Dining & Nightlife Middle East | Edition 5 | October 2019

Marco Pierre White EDITION 5 | OCTOBER 2019

MEET US IN CHICAGO Discover Butcher & Still, our modern take on a 1920s Chicago steakhouse. Choose from prime cuts of American beef, Prohibition-era mixed beverages and utterly indulgent desserts – all served with Four Seasons finesse. Your experience is enhanced by panoramic waterfront views and all the dynamic energy of Al Maryah Island.

MAKE PLANS TO JOIN US 971 2 333 2222 ¡ fourseasons.com/abudhabi

EDITION 5

Dining and Nightlife Middle East Published 12 times a year by Smart Communications FZ LLC

Editor’s Note

Middle East Group Editor Leanne Smart leanne@diningandnightlife.ae

Middle East Sales Office Dear Foodies, In this edition of Dining and Nightlife Middle East we interview notorious British chef, restaurateur and television personality Marco Pierre White as he visits Abu Dhabi to launch his latest restaurant, Marco’s New York Italian at Fairmont Bab Al Bahr.

Courtney Brandt journeys to the bustling city of Bangkok to experience the newly opened luxurious Rosewood Bangkok. Courtney also speaks to one of Dubai’s favorite chefs, Reif Othman about his latest venture, Reif Japanese Kushiyaki and reviews Bull & Bear at the recently opened Waldorf Astoria DIFC.

Michael Hine CEO michael@diningandnightlife.ae

Graphic Design Wayne Smart info@diningandnightlife.ae

Contributors Courtney Brandt

I’m back in Bahrain checking out the latest happenings plus I speak to chef Claudio Dieli as he joins Jumeirah Royal Saray Bahrain as the hotel’s new executive chef. I venture to the stunning Ritz-Carlton Bahrain to experience an evening of fine dining at Italian restaurant Primavera.

If you are looking for a foodie getaway the Six Senses Zighy Bay, Oman, have ramped up efforts for guests to enjoy an organic fine dining experience by introducing their own farm.

Vegans will be pleased to hear that the Four Seasons Hotel Abu Dhabi has introduced its new raw vegan menu, and it’s absolutely delicious.

Finally, circle your calendars as Gather by JW is coming to JW Marriott Marquis Dubai for the first time ever from 24th to 26th October 2019, the three-day festival brings together celebrated chefs and leading mindfulness experts for a remarkable programme that inspires the whole you.

Smart Communications FZ LLC PO BOX 769369, TwoFour54, Media Zone, Abu Dhabi www.smart-communications.ae info@smart-communications.ae

For the latest foodie news visit www.diningandnightlife.com Culinary Regards

Leanne Smart Leanne Smart | Middle East Group Editor Follow us! www.instagram.com/diningandnightlife www.facebook.com/DiningandNightlife www.twitter.com/DNMiddleEast

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October Contents 18

Marco Pierre White, The Interview ..............Page 18 Reif Othman, His New Venture .....................Page 22 Raw Vegan Dining, Abu Dhabi........................Page 26 Rosewood Bangkok...............................................Page 30 Bull & Bear, Dubai ....................................................Page 36 Primavera, Bahrain...................................................Page 40 The Park Brunch, Abu Dhabi............................Page 44 Gather By JW, Dubai................................................Page 48

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Dine With Massimo Bottura

Spend an epic evening dining with larger than life culinary genius, Chef Massimo Bottura. Join him as he steps behind the stove for two nights on 16th and 17th October 2019, at his only restaurant outside of Italy, Torno Subito.

Located at W Dubai - The Palm, the hotel’s signature Italian venue will see Massimo cooking up a stunning eight course spread of some of his favourite dishes. Featuring Massimo’s renowned flair, and a few special touches inspired by Dubai, guests will be able to indulge in Torno Subito’s playful vibe and true cuisine.

The night will see a delectable selection of cuisine being served, from an eclectic selection of dishes starting with an unconventional Caesar Salad, made up of fourteen ingredients chosen from Modena, Dubai and New York, to the Chef’s Favourite of Focaccia with Robiola Cheese and Black Truffle.

Pizza fans will love the Calzone, a delicious folded pizza filled with Mozzarella and Scamorza, followed by the Polpo of Roasted Octopus, Green Pea Velvet and Crunchy Pickled Vegetables before the Tartare course of Fassona Beef Tartare with a selection of Mediterranean ingredients.

No evening of Italian food would be complete without pasta, and Chef Massimo will cook up a fantastic Tagliatelle Al Ragu, with the traditional egg pasta served with Massimo’s favourite hand-chopped Wagyu Ragu.

The meat dishes continue with the last of the mains and what Chef Massimo calls the ‘Beautiful, Psychedelic Spin-Painted Veal, Not Flame-Grilled’, otherwise known as his take on slow-cooked Beef Tenderloin.

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Diners can then enjoy the sweetest of finishes with the ‘Tiramisubito’ dessert featuring foamy Mascarpone, Coffee Ice Cream, Espresso Sauce and Meringue.

Chef Massimo opened the doors to Torno Subito in February 2019. This destination restaurant is a throwback to his childhood memories of holidays spent in Rimini, on the Italian Riviera, in the 1960s. The phrase “Torno Subito” translates to “I’ll be back soon!” and is borrowed from sign boards that hang in closed store fronts in Italy indicating their afternoon break. Departing from the fine-dining experience of Osteria Francescana, Torno Subito, in true Italian fashion, amplifies the whimsical atmosphere of a nostalgic era.

The venue is normally open for both lunch and dinner allowing guests to journey back to 1960’s Italy, where the vibe is sophisticated and social, but laidback. From the moment you step through the doors to the last morsel, Massimo remixes tradition with the decidedly avant-garde in a masterful, yet playful menu of his favourite recipes. The kitchen is led by Chef Bernardo Paladini, the hand-picked protégé of Chef Massimo.

After spending 7 years in Modena at Osteria Francescana and Franceschetta 58, Chef Bernardo brings a clear thread, through his own culinary talents, to Dubai.

Priced at AED 450 per person inclusive of a welcome drink and AED 595 per person with three glasses of selected beverage, reserve a table today.

W Dubai - The Palm, Dubai, +971 4 245 5555

Michelin-Starred French Chef Nicolas Isnard Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi will host Michelin-Starred French Chef Nicolas Isnard for a three-night pop-up event, where he will bring his love for innovative flavors to guests and residents of the capital from 30th October to 1st November 2019. Hosted at the award-winning French restaurant, Bord Eau, the event will feature an exclusive six-course set menu with Chef Nicolas’ signature dishes.

Chef Nicolas obtained his Michelin star after buying the Auberge de la Charme in June 2008, alongside his wife, Cécile Sagory, and partner, David Le Comte. He reconstructed the menu, introducing a fusion of tradition and innovation to the restaurant’s cuisine.

Born in the south of France, Chef Nicolas began his gastronomic voyage at an early age by cooking alongside his Italian grandmother. He left school to focus on his passion for cooking and became the only family member who cooks for a living.

At the age of 22, he became the chef de partie of the Michelin-starred Relais & Châteaux restaurant, Le Prieuré.

A year later, he became the second-in-command in the kitchen of the French Michelin-Starred restaurant, Le Vieux Logis.

Chef Nicolas continued his hunger for success and became the head chef of the Auberge du Vieux Puits, which currently holds three Michelin stars.

Chef Nicolas has crafted a unique menu for the guests of Bord Eau. Special dishes include Scallops Tartare with Cauliflower, Granny Smith Apple and Neuvic Caviar, Pho-Style Foie Gras, Modern Onion Soup by Nicolas Isnard, and Lobster Tagine and Saffron.

“Cooking is my lifelong passion, and it brings me absolute pleasure to be able to share the creations that I have to offer to the guests of Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi,” said Chef Nicolas.

