Dining and Nightlife Abu Dhabi May Edition

COMPLIMENTARY

MAY 2015 EDITION 4 |

Exploring the city one dish and one dancefloor at a time !

Kale

Is it all just a hype?

Suzanne Husseini Celebrity Chef

Diamond Duo

Latino rhythms and more

EDITION 4

Welcome note from CEO

Dining and Nightlife Abu Dhabi Published 12 times a year by Smart Communications FZ LLC

Editorial Editor in Chief Leanne Smart Email: leanne@diningandnightlife.ae Tel: +971 (0) 2 665 9587

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Dear Readers, Dining and Nightlife Abu Dhabi is going from strength to strength and I would like to thank you all for your great feedback and support. When we started this venture our mission was to celebrate Abu Dhabi and everything it has to offer. Your feedback and support allows us to make this possible. Therefore it is with great pride myself and the team welcome you to our forth edition.

Giving you the latest food and beverage happenings in the capital.

This month we give you a celebrity brunch with Suzanne Hussaine, a tour of Zaya Nurai Island, behind the scenes at Emirates Palace and an exciting dining experience at the ever popular Ferrari World.

Due to popular demand our exclusive Culinary Travel feature will be having a permanent position in Dining and Nightlife Abu Dhabi. For this month our Culinary Travel feature, found exclusively only in Dining and Nightlife Abu Dhabi will be at Yas Viceroy, Abu Dhabi. Here we will highlight all the hotel has to offer from rooms, spa, dining to an interview with Executive Chef Michel Jost.

Enjoy reading!

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Content

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CELEBRITY CHEF

Suzanne Husseini I am passionate about the rich food culture of the Arab world

12 Brasserie Angélique

Culinary Travel

8

Brasserie Angélique offers an authentically inspired à la carte menu.....

Yas Viceroy

06 20 A Day In Emirates Palace

36

Ristorante Cavallino

Anantara

Band interview

Beach Rotana Brunch

14

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KALE Is it all just a hype?

Kale is packed with vitamins, minerals, and disease fighting antioxidants, all varieties of kale offer an incredible amount of health benefits. It’s also filled with carotenoids and flavonoids to help protect against various cancers.

Kale, the latest craze to hit the foodie world but is it worthy of the hype?

With celebrities such as Gwyneth Paltrow and Jamie Oliver including kale in their recipes it’s no wonder this mighty vegetable has received a lot of attention recently.

The latest brand to jump on the kale craze is Starbucks USA, launching a line of kale based smoothies and judging by twitter they seem to be a big hit with customers.

So what is kale?

Kale is part of the cabbage family related closely to vegetables like broccoli, cauliflower, collard greens and brussel sprouts.

Kale comes in several varieties, leaves can be green or purple in colour and have either a smooth or curly shape.

The most common type of kale is green with curly leaves and a hard stem. This is referred to as curly kale. It has a noticeable pungent flavour with peppery and bitter qualities.

Younger leaves tend to be less bitter so be sure to select your kale well.

Kale is among the world’s best sources of vitamin C. A cup of raw kale even contains more vitamin C than a whole orange. Vitamin C is good for vision and skin as well as being helpful for your immune system, metabolism and for hydration.

Kale is also high in vitamin K important for protection against various cancers and heart disease. Kale is one of the world’s best sources of vitamin K, with a single raw cup containing almost 7 times the recommended daily amount.

Many important minerals are found in kale, some of which are generally lacking in the modern diet. This includes calcium, potassium and magnesium.

Kale has cholesterol lowering benefits if steamed. Once steamed the fibre related components in kale bind together with bile acids in your digestive tract. Thus lowering of your cholesterol levels. Raw kale still has cholesterol lowering ability, just not as much as when it has been steamed.

If you’re on a diet kale should also help you lose weight.

Very low in calories kale is able to help you feel fuller for longer. The protein and fibre also contribute to positive weight loss.

Health benefits of kale.

Kale is packed with vitamins, minerals, and disease fighting antioxidants, all varieties of kale offer an incredible amount of health benefits. It’s also filled with carotenoids and flavonoids to help protect against various cancers.

One cup of kale provides only 36 calories, offers 5 grams of fibre, contains more iron than beef and 0 grams of fat. Kale is also a great in aiding digestion and intestinal cleansing.

Kale, per calorie provides more calcium than milk. Good news for those who are lactose intolerant.

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Our conclusion Kale is worth the hype! Packed with goodness this mighty vegetable is easy to add to your daily meals.

One easy snack to try at home is the popular kale chips.

Drizzle some extra virgin olive oil on your kale, sprinkle with a pinch of salt and then bake until dry.

This quick dish tastes delicious and is super healthy.

Kale can also be added to your morning smoothie, mixed into a salad or incorporated into a main meal.

May 2015

A Day In

We explore what goes on behind the scenes and meet the team to ďŹ nd out more

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DINING & NIGHTLIFE ABU DHABI

The team at Dining and Nightlife Abu Dhabi recently had the pleasure of spending the day at Emirates Palace. Throughout the day we learnt some rather impressive facts, met a selection of talented chefs and of course tasted the cuisine.

After an initial introduction we are escorted to the pastry kitchen. The pastry department is headed by Executive Pastry Chef, Alexander Haebe. Chef Alexander joined Emirates Palace in 2012 and has over 25 years of culinary experience, accumulated throughout Europe, Middle East, Asia and America.

The pastry kitchen covers a large area and consists of a bakery, a cooling room and the main preparation area. The pastry team is made up of 30 people from over 7 different countries. Chef Alexander talks us through the facilities available to him and his team.

It’s clear to see that Chef Alexander is extremely professional and speaks about the pastry team’s role at Emirates Palace with great pride.

Chef Alexander tells us that they bake over a 100 varieties of bread. Each restaurant has its own style of bread designed to match the cuisine, including gluten-free options. None of the bread is premixed and everything is made fresh onsite. The team are responsible for all the cakes, breads and sweets within the palace. They also occasionally share the responsibility of external functions such as royal weddings.

Chef Alexander was also involved in creating Emirates Palace own exclusive chocolate. He travelled to the renowned chocolatier Cacao Barry in Paris and spent three days perfecting and finalizing the taste. Emirates Palace named the chocolate La Perle Noire. We had the pleasure of tasting it upon our visit.

Containing 68.6% cocoa this excellent dark chocolate is made from three types of cocoa sourced from Mexico, Santo Domingo and Tanzania. Upon learning the percentage of cocoa used you may imagine that chocolate with this high a percentage of cocoa would be dry. However La Perle Noire offers a rich smooth texture with low sweetness and no bitterness, typical of other dark chocolates.

Executive Pastry Chef, Alexander Haebe

“I don’t have a favourite pastry in particular. As a chef you should be able to do the whole range and not just focus on one.

Knowing the basics is important.

