Dining and Nightlife Abu Dhabi July Edition

COMPLIMENTARY

EDITION 6 | JULY 2015

QASR AL SARAB DESERT RESORT

BY ANANTARA

Japanese Beef, Miyazaki SUMMER SALAD RECIPES

Executive Chef, Patrick van Velzen

The Foundry, Southern Sun Abu Dhabi

EDITION 6

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

CEO NOTE

Dear Readers, Welcome to our 6th edition.

As Ramadan is now here, I would like to take a moment to wish you and your family a very blessed Ramadan.

I hope our guide to the best Iftars and Suhoors across Abu Dhabi in our last edition is proving helpful.

This month Executive Chef Patrick van Velzen from Le Méridien shares a selection of great summer salad recipes to keep you cool and healthy during the warmer months.

Continuing from our first feature Emirates Palace by day we give you Emirates Palace by night.

We review the award winning steakhouse, The Foundry at Southern Sun, Villa Toscana at the St Regis Abu Dhabi Corniche and Dai Pai Dong at the Rosewood. We also feature images from our first Iftar at the Westin Abu Dhabi Golf Resort and Spa. Dining and Nightlife Abu Dhabi’s Exclusive Culinary Travel feature ventures to the stunning Qasr Al Sarab Desert Resort by Anantara. Giving you everything you need to know from rooms, spa to dining options.

I hope you enjoy reading.

Ramadan Kareem!

Michael Hine CEO

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CONTENT

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Villa Toscana A Tuscan hideaway located in the beautiful St Regis Abu Dhabi

Emirates Palace

by Night Continuing from our first feature Emirates Palace by day we return to Emirates Palace to experience this stunning and unique hotel by night

14

DNAD’s Exclusive Culinary Travel Feature Venture with us to the majestic Qasr Al Sarab Desert Resort by Anantara

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14

The Foundry, Southern Sun This stylish and intimate steakhouse prides itself on serving the finest cuts of meat in the city

23 20 Salad Recipes

Executive Chef, Patrick van Velzen Marinated lamb salad Easy lentil salad Summer salad Salad with freekeh, chickpea, orange & red basil

Chef 23 Executive Mansour Memarian Joins Shangri-La and Traders, Qaryat Al Beri, Abu Dhabi.

28 Iftar at

The Westin Abu Dhabi Golf Resort & Spa

20

Fairways, the product of a broad culinary heritage, is the resort's all-day dining restaurant and is offering an Iftar to rival all others.

Villa Toscana

A TUSCAN HIDEAWAY LOCATED IN THE BEAUTIFUL ST REGIS ABU DHABI

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DINING AND NIGHTLIFE ABU DHABI

Villa Toscana The restaurant’s design, inspired by a Tuscan villa is stylish and sophisticated. The dark wood, prominent chandlers and artwork create the vision of a noble Italian home. It is a very interesting and unique design.

Villa Toscana serves regional Italian specialities from Tuscany, Umbria, and Emilia-Romagna.

As we enter Villa Toscana we see an intimate bar space.

The area is separate to the main restaurant, dimly light it is perfect for retiring your evening. The bar serves a selection of bite sized Italian delicacies ideal for sharing with friends.

We take our seats in the main restaurant and proceed to review the menu. The menu is detailed yet not overbearing.

It celebrates the delectable diversity of Italian cuisine from creamy risotto, oven cooked pizza to a selection of irresistible fish.

For starters we select the caprese di bufala, pesto al basilico, balsamico invecchiato, buffalo mozzarella caprese, basil pesto with 10 year old balsamic vinegar. Also we are tempted by the mazzancolle piccanti all’ aglio con crostinidi pane e pomodorini datterino, spicy king prawns with garlic, focaccia croutons and datterino tomatoes. The mozzerlla is a good consistency whilst the prawns have a slight kick but are not too spicy. Our waiter tells us that the mozzarella is flown in on a private jet from Italy we can’t be sure if he is pulling our leg but it sounds very exciting.

The mains prove a difficult choice but as this is our first visit to Villa Toscana Chef Paolo kindly makes us four small tasting portions. First up is the Risotto di mare al limone, seppia, gamberi, vongole, cozze e capesante. Seafood risotto, cuttle fish, shrimps, clams, mussels, scallops, lemon zest. This turns out to be our favourite dish that evening.

Normally risotto can be rather heavy however Chef Paolo’s hit of lemon lifts the dish therefore emphasising the seafood. Up next is the coulurgiones di carciofi e ricotta fatti in casa, salsa topinambur e burro al tartufo. Handmade artichoke and ricotta ravioli, topinambur sauce, truffle butter followed by agnolotti di vitello alla vaccinara, funghi porcini, pistacchio, castelmagno, oxtail agnolotti, porcini mushroom, pistachio, castelmagno cheese. Both dishes are spectacular.

What really stands out about Villa Toscana is the basicness of the dishes, it’s all about simple flavours and textures working in perfect harmony to create a good dish. We really like the use of pistachio on the agnolotti not only does it add a variety of colour to the dish but an interesting texture.

