The 25 Dubai F&B Guide - 2013

DUBAI F&B GUIDE 2013

A supplement to BBC Good Food Middle East.

Publication licensed by IMPZ

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PUBLISHER: Dominic De Sousa GROUP COO: Nadeem Hood ASSOCIATE PUBLISHERS Carol Owen Georgina Wilson-Powell EDITORIAL Editor: Sudeshna Ghosh sudeshna.ghosh@cpimediagroup.com Assistant Editor: Nicola Monteath nicola.monteath@cpimediagroup.com Photography & Design: Anas Cherur ADVERTISING Sales Director: Lauren Wing lauren.wing@cpimediagroup.com +971 55 6079507 Sales Manager: Sarah Motwali sarah.motwali@cpimediagroup.com +971 50 6786182 MARKETING & COMMUNICATIONS Marizel Salvador marizel@cpidubai.com WEB DEVELOPER Louie Alma PRODUCTION Devaprakash DISTRIBUTION Rochelle Almeida SUBSCRIPTIONS www.cpievents.net/mag/magazine.php PRINTED BY Emirates Printing Press LLC, Dubai PUBLISHED BY

Head Office, PO Box 13700, Dubai, UAE Tel: +971 4 440 9100 Fax: +971 4 447 2409 Group Office, Dubai Media City Building 4, Office G08, Dubai, UAE A publication licensed by IMPZ © Copyright 2013 CPI. All rights reserved.

While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein.

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EDITOR’S LETTER

o say Dubai residents are spoilt for choice when it comes to dining out, is putting it mildly! An array of top notch restaurants, with what feels like a new one opening every week, means that every time we want to eat out – and let’s face it, here in Dubai, that is quite often! – there is somewhere new to check out.

But, how do you sift the wheat from the chaff, so to speak? How do you know where to expect what, and which restaurant or lounge will give you a memorable experience? That’s where a guide like this – an exclusive selection of some of the hottest tables in town, whether it is a brand new opening or an established favourite – comes in. From Michelin-star chef names, to casual, laid-back family restaurants; from fragrant Indian to traditional Brazilian; from

chic steakhouses to relaxed Mediterranean, there is something for everyone here. :ith detailed pro¿les on the ambiance and food at each outlet, plus useful information on timings, special offers and deals, and symbols indicating their suitability for different requirements (such as vegetarian food, family-friendly and so on), this is your comprehensive guide to eating out in the city. All the pro¿les are listed alphabetically, and we’ve also included a recipe from each restaurant to give you a real feel of the food – so you can recreate these unique Àavours at home too.

We’re sure that as you work your way through this list, you will ¿nd your new ‘favourite restaurant’ in here. Enjoy!

Sudeshna Ghosh Editor

SYMBOL KEY - WHAT EACH ONE MEANS FAMILY

BIRTHDAY

ALFRESCO

VEGETARIAN

ROMANTIC

25 UAE BRUNCHES

1

2

THE 25 UAE & OMAN GETAWAYS

CONTENTS 4

AMALA

40

Sophisticated Indian in a luxurious setting.

8

ASPEN BY KEMPINSKI Exquisite European grand cafĂŠstyle bites and beverages.

12

BENJARONG CENTER CUT

44 48 52

CERTO CHANNELS International flavours offered in a variety of theme nights.

28

56

32 36

60

64

FREVO

A luxe setting for a Latin American experience.

80

LEGENDS

A one-stop shop for international cuisine, from curries to roast, and everything in between.

68

SHANG PALACE Traditional Chinese cuisine from the different provinces.

84

SPEAKEASY An all-American dining experience.

88

TERRA FIRMA A stylish creek-side steakhouse.

92

THE MED

96

VANTAGE

RANGMAHAL BY ATUL KOCHHAR 100

Relaxed Mediterranean dining in the funky Media One Hotel's signature restaurant.

Revel in creative cocktails and tapas, with a birds-eye view of the city skyline.

VOI A beautiful location to enjoy the fresh flavours of FrenchVietnamese food.

RIVINGTON GRILL Contemporary British dining in the relaxed environment of Madinat Jumeirah.

SANABEL A chill-out lounge offering light bites and delicious drinks.

MAZINA

The Michelin-star chef's first Dubai restaurant, serving modern Indian.

FOGUEIRA The ideal place to indulge in a Brazilian churrasco.

LAFAYETTE GOURMET

A waterfront destination for great steaks, family-friendly brunches and more.

FOGO VIVO

Authentic Brazilian at the JBR beachfront.

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Modern Vietnamese served in a traditional setting.

A well-loved eatery specialising in French classics.

Enjoy authentic Italian cuisine in a lively, bustling environment.

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HOI AN

LE CLASSIQUE

ROCOCO Gourmet Italian in a glamorous environment.

Casual international dining in a gourmet food hall.

Discover the finest cuts of meat, in a chic location.

20

72

Award-winning Indian cuisine in the heart of the city.

Dubai's only Royal Thai cuisine restaurant.

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HANDI

104

INDEX

THE 25 UAE & OMAN GETAWAYS

3

BOOK NOW!

-umeirah =abeel 6aray The 3alm -umeirah Tel ( ) www.jumeirah.com =abeel6aray-The-3alm

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25 F&B GUIDE 2013

AMALA JUMEIRAH ZABEEL SARAY

his ¿ne dining Indian restaurant located at the classy -umeirah =abeel 6aray on The 3alm -umeirah, mainly serves Àavours from Delhi, /ucknow, 3unjab and .ashmir. Amala, a 6anskrit word which translates into pure in English, offers a gastronomic experience which can be enjoyed by those who love the spices, Àavours and aromas of Indian cuisine.

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DÉCOR 2pulent wooden ceilings, chandeliers, stone and tile pillars, and arched windows, give the feel of a lavish Mughal palace, while a quirky ‘spice wall’ near the entrance set the

tone for an authentic experience. *uests can relax and dine on rich Mughlai cuisine with melodic Indian tunes adding to the traditional atmosphere.

FOOD

The cuisine served at Amala represents cooking styles from 1orth India and offers Àavours from other Indian states as well.

InÀuences from 3ersia and Turkey are also seen in the dishes, which are cooked with exotic spices, generous amounts of cream, and dried fruits. If you love Indian cuisine but can’t handle the spice, Amala serves dishes mild too. The degustation menu offered at Amala, gives you an authentic Indian

SIGNATURE DISH

Bharwan tandoori aloo – potato, paneer, pistachio, cashew nuts and raisin

experience, as it features an unlimited selection of dishes including starters such as crispy lady Âżngers, prawns and spinach salad, and lentil or tomato, cumin and coriander soup. Mains include all-time favourites such as *oan prawn curry and butter chicken, as well as chicken tikka with spices. 9egetarian options include lentil with spinach, cottage cheese with tomato and cashew nut gravy, and roasted eggplant with spices. /amb, chicken and meat skewers are available from the tandoor, to eat with freshly baked Indian bread and saffron or steamed basmati rice.

Don’t miss the delicious .ul¿ (pistachio and cardamom ice cream) with mango salsa, as a sweet ending to your meal.

NEED TO KNOW TIMES pm- am

OFFERS The unlimited j la carte menu is priced at Dhs per person.

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RECIPE

MURGH MALAI KEBAB SERVES 4 Ingredients g chicken thigh, boneless g crushed black pepper g Amala malai masala basic For the Malai masala basic g whole cashew nuts ml cream g white cheddar cheese g green chillies, g fresh ginger, peeled g green cardamom powder g mace g garam masala powder g white pepper g salt g garlic, peeled Method 1.Blend the cashew nuts with the cream and cheese to make a ¿ne paste. Finely chop the chillies and ginger and set aside.

2.Mix all the other ingredients together and then add the chopped chillies and ginger.

3.Marinate the chicken with black pepper and masala mixture and set aside for a few hours or referigerate overnight.

4.6kewer the chicken and grill until it is cooked and turns brown in colour.

Amala offers a gastronomic experience which can be enjoyed by those who love the spices, flavours and aromas of Indian cuisine.

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BOOK NOW!

Kempinski Hotel Mall of the Emirates Sheikh Zayed Road Dubai Tel: (+971)4 409 5999 www.kempinski.com/Dubai

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ASPEN BY KEMPINSKI Kempinski Hotel Mall of the Emirates

he popular lobby lounge has emerged as a luxurious hotspot ever since its refurbishment last summer. Connected to the one of Dubai’s most popular shopping malls, Mall of the Emirates, the Aspen by Kempinski emulates the European tradition of being a grand café, and is open throughout the day. Aspen by Kempinski prides itself in using the best equipment, such as the exclusive Victoria Arduino Venus Century espresso machine, of which only 100 pieces are available in the world, with this elegant restaurant being the proud owner of the 100th machine.

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DÉCOR

European luxury is taken

up a notch at the café, where nothing but the ¿nest from around the world is used, whether it’s Italian marble Àooring, Swarovski crystal chandeliers and walls, Niko Japanese bone china, Italian furniture or German crockery. Combining glamour with a relaxed vibe, it is the ultimate hotspot for an afternoon tea soiree with the girls, or post-shopping spree escape where you can relax to the harmonious sounds of the resident harpist.

the resident barista. While they serve a selection of lunch options, and European treats such as Viennoiserie pastries, cakes and desserts, they are known for their Afternoon tea which serves 20 varieties of teas, scones with Devonshire clotted cream with preserves and raspberry jam, cucumber sandwiches and miniature pastries and coffee beverages.

FOOD

The café’s vast selection of distinct Àavoured Tchaba teas and Dallamyr coffee creations are prepared just the way you prefer, by

SIGNATURE DISH Chef’s smoking tomato soup

NEED TO KNOW TIMES Open 24 hours

OFFERS The Afternoon tea is offered from 3-6pm daily. Prices start from Dhs295 per couple, and Dhs75 per child.

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RECIPE

SIGNATURE BEEF CHEEK SERVES 4 Ingredients 300g beef cheeks (cut to however many pieces prefered) 50g carrots 50g celery 45g leeks 150ml demi-glace 10g thyme 10g tarragon 10g rosemary 100g tomatoes 15g salt 8g pepper 5g garlic 20g onions 45ml olive oil 10g cajun spices 30ml red and white wine 20ml tomato sauce 5ml barbecue sauce Method 1.Marinate the beef cheeks with salt, black pepper, cajun and herbs. Roll each piece in Àour. Heat a pan with a drizzle of olive oil, making sure the pan is smoking hot before searing the beef on each side. Set aside.

2.Heat another pan, drizzle olive oil and caramelise the vegetables, starting with

onion, carrots, garlic, leeks, and fresh tomatoes.

3.When the vegetables are slowly getting caramelised, pour the red and white wine and bring to a boil for about 5 mins. Add the demi-glace and boil for another 5 mins, then add the tomato sauce and barbecue sauce and bring to boil for about 15 mins until it reduces. Add

the herbs just before you are about to take it off the heat.

4.Pour half of the sauce into a mediumsized tray and place the seared beef cheeks, before adding the remaining sauce. Cover with aluminum foil, and cook in an oven pre-heated at 180C for 4 hrs or until the beef is tender. Serve with saffron risotto.

The café’s vast selection of distinct flavoured Tchaba teas and Dallamyr coffee creations are prepared just the way you prefer, by the resident barista.

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BOOK NOW!

Dusit Thani Dubai Tel: (+971)4 343 3333 www.dusit.com

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BENJARONG DUSIT THANI DUBAI

ne of Dubai’s most renowned and established Thai restaurants, Benjarong, located in one of the best known icons of the Dubai skyline, the Dusit Thani Dubai, overlooks the bustling Sheikh Zayed Road, and serves Royal Thai cuisine in a traditional Thai ambiance. The name Benjarong is derived from the Balinese word ‘benja’ and Sanskrit word ‘rong’, which means ¿ve colours, and refers to painted Thai porcelain. This is the Thai hotel’s signature restaurant, which offers live entertainment – a lady playing the traditional Thai khim (a brass-string instrument played with bamboo sticks) – along with enticing aromas, traditional food and drinks.

O

DÉCOR

Designed to provide a re¿ned dining experience, Benjarong resembles the palaces of King Rama V, the ¿rst king who opened up his palace and its kitchens to the public. The restaurant menu includes delicacies from the royal kitchens.