How can anyone trust your lunch or dinner service, if you cannot make good croissant?”

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May 2015

Chef Alexander informs us that they use approximately 9 tonnes of chocolate per year and 5kg of pure edible gold.

We are hardly surprised considering it tastes so good.

Whilst in the bakery we are also shown the charcoal dust imported from the UK, this is used to colour the charcoal bread. Chef Alexander’s attention to detail is evident throughout all is work.

Chef de Cuisine, Andrea Montella When asked what his favourite pastry is Chef Alexander replied “I don’t have a favourite pastry in particular. As a chef you should be able to do the whole range and not just focus on one. Knowing the basics is important. How can anyone trust your lunch or dinner service, if you cannot make good croissant?”

Having worked up quite an appetite we make our way to Mezzaluna, Emirates Palace award winning Italian.

At the helm of the exquisite Mezzaluna is Italian Chef de Cuisine, Andrea Montella. Originally from Milan, Italy. Chef Andrea has over 30 years’ experience and has worked in the USA, South America, Asia, Europe and the Middle East.

Chef Andrea boasts a list of gastronomic achievements.

Chef Andrea is a proud Italian with a fierce passion for Italian cuisine. As we speak, Chef Andrea educates us on how Italian cuisine is changing. He tells us that due to more health issues Italian cuisine has adapted and become healthier. When asked how he would define his style he tells us that he does not define his own style but he allows his guests to direct and define his style for him. We are curious to find out more so we question chef about who he admires in the culinary world and why. He replies “Gualtiero Marchesi, he is the best Italian chef ever, Joël Robuchon, best overall and Heinz Winkler, he is extremely innovative”.

As we browse through the menu we ask chef what his favourite dish is. Chef Andrea tells us “I do not have a favourite dish. Selecting one dish takes away from the others. To be a great chef, you have to have an appreciation for the full range of the menu and be able to prepare everything really well”.

The menu is extensive and everything sounds delicious.

Finally we decide to order the antipasto misto for starters and ravioli for mains. As we wait for our meal we can’t resist trying the warm rolls with Manni extra virgin oil and balsamic especially when we are told these are the most expensive in the world. Chef Andrea is very particular to ensure all the products are imported directly from Italy promising a high standard throughout.

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The antipasto misto arrives, placed before us this dish is like the culinary version of Picasso’s painting palette, a variety of colours. The antipasto misto consists of vitello tonnato, burrata cheese, king crab and avocado, seared scallops with orange dressing, alici and capsicum, calf tongue and beans, cured olives, baccala mantecato and prime beef carpaccio.

This dish ticks all the boxes.

Up next is the ravioli made fresh and served with tomato and basil sauce. Chef Andrea also insists that we try his bestselling dish the Paccheri, lobster and langoustine with spicy tomato sauce. Both are well executed.

Our meal concludes with the Mezzaluna chocolate fondant and the iconic Emirates Palace gold dusted cappuccino.

Over the course of the day we learnt some rather impressive facts about Emirates Palace. Did you know…..

It cost approximately $3 billion to build It covers an area of 100 hectares in total 1400 employees from over 50 countries It has an auditorium that can seat 1100 people An open air concert capacity of 20,000 128 kitchens and pantries 200 tonnes of oranges are squeezed per year for fresh orange juice The marble was imported from 13 countries across the world Emirates Palace has its own chocolate brand exclusively for guests After our day is over we cannot help but feel we have merely scratched the surface of this iconic hotel. We have found a new appreciation for all the hard work and effort that goes on behind the scenes.

Next time we explore Emirates Palace, by night exclusively in Dining and Nightlife Abu Dhabi.

Emirates Palace 02 690 9000 DINING & NIGHTLIFE ABU DHABI

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Bonjour Paris!

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DINING & NIGHTLIFE ABU DHABI

Finally the dessert. After reviewing the dessert menu we opt to share the crepe suzette from the trolley. This dessert is made fresh table side. Adding a hint of theatrics to the evening. From pan to table, this dish consists of three crepes topped with a lemon and orange butter sauce.

Extremely refreshing and a perfect end to a wonderful evening.

Service throughout the meal was consistent and professional. The staff were immaculately presented with black bow ties. There uniforms contributed greatly to enhancing the French ambiance.

It is easy to identify that the menu has been created by chefs that fully understand the complexity of French cuisine. If you are a stranger to French cuisine I would encourage you to visit Brasserie Angélique. Good food can be translated into any language and any culture, this is what Brasserie Angélique does well.

Jumeirah at Etihad Towers award winning French restaurant Brasserie Angélique is located opposite the main hotel entrance. As we enter the restaurant through the chic black doors we can’t help but feel that we have been transported to Paris itself. We are warmly greeted by the team and shown around the restaurant allowing us to choose our seating.

The restaurant is partitioned into four sections, firstly you have the main restaurant, dominated by three large beautiful crystal chandeliers omitting a warm golden glow.

The flooring is partially decorated with black and white tiles, whilst the seating is covered in a dark velvet like upholstery.

Secondly you have the bar, rather minimalistic it retains the restaurants chic ambiance. Thirdly you have the private c shaped booths, slightly darker and hidden away these booths make for the perfect romantic evening. Finally you have the chefs table, directly opposite the kitchen guests can experience all that Brasserie Angélique has to offer. We choose to sit in the main restaurant, already busy the atmosphere is alive.

Jumeirah at Etihad Towers will hold its popular Jumeirah Restaurant Week starting on the 14th May until the 23rd May. Brasserie Angélique will be one of the participating restaurants offering pre-set 3 course menus for lunch and dinner. These will feature some of the restaurants signature dishes and some exclusive Jumeirah Restaurant Week only dishes.

Jumeirah at Etihad Towers, Brasserie Angélique 02 811 5666

Brasserie Angélique offers an authentically inspired à la carte menu. For entrees we opt for the Atlantic lobster lasagne with zucchini, basil beurre noisette, truffle foam and the Burgundy snails. The Atlantic lobster lasagne is served in a small dish and the sauce made from whole lobster shell is poured at the table. The Burgundy snails are delicious, although we were slightly hesitant at first, all our doubts are cast aside once they arrive. Served in a portion of six, the snails are topped with a fine puff pastry and served in a generous garlic butter sauce. The snails are fantastic, the texture is similar to that of calamari although not as chewy whilst the taste is mainly dominated by garlic the puff pastry does well to prevail. That’s one off the bucket list!

For mains we decide on the lavender honey glazed duck breast, celeriac puree, braised baby vegetables, beetroot textures, foie gras rocher and the Wagyu beef strip loin served with a side of asparagus, spinach and Béarnaise sauce. The lavender honey glazed ducks breast is such a beautiful dish that we sit for a while, admiring the culinary masterpiece that has just been put before us. The colours, the textures, the dish, so visually pleasing that we almost feel ghastly having to eat it. However as I bite into the duck my senses are ignited, the dish offers a variety of flavours that work well together without overwhelming guests, well executed by chef. I am pleased to see celeriac puree on the plate, it’s good to see more chefs using this as it brings a certain freshness to the plate. The Wagyu beef strip loin is cooked well and this dish is also enjoyable.

