VOLUME 1 | ISSUE - 2
JUNE 2022
Welcome to the world of gastronomic indulgence
Jamie’s Italian is now in Dubai Mall
Business lunch choices
Burj Al Arab’s Al Muntana Restaurant awarded one Michelin star
Mangoes: It’s the time of the season
REVIEW: SHOKUDO RESTAURANT ‘WE ATE TO OUR HEARTS’ CONTENT’
Head Chef
NEERAJ RANA ‘People are constantly on the lookout for new concepts and cuisines.’
dinner show: Enter into the secret world of Papillon
Lobster Thermidor’s interesting origins
STAFF BOX Publisher
Gabriel John Rimando Publications Manager
Ryan Namia Editor
Jojo Dass Contributing Writers
Amanda Hensley Zainab Shahid Sayed Hussain Sales and Marketing Manager
Orli Gayeta
Sales and Marketing
Elaine Marbella Joel Lara Genove Darshani Nimanthi Rajapaksha John Paul Cosico Social Media Coordinator
Publisher’s note On our second edition, Food Trip Magazine celebrates mangoes – those fragrant, sweet fruit of the gods that comes down from the heavens during this time of the year. We have also dedicated generous pages for Business Lunch choices as well as Summer Treats. Supper Clubs are becoming the rage these days and so we invite you to enter into the secret world of Papillon at The Westin Dubai Mina Seyahi. Check out Runa’s Ladies Night – a dinner soirée with a twist happening in Katsuya at Hyde Hotel Dubai in Business Bay. This, and a lot more as we take you to a journey into a world where gastronomic indulgence is the norm.
TABLE OF CONTENTS
Gilbert Gomez
Senior Graphic Designer
Allan Caragao
Multimedia Manager
Jonathan Dumas Distribution Manager
Raymart Patulot Distribution
Qassim Quereshi
Review: Shokudo Restaurant ‘We ate to our hearts’ content’ Page 9
ON THE COVER People these days want to try something new. New cuisines. New dining experience. New menus. And to keep up with these trends, collaborations have become the order of the day, said Head Chef Neeraj Rana in a recent talk with Food Trip Magazine. This and a lot more as we take you to a journey into a world where gastronomic indulgence is the norm. (More on page 22)
Grilled octopus for business lunch, why not? Page 11
Lobster Thermidor: This fine dining specialty has interesting roots - Page 31
W elco me to th e wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G AZ IN E • JUN E 2022
OPENINGS
Neo Classicalinspired dining & lounge concept opens doors at DIFC
D
ubai’s latest modern, luxurious, and chic open-space lounge, Ekai, officially opened doors to the public on June 17, offering the perfect amalgamation of dining and nightlife, the opulently furnished space operates as a premium lounge with a full menu reflecting Southern French and the Mediterranean influenced cuisines, located at the heart of DIFC in Dubai. The latest concept aims to offer Dubai’s nightlife a refreshing ‘dine and unwind’ experience, which is spearheaded by multi-sensory night stage performances showcasing modern inspired entertainment and Dj performances buzzing into late night. The décor of Ekai features night skyinspired walls with hints of extravagant gold-platted linings, dimly-lit lamps placed on opulent marble tables, vibrant pop art on the walls and a cozy unwinding environment that is mellowed down by relaxing deep-house music playing. One of Ekai’s unique selling points is its perfect mixture of dining and entertainment options paired with their gastronomical cocktails & premium bottle service, all of which are guaranteed to keep the guests at the edge of their seats all night long. Commenting on the launch of Ekai, Ike Sran, Director of EKAI Hospitality said: “The inspiration behind our newly launched dining and entertainment lounge was realized to give guests an all-rounded nightlife experience serving quality food, great ambiance, and upscale décor and customer centric service, trading into the
4
VOLUME 1 | ISSUE - 2 | JUNE 2022
late night.” Ekai’s concept came to life as a homegrown brand, taking inspiration from the buzzing cities of southern France, New York, and London, offering a novel dining concept reinforced by internationally inspired dishes, punchy entertainment, and late-night drinks. The restaurant & lounge’s menu infuses modern Mediterranean and Italian cuisines alongside Japanese ingredients for umami Ekai believes in using locally sustainable produce and Premium Wagyu meats from
Tasmania, Whole Seabass from Greece and cooked in Josper charcoal oven, which brings out that amazing, char-grilled flavor served with different variety of butter, sauces and even choices of premium salts. Some of Ekai’s special courses include fresh Scottish Salmon with Peruvian corn and mango salsa, and in-house freshly prepared pasta offering a variety of meat choices such as the Canadian Lobster Linguini, Beaf Cheek Pappardelle, Black Truffle Paccheri Pasta and Tomahawk steak.
OPENINGS
Jamie’s Italian is now in Dubai Mall
J
amie’s Italian has held a grand opening in Dubai Mall, with none other than celebrity chef, Jamie Oliver himself, gracing the momentous occasion. Oliver, a Member of the Order of the British Empire (MBE) for services to the hospitality industry, started the day with a quick visit to the flagship store and a tour of the largest mall in the world. In partnership with the prestigious Apparel Group, Jamie officially started the event by cutting the ceremonial ribbon alongside Italian Consul General Giuseppe Finocchiaro, and Apparel Group Chairwoman and Founder, Sima Ganwani Ved.