Next, Pesce persico trota, fungo cardoncello, melanzana, peperoni, Black bass, king oyster mushrooms, eggplant, peppers. Again another great dish.

Finally the dessert, at this point we are feeling like we have slightly over indulged but Chef Paolo insists we try the dessert. Well, ok, if we’re honest he didn’t really have to convince us twice. The magnum di tiramisu alle mandorle, lady biscuits, espresso, mascarpone cheese, eggs, cocoa and almonds is a modern twist on the tiramisu present as a magnum ice cream, sealing all the delicious components inside. The tartelletta al limone Meringa all’italiana fiammegiata, lemon tart with Italian meringue not as visually stimulating but what it lacks in beauty it makes up for in taste.

The open kitchen adds to the ambiance, the wood-fired oven, the oversized Beech grill all contribute to the restaurant design.

The service in the restaurant is smooth and very relaxed.

Chef Paolo is an ever present feature of the restaurant, the owner. He knows his regulars and quickly develops relationships with his new customers.

During Ramadan Villa Toscana is open from sunset to midnight.

Villa Toscana, St Regis Abu Dhabi 02 694 4553 July 2015

07

EMIRATES PALACE BY NIGHT Continuing from our ďŹ rst feature Emirates Palace by day we return to Emirates Palace to experience this stunning and unique hotel by night.

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DINING AND NIGHTLIFE ABU DHABI

Emirates Palace offers a variety of luxurious rooms and suites, award-winning restaurants, a private beach, which stretches across 1.3km, two glorious swimming pools and 85 hectares of beautifully landscaped gardens.

Emirates Palace is the essence of palatial yet traditional Arabic architecture. A site to behold. With114 breath-taking 18-meter-high domes, ornate hotel rooms and luxury suites decorated in gold and marble. Each of the 302 luxury rooms and 92 suites also offer the latest technology, along with service from a private butler catering to your every need, 24 hours a day.

For the duration of our visit we will be residing in the Pearl room one of the three various luxury room categories. Our room provides sweeping views of the pool area and in the distance we are able to see Emirates Palace pristine beach.

The room’s décor is modern, the bedroom area is carpeted whilst the rest of the room has beige marble flooring. The rooms have a sense of classical beauty and offer a comfortable and relaxing space. The bathroom is spacious and guests can relax in the oversized bath. The private balcony is perfect place to sit and unwind whilst taking in the view.

The room key is quirky. Instead of their typical plastic room key guest are given a golden style Emirates Palace branded coin.

The room also features a laptop-size safe, flat-screen TV, working desk, entertainment center and 24 hour butler service.

This afternoon we have book to experience Emirates Palace Spa. The spa is located close to the pool area but has its own private entrance. As we arrive to the spa we are warmly greeted by the team. Our therapists takes the time to understand our requirements. After a detailed consultation we are lead to the treatment room. The treatments are performed well and the team is extremely professional.

Emirates Palace Spa features, private spa suites inclusive of private steam room and shower, couple's suites, Vichy room, beach spa cabanas, PEDI:MANI:CURE Studio by Bastien Gonzalez, private Thai suite fit for traditional Thai massage, Moroccan-style Hammam, featuring a double heated marble bed, Jacuzzis, steam rooms, and whirlpool baths.

After a relaxing massage we make our way to the pool. The lazy river is a great way to relax and absorb the tropical oasis. Two waterslides provide hours of entertainment for those travelling with children.

Venture to the beach and guests can enjoy the complimentary sun loungers and non-motorized water activates. I opt for the paddle boarding whilst my guest decides to kayak. The views from the ocean to Emirates Palace are captivating. Eager to explore the waters further we make use of the complimentary snorkel set. The range of marine life is much more than we had anticipated, small schools of fish and a few crabs line the ocean floor. The beach is large and gives guests the perfect location to enjoy an evening stroll.

July 2015

09

Emirates Palace, 02 690 9000

Tonight we have chosen to dine in Sayad. Derived from the Arabic word fisherman Sayad is a contemporary seafood brasserie. The menu offers a selection of classic seafood dishes with a modern and creative twist.

As we enter the restaurant we notice a selection of wonderful fish tanks adding a vibrant oceanic theme. The teal and cream interior make for a stylish and chic venue.

Guest wishing to enjoy the scenery in the cooler months are able to dine outside on the terrace.

Chef de Cuisine, Sinju Varghese welcomes us to the restaurant and takes us through the menu. The menu whist detailed remains condensed and offers a range of dishes to suit a variety of tastes. For starters we select the ceviche ‘n’ tartar platter for two, this platter consists of tuna tartar embodied in an avocado mousse, salmon infused in ginger and snapper dressed with chilli. Designed for sharing this platter is served with a side of toasted bread, wasabi and soya. The ceviche ‘n’ tartar is one of the best seafood dishes we have ever tasted, we would return for this dish alone.