Benjarong also has three private dining areas, out of which one has low seating, to give diners a traditional experience. Dark wooden furniture, regal pillars, carvings and the blue and gold printed walls and rugs, portend the south-eastern oriental style of the country.

SIGNATURE DISH

Gaeng phed ped yang (roasted duck in red curry with pineapple, potatoes and tomatoes)

Royal Thai cuisine which is quite different from traditional popular Thai cuisine as we know it, and features a combination of Àavours such as spicy, salty, sour, sweet and bitter – with sweet being the more prominent Àavour. The culinary team showcase their creativity and keen eye for detail with fruit and vegetable carvings that are presented in dishes such as the Spicy green papaya salad with dried shrimp, chili and peanuts and Fried crispy soft shell crab with black pepper sauce, which are both a marriage of sweet and spicy Àavours.

FOOD

Benjarong offers authentic

NEED TO KNOW TIMES 12-3pm and 7-11.30pm

OFFERS The three-course Royal Bento lunch is available from Saturday to Thursday, at Dhs120 per person.

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RECIPE

TOM YUM GOONG (SPICY AND SOUR PRAWN SOUP)

SERVES 4 Ingredients 160g white prawns 20g lemongrass 20g galangal 3g kaf¿er lime leaves 60g oyster mushroom 15g roasted chili paste

10g sugar 15ml ¿sh sauce 20ml lemon juice 250ml chicken stock 10g small red chilli 5g coriander Method 1.Clean and peel prawns.

2.Heat chicken stock and bring to boil.

Add lemon grass, galangal and kaf¿er lime leaves. Then add the mushrooms and roasted chilli paste. Season with the sugar, ¿sh sauce and lemon juice.

3.Place prawns into the stock and keep boiling until they are all cooked.

4.Stir in red chili and sprinkle coriander before serving.

Dark wooden furniture, regal pillars, carvings and the blue and gold printed walls and rugs, portend the south-eastern oriental style of the country.

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BOOK NOW!

The Ritz-Carlton, Dubai International Financial Centre (+971)4 372 2323 www.ritzcarlton.com/dubaiifc

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CENTER CUT STEAK HOUSE The Ritz-Carlton, Dubai International Financial Centre

estled in the hustle and bustle of DIFC, the luxurious Ritz-Carlton, Dubai International Financial Centre is a tranquil haven. And in the hotel sits the sumptuous steakhouse, home to ¿ne cuts of meat and a lively atmosphere. Soulful jazz and blues music lovers can bask in the ambiance, while sipping on aperitifs, tucking into succulent steaks, and enjoying a selection of ¿ne wine pairings.

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DÉCOR

Striking dark burgundy and butterscotch colours and luxurious textures make up the interiors at this steakhouse, while wooden Àoors surrounded by dark green marble ooze

elegance. The magni¿cent centrepiece, sculptural handmade glass leaves supported by silver cables, which hang above the central banquette, is sure to catch your eye. To complete your dining experience, the restaurant offers live jazz and blues played by Alexandra Krstik. If the weather permits, take a seat at the outdoors patio to dine alfresco. Those who want to host an intimate gathering for close family and friends can book the private dining room which ¿ts up to 14 guests.

FOOD

SIGNATURE DISH

Offering some of the ¿nest cuts of 8S ¿let mignon, Angus sirloin, and Australian Wagyu rib eye,

plus lamb rack, tenderloin and tomahawk, this is a haven for meat lovers. Apart from a selection of steak and milk fed veal chops, the restaurant also offers appetisers, known as small cuts, such as cured salmon with mango and dill crème fraiche; carpaccio; and crab cakes. Sides include cream spinach, homemade fries with trufÀe and parmesan – a perfect accompaniment to any entrée. Sauces to pair with the steaks include béarnaise, wild mushroom, pepper sauce or a divine port wine jus. Those who have a craving for seafood can try the gratinated lobster with aged cheddar, or grilled organic salmon with potato trufÀe gnocchi. If you still have space for dessert, try the All-American pecan tart, key lime pie or an assortment of cheese.

1.200g Australian tomahawk

NEED TO KNOW TIMES 6.30-11.30pm

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Š 2013 The Ritz-Carlton Hotel Company L.L.C.

Feed your soul.

At Center Cut, the signature steak house at The Ritz-Carlton, Dubai International Financial Centre, we’ll satisfy more than just your appetite for great food, with live jazz and soulful blues now being served up alongside prime US and Australian beef.

All the ingredients you need for a night to remember at the heart of DIFC. For reservations, call 04 372 2323 or email difcrestaurants@ritzcarlton.com

RECIPE

PRIME BEEF SIRLOIN WITH ASPARAGUS SERVES 4 Ingredients 4 pieces of 280g USDA prime beef sirloin 16g salt 12g fresh cracked pepper 20ml corn oil 400g jumbo asparagus, cleaned and pared 20g salt 80g butter Method 1.Season the meat and apply corn oil to both sides.

2.Char on the grill to create crossed lines on one side, and then repeat on other side, for 2 mins.

3.Cook at 200C for about 10 mins.

4.Rest for 10 mins, until the center of the meat stops cooking. Place back in the oven for 2 mins.

5.In a pot of boiling water, blanch the asparagus until bright green and soft.

Remove from the water, and ¿nish with sea salt and butter.

7.Serve the steak with the asparagus on the side.

Soulful jazz and blues music lovers can bask in the ambiance at this steakhouse, while sipping on aperitifs, and tucking into succulent steaks.

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BOOK NOW!

Radisson Blu Hotel, Dubai Media City Tel: (+971)4 366 9111 www.radissonblu.com/hotelmediacitydubai

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25 F&B GUIDE 2013

CERTO ITALIAN RESTAURANT Radisson Blu Hotel, Dubai Media City

prime spot for discerning Italian cuisine lovers, this eatery, located in the hustle and bustle of Dubai Media City, is also a ¿rm favourite for family dining, business lunches, or a simple relaxed weekend brunch. Certo offers an impressive selection of promotions, which vary on a monthly basis, and constantly brings the best of Italian cooking to our shores.

A

oven, give Certo a rustic Àair, which offers a relaxed vibe on the weekends, yet changes drastically to a vibrant, stylish destination for corporate movers and shakers, on weekdays.

FOOD

Certo’s tantalising menu, which changes on a seasonal basis, offers authentic dishes, ranging from antipasti such as the beef carpaccio with rocket salad, parmigiano cheese and lemon dressing; to ricotta cheese and purple potato gnocchi with prawns and The venue’s focal point is the six-metre seasonal vegetables for pasta lovers; and tall wine tower which boasts vintage and delicious pizzas like the sautéed porcini new-age wines that complement every mushroom, goat’s cheese and dish served on the menu. The sleek roasted garlic pizza prepared in wood and stone décor, with SIGNATURE DISH the wood-¿red oven. features such as a wood-¿red Veal sirloin tagliata-style with rucola salad, cherry tomatoes, roasted new potato wedges and balsamic shallots

DÉCOR

It isn’t just pizza, pasta, and salads though, Certo also offers meat and seafood mains such as the beef ¿llet with green peppercorn sauce, oyster mushrooms and cherry tomatoes, rack of lamb with balsamic and rosemary sauce, crispy potatoes, red cabbage and almonds salad, and sautéed lobster with potatoes, zucchini and artichoke in tangy white wine mousse, for a more indulgent meal. With a selection of specialty olive oils on offer, a truly Italian experience is guaranteed.

The dessert menu also includes seasonal fruits, with the marinated balsamic vinegar strawberries and black pepper, served with vanilla ice cream, being a decadent option you just can’t miss!

NEED TO KNOW TIMES 12.30-3.30pm and 7-11:30pm

OFFERS The business lunch offers a two-course meal with coffee or tea for just Dhs94, and if the bill is settled before 1pm, guests receive a 20 per cent discount.

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A taste of Italy in the heart of Dubai, simply and authentically prepared

Like the great Italian family kitchen, Certo Restaurant offers authentic but modern cooking, inspired by classic Italian cuisine, using only the freshest seasonal ingredients.

Take your pick from our impressive a la carte menu for either lunch or dinner or watch out for our various monthly promotions that will satisfy your taste buds.

Certo offers mouth-watering Italian delicacies with a twist for everyone, whether you fancy being served at your table for a true Italian Friday Brunch or meeting your colleagues and clients for a classy Business Lunch during the week.

For more information and reservation, please contact us at: 04 366 9111 or email: certo.mediacity.dubai@radissonblu.com

RECIPE

DEEP FRIED COURGETTE FLOWER WITH SMOKED SCAMORZA CHEESE, DICED TOMATOES AND FRESH BASIL

SERVES 4 Ingredients 12 zucchini Àowers 240g smocked scamorza cheese 600g plum tomatoes 60ml extra virgin olive oil 20g basil leaves 200ml sparkling water 2 egg yolks

80g Àour Salt Pepper Method 1.Open the zucchini Àowers and ¿ll with the smocked scamorza cheese.

2.Dice the tomato and marinate with salt, pepper and extra virgin olive oil.

3.Make a tempura from the sparkling water,

egg yolks and the Àour, mixing all the ingredients together with a whisk.

4.Dip the Àowers in the tempura and deep fry for few minutes, turning around to insure that all sides are properly cooked.

5.Serve hot, with the marinated tomatoes on the plate, fried Àowers on top and the basil on the side.

Certo offers an impressive selection of promotions, which vary on a monthly basis, and constantly bring the best of Italian cooking to our shores.

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BOOK NOW!

Media Rotana Dubai Tecom Tel: (+971)4 435 0201 www.rotana.com/ rotanahotelandresorts/ unitedarabemirates/dubai/ mediarotana

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CHANNELS MEDIA ROTANA

his all-day dining restaurant located in this popular hotel in the Tecom area, is the ultimate dining destination for those who work and live in the vicinity. Channels offers an extensive selection of dishes, at the international buffets for breakfast, lunch and dinner, which makes it a great choice for an impromptu meal anytime, any day.

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DÉCOR

Channels interiors are simple, minimal and clean, as the main focus is on the dishes at the widespread buffet, and live cooking stations, that are positioned in the centre of the restaurant. Paintings add a burst of colour to the walls, while beige leather chairs and sleek

wooden tables give this venue a casual yet trendy look.

FOOD

Breakfast, lunch and dinner buffets at Channels offer a selection of cuisines.

Guests can try everything, from fresh salads to curries, noodles, stir-frys, and fruity desserts for lunch and dinner.

Channel’s main selling points are the theme-nights, which focus on serving authentic favourites and specialties from different countries. For instance, guests can feast on roasts and traditional British favourites such as pies and pudding at the English Channel night on Sundays, relish fresh

guacamole, tacos, burritos, crunchy nachos and chilli at the Mexican Channel night on Tuesdays, try out a selection of light, nutritious Mediterranean dishes at the Mediterranean Channel night on Wednesdays and Asian Channel night on Thursdays and Fridays. An à la carte menu featuring club sandwiches, salads, grilled chicken and pasta is available for those who want a quick bite.

SIGNATURE DISH Chicken cheyenne with ranchero sauce

NEED TO KNOW TIMES 6.30am-10.30pm and until 11pm on Thursday and Friday.

OFFERS The breakfast buffet is for Dhs110 per person, and the lunch buffet is available from Dhs130 per person. The Theme nights are available from Dhs155 per person.

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RECIPE

SEAFOOD PAELLA SERVES 4-6 Ingredients 200g small clams 12 mussels 2 cloves of garlic, coarsely chopped A pinch of saffron strands A sprig of parsley, ¿nely chopped Olive oil 1 small onion, ¿nely chopped 1 green pepper, ¿nely chopped 2 carrots, ¿nely chopped 2 medium-sized tomatoes, skinned and ¿nely chopped 200g squid 350g short or long grain rice 800ml water or ¿sh stock 200g prawns 100g peas, cooked ½ red pepper, boiled until soft and then cut into long thin strips Method 1.Clean clams by placing them in a bowl with salt, and throw away any opened clams. Wash the mussels and remove the beards (throw away any mussels that don’t shut when in contact with water).

2.In a pestle and mortar, grind the garlic, saffron, parsley and a pinch of salt.

3.Heat some olive oil in a large frying pan.

