VIKESH SINGH

ADDRESS DUBAI MARINA DUBAI

A keen believer in cooking from the heart and enjoying the best tastes of the season, Vikesh started his culinary career working in the kitchens of Taj Hari Mahal Hotel in Jodhpur, and later joined The Oberoi Amarvilas in Agra. Since then, there was no looking back as he moved to Dubai to work at for Madinat Jumeirah and refining his skills along the way. In 2008, Vikesh worked with Michel Roux Jr. at Le Gavroche and learned the art of balancing creative brilliance with technical excellence. Time did not matter because he was hungry to learn and experienced an unparalleled quest for knowledge and creative expression. And now with over 18 years of experience in the industry, he oversees the culinary operations at Address Dubai Marina. His menus at the Address Dubai Marina feels both nostalgic and thoroughly modern. Every dish he believes is a labour of love as he takes the choicest of raw ingredients and craft them as per the guests’ moods. His restaurants serves freshly prepared dishes that are recognizable and creates that home-from-home feel.

INGREDIENTS Bun

200g all-purpose flour 15g sugar 8g yeast 10g baking powder 8ml vegetable oil 75ml milk

Method

In a large mixing bowl, combine the all-purpose flour, sugar, yeast and baking powder. Pour in the vegetable oil and milk. Mix it well. Transfer the dough to a flat working surface. Continue to knead the dough until smooth. Roll out the dough in to 5mm thick, use 4 cm cutter to cut the dough and fold the dough in a half moon shape. Transfer the flatted dough to the steamer plate or rack or basket, cover with a lid, and let rest until they double in size. Steam over high heat for 15 minutes.

Duck

2.5kg whole duck 10ml corn oil 50g onions, chopped 10g garlic cloves 200ml orange juice 10ml soy sauce 5g star anise 10g cucumber, thinly sliced 5g scallions, thinly sliced 200g hoisin sauce

Method

Heat oil in a medium saucepan. Add the onions and cook until golden colour. Add the garlic and cook it. Pour in the orange juice and soy sauce and bring to a boil. Add the star anise and continue boiling until reduced to 1½ cups. Transfer to a blender and blend until you get a smooth consistency. Cool to room temperature. Place the duck in a shallow pan and pour half the sauce over it. Cover and refrigerate for at least 4 hours or overnight. Drain and discard used marinade. Cook over low heat at 125C for 1 hour 45 minutes or until cooked through, basting every 15 minutes with the reserved sauce. Transfer the duck to a platter and slice the meat. Prepare the steamer and steam the bao for a few minutes until soft and warm. To serve, spread some hoisin sauce on the bao, fill it with slices of duck, sliced cucumbers and scallions and a few cilantro leaves.

DUCK BAO

by VIKESH SINGH

Soft steamed buns filled with duck, hoisin sauce and vegetables