For our main we select the grilled seafood platter, also designed for sharing. The platter contains muscles, jumbo prawns, scallops, lobster, crab, black cod, and oysters. The seafood is perfectly cooked.

Finally the dessert, I select the lemon soufflé and my guest selects the la perle noir chocolate surprice a perfect finish to the evening.

Later that evening we have the pleasure of meeting the driving force behind the culinary exposé at Emirates Palace, Executive Chef James Norman.

Executive Chef James Norman is a chef that knows what he wants and is willing to push boundaries to achieve his goals. Upon meeting chef we are instantly taken back by his energy and enthusiasm. Rather impressive considering it’s already 9pm.

Chef tells us how he plans to take Emirates Palace culinary offerings in a new direction. Some of you may remember Emirates Palace recently launched the much anticipated Palace brunch that was thanks to Executive Chef James and his team. Chef does assure us that whilst we won’t be seeing any pool parties anytime soon we will be seeing more creative food and beverage concepts emerging over the next few months.

James describes himself as a ‘consummate professional’.

His extensive career has allowed him work at some of the best five star properties like the Mandarin Oriental in Geneva and Hong Kong, Burj Al Arab in Dubai, the Lanesborough and Dorchester hotels in London. James has also had the privilege of working for the royal family of Brunei during his time at the Empire Hotel & Century Club and for the 3 Michelin star-rated Guy Savoy in Paris.

James joined Emirates Palace in 2014 from the Grand Hotel Kempinski Geneva in Switzerland, where he held the position of Executive Chef and Regional Executive Chef for Europe. He was instrumental in translating the corporate F&B initiative, focused on increasing the impact of F&B on the bottom line, into reality and helped implement this strategy in Kempinski hotels in Geneva and across Europe.

Emirates Palace, 02 690 9000 10

DINING AND NIGHTLIFE ABU DHABI

Dai Pai Dong Rosewood Abu Dhabi

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DINING AND NIGHTLIFE ABU DHABI

Dai Pai Dong Dai Pai Dong is the latest addition to Rosewood Abu Dhabi’s dining portfolio. It aims to offer a casual dining experience inspired by the street food movement, with modern interpretations of classic Chinese dishes.

When we arrive at Rosewood Abu Dhabi we are directed to the lifts. Dai Pai Dong is located between Rosewood Abu Dhabi and The Galleria. We are welcomed by the team and guided to our table, handed a cold towel and given the menu to make our dish choices accordingly. Unfortunately all the booths facing the kitchen are taken, these are the best seats in the house and when booking we would highly recommend you ask for one of these.

Our table is furthest away from the kitchen and closer to the door. The light shining in from The Galleria sadly takes away from the dimly lit ambiance. The rest of the restaurant is nicely decorated with dark interior and a hidden bar. You can easily image this restaurant being a funky Hong Kong venue.

The menu is clear and condensed into four pages, making the choice for food selection easier. For starters we ordered the fresh crispy fried squid, five spices. The dim sum menu is separate from here we order har gow shrimp dumplings, beef short ribs in black pepper sauce, minced beef balls in water chestnut and spring onions. The har gow shrimp dumplings sadly never arrive, we are still unsure of their whereabouts. The beef short ribs and minced beef balls were both delicious and for a price of AED30 to AED35 these are well worth ordering.

We move onto the main course. We decided to order the half Cantonese roasted duck and the wok fried Gulf prawn with sweet and sour sauce. The Cantonese roasted duck served with cucumber sticks, wraps and barbecue sauce exceeded expectations. The freshness of the dish along with the great tasting duck made this dish an outstanding choice. We certainly had the wow factor with this particular dish. The portion size was generous, we would definitely order this again. The wok fried Gulf prawns are also well executed and have just the right amount of sweet and sour sauce this dish goes well with the Dai Pai Dong fried rice.

The service however was slightly lacking for what we would expect at Rosewood Abu Dhabi. From forgotten dishes to having to prompt our waitress to bring our rice to accompany our wok fried Gulf prawns. On one occasion we were also asked if we could use the same glass, which we wouldn’t have minded if we hadn’t just drank a coke and were now ordering a sprite. However Dai Pai Dong is still relatively new on the restaurant scene so we are willing to give them the benefit of the doubt.

For dessert we ordered the spiced apple spring rolls with crispy taro, vanilla sauce and the seasonal fresh fruits which consisted of fresh strawberries, kiwi fruit, melon and mango.

Very nice finish to our dining experience at Dai Pai Dong.

Dai Pai Dong does what it states on the label, a causal dining experience inspired by the street food movement. To embrace the feel of real street food and Chinese culture, look no further than Dai Pai Dong at Rosewood Abu Dhabi.