Add the onion, green pepper and carrots and fry for 5 mins. Then add the chopped tomatoes. Discard the outer dark skin of the squid and pull out the insides and the eye from the tentacles. Add the cleaned squid to the mixture and fry on a low heat for another 10 mins.

4.Add the rice and stir well to make sure it is thoroughly coated. Add the water or ¿sh stock, clams and the garlic mixture and bring to boil. Season with salt.

Put a lid on it, turn the heat down and cook on low for about 10 mins. Add the prawns and peas and stir. Arrange the mussels and strips of red pepper on top, put the lid back on and leave for another 10 mins. If it gets too dry, add more water, but shake the handle of the pan rather than stir, so that the pattern of the paella doesn’t change.

5.Once the rice is cooked and the mussels have opened, it is ready to be served.

Channels offers an extensive selection of dishes at the international buffets, for breakfast, lunch and dinner, which makes it a great choice for an impromptu meal.

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BOOK NOW!

Fogo Vivo JA Ocean View Hotel Dubai JBR, Dubai Marina Tel: (+971)4 814 5590 www.jaresortshotels.com

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FOGO VIVO JA OCEAN VIEW HOTEL DUBAI

ogo Vivo, the Brazilian restaurant located on the ¿rst Àoor of the brand new JA Ocean View Hotel at Jumeirah Beach Residence, translates to ‘/iving ¿re’ in Portuguese. Here, diners are in for a meat ¿esta, as they can sample over 12 cuts of meats, served at the table on large skewers, and carved directly on to the plate in the authentic churrasco experience. Fogo Vivo also offers an à la carte menu with plenty of seafood and vegetarian options.

F

DÉCOR

The restaurant is done up in dark brown and red colours, with wooden Àoors, which give it an elegant and sophisticated touch, while ¿ery

orange chandeliers brighten up the room and add vibrancy. At each place setting a counter, one side green and the other side red, allows guests who are partaking in the churrasco experience to commence with meat servings; the green side should be kept facing upwards to signal the waiter to serve meat, and the red side to signal they have had enough meat and would like to stop.

FOOD

Guests can indulge in The Fogo Vivo experience where they begin with traditional warm cheese bread with salted butter, before heading towards the salad bar for roasted bell peppers, palm hearts, grilled pumpkin, pickled

mushrooms and fresh salads. The traditional South American prime cuts served will include picanha (part of sirloin seasoned with sea salt and garlic); ¿llet mignon; alcatra; fraldinha; frango con bacon (tender chicken drumsticks with smoked bacon) and linguica (beef sausages). Dip each meat into a selection of sauces and dips such as the Àavourful salsa verde, chimichurri and antiuchos (vinegar infused with spices, nuts and seeds). Sides such as crispy polenta and black bean make the perfect accompaniment to these delicious meats. If you don’t want to go on a meatfest, you can also choose from the à la carte menu, which offers a selection of dishes such as the aromatic Chilean seabass and juicy grilled Maine lobster.

SIGNATURE DISH The churrasco, a selection of 12 different cuts of meat

NEED TO KNOW TIMES 6.30pm-12am, daily.

OFFERS Dhs295 per person with unlimited starters from the salad bar, a selection of 12 meats, plus side dishes and desserts.

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RECIPE

CRISPY FRIED CHICKEN COXINHA SERVES 4 Ingredients 600g chicken breast Water, for poaching chicken 50ml olive oil 100g white onions, brunoise 30g garlic, chopped 200g bell peppers (yellow and red), small diced 80g tomato paste 15g parsley, fine chopped 2l water or stock 100g unsalted butter 30g salt 1kg all-purpose flour, plus 200g for crumbing 3 fresh eggs 200g bread crumbs Method 1.Poach the chicken in water, cool it down and shred. Keep 200ml of the cooking liquid aside.

2.Heat the olive oil, brown the onion, then mix in the garlic, shredded chicken and bell peppers, and cook for a further 2 mins. Add the tomato paste and a little of the cooking liquid and then ¿nish with the chopped parsley.

3.To make the dough, mix the water or stock with butter, bring to boil and then

add salt. Add the Àour and cook, stirring continuously, until it stops sticking to the bottom of the pot.

4.Transfer to a bowl, lightly coat with oil and let it cool for a while.

5.Take a small amount of dough and ¿ll with

a tablespoon of the chicken ¿lling. Close in a tear drop shape.

6.Cover the ¿lled dough balls with Àour and dip in eggs and then breadcrumbs. Deep fry the Coxinha in oil heated to 180C for 5 mins.

Diners are in for a meat fiesta, as they sample over 12 cuts of meats, served at the table on large skewers, and carved directly on to the plate.

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BOOK NOW!

Fogueira Restaurant and Lounge Ramada Plaza Jumeirah Beach Residence Tel: (+971)4 439 8888 www.ramadaplazajbr.com

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FOGUEIRA RESTAURANT AND LOUNGE Ramada Plaza Jumeirah Beach Residence

he all-you-can-eat Brazilian churrascaria, Fogueira Restaurant and Lounge serves a Rodizio-style barbecue, which meatlovers can savour on the 35th Àoor of Ramada Plaza Jumeirah Beach Residence.

Authentic Brazilian food, with chilled out tunes by the live band and samba performances, complete a dining experience at this restaurant.

T

DÉCOR

Fogueira’s interiors feature traditional Brazilian designs, with green and yellow placemats, crocodile leather chairs, and wooden furniture, all of which represent the colours and themes associated with the country. The Fogueira Restaurant

itself boasts an outdoor terrace featuring a cocktail bar, and offers exquisite views of the Marina and the Palm Jumeirah. After you indulge in Brazilian cuisine, or if you simply want to enjoy after-work drinks and shisha, do so at the terrace of the Fogueira Lounge.

FOOD

Take a seat and prepare yourself for a meaty feast, as Passadores (meat waiters) bring large skewers speared with a variety of meats, beef, lamb, chicken and pineapple to the table. Each diner is given a card with both green and red coloured markers on it, which they are meant to use to indicate when they want to be served, and

SIGNATURE DISH Picanha (beef rump cap)

when they have had their ¿ll.The Brazilian style Churrascaria offers unlimited cuts of meats for mains, so begin with a visit to the salad and side bar, where over 30 items including fresh vegetables, cheese, soup and cured meats are available to indulge in. You can also try the side plates such as polenta, black beans, fried bananas, farofa, fresh cheese bread, and mashed potatoes. Once done, turn your card to the green side to signal the meat waiter to start serving you. You can tuck into over 15 cuts of meats such as rib eye; strip loin; chicken drumsticks; chicken wings, with caramelised pineapples being served between each meat course. You can pair the meats with sauces such as vinaigrette, chimichurri and guasacaca.

NEED TO KNOW TIMES Fogueira Restaurant: 7pm-2am daily and 12:30-3pm Friday and Saturday.

Fogueira Lounge: 5pm-2am daily

OFFERS The Saturday brunch includes unlimited meats, appetisers and salads, from Dhs260 per person; and Dhs130 for children between six-12.

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the Brazilian dining adventure

With its stunning views and warm and welcoming ambience, Fogueira is the new destination of choice for gatherings of family and friends. The authentic all-you-can-eat Brazilian barbeque features endless cuts of meat that are served straight to your table XQWLO HYHU\ERG\śV KDG WKHLU ƩOO /RFDWHG RQ WKH WK ƪRRU Hours of operation: /XQFK IURP SP WR SP ZHHNHQGV RQO\

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9HTHKH 7SHaH 1\TLPYHO )LHJO 9LZPKLUJL at JBR, Bahar 7, Dubai, United Arab Emirates Tel: +971 4 439 8888 Fax: +971 4 439 8889 info@ramadaplazajbr.com, www.ramadaplazajbr.com facebook.com/RamadaPlazaJBR

RECIPE

ESCONDIDINHO SERVES 4 Ingredients 500g dried beef 60g onions, chopped 60g garlic 220g fresh tomatoes 500g cassava 200ml fresh cream 200g cream cheese 200g cheddar cheese Salt to taste Method 1.Wash the beef and add it to a pot of water. Cook for 20 mins.

2.Shred the meat and sauté with half of the onions, half of the garlic and tomatoes.

Set aside.

3.Boil the cassava, and when it becomes tender (check with a fork) strain the water, and add the rest of the onions, garlic, salt and fresh cream. Mash well.

4.In a bowl, make a layer with half portion of the mashed cassava, and cover with the shredded meat.

5.Make another layer with the rest of the mashed cassava and cover it with the cream cheese. Top with cheddar cheese and gratin in a preheated oven at 200C for 20 mins.

Authentic Brazilian food, with chilled out tunes by the live band and samba performances complete a dining experience at this restaurant.

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FREVO FAIRMONT THE PALM

ocated at the recently opened luxury resort, Fairmont The Palm, Frevo offers a taste of the authentic Brazilian Churrascaria experience, bringing together a selection of over 15 cuts of Brazilian meat.

The restaurant is perfect for large gatherings and celebrations with families and friends, as everyone can eat, drink and celebrate till they have indulged to the max.

L

DÉCOR Frevo’s sleek and airy interiors feature large glass windows allowing for natural light to come through during the day, showcasing remarkable views of the glistening pools below, the Dubai Marina beyond, and of

course, the sea. The outdoor area is perfect for those who want to enjoy a waterfront dining experience, where the sun umbrellas protect you from the harsh rays.

FOOD With no à la carte menu as such, the food here is served in as traditional a style as possible – different cuts of meat, all carved in churrasco style right at your table, a popular south Brazilian method.

To commence your meal, help yourself to the salad buffet which includes a Àavourful palm heart salad, as well as fresh seafood and grilled vegetables, washed down with Caiprinhas, a popular South American cocktail, and

cachaça (a distilled drink made from sugar cane), before trying the black bean stew, biro biro rice and crispy polenta served in little rustic dishes. The colourful wooden board indicating the Pasadore’s guide to meat, on a cow, shows you the cuts you will be feasting on. These include Picanha (rump), which is tender and juicy, Contra ¿le (sirloin), and Ponta de Agulha (brisket), a slow-roasted meat. Wait for the meat waiter to pass by your table, take in the aromas and choose your meat slices.

Also on offer are other grilled meats like lamb and chicken. Finish with a visit to the dessert buffet to try churros with chocolate, a selection of fresh fruits, cakes, puddings and Àambé fruit prepared in front of you.

SIGNATURE DISH The Paulista soup

NEED TO KNOW TIMES 7-11.30pm from Saturday to Wednesday, 12-3.30pm on Friday, and 7-12am on Thursday and Friday.

OFFERS The brunch is from Dhs295 per person.

Enjoy Latin American dances, two caipirinhas and a tasting platter for Dhs120 per person, on Saturday.

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BOOK NOW!

Fairmont The Palm Palm Jumeirah Tel: (+ 971)4 457 3457 www.fairmont.com/palm-dubai

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RECIPE

CHURRASCO STYLE GRILLED TOP SIRLOIN, BIRO BIRO RICE, BLACK BEAN STEW, GAUCHO SAUCE SERVES 4 Ingredients 500 kg top sirloin Sea salt For the gaucho sauce 1 onion 2 red chilli 100ml red wine vinegar 100ml olive oil 10g parsley For the biro biro rice 50g butter 3 eggs 300g basmati rice (cooked) 50g green onion Salt and pepper to taste ml white vinegar ml water 200g shoestring potato fries For the black bean stew 250g black beans 2 bay leaves ½ medium onion cut in half (½ to soak with the beans and ½ ¿nely chopped) 100g beef bacon, chopped 50g garlic, minced 1.To make the stew, soak the beans, bay leaves and ½ an onion, cover with a little water, overnight. The next day, bring the ingredients to a boil, reduce to a simmer

and cook until tender. Fry the beef bacon until crisp, and add the chopped onions and garlic. Mix and add to the cooked black beans. Remove the onion and bay leaves. Simmer for another 20 mins.

Season to taste and keep aside.

2. Season the beef with the sea salt and grill over gas or charcoal slowly for 20 mins.

3.To make the sauce, combine all the ingredients in a blender and refrigerate until ready to serve.

4.For the biro biro rice, melt the butter

in a non-stick frying pan, add the eggs and season. Fry until they become like omelettes. Add the cooked rice, 2/3rds of the green onions, and salt and pepper to season. Mix together and serve.