The exclusive six-course set menu price starts from AED 348 for food only and AED 498 with a beverage package. Pop-up dinner available from 30th October to 1st November at 7.00pm.

Chef will also host daily cooking classes for the public from 1.00pm to 4.00pm.

Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi, +971 2 509 8555

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ENTICED

BY MODERN LEVANTINE FLAVOURS

A stone’s throw away from the city’s most beautiful shore, Levantine flavour comes to life. Every dish here respects the tradition that precedes it; yet, manages to offer something new.

Welcome to TEAN at Jumeirah at Saadiyat Island Resort. *Ahla w Sahla. * An Arabic phrase common in the Levant, used to welcome a guest into your home.

+971 2 811 4342 | JSIrestaurants@jumeirah.com | jumeirah.com/tean

MAZI, A New Era In Greek Dining

Renowned London restaurant, MAZI, is bringing its modern Greek dining to The St. Regis Saadiyat Island Resort, Abu Dhabi. This will be the newest and first branch of MAZI to launch outside of London.

Guests are welcome to dine when the restaurant officially opens this month, on 1st October 2019.

Having opened its first branch in Notting Hill, in the west of London in 2012, MAZI is no ordinary Greek restaurant. With the vision of owners, dynamic husband and wife team Adrien Carré and Christina Mouratoglou. Christina and Adrien introduce authentic Greek flavors with their own innovative twist, whilst placing emphasis on sharing a feast of a variety of dishes. They introduce recipes that rely on classic techniques and contemporary presentation to achieve the best results, in addition to the use of the finest, fresh ingredients, some sourced directly from Greece.

“Our vision is to show the world how innovative, refined and creative Greek food can be. We derive our inspiration from childhood memories and the Mediterranean table, and we reinterpret them with a contemporary twist. The idea is to revive Greece’s sharing culinary tradition in what we like to call a ‘fine-casual’ atmosphere.

Our guests can expect to find a fun place to enjoy some great food combined with the intimate service of a fine-dining restaurant.” says Christina Mouratoglou, co-owner of MAZI. The main objective of MAZI as a brand is to connect people who are united in their passion for fresh and tasty food. An exciting new menu has been created for the Abu Dhabi restaurant, breathing new life, color and flavor into the worn stereotypes of Greek cuisine.

It is the concept of sharing fun moments together with friends and family in a casual and contemporary setting that will make each visit even more memorable.

Marwan Fadel, General Manager at The St. Regis Saadiyat Island Resort, Abu Dhabi, said: “We are absolutely thrilled to add MAZI Abu Dhabi to the growing list of restaurants at our resort, which is already known to be a popular dining destination in Abu Dhabi.

MAZI has gone from strength to strength since opening their doors in London, offering truly authentic Greek cuisine with a twist. Their rapid success has meant that Abu Dhabi residents and visitors will soon have the opportunity to see for themselves why the restaurant is highly rated. With Abu Dhabi being such a diverse city, it seems apt to have a Greek restaurant as part of our offerings and MAZI Abu Dhabi certainly ticks all the boxes when it comes to its fantastic menu and lively atmosphere, making our guests’ experience exquisite, as is customary at The St. Regis Saadiyat Island Resort, Abu Dhabi.”

The design of the new restaurant takes a modern approach to the rustic architecture and décor of Greek towns with splashes of playful bright blues and mustard furniture. It is home to a beautiful interior replete with carefully chosen elements like a traditional fishing boat at the entrance and door handles made of olive branches. The 120-seater venue also offers a cozy bar area as well as a terrace that features tables spaciously distributed within a garden of olive trees.

MAZI which means ‘together’ in Greek, is set to offer a memorable dining experience to its patrons, thanks to a wide selection of unique and exquisite cuisine from Greece.

MAZI, The St. Regis Saadiyat Island Resort, Abu Dhabi, +971 2 498 8888

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rev up Epic moments awaits this Race Weekend at W Abu Dhabi - Yas Island.

Indulge in an ultimate brunch experience where the most-anticipated race of the year and mouth-watering food go handin-hand. The roaring open-air terrace is the ideal vantage point to watch the fierce competition. Steal the scene and live it up at the hottest spot in the Capital.

Brunches starting from AED 450 inclusive of post-race concert tickets.

For reservations dining@marriott.com 02 656 0600 Š2019 Marriott International, Inc. All Rights Reserved. All names, marks and logos are the trademarks of Marriott International, Inc., or its affiliates.

Kinara By Vikas Khanna Opens At JA Lake View Hotel

Described as a ‘journey of the senses and an explosion of flavour’, Vikas Khanna has announced a culinary collaboration with JA Resorts & Hotels for his new restaurant, Kinara by Vikas, which is now open and welcoming guests.

Michelin-Star Chef Vikas Khanna is an internationally acclaimed Indian chef, award-winning author, poet, humanitarian and filmmaker. Also, a well-known TV personality, he hosted several seasons of MasterChef India, Twist of Taste and National Geographic’s Mega Kitchens. Vikas has also established himself as a top authority on Indian Cuisine, having written thirty-four awardwinning cookbooks. He has chosen to work with JA Resorts & Hotels who share the same vision for memorable neighbourhood restaurants that brim with character and individuality.

Kinara, meaning the shore or the bank, is the name given to JA Lake View Hotel’s new stylish yet casual signature restaurant. The 180-seat outlet introduces a vibrant, modern exploration of traditional Indian cuisine. Described as an affordable and approachable homage to regional Indian kitchens, the new eatery was inspired by the raw beauty of home cooking, from the richly diverse regions of India and South Asia. Featuring authentic regional dishes with a modern twist, the menu highlights classic dishes, with a strong focus on the subtle smoky flavours of the Tandoori oven and the variety of spices for which India is renowned.

Lead by Vikas Khanna’s protégé in Dubai, Chef de Cuisine Ashish Kumar, presents signature dishes including Dahi Ke Kebab (Yogurt Kebab) Kinara’s version of Chicken Makhani, and introduces guests to the four delectable chutneys that represent the regions - Bengali tomato-nigella relish, Konkani pineapple-fennel seed pickle, Punjabi pickled onions and Rajasthani garlic-chili chutney. Dishes are served in a sharing concept and the menu has extensive vegetarian options.

The restaurant design also offers a journey of the senses from the moment of arrival. Elegant oversized spice displays adorn the entrance creating enticing aromas, as guests move throughout the space. The spice market experience provides guests with the opportunity to learn about the different culinary functions and health benefits of each ingredient used. Views into the kitchen further entice guests’ senses, creating a visual connection between the menu and its preparation, culminating in a beautiful open kitchen.

A magnificent outdoor terrace offers al fresco dining and vistas across the lake and lush golf course. Creating a fluent journey, guests of Kinara by Vikas Khanna can simultaneously interact and connect with Indian cuisine and culture during their experience.

The new restaurant is centrally located in JA Lake View Hotel, the brand-new design-driven property dedicated to sustainability at JA The Resort. Situated on a stunning 1 million square metre plot of landscaped gardens, JA The Resort features a huge 800 metre private beach, 104 berth private marina and a 9-hole, par 35 championship standard golf course. The 348 key JA Lake View Hotel will also host 81, a buffet restaurant named after the inaugural year of JA Resorts & Hotels first property, Republik - a new modern gastropub and Bibé, a vibrant rooftop mixology lounge, with panoramic views.

JA Lake View Hotel, Dubai, +971 4 814 5555

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®

Chinese Golden Week, Hakkasan Abu Dhabi

This October, Hakkasan Abu Dhabi welcomes local and worldwide travelers to celebrate and explore the celebrated Chinese Golden Week in style, as they experience a uniquely curated Cantonese menu. Starting from 1st until 7th of October 2019, Hakkasan will offer the most exclusive Golden Week menu priced at AED 398 per person for a minimum of two guests. This menu will allow guests to savor the region’s most decadent and exquisite Chinese dishes, followed by a divine dessert and an exclusive beverage.