During the festivities, guests enjoyed flavoursome Italian bites while having the opportunity to meet the prolific chef, who gladly posed for photos. The crowd even had the chance to see Jamie’s phenomenal skills as he donned his pristine chef’s whites, serving up delicious croquettes and risotto. Live music filled the walls of the newest lifestyle locale, and everyone was beaming with excitement throughout the festivities. On Thursday, 9 June, before heading back home to the UK, Jamie met up with the winners of the Pasta Lovers Community meet-and-greet competition for an intimate gathering at the Dubai Mall branch.
5
NEWS
W elco me to th e wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G AZ IN E • JUN E 2022
Burj Al Arab’s Al Muntaha Restaurant awarded one Michelin star
6
J
umeirah Group’s exceptional culinary talent and gastronomic experiences have been lauded in the inaugural Michelin Guide Dubai 2022, with its signature restaurant, Al Muntaha, featured for its outstanding expertise and artistry. Al Muntaha, located on the 27th floor of the world’s most iconic hotel, Burj Al Arab Jumeirah, meaning ‘the ultimate’ in Arabic, was awarded one Michelin star. Serving up the finest Italian cuisine by acclaimed Chef Saverio Sbaragli, the stunning restaurant was recognised for its harmony of flavours and spectacular setting overlooking the city and crystalline Arabian Gulf. Jumeirah Group’s strategic vision puts exceptional dining as a core pillar of the brand and its strongest differentiator. Commenting on the accolade, José Silva, CEO, Jumeirah Group said, “There are various respected culinary guides and
VOLUME 1 | ISSUE - 2 | JUNE 2022
lists in circulation, both locally and internationally, and each play a crucial role in promoting culinary art. It’s also widely acknowledged in luxury hospitality, that the pinnacle of culinary success is almost universally understood as delivering a restaurant that attains a MICHELIN star rating. The arrival of the first edition of the MICHELIN Guide Dubai is a strong indication of just how vibrant Dubai’s culinary scene is, and for Jumeirah Hotels & Resorts, this is an exceptionally proud moment.” One of the world’s most established and widely respected food guides, MICHELIN ratings are awarded by an anonymous team of inspectors and based on a set of criteria including the quality of the ingredients, mastery of cooking, the harmony of flavours, expression of the chef’s personality in the cuisine, and consistency, both over time and across the entire menu.
REVIEW
Homegrown Off the Hook Seafood Restaurant rolls out fresh selection at new DFC outlet By Jojo Dass
T
he catch about running a food and beverage (F&B) outlet is that you have to constantly come up with new offerings so as not to bore – and lose – your customer base, and increase footfall instead.
Food Trip Magazine sat with Rolly Brucales, OTH managing director, one lazy afternoon, who gladly engaged us in a lively conversation over the seafood restaurant chain’s latest items on the menu.
Our conversation was punctuated by samplings of the finger-licking Lobster Thermidor prepared OTH-style: creamy, cheesy, savory with a little sweetness, and with chunks of capsicum and onions then sprinkled with cheese and baked.
Precisely what the lovely people at Dubai’s homegrown Off the Hook (OTH) Seafood
Among these was the mouth-watering “Hammered Fish,” sea bass coated with a mixture of salt and egg, flavoured with herbs and spices then baked to perfection, served piping hot after the coating has been hammered away on the table– and so the name.
As well, no visit to OTH is best consummated without the all-time
“We make sure that we always offer unique and delicious food that our customers can enjoy for the first time,” Brucales said.
Restaurant have in mind. Let me segue a bit on the dining experience at the latest OTH – the 11th – to open in the UAE, and this time, on 5 June, in Dubai Festival City. Located by the food court on the second level, the restaurant is flanked by big brand dining destinations; not to mention the ground floor, which is lined up with international F&B giants.
8
VOLUME 1 | ISSUE - 2 | JUNE 2022
He said opening an OTH branch in DFC very much positioned the homegrown seafood restaurant as an international dining destination; Dubai, after all, is an international city of expats and tourists. “We want to compete with the international brands as we elevate the standards of our service, our store design and food offering,” Brucales said. Other interesting items on the menu are the “Puff a Fish” and “Firecracker Shrimps,” but we’d rather not reveal details lest we spoil the fun of discovering these exciting OTH creations.
favorite, signature Black Calamari – squid fully coated with black breading, deep fried to be served crispy outside, soft, juicy and tender inside without losing the sea flavour. The OTH in Dubai Festival City occupies a 256-sq, metre space with enough room for up to 120 people. It also has a business meeting area fit for at least 10 people.
REVIEW
I
t has been a long day at work. The sun going down and we just realized we have not had lunch. We were driving by the Deira City Centre area and thought of stopping by Shokudo Restaurant to try what the staff has on the spread. We were not disappointed. Located at Centurion Star Tower, Shokudo, Japanese for casual restaurant, lives up to its name. The all-you-can-eat dining destination in the Deira part of the city serves the best Japanese and Korean cuisine offering the best of both worlds without costing too much. The ambiance is sleek and cozy – as what to expect in a casual dining place. We were given a table of their choice by the
accommodating staff who were all smiles as they greeted us. The restaurant has an upper level and al fresco dining but we chose to eat inside, considering the summer weather. The food was well prepared; the whole place immaculately clean. We enjoyed bestseller items like ramen, tteokbokki, sushi and takoyaki – we were hungry, remember? Shokudo also has buffet items that are to-die for, like tempura, beef stew and the ever-popular Yakimeshi rice. Paired with a signature Hibiscus drink, our meal hit the spot. We ate to our heart’s content. Indeed, dining at Shokudo is more than just digging in to satiate cravings – it’s an experience, and one that we will always come back to.
W e lc ome to t he wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G A ZIN E • JU NE 202 2
Shokudo Restaurant: ‘We ate to our hearts’ content’
9
BUSINESS LUNCH
W elco me to th e wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G AZ IN E • JUN E 2022
Filetto di Pollo ai Funghi for lunch?