5.Make the shoestring fries by cutting potatoes with a mandolin. Add to water and white vinegar and soak for 20 mins.

Fry on medium heat until they turn crispy brown.

6.Garnish the rice with shoestring fries and the rest of the green onions, and serve with the grilled beef and black bean stew.

Over 15 cuts of Brazilian meat, all carved in churrasco style – a popular south Brazilian method – are served right at your table in Frevo.

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BOOK NOW!

Taj Palace Hotel, Dubai Al Rigga Street Tel: (+971)4 223 2222 www.tajhotels.com

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HANDI TAJ PALACE HOTEL, DUBAI

ne of the most established restaurants of the city, this award-winning outlet offers authentic north Indian cuisine that both novices, as well as Indian food-lovers, can try, to indulge in a traditional feast of some of the ¿nest dishes, that hark back to the Mughal period. Set in the lobby of the hotel, the signature restaurant boasts beautiful interiors to match the appetising food, tempting aromas, and melodic music.

O

DÉCOR

Handi’s regally-styled interiors are made up of gold and beige colours, a constant theme running throughout, which is seen in the lanterns, drapes and even the dining chairs. The domed

ceilings give Handi a spacious feel, while the open kitchen offers views of the chefs in action, preparing delicious tandoor and naan breads.

FOOD

Whether you’re looking to sate your taste buds with a thali (platter of different curries, with accompaniments like roti bread and rice), or simply want to dive straight into an aromatic curry, or a selection of kebabs, there’s something for everyone at Handi.

The restaurant’s signature offering, a Thali meal is available in vegetarian and nonvegetarian versions, and includes a selection of dishes such as butter chicken, lentils, and

SIGNATURE DISH

The Thali, a platter of various dishes in small portions, served with bread and rice

vegetarian stir fry. All dishes are prepared in tandoors, tawas and handis, to give theman authentic Àavour. A must-try on the menu is the dum-pukht biryani, which comes in an earthen pot covered in puffpastry and releases a divine aroma upon cracking open; the butter chicken, which offers a combination of sweet and spicy Àavours, and pairs well with melt-in-yourmouth butter naans, and the Lucknowi kebabs which are juicy and tender. Other delights offered are chicken, seafood, or mutton tandoori, which can be washed down with a sweet lassi (yoghurt drink), and sweet treats such as carrot halwa – a carrot dessert served warm with a scoop of vanilla ice cream.

NEED TO KNOW TIMES 12:30-3pm and 7pm-10:30pm

OFFERS Handi offers a quick Business lunch menu which includes a vegetarian thali for Dhs95, and a non-vegetarian thali for Dhs115.

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RECIPE

NIHARI MURG SERVES 4 Ingredients 150ml corn oil 6 cloves 6 green cardamoms 4 black cardamoms 1 cinnamon stick 4 bay leaves 300ml chicken stock 50g ginger garlic paste 15g salt 15g red chilli powder 20g coriander powder 10g turmeric powder 100ml water 50ml yoghurt 100g brown onion paste 12 pcs chicken with bone 50g gram Àour 1g saffron 3 drops of kevda water (available in specialty stores) 10g coriander, chopped 6 green chillies, chopped 10g nihari masala 10g ginger, julienned Method 1. Heat oil in a pot and add the cardamom, cinnamon, cloves and two bay leaves.

Sauté for a few seconds. Add the chicken

stock, ginger garlic paste, salt, red chili, turmeric, coriander powder, bay leaves and 100ml water.

2.Cover the pot and let it cook on low heat for 10 mins. Add yoghurt and brown onion paste and cook for 5 mins. Add chicken pieces, and stew until chicken turns tender.

3.In a separate heated oiled pan, add the gram Àour and sauté until brown. Slowly mix in the chicken mixture, and add kevda water, saffron, coriander, green chillies and nihari masala. Mix well and let it simmer for two minutes. Serve with naan.

Whether you’re looking to sate your taste buds with a thali, or simply want to dive straight into an aromatic curry, there’s something for everyone at Handi.

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BOOK NOW!

Shangri-La Hotel, Dubai Tel: (+971)4 405 2703 www.shangri-la.com/dubai

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HOI AN Shangri-La Hotel Dubai

oi An, Shangri-La’s modern Vietnamese restaurant with French inÀuences, is redolent with aromas of various herbs and spices. Tucked away on the ¿rst level of the luxurious hotel, the award-winning restaurant combines exceptional hospitality with elegant décor, alluring aromas, and delicious food. Hoi An’s seasonal and festival-related menus allow guests to try a diverse range of dishes, so make it a point to check out the restaurant when there is a special festive celebration on, and witness the change in décor as well - which is revamped to suit the theme.

H

DÉCOR

Wooden furnishings and

pink lotus lamps give Hoi An a cosy vibe.

Oriental-style wooden ceiling fans add a traditional touch to the décor, while plants and Àowers give the entire space a fresh feel. Hoi An’s dim lighting makes it a perfect setting for an intimate dinner, or even a relaxed night out with a group of friends.

don’t miss new dishes from the seasonal menu such as mackerel with baby bok choi and white cabbage in spicy ginger sauce, and the wok-seared beef tenderloin. The Vietnamese-style crème brûlée garnished with sesame seeds and candied ginger tuile provides a delightful end to the meal.

FOOD

Hoi An’s extensive menu is perfect for novices to the cuisine. You can either choose a set menu option, which is brimming with signature dishes, or try delicacies like the fried crispy spring rolls, or rice Àour pancakes ¿lled with shrimp, chicken, bean sprouts and fresh herbs. For mains,

SIGNATURE DISH Deep fried crispy spring rolls

NEED TO KNOW TIMES 7pm-12am

OFFERS The four-course Hue set menu is available for Dhs315 per person, and the four-course Saigon set menu is available for Dhs335 per person.

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RECIPE

OVEN BAKED SEA BASS WRAPPED IN LOTUS LEAF, FRUIT KUMQUAT AND MIXED GREEN HERBS SERVES 4 Ingredients 360g sea bass ¿llet 10ml corn oil 10g ginger, chopped 10g banana shallots, chopped 10g lemongrass, chopped 10g garlic, chopped 10g chilli 10g galangal, chopped 20g shrimp paste 20ml ¿sh sauce 2 tbsp sugar 1 tsp turmeric powder ½ tbsp salt ½ tbsp black pepper, ground 100g lotus leaf (Available at specialty stores) 15g kumquat 50g pineapple slice 5g mint 5g coriander 5g shisso (Available at Spinney’s) 2 tbsp lime juice Method 1.To make the sauce, heat the corn oil in a pan, then add ginger, shallot, lemongrass, garlic, chilli and galangal. Season with shrimp paste, ¿sh sauce, sugar, pepper,

turmeric powder. Stir it well then move it to the side. After it cools, blend well in a food processor.

2.Marinate the ¿sh with salt and pepper and set aside for 5 mins.

3.Wash the lotus leaf and steam, then place the ¿sh into the lotus leaf and wrap

it. Preheat the oven to 180C and bake for 10 mins.

4.Place the ¿sh onto a plate, cut the leaf and add the kumquat, pineapple, lemon juice and herbs over the ¿sh. Serve hot with steamed rice.

Tucked away on the first level of Shangri-La Hotel Dubai, the award-winning restaurant combines exceptional hospitality with elegant décor and delicious food.

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BOOK NOW!

Lafayette Gourmet Galeries Lafayette, Dubai Mall Tel: (+971)4 339 9933 galerieslafayette-dubai.com

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LAFAYETTE GOURMET Galeries Lafayette Dubai

O

ffering Àavours and aromas from all over the world, Lafayette Gourmet, nestled on the second level of the popular French department store Galeries Lafayette at The Dubai Mall, tantalises all the senses with a diverse range of cuisines.

Choose from over eight cuisines in one destination, and indulge in a gastronomic feast, while you take a break from your shopping spree.

DÉCOR

fresh approach to dining, and a relaxed ambiance, with seating at counters as well as comfortable sofas in the lounge. The large, open gourmet haven has the delistyle counters serving different cuisines spaced well apart, so you can make your way through each, taking in the enticing aromas and tempting sights of live cooking, to choose what you want to eat.

even luxury gourmet foods such as foie gras and caviar. Lafayette Gourmet is suitable for any occassion, whether it’s a selection of the ¿nest cheese, a quick business lunch, midday snack, a relaxed dinner, or an authentic sweet treat such as churros from the Spanish restaurant Tapeo.

FOOD

Whet your appetite with dishes from over eight different cuisines, including Italian Taking over the entire second level, this wood-¿red oven pizzas, Mediterranean spacious food hall-style area features salads, sushi, Indian tandoor and individual restaurant stations curries, Moroccan tajines, with open kitchens. The sleek SIGNATURE DISH Spanish paella, steak, and and modern venue offers a Lafayette wasabi prawns with mango salsa, tofu and mushroom

NEED TO KNOW TIMES 10am–10pm on weekdays and 10am -12am on weekends.

OFFERS Receive 10 per cent off your bill, when you use the free Galeries Lafayette loyalty card.

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I N T E R N A T I O N A L

F O O D

H A L L S

A N D

D I N I N G

L AFAY E T T E G O U R M E T, 2 N D F L O OR G ALE R I E S L AFAY E T T E , T H E D U B A I M ALL

RECIPE

SEARED SCALLOPS WITH CASTELLUCCIO LENTIL AND TRUFFLE VINAIGRETTE, ROCKET LEAVES SERVES 4 Ingredients 2 large tomatoes Olive oil Lemon 4 pcs scallops Small rocket leaves Mixed cress 1 baguette For the vinaigrette 25ml honey 25ml dijon mustard 25ml balsamic vinegar 150ml olive oil 100g castellucio or puy lentils 10ml white trufÀe oil Method 1.Combine the honey, mustard, balsamic and trufÀe oil together, slowly add the olive oil and whisk to form the base of the dressing.

2.Wash the lentils and cover with twice the amount of water, bring to a boil, reduce the heat to a simmer and cook for about 20 mins. Season with salt after cooking. While still warm, dress the lentils with the trufÀe dressing.

3.Slice the tomatoes in half. Then, using a small round pastry cutter, cut some tomato rounds (around 3-4 pcs),

depending on the size, drizzle with lemon juice, olive oil and salt and pepper.

4.Slice the baguette and drizzle with olive oil, season with sea salt and pepper and place in the oven until crisp.

5.Heat a pan with a small amount of olive oil, season the scallops and sear in the hot pan for about 45 secs each side. Just before you remove from the pan, add a

small knob of butter. Remove and place on kitchen paper to drain.

6.To serve, arrange the seasoned tomatoes on the plate and the scallops on and around the tomatoes. Spoon the warm lentil dressing around the plate, break the baguette crisps up, and place next to the scallops. Arrange the rocket leaves and cress to garnish.

Choose from over eight cuisines in one destination, and indulge in a gastronomic feast, while you take a break from shopping.

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BOOK NOW!

Emirates Golf Club, Sheikh Zayed Road Tel: (+971)4 417 9999 ww.dubaigolf.com

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LE CLASSIQUE EMIRATES GOLF CLUB

e Classique has long been an institution for Dubai residents. Set inside the Emirates Golf Club just off Sheikh Zayed Road, the venue is ideal for those who enjoy a ¿ne dining experience of mouth-watering French delights, while looking out at the Majlis golf course.

L

DÉCOR The glamorous interiors of Le Classique, with art-adorned glass windows and a swanky bar with crystal chandeliers, give the restaurant a sense of sophistication and class. Wooden Àooring near the bar and soft carpeting in the dining section separate the two, making for a relaxed vibe in the dining area,

and a stylish atmosphere at the bar. The recently renovated outdoor terrace seats around 90 people, and offers exquisite views that overlook the championship golf course and driving range.

FOOD

Lovers of French cuisine are in for a sensory journey with the introduction of the latest menu, ¿lled with mouth-watering offerings, at Le Classique. Choose from the à la carte menu or try the four-course or seven-course degustation menu. Highlights of the menu include the premium Bresse chicken from France, which has been rated one of the best tasting chicken by Michelin-

star chef Heston Blumenthal. This is served with a morel sauce or wild garlic, and is carved at the table. Other signature dishes featured on the menu are seared medallion of tuna marinated with anchoiade; foie gras terrine with date mousse, a twist on the traditional bouillabaisse, and handmade king crab ravioli. Desserts include soufÀé, pink almond tart, and the traditional favourite, crepe suzette.

