalifa views.
25
BURGERS GALORE Known for never missing an opportunity to celebrate, it’s no surprise that European eatery Mondoux, located at the iconic Dubai Creek Harbour, has a special treat for burger lovers on International Burger Day. In time for the occasion, the restaurant has added not one, not two, not three, but four novel mouthwatering burgers to its extensive menu, available to visitors from Saturday, 28 May, 2022. On the list are the Avocado Beef Burger – handcrafted with a premium beef patty, turkey bacon, cheddar cheese, lettuce,
tomatoes and a sprinkle of sesame seeds. There is also the Wagyu Beef Cheeseburger for a “melt in your mouth” experience with a richly marbled wagyu beef, turkey bacon, Emmental cheese, caramelised onions, baby spinach, tomatoes, and homemade pickled cucumbers in a fresh potato bun. Avocado Vegetable Burger, a vegetarian option, and Beyond Burger that comes with a homemade potato bun, creamy Stracciatella cheese, fresh guacamole, tomato slices, baby gem lettuce and roasted baby potatoes.
Wagyu Beef Cheeseburger, anyone? The ‘Impossible Burger’ has arrived! Johnny Rockets, Fatburger, and Elevation Burger have just launched every sustainable consumer’s dream: the “Impossible Burger.” Plant-based eaters are in for a treat as world-famous brands, Johnny Rockets, Fatburger, and Elevation Burger have joined the meatless bandwagon by collaborating with Impossible Foods. To accommodate the growing demand for being more environmentally conscious in Dubai, the three brands have added delicious Impossible Burgers to their menus. The renowned California-based company makes succulent and nutritious meat products entirely from plants including the Impossible Burger, which is making a debut at everyone’s favorite FAT Brands. The Impossible Burger is everything you
26
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
can ask for and more. The thick, juicy, plant-based burger patty brings everything that you would expect when ordering from your favorite burger joint and will satiate all your cravings. All three brands are bringing the plantbased patty to their signature and most popular burgers, allowing all plant-based eaters to relish in the deliciousness that
they have been missing out on. The overwhelmingly appetizing plantbased burgers will fully satisfy your cravings and will have you coming back over and over again. The Impossible Burgers are now available at Johnny Rockets, Fatburger, and Elevation Burger and are available for order through Deliveroo, Zomato, and Talabat.
The Owen Burger makes a comeback Pickl, Dubai’s favorite, award-winning burger restaurant, has announced the addition of two new menu items. As a blast from the past, Pickl OG’s will recall, the alltime favorite ‘Owen Wilson is Pure Fuego’, now called the ‘Sloppy Owen Burger’ has resurfaced on the menu, alongside the first-ever ‘Sloppy Ellen’. Both the Sloppy Owen Burger and the Sloppy Ellen options entail a generous helping of chili con carne, Monterey Jack cheese, and chive sour cream, leaving your taste buds screaming the classic Owen Wilson “WOOW”. Following the fame the Sloppy Owen Burger saw when it was first released back in 2021, Pickl chefs were confident that the “golden-oldie” was set to make a second appearance and immediately took to the kitchen to level up and rework the magic recipe. As innovators and burger gurus, it’s almost natural for Pickl to acknowledge the itch to expand its offering to cater to the “Pickl-palette”.
Burger-eating competition is on! How fast can you gobble this? Catch 22 – Dubai’s favourite social contemporary eatery, is challenging all burger lovers to participate and compete in their Burger Challenge Contest titled, “Cheeto Fall Combat 2022.” Catch 22 is hosting the fun contest exclusively at their JBR branch which will run for three days starting from 6 June, with the winners being announced on 9 June. Timings for the challenge are from 3pm-6pm with a maximum of 10 participants per day. The winner will be chosen by a simple evaluation of who can devour the scrumptious and cheesy Cheeto Fall burger as quickly as possible with prizes for 1st and 2nd runners-up. Bring your burger-eating skills and a big appetite to Catch22!!
27
DO IT YOURSELF
Creating the perfect charcuterie board
C
slab of cream cheese while fresh Rosemary and thyme will be perfect for their scent that adds a certain zest.
Cheese selection may include brie, smoked gouda, blue cheese, Pecorino Romano and a
There’s pride and quality in presentation and so best it is to keep the meats in groups – bring out the artist in you and make your arrangements just like a florist
harcuterie, pronounced “shahrkyu-tuh-ree,” is a French word that translates to “pork-butcher shop,” and actually refers to the art of preparing and putting together cured meats and other meat products. Over time, it has evolved to include pairings like cheeses, toast, herbs, fruits and sauces.