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May 2015

CELEBRITY CHEF

Suzanne Husseini I am passionate about the rich food culture of the Arab world

Teams up with Le Royal MĂŠridien, Abu Dhabi.

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DINING & NIGHTLIFE ABU DHABI

Celebrity chef, Suzanne Husseini is the well-known host of the popular cooking program "Sohbe Taibe”. Born and raised in Canada, Suzanne has led a trans-continental life for almost 20 years. Splitting her time throughout the year between Dubai and Ottawa.

Suzanne’s love of food began at home. Her mother’s cooking providing the source of her everyday inspiration as she remembers it fondly throughout her childhood.

Suzanne frequently conducts live cooking demonstrations in Middle Eastern cuisine and has also been a featured presenter in major foodie events such as Taste of Dubai and Gourmand's Paris Cook Book Fair.

Suzanne’s skills extend further as she is also the author of the bestselling cookbook "When Suzanne Cooks," and "Modern Flavours of Arabia," highlighting the wonders of Arabian cuisine. Suzanne is currently working on her third cookbook.

Market Kitchen’s Head Chef Jordan Annabi recently teamed up with local celebrity chef Suzanne Husseini to bring the modern flavours of Arabia to Market Kitchen’s popular brunch.

Have you dined in any of Le Royal Méridien restaurants prior to your joint brunch event? If so which one is your favourite and why?

I have indeed and my favourite is Market Kitchen. I like the concept of simple food executed well. I love the casual elegance of the decor and the ambiance, especially at the Friday brunch. The live music, the atmosphere, the food, it arrives at your table allowing you to savour each bite.

This was a great event and we were thrilled to have you in Abu Dhabi, can you tell us how this event came together?

I was delighted to collaborate with Market Kitchen and Chef Jordan on this very special brunch. I believe that the people of Abu Dhabi appreciate good food and I hope they enjoyed what we put together. When we cooked up this idea Market Kitchen was receptive to the idea of introducing authentic Arabic flavours and techniques to be served alongside their delicious food. Arabic cuisine is diverse and has much in common with the surrounding countries of the Mediterranean. The food which was served at this special Arabian brunch may have looked familiar but the use of spices and ingredients that are truly Arabic surprised a lot of guests.

Located at Le Royal Méridien Abu Dhabi, Market Kitchen is inspired by Jean-Georges Vongerichten’s concept of the “hotel as home” a concept which extends to the restaurant.

After the success of their collaboration we caught up with Suzanne.

Can you describe your style of cooking?

I am passionate about the rich food culture of the Arab world. I like to cook without borders. I might use different techniques and add a little something or take something out but always maintain the integrity of the dish. I love simplicity and elegance when cooking and presenting food.

When you start with the best ingredients the result will be outstanding.

With your participation what style of dishes did diners see that would not normally be at Market Kitchen's brunch?

My aim was to take diners on a magical carpet ride. Giving them an exciting outlook on Arabic food they may have tried before. The food whilst deliciously different remained fabulously familiar.

Do you have any more plans to collaborate with Le Royal Méridien Abu Dhabi?

Nothing has been decided yet but the brunch was a success and I look forward to future collaborations with Le Royal Méridien Abu Dhabi.

How would you describe Abu Dhabi's culinary scene in comparison to Dubai’s?

I think the world of food is always evolving and Abu Dhabi offers us beautiful destinations to dine. I can only see it growing.

Do you visit Abu Dhabi often?

I love Abu Dhabi. I am often invited to participate in various food events and festivals. I also love how the city maintains its close connection to its natural beauty.

When you’re not cooking how do you like to spend your time?

I enjoy swimming and gardening I find both relax me however I’m in my element when I am cooking and teaching.

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May 2015

Ristorante Cavallino at Ferrari World Abu Dhabi

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DINING & NIGHTLIFE ABU DHABI

This month we were eager to try something new, so imagine our delight and curiosity when we found out that you can now dine in Ristorante Cavallino located in Ferrari World without paying park entry fees.

Cavallino was the first restaurant to open next to the Ferrari factory in the 1940’s. This is where the Ferrari legend Enzo dined and where Ferrari executives dine today.

As we arrive at Ferrari World we are directed to a small desk by the entrance. Here we are given a wristband each and guided to the restaurant by a member of the team. Whilst Ferrari World offers free entrance to dine in Ristorante Cavallino if you wish to experience the park this is an additional charge.

The décor is minimalistic and contemporary with the Ferrari red adding a splash of colour. The team kindly welcomes us and we are shown to our table. We decide to sit by the window so we can soak in some of the vibrant theme park atmosphere. As we sit in the window we are entertained by a selection of jugglers as they are performing their highly skilled tricks.

The menu here is all on one page making it easy to select your dish, apart from the dessert menu which comes separately. Ristorante Cavallino offers Italian and Western dishes served with an efficient and stylish approach. Dishes range from Black Angus beef burgers, grilled sea bass, classic Italian pizzas to risotto. As a seal of approval the critically acclaimed Neapolitan Pizza Association promises that Cavallino’s dishes meet all of their culinary requirements.

As we are seated our waiter asks us what we would like to drink he also recommends a selection of house beverages.

Shortly after a basket of warm bread arrives at our table.

The Number 1 Lorenzo extra virgin olive oil and Aceto balsamic are some of the nicest we have tasted in the city.

For our starters we decide to order buffalo mozzarella and tomato soup. The buffalo mozzarella is served with three types of tomato, a sliced egg and black olives and the tomato soup is garnished with a thin slice of toasted bread.

The buffalo mozzarella is fresh and presented well, the portion is generous and easily shared. The tomato soup is thick and creamy. The service is good and the staff are friendly and are on hand to help. A good start, seems like Ristorante Cavallino is quite the hidden gem.

Our main dishes arrive. We selected the 12oz New York prime beef striploin and the roasted shank of lamb. The 12oz New York prime beef striploin was served with buttermilk onion rings, mixed greens, French fries and green peppercorn sauce. The striploin steak was ordered medium to well and the chef correctly served it as requested. We were impressed by the quality of steak and the great value for money. The roasted shank of lamb was served on a bed of sautéed wild spinach, creamed celeriac, red onion and balsamic sauce. The lamb was delightful and the texture of the dish again proved to be a success. For dessert we decide to share the Crème Brule. This was served warm, pleasant consistency and not too sweet.

Prices are very reasonable especially when considering the quality and quantity of each dish. Pizzas and pastas are priced around AED 60 with the steak being the most expensive dish costing AED 150.