SIGNATURE DISH French onion soup

NEED TO KNOW TIMES Sunday – Saturday from 12-3pm and 7-12am. The restaurant is closed on Monday.

OFFERS The two-course lunch is for Dhs98, and three-course lunch is for Dhs130 per person. The Saturday gourmet brunch costs from Dhs295 per person.

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To see our culinary schedule, including our excellent Weekend Gourmet Brunch on Saturdays and Ă la carte Gourmet Tuesdays, visit www.dubaigolf.com

RECIPE

SEARED RED TUNA WITH BALSAMIC VINEGAR, ACCOMPANIED BY CRUNCHY VEGETABLES SERVES 4 Ingredients 4 slices of red Mediterranean tuna Balsamic vinegar 15ml olive oil 60ml basil oil 30ml balsamic vinegar For the crunchy vegetables 2 tomatoes ½ cucumber, peeled and de-seeded ½ red bell pepper, peeled and cubed 100g fresh green asparagus 3 pink radishes 200g small fava beans 20 black olives 12 basil leaves ½ romaine lettuce 2 scallions, peeled and sliced ½ garlic clove 2 ¿llets salted anchovies 8 thin slices of slow-roasted tomatoes 1 tbsp and 1 tsp basil oil Fleur de sel, freshly ground pepper, and espelette chili Method 1.Cut the tomatoes into quarters and remove the seeds, keeping only the Àeshy part. Peel the cucumber, using a vegetable peeler to cut it into ribbons.

2.Boil the green beans in salted water, and

¿nely slice the pink radishes.

3.Shell the small fava beans and remove the shoots.

4.Rub the inside of a salad bowl with half a clove of garlic.

5.Combine all the vegetables and season with olive oil, basil oil, Àeur de sel, and freshly ground pepper. Refrigerate until ready to serve.

6.Marinate the tuna in balsamic vinegar for 5 mins, blot dry, and sprinkle with

espelette chili.

7.Sauté the tuna in a little olive oil, 30 secs on each side, and transfer to a serving dish.

8.To serve, arrange the vegetables on top of the tuna slices with the anchovy ¿llets and the olives. Use the rest of the balsamic marinade, together with the basil oil as dressing. Sprinkle Àeur de sel and serve.

Lovers of French cuisine are in for a sensory journey with the introduction of the latest menu at Le Classique.

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BOOK NOW!

Dubai Creek Golf and Yacht Club (+971)4 295 6000 www.dubaigolf.com

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LEGENDS Dubai Creek Golf and Yacht Club

ased at the striking Dubai Creek Golf and Yacht Club, Legends took a turn for the better after its makeover in 2011. Everything from the food, to the design and layout was transformed into the snazzy dining destination it is today. The restaurant’s main aim is to provide diners with a memorable experience while serving delicious food made from good quality ingredients and fresh produce.

B

DÉCOR Floor to ceiling glass windows make this restaurant is one of the top spots to enjoy a meal with a view – it offers mesmerising views of the Dubai Creek it is located right next

to. Rich fabrics and beautifully designed furniture, in deep autumn colours, add a hint of elegance to the interiors, while white canopies and tables with in-built barbecue stations give the outdoor terrace a relaxed vibe. A highlight at this terrace is the Àoating VIP table, that sits atop an under-lit pool, and can seat up to eight people.

FOOD

While meat-based dishes are a main feature of the menu, the restaurant offers other dishes that are impressive and unique too. Commence your meal with mini appetisers such as Tempura shrimp, lobster kibbeh and foie gras dates. Traditional

favourites such as seafood chowder, organic beef carpaccio and French onion soup are also available. Dishes such as the chateaubriand, Àambé tenderloin and lobster and coral cream are carved and prepared at the table itself. Other popular choices include the duck breast with vanilla lime mash, and seafood offerings such as the rock lobster thermidor. For desserts, don’t miss the toffee banana tart with warm tanariva chocolate sauce and tutti frutti. The Legends Friday brunch is a great option for a fun day out with the family, offering an unlimited selection of starters and desserts, with an à la carte menu for main courses; as well as a children’s zone with fun-¿lled activities and a buffet.

SIGNATURE DISH Chocolate fondant

NEED TO KNOW TIMES 12-3.30pm on Friday, 7pm-12am from Monday to Saturday.

OFFERS The Friday brunch is available from Dhs235, and is free for children below 12.

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OUR LOCATION IS LEGENDARY.

OUR BUILDING IS LEGENDARY.

OUR BRUNCH IS LEGENDARY.

IS THERE ANYWHERE BETTER TO ENJOY A LEGENDARY WEEKEND?

Indulge in a legendary culinary adventure every Friday from 12 noon until 3.30pm at Legends restaurant with fun filled activities for children.

Savour our endless starter and dessert buffet along with your selection from the a la carte menu, all for AED 235 with soft beverages, AED 370 including a selection of house beverages or AED 495 with premium bubbly. Children under 12 years dine for free.

For reservations call +971 4 295 6000, email creekdining@dubaigolf.com or visit www.dubaigolf.com

RECIPE

ORGANIC BEEF FILLET CARPACCIO SERVES 4 Ingredients 600g organic beef tenderloin 80g parmesan shavings 2 tbsp olive oil 20g carrot, julienne 20g yellow zucchini, julienned 20g green zucchini, julienned 8g Savora mustard (available at specialty stores) 8g grain mustard 4g black lava salt 12g parsley and rosemary, chopped Method 1.Cut the tenderloin and shape into small rectangles. Beat the meat with a mallet to get wafer thin pieces .On a plate, place 3 small dots of Savora mustard, spread it, and add the pieces of beef on top.

Sprinkle some rock salt on the beef.

2.Blanch the vegetables and then chill in ice water. Drain and mix some grain mustard and olive oil. Season and arrange on alternate beef slices.

3.Peel strips of parmesan and arrange it on the beef.

4.Garnish with black lava salt and chopped herbs. Finish off with a drizzle of olive oil and serve.

While meat-based dishes are the highlights of the menu, the restaurant offers a selection of other items that are impressive and unique too.

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BOOK NOW!

The Address Dubai Marina Tel: (+971)4 436 7777 www.theadress.com/en/hotel/ dubai-marina

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MAZINA The Address Dubai Marina

ocated in the stylish Dubai Marina hotel, Mazina has gained popularity with residents of New Dubai, especially families with young children, because of the Generation Creation family brunch that includes a selection of fun-¿lled activities for adults and kids to do together. It isn’t just the Saturday family brunch that’s well known though, as Mazina offers innovative themenights every day of the week, to cater to the evolving cravings of diners. The restaurant offers a wide selection of cuisines, to suit international tastes.

L

DÉCOR This airy and spacious restaurant stimulates all the

senses, with a combination of aromas, and tempting buffet displays.The interiors of the restaurant are sleek and minimal, with wooden Àooring and ceilings, long glass chandeliers and simple black tables, teamed with gorgeous views of the Marina from the Àoor-to-ceiling windows.

FOOD

Whether you choose to feast during breakfast, have a quick business lunch, check out the Friday Salsa brunch, which includes live entertainment, with friends, take the kids to the Generation Creation Saturday family brunch, or try the mouth-watering dishes at the theme nights offered every

SIGNATURE DISH

Lobster spring rolls with caviar crème fraiche and baby greens

day, there is something for everyone. Try the Saturday Bouillabaisse theme night to try the traditional Provençal ¿sh stew from Marseille; the Sunday Carvery night for fresh roasts and vegetables; a selection of curries, pickles and breads at the Monday Spice Route Journey; the Thursday S S night for steak, salads and sushi; and the Mongolian food night on Wednesdays.

Mazina specialises in lavish buffets that offer a variety of dishes from Asian and Arabic to European and Indian. Those who prefer a light meal can sample fresh salads from the salad station, while others who want a more extravagant experience can enjoy tender steak, fresh seafood, wok-fried noodles,curries; roast; grills; and desserts.

NEED TO KNOW TIMES 6.30-10.30 am; 12-3pm and 6.30-11pm.

Brunch timings - 12 pm-3.30pm.

OFFERS Mazina offers a selection of theme nights which take place daily.

Promotions are subject to change during Ramadan.

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Salsa

YOUR WAY INTO THE WEEKEND

Join

us every Friday at Mazina for a brunch with a difference and get a taste for the good life in the vibrant heart of Dubai Marina. Savor international flavors, locally inspired appetisers, entrées and delicious desserts, then get your dancing shoes on for a fast-paced salsa session or simply sit back and enjoy good food and a great vibe.

Every Friday 12 pm until 3.30 pm AED 280 per person with soft drinks; AED 395 with free-flow house beverages

T: +971 4 436 7777 DINE.DUBAIMARINA@THEADDRESS.COM WWW.THEADDRESS.COM

RECIPE

BRAISED COD, CHARRED FENNEL BROTH AND BLACK AND WHITE SESAME BOK CHOY SERVES 4 Ingredients ¼ red pepper ¼ yellow pepper ¼ rib of celery ¼ carrot ¼ spring onion 1 fennel bulb 1 tbsp olive oil 1 cup ¿sh stock 200g of 4 cod ¿llets 4 pcs bok choy 1 tbsp sesame oil 1 tbsp black sesame seeds 1 tbsp white sesame seeds 1 tbsp tarragon, chopped 1 tsp sesame oil 2 tsp rice vinegar 1 lemon Salt and pepper Method 1.Cut peppers, celery, carrot and spring onions into long thin strips and place into a container of ice water for 30 mins.

2.Cut fennel bulb in half, remove core and separate leaves. Toss leaves with olive oil and season. Place on a medium hot grill for 1-2 mins per side, or until it caramelises. Set aside to cool. Once cool, slice lengthwise into ½ cm pieces.

3.To make the broth, simmer the ¿sh stock with the charred fennel in a small pot for around 2 mins.

4.Preheat frying pan to medium heat, season cod ¿llets and sear on both sides.

Add fennel broth to cover one third of the way up the ¿sh, put the lid on frying pan and simmer for 4 mins or until it begins to feel ¿rm.

5.While the cod is simmering, quarter the bok choy length wise and sauté in another pan with sesame oil for 3 mins.

Add black and white sesame seeds

during the last minute of cooking.

6.Put sautéed bok choy on the bottom of a large pasta bowl and place one piece of cod on top. Ladle two ounces of fennel broth around the ¿sh.

7.When ready to serve, remove cut vegetables from ice water and dry. Put all dry vegetables in a small bowl and combine with tarragon, sesame oil and rice vinegar. Toss lightly and place on top of the cod. Finish with a squeeze of lemon juice.

It isn’t just the Saturday family brunch that’s well known, Mazina offers a theme night every day of the week, to cater to the evolving cravings of diners.

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JW Marriott Marquis Dubai Tel: (+971)4 414 3000 www.jwmarriottmarquisdubailife.com

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RANG MAHAL BY ATUL KOCHHAR JW Marriott Marquis Dubai

ichelin-star chef Atul Kochhar’s ¿rst restaurant in the Middle East, Rang Mahal is located in the tallest hotel in the world, JW Marriott Marquis Dubai. With a prestigious spot on Sheikh Zayed Road, this ¿ne dining restaurant offers traditional Indian cuisine with a contemporary touch, for diners to get a taste of the different cuisines of India.

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and red and yellow chairs bring to life the colours of Rajasthan – the restaurant’s roots – while the open glass kitchen showcases Atul’s team preparing food at the hot tandoors and charcoal grills. The illuminated cocktail bar is perfect for large gatherings and pre-drinks before a mouthwatering Indian meal.

FOOD

The latest ¿ne dining Indian restaurant to enter Dubai’s culinary scene, Rang Mahal Located on the fourth level of the hotel,

by Atul Kochhar fuses traditional cooking Rang Mahal by Atul Kochhar boasts vibrant with modern Àavours. Dishes are served as Indian murals, with a few classic features sharing platters, and some of the such as carved stone pillars, highlights on the menu include wooden screens and artefacts.