28
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
Meat varieties will be some good pepperoni, varieties of salami, sausage and prosciutto.
would put flowers together in a vase. Don’t leave out the fruits though, like grapes and raspberries because a charcuterie board is a cornucopia of all things good, and a mix of flavours. Remember, it’s all about colours and flavours. (Photo courtesy of Jones the Grocer)
TEA BREAK
An afternoon tea fit for the Queen
I
n honor of the Queen’s Platinum Jubilee, the voco Bonnington Dubai, found in the heart of the bustling and cosmopolitan JLT, announced a delightfully British Afternoon Tea, taking place from 2pm-5pm on Saturday, 4 June in The Authors’ Lounge. The Jubilee Afternoon Tea menu is fit for any royal and features everything from a selection of perfectly cut sandwiches, with quintessentially British ingredients, to freshly baked scones accompanied with irresistible seasonal preserves and traditional Cornish Clotted Cream. For those with a sweet tooth, celebrate the queen with a rich fruit cake and traditional British-favourite, the Battenberg Cake, among other British culinary delights. Bubbles and other beverages are also available to upgrade the celebration.
30
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
Raise a cuppa for International Tea Day
T
here are few things more relaxing in life than taking a much-needed break with a freshly brewed pot of tea. Celebrate International Tea Day on 21 May with Marks & Spencer, offering a range of premium blends and a lovely afternoon tea experience. Browse through a variety of tea selections at M&S Food Hall or sit back with a cup of choice at the M&S Café for a truly calm and blissful day. For those who prefer
their tea vibrant and aromatic, M&S Earl Grey Teabags are beautifully fragrant with zesty bergamot. Enjoy a more traditional cuppa with M&S Luxury Gold Teabags that are perfect for a mid-morning or midafternoon break. Relish the sweet scent and taste of M&S Raspberry & Strawberry Tea – a rich and fruity drink infused with sweet strawberry notes and tangy raspberry aromas. To help relax the body and mind, M&S Calming
Lavender Tea combines the soothing effects of camomile and lavender with flavors of limeflower and liquorice root. Tea-lovers also need look no further than M&S for their perfect teatime accompaniments, from M&S Extremely Chocolatey Milk, White & Dark Chocolate Biscuits to deliciously buttery Devon Scones with fruity British Strawberry Soft Set Jam.
31
NEWS
The world’s first meat-free app aggregator, Yalla Veggie launches in Dubai
Y
alla Veggie, the world’s first meat-free app aggregator has launched in Dubai.
Yalla Veggie aims to reduce meat consumption habits to create a positive impact on carbon emissions on our planet. Yalla Veggie wants to make plant-based options in Dubai easily accessible while providing the best UX experience and creating an active community of meat-free consumers. Yalla Veggie is a plant-based start-up, created from a sustainability perspective, and is staffed by vegans and vegetarians. Yalla Veggie offers a selection of sustainable and green restaurants, supermarkets, organic stores, bakeries, florists, and ethical startups, all under one stop App. Yalla Veggie is launching the app with more than 50 businesses and 50k+ products/SKU, and brands like Papa John’s, Just vegan, Organic Foods and Cafe, union coop, and Lifco to name a few already live on the app. Apart from having the city’s best selection of meat-free products, Yalla veggie is Dubai’s single platform that hopes to bring the now scattered community of plantbased mindsets together and engage. With the help of a plant-based community, Yalla Veggie aims to grow to include members from around the world who are passionate about the meat-free lifestyle as a healthy, compassionate, and environmentally sustainable way of living. Yalla Veggie stands for equality, universal peace, love, and unity for all beings–both humans and animals. The Yalla Veggie app is now available to download from App Store and Google Play store.
32
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
CELEBRATIONS
It’s World Cheese Day!
34
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
The most popular cheese of all time is the mozzarella, also popular for being standard pizza topping, and was first created near Naples from the rich milk of water buffalos.
I
t’s World Cheese Day on Friday, June 4.
Cheese-making is as ancient as prerecorded history with some experts speculating that the magic of cheese started around 8000BCE following the domestication of livestock. In fact, archaeologists have found evidence of cheese around the world including strainers coated in milk-fat molecules in Kuyavia, Poland dated around 5500BCE, murals in Egypt dated at 2000BCE, and an artefact of preserved cheese in Xinjiang, China believed to be more than 3,000 years old!
The most popular cheese of all time is the mozzarella, also popular for being standard pizza topping, and was first created near Naples from the rich milk of water buffalos. Today, cheese dishes can be found
everywhere in the world -- melted, deep fried, chilled in ice cream, in pastas like spaghetti, fettuccine carbonara and lasagna. (Photos courtesy of leading British retailer, Marks & Spencer)
35
TODAY’S LESSON
Full course meal explained
A
full course dinner is one that features multiple courses, usually starting with precursors to a main dish, such as an amuse-bouche, followed by the main course and finished off with sweets, coffee or tea. The basic full course meal has three or four courses.