We were invited to have a sneak peek of the menu. To begin the Golden Pumpkin Soup with Money Bag and Morel Mushroom, a light yet flavorful dish which sets the tone for the evening. Next (my second favorite dish of the evening) the succulent Chinese flavors of Hakkasan’s most popular Supreme Dim Sum Platter, consisting of Lobster, Vegetable and Crab Dim Sum. Although all are enjoyable the Lobster Dim Sum is exceptional. The Supreme Dim Sum Platter is followed by Stir-fry Wagyu Beef with Yam Bean and Pine Nut, which is accompanied by Crispy Lady Fish with Mango in a Sweet Plum Sauce. Both are divine but the Stir-fry Wagyu Beef is the preferred dish of the two.

For the main course, (and my favorite dish of the evening) we enjoy the Wok-Seared Tiger Prawns, slightly salty to the taste but plump and meaty in texture, this dish is the highlight of the menu. My dining companion is at odds as he prefers the Jasmine Smoked Mala Chicken.

To end on a sweet note, guests can sample the delicate flavors of Black Tea and Yuzu Pear with Ginger and Dulce Cream, that is the Golden Ring. Now having previously been slightly critical of Hakkasan’s dessert options, I can honestly say that this dessert is delicious and a perfect end to our dining experience.

Each guest can meander through the elegant dining venue, they can expect to feast their eyes on modern architecture and fully curated interior designs. The venue’s exquisite interior also offers four beautiful and secluded private dining rooms which are perfect for gatherings and intimate dinners.

Hakkasan Abu Dhabi’s ambience is perfectly matched to the award-winning menu on offer. This year’s Golden Week is made better by Abu Dhabi’s Hakkasan, with a relaxed Asian ambience that is brought to life by authentic Cantonese food and awe-inspiring majestic views of Emirates Palace.

AED 398 per person for a minimum of two guests. Guests can enjoy an exclusive beverage and a range of Cantonese delights. Menu available from Tuesday October 1st to Monday 7th October 2019.

Hakkasan Abu Dhabi, +971 2 690 7739

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An Organic Fine Dining Experience At Six Senses Zighy Bay

The nurturing Arabian Gulf location, intimate relationship of Six Senses Zighy Bay with the land, and the resort’s wellbeing philosophy have created the ultimate inside-out healing combination, fostering healthy living within the resort. Guests are treated to the locally produced organic food, enriching their body and soul with a “from the farm to the table” experience like no other.

The date farm at Six Senses Zighy Bay produces over 12 tons of dates yearly, and guests can taste the delicious sweet treat in a homemade smoothie, served when they check-in. Within the resort, the dates are also used to create vinegar; cold-pressed upon harvest to obtain a syrup, which is then fermented for months to obtain one of the oldest kinds of vinegar in the world.

Besides its unique taste, date vinegar is well known for its health benefits, some of which include helping weight loss, easing childbirth, strengthening the heart and the immune system, as well as relieving headaches and skin inflammations. Guests can purchase the locally produced dates vinegar at Six Senses Zighy Bay from the resort boutique.

The Six Senses Zighy Bay farm in Dibba presents more than an attraction for kids, as both the cows and goats, produce milk

which is used to create a wide variety of cheeses including feta, gouda, camembert, brie and blue cheese. The team has been trained by Australian cheesemakers who were brought to the resort specifically to share their trade secrets. Guests can try these cheeses at the resort’s restaurants including a gourmet tasting experience at Sense on The Edge, pairing them with a selection of beverages and a view to remember or a cosy ambience.

For guests who want to take the flavours of Oman back home, the resort’s chefs treat them to unique spice mixes, blended in-house and crafted carefully from locally sourced and resort garden-grown herbs and spices including thyme, chillies, coriander and turmeric. Guests can learn more about the uses of these spices from the recipes available at the resort, helping them cook like professional chefs at their own homes and dazzle their house guests every single time.

Whether guests will order food in their villa, enjoy a meal with a view at Sense on the Edge or gather around a new dining experience at Spice Market, they will sense the generous richness of the local area in the goodness of the food they share, and the wellbeing they will take back home.

Six Senses Zighy Bay, Oman, +968 2 673 5555

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Unapologetically Marco

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Very few chefs inspire the reaction in people that Marco Pierre White does. Born on a council estate in Leeds, a northern city in the United Kingdom, Marco Pierre White lost his mother at the age of six, a defining moment in his life. The kitchen became his home. He was the youngest chef to ever be awarded three Michelin-stars, which he then later returned in 1999.

Today I am meeting Marco in his new restaurant ‘Marco’s New York Italian’ located at Fairmont Bab Al Bahr, Abu Dhabi, which is also home to Marco Pierre White Steakhouse and Grill.

I enter the restaurant and find Marco casually chatting away.

As I introduce myself, he stands up and shakes my hand. I’ve just about sat down when Marco tells me, ‘I hear they took away a few of your questions’.

Leanne: Yes, yes, they did (still slightly seething from the issue).

Marco: I want them reinstated, because one thing I am not is a coward. I believe in the truth, be it the truth in print or truth on a plate.

Leanne: (Feeling slightly smug) You recently got some heat for saying women are more emotional than men in the kitchen, would you like to set the record straight on this?

Marco: Can I ask, have you seen the original article? (Marco passes me the article, points to the section with his quote) This is what I said.

To summarize the article says ‘Women have a better palate because they have a better sense of smell and are more consistent than men, men will try and change a dish because of their ego, a woman will not. A real positive with men is that they can absorb pressure better, they are not as emotional and do not take things personally. Maybe the reason why women can’t take pressure as much is because in a kitchen there might be 20 men and 2 women, so they don’t have that friendship around them’.

Marco: Do you see what the press did?

Leanne: Yes, and therefore I wanted to ask you the question, not to catch you out but to give you the chance to tell our readers the truth.

Marco: I think what is important is honesty and as you can see when you read the entire article, I was being very positive to women in the kitchen. When I used to cook full time, I had women in the kitchen, we never allowed a lady to pick up a pan of boiling hot water off the stove for health and safety reasons and chivalry.

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Stoves are traditionally designed at a certain height and a man’s upper body strength is stronger than a woman’s, so why would I want to see anyone struggle to lift something and put themselves and the rest of the kitchen in danger? I said women are better than men when it comes to plating and sense of smell which allows them to have a better palate, they don’t take short cuts, men will take short cuts and do tend to rush things. That was my perspective of my time in the kitchen with men and women.

Marco: Right now, let us move onto Gordon Ramsay.

Leanne: Yes. The second question they made me remove, which touches on the famous feud.

Marco: If you like him or not it is irrelevant, you should never allow your emotions to affect your judgment. Gordon achieved three Michelin-stars at a time when to win three stars was very difficult, he achieved what most chefs dream of but never achieve.

From Marco’s answer I get the sense that the rivalry has been parked or at least at this stage of his life he really can’t be bothered with the drama.

Marco: Do you feel that I’ve answered your questions?

Leanne: If you’ve answered me honestly, then I’m happy.

Marco: I believe in honesty, I can’t deal with lies or people withholding, tell me everything, be it good or bad then I can deal with it.

The conversation relaxes and moves away from a celebrity chef, journalist interview and feels more like friends talking as we start joking. At this stage I’m thinking to myself ‘This surely can’t be the same man I’ve grown up reading all these controversial articles about?’ The man sat in front of me is unapologetically Marco, funny, witty, charming, opinionated but very respectful.

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I begin to gain a very different impression of Marco than the one I’d walked in with.

Leanne: Why have you chose to move away from fine dining?

Marco: The future of dining in my opinion is affordable glamour.