SIGNATURE DISH Khori kempu, a southern Colouful orange paintings Karara kekada – Soft shell crab with seasoned apple, peanut salad and coriander aioli

Indian spiced fried chicken with curry leaf and tomato chutney; Butter tossed lobster in mustard and coconut sauce; and stewed chicken in green herbs, yoghurt and cashew. Vegetarian signature dishes include saag paneer (tempered spinach with cottage cheese) and white chickpea cassoulet. Desserts range from fennel bread and butter pudding to traditional sweets such as gulab jamun.

NEED TO KNOW TIMES 6pm-1am on weekdays and until 2am on weekends.

OFFERS The Tasting menu, served in two or three sets, is available from Dhs300.

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Discover the sensational New India, courtesy of Michelin star chef Atul Kochhar. A touch of tradition, fused with contemporary air; creating a feast for the senses and inspiring your mind.

Rang Mahal, the festival of color has begun.

JW Marriott Marquis Dubai Sheikh Zayed Road, Business Bay T +971 4 414 3000 jwmarriottmarquisdubailife.com

RECIPE

BHUNA BAIGAN AUR SIMLA MIRCH SERVES 4 Ingredients 500g large aubergines 4-5 roasted garlic cloves 300g bell peppers 8-10 red cherry tomatoes 300g burrata cheese 118g roasted pine nuts 236ml extra virgin olive oil 50g chervil 236ml vegetable oil 5g dry fenugreek leaves 4-5 basil leaves 10g toasted cumin seeds 10g sea salt Method 1.Roast the aubergines, bell peppers, garlic and cherry tomatoes at 200C for around 10-15 mins.

2.Once the vegetables are roasted, remove the outer peel and seeds.

3.In a separate bowl, add the vegetable oil, dry fenugreek leaves and salt. Mix them gently and add julienned bell peppers.

Allow to rest for 2-3 hrs.

4.To serve, mash the roasted aubergines and spread it gently on a plate. Arrange the seasoned julienne bell peppers, followed by the roasted tomatoes, slices of garlic, pine nuts and burrata cheese.

Drizzle olive oil and sprinkle fresh coriander and basil leaves, toasted and crushed cumin seeds and sea salt.

With a prestigious spot on Sheikh Zayed Road, this fine dining restaurant offers traditional Indian cuisine with a contemporary touch.

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BOOK NOW!

Rivington Bar & Grill Souk Madinat Jumeirah Tel: (+971)4 366 6464 www.rivingtongrill.ae

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RIVINGTON BAR & GRILL Souk Madinat Jumeirah

he second Dubai outlet of this popular British restaurant, Rivington Bar and Grill opened in this well-loved location in spring 2012. A stalwart of British cuisine with UAE residents, its sister restaurant, Rivington Souk Al Bahar Downtown, recently picked up the BBC Good Food ME 2012 award for Best Modern British restaurant, proving itself to be much like its popular London outpost. But the Madinat Jumeirah outpost offers a completely different experience, with its upstairs bar and four spacious terraces with exquisite views of the Arabian gulf, and plenty of daily bar offers – so it’s as much a place to head for relaxed after-work drinks, as it is for a gourmet meal.

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DÉCOR The main restaurant is housed in a fresh and airy space, while the mezzanine Àoor, also known as the Rivi Bar, is ideal for a refreshing drink and light bites. Rustic, wooden interiors with charming LED sayings on the wall, such as ‘Live, laugh, love’ and ‘Never let me go’ showcase the trendy, quirky atmosphere. The terraces are ideal for private events, which can be tailored according to individual requirements and budget.

FOOD

its championing of modern British cuisine.

Some of the most popular items on the menu include the ¿sh and chips with mushy peas, Rivington burger, steak tartare, shell¿sh cocktail, lamb chops and heavenly classics such as the Eton mess, honey comb ice cream and the melt-in-your-mouth sticky toffee pudding.

The restaurant’s menu changes every season, but is consistent in

SIGNATURE DISH Rivington ¿sh and chips

NEED TO KNOW TIMES 12-11pm on weekdays and 12-11.30pm on weekends

OFFERS The Rivington lunch hour deal offers two-courses for just Dhs100.

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RECIPE

ETON MESS SERVES 4 Ingredients 50ml egg whites 75g caster sugar Meringue sticks, to garnish Fresh strawberries (about 2-3 per person) For the cream 250ml whipping cream 1½ tbsp icing sugar 1 vanilla bean, scraped For the sauce 250g strawberries, frozen 35g caster sugar Method 1.To make the meringue, whisk the egg whites and caster sugar until there are hard peaks and the mix is Àuffy. Bake at 100C for 1 hr.

2.Whip the cream, vanilla bean and icing sugar together and store in the fridge until needed.

3.Make the sauce by simmering strawberries on a low heat. Once the strawberries have secreted their juices, add the caster sugar. Simmer for a further 5 mins then remove from heat. Blend until combined and then strain.

4.In a mixing bowl, place the whipped cream, meringue bits, a few spoons of strawberry sauce and fresh strawberries.

Combine the ingredients ensuring not to over-mix so the cream does not start to run.

5.Take a dessert glass and pour some of the sauce. Add fresh strawberries on top, and place a scoop of the mixed

cream and meringue to ¿ll the glass half way up. Add some more sauce and ¿nish with the remainder of the cream and meringue. Garnish with meringue sticks and fresh strawberries. Serve immediately.

The main restaurant is housed in a fresh and airy space, while the mezzanine floor also known as the Rivi Bar, is ideal for a refreshing drink and light bites.

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BOOK NOW!

So¿tel Dubai Jumeirah Beach The Walk,JBR Tel: (+971)4 448 4733 www.so¿tel-dubaijumeirahbeach.com

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ROCOCO SOFITEL DUBAI JUMEIRAH BEACH

ituated in the sophisticated So¿tel Dubai Jumeirah Beach Hotel along The Walk, Jumeirah Beach Residence, this award-winning Italian restaurant’s gourmet offerings will ensure a memorable dining experience, and keep you coming back for more. Rococo is ideal for an intimate meal to impress a loved one.

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Featuring sleek interiors that complement the food and set the ambience for a stylish evening, Rococo possesses an Italian allure that comes across in its interiors, which is made up of deep violet walls, burgundy glass pendant lamps, saffron leather chairs,

Italian glass mosaics in purple, amber and bronze, and polished black marquina marble Àooring, and exquisite sea views.

FOOD

is at hand for those who want authentic Neapolitan-style pizzas, with a crisp, thin crust and toppings such as buffalo mozarella cheese, porcini mushrooms and trufÀe fragrance.

Providing an epicurean twist to the traditional Italian nonna-style cooking, Rococo offers a sensory journey, where Italian food is served with a modern twist.

The menu boasts specialties such as the Rossini beef with foie gras and trufÀes, Sous vide beef cheeks with taleggio cheese and wine reduction, Saffron risotto, or the popular homemade pastas, for mains, which are all perfectly paired with a glass of the ¿nest Italian wine. A traditional pizza oven

SIGNATURE DISH Carpaccio

NEED TO KNOW TIMES 7-11.30pm

OFFERS Ladies receive complimentary selected beverages on Tuesday Ladies night from 6pm-9pm, and two-for-one on selected beverages from 9pm-11pm.

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RECIPE

CARNAROLI RISOTTO, SOUS-VIDE ALASKAN LOBSTER, WINTER BLACK TRUFFLE SERVES 4 Ingredients 220ml carnaroli rice 2 whole Alaskan lobster 32ml truffle oil 7g pink pepper 78g butter 810ml vegetable broth 62g Australian pink sea salt 16g extra virgin olive oil 26g shallots 60ml cold water 9g marjoram 2 garlic cloves 35g Parmigiano Reggiano 9g winter black truffles A pinch of gold leaf For the vegetable broth 2 yellow onions 2 carrots 4 celery sticks 1 leek 1 tomato 15g salt 2g black whole pepper 2l water Method 1.Clean all vegetables for the broth, and add to the water. Cook on low heat for 30 to 40 mins, strain and keep the warm broth aside.

2.Clean the lobster tail and claws, place it in a cooking vacuum bag or plastic bag with pinch of salt, pink pepper, 35g butter, garlic and marjoram, vacuum it (to remove all air from inside the bag) and cook sous-vide (in a water bath) at 59C for 21-25mins.

3.When it is ready, cool down, strain the lobster and keep the liquid mixture on the side. Cut the tail on a round medallion and chop the claws.

4.In a casserole, simmer the ¿nely sliced shallots in 25g butter and olive oil, over an extremely low heat, for about 10 mins.

It should become translucent but not brown.

5.Add the rice and continue cooking, on moderate heat, for about 7 mins stirring constantly. Let it lightly stick together and allow it to change to a light brown colour.

Add the cold water and cook, stirring constantly, until it has completely evaporated.

6.Then stir in a ¿rst ladle of the hot broth, and once most of the broth has been absorbed, another ladle, stirring and repeating for 14 mins. Season while cooking, to let the salt reach the heart of each rice seed.

7.Remove from the heat, add the remaining butter, a drizzle of extra virgin olive oil, the mixture left from the cooking vacuum bag and stir well. Finish with trufÀe oil, chopped claws and Parmigiano Reggiano.

Let the risotto sit covered for a minute.

8.Add one spoon of risotto, the lobster medallion, and place sliced trufÀes and the gold leaf on top. Garnish with chopped chives and serve.

This award-winning Italian restaurant’s gourmet offerings will offer a memorable dining experience, and keep you coming back for more.

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BOOK NOW!

Sheraton Dubai Mall of the Emirates Hotel Tel: (+971)4 377 2353 www.sheratondubai malloftheemirates.com

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SANABEL Sheraton Dubai Mall of the Emirates Hotel

mbark on a gastronomic journey at this bazaar-inspired restaurant, as head chef Waleed Al Sadik adds an innovative touch to his Mediterranean-style international creations on the menu. This outlet is nestled in the newly rebranded Sheraton Mall of the Emirates Hotel, which is connected to the shopping mall, and makes it a great alternative to one of the casual dining outlets in the mall. Head there for a post shopping spree indulgence, or gather your family and friends for the ultimate Friday brunch, that comes complete with a chocolate room!

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The word Sanabel translates to wheat in Arabic, and the fresh,

natural element linked to this is reÀected in the tables’ centrepieces – a small pot of wheat. Sanabel’s large outdoor terrace provides a lovely view of the Dubai skyline, while the wicker furniture ties in with the rustic, relaxed theme. Those who want to dine indoors can watch the action at the open kitchen.

FOOD

which can be grilled to your liking. Sharing menus are offered as part of the menu, for groups of four, which includes two or three courses. The Friday brunch is a highlight at Sanabel, and includes live cooking stations, outdoor barbecue, sushi and sashimi as well as carving stations. Have your ¿ll of savoury dishes, but save space for the ¿nale – the magical chocolate room!

The menu offers a wide variety of international Àavours, ranging from salmon ¿sh cakes to assorted sashimi and nigiri.

Mains include meats such as chicken and kofta skewers, and giant king prawns, salmon, sea bass and sea bream are also available,

SIGNATURE DISH Green pea soup with Alaskan king crab

NEED TO KNOW TIMES 12-4pm for lunch, 6.30-11pm for dinner

OFFERS The Friday Brunch is priced from Dhs190 per person. Starwood Preferred Guests receive 20 per cent discount on the bill.

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Welcome to the table at Sanabel Moments will become memorable when you are at Sanabel, our all-day dining restaurant. Inspired by bustling Mediterranean bazaars, Sanabel serves mouthwatering and innovative dishes created by Chef Waleed.

Friday Brunch Make a great start to Friday in Dubai with an elaborate brunch to stir up old memories and create new ones.

For reservation, please call +971 4 377 2353 or visit sheraton.com/dubaimalloftheemirates

Bubbly Package

AED 390

Beverage Package

AED 275

Soft Drink Package

AED 190

For kids between 5 - 12 years

AED 100

Complimentary for kids below 4 years

Š2013 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Preferred Guest, SPG, Sheraton and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its afďŹ liates.

