8 minute read
Gourmet
from SOCIETY Feb 2020
by sanjainoah
Mediterranean MAGIC
The Mediterranean fare at OPEN restaurant – Double Tree by Hilton, Al Sadd – whips up flavours that you’re sure to remember for long
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For a journalist who covers community-related stuff extensively, a b it of comforts and slackening in a restaurant is always an added-advantage. However, what hits the sweet spot is when that ‘out of hectic’ time is accompanied by delicious food, and of course, arresting ambience. Going by that yardstick, this month we happened to be in a right space – OPEN restaurant at the DoubleTree by Hilton Doha, Al Sadd. The hotel, which opened its door recently, is a bright sand-coloured 139 guestroom stone building with inviting floor to ceiling windows and a contemporary design. Guests can expect an oasis of calm the moment they check-in to this beautiful property, with a colour palette of the palest creams and muted greys which come to life with vibrant green and orange accents – taking cues from the everchanging deserts that surround modern Doha. Located in Al Sadd, one of the oldest and most diverse neighbourhoods in Doha, the hotel provides excellent access to explore the city and is in close proximity to Doha’s traditional market Souq Waqif.
What makes this property different from the rest is they provide a truly one-of-akind dining experience and is among the best places to eat in town. In order to whet the interest of all kinds of foodies, they have different dining options to choose from. They are:
Indo-Chin Restaurant, an open-kitchen that specialises in a wide variety of Asian cuisine including Thai, Chinese and Philipino. The restaurant is fun, friendly and informal, as well as featuring a private
54 Society Double Tree by Hilton-Al Sadd is a bright sand-coloured 139 guestroom stone building with inviting floor to ceiling windows and a contemporary design
dining area which is ideal for business meetings or celebrations.
StrEAT Culture Urban Sports Bar is a gastronomical journey through the streets of far-flung lands with a street - food style menu, whilst offering a relaxed atmosphere.
OPEN restaurant is an all-day-dining experience that transports guests through the Mediterranean and Middle East with some of the most exciting cuisines from each region. “I’m delighted to spearhead an important hotel opening in this evergrowing bustling city. DoubleTree by Hilton Doha – Al Sadd is a modern hotel in the heart of old Doha making it the ideal location for business and leisure travellers,” said Daniel van Wyk, general manager, DoubleTree by Hilton Doha – Al Sadd. “The team and I look forward to pleasing guests with our boundless energy, smiles, deep understanding of the city and its cosmopolitan occupants. We pride ourselves on caring about the little things that make a big difference”.
OPEN Out of three restaurants, we chose to go for OPEN and the pick was justified right from the moment we entered in. Whether you opt healthy food, snacks, or gourmet food all the way, they have got something to tickle your palate.
As we entered the restaurant, we were greeted by Sofija Dacevac, marketing and communications manager, who was extremely friendly and made sure that our experience was flawless from the beginning till we left. To get the ball rolling, we were introduced to their executive chef Mekhael Estephane. Lebanese born Mekhael has almost two decades of experience in the Middle East and Africa across various restaurants that served Chinese, Asian, fine dining, Mexican, deli, flightlounge and buffet cuisine. At Aleph Doha Residences, Hilton’s new property in West Bay, Mekhael will head up ‘The Pantry’, a unique dining concept for busy Doha citizens.
“My love of cooking started when I was a little boy. I was heavily influenced by my mother’s cooking. I used to spend many hours with her, standing on a chair, preparing dishes for family meals”,
said chef. He is a keen traveller and enjoys nature. His life is all about food, experimenting with new ingredients, fusing flavours from different countries and continents together and creating exciting new recipes.
Time to explore We started off with a perfect soup. I’m not a fan of soup but I made an exception for the ‘roasted tomato soup’ with celery and black olive crostini, while my partner opted ‘root vegetable soup’.
When in a Mediterranean restaurant, you know what will make its way to your table. So, we were not quite surprised when our table was filled with a variety of salads like quinoa and avocados, baked, and creamy mashed potatoes. And for the main course, it was a hefty ‘middle eastern grill’ which comprises of kofta of lamb,
chicken shish tawook mushrooms, lamb chops, along with grilled onion and tomatoes, among other things. However, it’s the flavours that are likely to stay with you, like they did with us, long after you’ve had the meal. It’s probably a reflection of Chef Mekhael Estephane’s expertise in the kitchen, but also has something to do with how the ingredients are sourced, there’s no dependence on readymade spices, everything is ground in the kitchen itself. And the results show why that’s useful. And most of the ingredients they use, according to chef, are right from the local market.