People want to have fun when they go for dinner. The top restaurants have made peoples evening about them, they tell you how many courses you are having, they tell you how to eat it, you have one mouthful and they ask if you enjoyed it. Marco’s New York Italian is a casual night out, listen to the DJ, enjoy a drink, have a three course meal or a light lunch, give people options, allow people to dictate how expensive they want to make their outing.

Leanne: Are you going to roll this concept out through more of the Middle East?

Marco: I haven’t thought about it…(pauses) that wasn’t in your question (starts laughing) right stop this.

Leanne: (in full journalist mode) You led me there.

Marco: You led yourself there and I’m like a lamb to the slaughter (laughing).

Leanne: Ok, I’ll behave. Next question, you’ve achieved so much, what do your dreams and aspirations look like now?

Marco: Good question, firstly I achieved little, because it had no value.

Leanne: (slightly baffled) How can you say it had no value?

Marco: Because it was given to me by people that had less knowledge, it’s like you being made journalist of the year and the judging panel isn’t of good calibre. My greatest achievement and I really mean it was being invited to the Oxford Union to address the union. When you leave school with no qualifications and the greatest institution, the minds of tomorrow, asks you to address the union, that’s an achievement.

Leanne: So, what is your current aspiration?

Marco: Firstly, I’ve never been aspirational, my dream is ordinary.

We have a choice in life, we can swim in the shallow end or the deep end. I like the deep end, there’s less people there.

Leanne: At the point when your mentors became your competition was that a satisfying moment or did it cause friction?

Marco: I never thought of it, when I worked for those great people it was about supporting their dream and when I went on my own it was about my dream and lets not forget it was the men and woman behind me that achieved those three Michelin-stars, without them I wouldn’t have done it but in return I showed them what their dream could be.

Leanne: If you had to choose power or money which would it be and why?

Marco: Firstly, money can’t buy me what I want.

Leanne: What is it you want?

Marco: Can I buy my mother a dress? A bunch of flowers? Can I take her for lunch? So, where is the value of money. (Marco’s mother had passed away when he was just six years old) Wealth doesn’t mean anything to me its about self-discovery. Through self-discovery you can discover your true potential. And power, who wants that responsibility, power is something for insecure people. I don’t want responsibility, I seek discovery of myself.

Leanne: You’ve been in the industry for years, and we know it can be a challenging place, what is your secret to longevity?

Marco: Longevity is born out of integrity, people condemn me as being controversial, I was never controversial I just believe in fighting for what I believe in. When people knock you down stand up, dust yourself off and push on, don’t let them pick you up, you pick yourself up. That’s something I learnt from my mentors.

I had a duty and responsibility to myself to realise my dream and my vision and what I felt was possible within me as a man. Today some people may say I’m ambitious, I’m not ambitious.

Ambition is a dangerous occupation, call me a dreamer but I just like making things beautiful, I like making things like my mother, she would make toys and quilts, my true mentor.

Leanne: You’ve been described as everything from a villain to a rock star, who is the real Marco and how would you describe yourself?

Marco: Well if you are going to be a rock star, you’d have to do two things, one, you’d have to have a young girlfriend and two keep your hair. That’s being a rock star.

Leanne: (Very cheekily) So are you a rock star?

Marco: (Grins) I’m not answering that question, I’m just saying.

As for a villain, I would never say I was a villain, I’m not dishonest.

Even when the PR agency removed your two questions, I wanted them put back in the interview because I’m not a coward, I’m many things but not a coward. That’s why I fight for honesty and it is probably why I’ve been condemned so much in the past. If the press wants to call me controversial that’s fine but I fought for what I believed in with all my heart. I came from the humblest side of society, to do what I did in my life, gain those three Michelin stars was just a steppingstone for where I wanted to be. After the age of 32 I started my journey of self-discovery, that is true success and having the confidence to express yourself.

Marco Pierre White is unapologetically Marco, he values honesty and his right to express his honest opinion, however uncomfortable it maybe for others to hear. If Marco had been any other way, he would never have achieved all that he did, and wouldn’t the culinary world be boring without the infectious Marco Pierre White.

By Leanne Smart, Group Editor, Dining & Nightlife Middle East

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Chef Reif Showcases His Take On Japanese Street Food

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With too many accolades, awards, and honorable mentions to count, for local foodies in the know, the name Chef Reif Othman is synonymous with success around Dubai and beyond. Having completed talented stints at some of the best restaurants in the city, he’s now stepping out with his next venue, Reif Japanese Kushiyaki. Located inside Dar Wasl Mall, the outlet promises unconventional Japanese street food. The menu is expansive, with original, tapas-style bites for everyone, as well as ramen and creative desserts.

The interior of the outlet is outfitted in a modern Asian design, and unlike many oversized restaurants in the city, the tone is immediately intimate at under 40 seats (and yes, that means you might just have to wait for a table). The open plan kitchen allows guests views of the bustling service, and the oversized Astro Boy art piece was custom designed for Reif, as a throwback to his youth. As we sit down, we’re impressed with the custom tables which feature sleek pull out drawers to store menus and cutlery.

sparkling water. This choice might seem like a small detail, but it’s one we would love to see more of across the country and applaud an influential chef like Reif for making the decision not to overcharge and pick a more sustainable option for his guests.

With such a cozy space, dishes are delivered by chefs and waitstaff, including special deliveries from Chef Reif directly, as he moves seamlessly between the kitchen and dining room. When queried about his unique approach to the menu, Reif said, “This is the kind of food I want to eat. The menu reflects dishes I enjoyed and grew up eating.” This approach is especially apparent in the Singapore Chicken, a generous portion of the protein and rice, all served on a unique wooden plate.

When asked what his favorite dish on the menu is, Reif answered, “There aren’t any signature dishes, because I stand behind the entire menu. It will be different for everyone.” While everyone will have their favorites (and we would happily order everything we tried again), our personal preference includes the Beef Gyoza four The price points across the menu offer plenty of value for money, delicious pieces. While we saw several orders of the Insta-worthy and the amount of choice is substantial. Guests should plan to Sanchoku Wagyu Sando it was the seared Raw Angus Beef off come hungry, as the small bites are all tempting and easy to the Tinny section that was our second favorite dish of the day. share. Ramen lovers should also feel welcomed, with options for From the Kushi section, we choose the tasty Chicken Thigh them. Luxury items are also available in the form of Wagyu and and Teriyaki and balance our selection with the perfectly grilled Lobster. There are modern offers on the menu as well. We love the Cauliflower and Black Sesame Sauce. All dishes are easily split inclusion of refillable water, AED 6 for still water, and AED 10 for between two people, or as a more filling dish for one diner.

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When considering what the immediate goals were for his team, Reif responded, “We already feel so welcomed by the community.

Delivering high-quality dishes and already having repeat customers has been so rewarding.” He’s not lying. We visit ten days after the soft launch, and the gentleman sat next to us is already on his third visit.

When asked why he opened in Dar Wasl, on Wasl Road, as opposed to one of the new hotels or other luxury addresses in the city, he said, “We wanted a concept that we could completely control. This location offered that opportunity.”

Dishes range from AED 16 to AED 185, depending on the ingredients and serving size. All prices are clearly marked on the menu. Be on the lookout for an exclusive chef’s table menu and other daily specials.

Beef Gyoza 4 pcs, AED 42 Sanchoku Wagyu Sando, AED 145 Raw Angus Beef, AED 58 Chicken Thigh and Teriyaki, AED 42 Cauliflower and Black Sesame Sauce, AED 30 Reif Japanese Kushiyaki, Dar Wasl Mall, Dubai, +971 4 345 0761

All we know is that we can’t wait to get back and try the rest of the menu. With no formal reservation system in place, we suggest arriving early, and being patient - the food is worth the wait!

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By Courtney Brandt

Raw Vegan Dining

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When it was announced that the Four Seasons Hotel Abu Dhabi would be introducing a new raw vegan menu to its offerings, we were curious to see what the culinary team had created.