10
F
iletto di Pollo ai Funghi – Chicken breast with mushrooms – is a very flavourful Italian main course prepared with onions, the sliced chicken and mushrooms floured then deglazed with wine as it is put into the pan with the onions turning brown. You can either do this or spare yourself the trouble as Dubai has lots of dining destinations having this delicious hearty meal on the menu. Among these restaurants is The Artisan, located in the heart of Dubai International Financial Centre (DIFC) in the opulent Waldorf Astoria, which has an impressive business lunch offering of a three-course menu that will be sure to satisfy the contemporary cosmopolitan palette. Starting with the delicious Zuppa di Lenticchie di Castelluccio or the classic
VOLUME 1 | ISSUE - 2 | JUNE 2022
Bruschetta al Pomodoro, to then delight in a splendid main couse selection of Spaghettini al Pomodoro e Burrata, or the corn fed chicken breast, Filetto di Pollo ai Funghi, guests are sure to be exposed to skillfully curated dishes that tell a story with every mouthful. To finish, refresh the palate with The Artisan’s sweet homemade cheesecake Torta al Formaggio Fresco with blueberries and ginger compote.
BUSINESS LUNCH
Grilled octopus for business lunch, why not?
B
asko, the retro-style Mediterranean restaurant that curates masterful dishes, from beautifully thought-out influences from Spain, France, The Basque, and Lebanon, is offering a business lunch throughout the working week from 12 pm to 4 pm. Guests get a chance to mix pleasure, as they enjoy delicious flavours while discussing business as usual. The recently opened 60’s-inspired restaurant has the city talking. What better way to experience the new Basko than to indulge in the restaurant’s three-course business lunch along the outdoor terrace under the stunning views of the Burj Khalifa. This specially crafted menu offers a choice
of mouth-watering starters featuring the Crispy Tuna Tartines with crispy rice, Bluefin tuna and spicy sauce, and the unique Basko Salad with Mesclun mix, orange, grapefruit and pomegranate. Next in line is the main course that is sure to take guests on an unforgettable culinary journey. The show-stoppers include the Swinging Linguini with Girolles and Parmeggiano, the Grilled Sea Bass and the Short Ribs, braised with roasted freekeh and onions, finishing with the restaurant’s heavenly exquisite desserts such as St. Honore and the Lemon Tarte. Of course, there is also the exotic grilled octopus to enjoy! Basko opened its doors in January 2022 in low-key fashion, yet it has quickly built
a loyal and vibrant following within the Dubai dining movement becoming a key destination for discerning diners. The Mediterranean cuisine on offer at Basko is focused on the quality of ingredients at accessible pricing. The award-winning head chef Youssef Akiki has designed a modern classic menu that brings touches of France, Italy, and Spain to the table. The sonic seasoning comes through the elevated retro vibe with a music program that twists nostalgic hits with a modern warmth. All in all, the ambience is reminiscent of a sexy 1960’s Niçoise lounge that always has you wondering “who is that on the table next to me?”. With a Mediterranean Retro Modus Operandum, Basko brings nostalgia, vibrancy, design and culinary craft to Dubai.
11
BUSINESS LUNCH
Wild mushroom and truffle bao can perk you up
A
uthentic and award-winning restaurant Hutong, presents DIFC executives and gourmands with the perfect business lunch for the summer. Impeccably crafted by the head chef, the menu consists of flavourful dishes and fresh ingredients, ideal for weekday dining. Diners can begin the lunch with a tempting Hot and Sour soup and may choose from a selection of mouth-watering starters. The likes of the Wild Mushroom & Truffle Bao, Crystal Vegetable Dumpling and Sichuan Beef Salad are some of the show-stopping starters on the menu. The main course includes the famous Woktossed Beef Tenderloin, spicy Mapo Tofu and Kung Po fresh King Oyster Mushroom. In addition to the lovely meal, diners can complete the business lunch menu with a pairing of grapes.
12
VOLUME 1 | ISSUE - 2 | JUNE 2022
Hutong is located at Gate Building 6, Dubai International Financial Centre (DIFC). Born in Hong Kong in 2003, Hutong restaurant is acclaimed for its contemporary and occasionally fiery Northern Chinese cuisine, as well as its stunning views of the Hong Kong skyline. The restaurant has received many awards, including the first Michelin star award for a Chinese restaurant in the city.
BUSINESS LUNCH
P flavor.
eople prefer Wagyu beef over the regular ones due to its marbling -- the layers of intramuscular fat that adds a mouth-watering extra
and enchant his guests’ taste buds. The diverse menu suits all tastes and is available exclusively at Roberto’s elegant dining room Piemonte and the main lounge on weekdays from 12 pm to 3 pm.
Wagyu flank steak is cut from the bottom belly section of the cow, prepared long and wide, but with a generous amount of thickness to it.
The specially curated and distinct menu gives, where guests the indulgence of a three-course, or a two-course spread served with coffee or tea. L
This steak is usually bestsellers in most dining destinations across the world.
Lunch-goers may select from a wide variety of dishes such as the hot Zucchini and basil soup to a traditional Homemade Cannelloni Pasta. Roberto’s adds new dishes and favourites each week.
Here in Dubai, a homegrown modern Italian restaurant, Roberto’s, has fashioned a delicate and delectable business menu set to elevate weekly dining in DIFC. Being the only venue in the bustling financial district to replenish its lunch menu every week with fresh and locally sourced ingredients, Roberto’s Head Chef Danilo Valla truly knows how to cater to
The award-winning restaurant, and long-time favourite since its launch in 2012, is known for its palate-enlightening cuisine, polished service, and talented chefs. Roberto’s calls out to all Italian aficionados to dine in style for their next weekly lunch.