For full terms and conditions, visit sheraton.com/dubaimalloftheemirates

RECIPE

GREEN PEA SOUP WITH ALASKAN KING CRAB SERVES 4 Ingredients 10ml olive oil 80g shallots 1 garlic 1 bay leaf 400g green peas 500ml chicken stock 50g fresh basil 1 tbsp salt ½ tbsp pepper 100ml cream 40g butter 20g Turkey ham, julienned For the crab 1 bay leaf 2 carrots, sliced in half 3 lemons, sliced in half 2 onions, sliced in half 2 leeks, sliced in half 1 garlic head, split in half 1.5kg Alaskan king crab leg Method 1.In a large pot, heat the olive oil over moderately low heat. Add the shallots, garlic and bay leaf, cover and cook, stirring occasionally until softened, about 5 mins. Add the peas, stock, basil, salt and freshly ground black pepper and bring to a boil. Add the cream and cook

just until the peas are defrosted.

2.In a blender, purée the soup in 2 batches, with butter, until smooth. Return the soup to the pot and bring to a simmer.

3.In a large stockpot, with a steamer insert, add bay leaf, carrots, lemons, onions,

leeks and garlic and bring to a boil. Add crab legs and cover. Steam for 5 mins or until crab is cooked through.

4.Top each serving with julienne of crispy turkey ham and add 3 cubes of Alaskan king crab.

The word Sanabel translates to wheat in Arabic, and the fresh, natural element linked to this is reflected in the tables’ centrepieces — a small pot of wheat.

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Shangri-La Hotel, Dubai Tel: (+971)4 405 2703 www.shangri-la.com/dubai

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SHANG PALACE Shangri-La Hotel, Dubai

he signature restaurant at this landmark Sheikh Zayed Road hotel, Shang Palace showcases traditional Cantonese cuisine and provincial specialties in a modern Chinese setting. Located on the hotel’s ¿rst level, the restaurant reÀects the different provinces of China in its interiors, and is a ¿rm favourite with loyal fans of authentic Cantonese cuisine.

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Red and yellow chairs add a vibrant touch to the interiors of Shang Palace, while the gold Àoral embellishments on the ceilings give it a rich, elegant look. Immerse yourself in the culture of China, reÀected through a selection of

artefacts, displayed in the wooden walls.

FOOD Whether you’re looking for traditional Cantonese food or specialties from other provinces, Shang Palace has something for everyone. The seasonal menu evolves every quarter and gets a creative and innovative makeover for every Chinese festival too. Some of the highlights on the menu include the wasabi mayonnaise prawns and wok-fried beef tenderloin, so try these before the chefs’ recommendations such as the Beijing duck, served with pancakes and a selection of sides, as well as steamed fresh scallops in the shell. Seafood

lovers can also savour other delights such as deep-fried red snapper ¿llet with pineapple, sweet and sour sauce. You can also try authentic clay pot dishes such as seafood with bean curd and broccoli, and the eggplant with shrimp in spicy sauce, which taste great with a side of lotus rice with shrimp, chicken, dried scallop and vegetables, or classics such as the wokfried rice noodles with beef, bean sprouts and assorted peppers. Since no meal is complete without pudding, treat yourself to innovative desserts such as deep-fried papaya with lotus paste puffs, chilled coconut layer jelly cake, milk pudding with ginger sauce, and the all-time favourite, chilled mango pudding.

SIGNATURE DISH Peking duck

NEED TO KNOW TIMES 12-3pm for lunch and 7pm-12am daily for dinner.

OFFERS Feast on twelve varieties of dim sum, soup and dessert at the Yummy Yum Cha promotion on Fridays and Saturday, from Dhs115 per person.

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RECIPE

PAN-FRIED COD FISH WITH ASPARAGUS AND LEMON SOYA SAUCE SERVES 4 Ingredients 800g cod ¿sh 90g spring onions, chopped 40g ginger, chopped 8g salt 8g white pepper 320g asparagus For the lemon sauce 60ml lemon juice 15ml white vinegar 25g sugar 3g salt 15g water For the soya sauce 8g potato Àour 15ml light soya sauce 8g sugar 4g chicken stock powder 8ml dark soya sauce 8ml potato starch 40ml water 1.Cut the ¿sh into cubes and place in a bowl with spring onions, ginger, salt and pepper. Toss around to coat the ¿sh with the marinade.

2.Place all the ingredients of the lemon sauce into a saucepan and cook at a medium heat. Take the pan off the heat and place in a bowl. Once all the

ingredients have dissolved, mix together.

3.Repeat the same process for the soya sauce.

4.Pan fry the cod ¿sh until the pieces are golden in colour.

5.Bring the asparagus to a boil in a separate pot, strain and plate. Place the ¿sh on top of the asparagus, spoon the soya sauce on top and the lemon sauce on the side.

Whether you’re looking for traditional Cantonese food or specialties from other provinces, Shang Palace has something for everyone.

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BOOK NOW!

Speakeasy Bar & Restaurant Ramada Plaza Jumeirah Beach Residence Tel: (+971)4 439 8888 www.ramadaplazajbr.com

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SPEAKEASY BAR & RESTAURANT Ramada Plaza Jumeirah Beach Residence

he ideal weekend or after-work hangout place, the laid back Speakeasy bar and restaurant offers the quintessential American dining experience. Whether you want to enjoy a game of darts, dance along to tunes played from the jukebox, indulge in comfort food, or simply gather a bunch of friends and enjoy snacks and refreshments, this Jumeirah Beach Residence bar and restaurant is the place to be.

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Fitted with wooden furnishings, walls clad with posters and vintage-style photographs, and leather seating, the restaurant looks like it has walked out of the set of an all-American

Western movie. Sophisticated yet casual, Speakeasy also houses a wine cellar for those who want to choose ¿ne pairings to complement the food.

FOOD

Serving typical American bar food including grills, burgers and light bites such as grilled ¿sh tacos, Speakeasy bar and restaurant is as suitable for drinks and bites with a bunch of friends, as it is for an indulgent dinner. The menu features everything from a selection of homemade casseroles including Summer squash, Heavenly chicken and Tater tot casserole, to a Niman Ranch grilled NY strip with corn and chips. The

menu also includes other sandwiches and burgers with interesting titles such as Frank Sinatra’s Chilli cheese dogs and Jackie Chan’s Texas chopped beef brisket sandwich with pickles and sweet onions.

Don’t miss the American gingerbread cake or warm blueberry and almond pie, to ¿nish off the meal on a sweet note.

SIGNATURE DISH

J. Wellington Wimpy The quarter pounder California burger

NEED TO KNOW TIMES 12:30pm–3am daily

OFFERS Ladies receive free sparkling wine from 9pm-12am on Wednesdays. Enjoy drinks for Dhs25, live music and a discount on cigars every Thursday and Friday from 10pm.

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RECIPE

J. WELLINGTON WIMPY - THE QUARTER POUNDER CALIFORNIA BURGER SERVES 4 Ingredients 1.6kg minced beef 20g butter 20g white Àour 30ml Worcestershire sauce 2 eggs Salt and pepper to taste 50ml corn oil For garnish 10g mayonnaise 10g dijon mustard 4 burger buns 50g cheddar slice 50g beef bacon slices 50g fresh tomato slices 50g onions, sliced into rings 50g gherkins 4 eggs Method 1.In a large bowl mix the minced beef, butter, Àour, Worcestershire sauce, eggs, salt, pepper and corn oil.

2.Make patties of 200g each (2 patties per serving). Pan fry the patties and separately fry the eggs (Sunny side up), and the bacon slices.

3.Mix the mayonnaise with dijon mustard.

4.Spread the mixture on the bottom half of the bun, then place both the patties, cheddar cheese, bacon, tomato, onions

and gherkins. Top with the fried egg. Place the other half of the bun on top and serve.

Whether you want to enjoy a game of darts, dance along to the jukebox, indulge in comfort food, or simply gather friends and enjoy refreshments, this is the place to be.

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BOOK NOW!

InterContinental Dubai Festival City Tel: (+971)4 701 1127 www.diningdfc.com

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TERRA FIRMA STEAKHOUSE InterContinental Dubai Festival City

erra Firma is a Latin phrase which means ‘solid earth’ and refers to the dry land on the earth’s surface which differentiates it from the sea and the air. Referring to the focus on meat, that comes from the earth, the restaurant offers a rede¿ning experience for steak lovers. Located in the stylish InterContinental Dubai Festival City the restaurant is positioned at the waterfront level, right next to the scenic Festival Marina on the Dubai creek. It’s the ideal place to treat yourself to some of the ¿nest cuts of steak, accompanied by sides and followed by decadent desserts.

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The contemporary-chic

interiors feature parquet Àooring, striking chandeliers and large glass windows. A brown and olive colour scheme is warmed up by candles in transparent vase holders on each table, creating a cosy atmosphere.

Terra Firma also boasts a large outdoor terrace, where you can unwind and enjoy ¿ne cigars after an extravagant dinner.

FOOD

Begin the meal with an oyster platter with lemon and chilli or red wine mignonette, a salad bursting with Àavours, or soups such as lobster bisque and cream of mushrooms, before entering meat territory.

Mains include Terra Firma wagyu sliders, surf and turf, braised

barbecue pork ribs, or prime steak cuts such as USDA prime rib eye and Tomahawk – which are cooked on the broiler or over hard wood charcoal, and can be shared between two-three people.

You can savour delicious sides such as potato gratin with garlic cream, hand cut chips with sea salt, and shallot con¿t, among others, with your steak. Tasting menus for one, two and four people are also available, with an appetiser such as jumbo shrimp cocktail and Taste of Terra Firma platter (beef tartar, crab cakes and foie gras terrine), steak for mains, and a classic lemon tart or apple tarte tartin for dessert. All tasting menus are served with a selection of white and red wines.

SIGNATURE DISH The Tomahawk

NEED TO KNOW TIMES 7pm-12am daily and 12.30-4pm on Thursday for the long lunch.

OFFERS The Thursday long lunch is priced at Dhs130 for three courses, and for an additional Dhs99, guests can get free Àowing house beverages.

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Even with the biggest steak, it all comes down to the smallest details.

From the grass where it all begins, to the flame that finishes it off, the journey to the perfect steak is what Terra Firma is all about. Open every night from 7.00pm.

Important Detail!

Try our Thursday Long Lunch from 12.30 – 4.00pm. AED 130 for five courses. Add AED 99 for a free flow of house beverages.

InterContinental Dubai Festival City 04 701 1127/1128 restaurant.reservation@ichdfc.ae www.diningdfc.com

RECIPE

CHATEAUBRIAND SERVES 4 Ingredients 2 chateaubriands (500g each), fully trimmed 4g salt 3g crushed pepper 1 tbsp olive oil 75g butter 4 small stems cherry tomato on the vine 1 large bunch watercress Method 1.Preheat the oven to 200C. 2.Season the chateaubriand with salt and freshly ground black pepper.

3.Heat a large ovenproof frying pan until hot, add the oil and half the butter then add the beef and sear on each side until browned, adding the rest of the butter as you go, basting the beef with it.

4.Transfer to the oven and roast for 15-20 mins (depending on how you like your beef done). Remove from the oven, turn over and allow to rest for at least 15 mins.

5.Meanwhile, place the cherry tomatoes onto a roasting tray and place in the oven for 8-10 mins until just bursting.

6.To serve, carve the beef into thick slices and place on a plate. Pile the tomatoes alongside and ¿nish with handful of watercress.

It’s the ideal place to treat yourself to some of the finest cuts of steak, accompanied by sides and followed by decadent desserts.

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BOOK NOW!

Media One Hotel Dubai Media City Tel: (+971)4 427 1000 www.mediaonehotel.com

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THE MED RESTAURANT AND TERRACE Media One Hotel

edia One, a fresh, modern hotel enjoys a unique identity, as does its signature restaurant, The Med. A great hangout spot for pre-and post-event drinks and bites – the hotel is across the Dubai Media City amphitheatre – The Med Restaurant and Terrace is located on the eight Àoor of the hotel. A variety of deals and theme nights are on offer, besides an extensive à la carte menu, plus fabulous lunch deals and brunches on Fridays and Saturdays.

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The relaxed Mediterranean-themed restaurant boasts minimalist interiors with marble walls, and a large crystal chandelier adding

a dose of glamour. Accents such as bright vases and cookware displayed on the buffet counters add a hint of colour, while an open kitchen set-up offers plenty of cooking action. There’s also a large outdoor terrace.

FOOD While there are numerous lunch offers in Media City, The Med stands out for its affordable pricing, and selection of vibrant salads, mains and fruity desserts. The recently revamped à la carte menu offers dishes from the Mediterranean coastline.