Undoubtedly veganism in the UAE is on the rise. We’ve seen brunches adding vegan corners, restaurants tailoring entire sections of their menu for vegan diners and in Dubai, famous restaurants serving only vegan cuisine have started to enter the market. However, when a brand like the Four Seasons starts to add vegan dishes to its menu that is a clear indication that dining habits are changing.

Today we will be sampling the entire raw vegan menu. We begin with a portion of each of the starters, Raw Vegan Baby Gem Tacos, Mix Field Mushroom Ceviche and the Raw Kale Caesar Salad. My favorite dish is the Raw Vegan Baby Gem Tacos, Sunflower Seeds Taco Filling, Guacamole and a Nacho Cheese Sauce, the dish is light yet flavorful. The Mix Field Mushroom Ceviche is also a very interesting dish, the mushroom is a perfect substitute for what would normally be a protein. The Raw Kale Caesar Salad is, as are the other dishes, beautifully presented, the portion is generous, and we can envision ourselves enjoying this dish for lunch.

Having had great success with his vegan cooking classes at the Four Seasons Hotel Bahrain Bay, celebrated Executive Sous Chef Christian Buenrostro is pleased to be introducing his new raw vegan menu to guests at the Four Seasons Hotel Abu Dhabi.

We then move onto the mains, Pad Thai, Raw Vegan Pizza and Raw Vegan Nachos. Being Mediterranean we tend to get a bit sensitive when people start reinventing our classic dishes, but I must say Chef Christian’s Raw Vegan Pizza is exceptional.

To classify as raw vegan, according to the kitchen rules of raw cooking, the food is heated or “cooked” at temperatures no greater than 115 to 118 Fahrenheit (47 Celsius) to preserve nutrients and enzymes, diminish the energy used for cooking, and keep food in its most natural form.

Made with a Macadamia Spread, Sundried Tomato Sauce, Rocco Leaves and Heirloom Tomatoes, if you try only one dish from the raw vegan menu let it be this one. Equally as enjoyable are the Raw Vegan Nachos, a bountiful portion, the contrast of the Spicy Beans and the Guacamole is irresistible.

October | 27

As we wait for our final course to arrive I am intrigued to see how Chef Christian and his team have crafted the desserts, usually a pastry chef would use layers of butter to achieve a thick rich texture but as we know the raw vegan menu would not allow for such a thing. First the Banana Pie, my dining companion’s favorite dessert, Banana Cream filling with Coconut Cream. Next, the Blueberry Cheesecake, with Walnut Berries and Dates, a playful take on a classic cheesecake, surprisingly Chef Christian and his team have managed to capture the creamy density we would expect from a cheesecake. However, the highlight of the dessert menu is the Chocolate Fudge Cake, traditionally I would steer away from chocolate desserts, but this dessert is fantastic, velvety to the taste, the dense Chocolate Fudge Cake is quite possibly one of the best desserts we have eaten all year.

Dishes are inspired by a commitment to fresh, local ingredients and a desire to cater to an array of healthy lifestyles. The menu features nine innovative, raw vegan dishes including starters, main courses and desserts.

Based on fresh fruits, vegetables, nuts, seeds and sprouted/ soaked grains and legumes, the health-inspired raw vegan dishes created by Chef Christian are available at the Four Seasons Hotel Abu Dhabi’s signature lobby lounge Al Meylas during lunch and dinner time, and through in-room dining around the clock.

Raw Vegan Baby Gem Tacos, AED 65 Mix Field Mushroom Ceviche, AED 75 Raw Kale Caesar Salad, AED 90 Pad Thai, AED 75 Raw Vegan Pizza, AED 90 Raw Vegan Nachos, AED 110 Banana Pie, AED 60 Blueberry Cheesecake, AED 60 Chocolate Fudge Cake, AED 60

Even though I am not vegan, I can still appreciate good food and the new raw vegan menu at the Four Seasons Hotel Abu Dhabi is exceptionally good. Chef Christian and his team have created a menu that will challenge people’s perceptions of vegan dining in Abu Dhabi. For those not vegan my advice would be, step out of your comfort zone and try this menu, many times when something Four Seasons Hotel Abu Dhabi, +971 2 333 2222 is labelled vegan, we think it maybe bland, but this menu is anything but bland. If you are vegan, I can promise you this is the best vegan food you will find in Abu Dhabi.

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Relax and unwind with delicious food, music, a glass of fine beverage and great company. Let the serene, Provence inspired space sail you away to days reminiscent of the Mediterranean.

Indulge in a plated brunch, paired with free flowing beverages including our signature table side Italian beverage Trolley.

AED 245 soft package AED 388 house beverage package AED 488 sparkling package ALL DAY EVERY FRIDAY 12:30 pm - 8 pm (brunch packages are valid up to 3 hours)

Al Bateen Marina, PO box 127799, Abu Dhabi, UAE. Phone +971 2 208 0000 Reservations: restaurantreservations.auh@editionhotels.com

Rosewood Bangkok, New Global Luxury Standards

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October | 31

When touching down in hectic Bangkok rest assured that luxury is just a ride away to the recently opened Rosewood Bangkok.

After our red-eye flight from DXB (which included one of the best in-flight meals we’ve ever experienced, onboard Thai Airways Royal Silk Class), we’re delighted to be met by a representative of the Rosewood Bangkok just outside the arrivals terminal. Within moments, we are whisked inside one of the hotel’s classy BMW 5 Series, with many unexpected accouterments. Are we most impressed by the Frette linen handkerchief with our personally monogrammed initials? Maybe. But we also love the lip balm (so necessary after a long flight), the soothing hand cream, the branded jar of dried mangos, and the Evian water, complete with cut-glass tumblers.

We are connected to the in-car Wi-Fi, then asked if we would like to use the Bluetooth connection to play our preferred music. Due to morning rush hour, the trip takes a bit longer - but with all the impressive details, we can’t be bothered to worry. We haven’t even entered the hotel, and the level of detail is already incredible!

Coming from the Middle East, we know excellent service, but the 32 | Dining and Nightlife Middle East

experience so far surpasses what we’ve encountered to date.

As we pull into the driveway, located centrally on upscale Ploenchit Road, the Rosewood Bangkok immediately has a presence. From the oversized, soothing waterfall (one of two on the property), to its sleek modern architecture, sophisticated touches are everywhere.

Upon arrival, we bypass the front desk and check directly into our Executive Room (and instantly wish more hotels added this feature). Whilst the room is a compact city hotel room (42 sq. meters), the use of space is spectacular. The sitting area, bathroom, and bedroom all add up to a feeling more in line with a residence than a hotel room. With a variety of room categories, including sophisticated suites and spacious studios, there is something for every sort of traveler and family available.

Some of the upper categories, including the three ‘houses’ on-site, have their own plunge pools, something of a first in Bangkok. With classic, stately looks, the hotel is accommodating even if the city is intense. Having a look around, for our next visit, we have our eye on a Manor Suite, complete with skyline views.

October | 33

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Feeling a bit peckish (and social), we decide to skip a room service order and wander downstairs to Lankorn European Brassiere, for a late breakfast. There are plenty of Western and Eastern dishes to choose from, as well as fresh pastries from the buffet stations.

After a day of exploring the city - via the direct BTS connection from the third floor of the hotel - we arrive back to the Rosewood with an appetite. After a quick dip in the rooftop pool (complete with a massive interior waterfall and infinity edge), we clean up and decide to start our night at Lennon’s, located on the 30th floor.

As guests of the hotel, we have direct access to all of the restaurants, but appreciate that all of the dining outlets have separate lifts, so as not to disturb in house guests -- just another feature which sets the Rosewood Bangkok apart! Lennon’s offers the most extensive vinyl collection in the country, and we peruse different albums, before settling in the lounge for a drink.