W e lc ome to t he wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G A ZIN E • JU NE 202 2
Seared Wagyu flank steak always hits the spot
13
BUSINESS LUNCH
Stone-baked lamb keema roti indulgence
K
eema is traditional South Asian for minced meat prepared with curry, peas or potatoes and spices, and sometimes used as a filling in samosas or naan. Roti, meanwhile, is a round, soft flat unleavened bread prepared on a flat iron pan or griddle. So, put them together and you have? Indulgence to your heart’s delight! Among dining destinations in Dubai rolling out keema roti is the one-of-a-kind Roobaru, located on Burj Khalifa boulevard. With a kitchen run by the youth of today, Chef Gaurav Yadav brings a fresh perspective of Indian cuisine to the hard workers of Downtown Dubai. Their modern techniques and blend of flavours, give diners that element of surprise as they indulge in some Indian delights like
14
VOLUME 1 | ISSUE - 2 | JUNE 2022
the Sharjah Sambusa - a cheddar cheese & onion samosa, with sweet yoghurt, date & tamarind chutney, topped with Chips Oman. From 12 pm to 3 pm choose from a delicious two-course meal or fill the tummy with a three-course feast. Although the thought of a spicy-sweet Butter Chicken is what got you out of the office, don’t miss out on the Keema Roti lamb keema parcels stone-baked, served with herb chutney and kachumbari, or the Aslam’s Chicken - old Delhi style chicken tikka in a buttery kebab dressing served on Chota naan. Lastly, it would be rude not to end with a sweet touch of their signature soft-serve dessert, the Gulab Jamun and Ice Cream. The venue also doubles up as a chai room, perfect for topping off the experience with a soothing cup of tea before heading back to the office.
W elco me to th e wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G AZ IN E • JUN E 2022
MANGO GALORE
Mango – that sweet, fragrant gift of nature!
M
ango, the fruit of the gods. That fragrant, sweet work of nature used in cuisines or enjoyed as desserts, or in lassi mix, ice cream, puddings and other sweets, are believed to have originated from the region between northwestern Myanmar, Bangladesh and northeastern India.
end of June. The fruits have a rich, creamy, tender texture and delicate, non-fibrous, juicy pulp. This type of mango is a huge source of iron, vitamin A, vitamin E and selenium along with being rich in antioxidants. •
While we are lucky to have access to mangoes all year round in the UAE, this season is a particularly special time to enjoy the fleshy mango fruit in all its glory. In addition to their velvety textures, fragrances, vibrant colors and creamy tastes, mangoes are packed with nutrients for the body. Mangoes contain magnesium and potassium, which can help with blood pressure regulation. These fruits are also a source of Mangifera, which early studies have linked to reduce heart inflammation.
•
•
Mangoes are also a good source of fiber that is important for a healthy digestive system; and have lots of beta-carotene yellow pigment, an antioxidant that helps improve overall health The varieties of mangoes with buttery tartness or full of sweet fibrous bites on offer include: •
16
The Alphonso,which is a seasonal fruit, available mid-April through the
VOLUME 1 | ISSUE - 2 | JUNE 2022
•
The Lalbagh mango, which is very elongated in shape and has skin of red and green color. It is also known as Honey Mango because of its extreme sweetness and flavour. These mangoes are rich in Vitamin A & C and contain minerals like iron, folate, and magnesium. The Yamani mangoes, meantime, are a superfood, rich in fibre, vitamins, antioxidants, minerals, and polyphenolic flavonoids. Sweet and rich, their texture is juicy, and tender flesh with limited fibers. The Malgova or Malgoa is an important mango cultivar mainly grown in Tamilnadu and Karnataka and also in other parts of South India. It is large and round and very juicy and fragrant. It is generally considered to be one of the best mangoes globally. The Rajapuri mango meantime is the largest of the Indian mango varieties with an attractive combination of smooth and unblemished yellow, orange and red skin. Smooth and tender flesh without fibre, the smaller
versions of the fruit are much sweeter. •
Sindoor mangoes are distinct in appearance with pleasing reds and greens among the golden skin. It is also called a “Sindhoora’ or the ‘honey’ mango owing to its super sweet nature.
•
The ‘Sindhri’ mango is a large oval shaped mango which is extremely sweet and aromatic. It is considered the Queen of Mangoes because of its taste.
•
‘Neelum’ is a South Indian dessert mango, which is smooth-skinned and bright yellow upon ripening and have no blush. The flesh is deep yellow or orange.
•
The Mallika mango produces high quality, fiberless orange mango fruit. The fruit has prominent citrus, melon and honey notes and is exceptionally sweet.
•
The Badami mango meantime is one of a number of delicious mangoes grown in India. It is slightly earlier than the sort-after Alphonse mango due to its more southerly production but is attractive as a fresh variety. The fruit has pale yellow, thin skin through which it is easy to detect the softness of the flesh.
MANGO GALORE
Aamsutra Mango Fest is on!