Overall this was a very good dining experience, the food exceeded our expectations and it was cool to dine in such an exciting venue.

Ristorante Cavallino, Ferrari World Abu Dhabi 02 496 8000

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May 2015

Anantara Gourmet 2015 a huge success!

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DINING & NIGHTLIFE ABU DHABI

The week-long culinary celebration welcomed nine international celebrity chefs and saw events run simultaneously at Eastern Mangroves Hotel & Spa by Anantara, Abu Dhabi and Anantara Dubai The Palm Resort & Spa. The week came to a close with a Charity Gala Dinner held at the Royal Pavilion Villas by Qasr Al Sarab, Abu Dhabi.

Dining and Nightlife Abu Dhabi was there to capture the opening brunch at Ingredients, Eastern Mangroves Hotel & Spa by Anantara, Abu Dhabi.

Eastern Mangroves Hotel and Spa by Anantara 02 656 1000

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May 2015

SHARE YOUR BEST RECIPES WITH ABU DHABI’S TOP

DINING MAGAZINE

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Community Recipe

Mediterranean broccoli & salmon bake

By Mrs Reyes For this month’s community recipe Mrs Reyes shares with us her Mediterranean broccoli and salmon bake. This simple yet tasty recipe is easy to make and serves up to four people.

Preparation time: 20 minutes Cooking time: 30 minutes

Ingredients 250g penne pasta 300g broccoli, cut into large pieces 4 fresh skinless salmon fillets 100g mascarpone 20g butter 20g plain flour 500ml milk 3 tbsp small capers 9 sundried tomatoes 8 anchovy fillets, halved 1 red pepper thickly cut 5 large fresh basil leaves, slice 50g mature cheddar, finely grated

Method Preheat the oven to 190C/gas 5/fan 170C and let heat.

Place a large pan of water on the stove and once the water is boiling add the pasta with a pinch of salt. Stir and allow to boil for 5 minutes. As the pasta is cooking take the flour, butter and milk, place in a large pan and heat. Stir continuously until it becomes a thick sauce.

Now go back to the boiling pasta and add the broccoli. Boil for a further 5 minutes. The broccoli should be cooked well and just slightly firm. Now drain the water.

Remove the sauce from the heat and stir in the mascarpone, sun-dried tomatoes, capers, red peppers, anchovies and basil, then add the pasta and broccoli.

Take a deep ovenproof dish and spread a thin layer of butter all around the dish.

Take the salmon fillets and halve them width ways, therefore ending with thin slices of salmon fillet. Place the thin salmon layers on the base of the ovenproof dish. Now add the mixture of sauce, pasta and broccoli on top. Once this is complete grate the cheddar and generously sprinkle on top.

Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden.

Don’t let it go too dark or the fish will overcook.

Top Tip If you are having guests over for dinner you can prepare this recipe in advance and chill before having to cook.

If you would like to see your recipe featured in our next edition email us with your recipe and accompanying images info@diningandnightlife.ae

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DINING & NIGHTLIFE ABU DHABI

Culinary Travel Yas Viceroy Abu Dhabi This month we decided to stay local as we explore the iconic Yas Viceroy Abu Dhabi. The only hotel in the world to be built over an official Formula One track.

The LED canopy also makes Yas Viceroy rather unique as it emits a kaleidoscope of colours.

This ďŹ ve star hotel offers 499 impeccable rooms and suites, 11 innovative dining and lounge venues and the luxurious ESPA.

Yas Viceroy Abu Dhabi Reservations: Call +971 2 656-0700 or yas.reservations@viceroyhotelsandresorts.com

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DINING & NIGHTLIFE ABU DHABI

ROOMS ARE AIRY, BRIGHT WITH A CONTEMPORARY FUSION OF ELEGANCE AND SOPHISTICATION.

As we arrive at the hotel we receive a warm welcome by the team. Check in is swift and we are soon escorted to our rooms.

Rooms are airy, bright with a contemporary fusion of elegance and sophistication. The bathroom is nicely presented with beige and brown décor. The entire room is immaculately clean. Our room provides views across Yas Marina and the Formula One track. I’m beginning to understand why as a Formula One fan you would definitely want to stay at this hotel.

The electronic keys are an interesting talking point but what catches our attention is the slogan on the room key “remember to live”. Any hotel that puts such a statement on their room keys has to be sure it can offer guests an exceptional experience.

For dinner tonight we are dining in Amici the hotel’s Italian restaurant. We are welcomed by the team and Chef Angelo who is already stood outside welcoming other guests. This is an unusual but welcome surprise, a chef that wants to actively engage…now you are really spoiling us.

The restaurant is modern, boasts an open kitchen and offers indoor and outdoor seating with a private dining room for larger groups. Staff are attentive, they enter and exit the table at just the right time ensuring good service without disturbing our evening.

For starters I opt for the gamberi all’aglio, olio e pepperoncino, tiger prawns sautéed with garlic, chilli, olive oil with parmesan crouton whilst my guest selects carpaccio di manzo scottato, funghi e parmigiana, thinly sliced pepper seared beef carpaccio with artichokes, mushrooms and parmesan. The tiger prawns are cooked well and the sauce has just the right consistency. The beef carpaccio is thinly sliced allowing it to flake off the fork. The artichokes add texture to the dish.

Up next is the branzino in crosta di polenta, piselli e finocchi allo zafferano, sea bass fillet in a polenta crust, saffron braised funnel and pea puree. Whilst my guest selects the medaglioni di manzo angus, salsa ai porcini e crema di sedano rapa, grilled Angus beef medallion, porcini mushroom with celeriac puree.

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The sea bass is well executed and the polenta crust works well with the pea puree. I’ve only seen pea puree in a few restaurants but I like the way a simple pea can add so much colour and taste to a dish. The Angus beef is complemented by the celeriac puree, a lighter alternative to the traditional mash potato. Both dishes are served in just the right quantity leaving us satisfied with room for dessert.

What comes next fills me with joy and excitement, as it approaches the table my anticipation is overwhelming.

Cannolo siciliano, ricotta e pistacchi, an open Sicilian cannoli with sweetened ricotta, raspberry compote, sprinkled with pistachios. This dessert is amazing the sweetened ricotta is light and the raspberry compote adds an unexpected zest to the dish. The whole dish just worked and it worked well. My guest opts for the fondente al cioccolato, gelato alla nocciola, marmellata di arance, a classic chocolate fondant, hazelnut ice cream with orange marmalade.

The restaurant offers a relaxed ambience with five star cuisine and confident staff that effortlessly recommend dishes and guide you through the menu. Chef Angelo offers wonderful Italian cuisine, light yet flavoursome.

After dinner we make our way to Skylite. This roof top bar offers a relaxing environment with views across Yas Island, the perfect spot to chill out after our meal.