As the city lights activate below us, we head downstairs to the 19th floor for dinner at Nan Bei. Stepping off the lifts, we’re

immediately entranced by the interior ‘moon window.’ Lit by twinkling fairy lights, the massive round cut-outs are the perfect place for an Insta-worthy photo. The striking open kitchen offers both Northern and Southern Chinese cuisine, and the Art Deco décor interior of Nan Bei is simply stunning. After perusing the menu, we decide on a number of dishes including the signature Peking Duck, a selection of Dim Sum, and Tiger Prawns. It’s then back downstairs to bed, tucked into the high count Frette linens (and matching cozy slippers).

Guests use to the well-established luxury of the Rosewood Abu Dhabi will be delighted to find raised levels at the sister Bangkok property. We highly recommend a visit if you’re in Thailand.

Room rates are available from AED 1133. From more information please visit www.rosewoodhotels.com/en/bangkok Rosewood Bangkok, Thailand, +66 2 080 0088

By Courtney Brandt

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Bull & Bear

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Inside the newly opened Waldorf Astoria DIFC, located on floors 18 through 55 in the Burj Daman building, is a different take on the typical hotel all-day dining concept. Stepping left off the private lifts to the property, we are warmly greeted by the hostess, who escorts us into the stark colors and contrasts of Bull and Bear. Defined as ‘Wall Street-inspired’ decor, the interior of the restaurant and the menu are a nod to the original New York eatery. Complete with uniquely formed bull and bear statues, soaring windows, leather upholstery chairs and booths, and views from the 18th floor, the Waldorf offers an excellent dining destination for breakfast, lunch, or dinner. As guests of the hotel, my dining companion and I find ourselves visiting not only for dinner but also for breakfast the following morning.

The portion size is easily enough for two people, and although we’re looking for just a touch more salt, it’s a dish we would order again. As another starter, we try the Ginger Soy Glazed Tuna.

While the presentation is stunning, a hint of more citrus or soy would help push the dish further. For those who prefer a bit of Instagram worthy video with their meal, the Our Prawn Cocktail is a showstopper, but we’ll leave the surprise for your own visit.

For mains, as I’m trying to eat healthily, I opt for one of the starters, the Seared Scottish Scallops, to be my main course, and the staff are happy to comply with my request. Across the table, my dining companion is pleased with his Black Onyx Hangar Steak (300g) which is cooked to a perfect medium rare. As a complementary sauce, he chooses the chimichurri, which pairs nicely with the cut of meat. For sides, we’re happy with something To begin our evening, we look at the beverage list, and after placing our orders, review the menu. With a focus on international green on the table in the form of Broccolini and Grilled Asparagus. favorites, there is something for nearly every palate at Bull and Saving just enough room for something sweet, we are pleased to Bear. While we admire the view of the Dubai skyline, including the Burj Khalifa, with the arrival of fresh multigrain bread and see a fruity alternative to a chocolate dessert, The Big Apple pays salted butter, our meal begins. Although we spy one of the homage to the original Bull and Bear in New York, with generous signature dishes, the delicate Avocado Pear on a nearby table, our helpings of refreshing apple textures combined with nutty, sweet inner carnivore demands the John Stone Dry-Aged Beef Tartare. crumble. Of course, for our next visit, we’ve got our eye on the over the top chocolatey decadence of Ring the Bell.

October | 37

For breakfast the following morning (open to both hotel guests and the general public), while the spread for the continental breakfast is generous, we decide to order off of the a la carte menu. With our eggs cooked to request, I decide on the perfectly filling Shakshouka, AED 65, while across the table, the Avocado on Toast, AED 65, is a great start to my companion’s day. We’re proactively offered coffee and tea as we sit down, which is an excellent touch from the serving staff.

Those stopping in for lunch at Bull and Bear can avail the Business Lunch special, AED 105 for two-courses, or AED 135 for three-courses which is inclusive of tea and coffee.

Helmed by talented Chef Luigi Vespero, Bull and Bear is a lovely alternative to the hustle and bustle of other DIFC dining destinations. Whether meeting a colleague for a business meeting, or for an evening dining destination with a view, we think this eatery will prove popular with hotel guests and nearby residents. When possible, request a table with Burj Khalifa views, as they are especially amazing at night.

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We’re also looking forward to using the outdoor terrace once the weather is agreeable.

John Stone Dry-Aged Beef Tartare, AED 95 Ginger Soy Glazed Tuna, AED 95 Our Prawn Cocktail, AED 120 Seared Scottish Scallops, AED 105 Black Onyx Hangar Steak (300g), AED 195 Broccolini, AED 35 Grilled Asparagus, AED 35 The Big Apple, AED 55 Ring the Bell, AED 55 Bull and Bear is open for breakfast from 6.30am to 10.30am, lunch from 12.00 noon to 4.00pm and dinner from 7.00pm until 12.00 midnight.

Bull & Bear, Waldorf Astoria, DIFC, Dubai, +971 4 515 9888

By Courtney Brandt

Deliciously Different Dining Join us for dinner at The Terrace on the Corniche, presenting a selection of exquisite favourites served from live interactive stations.

Tuesday – Thursday: 6:00 pm – 11:00 pm, Friday: 6:30 pm – 11:00 pm TUESDAYS: BLISSFUL DINING WEDNESDAYS: BUTCHER’S CUT THURSDAYS: SHELLS & OYSTERS FRIDAYS: MY MOROCCO

For more information please call 02 694 4553, email restaurants.abudhabi@stregis.com or visit theterraceonthecorniche.com The St. Regis Abu Dhabi, Nation Towers, Corniche, Abu Dhabi. United Arab Emirates All prices are in UAE Dirham and are inclusive of all applicable service charges, local fees and taxes.

Primavera

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The entrance to Primavera instantly raises our expectations, sleek, modern and minimalistic. We take a seat near the kitchen, the glass panels allow us to view the theater of the kitchen as it unfolds. This evening restaurant is dimly lit and has an intimate yet relaxing ambience, soft furnishings highlighting the warmth of the restaurant.

levels out the acidity from the Tomato Sauce. My dining partner selects the Grilled Octopus with Potato Salad, Green Bean and Pesto.

The Grilled Octopus is meaty and lightly salted, chef has done well to ensure it is perfectly grilled. This dish exceeds expectations, being an avid Octopus fan, I am impressed by the True to Italian hospitality our waiter is warm and welcoming, he freshness of the dish. The Potato Salad, Green Bean and Pesto do makes a few beverage recommendations and returns shortly after well to add layers of palatable flavors to each bite. with the beverages and with a variety of bread, grissini, focaccia, and sourdough alongside three types of spread. We are guided From the salad section we decide to all share the Primavera Mix Salad with Carrot, Cherry Tomato, Zucchini, Mushroom and through the extensive menu and after careful consideration we place our order.

Eggplant Caviar. We enjoy the salad much more than we had anticipated.

For starters I order the Traditional Eggplant Parmigiana with Buffalo Mozzarella and Tomato Sauce. The Eggplant offers a very subtle sweet taste and the thick rich cream from the Mozzarella

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Moving onto the mains, after some debate between the Spaghetti and the Risotto I eventually decide upon the Seafood Risotto which consists of Calamari, Octopus, Prawns, Mussels and Clams. Again, another well executed dish, the seafood is well balanced not too much that it overbears the dish, although for my palate I would have preferred chef enhance the flavors slightly.

Wanting to better understand the strength and depth of the kitchen my dining companion opts for the Beef Fillet Tenderloin, 200g, Smoked Mash Potato and Fresh Asparagus. This ambrosial dish is divine. Cooked medium to well done (as ordered) this succulent, lean and well-presented tenderloin is a pleasant surprise. Full of flavor, flaking off the fork and well-seasoned, its not everyday you can find a steak so well done at an Italian restaurant.

as the conversation flows late into the evening, a great end to our dining experience at Primavera.