Dai Pai Dong, Rosewood Abu Dhabi, 02 813 5550 July 2015

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Dining and Nightlife Abu Dhabi’s Exclusive Culinary Travel Feature Qasr Al Sarab Desert Resort by Anantara

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Qasr Al Sarab Desert Resort by Anantara is hidden within Abu Dhabi’s Liwa desert’s empty quarter also known as the legendary Rub'Al Khali, the largest uninterrupted sand desert in the world. Qasr Al Sarab Desert Resort by Anantara provides a unique and luxurious oasis for travellers.

Qasr Al Sarab Desert Resort by Anantara features 205 rooms, villas and suites, a stunning swimming pool that has been designed to represent a tropical oasis, a host of recreational activities ranging from archery to camel trekking and eternal views across an ocean of sand.

To reach Qasr Al Sarab Desert Resort by Anantara from Abu Dhabi Corniche takes around two hours. The journey is very simple, take the E65 and stay on the road until you see the sign for Qasr Al Sarab. Be sure to fill up on petrol and water before you leave as petrol stations are sparse.

The drive to Qasr Al Sarab is stunning and you begin to feel that you have embarked on a true Arabian adventure. The sand dunes are enormous and proudly dominate the landscape whilst the desert emits a kaleidoscope of reds and ambers, its beauty cannot be denied.

As we enter Qasr Al Sarab we are warmly greeted by the team and offered a selection of dates and fresh juice.

Whilst being escorted to our room we are taken back by the beauty of the hotel. We feel like we have stepped back in time and are in the streets of a wonderful city.

July 2015

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We are staying in a deluxe garden view room. The double doors lead to a small seating area with a private garden offering stunning views of the uninterrupted desert valley.

The décor is Arabesque, small lanterns, dark wooden wardrobes and bronze bejewelled chandeliers offer a stylish yet comfortable room. The bathroom is spacious and guests can enjoy a relaxing soak in the oversized bathtub. Be sure to choose your preferred scented soap from the luxurious soap menu. The room offers a selection of amenities such as, free WiFi, pillow menu and a flat screen TV with a DVD player.

Later that afternoon we decide to experience the spa. We have booked the Anantara Signature 90 minute massage. This signature massage offers a blend of oils, combined with wringing, kneading and stretching techniques. These techniques stimulate the circulation and promote deep relaxation of the muscles, while restoring the flow of energy along the meridian lines, just what the doctor ordered.

The spa offers four luxurious couple treatment suites, spa villa, one Vichy room, traditional Moroccan Hammam and an ice room. Anantara’s philosophy, ‘without end’, stems from ancient Thai origins, Anantara Spa at Qasr Al Sarab Desert Resort promises a timeless spa experiences in iconic surrounds.

The massage is performed well and overall was a pleasant experience. Sheets instead of the typical towels were used whilst performing the massage this added to the luxurious sense of the spa and also felt softer on our skin.

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Foodies will enjoy the seven dining options on offer to satisfy their gastronomic cravings.

Al Waha serves as the all-day dining. Al Waha offers a generous buffet with live cooking stations. The cuisine is international with a focus on Middle Eastern cuisine and a few Emirati dishes.

Ghadeer is the pool side restaurant serving light meals and beverages during the day. Ghadeer comes to life in the evening, transforming into a romantic retreat. The restaurant offers a menu of local and Mediterranean inspired signature dishes as well as a selection of Shisha. During the cooler months Ghadeer offers a special Arabic BBQ every Monday night.

Al Liwan, lobby lounge is perfect for an afternoon coffee. It also has a selection of Arabian coffee, mint teas, pastries and locally grown Liwa dates plus selection of fine snacks.

A small library is available with a selection of books. Big lanterns hang from the ceiling and large sofas make this the perfect area to relax with a book. A terrace is also available and serves a selection of flavoursome shisha.

Guests staying in one of the villas are able to request a private chef and butler to host their own private villa BBQ. Served to you and your guests in the intimacy of your own villa this is perfect for families wanting to enjoy some time together.

Al Falaj is a casual outside dining option. With Arabic seating and carpets lay on the desert floor this option gives you a truly unique dining experience. Sample a variety of cold mezzeh and indulge in the Arabic BBQ. For couples looking to share a special moment no experience can rival Qasr Al Sarab’s dining by design concept. You and your loved one can enjoy a romantic signature dinner amidst the golden sand dunes and be waited on by your private butler whilst watching the sun set.

Tonight we are dining in Suhail. Suhail is an upscale grill restaurant with the best cuts of beef from all over the globe.

The rooftop terrace makes for a perfect spot to spend the evening however this evening the weather is warmer than anticipated so we decide to dine indoors.

The restaurant has an open kitchen but is sealed behind thick glass this way diners are able to enjoy the theatrics of the kitchen without having their evening interrupted.

For starters we opt for the jumbo lump crab cakes served with cucumber wasabi mayo, tomato remoulade, soft greens and crispy wonton. Served as three large crab cakes this dish is ideal for sharing. The crab meat is delicious, well cooked and perfectly presented.

For our mains we opt for the 900gm Tomahawk rib eye Irish. This is made for sharing. To accompany our steak we select the truffle mash, steamed broccoli, sautéed mushrooms and creamed spinach. For the sauce we choose the truffle and foie gras.