The next morning we’re up bright an early. Breakfast is served in Origins and has a wide variety of traditional European dishes, pastries, a live egg station and Asia dishes. Guest can enjoy breakfast indoors or outdoors on the spacious terrace overlooking Yas Marina Circuit.

Over breakfast we have the opportunity to talk with Executive Chef Michel Jost. Chef is outgoing, funny and charming. As we sit and talk, chef tells us how he is currently training for 2016 Ironman competition. Apart from the kitchen chef enjoys keeping himself fit. Chef is well disciplined when it comes to his diet and fitness.

May 2015

Born and raised in Switzerland, Vevey, La Tour de Peilz, Executive Chef Michel Jost graduated from culinary school in Geneva, after completing his 3 year program. Shortly after completing his course chef left his home country at the young age of 22. His motivation to learn and understand other cultures lead him to lead an expat life.

After a light breakfast we make our way to the spa. The spa is located a short walk across the bridge from the main hotel. ESPA at Yas Viceroy Abu Dhabi has nine treatment rooms, separate private areas for male and female guests plus a relaxation lounge overlooking the Yas Marina race track.

What made you want to become a chef?

It was probably destiny that led me to become a chef. It seemed that someone in the family always had either a restaurant or a bakery. Plus in the 80’s travel was very difficult and expensive but after completing culinary school in Switzerland, I was able to travel as a chef much easier. I never looked back!

Have you cooked for anyone famous or well known?

My first position was at the Intercontinental in Geneva, just behind the United Nations office. This gave me the opportunity to cook for worldwide leaders since I began my career.

How have you influenced the restaurants at Yas Viceroy?

I have worked and keep working hard to bring stability, creativity and consistency so that our guests recognize that their time with us creates magical memories. Building a strong team takes time and dedication but the reward for guests and colleagues is invaluable.

Upon arriving at ESPA we are welcomed with a ginger tea.

Shortly after we are escorted to the changing rooms. Here we are able to relax and use the complimentary steam room. As we make our way to the treatment rooms we cannot help but notice the beautiful water feature which adds to the relaxing ambiance. For our treatment today we have selected a full body massage. Our therapist asks us if we would like to be energized or relaxed. We decide to be relaxed and choose the frankincense oil.

What is it like managing the culinary team during the Formula One? It’s actually simple during the 4 days of F1…..the real work starts 4-6 months before the event. This is when the programs are finalized, menus are finalized, dishes sampled, tested, set ups done, equipment ordered and received. By the time F1 is here, 90% of all aspects have been tested and rehearsed, so even with an enormous workload within the F1 week, everything runs smooth and makes us ready to deliver an unbelievable F&B experience to all our guests.

The treatment is soothing and relaxing. After the treatment we are served with a green tea and slowly make our way to the relaxation lounge to enjoy the views of Yas Marina.

Overall Yas Viceroy exceeded our expectations. The service was exceptional and the staff made the visit relaxing and enjoyable. As we are checking out my attention is again drawn to the “remember to live” statement printed on the room key. Perhaps now I can see why they decide to put this on their room keys as a reminder, we all need to take a little time out for ourselves.

What is your biggest achievement to date?

That’s a difficult question…..I think it’s being able to share my passion, help and guide young passionate colleagues to achieve professional growth. The road to success is not always filled with candies, so its needs a lot of “respect, honesty and straight talk” to be a good coach.

What's your favourite cooking ingredient and why?

Olive oil, there is something magical about olive trees, olives and olive oil What piece of kitchen equipment do you depend on the most and why?

The charcoal or lava stone grill – the flavour of ingredients cooked in this method is unique, incomparable.

What is your favourite meal and why?

Cheese Fondue…………a taste of home.

If you fancy enjoying a visit to Yas Viceroy make the most of their 'Splash or Speed' offer!

Spend time with your loved ones and indulge in a fantastic and fun day out at Yas Waterworld or Ferrari World Abu Dhabi, then end your day amid the modern luxury of Yas Viceroy.

Package includes: •Two night stay in spacious accommodation.

•Two adult daily tickets to Yas Waterworld or Ferrari World Abu Dhabi (complimentary entry for children under the age of 12 when accompanied by a paying adult).

•Buffet breakfast for up to two adults and two children.

From AED 914 per night Executive Chef Michel Jost

22 01

*Subject to 10% service charge & 6% tourism fee.

Room only rate. Two nights minimum stay is required.

DINING & NIGHTLIFE ABU DHABI

AMAL FI A MA LFI RI STO RAN TE ITAL IA NO

A modern Italian with traditional hospitality

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DINING & NIGHTLIFE ABU DHABI

Located in Le Royal Méridien Abu Dhabi, Amalfi stands for ‘all things Italian’ headed by Chef de Cuisine Pascal Sfara.

As we approach Amalfi we can't help but notice the prestigious entrance. The carpeted hall decorated with plants on both sides and a welcome desk perched at the top of the corridor. The walk to the restaurant already has us eagerly anticipating what Amalfi has in store for us this evening.

Tables are adequately spaced and offer privacy without isolation from other diners. As we are seated at the table we are offered the menu. Instantly I am drawn to the burrata with cherry tomatoes and salmon roe, a personal favourite.

My guest opts for the veal fondant with a fizzy spring salad, white truffle mayonnaise and slow cooked free range egg yolk, an unusual dish that peeks our curiosity.

Both dishes arrive within a timely manner. The burrata is light and the roe does well to offer additional flavour.

However it's the veal fondant that steals the show, the egg yolk is jelly like in texture placed on a bed of veal fondant.

What is ironic about this dish are two elements, firstly the veal has more of a pate texture than traditional thick cut veal fondant. Secondly the fizzy spring salad literally fizzes in your mouth. Eager to learn more about this interesting dish we ask chef to explain. He informs us that the fizz has two functions firstly to add to the taste and secondly to clean the palate allowing you to continue enjoying the veal without the taste of the egg yolk dominating the dish. This is definitely a dish for the foodie elite, for one that seeks something different from their dining experience.

Up next is the Capricciosa. This classic Italian pizza goes down well. A crisp base, generously layered toppings served fresh from the wood fired oven. However again my guest seems to have picked a rather exciting dish the handmade wild mushroom ravioli on parmesan mousseline and crunchy corn feed chicken powder. Chef explains that this dish is meant to evoke childlike behaviour in his guests.

Is chef actively encouraging us to play with our food? We happily oblige and begin to mix the flavours around the plate. A nice conversational point.

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Amalfi also offers an outdoor terrace perfect for an al-fresco dining experience. However be sure to book in advance as places are limited and as noted on our visit they tend to fill up quickly.

Whilst talking with chef I ask him what his vision is, he replies with a smirk, “I pride myself on experience, vision is a term thrown around to lightly. We can all have a vision but very few have solid experience”. A statement that still has us thinking.