Having dined at a few restaurants at The Ritz-Carlton Bahrain we can honestly say that the food and beverage team here are exceptional, each and every restaurant is consistent in delivering a quality dining experience for guests to enjoy.

Traditional Eggplant Parmigiana, BHD 7 Grilled Octopus, BHD 13 Primavera Mix Salad, BHD 8 Seafood Risotto, BHD 12 Beef Fillet Tenderloin, 200g, BHD 30 Cheese Platter, BHD 12 Primavera, The Ritz-Carlton, Bahrain, +973 1 758 6499

For dessert we order an Italian Cheese Platter served with Homemade Chutney. The table enjoys sharing the rich cheeses October | 43

The Park Brunch

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The Café, Park Hyatt Abu Dhabi’s all-day dining restaurant serves a range of International flavors alongside authentic Middle Eastern specialties, however today The Café has been transformed to play host to the hotel’s popular Friday Brunch.

We enter the restaurant and opt for a table in the middle, just a short stroll away from the spanning brunch buffet. Sadly, it’s a bit too hot to enjoy the vast outdoor terrace but inside the restaurant offers comfortable seating and a live singer who is performing a selection of classic and modern tunes, setting the tone for a relaxed Friday Brunch.

We start with a selection of fresh seafood, we take a healthy helping of Poached Lobster, Cooked Crab Legs, Freshly Shucked Oysters and Shrimps. The seafood is light and fresh and makes for the perfect start to our Friday Brunch. Staying with our seafood theme we decide to try the fresh Tuna. Flown in from Sri Lanka the large Tuna is presented whole but served ceviche style, delicious.

As we walk around the stations, we notice many positive changes from our last visit two years ago.

The stations offer a lot more variety, a great addition is the vegan vibes station. Vegans can enjoy a range of dishes including Stuffed Portobello, Beetroot Carpaccio, Lentil Soup, Pumpkin Puree and Vegan Chocolate Cake to name a few. My favorite dish from the vegan offerings is the live Dosa station, a Dosa similar to a crepe in appearance is a traditional Indian dish that is served either sweet or savory, my advice, opt for the savory option, you won’t be disappointed.

The salad station features a range of fresh salads like the Slaw Salad which make for the perfect accompaniment to the grilled proteins. Meat lovers will enjoy the range of proteins, from Beef, Lamb to Chicken that can be grilled to order.

Behind the grill station you will find a small room, here chefs are making a range of fresh Pizzas and Breads. Also, guests will find a selection of Tawa Vegetables, Aloo Bhaji and Chicken Masala to enjoy with the warm Indian breads.

October | 45

Although the brunch features an expansive range of desserts it is the cheese station that captures our attention. We indulge in a range of cheeses from Asiago, Emmental, Bleu De Auvergne and Taleggio Cheese, enjoyed with a range of Crackers and Chutneys.

However, in comparison to our last visit the brunch has vastly improved and therefore we would be more than happy to recommend a visit to Park Hyatt Abu Dhabi Hotel and Villas Friday Brunch.

Overall brunch at The CafĂŠ offers a great experience, the brunch caters for a wide variety of guests and the entertainment has been revised to create a more relaxed Friday brunching atmosphere.

The Park Brunch, every Friday from 1.00pm to 4.00pm. Prices start at AED 275 for soft beverage package, AED 350 for standard package, AED 550 for deluxe package and AED 650 for premium package. Children 6 to 12 years old pay AED 200, children below 6 years old dine for free.

Our only criticism is that throughout the brunch we did have to call the waiter a few times for drinks and to take away our old plates.

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Park Hyatt Abu Dhabi Hotel and Villas, Abu Dhabi, +971 2 407 1138

The Family Friendly Escape ART Rotana is the ultimate resort destination in Bahrain for families looking to unwind and have fun. Enjoy the sun on our private beach whilst the kids enjoy our kids waterpark with pools, waterslides and our brand new giant inflatable waterpark situated in our protected swimming lagoon.

Afterwards you could unwind at our spa before dining in one of our award winning restaurants.

For bookings and inquiries, please contact us on +973 16000111 or email us at res.art@rotana.com P.O. Box: 50949, Amwaj Islands, Bahrain. T: +973 16000111, art.hotel@rotana.com

JW Marriott Marquis Brings Gather By JW To Dubai

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Gather by JW is coming to Dubai for the first time ever from 24th to 26th October 2019, the three-day festival brings together celebrated chefs and leading mindfulness experts for a remarkable programming that inspires the whole you.

From curated well-being offerings and mindful moments to intimate chef cooking classes and experiential dinners, Gather by JW is designed to offer engaging opportunities to explore the connection between food and well-being. Passionate about providing guests with unrivalled opportunities to enrich the mind, body and spirit through meaningful experiences, this immersive three-day festival will bring together aficionados, families, wellbeing enthusiasts, travellers and more. Guests can look forward to an interactive program and a star-studded line up of top culinary and motivational talents including: Bobby Chinn, international chef, TV presenter, restaurateur, cookbook author and judge on MBC’s ‘Top Chef Middle East.

Bobby started his career in San Francisco, where he trained under notable chefs including Hubert Keller, Elka Gilmore and Traci des Jardins. In 1996 he moved to Vietnam where he spent twenty years learning about the cuisine. Bobby successfully opened two award-winning restaurants, Restaurant Bobby Chinn in Hanoi (2001) and Bobby Chinn Saigon in Ho Chi Minh (2011) featuring dishes with a “Bobby twist”, which drew on his classical French training and influences he picked up on his travels.

Bobby closed both restaurants in 2014 when he relocated to London. Here Bobby has introduced the modern Vietnamese concept to the buzzing London restaurant scene.

Melissa Forti, international pastry chef and entrepreneur.

Melissa’s journey into the baking world hasn’t been the traditional type, the self-taught baker applied her creativity to carve a career for herself. As well as having published a variety of baking books Melissa also runs her tearoom located in the idyllic medieval town of Sarzana near Tuscany, her baking beautifully combines Italian traditions with her own modern twists.

Reuben Riffel, South African celebrity chef, restaurateur and media personality. Reuben’s passion for fine cuisine came as a result of his mother working in the restaurant industry who on occasions would bring home food, this sparked Reuben’s palate for fine cuisine. Reuben now boasts sereval successful restaurants to his name.

Sally Bee is a motivational speaker in health and wellbeing, a healthy cook for ITV, author of six bestselling cookbooks and a mother of three children. Sally believes passionately that Food, Thought and Movement all hold the key to a long and healthy life and is enthusiastically spreading her message.

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Gather by JW will make its official debut in Dubai following Venice Library in collaboration with an Ayurvedic Specialist advising on the health properties of spices and the power of clean eating. where the festival will take place from September 26th to 29th, 2019 at JW Marriott Venice Resort and Spa. What can you expect to see on the menu? A wealth of flavours to indulge in and a myriad of creations that truly nourish the mind, Commenting on the announcement of the event coming to Dubai, body and soul.

