The 25 F&B Guide, 2014

UAE F&B GUIDE 2014

A supplement to BBC Good Food Middle East.

Publication licensed by IMPZ

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The most tender, juicy steaks, hand chosen from specialty farming estates.

Make your selection and take in the views from the 68th floor while we barbecue your cut on our charcoal grill.

Open daily from 6pm-midnight.

1920s Prohibition Era Brunch every Friday 12.30pm - 3.30pm.

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EDITORIAL Editor: Sudeshna Ghosh sudeshna.ghosh@cpimediagroup.com Assistant Editor: Nicola Monteath nicola.monteath@cpimediagroup.com Senior Designer: Odilaine Salalac-Mejorada Photography: Anas Cherur ADVERTISING Sales Director: Lauren Wing lauren.wing@cpimediagroup.com +971 52 6991723 Sales Manager: Vanessa Linney vanessa.linney@cpimediagroup.com +971 52 962 2460

UAE

MARKETING & COMMUNICATIONS Marizel Salvador marizel.salvador@cpimediagroup.com PRODUCTION Devaprakash DISTRIBUTION Rochelle Almeida

EDITOR’S LETTER

PUBLISHER: Dominic De Sousa GROUP CEO: Nadeem Hood GROUP CEO: Gina O’Hara GROUP DIRECTOR OF SALES: Carol Owen GROUP DIRECTOR OF EDITORIAL: Paul Godfrey

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 2014 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.

A

dmittedly, there are now almost as many resources, whether it’s online or in print, for finding a restaurant, as there are options to dine at. But, question is, would you want to base your decision to spend hard-earned dirhams at a restaurant entirely on sketchy, brief, sometimes biased opinions that only skim the surface? We’re not saying user-generated reviews and the like don’t have their time and place, but we do feel, alongside that, sometimes it helps to get under the skin of an outlet to truly understand what it offers.

And that’s exactly what you get with this guide – in-depth profiles that outline

every aspect of the dining experience, from the atmosphere to the food, with plentiful photographs – it’s like you’re almost there already! – and a recipe from the menu which truly represents their culinary offerings.

With an exclusive collection of fine dining restaurants, browsing through these will let you make informed choices, and even if you can’t make it to each one of them (tempting as it might be!), going through the profiles will be the next best thing.

In this edition, we’ve updated the layout to highlight what cuisine each restaurant specialises in, making it even easier to find and book the one you want to head out to!

Bon appetit, Sudeshna

SYMBOL KEY - WHAT EACH ONE MEANS FAMILY

BIRTHDAY

ALFRESCO

VEGETARIAN

ROMANTIC

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CONTENTS 4

ASPEN BY KEMPINSKI

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Refined European café-style dining.

8

BENJARONG Royal Thai flavours, and an authentic ambience await here.

12

CENTER CUT STEAKHOUSE Feast on succulent steak and roasts at this chic destination.

16

CERTO ITALIAN RESTAURANT Mouthwatering Italian cuisine that’s perfect for any meal of the day.

20

CHANNELS International flavours are on offer at the exciting theme nights.

24

FOGO VIVO Get a taste of Brazilian cuisine at this beachfront restaurant.

28

FOGUEIRA RESTAURANT Relish a selection of meats at this Brazilian churrascaria.

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FREVO A selection of churrasco at this elegant restaurant make for the perfect Latin American dining experience.

36

HANDI Authentic North Indian cuisine in a traditional setting.

HOI AN

76

Enjoy the flavours of Frenchinspired Vietnamese cuisine.

44

LA FABRIQUE Catch all the sports action at this lively bar.

48

LAFAYETTE GOURMET A culinary destination with flavours from across the globe.

52 56

POSITANO

84

RAFFLES SALON A fashionable afternoon tea affair to enjoy with the girls.

72

88

SPEAKEASY BAR AND RESTAURANT An American-style bar offering casual cuisine.

92

TERRA FIRMA STEAKHOUSE Savour some of the finest cuts of meat at this trendy steakhouse.

96

VIVALDI BY ALFREDO RUSSO The well-loved restaurant reopens with a new look and menu, with a Michelin-starred Italian chef at the helm.

100

VOI A glamorous, sophisticated location for appetising FrenchVietnamese food.

RANG MAHAL Contemporary Pan-Indian cuisine with classic flavours from a Michelin-starred chef.

SHANG PALACE Go on a journey through China relishing Cantonese provincial specialties.

Coastal Italian flavours come to life in a rustic-chic environment.

68

SANABEL A relaxing lounge perfect for refreshing drinks and light bites.

OPTIONS BY SANJEEV KAPOOR Indian delicacies from this renowned celebrity chef.

64

80

LEGENDS A memorable meal is guaranteed at this waterfront restaurant.

60

Modern British cuisine and creative drinks in an upscale venue.

LE CLASSIQUE French classics served up in a sophisticated golf club setting.

RIVINGTON BAR AND GRILL

104

INDEX

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D u of em a da eq Ar of wo pr

BOOK NOW! K empinski H otel M all of the E mirates S heikh Z ayed R oad D ubai T el: ( + 9 7 1 ) 4 4 0 9 5 9 9 9 www.kempinski.com/ D ubai

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EUROPEAN

ASPEN BY KEMPINSKI Kempinski Hotel Mall of the Emirates

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he popular lobby loung e has emerg ed as a lux urious hotspot ev er since its refurbishment. C onnected to the one of D ubai’s most popular shopping malls, M all of the E mirates, the Aspen by K empinski emulates the E uropean tradition of being a g rand café , and is open throug hout the day. T he café prides itself in using the best equipment, such as the ex clusiv e V ictoria Arduino V enus C entury espresso machine, of which only 1 0 0 pieces are av ailable in the world, with this eleg ant restaurant being the proud owner of the hundreth machine.

DÉCOR E uropean lux ury is taken up a notch here, where nothing

but the finest from around the world is used, whether it’s Italian marble ooring, S warov ski crystal chandeliers and walls, N iko J apanese bone china, I talian furniture or G erman crockery. C ombining g lamour with a relax ed v ibe, it is the ultimate hotspot for an afternoon tea soiré e with the g irls, or a post-shopping spree escape where you can relax to the harmonious sounds of the resident harpist.

lunch options, and E uropean treats such as V iennoiserie pastries, cakes and desserts, they are known for their Afternoon tea which serv es 2 0 v arieties of teas, scones with D ev onshire clotted cream with preserv es and raspberry j am, cucumber sandwiches, miniature pastries and coffee bev erag es.

FOOD T he café ’s v ast selection of distinct avoured chaba teas and allamyr coffee creations are prepared j ust the way you like it, by the resident barista.

W hile they serv e a selection of

SIGNATURE DISH C hef’s smoking tomato soup

NEED TO KNOW TIMES O pen 2 4 hours

OFFERS T he Afternoon tea is offered from 3 -6 pm daily. P rices start from D hs2 9 5 per couple, and D hs7 5 per child.

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RECIPE

SIGNATURE BEEF CHEEK SERVES 4 Ingredients g beef cheeks (cut into small pieces) g ca un spices g thyme g tarragon g rosemary g onions g carrots g garlic g celery g leeks g tomatoes ml red and white wine ml demi-glace g salt g pepper ml olive oil ml tomato sauce ml barbecue sauce Method 1 M arinate the beef cheeks with salt, black pepper, caj un and herbs. R oll each piece in our. eat a pan with a dri le of olive oil, making sure the pan is smoking hot before searing the beef on each side.

S et aside.

2 eat another pan, dri le olive oil and caramelise the v eg etables, starting

with onion, carrots, g arlic, leeks, celery and fresh tomatoes.

3 W hen the v eg etables are slowly g etting caramelised, pour the red and white wine and bring to a boil for about 5 mins.

Add the demi-g lace and boil for another 5 mins, then add the tomato sauce and barbecue sauce and bring to boil for about 1 5 mins until it reduces. Add the

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

4 our half of the sauce into a medium-si ed tray and place the seared beef cheeks, before adding the remaining sauce. C ov er with aluminum foil, and cook in an ov en pre-heated at for hrs or until the beef is tender. S erv e with saffron risotto.

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

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BOOK NOW! D usit T hani D ubai T el: ( + 9 7 1 ) 4 3 4 3 3 3 3 3 www.dusit.com

ho of th ins –

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THAI

BENJARONG DUSIT THANI DUBAI

O

DÉCOR

ne of D ubai’s most renowned T hai restaurants, Benj arong , located in one of esigned to provide a refined dining the best known icons of the D ubai skyline, experience, en arong resembles the palaces the D usit T hani D ubai, ov erlooks the bustling of ing ama , the first king who opened up S heikh Z ayed R oad, and serv es R oyal T hai his palace and its kitchens to the public. In cuisine in a traditional T hai ambience. T he line with that, the restaurant menu includes name Benj arong is deriv ed from the Balinese delicacies from the royal kitchens. Benj arong word ‘ benj a’ and S anskrit word ‘ rong ’, which also has three private dining areas, out of which means five colours, and refers to painted one has low seating , to g iv e diners an authentic hai porcelain. experience. ark wooden furniture, regal pillars, T his is the sig nature restaurant of this carvings and the blue and gold printed walls hotel from the T hailand-based chain, which and rugs re ect the south-east Asian theme. offers live entertainment – a lady playing the traditional T hai khim ( a brass-string instrument played with bamboo sticks) Benj arong is one of the only – along with enticing aromas, restaurants of its kind to offer SIGNATURE DISH traditional food and drinks.

R oyal T hai cuisine, which is quite aeng phed ped yang ( roasted duck in red curry with pineapple, potatoes and tomatoes)

different from popular hai cuisine as we know it, and features a combination of avours such as spicy, salty, sour, sweet and bitter – with sweet being the more prominent avour. he culinary team showcase their creativ ity and keen eye for detail with fruit and v eg etable carvings that are presented in dishes such as the picy green papaya salad with dried shrimp, chilli and peanuts and ried crispy soft shell crab with black pepper sauce, which are both a marriage of sweet and spicy avours.

FOOD

NEED TO KNOW TIMES - pm and -

.

pm

OFFERS T he business lunch is av ailable from S aturday to T hursday, at D hs9 9 for two courses and D hs1 2 0 for three courses per person.

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RECIPE

GAENG KIEW WARN GAI (GREEN CURRY CHICKEN WITH THAI EGGPLANT AND SWEET BASIL)

SERVES 4 Ingredients • 4 l coconut milk • g green curry paste • 4 8 0 g chicken, sliced • g hai eggplants • ml fish sauce

• 4 0 g sug ar • 2 0 g sweet basil • 3 0 g red chilli, sliced • g kaffir lime leaves

2 Add the chicken and eggplants, and cook for another mins. eason with fish sauce and sugar and stir well. Add the rest of the ing redients and mix . R emov e from the heat and serv e in bowl.

Method 1 ring coconut milk to a boil. Add the green curry paste and simmer for mins.

Dark wooden furniture, regal pillars, carvings and the blue and gold printed walls and rugs reflect the south-east Asian theme.

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STEAKHOUSE

CENTER CUT STEAK HOUSE THE RITZ-CARLTON, DUBAI INTERNATIONAL FINANCIAL CENTRE

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estled amidst the hustle and bustle of D I F C , the lux urious R itz -C arlton, D ubai I nternational F inancial C entre is a tranquil hav en. And in the hotel sits this sumptuous steakhouse, home to fine cuts of meat and a liv ely atmosphere. W ith a pianist prov iding liv e entertainment three nig hts of the week, the eleg ant ambience is perfect for sipping on aperitifs, tucking into succulent steaks, and enj oying a selection of fine wine pairings.

wooden oors surrounded by dark green marble oo e elegance. he magnificent centrepiece, sculptural handmade g lass leav es supported by silv er cables, which hang abov e the central banquette, is sure to catch your eye. I f the weather permits, take a seat at the outdoors patio to dine alfresco. T hose who want to host an intimate g athering for close family and friends can book the priv ate dining room which fits up to people.