Finally we move onto the dessert. Feeling rather full we decide to share, chef recommends we try the tiramisu. First we decline, telling chef we want to try something exciting.

He promises us that we've never seen a tiramisu quite like his. Hesitantly we agree to try it.

Shortly after chef exits the kitchen with what only can be described as a mountain of candy floss. Excited but slightly baffled we are quick to question chef on what the dish is. “I told you you've never seen a tiramisu quite like it” he laughs.

Again another demonstration of how Chef Pascal has added a little bit of fun to his guests dining experience.

Underneath the mountain of candy floss (that we wasted no time pulling apart) is a jellied coffee layer, on a bed of cream. A creative and ingenious twist on a classic Italian dish.

Overall Amalfi was a fun experience. The cuisine is modern.

Amalfi takes traditional Italian cuisine and flips it on its head. If you're ready to step out of your comfort zone and explore some 21st century Italian cuisine Amalfi is the place to go.

Expect the unexpected.

Amalfi, Le Royal Méridien Abu Dhabi.

02 674 2020

May 2015

Zaya Nurai Island A tropical paradise a boat ride away from Abu Dhabi

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DINING & NIGHTLIFE ABU DHABI

Having heard so much about this little slice of paradise we decided to pay the team at Zaya Nurai Island a visit.

The welcome centre is located in Saadiyat Island, opposite the Saadiyat Beach residence. A large sign clearly directs you to the welcome centre. Parking here is spacious and free. As we enter the welcome centre we are greeted by the team, offered a refreshing towel and given a cold juice. A pleasant start to our experience.

Boats leave every hour on the half hour and can hold up to 20 people. The boat ride last about 15 minutes and gives you the opportunity to see Saadiyat from the sea.

As we arrive at the resort we are greeted by the team and shown around the island. The first thing we notice is the greenery, the island is lush and feels alive.

The island has 32 luxury boutique villas as well as 23 residential water villas and beach estates. The décor from the welcome centre through to the rooms and the restaurants all echo the beauty of the natural environment and the surrounding ocean.

Each room is assigned its own dedicated butler, a nice touch. Butlers are available 24 hours a day. The journey starts before guests arrive, butlers contact you in advance to better understand your needs or if you are celebrating a special occasion. No need to queue at the reception desk for check in as your personal butler will also proceed to check you in, in the privacy of your own room.

Beach villas all boast their own private pool, direct beach access, a large bath tub overlooking the ocean, luxurious amenities and state of the art in room facilities.

Zaya Nurai Island is also in the process of developing their gym, spa and other food and beverage venues. We are watching closely to see what comes next.

Zaya Nurai Island also offers three dining options. Olive, Beach Burger and Latitude. Olive offers Mediterranean influenced specialties, Beach Burger is ideal for families offering organic burgers made from the best Wagyu beef whilst Latitude an all-day pool and beach bar provides al fresco dining. All food and beverage outlets have spectacular views across the ocean and a fire is lit every evening to help set the relaxing mood. Shisha is also available on the island.

Zaya Nurai Island is proving popular with Abu Dhabi residence as a place where they can escape the hustle and bustle of everyday life.

Beach or pool? Why not both as you experience one of the most relaxing places we have had the pleasure of visiting.

Currently Zaya Nurai Island is offering you the opportunity to experience a slice of paradise for AED 350 per person.

Guests can enjoy beach and pool access plus a 2 course lunch menu with selected beverages included.

Offer valid everyday excluding weekends (Friday, Saturday) and due to private events.

Zaya Nurai Island 02 506 6222

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May 2015

Mediterranean seafood with a Lebanese twist!

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DINING & NIGHTLIFE ABU DHABI

Brunch is available every Saturday, 12pm5:30pm.

AED 320 per person including house beverages.

AED 220 per person for soft drinks only.

A special kids’ menu is available at AED 120 including soft drinks.

Located on the Eastern Mangroves Promenade, Flooka offers a unique dining experience, Mediterranean seafood with a Lebanese twist.

As we enter the restaurant we are warmly greeted by the team. Our waiter asks if we wish to sit inside or on the terrace. Flooka has a large terrace offering uninterrupted views of the Eastern Mangroves.

Sadly it’s a bit warm so we opt for a table inside by the window. As the terrace is slightly lower than the main restaurant we are still able to enjoy the views of the mangroves without any obstructions.

As you enter Flooka you cannot help but notice the décor.

Light wooden flooring, a high ceiling and a decorative school of fish dominate the restaurant. It’s easy to see that the décor is influenced by a chic harbour side fish market and Flooka does well to capture this.

Flooka is one of the places that offers a Saturday brunch but perhaps what makes it so unique is the fact that it runs from 12 noon to 5.30pm.

As we glaze over the menu we notice that the seafood inspired Arabic brunch features an elaborate selection of delicious dishes. This brunch offers a set menu where dishes arrive to your table freshly prepared. First to arrive are the hoummos and tabbouleh, these dishes are always a good indication of a restaurant’s style and standard. Both are well received.

Following this we have a steady stream of dishes placed at our table, these include, roccah zaatar salad, raheb, kabis makdous batinjan, batata harra, kibet la’ateen, rakakat cheese, calamar provencal, fish shawarma, fish taouk, kraydes osmalie, croquettes and nayeh plate.

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All the dishes are flavoursome and freshly prepared.

However some of the dishes are exceptional. The calamari provencal is delicious, a garlic infused broth cooked to perfection with the calamari, soft and succulent.

The fish taouk is also another dish that works well, the use of Kingfish is a welcome change from the usual chicken.

The fish shawarma is served open and is citrus in taste. The rakakat cheese are spring rolls filled with feta cheese and very moreish. The croquettes are shrimp and cheese filled balls, also one of our top dishes at Flooka.

After this comes the seafood paella. We are eager to try this as we have been watching chef cook this on the terrace.

The saffron is an evident ingredient but with a squirt of lemon it soon balances the taste.

Next up is the fish we decide on the Red Snapper.

Seasoned and cooked over charcoal this fish was delightful.

The charcoal helped add texture to the fish, keeping it tender without drying out the flavour.

Finally a selection of Arabic sweets from walnut baklava, kanafeh and basbousa, a great way to finish a wonderful afternoon.

Kids will enjoy an afternoon at Flooka with a face painter on hand to keep them entertained. Flooka is ideal for a relaxing lunch, brunch or dinner. With unrivalled views of the Eastern Mangroves and some of the freshest fish in town. Sit back relax and watch the world go by at Flooka.

Flooka, Eastern Mangroves Promenade, 02 441 8244.