Candice D’Cruz, Vice President Luxury Brands, Middle East and A robust calendar of well-being activities and mindfulness Africa, Marriott International explains: “The focus of this year’s festival truly connects to JW Marriott’s passion for nourishing the moments will continue over the weekend. These include soul, togetherness and being mindful. With multigenerational breakfast at La Farine, kids’ yoga at Aqua and a post Yoga family picnic with specially prepared hampers and a motivational travel continuing to grow in popularity, families today are speaking session titled ‘Being The Best You’ with ITV personality searching for experiences that create closer bonds and lasting and author Sally Bee. There will also be exclusive baking memories. Coming together with loved ones to enjoy amazing demonstrations with international pastry chef and entrepreneur, food that nourishes the body and feeds the soul and indulge in some mindful moments offers a sense of comfort and a feeling Melissa Forti, a brunch with Reuben Riffel while the signature dinner experiences continue each night. that all is well. We are delighted to bring the festival to Dubai, a market that is a melting pot for trends to culminate and embrace Members of Marriott Bonvoy have the opportunity to bid all that Gather by JW has to offer”. loyalty points for a number of exclusive, VIP Gather by JW Marriott Gather by JW will open with a dynamic dinner series on Thursday Moments, including a private baking demonstration class with 24th October showcasing the culinary prowess of South African Melissa Forti herself. celebrity chef, restaurateur and media personality Reuben Riffel From 24th to 26th October, feed your body and nourish your soul at Prime 68, international chef, TV presenter, restaurateur, and cookbook author, Bobby Chinn’s signature Vietnamese dishes at at Gather by JW. Full timings of activities will be announced in the Tong Thai and a signature menu by the executive chef at Masala coming weeks on the festival website www.gatherbyjw.com/dubai JW Marriott Marquis, Dubai, +971 4 414 3000 October | 51

Chef Claudio Dieli Joins Jumeirah Royal Saray Bahrain As Executive Chef

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Having worked in Italy, London, Dubai, Amman, Cairo, Hong Kong and China, Chef Claudio Dieli now starts his new journey in Bahrain with Jumeirah Royal Saray, bringing his vast expertise in Mediterranean cuisine to one of the most luxurious resorts on the island.

Chef Claudio believes that a good chef can create a delicious meal from a few simple ingredients and is looking forward to bringing a new culinary approach to Bahrain, suitable for the local and international market.

We caught up with Chef Claudio.

Born in Sicily, Italy, Chef Claudio, with over 24 years’ experience in the global culinary industry, has worked at various international hotels with three Michelin-Starred Chefs including French Chef, Jean Georges Klein, French Chef, René et Maxime Meilleur, German Chef, Christian Bau and Italian Chef, Massimo Bottura.

Prior to joining Jumeirah Royal Saray, Chef Claudio served as Executive Chef at Rosewood Hotel Group in Hong Kong and China, then at The Hong Kong Jockey Club, and as Executive Sous Chef at the InterContinental Grand Stanford Hong Kong. He also worked at Vivace Restaurant in Four Seasons Hotel Amman, Jordan, Segreto Restaurant in Madinat Jumeirah, Dubai, as well as in London for the A-Z Company and Brunello Restaurant at Baglioni Hotel.

Chef Claudio started his career in the culinary industry in 1995 as an apprentice at La Bussola, traditional Italian Restaurant in his hometown in Sicily. His passion for food began at home delighted from “Mamma Raffaella’s” delicious home cooking which he inherited the love and passion for food.

Tell us more about how you came to be a chef?

I never really planned to become a chef. I did my first summer job as a waiter in a restaurant in Italy when I was 14 years old.

I enjoyed it and asked my parents to enrol me into hospitality school, after contacting the school they were told there was only space left in the culinary section, so I went. At 16 I was invited to work in a kitchen for the first time and since then I’ve never looked back.

What is the most valuable lesson you’ve learnt as a chef?

The most valuable lesson is probably that you never stop learning, every single day there is something new to discover or experiment, that is the beauty of cooking.

What is your favourite ingredient to cook with?

Coming from Sicily, an island south of Italy in the middle of the Mediterranean Sea, I am definitely a seafood lover.

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Many people are going vegan, will you be catering for these guests?

This is something we are looking into, as a Chef I want to satisfy any food request.

You’ve worked with some amazing chefs, what is your most fond memory?

I had the chance to work with Master Chef Massimo Bottura, he has been awarded three Michelin-Stars, listed in the top 5 at The World’s 50 Best Restaurants Awards since 2010 and When you were working in Hong Kong did you find it difficult to received top ratings from sereval guides. His passion and source fresh Italian produce? futuristic vision of food is amazing and very inspiring, that’s Hong Kong is an International city with an open market, and I was something that I will always fondly look back on. able to import all the best ingredients from around the world.

When you travel back to Sicily, what is your favourite restaurant What changes are you making to the menus at Jumeirah Royal there?

Saray?

My mother’s home, she always cooks the best food.

Our menus will be trendier, with more healthy options and customized based on guests’ needs.

Jumeirah Royal Saray Bahrain, +973 7 770 7070

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W E E K E N D ROAST

By Tom Aikens Delight in a wide selection of delectable meats, fish or veggie roast at Oak Room.

Friday & Saturday 12:30 pm to 4:30 pm Beverage packages are up to 3 hours AED 250 soft package AED 388 house package AED 488 bubbles package

Al Bateen Marina, PO box 127799, Abu Dhabi, UAE. Phone +971 2 208 0000 Reservations: restaurantreservations.auh@editionhotels.com

CHI The Spa

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October | 57

Today we are visiting CHI The Spa at Shangri-La, Qaryat Al Beri, Abu Dhabi. CHI The Spa is said to draw inspiration from the legendary Shangri-La, a mystical hidden land of peace, enchantment and well-being.

We are warmly greeted by the team at CHI The Spa and asked to fill in the pre-treatment questionnaire form, we fill out the form over a lemon and ginger tea. The spa manager talks us through the treatments available and the benefits of each. Massages and treatments are based on authentic natural healing methods found in traditional well-being practices shared by many Asian cultures.

I opt for the Deep Tissue Sports Massage.

This intensive Deep Tissue Sports Massage focuses on the trigger points most affected by stress and strain. Light stretching is performed to increase flexibility and release tension.

This treatment is recommended for active individuals. The treatment is available for 60 or 90 minutes.

My colleague decides to try the Signature Asian Blend Massage.

This treatment takes you on a journey through Asia at the hands of skilled therapists, with this massage combining traditional Asian techniques including Thai pressure points, Balinese and Malaysian strokes, Chinese energy flow and more, restoring and balancing your energy throughout your entire body. This treatment is also available for 60 or 90 minutes.

We change into our robes and make our way to our treatment room. Our journey begins with a traditional foot wash, our therapists use salts and coconut milk to refresh our weary feet, the relaxing ocean waves music in the background helps us to unwind.

The spa room is spacious, two large massage beds, a sunken tub, shower and restroom allows the experience to flow very nicely, as your whole experience is contained in one room.

Next, we select our oils, I opt for the Mandarin, a warming and invigorating oil made with ginger, mandarin and cardamom.

Whilst my companion selects the Oolong, an energizing and balancing oil made from lavender, lime and oolong tea. We then make our way to the massage beds for our treatments to begin.

After our treatment we feel de-stressed and relaxed. Being very honest this has to be the one of the top two best massages we have experienced this year. The therapists are extremely skilled.

CHI The Spa at Shangri-La is a great option to experience authentic Asian treatments by a professional team who welcome guests with true Asian hospitality.

Deep Tissue Sports Massage, 60 minutes, AED 560.

Signature Asian Blend Massage, 60 minutes, AED 560.

CHI, The Spa at Shangri-La, Qaryat Al Beri, Abu Dhabi, +971 2 509 8900

58 | Dining and Nightlife Middle East

Thursday nights will never be the same at Buddha-Bar Beach Abu Dhabi that will see International DJ's spinning electrifying tracks weekend after weekend.

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DJ RAVIN

The legend behind Buddha-Bar’s original music, DJ Ravin is back at the decks to welcome yet another action-packed season of nightlife in the capital.

DJ SARA DE ARAUJO

Known as the Lady of Electronic music, DJ Sara brings elegance to the DJ booth along with a real ferocity.

DJ KEZIAH

DJ Keziah's deep melodies, mixing energetic, contemplative and commercial influences, are guaranteed to make you want to dance until the lights go up.

10:00 PM Onwards For Reservation, Call: +971 (2) 498 8888

restaurant.saadiyat@stregis.com

@buddhabarbeachabudhabi

The St. Regis Saadiyat Island Resort, Abu Dhabi