DÉCOR

FOOD

S triking dark burg undy and butterscotch colours and lux urious tex tures make up the interiors at this steakhouse, while

ffering some of the finest cuts of filet mignon, Angus sirloin, and Australian W ag yu rib eye, plus lamb rack, tenderloin and

SIGNATURE DISH

,

tomahawk, this is a hav en for meat lov ers.

Apart from a selection of steak and milk fed v eal chops, the restaurant also offers appetisers, known here as small cuts, such as cured salmon with mang o and dill crè me fraiche; carpaccio; and crab cakes. S auces to pair with the steaks include bé arnaise, wild mushroom, pepper sauce or a div ine port wine j us while sides include cream spinach, and homemade fries with truf e and parmesan – a perfect accompaniment.

T hose who hav e a crav ing for seafood can try the g ratinated lobster with ag ed cheddar, or grilled organic salmon with potato truf e g nocchi. I f you still hav e space for dessert, try the All-American pecan tart, key lime pie or an assortment of cheese.

g Australian tomahawk

NEED TO KNOW TIMES - . am for breakfast, pm- . pm for lunch, . pm- pm for dinner

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

© 2013 © 2013 The The Ritz-Carlton Ritz-Carlton HotelHotel Company Company L.L.C. L.L.C.

Feed your soul.

Feed your soul.

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 At Center Cut, the signature steak house at The Ritz-Carlton, Dubai International jazz and soulful blues now being served up alongside prime US and Australian beef.

At CenterCentre, Cut, the signature housejust at your The Ritz-Carlton, Dubai food, International Financial we’ll satisfy steak more than appetite for great with live All the ingredients you need for a night to remember at the hear t of DIFC. Financial Centre, we’ll satisfy more than just your appetite for great food, with beef. live jazz and blues call now04 being upemail alongside prime US and Australian For soulful reservations, 372 served 2323 or difcrestaurants@ritzcarlton.com

jazz and soulful blues now up alongside prime Australian All the ingredients youbeing need served for a night to remember at US the and heart of DIFC. beef.

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

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RECIPE

PRIME BEEF SIRLOIN WITH ASPARAGUS

SERVES 4 Ingredients pieces of g A prime beef sirloin g salt g fresh cracked pepper ml corn oil g umbo asparagus, cleaned and pared g salt

g butter Method 1 S eason the meat and apply corn oil to both sides.

2 C har on the g rill to create crossed lines on one side, and then repeat on other side, for mins.

3 ook at for about mins.

4

est for mins, until the center of the meat stops cooking . P lace back in the oven for mins.

5 I n a pot of boiling water, blanch the asparag us until brig ht g reen and soft. emove from the water, and finish with sea salt and butter.

6 S erv e the steak with the asparag us on the side.

The elegant ambience is perfect for tucking into succulent steaks, and enjoying a selection of fine wine pairings.

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BOOK NOW!

DÉ

R adisson Blu H otel, D ubai M edia C ity T el: ( + 9 7 1 ) 4 3 6 6 9 1 1 1 www.radissonblu.com/ hotelmediacitydubai

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T h ta ne se wo fe

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ITALIAN

CERTO ITALIAN RESTAURANT Radisson Blu Hotel, Dubai Media City

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prime spot for discerning I talian cuisine lov ers, this eatery, located amidst the hustle and bustle of D ubai M edia C ity, is also a firm favourite for family dining, business lunches, or a simple relax ed weekend brunch. C erto offers a v aried selection of promotions each month, and consistently bring s the best of I talian cooking to our shores.

oven, give erto a rustic air, which offers a relax ed v ibe on weekends, yet chang es to a v ibrant destination for corporate mov ers and shakers on weekdays.

FOOD

C erto’s tantalising menu, which chang es on a seasonal basis, offers authentic dishes, rang ing from antipasti such as the beef carpaccio with rocket salad, parmig iano and lemon dressing ; to ricotta cheese and purple potato g nocchi with prawns and T he restaurant' s focal point is the six -metre seasonal v eg etables for pasta lov ers; and tall wine tower which boasts v intag e and delicious piz z as like the sauté ed porcini new-ag e wines that complement ev ery dish mushroom, g oat’s cheese and serv ed on the menu. T he sleek roasted g arlic piz z a prepared in wood and stone dé cor, with SIGNATURE DISH the wood-fired oven. features such as a wood-fired V eal sirloin tag liata-style with rucola salad, cherry tomatoes, roasted new potato wedg es and balsamic shallots

DÉCOR

I t isn’t j ust piz z a, pasta, and salads thoug h, C erto also offers meat and seafood mains such as the beef fillet with green peppercorn sauce, oyster mushrooms and cherry tomatoes; rack of lamb with balsamic and rosemary sauce, crispy potatoes, red cabbag e and almond salad; and sauté ed lobster with potatoes, z ucchini and artichoke in tang y white wine mousse, for a more indulg ent meal. W ith a selection of specialty oliv e oils on offer, a truly I talian ex perience is surely g uaranteed.

T he dessert menu also includes traditional fav ourites, with the marinated balsamic v ineg ar strawberries and black pepper, serv ed with v anilla ice cream, being a decadent option you j ust can’t miss!

NEED TO KNOW TIMES 1 2 .3 0 -3 .3 0 pm and 7 -1 1 : 3 0 pm

OFFERS T he business lunch offers a two-course meal with coffee or tea for j ust D hs9 4 , and if the bill is settled before 1 pm, g uests receiv e a 2 0 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

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RECIPE

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

SERVES 4 Ingredients ucchini owers g smocked scamor a cheese g plum tomatoes ml extra virgin olive oil g basil leaves ml sparkling water egg yolks

g our alt epper Method 1 pen the ucchini owers and fill with the smocked scamor a cheese.

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

3 ake a tempura from the sparkling water,

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

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

5 erve hot, with the marinated tomatoes on the plate, fried owers on top and the basil on the side.

Certo offers a varied selection of promotions each month, and consistently brings the best of Italian cooking to our shores.

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wh of th an fo

BOOK NOW!

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M edia R otana D ubai T ecom T el: ( + 9 7 1 ) 4 4 3 5 0 2 0 1 www.rotana.com/ rotanahotelandresorts/ unitedarabemirates/ dubai/ mediarotana

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C h as wi th re of be

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INTERNATIONAL

CHANNELS MEDIA ROTANA

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his all-day dining restaurant located in the popular hotel in the T ecom area, is the ultimate dining destination for those who work and liv e in the v icinity. C hannels offers an ex tensiv e selection of dishes, at the international buffets for breakfast, lunch and dinner, which makes it a g reat choice for a filling meal anytime, any day.

DÉCOR C hannel' s interior is modern and minimalist, as the main focus is on the dishes at the widespread buffet, and liv e cooking stations that are positioned in the centre of the restaurant. P ainting s add a burst of colour to the walls, while beig e leather chairs and sleek

wooden tables g iv e this v enue a casual yet trendy look.

FOOD Y ou can j ourney around the world with breakfast, lunch and dinner buffets which offer a selection of cuisines. E v erything from fresh salads to curries, noodles, stir-fries, and fruity desserts for lunch and dinner are on offer. C hannels' main attraction is their weekly theme nig hts, which focus on serv ing authentic fav ourites and specialties from different countries.

F or instance, you can feast on roasts and traditional British fav ourites such as pies and pudding at the E ng lish C hannel nig ht on

S undays, relish fresh g uacamole, tacos, burritos, crunchy nachos and chilli at the M ex ican C hannel nig ht on T uesdays, try out a selection of lig ht, fresh M editerranean dishes on W ednesdays and Asian C hannel nig ht on T hursdays and F ridays is for F ar E astern specialties. An Ă la carte menu featuring club sandwiches, salads, g rilled chicken and pasta is also av ailable.

SIGNATURE DISH S eafood P aella

NEED TO KNOW TIMES 6 .3 0 am-1 0 .3 0 pm and until 1 1 pm on T hursday and F riday.

OFFERS T he breakfast buffet is for D hs1 1 5 per person, and the lunch buffet is av ailable from D hs1 3 0 per person. T he T heme nig hts are av ailable from D hs1 7 5 per person.

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RECIPE

LOBSTER THERMIDOR SERVES 4 Ingredients • 2 lobsters • 1 5 0 ml oliv e oil • 8 0 ml white wine • 3 tbsp sherry • ml lobster, fish or chicken stock • 1 -2 tsp tarrag on, chopped • - shallots, finely chopped • 1 0 0 ml heav y cream • 2 eg g yolks • 1 tsp dry mustard • S weet or hot paprika, to g arnish F O R T H E B EC H A MEL SA U C E • 4 tbsp butter • tbsp our • ml fish or chicken stock • 1 0 0 ml milk • A pinch of nutmeg Method 1 P reheat ov en to 1 8 5 C .

2 elt the butter and our to make the sauce, and cook for 3 -4 mins. Add the stock and stir well to combine. L et it simmer for a few mins and then slowly add the milk, stirring continuously. Bring to a simmer and season. Add the nutmeg and stir, making sure it doesn’t boil.

3 S plit the lobster in half leng thwise and

brush with oliv e oil. Bake for 1 5 mins.

R emov e and set aside to cool. R oug hly chop the meat and keep the shells aside.

4 I n a small frying pan, add the wine, sherry, lobster stock, shallots and tarrag on. Boil until it becomes thick – 7 to 8 mins. Add this to the bé chamel sauce and stir well to combine.

5 M ix the heav y cream with the eg g yolks and slowly add some of the bé chamel-g laz e

mix ture, stirring continuously. W hen you g et about ½ cup of the g laz e mix ture into the cream, pour it all back into the rest of the bechamel-g laz e mix ture. D o not let the mix ture boil. Add the dry mustard and salt to taste. W hen the sauce is thick, add the lobster and mix well.

6 F ill the empty lobster shells with this mix ture and brown in the ov en at 2 0 0 C .

S prinkle paprika and serv e.

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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F

JA

F

e o fie be an au al se

BOOK NOW! A

cean iew otel ubai , ubai arina el ( ) www. aresortshotels.com

24

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BRAZILIAN

FOGO VIVO JA OCEAN VIEW HOTEL DUBAI

F

og o V iv o, the Braz ilian restaurant located on the first oor of the brand new A cean iew otel at umeirah each esidence, translates to iving fire’ in ortuguese. ere, diners are in for a meat fiesta, as they can sample over cuts of beef, served at the table on large skewers, and carved directly on to the plate in the authentic churrasco experience. ogo ivo also offers an la carte menu with plenty of seafood and vegetarian options.

DÉCOR he restaurant is done up in a colour scheme of dark browns and reds, with wood oors, while fiery orange chandeliers add vibrancy.

nce seated, diners will find a counter at each place setting, green on one side and red on the other. T his is the classic churrasco accessory, which allows people who are partaking in the experience to commence with their meat servings the green side should be kept facing upwards to signal the waiter to serve, and the red side to signal they have had enough and would like to stop.