May 2015

Recipes by Chef Peeush, Executive Chef at Safina Saadiyat Beach Club Dine in style and enjoy delicious Mediterranean cuisine at Safina, Saadiyat Beach Club. The vibrant open kitchen is at the heart of the restaurant. Watch expert chefs creating culinary specialties. Whether you are dining in a group or if you are seeking a quiet, romantic dinner, Safina will find you the perfect table. Dine inside the sophisticated restaurant or alfresco on the beautiful terrace. Enjoy the fresh sea breeze, views of the iconic Saadiyat Beach Club and gardens beyond.

DISH ONE: Master Kobe Tartare with spicy kewpie, chive oil Ingredients (serves one)

Method: 1.

2.

3.

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5.

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First boil the quail egg in boiling water (200ml) for two minutes. Then remove from the boiling water and place it in cold water to cool down.

Peel the quail egg and cut the top off the egg so the soft yolk is visible but still inside the egg. Keep the egg to one side.

Next, heat oil in a pan until piping hot. Place the whole artichoke in the pan so it’s completely covered and fry until golden. Take out and place to one side.

For the tartare, cut the Master Kobe Beef Tenderloin into small 2mm dices. Add into a bowl and add in the capers, shallots, anchovies, Worcestershire sauce, tomato ketchup, chives, kewpie, togarashi spice mix and a sprinkle of salt.

Mix all together.

For the chive olive oil, blanch the chives in boiling water for ten seconds and place in cold water to cool down. Strain the chives add in some olive oil and blend together..

Serve the dish on a plate by pouring the bresaola powder into a rectangle and placing the bread tuille on top. Arrange the edible flowers as shown in the picture.

Place the beef tartare on the other side of the plate and shape it with a rectangular cutter.

Arrange the fried artichoke next to the tartare as shown in the picture.

Drizzle three drops of the balsamic vinegar onto the plate.

Place the quail egg on top of the tartare and place one chive tip on top of the egg.

Finally drizzle the chive oil on top of the tartare and serve as shown above.

• • • • • • • • • • • • • • • • •

Master Kobe Beef Tenderloin (120gm) Shallots chopped (20gm) Capers chopped (10gm) Anchovies chopped (10gm) Worcestershire sauce (20ml) Tomato Ketchup (40gm) Togarashi Japanese spice mix (10gm) Kewpie- Japanese mayonnaise (10gm) Chopped chives (60gm) Salt to taste (5gm) One Quail egg Olive oil (50ml) 1 Artichoke Bread Tuille 2 caviar tomatoes Edible flowers (20gm) Balsamic vinegar (10ml)

Chef Peeush

DINING & NIGHTLIFE ABU DHABI

DISH TWO: Plancha Diver Scallops, citrus fruit emulsion, celeriac & lotus chips

DISH THREE: Hot Clam Chowder with saffron rouille and coriander oil

Ingredients (serves one person)

Ingredients (serves one person)

• • • • • • • • • • •

• • • • • • • • • • • •

Fresh Diver Scallops (100gm) Diced orange segments (10gm) Diced lemon segments (10gm) Diced lime segments (10gm) Fresh passion fruit (5gm) Lilliput capers (10gm) Canola oil (30ml) Herbs for garnish Celeriac (100gm) Full fat milk (300ml) Salt and white pepper to taste

Sliced potato (75gm) Clam stock ( 300ml) Fresh cream (50ml) Fresh clams (150gm) Chopped garlic (10gm) Chopped shallots (10gm) Chopped celery (75gm) Olive oil (250ml) Salt and white pepper to taste Saffron (5gm) Lemon juice (5ml) Fresh coriander leaves (50gm)

Method Method 1.

2.

3.

4.

5.

6.

Cut the orange, lime and lemon segments into 1mm cubes and add into a bowl with the Lilliput capers. Mix all the ingredients together.

Peel and slice the celeriac and boil it in 300ml of full fat milk for 20 minutes until tender. Next puree the celeriac in a blender and season with salt and white pepper.

Cut the lotus root into thin slices and fry in hot oil until golden brown.

For the scallops, season the scallops with salt and white pepper to taste. Add olive oil into a flat bottom pan and sear the scallops on both sides for one minute.

Serve on a plate with a dollop of celeriac puree in the center and arrange the scallops around the puree.

Drizzle the citrus fruit emulsion on top of the scallops.

Arrange the lotus chips around the scallops and garnish with herbs. Serve as shown on the picture.

1. Heat 100ml of olive oil in a deep bottom pan and add in chopped shallots, chopped garlic and sauté until translucent.

2. Add the clams into the pan and add 100ml of water and cover.

3. Cook for three minutes and check if the clams are open. Next strain the clams but reserve the liquid.

Remove the meat from the clams and keep aside.

4. In a pan, heat the clam stock and add the potatoes.

Cook until potatoes are tender. Puree the potatoes with the liquid in a blender and bring the puree back to the heat.

5. Add fresh cream and adjust the seasoning with salt and pepper to taste. Next, add the clam meat.

6. In a blender, blend all the ingredients together until a smooth paste is formed.

7. For the Saffron Rouille mix together olive oil, garlic, saffron and lemon juice in the blender.

8. Prepare the coriander oil by blanching the coriander in boiling water for 10 seconds. Remove and place in cold water. Strain the coriander and blend with olive oil.

9. Pour the chowder into a bowl and put dollops of rouille in the chowder or on the side of the plate as shown in the picture. Garnish the chowder with the cooked clams and put dollops of coriander oil for presentation.

10. Garnish with herbs and serve as shown above.

Safina Saadiyat Beach Club

31

May 2015

BEACH ROTANA :segakcaP BRUNCH *072 DEA seciuj dna retaw ,sknird tfos fo evisulcni

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DINING & NIGHTLIFE ABU DHABI

Packages

:

AED 270* inclusive of soft drinks, water and juices

AED 320* inclusive of selected house beverages

AED 490* inclusive of selected house beverages and bubbly

AED 135* for children from 6-12 years old

*All indicated prices above are subject to 10% service charge & 6% tourism fee

02 33

May 2015

Virtual Concierge is a revolutionary service restaurant & hotel discounts, leisure activities and in home services.

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May 2015

Diamond Duo This Latino duo are set to spice up Abu Dhabi's nightlife scene

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DINING & NIGHTLIFE ABU DHABI

We welcome Diamond Duo, Abu Dhabi’s latest edition to the bustling nightlife scene. Danny Suarez and Maria Castro make up the majestic duo. Both Danny and Maria are from Bogotá, the capital city of Colombia which boosts over 12 million people and a growing musical arts scene.

This isn’t their first visit to the UAE both these seasoned musicians have played across the UAE, GCC, Europe and South America. However the UAE has always been one of their favourite destinations.

“The UAE gives you the opportunity to meet people from all corners of the globe. That’s one of the reasons I enjoy playing here so much” said Maria.

Danny and Maria’s love of music began at an early age.

Maria attended performing arts school in Colombia where she studied music and opera. Danny also studied music, gaining a degree in the subject and later taught musical arts.