36
Recently, award-winning Chef Alessandro Miceli rolled out an eight-course Italian feast, the idea of which, he said, was “to showcase the best of Bella Restaurant & Lounge in smaller portions, so guests can experience the best our brigade has to offer.” V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
The feast started with the homemade bread and grissini “Pane e Burro”, followed by a collection of Stuzzichini, from the beetroot-marinated salmon to the fried calamari and prawns, the signature “Insalata Bella”, comforting bruschetta and “Cripyzza Burrata”. Guests then chose from Bella’s handmade pastas of “Ravioli di Scarmorza” or “Strozzapreti” with swordfish and a main of sea bream or slow-braised oyster blade with a vegetarian option of king oyster mushroom with topinambur, kale and radish. For the finish and those with a sweet
tooth, the creamy chocolate “Sorpresa di Cioccolato” with hazelnut ice cream will seal off the dinner. Preparing for a full course meal can be daunting, especially if it’s for a big crowd attending a special occasion like a wedding reception. But one need only to follow a central theme to make it easy. Bella Restaurant & Lounge is located on the rooftop of the Grand Millennium Hotel Business Bay.
KITCHEN 101
The ultimate guide to picking the perfect kitchen knife
P
reparing food is easier, faster, and safer when you have the right tools. But with so many different types of knives on the market, finding the one that suits your needs can be tricky. Without the right knowledge, it’s all too easy to buy a selection of specialist knives you hardly ever use — meaning you end up with a selection of unused knives languishing at the back of your utensil drawer.
Here are some of the kitchen must-haves:
•
Chef’s Knife: By far the most versatile and popular of kitchen knives, used for chopping, dicing, slicing and mincing. The perfect all-rounder.
•
Utility Knife: A versatile knife for everyday tasks, though not quite as versatile as the chef’s knife given its shorter length. Can be used for slicing meats or chopping smaller vegetables.
•
Peeling/Paring Knife: The smallbut-mighty paring knife can be used for precision tasks such as peeling, trimming and coring vegetables and fruits.
Leading specialty retailer of kitchenware, Simply Kitchen, provides an array of essential kitchen tools that perfectly compliment the modern day kitchen.
38
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
DID YOU KNOW?
The origins of pizza
P
izza, that glorious piece of heaven on earth. The nice thing about t is that pizza has a lot of variations suiting everyone’s wish – from those with lots of meat and all, to those with anchovies and, yes, even pineapple. The first known pizza is believed to have taken its roots back to the ancient Middle East where the Babylonians, Israelites and Egyptians ate flat bread baked in mud ovens. Over time, the Italians did their share where street vendors in Naples were selling flat breads with toppings ages ago. A story has been passed from generations over about Italian King Umberto I and Queen Margherita visiting Naples in 1889 where baker Raffaele Esposito was asked to make them a pizza. He topped the pizza with fresh tomatoes, mozzarella cheese, and basil in has become known as the Pizza Margherita today. Italian immigrants brought pizza with them to Spain, France, England, and the United States and the rest is history. (Photo courtesy of Valerio Capello )
People around the world indulge in blood for food 40
V O L U M E 1 | I S S U E - 1 | M AY 2 0 2 2
M
any cultures around the world consume livestock blood for food, often mixed with meat and offals – from the Philippines’ “Dinuguan” or pork blood stew, to Brazil’s “Arroz de Cabidela,” prepared with chicken and mixed with the chicken’s blood toward the end before serving. China has “blood tofu” while India serves irattam poriyal, stir-fried lamb blood mixed with lamb intestines and spices.
Indonesians serve Saksang, which uses pig’s blood. In Finland, pig’s blood is used, with milk, flour and molasses, to make blood pancakes. Italians have sanguinaccio dolce, a kind of pudding prepared with pig blood, chocolate, sugar, pine nuts, raisins and mil. The Germans have blood soup prepared with pig’s blood used to be traditionally mixed with vinegar, scraps, spices and sugar. (Photo courtesy of Lutong Bahay https://www.lutongbahayrecipe.com)
Tacos – where did they come from? Tacos date all the way back to the Aztec civilization where, according to historians, Moctezuma I, the second Aztec emperor, used the tortilla as a “spoon” to hold his food prepared in hot stones. Fast forward to today and voila! Say hello to tacos! Tacos are chiefly a Mexican dish prepared with a fried and folded or rolled tortilla filled with chopped meat, shredded lettuce, cheese, tomatoes – the works! It’d be interesting to note that the word “taco” is not English and has very interesting beginnings. It comes from the Nahuatl word “tlahco,” meaning “half or in the middle,” which refers to the way it is created. Nahuatl is the language of the Aztec/ Mexica. It has been spoken in central Mexico since at least the seventh century CE. You can do it yourself at home or enjoy it in various specialty restaurants. (Photo courtesy of La Carnita which has launched “Taco Tuesdays”)
41