FOOD uests can indulge in he ogo ivo 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

SIGNATURE DISH

T he churrasco, a selection of different cuts of beef

mushrooms and fresh salads. he traditional outh American prime cuts served will include picanha (part of sirloin seasoned with sea salt and garlic) fillet mignon alcatra fraldinha frango con bacon (tender chicken drumsticks with smoked bacon) and linguica (beef sausages). ip each meat into a selection of sauces and dips such as the avourful salsa verde, chimichurri and antiuchos (vinegar infused with spices, nuts and seeds). ides 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 la carte menu, which offers a selection of dishes such as the aromatic hilean seabass and uicy grilled aine lobster.

NEED TO KNOW TIMES .

pm-

am, daily.

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

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Untitled-1 1 42138_fogovivo_bbc_gfg_ad.indd 1

4/4/13 11:07 4:28 PM 3/4/13 AM

RECIPE

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

2 eat the olive oil, brown the onion, then mix in the garlic, shredded chicken and bell peppers, and cook for a further mins. Add the tomato paste and a little of the cooking li uid and then finish with the chopped parsley.

3 o make the dough, mix the water or

stock with butter, bring to boil and then add salt. Add the our and cook, stirring continuously, until it stops sticking to the bottom of the pot.

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

5

ake a small amount of dough and fill with a tablespoon of the chicken filling. lose in a tear drop shape.

6 over the filled dough balls with our and dip in eggs and then breadcrumbs. eep fry the oxinha in oil heated to for mins.

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

25 F&B GUIDE 2014

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F

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BOOK NOW!

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amada la a umeirah each esidence el ( ) www.ramadapla a br.com

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25 F&B GUIDE 2014

28-31 Fogueira_Ramadan Plaza.indd 28

4/27/14 6:43 PM

BRAZILIAN

FOGUEIRA RESTAURANT Ramada Plaza Jumeirah Beach Residence

D

ubai’s first all-you-can-eat ra ilian churrascaria, ogueira estaurant serves a odi io-style barbecue, which meat-lovers can savour, on the th oor of amada la a umeirah each esidence.

Authentic ra ilian food, with chill-out tunes by the live band and samba performances on hursday and riday evenings, complete a dining experience at this restaurant.

DÉCOR ogueira’s interiors feature traditional ra ilian designs, with green and yellow placemats, crocodile leather chairs, and wooden furniture, all of which represent the colours and themes associated with the country. he outdoor terrace

features a cocktail bar, and offers views of the arina and the alm umeirah.

FOOD repare yourself for a meaty feast, as assadores (meat waiters) bring large skewers speared with a variety of meats, beef, lamb, chicken and pineapple to the table. ach 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 when they have had their fill. he ra ilian style hurrascaria offers unlimited cuts of meats for mains, so begin with a visit to the salad and sides bar, where over items including fresh vegetables, cheese, soup and cured meats

are available to tuck into. ou can also fill your plate with polenta, fried bananas, farofa, fresh cheese bread, and mashed potatoes, and once done, turn your card to the green side to signal the passadore. ry a selection of cuts of meats such as rib eye strip loin, chicken drumsticks, and chicken wings, with caramelised pineapples served between each meat course – all complemented by vinaigrette, chimichurri and guasacaca sauces.

SIGNATURE DISH

icanha (beef rump cap)

NEED TO KNOW TIMES . pm- am daily and until am on hursday and ridays. . pm- . pm on riday.

OFFERS he aturday brunch is from hs per person and hs for children between six- .

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RECIPE

ESCONDIDINHO

CHEF'S SPECIAL

SERVES 4 Ingredients • 5 0 0 g dried beef • 6 0 g onions, chopped • 6 0 g g arlic • 2 2 0 g fresh tomatoes • 5 0 0 g cassav a ( tapioca) • 2 0 0 ml fresh cream • 2 0 0 g cream cheese • 2 0 0 g cheddar cheese • S alt to taste Method 1 W ash the beef and add it to a pot of water. C ook for 2 0 mins.

2 S hred the meat and sauté with half of the onions, half of the g arlic and tomatoes.

S et aside.

3 Boil the cassav a, and when it becomes tender ( check with a fork) strain the water, and add the rest of the onions, g arlic, salt and fresh cream. M ash well.

4 I n a bowl, make a layer with half portion of the mashed cassav a, and cov er with the shredded meat.

5 M ake another layer with the rest of the mashed cassav a and cov er it with the cream cheese. T op with cheddar cheese and g ratin in a preheated ov en at 2 0 0 C for 2 0 mins.

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

25 F&B GUIDE 2014

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F

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BOOK NOW!

DÉ

F airmont T he P alm P alm J umeirah T el: ( + 9 7 1 ) 4 4 5 7 3 4 5 7 www.fairmont.com/ palm-dubai

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F r wi co re po be

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32-35 Fairmont The Palm final-FREVO.indd 32

4/27/14 6:42 PM

BRAZILIAN

FREVO FAIRMONT THE PALM

L

ocated in the sprawling lux ury resort, F airmont T he P alm, F rev o offers a taste of the authentic Braz ilian C hurrascaria ex perience, bring ing tog ether a selection of ov er 1 5 cuts of beef. T he restaurant is perfect for larg e g athering s and celebrations with families and friends, as ev eryone can eat, drink and celebrate till they hav e indulged to their fill.

DÉCOR F rev o’s airy interiors feature larg e g lass windows allowing for natural lig ht to come throug h during the day, showcasing remarkable v iews of the g listening pools below, the D ubai M arina beyond, and the ocean. T he

outdoor area is perfect for those who want to enj oy an alfresco ex perience, where sun umbrellas protect you from the harsh rays.

FOOD W ith no à la carte menu as such, the food here is serv ed in as traditional a manner as possible – different cuts of meat, all carv ed in churrasco style rig ht at your table, a popular south Braz ilian method.

T o commence your meal, help yourself to the salad buffet which includes a avourful palm heart salad, as well as fresh seafood and g rilled v eg etables, washed down with C aiprinhas, Braz il' s best known cocktail made of cachaç a ( distilled sug ar cane j uice) ,

before trying the black bean stew, biro biro rice and crispy polenta serv ed in little rustic dishes. T he colourful wooden board indicating the P asadore’s g uide to meat, on a cow, shows you the cuts you will be feasting on. T hese include P icanha ( rump) , ontra file (sirloin), and onta de Agulha ( brisket) , a slow-roasted meat. W ait for the meat waiter to pass by your table, choose your meat slices, and use the g reen/ red indicators which tell the waiter when to serv e and when to stop, to manag e how much you eat. Also on offer are other g rilled meats like lamb and chicken. F inish with a v isit to the dessert buffet to try churros with chocolate, a selection of fresh fruits, cakes, pudding s and amb fruit prepared in front of you.

SIGNATURE DISH T he P aulista soup

NEED TO KNOW TIMES 7 -1 1 .3 0 pm from S aturday to W ednesday, 1 2 -3 .3 0 pm on F riday, and 7 -1 2 am on T hursday and F riday.

OFFERS T he brunch is from D hs2 4 0 per person.

E nj oy L atin American dances, two caipirinhas and a tasting platter for D hs1 2 0 per person, on S aturday.

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RECIPE

CHURRASCO STYLE GRILLED TOP SIRLOIN, BIRO BIRO RICE, BLACK BEAN STEW, GAUCHO SAUCE SERVES 4 Ingredients • 5 0 0 kg top sirloin • S ea salt F O R T H E B L A C K B EA N ST EW • 2 5 0 g black beans • 2 bay leav es • ½ medium onion cut in half ( ½ to soak with the beans and finely chopped) • 1 0 0 g beef bacon, chopped • 5 0 g g arlic, minced F O R T H E G A U C H O SA U C E • 1 onion • 2 red chillies • 1 0 0 ml red wine v ineg ar • 1 0 0 ml oliv e oil • 1 0 g parsley F O R T H E B IRO B IRO RIC E • 5 0 g butter • 3 eg g s • 3 0 0 g basmati rice ( cooked) • 5 0 g g reen onions • S alt and pepper to taste • 1 0 0 ml white v ineg ar • 1 5 0 ml water F O R SH O EST RIN G P O T A T O F RIES • 2 0 0 g potato • W ater and v ineg ar, for cooking the potatoes 1 T o make the stew, soak the beans, bay

leav es and ½ an onion, cov er with a little water, ov ernig ht. T he nex t day, bring the ing redients to a boil, reduce to a simmer and cook until tender. F ry the beef bacon until crisp, and add the chopped onions and g arlic. M ix and add to the cooked black beans. R emov e the onion and bay leav es. S immer for another 2 0 mins.

S eason to taste and keep aside.

2 S eason the beef with the sea salt and g rill ov er g as or charcoal slowly for 2 0 mins.

3 T o make the sauce, combine all the ing redients in a blender and refrig erate until ready to serv e.

4 F or the biro biro rice, melt the butter in a non-stick frying pan, add the eg g s and season. F ry until they become like omelettes. Add the cooked rice, two thirds of the g reen onions, and salt and pepper to season, and mix tog ether.

5 ake the shoestring fries by finely cutting potatoes with a mandolin. Add to water and white v ineg ar and soak for 2 0 mins.

F ry on medium heat until they turn crispy and brown.

6 G arnish the rice with shoestring fries and the rest of the g reen onions, and serv e with the g rilled beef and black bean stew.

The food here is served in as traditional a manner as possible – different cuts of meat, all carved in churrasco style right at your table.

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H

TA

T BOOK NOW! T aj P alace H otel, D ubai Al R ig g a S treet T el: ( + 9 7 1 ) 4 2 2 3 2 2 2 2 www.taj hotels.com

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25 F&B GUIDE 2014

36-39 Handi Taj Palace.indd 36

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4/27/14 6:43 PM

INDIAN

HANDI TAJ PALACE HOTEL, DUBAI

T

his award-winning outlet offers authentic N orth I ndian cuisine that both nov ices, as well as lov ers of I ndian food, will enj oy. H ere you can indulg e in a traditional feast of some of the finest dishes that hark back to the M ug hal period.

S et in the lobby of the hotel, the sig nature restaurant boasts beautiful interiors to match the appetising food, tempting aromas, and melodic music.

ceiling s g iv e H andi a spacious feel, while the open kitchen offers v iews of the chefs in action, preparing delicious tandoori items and naan breads.

FOOD

W hether 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 div e straig ht into an aromatic curry, or a selection of kebabs, there’s something for ev eryone at H andi.

T he restaurant’s sig nature offering , a T hali H andi’s reg ally-styled interiors are made up meal is av ailable in v eg etarian and nonof g old and beig e colours, a constant theme v eg etarian v ersions, and includes running throug hout, which is seen a selection of dishes such as in the lanterns, drapes and ev en butter chicken, lentils, and the dining chairs. T he domed SIGNATURE DISH

DÉCOR

T he T hali, a platter of v arious dishes in small portions, serv ed with atbread and rice

v eg etarian stir fry. All dishes are prepared in tandoors, tawas and handis, to g iv e them an authentic avour. A must-try on the menu is the dum-pukht biryani, which comes in an earthen pot cov ered in puff-pastry and releases a div ine aroma upon cracking open; the butter chicken, which offers a combination of sweet and spicy avours, and pairs well with melt-in-your-mouth butter naans; and the L ucknowi kebabs which are j uicy and tender. O ther delig hts offered are chicken, seafood, or mutton tandoori, which can be washed down with a sweet lassi ( yog hurt drink) , and sweet treats such as carrot halwa – a carrot pudding , serv ed here warm with a scoop of v anilla ice cream.