J
umeirah Zabeel Saray welcomes diners to embark on a journey of flavours this month, with the celebration of ‘Aamsutra’ Mango Festival at its family-friendly Mughal inspired venue, Amala. Running from 23 June till 2July and led by Indian Chef Pravish, guests will enjoy the mango inspired menu, highlighting the versatility of the king of all fruit, or to savour their choice of delicacies alongside the a-la-carte menu. Throughout the festival, the menu will introduce diners to five distinct Indian varieties of the fruit – the Majorly Alphonso from Maharashtra, the Kesar Mangoes from Gujarat, the Badami and Rajapuri mangoes from Karnataka and the Totapuri from Southern India. Each variety brings a new flavour profile to the
table adding depth to the dining experience. To tantalise all palettes, guests are invited to sample the mangoes used to create these culinary sensations either diced or as purees and smoothies upon their visit. The menu includes exquisite starters including Mango Badami Tagdi Tikka and Aam Papdi Chaat, while the mains comprise the rich, aromatic Alphonso Prawn Curry and delectable Tawa Mango Seabass. Diners can end their mango trip on a sweet note with enticing desserts, such as the Raw Mango Pudding and Fresh Alphonso Mango served with Green Cardamom Ice Cream.
17
MANGO GALORE
Mangolicious festival: It’s the time of the season
I
t’s the time of the season indeed – mango season, that is. People everywhere are celebrating this sweet, flagrant fruit of the gods.
India Palace, known for authentic Indian cuisine and award-winning hospitality, has introduced a very summer special ‘Mangolicious’ festival dedicated to mangoes. From Mango Rasmalai, Saffron Mango Milkshake to various drinks and desserts, there is a bit of everything on the menu. The restaurant is known for combining Indian cuisine and the rich heritage of Mughlai hospitality since 1997 in the UAE. Hence, keeping in line with its culinary legacy, the India Palace team
18
VOLUME 1 | ISSUE - 2 | JUNE 2022
ensures to use only the most premium quality mangoes to cater to the most discerning diners and mango lovers around town. “We keep hosting several festivals depending upon the season. Being the favorite fruit in summer, the fine dining restaurant – India Palace – has some delectable offerings. One can sip into the fresh mango-flavored beverages or simply devour the delicious desserts,” said Rohith Muralya, Director Concept Cuisine, SFC Group. Summers can never be finished without a decent devour tasty mangoes, which will surely send you on a trip to the mango orchards.
THE MASTERS
W elco me to th e wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G AZ IN E • JUN E 2022
Michelin Star Chef Hidemasa Yamamoto brings authentic Japanese experience to Dubai
20
M
ark your calendar.
Newly-opened traditional Japanese restaurant, Hidemasa, is set to be the modern heartbeat of lively Dubai neighbourhood, DIFC. Created by and named after Multi-Michelin Star Recipient, Hidemasa Yamamoto, the restaurant presented an exclusive chef’s table hosted by the critically acclaimed Japanese expert on 15 and 16 of June. For the first time ever, visitors will have a unique opportunity to be up close and personal with a world acclaimed chef. Promising a delicious meal with only the freshest ingredients, diners can look
VOLUME 1 | ISSUE - 2 | JUNE 2022
forward to a one-of-a-kind experience with dishes such as: Soba Noodles Caviar with Virgin Olive Oil, Soy Dashi Broth as a starter, luscious Sashimi on Ice appetizer inclusive of Fatty Tuna, Akami, Botan Shrimp, Salmon, and a mouth-watering main platter of Marinated Black Cod and a selection of appetizing Sushi. Chef Yamamoto will end each evening with a show-stopping Green Tea Fondant Chocolat and Vanilla Ice Cream dessert. Attendees of the evening can enjoy the dinner for AED 1000 in addition to a paired special sake and wine package selection for AED 350. With over 41 years of experience, Michelin Star Recipient Hidemasa Yamamoto has always had a passion for food.
He began building the foundations of his craft at a young age, which led to him becoming the Executive Chef of The Ritz Carlton in Washington D.C. Following that, he had the honor of cooking for and serving three generations of American presidents, Ronald Reagan, George Bush, and Bill Clinton. In 2010, he was awarded the “Global Chef Award” from the World Gourmet Summit, who recognized him for his talents and excellent culinary skills. Yamamoto’s latest venture has brought his vision of true Japanese cuisine to Hidemasa in Dubai. Hidemasa offers an authentic, multidisciplinary Japanese fine-dining concept. The restaurant’s luxurious and fastidious interiors feature a carefully curated design inspired by authentic Japanese design. A vocal point of the venue is Hidemasa’s open sushi bar, and teppanyaki dining experience where
diners can observe the chefs as they meticulously construct every delicious dish. The kitchen staff were trained for 15-years by Yamamoto himself, making them experts at their job while providing guests with the best gastronomic experience. Impressively, Hidemasa is only a quarter of the unique Dolce concept, flanked by French-Mediterranean restaurant La Voile Rouge, Northern African concept Mamounia, as well as the Dolce Lounge and Nightclub. With a sophisticated vibe and calming atmosphere, delectable dishes, and exciting beverage offerings, Hidemasa is set to serve guests the best, most authentic Japanese dining experience in the city.
21
THE MASTERS
W elco me to th e wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G AZ IN E • JUN E 2022
‘People are constantly on the lookout for new concepts and cuisines.’ -- Head Chef Neeraj Rana
22
“Throughout my life and experience, in every kitchen I’ve worked in, every hour I logged in, and every onion that made me cry, I knew there was a power behind my inspiration: kitchen adventures and magical moments,”
I
t’s the time of the season indeed – mango season, that is. People everywhere are celebrating this sweet, flagrant fruit of the gods.