The Tomahawk Steak is a bone in rib steak where the entire bone is intact. The Tomahawk is a rib eye therefore it is one of the most flavourful steaks. This steak didn’t disappoint and easily feed us both.

Come the desserts and we are craving something sweet.

We opt for the Nutella cheesecake and the chocolate soufflé. The Nutella cheesecake is served with gold dusted hazelnuts, mascarpone frosting and assorted berries it is truly delicious and if you like Nutella you will love this dessert. The chocolate soufflé is baked fresh and served warm. This triple chocolate masterpiece is served with a side of vanilla ice cream.

That concludes our visit to Qasr Al Sarab Desert Resort by Anantara. Overall we experienced a pleasant stay. Qasr Al Sarab is a unique hotel and one we would recommend to anyone looking to escape for a few days.

Qasr Al Sarab Desert Resort by Anantara, 02 886 2088

July 2015 *Please note that some of the restaurants are closed during Ramadan and warmer months. We recommend contacting the hotel in advance.

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The Foundry,

Southern Sun Abu Dhabi

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DINING AND NIGHTLIFE ABU DHABI

The Foundry, this popular steakhouse has already won its fair share of awards. This stylish and intimate steakhouse prides itself on serving the finest cuts of meat in the city.

The Foundry is located within Southern Sun. As we arrive at The Foundry we cannot help but notice the stylish interior.

To the right we have three large private tables that resemble three islands surrounded by flowing water, perfectly designed for a wonderful dining experience.

We are guided to our seating area, tonight we are lucky enough to be seated in one of the three private dining islands. Ryan talks with a passionate tone about the concept and selection that The Foundry has to offer. Ryan is very knowledgeable about the restaurant and explains with a smile about the unique butter trolley and how guests can select a variety of butter from garlic, sundried tomatoes, black olives to curry flavor butter. This is such a wonderful and nostalgic idea. Before the meal we are offered bread to accompany our butter selection. We are offered five types of bread which include wholemeal, baguette, focaccia, bread sticks and sundried tomato. The sundried tomato bread was our favorite especially when smothered in the garlic butter, all the breads were warm, fresh and irresistible.

Executive Chef, Manish Law welcomes us and begins to explain about how they have managed to source the renowned Japanese beef, Miyazaki. This is the first time we are seeing this cut in Abu Dhabi and it instantly sparks our interest. Southern Sun works closely with cattle breeders to ensure that the menu at The Foundry is able to evolve and develop.

For starters we decided to opt for half a dozen Tsars Kaya oysters from France and the Wagyu beef carpaccio. The oysters are so fresh you can taste the ocean salt delicately served in a dish filled with ice and lemon slices, a fantastic start. The Wagyu beef carpaccio also proves to be enjoyable, served in thin slices the truffle oil adds a great taste to the dish.

As we wait for our main course, Ryan our waiter then kindly asks us to select our preferred hand crafted steak knife.

Guests that visit The Foundry on a regular basis will have their name engraved on their chosen knife. This will then be reserved for the guest and only ever used by that guest when dining. The Foundry team have really been creative in their approach for excellent service.

We can sense that chef is as excited as we are to have this fine cut in Abu Dhabi. Currently this cut of meat is only available at The Foundry, Southern Sun. Chef continues to explain how the marbling is so intense that the Miyazaki starts to grease in your hand a little over room temperature.

This is the first time we are trying this cut of meat so we're not too sure what to expect. As the steak arrives the first thing we notice is its distinctive look, the marbling is evident even more so in the rib eye than the tenderloin.

Both the steaks are delicious. The texture of this meat is like nothing we have ever experienced before. The taste of the meat is fantastic, it's full bodied and meltingly tender. The more we eat our prime cut the more the taste and flavors begin to spread across our palate. The smoothness and taste are exquisite.

From the marbling we are also able to tell that the cows have been specially raised on lush, vast grounds and feed a carefully selected diet. Overall this provided us with a fantastic experience and one that will leave us craving more.

For dessert we are treated to a masterpiece rightfully named ‘Picasso Pallet’. This is VIP dessert must be requested in advance. This dessert is amazing, fun, creative and interactive. Picasso’s Pallet is made from a selection of desserts, chocolate fondant, cheese cake, blueberries, raspberries, lemon cake, vanilla ice cream, chocolate cake.

Overall The Foundry was a fantastic dining experience one we would highly recommend.

The Foundry, Southern Sun, 02 818 4888 However we are eager to move onto the main especially now we know that The Foundry has sourced the renowned Miyazaki. The Foundry will has two types of Miyazaki on its menu, the tenderloin and the rib eye. We come to the agreement that we will order one of each and share. We request the steaks both be cooked medium. For sides we select the truffle mash and the Cajun fries. We order the signature sauce and the Madagascar pepper sauce.