NEED TO KNOW TIMES 1 2 : 3 0 -3 .3 0 pm and 7 pm-1 1 : 3 0 pm

OFFERS H andi offers a quick Business lunch menu which includes a v eg etarian thali for D hs9 5 , and a non-v eg etarian thali for D hs1 1 5 .

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RECIPE

NIHARI MURG SERVES 4 Ingredients • 1 5 0 ml corn oil • 6 clov es • 6 g reen cardamoms • 4 black cardamoms • 1 cinnamon stick • 4 bay leav es • 3 0 0 ml chicken stock • 5 0 g g ing er g arlic paste • 1 5 g salt • 1 5 g red chilli powder • 2 0 g coriander powder • 1 0 g turmeric powder ml water • 5 0 ml yog hurt • 1 0 0 g brown onion paste • 1 2 pcs chicken with bone • g gram our • 1 g saffron • 3 drops of kev da water ( av ailable in specialty stores) • 1 0 g coriander, chopped • 6 g reen chillies, chopped • 1 0 g nihari masala • 1 0 g g ing er, j ulienned Method 1 H eat oil in a pot and add the cardamom, cinnamon, clov es and two bay leav es.

S auté for a few seconds. Add the stock, g ing er g arlic paste, salt, red chillies, turmeric, coriander powder, bay leav es and 1 0 0 ml water.

2 C ov er the pot and let it cook on low heat for 1 0 mins. Add yog hurt and brown onion paste and cook for 5 mins. Add chicken

pieces, and stew until chicken turns tender.

3 I n a separate heated oiled pan, add the gram our and saut until brown. lowly mix in the chicken mix ture, and add kev da water, saffron, coriander, g reen chillies and nihari masala. M ix well and let it simmer for 2 mins. S erv e 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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H

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BOOK NOW! S hang ri-L a H otel, D ubai T el: ( + 9 7 1 ) 4 4 0 5 2 7 0 3 www.shang ri-la.com/ dubai

DÉ W

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25 F&B GUIDE 2014

40-43 Hoi An.indd 40

4/27/14 7:03 PM

VIETNAMESE

HOI AN Shangri-La Hotel, Dubai

H

oi An, S hang ri-L a’s modern V ietnamese restaurant with rench in uences, is redolent with alluring aromas of v arious herbs and spices. T ucked away on the first level of the luxurious hotel, the awardwinning restaurant combines exceptional hospitality with eleg ant dé cor, and delicious food. H oi An’s seasonal and festiv al-related menus allow g uests to try a div erse rang e of dishes, so make it a point to check out the restaurant when there is a special festiv e celebration, and witness the chang e in dé cor as well which is specially updated to suit the theme.

DÉCOR W ooden furnishing s and pink

lotus lamps on the tables g iv e H oi An the O riental touch. C olonial-style wooden ceiling fans add authenticity to the dé cor, while plants and owers give the space a natural feel. H oi An’s atmospheric lig hting makes it the perfect spot for an intimate dinner, or even a relaxed night out with a g roup of friends.

to beg in with. F or mains, don’t miss dishes such as clay pot of wok-fried org anic chicken with lemong rass and chilli, and pan-seared div er sea scalllops with fried g arlic and potato dumpling s. T he chilled mang o soup with coconut milk and ice cream prov ides a fruity and delig htful end to the meal.

FOOD oi An’s extensive menu is perfect for nov ices to the cuisine. Y ou can either choose a set menu option, which is brimming with sig nature dishes, or try delicacies like wok-fried g olden g arlic prawns or g rilled Black Ang us beef tenderloin skewers

SIGNATURE DISH

S teamed S ea bream wrapped in a banana leaf

NEED TO KNOW TIMES 7 pm-1 2 am

OFFERS T he four-course H ue set menu is av ailable for D hs3 4 5 per person, and the four-course S aig on set menu is av ailable for D hs4 8 8 per person.

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40-43 Hoi An.indd 41

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SHANG.indd 1

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RECIPE

BO XAO HANH NAM (WOK SEARED BEEF TENDERLOIN WITH MUSHROOMS, CAPSICUMS AND ONIONS)

SERVES 4 Ingredients • 2 0 0 g beef tenderloin • O ne stalk of lemong rass, chopped • g garlic, peeled and finely chopped • 2 0 g white onions, chopped • 4 0 g capsicum • 2 0 g spring onions • 2 0 g crispy shallots • 3 0 ml cog nac • 3 0 g water cress

F O •1 •P •1 •2 •5 •

R T H E B EEF SA U C E 0 g g arlic inch of chilli powder 0 0 ml beef stock 0 ml oyster sauce ml each of dark and lig ht soya sauce g corn our dissolved in water

Method 1 S auté the g arlic with the chilli powder and add beef stock. S eason with oyster sauce, lig ht and dark soya sauce, sug ar, salt and

pepper. Bring to the boil and thicken with corn our.

2 C ut the beef into cubes and marinate with lemong rass and white onions in the beef sauce. S ear the beef in a hot pan for 3 0 mins, or cook to your desired meat temperature - medium or well done.

3 I n a hot wok, sauté the g arlic, capsicums and spring onions. F lame with cog nac then add the entire beef sauce mixture. ook further for 1 min and season. S erv e hot ov er the watercress.

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

25 F&B GUIDE 2014

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L

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D e co th an

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BOOK NOW!

T h ar an to th ch po ar

P ullman D ubai D eira C ity C entre T el: ( + 9 7 1 ) 4 6 0 3 8 2 0 1 www.pullman-dubai-deiracitycentre.com

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25 F&B GUIDE 2014

44-47 La Fabrique.indd 44

4/27/14 6:45 PM

INTERNATIONAL

LA FABRIQUE SPORTS BAR Pullman Dubai Deira City Centre

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iv e entertainment, pub g rub and sports action, that’s what it’s all about at this sports bar nestled at P ullman D ubai D eira C ity C entre in old D ubai. T he hotel, connected to the D eira C ity C entre mall, is the place to head to for refreshing bev erag es and cocktails, or a g ame of darts.

DÉCOR T his casual sports bar’s moody interiors are brig htened up with orang e bar stools and stylish light fixtures. Whether you want to catch the g ames on screen, chill out at the communal hig h-top wooden tables, or challeng e your friends to a g ame of pool, this is the sort of place you are sure to have a relaxed time.

FOOD ites, burgers and ex- ex specialties make up most of the menu at this bar. Y ou can opt for sharing platters of three or five bites, which include the usual suspects like barbecue chicken wing s with blue cheese sauce, fried j alapeno peppers with cheese and C alifornian calamari with aioli.

F or a more substantial meal, try the L a abri ue burger with rib eye beef, fish and chips or chicken faj itas and quesadillas.

D esserts include decadent treats such as a homemade apple pie and banana split, among st others. T hose who aren’t into the g ames, but lov e bar nosh, can enj oy tunes from the liv e resident band. L a F abrique also

has a selection of offers including ladies night on ondays, where all ladies receive complimentary drinks before 9 pm.

SIGNATURE DISH

C hicken av ocado burg er

NEED TO KNOW TIMES T he restaurant is open daily, from 5 pm-3 am.

OFFERS 5 0 per cent discount is av ailable on all bev erag es during H appy hour ( 4 -8 pm) .

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Sports on TV. Darts and billiard.

Conversation and live band.

Bar bites and more.

It’s always a good time to bring out your favourite jersey, 04 603 8201 bar - E. H2022-FB3@accor.com - www.pullman-dubai-deiracitycentre.com huddle around theT.sports with your drink and cheer for your team.

PULLMAN DUBAI •

Untitled-4 1

Enjoy 50% off on selected drinks from 5 to 8pm daily.

• Free drinks for ladies on Bella Mondays.

DEIRA CITY CENTRE

T: 04 603 8201 - E: h2022-fb3@accor.com facebook.com/pullmandubaidcc www.pullmanhotels.com/2022

4/17/14 3:39 PM

RECIPE

SMOKED SALMON AND CREAM CHEESE CROQUETTES

SERVES 4 Ingredients • 1 2 0 g smoked salmon, diced • 5 g chiv es, chopped • 3 0 0 g cream cheese • g our

•1 •2 •1 •O

g black pepper eg g s, whisked 0 0 g bread crumbs il, to deep fry

Method 1 C ombine the salmon and chiv es with

cream cheese and season. F orm into small balls, about 5 0 g each.

2 ix together the our and black pepper.

3 ip the salmon balls in the our mixture and eg g , and then roll in breadcrumbs.

F reez e for 8 hrs and deep fry for 2 -3 mins or until g olden brown.

Bites, burgers and Tex-Mex specialties make up most of the menu at this bar.

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L

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BOOK NOW!

DÉ

afayette ourmet aleries afayette, ubai all el ( ) galerieslafayette-dubai.com

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25 F&B GUIDE 2014

48-51 Lafayette Gourmet.indd 48

4/27/14 6:45 PM

INTERNATIONAL

LAFAYETTE GOURMET Galeries Lafayette Dubai

O

ffering avours and aromas from all over the world, afayette ourmet, nestled on the second level of the popular rench department store aleries afayette at he ubai all, tantalises all the senses with a diverse range of cuisines. hoose from over cuisines in one destination, and indulge in a gastronomic feast, while you take a break from your shopping spree.

DÉCOR

ambience, with seating at counters as well as comfortable sofas in the lounge. he large, open gourmet haven has the deli-style counters serving different cuisines, which is 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.

caviar. afayette ourmet is suitable for any occassion, whether it’s to indulge in the finest cheeses, a uick business lunch, midday snack, a relaxed dinner, or an authentic sweet treat such as churros from the panish restaurant apeo.

FOOD

Whet your appetite with dishes from over different cuisines, including Italian aking over the entire second level, this wood-fired oven pi as, editerranean spacious food hall-style area features salads, sushi, Indian tandoor and curries, individual restaurant stations with open oroccan ta ines, panish paella, kitchens. he sleek and modern steak, and even luxury gourmet venue offers a fresh approach foods such as foie gras and to dining, and a relaxed SIGNATURE DISH afayette wasabi prawns with mango salsa, tofu and mushroom

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

OFFERS eceive per cent off your bill, when you use the free aleries afayette loyalty card.

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48-51 Lafayette Gourmet.indd 49

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I IN NT TE ER RN NA AT TI IO ON NA AL L F FO OO OD D H HA AL LL LS S A AN ND D D DI IN NI IN NG G

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4/23/13 11:15 AM

RECIPE

SEARED SCALLOPS WITH CASTELLUCCIO LENTIL AND TRUFFLE VINAIGRETTE, ROCKET LEAVES SERVES 4 Ingredients large tomatoes live oil emon pcs scallops mall rocket leaves ixed cress baguette F O R T H E VIN A IG RET T E ml honey ml di on mustard ml balsamic vinegar ml olive oil g castellucio or puy lentils ml white truf e oil Method 1 ombine the honey, mustard, balsamic and truf e 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 mins. eason with salt after cooking. While still warm, dress the lentils with the truf e dressing.

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

depending on the si e, dri le with lemon uice, olive oil and salt and pepper.

4 lice the baguette and dri le with olive oil, season with sea salt and pepper and place in the oven until crisp.

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

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

6 o serve, arrange the seasoned tomatoes on the plate and the scallops on and around the tomatoes. poon 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 11 cuisines in one destination, and indulge in a gastronomic feast, while you take a break from shopping.