India Palace, known for authentic Indian cuisine and award-winning hospitality, has introduced a very summer special ‘Mangolicious’ festival dedicated to mangoes. From Mango Rasmalai, Saffron Mango Milkshake to various drinks and
VOLUME 1 | ISSUE - 2 | JUNE 2022
desserts, there is a bit of everything on the menu. The restaurant is known for combining Indian cuisine and the rich heritage of Mughlai hospitality since 1997 in the UAE. Hence, keeping in line with its culinary legacy, the India Palace team ensures to use only the most premium quality mangoes to cater to the most discerning diners and mango lovers around town. “We keep hosting several festivals depending upon the season. Being the favorite fruit in summer, the fine dining restaurant – India Palace – has some delectable offerings. One can sip into the fresh mango-flavored beverages or simply devour the delicious desserts,” said Rohith Muralya, Director Concept Cuisine, SFC Group. Summers can never be finished without a decent devour tasty mangoes, which will surely send you on a trip to the mango orchards.
THE MASTERS
23
SUMMER TREATS
W elco me to th e wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G AZ IN E • JUN E 2022
Your summer culinary journey begins now
24
T
he iconic W Dubai – The Palm is set to take guests’ taste buds on a culinary journey all summer long, with fabulous dining offers, available exclusively at the Akira Back Lounge. Famed for its uber-stylish setting and stunning views of the Dubai skyline, Akira Back is re-writing the week with a special promotion for its hugely popular Batafurai Ladies Night, and a brand-new dining experience, Lucky Number, allowing guests to design their own adrenalinefueled menu. With both offers available exclusively at the chic Akira Back Lounge, diners can experience the absolute best in culinary creativity and indulge in an impressive blend of mouth-watering Japanese cuisine with Korean essence.
VOLUME 1 | ISSUE - 2 | JUNE 2022
Curious foodies can kick start the week – and their Akira Back journey – with the ultra-stylish Batafurai Ladies Night. Taking place every Monday from 7pm till 11pm, ladies can expect a one-of-a-kind experience where drinks and delectable sharing plates flow seamlessly to the table. Set against impressive views of the city skyline, diners can turn it up and choose between the Akira Back Lounge with live entertainment, plus a special discount of AED 50, or the main restaurant, serving up stunning views of the Palm Jumeriah, Dubai Marina, and Arabian Gulf.
SUMMER TREATS
Craving Bengal Seafood Curry ?
B
engal Seafood curry infuses the flavours of raw mango and chilli curry alongside Kadhi Chawal and curd rice for that mouthwatering dish that never fails to hit the spot. Indulge in this exquisite Bengali cuisine, and more, this summer at Bombay Bungalow. Cascading over the breathtaking views of the iconic Ain Dubai, and Bluewaters Island, Bombay Bungalow brings in the much-awaited summer menu. The picture-perfect restaurant is set to become the ultimate hotspot this summer as you relish in the idyllic setting, amongst the stylish interiors and cosy seating options. A balanced mix of laidback ambience and architectural design, Bombay Bungalow focuses on quality and comfort while taking you through the day with the sumptuous menu options setting a new standard for culinary indulgence. The offering includes a delicious set menu of
traditional dishes including salads or appetizers and mains with vegetarian options available. Several must-try authentic signature dishes such as the Bungalow Caprese Salad, Aloo Tikki Chaat, and a variety of sides catered to every palate. The appetising selection of mains includes the Bengal Seafood curry infusing the flavours of the raw mango and chilli curry alongside Kadhi Chawal and curd rice. Both menus feature a titillating dessert and drinks selection with delightful options like the signature Mango Shrikhand complemented with Pepsi summer float and the chef’s twist on lassi with the Bungalow special, a Roohfaza buttermilk drink blended with fresh watermelon for a refreshing way to keep you hydrated this summer with each sip. Bask in the summer sunshine and unfold more than the Bungalow specials with exemplary cuisine and ambience, only at Bombay Bungalow
25
SUMMER TREATS
The Ritz-Carlton DIFC moves Flair 5 indoors
T
emperatures soar but there ain’t no stopping the party. This summer, your favourite outdoor watering hole, Flair 5, moves indoors at The Ritz-Carlton DIFC to an eclectic jungle vibe setting. With an all-new look and foliage-covered walls, Flair 5 is ready to welcome Dubai with comfortable indoor seating, signature cocktails, and deep house music. Flair 5’s Summer Pop Up will provide the perfect canvas for a vibrant summer with botanical cocktails and Japanese-Peruvian cuisine. Flair 5 is the perfect venue to savor a selection of flower-inspired appetizers, main courses and desserts served family-sharing style, straight to your table. Enjoy our signature tuna and mushroom ceviche, a selection of delectable sushi platters or a lip-smacking Japanese inspired Salmon Tartare. The finale includes an array of delicious
26
VOLUME 1 | ISSUE - 2 | JUNE 2022
desserts including the Strawberry Cheesecake and The Molten Chocolate Cake. Enjoy Social Hours from Sunday to Friday from 5 PM to 8 PM with cocktails starting at AED 40 and the Secret Garden Saturday Brunches at the new indoor setting. Flair 5 is open every day from 5 PM to 4 AM.
SUMMER TREATS
S
ocial House, the urban locale eatery located in Dubai Mall, presents the ultimate “Seafood Bucket and Oyster Trolley” roll-out, featuring a more refined take on the extravagant seafood affair. Whether it’s prawn, mussel or a seafood mix that you prefer, there is no wrong time of day for a whole bucket or tray with a mild twist. The offerings feature classics, including prawns and mussels lunch favorites, that are served directly on the table. Keeping with the real flair of the bucket experience, guests can choose from a magnificent selection of sauces including green curry, cajun sauce and lemon coriander taking in flavors and textures whilst savoring in a traditional sweet corn serving, potato and soho-cooked rice amalgamating a simple yet tasteful make-it-yourself experience.