These keen musicians can play over eight musical instruments between them including the saxophone, flute, guitar and bongos. Apart from being musically talented both Danny and Maria can also speak English, Spanish and Portuguese.

When asked to describe their style of music both agree that due to their extensive musical experience they are able to perform a variety of music ranging from chart, Latino, pop to purely instrumental tracks. However they share that the real secret of a good performance is thanks to their experience.

“Our extensive musical experience allows us to read the audience, play to satisfy their mood or adjust the set to their taste” said Danny.

Having seen them recently perform at Anantara Gourmet’s opening brunch which successfully took place at Ingredients, Eastern Mangroves Hotel and Spa by Anantara.

We can say that this dynamic duo can play a wide variety of music however our favourite has to be the Latino tracks.

Both coming from Colombia they are able to embrace guests in a blend of South American tunes making for a wonderful experience.

When they are not performing they like to explore as much of Abu Dhabi as possible and have already ticked off some of Abu Dhabi’s best attractions.

This energetic duo are full of life and laughter, they play six nights a week, except Saturday’s from 7-11pm at Impressions, Eastern Mangroves Hotel and Spa by Anantara.

Impressions is a great nightspot with views overlooking the stunning Eastern Mangroves. Relax and recline in one of the plush sofas on the hotels rooftop lounge or enjoy an evening with a group of friends. The modern luxe décor, impressive lighting and sleek interior offer a sense of sophistication. Impressions is beautifully lit with the colour scheme changing from aqua to teal and purple to blue, depending on the mood of the evening. Light snacks are available and the satay chicken is a great dish for sharing.

Impressions, Eastern Mangroves Hotel and Spa by Anantara 02 656 1000

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May 2015

Image Credit : Third Eye Crew

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DINING & NIGHTLIFE ABU DHABI

Tell us a bit about yourself.

I’m originally from the Philippines, I've been living in Dubai for about a decade now. I've always been a music lover and collector. I also used to play piano and congas. I'm a frustrated musician if I may say so and I intend to get back to learning instruments. It's a promise I made to myself this year. I have a theatre background and I used to do a lot of musical plays.

What made you want to become a DJ? In my early 20’s I started getting into electronic music, especially techno and house music. I travelled a lot and that's how I became exposed to electronic music.

Everywhere I visited, Europe, Australia, USA, etc. I would go to clubs and music festivals. One day I saw DJs Magda and Ellen Alien on the decks in Switzerland and I was so inspired by them. Back in 2005 when I moved to Dubai there weren't many choices for underground or techno nights. There was not any female DJs who played that kind of music back then either. That prompted me to getting my own pair of decks and my journey as a DJ started from there. I wanted to share the music that I love with other people and make them move.

How long have you been DJing?

My first club gig was back in 2008. I was a flight stewardess back then and I would do gigs on the side when I wasn't flying. In 2013 I decided to become a full time DJ and quit my flying job.

Where did the name come from?

It was on a layover in Melbourne with friends. I said I needed an alias as I didn't want to use my real name on gigs because I feared that if the company I was working for found out I was DJing in clubs, that I might get into trouble.

After a great night out, my 2 friends came up with the name Miss P.M. My real name is Pauline Moreno, so P.M. are my initials and the job is in the evenings.

What style of music do you play?

I originally was heavily into techno. I was the only female DJ playing that kind of music in Dubai when I started in 2008.

When I became a resident DJ in Atlantis The Palm last year (Nasimi Beach, Yuan, Nobu), I had to open up to more music genre. I am a music lover and I'm a sucker for world music, rock, chill out and jazz. So it's not like I was closed minded to other genres of music. Now I can proudly say that I am an open format DJ who can play anything from chill out, disco, house to techno, depending on the party/gig that I get booked. It's all about adapting to the gigs and the crowd.

If you weren't a DJ what would you like to do?

I would probably have pursued my theatre career. It's a shame that I couldn't do it here in the UAE as it clashes with my DJ schedule.

What’s your favourite track/record/album/mix set of all time?

This is a very tough question. I don't think I can ever pick one because there are so many and from different genres of music too. For minimal techno it would be from one of my biggest inspirations, Richie Hawtin. His De9 Transitions mix is one of the mixes that really got me into the music.

He's an influential part of Detroit techno and minimal techno in the early 90s.

What has been your best gig to date?

In Abu Dhabi, it was at Creamfields when I played at the Electric Days tent. In Dubai, I have had the pleasure of warming up for one of my techno idols, Nicole Moudaber at Nasimi Beach. On April 24 I played at the beach festival at Zero Gravity called DXBeach with Nightmares on Wax, Sneaky Sound System, and Mark Ronson.

What was your first gig and how would you say your style has changed since then?

My first gig was at Warehouse in Le Méridien Dubai. It was a house night but I played more techno music. It surprised a lot of people as they didn't expect this from a Filipino female DJ. The response was quite positive but looking back, I thought it just didn't fit the night. I am now able to read the crowd and adapt more. People who know me and my music from when I started would still label me as a techno DJ. I really want to break that image and show people that I can do anything, of course without losing my style and identity. There will always be an element of quirkiness and experimental sound in my sets.

Who’s throwing the best parties at the moment?

This season, the Secret Circle guys are doing very well. I've never known a night that manages to get a club full on a Monday night week after week. I also like the new night, Shibuya at The Basement. They've been booking really good DJs and there's always a great atmosphere with good musical crowd. Glitch is always good fun too with techno, deep house and minimal, you get more selection of music in one night.

How do you spend your time when you are not DJing?

I am a nature person and I love being outdoors. I love mountain trekking and rock climbing. I also enjoy diving and paddle boarding. Though as much as I want to do all these, most of my time these days are consumed with music, listening to new music, organizing, collecting and preparing for gigs. I'm looking forward to the holidays so I can do a bit of backpacking.

What venues do you currently DJ at and what days?

I am one of the regular DJs at Night Vibes (from the creator of the award winning Electric Days). I also play at the Dubai Marina Yacht Club on Thursday and Fridays. I have recently started playing for Twelve at Aloft on Friday nights and at Nations Riviera Beach Club, St. Regis on Saturday day time.

Once a month I also play at Dek on 8, Media One and I still play in Atlantis every now and again. Most of my gigs these days are one offs and I like it this way rather than a full time residency as it gives me freedom to play in more venues and parties. My big upcoming gig will be playing for Piknic Electronic Festival on May 9.

How can people keep up to date with your music?

You can check out the links from my Facebook page Facebook.com/djmisspm or on my Soundcloud page soundcloud.com/miss-pm What’s the funniest thing that has ever happened at an event?

When I was still very new, I pressed the "cue" button and killed the music by mistake on a full dance floor. I just shouted "Oooops" and played a crazier track afterwards to make up for it.

Where do you see yourself in 5 years from now?

Hopefully making more music, travelling more and playing internationally.

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May 2015