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BOOK NOW! E mirates G olf C Z ayed R T el: ( + 9 7 1 ) 4 4 www.dubaig

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T h ar wi a o th m th

lub, S heikh oad 1 7 9 9 9 9 olf.com

25 F&B GUIDE 2014

52-57 Le Classique.indd 52

4/27/14 7:24 PM

FRENCH

LE CLASSIQUE EMIRATES GOLF CLUB

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e C lassique has long been an institution for D ubai residents. S et inside the E mirates G olf C lub j ust off S heikh Z ayed oad, it is ideal for those who en oy a fine dining ex perience of F rench delig hts, while looking onto the lush M aj lis g olf course.

atmosphere at the bar. T he ex pansiv e outdoor terrace seats around 9 0 people, and offers ex quisite v iews that ov erlook the championship g olf course and driv ing rang e.

FOOD

black g arlic, and chicken breast with quail eg g and bok choy. D esserts are a sumptuous selection including white chocolate shell with pear crumble, mandarin tart with Y uz u sorbet and the traditional fav ourite, crê pes suz ette.

L ov ers of F rench cuisine are in for a sensory j ourney with the introduction of C hef S ylv ain' s latest menu, filled with mouth-watering offering s, at L e C lassique. C hoose from the T he g lamorous interiors of L e C lassique, with à la carte menu or try the four-course or art-adorned g lass windows and a swanky bar sev en-course deg ustation menu. H ig hlig hts with crystal chandeliers, g iv e the restaurant include the soft boiled egg with truf e and a sense of sophistication and class. W ooden morels, serv ed with parsley emulsion and ooring near the bar and soft carpeting in shimej i mushrooms, the W ag yu beef the dining section separate the two, let grade with bone marrow making for a relax ed v ibe in and tarti ette, roast halibut with the dining area, and a stylish SIGNATURE DISH

DÉCOR

S oft boiled eg g with truf e and morels, parsley emulsion and shimej i mushrooms

NEED TO KNOW TIMES S unday – S aturday from 1 2 -3 pm and 7 -1 2 am. T he restaurant is closed on M onday.

OFFERS T he two-course lunch is for D hs9 8 , and three-course lunch for D hs1 3 0 per person. T he S aturday J az z y G ourmet brunch is from D hs3 6 0 per person.

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Indulge in a Jazzy Saturday Gourmet Brunch at Le Classique Embark on a culinary adventure every Saturday with Chef Sylvain in the award winning Le Classique restaurant.

Enjoy an endless starter and dessert buffet along with an unlimited a la carte main course menu, all for AED 205 food only, AED 360 including your choice from a dozen varieties of red and white or AED 495 with premium bubbly. A special live performance by Desert Jazz will ensure you have an afternoon to remember!

Brunch is served from 12 noon to 3pm. Children aged 12 years and above are welcome.

Dress code: Smart elegant

For bookings and enquiries, please contact Emirates Golf Club on +971 4 417 9999 or email emiratesdining@dubaigolf.com dubaigolf.com

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RECIPE

HALIBUT WITH BLACK GARLIC PURÉE, IBERICO HAM AND GARDEN VEGETABLES SERVES 4

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Ingredients • 6 0 0 g halibut • 3 0 g black g arlic • 3 0 g white g arlic • 2 5 g butter • 6 0 g double cream • 1 0 g milk • 8 pcs of baby leeks • 1 punnet of shimej i mushrooms • 8 pcs of g reen asparag us • 1 0 0 g I berico ham ( optional) • O liv e oil • S alt and pepper Method 1 T o make the black g arlic puré e, peel the white and black g arlic and add it to the butter, cream and milk in a pan. C ook until the g arlic becomes soft, and blend until smooth.

2 Boil all the v eg etables and then refresh in an ice bath to keep the colour of the g reens intact.

3 F ry the halibut in oliv e oil and a dollop of butter until it slig htly browns. C ook in the ov en at 1 8 0 C for 4 mins.

4 P lace the v eg etables and ham on a plate, with the fish on the side. poon the black g arlic puré e all ov er and serv e.

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! D ubai C reek G olf and Y acht C lub (+ 9 7 1 )4 2 9 5 6 0 0 0 www.dubaig olf.com

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STEAKHOUSE

LEGENDS Dubai Creek Golf and Yacht Club

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ocated in the iconic D ubai C reek G olf and Y acht C lub, L eg ends restaurant g ot a complete makeov er in 2 0 1 1 .

E v erything from the food, to the desig n and layout, was transformed into the snaz z y dining destination it is today. T he stylish steakhouse aims to prov ide diners with a memorable ex perience while serv ing delicious food made from hig h quality ing redients and fresh produce.

DÉCOR F loor to ceiling g lass windows make this restaurant one of the top spots to enj oy a meal with a v iew – it offers mesmerising v iews of the D ubai C reek it is located rig ht nex t

to. R ich fabrics and beautifully desig ned furniture, in deep autumn colours, add a hint of eleg ance to the interiors, while white canopies and tables with in-built barbecue stations g iv e the outdoor terrace a relax ed vibe. A highlight of this terrace is the oating V I P table, that sits atop an under-lit pool, and can seat up to eig ht people.

FOOD W hile meat-based dishes are a main feature of the menu, the restaurant offers other dishes that are impressiv e and unique too.

C ommence your meal with mini appetisers such as T empura shrimp, lobster kibbeh and foie g ras dates.

P opular fav ourites such as

seafood chowder, org anic beef carpaccio and F rench onion soup are also av ailable. D ishes such as the chateaubriand, amb tenderloin and lobster and coral cream are carv ed and prepared at the table. O ther popular choices include the duck confit with black truf e mash, and seafood offering s such as the g rilled M aine lobster. F or desserts, don’t miss the toffee banana tart with warm tanariv a chocolate sauce and tutti frutti.

T he L eg ends F riday brunch is a g reat option for a fun day out with the family, offering an unlimited buffet selection of starters and desserts, with an à la carte menu for main courses. T he buffet offering s include a children’s one with fun-filled activities and a separate kids' buffet.

SIGNATURE DISH C hocolate fondant

NEED TO KNOW TIMES 1 2 -3 .3 0 pm on F riday, 7 pm-1 2 am from M onday to S aturday.

OFFERS T he brunch is av ailable from D hs2 3 5 for adults, D hs8 5 for chilldren between sev en-1 2 and free for below six es.

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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

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RECIPE

ORGANIC BEEF FILLET CARPACCIO SERVES 4 Ingredients g organic beef tenderloin g parmesan shavings tbsp olive oil g carrot, ulienne g yellow ucchini, ulienned g green ucchini, ulienned g avora mustard (available at specialty stores) g grain mustard g black lava salt g parsley and rosemary, chopped Method 1 ut the tenderloin and shape into small rectangles. eat the meat with a mallet to get wafer thin pieces. n a plate, place small dots of avora mustard, spread it, and add the pieces of beef on top. prinkle some rock salt on the beef.

2 lanch the vegetables and then chill in ice water. rain and mix some grain mustard and olive oil. eason and arrange on alternate beef slices.

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

4 arnish with black lava salt and chopped herbs. inish off with a dri le 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! O ptions by S anj eev K apoor el ( ) www.optionsdubai.com

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INDIAN

OPTIONS BY SANJEEV KAPOOR Dubai International Convention Tower

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here’s more to I ndian cuisine than butter chicken and tandoori, and that’s ex actly what M asterC hef S anj eev K apoor prov es at his award-winning restaurant situated on the ground oor of the ubai International onvention entre near ubai World rade entre. he first outlet from the chef in the U AE – the second outpost of O ptions is located in ovenpick otel eira – is one of the most established names when it comes to I ndian cuisine.

DÉCOR O ptions by S anj eev K apoor is split into a priv ate loung e and dining area, both of which offer a relax ed dining ex perience in a sophisticated

env ironment. G old chairs with red v elv et fabrics, g lass chandeliers and parquet ooring make up the d cor, while plush couches and a bar on the upper lev el at the priv ate loung e make for a g reat setting for cocktails or small g athering s.

FOOD

ka halwa (carrot halwa) or gulab amun (fried dumplings in sugar syrup). he restaurant also hosts a buffet brunch every riday featuring main course dishes from the ex isting menu and breakfast specials such as chole bhature (spicy chickpeas) and masala omelette, or street food specialties featuring dahi puri (crispy puri with yoghurt).

O ffering a plethora of dishes from across I ndia, g iv en a modern twist, the menu is v aried and the food, consistently delicious. Y ou can indulg e in the chicken tikka v erde and railway mutton curry, or fish moilee and other seafood dishes including mussels moilee – which taste delicious with biryanis or naans ( I ndian atbread). Indian desserts are a must-try, so don' t miss the g aj ar

SIGNATURE DISH P esto prawns

NEED TO KNOW TIMES - pm, pm-

am

OFFERS he riday brunch is available from hs per person.

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RECIPE

SANDALWOOD CHICKEN BREAST SERVES 4 Ingredients • chicken breast, boneless • tbsp olive oil • ½ tsp cumin seeds • g chickpea our • ½ tsp rose water • tsp kewra water ( crew pine essence) av ailable at specialty I ndian stores.

F O R T H E MA RIN A D E • tsp ginger and garlic paste • ½ tsp yellow chilli powder • ¼ tsp turmeric powder • ½ tsp lemon j uice F O R T H E Y O G H U RT MA RIN A D E • tbsp reek yoghurt • ½ tsp mace powder • ½ tsp cardamom powder • tsp sandalwood powder • tsp saffron strands, infused with tbsp of milk Method 1 M ix all the marinade ing redients tog ether and rub into the chicken breast. S et aside for mins.

2 M ix all the yog hurt marinade ing redients and mix with the chicken breast. S et aside for another mins.

3 H eat oil in a pan and cook the cumin seeds

until they start to crackle. Add the chickpea our and stir over low heat to prevent lumps from forming. When the our turns golden, increase the heat and add the chicken breasts. ook for mins, until the our

forms a coating on the chicken.

4 S prinkle the rose-and kewda water ov er the chicken. ransfer the chicken to a baking tray and set aside for - mins. ook in an oven at for mins.

The first outlet from Masterchef Sanjeev Kapoor to open in the UAE, Options is one of the most established names when it comes to Indian cuisine.

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BOOK NOW!

T h fe br a lin of th h

J W

M arriott M arquis D ubai S heikh Z ayed R oad, Business Bay T el: ( + 9 7 1 ) 4 4 1 4 3 0 0 0 j wmarriottmarquisdubailife.com

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ITALIAN

POSITANO JW Marriott Marquis Dubai

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repare yourselv es for a g astronomic j ourney that will transport you to the coast of S outhern I taly when you dine at this rustic-chic restaurant. W hether it' s seafood and pasta specialties, or a fresh piz z a, there' s no better place for authentic I talian cuisine.

only adds to the drama, while the open plan kitchen allows g uests to interact with chefs as they make pasta, cook piz z as in the wood-fired oven, or pick fresh lobsters from the tank. An outdoor terrace offers the perfect opportunity to step out for an aperitif or dig estif, or enj oy a lov ely alfresco meal.