July 2015

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Chef Recipes This month Le Méridien Abu Dhabi’s Executive Chef, Patrick van Velzen shares a selection of great summer salad recipes.

Chef Patrick has travelled across the world. He began his career in French cuisine under the guidance of world renowned chef Joel Robuchon. His expertise and experience at the age of just 25 saw him plying his trade at the two Michelin star Restaurant De Hoefslag. Chef Patrick van Velzen was already Head Chef at the acclaimed one Michelin star Restaurant Klein Paardenburg in Ouderkerk aan de Amstel. Two years later, he took over the restaurant inspiring his clients with edgy, intuitive and trend-setting recipes. Throughout his career he has successfully managed his own restaurants, Brasserie Delikket in Amsterdam and Zin Restaurant in Loosdrecht.

Chef Patrick has developed a passion for an array of cuisines such as: Oriental; European; Japanese and Indian.

He has even made a TV appearance after having taught celebrity stars how to cook on the much acclaimed TV program ‘Cooking with the stars’ on RTL4 in Greece and he has also made a television appearance for a commercial.

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He has been described as a ‘charismatic listener, open minded and honest’ and his food is all about quality and pleasing the guest. “I want my restaurants to be social hubs, where guests feel connected to the service, atmosphere and taste. In order to meet a guest expectations these three aspects have to come together” said Chef Patrick.

His alluring personality matches his creativity and quest for perfection. He is a keen team player and greatly values his team’s commitment. Chef Patrick commented “You cannot expect your team to make the guests happy if they are not happy. Only if you shift the focus from you to your team will you be a successful leader”.

MARINATED LAMB SALAD

EASY LENTIL SALAD

Coriander, sumac, pomegranate & Egyptian bread

Ingredients

Ingredients

400gm mix of green whole mung beans and split mung lentils, soaked for 2/3 hours 2 shallots, chopped 1 cup halved seedless green grapes 1 cup halved seedless red grapes 1 cucumber, peeled, seeded and diced 1 red pepper, seeded and diced ½ cup coarsely chopped, skinned and toasted hazelnuts 2tsp lemon zest For dressing, 1/3 cup fresh limes juice and 1/3 cup extra-virgin olive oil

2 garlic gloves, crushed 2tsp sumac 2tsp chopped parsley 1 lemon, juice and zest of 80ml olive oil 1/4 pomegranate seeds 300gm lamb fillet 1 red onion, thinly sliced 200gm Heirloom or cherry tomatoes, halved 1 cucumber, cut into chunky cubes A handful of chopped mint, coriander and parley Egyptian bread, crispy roasted

Preparation 1. Combine garlic, sumac, parsley, lemon zest, 2 tbsp lemon juice, 30ml olive oil and the pomegranate seeds in a shallow dish. Season it with salt and pepper. Add the lamb fillet and turn to coat. Set aside to marinate for 30 minutes.

2. Preheat a sauté pan, when hot sauté the lamb fillet for 3/4 min on each side until cooked medium/ rose. Leave the lamb to rest while you prepare the salad with dressing.

3. To prepare the dressing, combine the rest of the lemon juice, oil with salt and pepper and whisk. Next add the tomatoes, cucumber, onions and the herbs in a large bowl.

Preparation 1. Bring a large pan of salted water to a boil over high heat.

Add all the lentils and cook until tender, stirring occasionally, about 18/20 minutes. Drain and allow to cool for 5 minutes.

2. Place lentils and remaining ingredients in a large salad bowl.

3. To prepare the dressing, pour the juice in a bowl and slowly add oil constantly whisking.

4. Season with salt and pepper, pour the dressing over the salad and toss well.

Tip. Add mint, basil, coriander or any flavor to spice it up!!

4. Just before serving drizzle with dressing and toss. Slice the lamb and serve with roasted warm Egyptian bread.

July 2015

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SUMMER SALAD

SALAD WITH FREEKEH, CHICKPEA, ORANGE & RED BASIL

Ingredients

Ingredients

10 asparagus spears (350gm) slice in half 200gm haricots verts, trimmed 300gm shelled fresh or frozen fava beans 50gm baby spinach leaves 2 shallots, thinly sliced (50gm) 1 red chili, finely diced Dressing, ½ tsp sesame oil, 2 tbsp olive oil, 1 tbsp lemon juice 10gm mixed black and white sesame seeds and 1 tbsp nigella seeds

2 beetroots 50gm freekeh, washed in three changes of water 125gm stock or boiling salted water 1 tbsp olive oil 2 oranges 400gm chick peas, soaked in water 24 hours before with 1 tsp baking powder 2 scallions, finely chopped Sea salt and freshly ground black pepper 6 leaves of red basil Dressing, 15gm white wine vinegar, 50gm olive oil plus a little for drizzling, 2 tsp Dijon mustard, 1 garlic clove, crushed, 20gm fresh ginger, grated, handful of flat parsley chopped

Preparation 1.Bring a large pan of water and salt to boil, add the asparagus and blanch for 3 minutes. Use a slotted spoon to transfer the asparagus to a bowl with ice/water.

