CHEF’S SPECIAL

THE BEST DISHES CURRENTLY ON MENUS AT RESTAURANTS ACROSS DUBAI – AS CHOSEN BY CHEFS THEMSELVES

NAWAL ALNUAIMI

HEAD CHEF, FOUNDER AND CEO OF PAPER FIG RESTAURANT AND DESSERT HAVEN

What is your favourite dish on the menu?

Our menu is seasonal to reflect local produce availability and introduce new, exciting flavours which means my favourite dish can change. At the moment, Cheesy veggies would have to be top of my list. I always follow it up with one of our lovingly created artisanal desserts though.

Tell us about the dish

Classic, staple vegetables in the form of roasted eggplant and fingerling potatoes are the crux of this mouthwatering dish. Cooked until meltingly tender and paired with a creamy white sauce – it’s an explosion of flavour that is hard to resist. Pine nuts are tossed through to enhance both the texture and taste of the dish with subtle crunch and buttery flavour. Cheesy veggies are garnished with sourdough bread and fresh greens, which add a slight bitterness and coarseness, to balance out the rich, smooth cheese sauce.

What makes it a standout dish?

Cheesy Veggies was born as a result of my newly found fascination with fingerling potatoes. I have a passion for cooking and sharing my food with people, which leads me to regularly researching new ingredients and recipes for the Paper Fig menu. The soft, buttery and slightly nutty taste of the modest fingerling potatoes aided by their firm texture makes them the perfect addition to numerous recipes. As soon as I returned home from my local market with the potatoes, I came to the realization that they can be paired with just about anything in my kitchen, which made them interesting and extremely versatile. The humble dish of roasted vegetables has long been one of my favourites so I began experimenting with vegetables to combine. The tender bitterness of eggplant was the perfect match. The cheese sauce is made from a fusion of cream cheese for a soft velvety texture and feta cheese which brings an element of tang and saltiness. Pine nuts are a noteworthy addition adding a restrained crunch, as does the sourdough bread on the side. The combination of salty and sweet, in a subtle way, means the flavours have a great depth to them without being overpowering.

Where do you source the ingredients from?

I have a close relationship with numerous local suppliers including Chef Middle East, who have access to the freshest ingredients available - sourced both locally and abroad. Using top quality ingredients is part of the Paper Fig ethos. Fresh Express and Barakat are two other main suppliers we work with daily, that provide superior ingredients in order to create the best culinary experience for our customers.

BHARAT SARKAR

EXECUTIVE CHEF AT NAWAB RESTO & BAR, JEBEL ALI RECREATION CLUB

What is your favorite dish on the menu?

At Nawab, we have an extensive range of dishes that transcend across India. Our main focus is to bring the different flavours of India to Dubai and help people understand just how beautiful the Indian cuisine is. If I have to choose one particular dish from our menu, my favourite would have to be the spicy appetizer, the Prawn Balchão.

Tell us about the dish

This fiery dish finds its roots in Goa where “Balchão” is in reality a specific method of cooking, using proteins such as fish, prawns or meat in a spicy and tangy tomato-chilli sauce. It resembles pickling and can be made days in advance without reheating. Locally, Goans make Prawn Balchão in tamarind sauce to add to the tangy spicy flavour profile of the dish. At Nawab, it’s a favourite among customers, and is served paired with an Indian pancake, Dosa.

What makes it a standout dish?

The flavours of this dish are simply incredible. The combination of spices and tanginess of the tomato chilli base, compliments the delicate prawns in this dish perfectly. Balchão was introduced to India by the Portuguese during colonization, so it has a strong connection to the Indian food culture as we know it today. Being able to highlight this dish in our menu makes us feel proud.

Where do you source the ingredients from?

Being a homegrown brand ourselves, we source most of our ingredients locally as we strongly believe in supporting local businesses in the region. Everything from our seafood and vegetable produce to our aromatic Indian spices are sourced from local vendors in the UAE.

YOSUKE MATSUOKA

TORI NO SU AT CONRAD ABU DHABI ETIHAD TOWERS

What is your favourite dish on the menu?

All of the items on our menu are my favourite so its hard to choose just one. However, if I had to pick one I would suggest the Wagyu Sando.

Tell us about the dish.

Our Wagyu Sando is a Japanese brioche sandwich made with Wagyu Japanese cutlet - cooked rare. This item began as an easy lunchbox item, selling in takeaway-style shops in Japan in the 80s and came to New York in the 2000’s, which is where I worked for some time. Now I am pleased to see the trend in the UAE. It’s a classic dish but still a favourite.

What makes it a standout dish?

We use only premium produce such as MB7 Tajima Wagyu Tenderloin for the cutlet, Wasabi cress, Japanese premium yellow mustard, Japanese mayo and daily homemade fresh brioche. All the ingredients bring a great harmony to the dish.

Where do you source the ingredients from?

Most of the ingredients come from Japan, however some items are also locally sourced, when not available to import.