DÉCOR

FOOD

T he spacious restaurant' s rustic interiors feature white-washed brick walls, dark brown par uet ooring, firewood stacked in a corner, and natural ov ertones with g reen linen and potted plants dotted around, all of which come together to re ect the warmth of the Amalfi coast. he open fire along one wall

T he ex tensiv e menu offers all the usual suspects, but a specialty here is most certainly the freshly caug ht seafood, particularly the daily catch ( branz ino, merluz z o, pesce spada, arag osta) ; you could also try the sea bass cooked in the ov en with tomato sauce, black oliv es and oreg ano, beautifully

SIGNATURE DISH

S cialiatelli ( homemade pasta)

presented in the rustic baking dish it is cooked in. O ther hig hlig hts include a special Burrata bar, which features the soft, creamy cheese mix ed at the table and serv ed v arious ways – think with prosciutto, oliv e oil and pepper, or roasted sweet peppers – and S cialatielli, a sig nature pasta dish nativ e to the Amalfi region. here s plenty more on the menu, to tempt the palate, including an array of antipasti, but it would be criminal not to sav e space for the dessert trolley when it rolls by. C hoose fav ourites like tiramisu, or opt for a heav enly limoncello cake made with homemade limoncello, another Amalfi specialty. D on' t miss their v ariety of limoncello drinks as well – particularly the herb-and spice-infused options at the bar!

NEED TO KNOW TIMES 6 pm-1 2 am daily

OFFERS P ositano hosts the F esta I taliana’ E v ening Brunch ev ery S unday, from D hs1 8 0 per person.

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Some folks go to great lengths to sample authentic coastal Italian cuisine.

Who can blame them? No one can resist fresh, succulent seafood and homemade pasta draped in a delectable sauce with a dash of Italian charm. Fortunately, you don’t have to go as far.

Positano is open daily from 6pm to midnight at the JW Marriott Marquis Dubai.

Experience an Amalfi inspired feast every Sunday night at Positano.

Enjoy an endless selection of antipasti, handmade pizzas, pasta and fresh seafood.

AED 180 per person including food and soft beverages.

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RECIPE

VEAL TORTELLINI SERVES 4 Ingredients g semolina flour g egg yolk g whole egg alt, to taste armesan shavings, for garnish F O R T H E VEA L ST U F F IN G g veal shank g onions g celery g carrots ml vegetable stock bou uet garni of rosemary and sage ml vegetable stock g porcini mushrooms g parmesan alt and nutmeg, to taste F O R T H E B U RRA T A g burrata cheese ml milk Method 1 lace the our in a food processor and pulse it. Add the whole egg and egg yolk and whi until the mixture resembles fine breadcrumbs – it shouldn’t be dusty or a big sticky dough ball.

2 ut the dough into pcs. latten each with a rolling pin to about mm thickness. old over the dough and pass through

a pasta machine at its widest setting, refolding and roll times (not changing the setting) until you have a rectangular shape of . x cm. It is important to work the dough until it is nice and shiny. ut the dough with a round, large cookie cutter. ( ou could also use store-bought sheets if you don’t have a pasta machine.)

3 In a large pot, heat olive oil and add the veal shanks. rown for mins per side and set aside.

4 In the same pot, add the onions, carrots and celery. eason with salt and saut until soft and translucent, about mins. eturn the browned shanks to the pan, add the stock and reduce li uid by half, about mins. Add the bou uet garni and cups of the stock and bring to a

boil. educe heat to low, cover pan and simmer for about hrs or until the meat is falling off the bone. emove the meat, shred in a mixing bowl and add saut ed mushrooms, parmesan cheese and nutmeg. eason and set aside.

5 ring the burrata and milk to boil and gently mix to combine.

6 Add a small amount of the veal filling to a dough sheet and dab water on the other half of the sheet. old in half to seal tightly. ull the sides together to form a classic tortellini shape (see image) and pinch the ends together. ook the pasta in boiling water for mins.

7 erve the veal tortellini on top of the burrata cheese mix and garnish with parmesan shavings.

Prepare yourselves for a gastronomic journey that will transport you to the coast of Southern Italy when you dine at this rustic-chic restaurant.

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INTERNATIONAL

RAFFLES SALON RAFFLES DUBAI

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he af es alon at the iconic af es ubai has long been a hotspot for the renowned ollection - Afternoon ea. ake a break from a shopping spree at Wafi, or head to this casual, relaxed lounge to tuck into meals and lights snacks, all with a fashionable twist, with a bunch of friends.

DÉCOR olourful bottles on a large wooden shelf behind the main wood-surfaced counter, add colour and illuminate the walls of this lounge. hose visiting this laid-back, airy spot can take a seat at one of the comfortable armchairs near the low coffee tables – which makes sharing food easier. igh bar stools are also

available by the main counter and make for a great stop for a uick espresso.

FOOD While it s open all day for drinks and light bites, it’s all about the ashion Afternoon ea at this lounge-style caf , where food and fashion meet to make for an ex uisite experience. he stylish tea concept features some of the most decadent sweet and savoury treats – which change every season according to the latest seasonal trends – that are appealing to the eye and a delight to the tastebuds as well. avour a stiletto-shaped dessert with chocolate and mint cherry madeleine powder puff wild mushroom, asparagus and

herb sandwiches smoked chicken rillette and lump crab salad with fresh mango, avocado and chilli, among other treats, for this season. he ollection - Afternoon ea by af es gets a ma or twist for occasions such as other’s ay and alentine’s as well, so keep a look out for limited-edition delicacies made by the talented pastry chef.

SIGNATURE DISH

ulf ea ood rill - mani lobster, fish kebabs and marinated shrimps

NEED TO KNOW TIMES am- am, daily. he afternoon tea is served from pm- pm.

OFFERS he Afternoon tea is hs for two, and hs with a glass of bubbly.

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4 COLOUR LOGO

SINGLE CO

Enjoy delectable savouries and sweets inspired by designer collections where the colour, style and garnishing reflect the fashion trends of each season. Surrender yourself in the elegant setting of Raffles Salon and indulge in savouries and pastries stylishly mastered by Raffles exceptional pastry team.

Everyday from 2pm to 7pm.

For more information and reservations, please call 04 3248888 or email dining.dubai@raffles.com.

www.raffles.com/dubai

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RECIPE

PIEMONTAIS SERVES 4 Ingredients g soft butter g icing sugar large egg g ha elnut powder g cake our inch of salt est of orange a elnut chocolate spread (like for filling

utella)

Method 1 ix together the butter and icing sugar to form a cream. Add the egg and combine until smooth. hen add the rest of the ingredients (except the chocolate spread) and make a smooth dough.

Wrap and refrigerate for hr. oll on a our-dusted surface to about mm thickness. ut to s uares, or desired shapes, and bake at until golden brown. et aside to cool.

2 Add ha elnut chocolate spread between cookies to make a sandwich and decorate.

It’s all about the Fashion Afternoon Tea at this lounge-style cafÊ, where food and fashion meet to make for an exquisite experience.

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BOOK NOW!

DÉ

J W M arriott M arquis D ubai heikh ayed oad, usiness ay T el: ( + 9 7 1 ) 4 4 1 4 3 0 0 0 www. wmarriottmar uisdubailife.com

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INDIAN

RANG MAHAL BY ATUL KOCHHAR JW Marriott Marquis Dubai

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ichelin-star chef Atul ochhar’s first restaurant in the M iddle E ast, R ang M ahal is located in the tallest hotel in the world, J W M arriott M arquis D ubai. T his fine dining restaurant headed by ood ood ’s hef of the ear, Amrish S ood, offers traditional I ndian cuisine with a contemporary touch, for diners to get a taste of the different avours of India.

DÉCOR

the perfect place for a catch-up with friends, or a pre-dinner drink. oving onwards, the cavernous restaurant space, which is dominated by hand painted a asthani murals and gigantic carved pillars, recreates a traditional atmosphere. rightened up by splashes of colour in the soft furnishings and with ambient orange lighting, the restaurant also features an open, glass-walled kitchen where you can see the expert chefs working on the tandoor.

he atmospheric lounge which precedes the restaurant serves up creative spice-and fruitinfused cocktails inspired by Indian avours, ang ahal by Atul ochhar fuses traditional as well as bites such as ashmiri avours of Indian cooking with modern, spiced chicken morsels. With luxe international ing redients. T he à SIGNATURE DISH decor and upbeat music, it s la carte menu draws from the een oilley (sea bass with turmeric, coconut curry and mustard tempered potatoes)

FOOD

different regions across India for inspiration, with some of the highlights including hori empu, a southern Indian spiced fried chicken saag paneer, tempered spinach with cottage cheese and Atul s signature een oiley (see below). heir all-new avratan (inspired by the nine ewels of emperor Akbar s royal court) degustation menu features nine signature dishes brought to the table in a planned se uence. east on lasooni scallops ( cottish callops with caramelised garlic), gosht boti korma (braised lamb fillets), limbu rubiyan ( ulf shrimps with Indian herbs and green korma sauce), and a selection of sweets for dessert. ishes can be paired with carefully chosen wines from India and the rest of the world, or delicious mocktails on offer.

NEED TO KNOW TIMES pm- am at the lounge, and until pm at the restaurant, daily

OFFERS he avratan menu is available from hs per person.

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RECIPE

LIMBU RUBIYAN (GULF SHRIMPS WITH GREEN LIME, FRESH INDIAN HERBS, PICKLED CARROTS AND LEMON POWDER) SERVES 4 Ingredients • umbo shrimps • ml lemon uice • tbsp ginger garlic paste • a small bunch of coriander leaves • ½ brunch of basil • - kaffir lime leaves • g lemongrass • 3 0 g roasted cashew nuts • tsp roasted garlic • uice from lemon • S alt, to taste • tsp chaat masala • g lemon salt F O R T H E C A RRO T P IC K L E • g baby carrots • tbsp ginger garlic paste • g aggery • ml vinegar • g mustard seeds, crushed • g turmeric powder • g garam masala powder • ml vegetable oil • S alt to taste Method 1 lanch the baby carrots in hot water.

2 ook the ginger garlic paste and at

the same time, reduce the aggery and vinegar in another pan. eason the carrots and mix with the aggery mixture.

Add mustard seeds, turmeric powder, garam masala powder and vegetable oil.

Allow it to rest for a day.

3 eason the shrimps with lemon uice, ginger garlic paste and salt allow to rest for - mins.

4 lend coriander leaves, basil leaves,

kaffir lime leaves, lemongrass, roasted cashew nuts, roasted garlic and lemon uice, to make a fine paste. arinate the shrimps in this marinade allow to rest for another - mins.

5 rill the shrimps on a barbecue or cook in a tandoor. aste the shrimps in between with clarified butter. erve hot seasoned with lemon uice and chaat masala, accompanied with carrot pickle and lemon salt.

Rang Mahal offers traditional Indian cuisine with a contemporary touch, for diners to get a taste of the different flavours of India.

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BOOK NOW! R iv ing ton Bar & G rill S ouk M adinat J umeirah T el: ( + 9 7 1 ) 4 3 6 6 6 4 6 4 www.riv ing tong rill.ae

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BRITISH

RIVINGTON BAR & GRILL Souk Madinat Jumeirah

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he second D ubai outlet of this popular British restaurant, R iv ing ton Bar and G rill opened in this popular dining destination in spring 2 0 1 2 . W hile it' s awardwinning sister restaurant in S ouk Al Bahar D owntown is quite similar to the L ondon branch, the M adinat J umeirah outpost offers a completely different ex perience, with an upstairs bar and four spacious terraces with ex quisite v iews of the Arabian g ulf. P lenty of daily bar offers mean it’s as much a place to head for relax ed after-work drinks, as it is for a g ourmet meal.

DÉCOR T he restaurant is housed in a fresh, lig ht and airy space,

while the me anine oor, also known as the R iv i Bar, is ideal for a refreshing drink and lig ht bites. R ustic-style interiors are brig htened up with quirky L E D saying s on the wall, such as ‘ L iv e, laug h, lov e’ and ‘ N ev er let me g o’, bring ing the brand' s edg y Britishness to life. T he terraces are ideal for priv ate ev ents, which can be tailored to suit ev ery requirement and budg et.

tartare, shellfish cocktail, lamb chops and heav enly classics such as the E ton mess, honey comb ice cream and the melt-in-yourmouth sticky toffee pudding .