PIZZA PERFECT Stuck between an Indian and a pizza? Well, OPEN have you covered with their new chicken tikka pizza named DELHI PIZZA. It boasts chicken tikka, red onions, capsicum, mozzarella, tomato sauce, and interestingly enough, green chillis, all on top of a tikka sauce. Our verdict
Perhaps the strongest aspect of the OPEN restaurant is its commitment to authenticity of flavours. The Delhi Pizza was the deal-clincher for me. Subtle and succulent, it is a meat lover’s delight too. As for service, our attendants were exceptionally polite and genuinely wanted us to taste many more delicacies. It was a courtesy extended to most guests. Given the taste and the ambience, OPEN restaurant – Double Tree by Hilton, Al Sadd is definitely value for money.
Chef Mekhael Estephane
THE DOHSA SEAFOOD
Dish composition: Seafood, gazette of crab Chard, beetroot rice cracker & black ink tuille, micro herbs, Seafood selection: Calamari 150g Prawns 300g Red snapper 250g Fresh crab 400g Mussels 300g Claims 300g Guazzetto: crab shells 75g 1n.medium onion – minced 2n.fresh hot pepper Minced 4ngarlic cloves – Minced Fresh ginger 8g Fresh parsley 15g fresh tomato 100g tomato puree 25g 3n. tablespoons vegetable oil Salt – to taste Water 2lt
Method: Sauté in onion, garlic, ginger and parsley in a pot. Add crab, tomato and water. Allow them to boil, then reduce the flame and make it to cook for 45 minutes. When cooking is done, strain, and allow it to cool in blast chiller.
Chard: chard leaves 200g Butter 25g garlic 5g Salt & black pepper as per taste
Method: Wash the chard and then sauté it with butter and the garlic, season it. Leave it to be little bit crunchy. Do not cook it for long time, so the colour won’t lost.
Beetroot rice cracker: 25g Rice 25g Beetroot 1n. tea spoon Corn flour Salt as per taste
Method: Add rice in a pot and cover it with water. Boil the water until to overcook the rice. Make sure the rice is very soft, and add a pinch of salt to taste. Strain it from the water and blend it very smooth, like a cream, add beetroot juice to give colour to the creamy… spread it on the tray and dry it in the oven for 2 hours at 90®C. after it cut off a pieces you like and fry it.
Black squid ink tuille:
Black squid ink tuille: 5g Olive oil 25g White flour 60g water 25g Squid ink
Method: Mix all the ingredients in a robber battle and shake it very well. Heat up a pan and add the mixture, just as mush need to cover the bottom, allow the compose fried and get dry. Take it off and place on a paper napkin to dry.
MARINATED MACKEREL
Dish ingredients: Marinated mackerel 4 fillet Herbs bread slice 4 slice Comfit shallots 4 pcs Wasabi & sour cream 4 tab. Spoon Pickles ginger 60g Marinated mackerel: Whole mackerel 2 fish Shallots 30g Sugar 20g Lemon juice 60g All s pices 1 p inch Juniper berries 6 pc s Coriander seed 1 t ea spoon White vinegar 2 50ml Water 100ml Ba y leaves 3 l eaves Green/ black pepper corn
Method: Clean and fillet the mackerel, make sure there are no bones in the fillet. Take the shallots and clean it from the skin, dice the shallots into thin. Then add the shallots in a bowl with all the other ingredients and mix it very well. Place the filet of mackerel on a tray, season the fillets and add the margination of top of it. Leave the fish to be marinated for 1 day.
Herbs bread: White flour 500g Salt 5g Water 250ml tarragon 2g Chives 2g Dill 2g Parsley 2g Coriander 2g Olive oil 30g
Method: Add all the ingredients in the mixer machine. Mix very well until the dough look very smooth and compact. Cut the bread on a loaf of 500g each one and allow it to rise for 3 hours. Bake the bread at 220®C for 20 minutes, between 5 minutes and 10 minutes cooking add some water at the bottom of the oven. The steam will give brown colour to the loaf, then reduce the oven to 150®C for another 10 minutes
Confit shallots: Shallots 4 pcs Olive oil 250g Rosemary small branch Thyme small branch Salt & black pepper
Method: Choose a big shallot, add olive oil with the seasoning and herbs and put it in a container. Add shallots, make sure they are covered from the oil, cook it in the oven at 95®C for 1h30m.
Goût de France at OPEN restaurant A special gastronomic dinner that promotes France by combining local cuisine along with products and emblems of French culinary heritage. QR 139.99 per person Thursday, 16 April 2020 18:00 – 22:00 OPEN restaurant DoubleTree by Hilton Doha- Al Sadd For more information and bookings contact: +974 400 47 400 or e-mail: doubletreealsadd@hilton.com