Bringing carefully sourced produce and fresh seafood to your plates, the gastronomic experience is brought to life with the newest addition of the oyster trolley concept brought thoroughly to date. Sourced from the finest and gourmet oysters from Dibba Bay, the white and gold flecked shell and the meaty texture oozes sharp notes and rich buttery texture reminiscent of the coastline of Fujairah and enriches balance and quality with each bite. Served directly to the table, guests can expect to be treated to a selection comprised of local produce complementing the sunlit interiors and contemporary seating, whether it’s a solo luncheon or a family affair, visitors can choose from a trolley of one to a dozen pieces and seasoned with salsa and tobacco.
W e lc ome to t he wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G A ZIN E • JU NE 202 2
Seafood bucket and oyster trolley - - indulge!
27
SUMMER TREATS
W elco me to th e wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G AZ IN E • JUN E 2022
Picturesque views, trimmings of beef or lamb for Sunday Roast
28
S
ports Café, a traditional sports bar with picturesque views, is making the end of your week a little more savory. The all-new Sunday Roast puts a contemporary spin on things to let you indulge in each and every inch of this family-favorite feast. As part of their new Sunday special, Sports Café serves up trimmings of beef, chicken, or lamb, nestled within an oversized Yorkshire pudding. For those who are indecisive, all three protein delights are an option - and because Sports Café refuses to be divisive, a
VOLUME 1 | ISSUE - 2 | JUNE 2022
vegetarian choice is also available for fellow herbivores. So, make your way down to Sports Café on any given Sunday, at any given time from 12:00 PM to 8:00 PM. Prices start at AED 105 and whether you want to eat alone, or in the company of those you adore, you can book a seat by calling +971 4 814 5604 or visiting restaurant.reservation@ jaresorts.com.
DID YOU KNOW?
Lobster Thermidor: This fine dining specialty has interesting roots
F
ine dining would not be as exciting and exhilarating if the alluring Lobster Thermidor is not served, especially if you have a story to tell about the meal that you could share with your dinner date to break the ice. An amazing French dish prepared with chunks of lobsters in thick creamy wine sauce stuffed into its own shell, topped with cheese then baked till it’s golden brown, Lobster Thermidor has very interesting beginnings. It was actually named after a four-act play back in 1891 France by the dramatist Victorien Sardou, entitled “Thermidor,” which was set during the French Revolution.
The play particularly refers to the “Thermidorian Reaction,” which was about the arrest and subsequent execution – by guillotine – of a popular French statesman, Maximilien Robespierre, who also was a leading member of the Paris Commune. Thermidor is the eleventh month of the French Republican calendar (1793–1805), originally running from 19 July to 17 August. Lobster Thermidor is an expensive dish not only because lobster is pricey but as well because of the many procedures required to prepare it.
31
W elco me to th e wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G AZ IN E • JUN E 2022
SUPPER CLUB
32
VOLUME 1 | ISSUE - 2 | JUNE 2022
Enter into the secret world of Papillon
E
xperience an extraordinary show in the heart of Dubai at Papillon - a unique multi-sensory dining affair with contemporary cabaret performances and more. A restaurant and show with a difference, Papillon returns for its second season with brand-new creative performances brought to life by the vision of local talent Layla Kardan and her creative team. Every Wednesday, Madame Butterfly offers a dinner package starting from an incredible AED 395 per person, inviting diners to enter into secret world. The multi-sensory dining experience and contemporary cabaret performances are the perfect palate cleanser in between courses as guests immerse themselves in the powerful vibes of trained dancers, contortionists, a jaw-dropping tango show and much more.
carte courses. The 8pm to 11pm dinner and show package also comes complete with three hours of unlimited pour, supported by amazing service and sensational short bursts of entertainment to create a night that will leave you with lasting memories. The intimate venue seats 80 guests which transforms into a lively nightlife venue with unforgettable cocktails for those wanting to carry on the party until the early hours. Resident DJ, Niara, promises to take the experience to a whole new level playing the best of the 80’s and 90’s until the early hours.
The highly popular Madame Butterfly menu, created and overseen by Chef Vinod Mani, offers a mix of sharing and a la
33
W elco me to th e wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G AZ IN E • JUN E 2022
SUPPER CLUB
34
VOLUME 1 | ISSUE - 2 | JUNE 2022
SUPPER CLUB
Runa’s Ladies Night – a dinner soirée with a twist
R
against a lively soundtrack that dictates the tempo as the night continues. She has especially commissioned musician, Tima Sax to swoon the ladies with his saxophone skills and keep guests on their toes with a live DJ set.
Runa invites all like-minded women to experience a three-course menu of Katsuya classics paired with three signature mixed drinks, all served up
When it comes to food and beverage, Runa does not compromise. She has entrusted master sushi chef Pavel Nigai to curate a menu for her discerning guests which includes Katsuya classics such as Wagyu Tacos, Sweet Shrimp Shumai, Robata Salmon Cedar and Whisky Cappuccino for dessert.
una Invites you to a Ladies Night at Katsuya
Named after the moon, Runa is fierce, empowered, and dances to the beat of her own drum. She knows what she wants and how to get it. Curated to her exacting standards, this night laid out for her ladies is no less than a classy and vibrant soiree.