FOOD A stalwart of modern British cuisine with U AE residents, the restaurant’s menu chang es seasonally. S ome of the most popular items on the menu include the fish and chips with mushy peas, R iv ing ton burg er, steak

SIGNATURE DISH ivington fish and chips

NEED TO KNOW TIMES 1 2 -1 1 pm on weekdays and 1 2 -1 1 .3 0 pm on weekends

OFFERS T he R iv ing ton lunch hour deal offers two-courses for j ust D hs1 0 0 .

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Rivington Grill - 2013 BBC Good Food Full Page Advert1.pdf

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RECIPE

ETON MESS SERVES 4 Ingredients ml egg whites g caster sugar eringue sticks, to garnish resh strawberries (about - per person) F O R T H E C REA M ml whipping cream tbsp icing sugar vanilla bean, scraped F O R T H E SA U C E g strawberries, fro en g caster sugar Method 1 T o make the mering ue, whisk the eg g whites and caster sug ar until there are hard peaks and the mix is uffy. ake at 1 0 0 C for 1 hr.

2 W hip the cream, v anilla bean and icing sug ar tog ether and store in the fridg e until needed.

3 M ake the sauce by simmering strawberries on a low heat. O nce the strawberries hav e secreted their j uices, add the caster sug ar. S immer for a further mins then remove from heat. lend until combined and then strain.

4 I n a mix ing bowl, place the whipped cream, mering ue bits, a few spoons of strawberry sauce and fresh strawberries. C ombine the ing redients ensuring not to ov er-mix so the

cream does not start to run.

5 T ake a dessert g lass and pour some of the sauce. Add fresh strawberries on top, and place a scoop of the mix ed cream and meringue to fill the glass half

way up. Add some more sauce and finish with the remainder of the cream and mering ue. G arnish with the mering ue sticks and freshly sliced strawberries.

S erv e immediately.

A stalwart of modern British cuisine with UAE residents, the restaurant’s menu changes seasonally.

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S

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on S h is th th th or ul wi

BOOK NOW! S heraton D ubai M all of the E mirates H otel T el: ( + 9 7 1 ) 4 3 7 7 2 3 5 3 www.sheratondubai malloftheemirates.com

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MEDITERRANEAN

SANABEL Sheraton Dubai Mall of the Emirates Hotel

E

mbark on a g astronomic j ourney at this baz aar-inspired restaurant, where the chefs add an innov ativ e touch to M editerranean-style international creations on the menu. T his outlet is nestled at S heraton M all of the E mirates H otel, which is connected to the shopping mall, and this makes it a g reat alternativ e to one of the casual dining outlets in the mall. H ead there for a post shopping spree indulg ence, or g ather your family and friends for the ultimate F riday brunch, that comes complete with a separate chocolate room!

DÉCOR T he word S anabel translates to wheat in Arabic, and the fresh,

natural element linked to this is re ected in the tables’ centrepieces – a small pot of wheat. S anabel’s larg e outdoor terrace prov ides a lov ely v iew of the D ubai skyline, while the wicker furniture ties in with the rustic, relax ed theme. T hose who want to dine indoors can watch all the cooking action at the open kitchen.

which can be g rilled to your liking . T he F riday brunch is a hig hlig ht at S anabel, and includes liv e cooking stations, outdoor barbecue, sushi and sashimi as well as carving stations. ave your fill of savoury dishes, but save space for the finale – the mag ical chocolate room!

FOOD T he menu offers a wide v ariety of international avours, ranging from salmon fish cakes to assorted sashimi and nigiri.

M ains include meats such as chicken and kofta skewers, and g iant king prawns, salmon, sea bass and sea bream are also av ailable,

SIGNATURE DISH

G reen pea soup with Alaskan king crab

NEED TO KNOW TIMES 6 -1 1 am, 1 2 -4 pm for lunch, 6 .3 0 -1 1 pm for dinner

OFFERS T he F riday Brunch is priced from D hs1 9 0 per person. S tarwood P referred G uests receiv e 2 0 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 affiliates.

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

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RECIPE

GREEN PEA SOUP WITH ALASKAN KING CRAB SERVES 4 Ingredients ml olive oil g shallots garlic bay leaf g green peas ml chicken stock g fresh basil tbsp salt tbsp pepper ml cream g butter g urkey ham, ulienned F O R T H E C RA B bay leaf carrots, halved lemons, halved onions, halved leeks, halved garlic head, halved . kg Alaskan king crab leg Method 1 I n a larg e pot, heat the oliv e oil ov er moderately low heat. Add the shallots, g arlic and bay leaf, cov er and cook, stirring occasionally until softened, about 5 mins. Add the peas, stock, basil, salt and freshly g round black pepper and bring to a boil. Add the cream and cook

j ust until the peas are defrosted.

2 I n a blender, puré e the soup in 2 batches, with butter, until smooth. R eturn the soup to the pot and bring to a simmer.

3 I n a larg e stockpot, with a steamer insert, add bay leaf, carrots, lemons, onions,

leeks and g arlic and bring to a boil. Add crab leg s and cov er. S team for 5 mins or until crab is cooked throug h.

4 T op each serv ing with j ulienne 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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BOOK NOW!

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S hang ri-L a H otel, D ubai T el: ( + 9 7 1 ) 4 4 0 5 2 7 0 3 www.shang ri-la.com/ dubai

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CHINESE

SHANG PALACE Shangri-La Hotel, Dubai

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he sig nature restaurant at this landmark S heikh Z ayed R oad hotel, S hang P alace showcases traditional C antonese cuisine and prov incial specialties in a modern hinese setting. ocated on the hotel’s first level, the restaurant re ects the different provinces of hina in its interiors, and is a firm favourite with loyal fans of authentic C antonese cuisine.

DÉCOR ed and yellow chairs add a colourful touch to the bright, modern interiors of hang alace, while the gold oral embellishments on the ceiling s g iv e it a rich, eleg ant look. Immerse yourself in the culture of hina, re ected

through a selection of artefacts, displayed in the wooden walls.

FOOD Whether you’re looking for traditional antonese food or specialties from other provinces, hang alace has something for ev eryone. T he seasonal menu ev olv es ev ery quarter and g ets an innov ativ e makeov er for every hinese festival too. ome of the hig hlig hts on the menu include the chilled lotus root stuffed with glutinous rice, as well as the chefs’ recommendations such as the Beij ing duck, serv ed with pancakes and a selection of sides, as well as barbecued chicken wing s with honey sauce. eafood

lovers can savour a wide selection of mouthwatering delig hts such as mud crab steamed with g ing er and soya sauce or wokfried with spring onions and braised king prawn with salted duck eg g yolk paste. Y ou can also try authentic clay pot dishes such as braised sea scallops, prawn, squid and tofu which taste great with a side of lotus rice with shrimp, chicken, dried scallop and vegetables, or classics such as the wok-fried rice noodles with beef, bean sprouts and assorted peppers. S ince no meal is complete without pudding, treat yourself to innovative desserts such as deep-fried papaya puffs, hot chocolate soup, lychee sag o cream with raspberry and the all-time favourite, chilled mang o pudding .

SIGNATURE DISH P eking duck

NEED TO KNOW TIMES - pm for lunch and pmfor dinner.

am daily

OFFERS east on twelve varieties of dim sum, soup and dessert at the Y ummy Y um C ha promotion on F ridays and aturday, from hs per person.

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RECIPE

CRISPY SLICED BEEF SIRLOIN

SERVES 4 Ingredients • g beef sirloin • 3 0 g eg g whites • g corn our • 1 0 0 ml oil • 5 0 g store-boug ht sweet and spicy sauce

• 1 0 g white sesame seeds • 1 0 g spring onions Method 1 lice the beef into strips.

2 Beat the eg g whites and add the meat. oat well and add the corn our, ensuring

all of the beef is covered. eep-fry the beef for - mins until crispy, set aside.

4 H eat the sweet and spicy sauce until warm and then add the beef and sesame seeds to the sauce and stir thoroug hly. G arnish with finely sliced springs onion and serve.

3

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

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S

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BOOK NOW!

DÉ

R amada P laz a J umeirah Beach R esidence T el: ( + 9 7 1 ) 4 4 3 9 8 8 8 8 www.ramadaplaz aj br.com

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AMERICAN

SPEAKEASY BAR & RESTAURANT RAMADA PLAZA JUMEIRAH BEACH RESIDENCE

T

he ideal weekend or after-work hang out destination, the laid back S peakeasy bar and restaurant offers the quintessential American dining ex perience. W hether you want to enj oy a g ame of darts, dance along to tunes played from the j ukebox , indulg e in comfort food, or simply g ather a bunch of friends and enj oy snacks and refreshments, this J BR bar and restaurant is the place to be.

DÉCOR F itted with wooden furnishing s, walls clad with posters and v intag e-style photog raphs, and leather seating , the restaurant looks like it has walked out of the set of an all-American W estern mov ie.

S ophisticated yet casual,

S peakeasy also houses a wine cellar for those who want to choose fine pairings to complement the food.

FOOD S erv ing typical American bar food including g rills, burg ers and lig ht bites such as g rilled fish tacos, peakeasy bar and restaurant is as suitable for drinks and bites with a bunch of friends, as it is for an indulg ent dinner. T he menu features ev erything from a selection of homemade casseroles such as S ummer squash, H eav enly chicken and T ater tot casserole, to a N iman R anch g rilled N Y strip with corn and chips. T he menu also includes sandwiches and burg ers with interesting titles such as

F rank S inatra’s C hilli cheese dog s and J ackie C han’s T ex as chopped beef brisket sandwich with pickles and sweet onions.D on’t miss the American g ing erbread cake or warm blueberry and almond pie, to finish off the meal on a sweet note.

SIGNATURE DISH

J . W elling ton W impy T he quarter pounder C alifornia burg er

NEED TO KNOW TIMES 1 2 : 3 0 pm– 3 am daily

OFFERS L adies receiv e free sparkling wine from 9 pm-1 2 am on W ednesdays. E nj oy drinks for D hs2 5 , liv e music and a discount on cig ars ev ery T hursday and F riday from 1 0 pm.

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RECIPE

J. WELLINGTON WIMPY - THE QUARTER POUNDER CALIFORNIA BURGER SERVES 4 Ingredients • 1 .6 kg minced beef • 2 0 g butter • g white our • 3 0 ml W orcestershire sauce • 6 eg g s • S alt and pepper to taste • 5 0 ml corn oil • 5 0 g beef bacon slices • 4 burg er buns • 5 0 g fresh tomato slices • 5 0 g onions, sliced into ring s • 5 0 g g herkins • 5 0 g cheddar slices F O R MU ST A RD MA Y O N N A ISE • 1 0 g mayonnaise • 1 0 g dij on mustard Method 1 I n a larg e bowl mix the minced beef, butter, our, Worcestershire sauce, of the eg g s, salt, pepper and corn oil. M ake patties of 2 0 0 g each ( 2 patties per serv ing ) . P an fry the patties.

2 F ry the remaining eg g s, sunny side up, and the bacon slices.

3 M ix the mayonnaise with dij on mustard.

4 T o assemble, slice the burg er buns in

half, spread the mustard mayo on the bottom half, then place both the patties, cheddar cheese, bacon, tomato, onions and

g herkins. T op with the fried eg g . P lace the other half of the bun on top and serv e with fries on the side.