While many Media City restaurants aren’t packed over the weekends, The Med is, as it sees a number of large groups at the Early

Bird’s brunch, which offers free Àowing beverages, live cooking stations, a widespread buffet, karaoke and games.

There is even an in house mixologist.

Those who can’t make it to the afternoon brunch on Friday, can visit the Night Owl’s brunch, which offers fresh oven-baked pizzas, a carving station and seafood bar.

The fun doesn’t stop there though! The party continues at The Dek on 8, in the afternoon and night, where guests can relax by the poolside and dance to DJ tunes.

The Med also offers a Laidback Saturday brunch for those who want to unwind and indulge in tasty starters, jugs of sangria, Mediterranean dishes from the à la carte menu, and shisha.

SIGNATURE DISH 50cm Super Skewers

NEED TO KNOW TIMES 6.30-10.30am and 12-11pm.

OFFERS The express lunch is priced at Dhs83 per person, while the Early Bird, Night Owl’s brunch and Saturday Laidback brunch costs from Dhs219.

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RECIPE

GOAT’S CHEESE TART SERVES 4 Ingredients 4 eggs 80ml cooking cream 4 (9cm) pastry cases 160g goat’s cheese 20g sundried tomatoes, chopped 80g ¿g marmalade 20g Italian rocket 100ml balsamic vinegar 20g sugar Chilli oil, for garnish Parsley oil, for garnish Chervil and shiso cress, for garnish Parmesan cheese shavings, for garnish 160g babaghanoush (Available at supermarkets) Method 1.In a mixing bowl, add the eggs, salt and pepper. Whisk in the cream, and mix together thoroughly.

2.Place tartlet cases on a baking sheet.

Add crumbled goat’s cheese and sundried tomatoes. Spoon the egg and cream mixture on top.

3.Bake at 160C for 12 mins until golden in colour and Àuffy, and the egg is set and not runny. Remove from the oven and allow to cool.

4.Prepare the balsamic reduction by mixing

together 100ml balsamic vinegar and 20g sugar, over medium heat, and let it reduce to half.

5.Top the tart with ¿g marmalade, Italian rocket leaves tossed in the balsamic

reduction and parmesan shavings.

6.Serve with a spoonful of babaghanoush on the side, and garnish with Àavoured oils and a little balsamic reduction.

While there are numerous buffets and lunch offers in Media City, The Med stands out for its affordable pricing, and selection of salads, mains and fruity desserts.

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BOOK NOW!

Sheraton Dubai Mall of the Emirates Hotel Tel: (+971)4 377 2356 www.sheratondubai malloftheemirates.com

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VANTAGE BAR Sheraton Dubai Mall of the Emirates Hotel

ocated at the Sheraton Dubai hotel at the Mall of the Emirates, Vantage is the perfect getaway for an evening cocktail or beverage, in a stylish setting. Featuring a stunning view of the Dubai skyline, Vantage offers an elegant environment for those looking to socialise, over a couple of drinks and delicious eats.

L

DÉCOR

The spacious and airy bar boasts a large outdoor terrace that is great for gatherings, whether they are large events or intimate parties. As the name suggests, the terrace offers a vantage point over the city, with stunning views of the ever-growing skyline, and Àoor

lamps decorated in a Àoral design adding a luxe touch. Inside, the restaurant boasts a unique wine wall and gorgeous upholstered chairs echoing the Àoral theme, that create a warm atmosphere.

FOOD

Tapas is the highlight of the menu at Vantage, and a selection such as trio of scallops; grilled beef skewers with trufÀe teriyaki sauce; and gourmet mini burgers (beef burger with foie gras and caramelised onions, ¿sh burger with caviar and tartar sauce, and chicken burger with gooey fontina cheese), are available for diners to snack on, while sipping wines, premium beverages and

innovative signature cocktails such as Level 5 and Watermelon blast. The ideal place to unwind with refreshing drinks, Vantage also serves mocktails including Vantage Sunset – made with passion fruit purée, strawberry purée, pineapple juice and cream, and a refreshing Fruit punch. You could also try the snazzy and unique enomatic wine machine which offers four white and red wines, at the press of a button. For a more indulgent treat, sample the cheese tapas platter which includes French farmhouse cheeses, preserves and fruit breads.

Vantage will soon be launching a selection of shisha Àavours and spirits too, to make sure you and your friends have a great, relaxed night out.

SIGNATURE DISH Potato shrimps

NEED TO KNOW TIMES 6pm–2am daily. The terrace is opened for lunch, tea or coffee from 11am.

OFFERS Starwood Preferred Guest members receive 20% discount. The Social Hour takes offers beverages for Dhs25 and an additional Dhs25 for a tapas or cheese platter, from 6-8pm daily.

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The best of times at Vantage Set in the heart of Dubai, Vantage is fast becoming a preferred retreat for friends who want to indulge in intimate conversations whilst enjoying signature beverages. A contemporary urban lounge, Vantage’s alluring interior ambience is complemented by breathtaking views from the beautiful terrace outside.

Social Hour Enjoy a wine flight of your selected varietals or any other house beverage for AED 25 only. Select international farmhouse cheese including Brie from France, Fontina from Italy and Emmental from Switzerland or tapas platter for AED 25 only.

Daily from 6pm to 8pm.

For reservation, please call +971 4 377 2356 or visit sheraton.com/dubaimalloftheemirates

Š2013 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Preferred Guest, SPG, Sheraton and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its afďŹ liates.

For full terms and conditions, visit sheraton.com/dubaimalloftheemirates

RECIPE

CHICKEN QUESADILLAS SERVES 4 Ingredients Fontina cheese 60g onions, sliced 60g tomato, sliced 20g coriander, chopped 80g tomato sauce 40g harissa mayonnaise 4 tortillas For the harissa mayonnaise 1/2 cup mayonnaise 2 tbsp store-bought harissa paste 1/4 tsp ground cumin For the chicken marinade 500g chicken leg boneless, chopped into cubes 150g yoghurt 1 tbsp cumin powder 1 tbsp red chili powder 1 tbsp brown onion paste 2 tbsp ginger and garlic paste 1 tbsp black salt 50ml mustard oil ½ tbsp turmeric powder 1 tbsp tandoori masala ½ tbsp garam masala 50g lemon 0.2g red food colouring 1 tbsp salt to taste 100g butter, for basting

Method 1.Mix the chicken marination ingredients together, except the butter. Marinate the chicken in this and refrigerate for 4 hrs or overnight. Brush butter on the chicken and bake at 180C for 30 mins.

2.Mix the mayonnaise ingredients in a large bowl and stir to combine. Season and set aside.

3.In a large bowl, combine the ¿rst six ingredients with the cooked chicken and mix together.

4.Brush one side of the tortilla with butter and place down on a lightly greased baking sheet. Add the chicken mixture and place another tortilla on top.

Bake at 190C for 9-11 mins or until crisp and golden brown. Cut and serve.

Featuring a stunning view of the Dubai skyline, Vantage offers an elegant environment for those looking to socialise, over a couple of drinks and delicious eats.

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BOOK NOW!

Jumeirah Zabeel Saray The Palm Jumeirah, Crescent road (West) Tel: (+971)4 453 0444 www.jumeirah.com/ZabeelSaray-The-Palm

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VOI JUMEIRAH ZABEEL SARAY

mbark on a sensory journey as you feast on Vietnamese cuisine with French Àair at this award-winning restaurant. A re¿ned experience awaits those who choose to eat at this stunning restaurant, where style meets relaxed ¿ne dining.

E

DÉCOR The colonial-inspired interiors ooze French elegance, with dazzling crystal Swarovski chandeliers, soaring ceilings, sumptuous d and a chic monochromatic colour scheme.

Asian aromas and warm hospitality give the outlet an inviting vibe. You can choose to either dine indoors, or on the outdoor terrace, where shisha is also available.

FOOD

Voi offers a combination of two renowned cuisines, Vietnamese and French, to serve diners a selection of tantalising dishes that capture the essence of French colonial South Asia in the 1920s. Various set menus are offered, to allow you to get a taste of some of the chef’s signature dishes.

These include the Seafood set menu which includes a trio of salmon; dried shitake crusted scallops; baked calamari; and lemongrass Àavoured tiger prawns, as well as the Grand menu which features snow crab; yellow Hamachi; steamed dumplings; ginger marinated blue prawns; French duck; and a chocolate dessert. Meat lovers must try

the Wagyu beef with ¿ve spices, a meltin-your-mouth concoction, and lamb rack which is cooked with tarot, cucumber, kai lan, coriander and lamb reduction.

SIGNATURE DISH Sautéed king prawn salad with tangy guava

NEED TO KNOW TIMES 7pm-12am

OFFERS The Voi Seafood set menu is priced at Dhs495 per person, and the Voi Grand menu costs Dhs595 per person.

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RECIPE

SNOW CRAB SALAD SERVES 4 Ingredients 160g ripe and spotless avocado 160g ripe mango 30g red tomato 240g King Alaska crab legs 80g honey pomelo 12g fresh mint 5g fresh snow pea sprouts 8g celery leaves 20g iodised salt 4g crushed black pepper 8ml sesame oil 30g fresh long coriander leaves For the nuoc mam dipping sauce 200ml ¿sh sauce 350ml tap water 300g ¿ne white sugar 100ml lime juice 25g garlic, peeled and chopped 15g red long chilli 5g crushed black pepper 5g long coriander leaves Method 1.Mix the ¿sh sauce, water and sugar. Boil until the sugar dissolves and then set aside to cool. Add the lime juice, garlic, chilli, black pepper and coriander.

Keep the sauce aside.

2.Dice the avocado, mango and tomatoes.

Boil the crab for 8-12 mins. Cut the pomelo to big pieces, and chop mint leaves roughly.

3.Toss the snow pea sprouts, celery leaves, salt, pepper, crab meat and sesame oil

with the dipping sauce.

4.To serve, add the pomelo to a plate, and then add the mango, tomatoes and avocado. Place the cooked crab meat on top, and garnish with coriander before serving.

A refined experience awaits those who choose to eat at this stunning restaurant, where style meets relaxed fine dining.

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INDEX AMALA, JUMEIRAH ZABEEL SARAY

4

ASPEN BY KEMPINSKI, KEMPINSKI HOTEL MALL OF THE EMIRATES

8

BENJARONG, DUSIT THANI DUBAI

12

CENTER CUT STEAKHOUSE, THE RITZ-CARLTON DIFC

16

CERTO ITALIAN RESTAURANT, RADISSON BLU HOTEL, DUBAI MEDIA CITY

20

CHANNELS, MEDIA ROTANA

24

FOGO VIVO, JA OCEAN VIEW HOTEL DUBAI

28

FOGUEIRA RESTAURANT AND LOUNGE, RAMADA PLAZA JBR

32

FREVO, FAIRMONT THE PALM

36

HANDI, TAJ PALACE HOTEL DUBAI

40

HOI AN, SHANGRI-LA HOTEL DUBAI

44

LAFAYETTE GOURMET, GALERIES LAFAYETTE DUBAI

48

LE CLASSIQUE, EMIRATES GOLF CLUB

52

LEGENDS, DUBAI CREEK GOLF AND YACHT CLUB

56

MAZINA, THE ADDRESS DUBAI MARINA

60

RANG MAHAL BY ATUL KOCHHAR, JW MARRIOTT MARQUIS DUBAI

64

RIVINGTON BAR AND GRILL, SOUK MADINAT JUMEIRAH

68

ROCOCO, SOFITEL DUBAI JUMEIRAH BEACH

72

SANABEL, SHERATON DUBAI MALL OF THE EMIRATES HOTEL

76

SHANG PALACE, SHANGRI-LA HOTEL DUBAI

80

SPEAKEASY BAR & RESTAURANT, RAMADA PLAZA JBR

84

TERRA FIRMA STEAKHOUSE, INTERCONTINENTAL DUBAI FESTIVAL CITY

88

THE MED RESTAURANT AND TERRACE, MEDIA ONE HOTEL

92

VANTAGE BAR, SHERATON DUBAI MALL OF THE EMIRATES HOTEL

96

VOI, JUMEIRAH ZABEEL SARAY

100

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A supplement to BBC Good Food Middle East.

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