35
W elco me to th e wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G AZ IN E • JUN E 2022
FESTIVALS
36
All roads lead to BurJuman Mall’s Street Food Festival
VOLUME 1 | ISSUE - 2 | JUNE 2022
FESTIVALS
C
elebrate all things food at the BurJuman Mall Street Food Festival between 10 June and 8 July 2022. Pavilion Garden on Level 3 of the mall has come alive and buzzing with street vibes as we present more than 12 delicious street food options partnered with great ambience, music and fun for the whole family. The month-long food fiesta brings flavours from across the world to your favourite neighbourhood hangout, BurJuman Mall. From all-time Italian favourites like pizzas and pasta to delicious Indian chaats and kebabs, we bring authentic flavours straight to you. Not to forget the quintessential chai that we all love. That’s not all! Come on over for lipsmacking Arabian flavours, from hummus and fattoush to decadent manaqish. Then, be transported to Southeast Asia’s foodie streets as you explore Malaysian, Thai, and Indonesian flavours.
sweet tooth, from cheesecakes, pancakes, waffles and kulfis to cakes and churros. We’ve got it all. And not to forget, we’ve got speciality coffee too. While at the BurJuman Mall Street Food Festival, there’s more fun for kids and adults alike. Little ones can enjoy face painting and slime stations on weekends, while adults engage in a friendly competition over billiards and foosball. But, of course, what’s a street food fiesta without music, right? We’ve got you covered. Enjoy live music every Saturday from 6 pm to 9 pm. So come on over! Bring your family and friends to enjoy the rich culinary diversity our community has to offer with authentic flavours at exceptional value for money. Visit www.burjuman.com or follow us @ BurJuman on Instagram, Facebook, and Twitter to find out more.
We also have the best for those with a
37
BRUNCH
W elco me to th e wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G AZ IN E • JUN E 2022
How to best celebrate the weekend
38
W
ith the temperature rising, weekends are now indoors and what better place than BB Social Dining to spend the day with your haBBs? In the fresh, bright and friendly atmosphere of the three-story town house, right in the heart of fashionable DIFC, co-founders Alexander Stumpf and Spero Panagakis have curated two great offers to celebrate the weekend. Their “Big Rainbow Brunch” is no doubt a Dubai favorite for vibrant Saturdays, sampling the best of BB’s award-winning modern Eastern cuisine, with a lavish selection of their signature Baos, Bites and Bowls, a choice of BBQ mains and their mouth-watering Sweet Endings.
VOLUME 1 | ISSUE - 2 | JUNE 2022
Guests are welcome to come as they are, mingle and socialize and even dance their way to the top of the bar counter with DJ Prankatov pushing the after-brunch. Because the curse is the cure, Sundays are made for lazy afternoons lounging around at BB Social Dining. The team now offer guests the best “hair-of-the-dog” combination ever, “Sunday Bloody Sunday”, with four hours of unlimited Dibba Bay oysters and free-flow BB beverages, from the classic Bloody Mary to its beetroot “Bloody Betty” version and French bubbles “Mademoiselle Marguerite”... the A.O.P. Crémant de Limoux paying tribute to pioneer woman winemaker Marguerite Bourriane, the sparkling that says “affordable luxury,” which is what BB’s is all about!
TRENDS
Black spaghetti, it is!
Dubai is where you discover food prepared in exciting ways. One such is the Black Ink Spaghetti with Turmeric Sauce that you can discover at Dubai Marina’s hidden gem – the roaring 20s-style Café Society. Black spaghetti is made Italian durum wheat and gets its striking coloring from the addition of squid ink. With origins in Sardinia, this pasta is carefully dried at low temperatures, a must to achieve that al dente bite once cooked, while also developing a unique flavour. There’s more. Café Society has also rolled out delectable breakfast delights.
40
VOLUME 1 | ISSUE - 2 | JUNE 2022
On their flavoursome menu is a fine selection of breakfast dishes that are sure to wake you up. Indulge in classics such as Toasted French Brioche, Breakfast Waffles, Crepes, Eggs Benedict, Mediterranean Breakfast, Regag Bruschetta, Fresh Crab Salad on a Bagel and more. Or revive your senses with healthy options such as Tostada de Avocado, Raspberry Chia Glass, Eggs Volcano Muffin Bread and Café Society’s Healthy breakfast. Soak in the charming ambience and art-deco surrounds of Café Society during the early hours of the day.
TRENDS
P plants.
opular Levantine street food eatery, Zaroob, is launching the world’s first shawarma prepared with Impossible Beef made from
With three different varieties available, guests can experience the same fresh flavours, textures and aromas of the most in-demand Levantine street food with zero guilt and all the nutrition. The new menu of shawarmas is offered at the same price as its beef shawarma options. California-based Impossible Foods makes delicious meat from plants that tastes just as good as meat from animals. The company’s flagship product, the versatile and delicious Impossible Beef, launched in the UAE last year. Now, shawarma experts at Levantine have created the Impossible Shawarma, made with Impossible Beef and exclusively
available at the famous Levantine street food restaurant. While serving nutritious, planet-friendly products is at the forefront of Zaroob’s mission, affordability is an important element of this venture, too. Indulging in street food is an important component of living in an urban metropolis like Dubai, and Zaroob saw the need to create a range of pocket-friendly and plant-based options for uncompromising street food. Especially tailored for those wishing to indulge in mouth-watering flavours while cutting back on meat from animals, the restaurant’s newly launched special offering is sure to surpass every meateater’s expectations. The Impossible Shawarma is available in three different forms - a choice in Arabic bread; Saj bread; or a shawarma platter - and promises to deliver bursting flavours never experienced before.
W e lc ome to t he wo r ld o f g a s t r o n o mic in du lg e n c e • F O O D T R I P M A G A ZIN E • JU NE 202 2
Dubai gets a taste of ‘impossible shawarma’
41