2.Add the haricots verts to the boiling water and blanch for 5 min. Use the slotted spoon to transfer them to the bowl with the asparagus ice water.

Preparation 1.Bring a large pan of water and salt to boil, add the freekeh and cook it around 25 min until soft.

2.Drain it and let it cool down completely.

3.Drain both and then set aside to dry.

4.Add the fava beans to the boiling water and blanch them for 2 min.

5.Drain under cold water and then remove and discard the skins by pressing each bean gently between finger and thumb.

6.Place both beans and asparagus in a large bowl. Add the spinach leaves, shallot, chili, oils, lemon juice, sesame seeds, nigella seeds and salt.

3.Cook the chickpeas in clean salted water until soft, drain and cool down completely.

4. Boil the beets until tender. Cool, peel and chop into chunks.

5.Meanwhile, peel and segment the oranges over a bowl, catching the juices for the dressing.

6.Put the chickpeas, scallions and orange segments into a bowl, then mix the dressing ingredients together and pour over.

7.Stir gently and serve at once.

7.Season generously, then add the cooled grains, toss it well.

8.Top the salad with the beetroot, red basil leaves and chopped parsley.

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DINING AND NIGHTLIFE ABU DHABI

Executive Chef Mansour Memarian joins Shangri-La and Traders, Qaryat Al Beri, Abu Dhabi

July 2015

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Iranian born Executive Chef Mansour Memarian joins Shangri-La and Traders Hotels, Qaryat Al Beri, Abu Dhabi.

He is the world’s first Iranian Michelin-starred chef, with some of his restaurants boasting two Michelin stars.

Chef Mansour has always had a passion for cooking but his life almost took a different turn. Originally having studied mathematics and biology it was only later he realizing his passion for the kitchen. He attended culinary school and started training to become a restaurant manager. It was fate that sealed his future, one night his friend was sick and unable to attend work. Mansour was asked to help in the kitchen, it was then he realized his passion for cooking.

Chef Mansour completed his culinary training at Villa Medici Hotel and Ristorante, Krefeld, Germany, where he also worked as an apprentice. As we speak, Chef Mansour explains that to be a chef one must love what they do.

When starting his career Chef Mansour was so eager to gain the best experience possible that he accepted a position that paid so little he had to take a loan to be able to afford to work at the restaurant. Why? Because this was a three star Michelin restaurant. From an early age Chef Mansour was focused on learning from the best. This paid divided later in his career.

Since then, Chef Mansour has won several prestigious awards, including ‘Best International Chef of the Year’ (2008) at the Gourmet Awards in Austria. He has also published his own cookbook titled Mansour Gourmet Raffinessen that same year.

With over 19 years of experience gained at some of the world’s most prestigious hotels and restaurants, Chef Mansour returns to Shangri-La and Traders Hotels, Qaryat Al Beri, Abu Dhabi for a second tenure. Having worked here before from 2011-2013 as executive sous chef, Chef Mansour was instrumental in award wins for such restaurants as Sofra bld and Bord Eau. Apart from this, Chef Mansour worked at the iconic Burj Al Arab as chef de cuisine of its signature restaurant, Al Mahara.

We start to discuss how the restaurant scene has changed since Chef Mansour was last in Abu Dhabi. “Abu Dhabi’s restaurant scene has grown and developed considerably since I was last in Abu Dhabi. Abu Dhabi is a culinary hub of activity, it’s very unique. It even varies from Dubai. Dubai has large volumes of tourists that it can benefit from. In Abu Dhabi you have to entice people to visit your restaurant, to do so you have ensure the best cuisine and good service”.

Chef Mansour’s vision for his new role is to let each outlet shine, food needs to be as authentic as possible. With a big team and a variety of nationalities Chef Mansour aims to use the best and most authentic recipes from of each of his team members.

Chef Mansour promises to bring new and exciting dishes to his restaurants. He explains that as a chef it is important to be creative and try new things but you need to feel comfortable with your ideas. Chef Mansour talks with excitement about returning back to the UAE. “People in the UAE are more open to trying new cuisines and are more experimental, they are always seeking out new dining trends. It also helps that people here are so well travelled”.

Chef explains that in 2013 before he left for Europe chefs in the UAE were always looking to Europe for the latest trends.

He says that this has changed. Chef Mansour explains that the UAE is leading the hospitality industry, “Having just come from Europe I can certainly appreciate how lucky we are here, we have access to resources in the kitchen that we simple do not in Europe”.

In his role as Executive Chef, Chef Mansour will lead the culinary team, operationally and strategically, in establishing a dining destination within the Qaryat Al Beri complex. His daily responsibilities include the operation of 13 bars and restaurants, supervising chefs, managing budgets and evolving the banqueting experience.