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! I nterC ontinental D ubai estival ity T el: ( + 9 7 1 ) 4 7 0 1 1 1 2 7 www.dining dfc.com

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STEAKHOUSE

TERRA FIRMA STEAKHOUSE InterContinental Dubai Festival City

T

erra F irma is a L atin phrase which means ‘ solid earth’ and refers to the the earth’s surface, as opposed to the sea and the air. R eferring to the focus on meat, that comes from the earth, the restaurant offers a redefining experience for steak lovers.

L ocated in the stylish I nterC ontinental D ubai estival ity, the restaurant is positioned at the waterfront level, right next to the scenic estival arina on the ubai creek. It’s the ideal place to treat yourself to some of the finest cuts of steak, accompanied by delicious sides and followed by decadent desserts.

DÉCOR T he chic, contemporary interiors

feature par uet ooring, striking chandeliers and large glass windows. A brown and olive colour scheme is warmed up by candlelig ht, creating a cosy atmosphere. T erra F irma also boasts a larg e outdoor terrace, where you can unwind and en oy fine cigars after an extravagant dinner.

FOOD Beg in the meal with an oyster platter with lemon and chilli or red wine mig nonette, a salad bursting with avours, or soups such as lobster bisque and cream of mushrooms, before entering meat territory. ains on the menu include T erra F irma wag yu sliders, surf and turf, braised barbecue pork ribs, or prime

steak cuts such as A prime rib eye and omahawk – which are cooked on the broiler or over hard wood charcoal, and can be shared between two-three people. Y ou can savour delicious sides such as potato gratin with g arlic cream, hand cut chips with sea salt, and shallot confit, among others, with your steak.

T asting menus for one, two and four people are also available. A typical meal would involve an appetiser such as umbo shrimp cocktail and aste of erra irma platter (beef tartare, crab cakes and foie gras terrine), steak for mains, followed by 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 he omahawk steak

NEED TO KNOW TIMES pm- am daily and . - pm on T hursday for the long lunch.

OFFERS he set menu is available from per person.

hs

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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

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RECIPE

CHATEAUBRIAND SERVES 4 Ingredients chateaubriands ( g each), fully trimmed g salt g crushed pepper tbsp olive oil g butter small stems cherry tomato on the vine large bunch watercress Method 1 reheat the oven to .

2 eason the chateaubriand with salt and freshly ground black pepper.

3 eat 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 g o, basting the beef with it.

4 ransfer to the oven and roast for mins (depending on how you like your beef done). emove from the oven, turn over and allow to rest for at least mins.

5 eanwhile, place the cherry tomatoes onto a roasting tray and place in the oven for 8 -1 0 mins until j ust bursting .

6 o serve, carve the beef into thick slices and place on a plate. P ile the tomatoes alongside and finish 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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S heraton D ubai C reek H otel and T owers T el: ( + 9 7 1 ) 4 2 0 7 1 7 1 7 www.v iv aldidubai.com

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ITALIAN

VIVALDI BY ALFREDO RUSSO SHERATON DUBAI CREEK HOTEL AND TOWERS

T

his classic I talian restaurant in old D ubai has recently reopened after a maj or refurbishment, along with the hotel it is located in, with a brand new look and menu.

V iv aldi now has famed chef, Alfredo R usso, at the helm. Alfredo, who hails from T urin, I taly, and is the founder of M ichelin-starred restaurant, D olce S til N ov o, bring s to D ubai his sig nature style of contemporary I talian cuisine.

DÉCOR W hen a restaurant boasts temperaturecontrolled terraces with stunning v iews, you can’t resist sitting outside – V iv aldi by Alfreso R usso’s terraces offers stunning , uninterrupted C reek v iews. W ood and neutral-coloured furnishing s

are brig htened up with blue cushions on the terrace, and cobalt teardrop chandeliers inside, pulling the space tog ether to g iv e it a chic, eleg ant feel.

FOOD S tart your meal the I talian way, with antipasti such as crispy eg g and asparag us with talleg io, beef tartaccio ( carpaccio and tartare) , or well-lov ed crispy fried squid. P iz z as and pastas are naturally on the menu, and you can relish a M arg herita piz z a with semi-dried tomatoes, and lime scented tortelli pasta with chicken, or g nocchi with smoked cherry tomato and fresh cheese. O ther mains on the menu include roast lamb shoulder with R oman sauce,

baby lettuce and watercress, whole chicken leg with celeriac, and P iedmont braised v eal in red wine with foamy mash potatoes. D esserts include more contemporary options such as whipped tiramisu, and raspberry rag out with crè me brulee. T he restaurant is ideal for a business lunch, relax ed coffee or snack with friends, as it is open all day.

SIGNATURE DISH

P rawns on coal with onions, cooked under ash

NEED TO KNOW TIMES 1 2 -3 pm for lunch, 7 -1 1 pm for dinner, daily. T he loung e is opened from 1 2 1 1 .4 5 pm and the bar from 1 0 .3 0 am-1 am.

OFFERS T he business lunch menus are av ailable for D hs6 0 for one course, D hs8 5 for two courses and D hs9 9 for three courses.

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RECIPE

TARTACCIO DI MANZO CON PARMIGIANO E RUCOLA (BEEF TARTACCIO - TARTARE AND CARPACCIO - WITH PARMESAN AND ROCKET) SERVES 4 Ingredients g beef tenderloin ml extra virgin olive oil ml milk g parmesan, g of it shaved g rocket leaves alt and pepper Method 1 T o make the beef tartare, mince 3 5 0 g of beef tenderloin and dress with 2 0 ml ex tra v irg in oliv e oil, salt and pepper to taste.

2 T hinly slice the rest of the beef to make the carpaccio, and dress with 1 0 ml oliv e oil, salt and pepper.

3 M elt the cheese and milk in a bain marie, and then pass through a fine mesh or chinois. R est ov ernig ht in the chinois.

4 Add the rocket leav es to a plate and place the tartare on top leav ing a hollow well in the middle. F ill the cheese mousse into the well and top with parmesan shav ing s.

C ov er with the carpaccio slices and serv e.

Alfredo Russo brings to Dubai his signature style of contemporary Italian cuisine.

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T h el ch m ar an di ou al

J umeirah Z abeel S aray T he P alm J umeirah, C rescent road ( W est) T el: ( + 9 7 1 ) 4 4 5 3 0 4 4 4 www.j umeirah.com/ Z abeelS aray-T he-P alm

100

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VIETNAMESE

VOI JUMEIRAH ZABEEL SARAY

E

mbark on a sensory j ourney as you feast on ietnamese cuisine with rench air at this award-winning restaurant. A refined ex perience awaits those who choose to eat at this stunning v enue, where style meets relaxed fine dining.

DÉCOR T he colonial-inspired interiors ooz e F rench eleg ance, with daz z ling crystal S warov ski chandeliers, soaring ceiling s and a chic monochromatic colour scheme. Asian aromas and warm hospitality g iv e the outlet an inv iting v ibe. Y ou can choose to either dine indoors, or on the ex pansiv e outdoor terrace, where shisha is also av ailable.

FOOD V oi offers a combination of two renowned cuisines, V ietnamese and F rench, to serv e diners a selection of tantalising dishes that capture the essence of F rench colonial S outh Asia in the 1 9 2 0 s. V arious set menus are offered, to allow you to g et a taste of some of the chef’s sig nature dishes. T hese include the E x perience set menu which features tig er prawns and foie g ras, and Ang us beef with black pepper and sweet potatoes, as well as the G rand menu which features snow crab; fried net rolls with chicken, shrimp and g lass noodles; F rench duck; and a chocolate dessert. M eat lov ers must try the W ag yu beef with five spices, a melt-in-your-

mouth concoction, and lamb rack which is cooked with tarot, cucumber, kai lan, coriander and lamb reduction.

SIGNATURE DISH

S auté ed king prawn salad with tang y g uav a

NEED TO KNOW TIMES 7 pm-1 2 am

OFFERS T he V oi E x perience menu is priced from D hs3 0 0 per person, and the V oi G rand menu costs D hs4 0 0 per person.

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RECIPE

SNOW CRAB SALAD SERVES 4 Ingredients g ripe avocado g ripe mango g red tomato g ing Alaska crab legs g honey pomelo g fresh mint g fresh snow pea sprouts g celery leaves g iodised salt g crushed black pepper ml sesame oil g fresh long coriander leaves F O R T H E N U O C N A M D IP P IN G SA U C E ml fish sauce ml water g fine white sugar ml lime uice g garlic, peeled and chopped g red long chilli g black pepper, crushed g long coriander leaves Method 1. ix the fish sauce, water and sugar. oil until the sug ar dissolv es and then set aside to cool. Add the lime j uice, g arlic, chilli, black pepper and coriander. eep the sauce aside.

2.D ice the av ocado, mang o and tomatoes. oil the crab for - mins. ut the pomelo to big pieces, and chop mint leav es roug hly.

3.T oss the snow pea sprouts, celery leav es, salt, pepper, crab meat and sesame oil

with the dipping sauce.

4.T o serv e, add the pomelo to a plate, and then the mang o, tomatoes and av ocado. P lace the cooked crab meat on top, and g arnish with coriander before serv ing .

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

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INDEX ASPEN BY KEMPINSKI, KEMPINSKI HOTEL MALL OF THE EMIRATES

4

BENJARONG, DUSIT THANI DUBAI

8

CENTER CUT STEAKHOUSE, THE RITZ-CARLTON DIFC

12

CERTO ITALIAN RESTAURANT, RADISSON BLU HOTEL, DUBAI MEDIA CITY

16

CHANNELS, MEDIA ROTANA

20

FOGO VIVO, JA OCEAN VIEW HOTEL DUBAI

24

FOGUEIRA RESTAURANT, RAMANDA PLAZA JBR

28

FREVO, FAIRMONT THE PALM

32

HANDI, TAJ PALACE

36

HOI AN, SHANGRI-LA HOTEL DUBAI

40

LA FABRIQUE, PULLMAN DUBAI DEIRA CITY CENTRE

44

LAFAYETTE GOURMET, GALLERIES LAFAYETTE DUBAI

48

LE CLASSIQUE, EMIRATES GOLF CLUB

52

LEGENDS, DUBAI CREEK GOLF AND YACHT CLUB

56

OPTIONS BY SANJEEV KAPOOR

60

POSITANO, JW MARRIOTT MARQUIS DUBAI

64

RAFFLES SALON, RAFFLES HOTEL

68

RANG MAHAL, JW MARRIOTT MARQUIS DUBAI

72

RIVINGTON BAR AND GRILL, SOUK MADINAT JUMEIRAH

76

SANABEL, SHERATON DUBAI MALL OF THE EMIRATES

80

SHANG PALACE, SHANGRI-LA HOTEL DUBAI

84

SPEAKEASY BAR AND RESTAURANT, RAMADA PLAZA JBR

88

TERRA FIRMA STEAKHOUSE, INTERCONTINENTAL DUBAI FESTIVAL CITY

92

VIVALDI BY ALFREDO RUSSO, SHERATON DUBAI CREEK HOTEL AND TOWERS

96

VOI, JUMEIRAH ZABEEL SARAY

100

104

104 Index.indd 104

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104 Index.indd 105

105

4/28/14 4:26 PM

A supplement to BBC Good Food Middle East.

Publication licensed by IMPZ

OBC.indd 1

4/25/13 3:30 PM