Rated among the finest in Abu Dhabi, the restaurants at Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi, offer diners an international range of cuisines. From authentic Chinese cuisine at Shangri-La’s signature restaurant, Shang Palace to superb French cuisine at the glamorous fine-dining restaurant, Bord Eau. A German national, Chef Mansour made Switzerland his gastronomic home. Prior to this appointment, he was the executive chef and food-and-beverage-in-charge at the luxurious and award-winning Chedi Andermatt in Switzerland. During his tenure, he was responsible for developing dining experiences from concept, creating menus and launching outlets to maintaining the high quality guests expect from the restaurant.

“We are truly delighted Chef Mansour has decided to return to us and share his considerable culinary creativity. As a well-known dining destination in Abu Dhabi, we are sure he will add his special touch at all our restaurants,” said Thomas Guss, General Manager.

Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi, 02 509 8888

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DINING AND NIGHTLIFE ABU DHABI

ABU DHABI

Southern Sun Abu Dhabi, 02 818 4888

*Prices subject to 10% service charge and 6% tourism fee.

July 2015

26

Iftar & Suhoor This Ramadan, Southern Sun Abu Dhabi invites you and your loved ones to break the fast at The Foundry Restaurant and experience the finest Arabic hospitality.

Alternatively, head for an unforgettable experience to the Kahraman tent and indulge in Arabic and traditional Ramadan delicacies, delectable à la carte Suhoor menu and flavourful shisha, while you are serenaded by a traditional Oud Player.

AED 129* per person.

July 2015

27

*prices subject to 6% tourism fee and 10% service charge.

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DINING AND NIGHTLIFE ABU DHABI

Iftar & Suhoor Fairways, the product of a broad culinary heritage, is the resort's all-day dining restaurant and is offering an Iftar to rival all others.

Open daily for Iftar: Sunset – 8.30pm AED 180* per person - inclusive of Arabic beverages Suhoor: 9 pm - 2 am AED 150* per person - a la carte menu available Enjoy Iftar and Suhoor in the soothing company of friends and family at The Westin Abu Dhabi Golf Resort & Spa!

For more information please email FBadmin.Auh@westin.com or call 02 616 9999

July 2015

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Book your stay at

Millennium Resort Mussanah

Experience a day at the stunning Daymaniyat Islands, Oman.

Oman Sail a PADI certified dive center and is located within the Millennium Resort Mussanah. Oman Sail offers a selection of watersports, sailing and of course diving. Oman Sail offers a PADI discover scuba diving experience. This is not a course but it does offer a quick and easy introduction to exploring the underwater world. The minimum age for this is 15 years and the experience costs OMR70 (around AED700 for one day).

Millennium Resort Mussanah is located in the South Batinah Region on the Gulf of Oman. This four start hotel features 234 luxurious rooms. The resort has four restaurants all with private terraces facing the sea.

Millennium Resort Mussanah is the ideal weekend escape for relaxation and diving enthusiasts. Only a 3 ½ - 4 hours drive from Dubai or Abu Dhabi, or 45 minutes from Muscat International Airport.

For those wanting to gain their PADI certification Oman Sail offers a PADI scuba diver course, this is the first step in gaining worldwide certification as a PADI scuba diver. This course is priced at OMR110 for two days (around AED1100).

Oman Sail overseas the resort’s sailing and water sport activities including sailing, powerboat trips, Banana Boat rides, Kayak hire and Stand Up Paddle Boards.

Located just 10 miles, 75 minutes by boat from Millennium Resort Mussanah are the amazing Daymaniyat Islands one of Muscat’s greatest attractions. These nine tiny uninhabited islands offer submerged reefs, caves and stunning coral reefs. It is estimated that over a hundred different species of coral can be seen when diving. Divers are able to see an array of marine life ranging from reef fish, stingrays, clown fish, barracuda and occasional turtles.

Don’t worry you don’t have to be an experienced diver to enjoy the Daymaniyat Islands. A large portion of the sea life and coral are close to the surface allowing snorkelers to also experience the natural beauty of the Daymaniyat Islands.

In 1996 the Omani Government created the Daymaniyat Islands Nature Reserve to protect the area's eco-system.

Today access to the islands is controlled however Oman Sail is able to organize visits.

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DINING AND NIGHTLIFE ABU DHABI

Millennium Resort Mussanah is the perfect getaway boasting views of the Al Hajar Mountains, Marina and the Gulf of Oman. After a long day diving guests can enjoy a wide range of regional and international culinary delights, plus a poolside bar and Shisha lounge.

For larger groups the Millennium Resort Mussanah also offers 74 luxurious studios, 1- and 2-bed apartments and duplexes, each with fully equipped kitchen, overlook the private Marina, offering the ideal accommodation for longer stay guests or families seeking that additional space and privacy whilst enjoying full hotel facilities.

Millennium Resort Mussanah also offers additional facilities, these include a beach club, signature Zayna Spa, fitness center, 2 floodlit tennis courts, and 18-hole mini golf, plus fully supervised Kids Club.

Millennium Resort Mussanah, Oman (968) 268 71555