Food Trip Magazine | Vol 1, Issue 9

Welcome to the world of gastronomic indulgence

Kenny Rogers Roasters takes Dubai by storm

GETTING BACK IN SHAPE: A doctor shares how healthy eating habits and exercise worked for her

Al Rigga Restaurant: Deira’s 24-hour go-to place for balbacua, soup # 5!

Luneta Restaurant breaks the city’s grilled chicken monotony

Global Village foodie alert: Almost 300 dining options to indulge in!

FIRST PERSON. A loving daughter opens coffee shop to support father’s dialysis

Canaan Chinese Food Court – authentic Oriental cuisine on the Rigga strip

BBQ-han and Gotohan: Crispy chicken skin big as your hand

Chef Sudeep

Creating a fusion of Middle Eastern and European favourites

Publisher Gabriel John Rimando

Publications Manager

Ryan Namia

Content Director Jerome Diaz

Contributing Writers

Amanda Hensley

Zainab Shahid

Sayed Hussain

Sales and Marketing Manager

Orli Gayeta

Sales and Marketing

Elaine Marbella

Joel Lara Genove

Darshani Nimanthi Rajapaksha

John Paul Cosico

Senior Graphic Designer

Allan Caragao

Multimedia Manager

Jonathan Dumas

Distribution Manager

Raymart Patulot

Distribution

Qassim Quereshi

ON THE COVER

Sudeep Sinha, Cluster Head Chef at Premier Inn Doha Education City and Premier Inn Doha International Airport, has never dreamed of being a maestro in the kitchen.

“I was accepted at the Institute of Hotel Management in Chennai, and before long my interests in food got serious, and culinary was the only class I was really interested in attending!” Chef Sudeep told Food Trip Magazine.

“From a young age, I used to enjoy fire pits and ‘game’ cooking which, in India, means cooking outdoors. The aroma of different spices experienced when passing a food joint – where local people prepare family recipes at the roadside – still fascinates me,” he shared. Page 41

Welcome to the latest Food Trip Magazine. In this edition, we honour the Filipino community for its continuing contribution to Dubai’s – and much of the United Arab Emirates’ for that matter – food and beverage scene.

We highlight a restaurant owned by an expat Filipino who, himself used to wait tables at a five-star Dubai hotel’s restaurant while at the same time doing room service.

We also feature a Filipina accountant from Bukidnon province in southern Philippines, known for bringing a muchloved, exotic Filipino dish to Dubai through a restaurant she has opened.

We also have a fashionista Filipina who, when the sun goes down, dons a different hat and becomes a sweets shop girl; and an engineer who has opened a restaurant also rolling out Pinoy sweets delicacies.

The pages likewise have coverage of new restaurant openings, among them Kenny Rogers Roasters, Canaan Chinese Food Court and Luneta.

All said, welcome to this chapter in your epicurean journey where gastronomic indulgence is the norm.

TABLE OF CONTENTS

REVIEWS

•Kata: Dining with a view of the Dubai Water Fountain – Page 30

•A medley of bounties from the sea - Page 32

–Page 38

Kenny Rogers Roasters takes Dubai by storm – Page 4

GETTING BACK IN SHAPE: A doctor shares how healthy eating habits and exercise worked for her – Page 10

Global Village foodie alert: Almost 300 dining options to indulge in! – Page 12

Al Rigga Restaurant: Deira’s 24-hour go-to place for balbacua, soup # 5! – Page 22

FIRST PERSON. A loving daughter opens coffee shop to support father’s dialysis

Kenny Rogers Roasters takes Dubai by storm

Long lines of people waiting to be seated marks first few days of soft launch as weekly promos are held.

Kenny Rogers Roasters has opened a branch in Dubai to the delight of food lovers eager to dig in to the perfectly baked, seasoned, juicy chicken the restaurant chain has become known for around the world.

The dining venue’s kitchen was busy non-stop as people, having formed a line outside waiting to be seated, kept coming in to get their hands on old-time favourites like the OMG Chicken, Healthy Plates, Grilled Plates, pastas, soups, salads and wraps, among others.

Weekly promos are being held leading to the grand launch on February 28.

At Kenny Rogers Roasters, chicken is freshly marinated with spices, herbs and citrus, and then turned over slowly in a rotisserie grill, which seals in the roasted flavor while letting the fat to escape. Kenny Rogers Roasters also offers a range of healthy grilled items, hot & cold side dishes, and a lot more.

The restaurant, located right across from the Ghurair Centre in Deira, can seat up to 70 people; it also has a private dining room 12.

The restaurant’s rise to the top started in 1991 when American country music star Kenny Rogers and former Kentucky governor John Y. Brown, Jr. came together

with an idea. They envisioned a chain of chicken-based restaurants obsessed with happy customers and fresh food so good you’ll wish you had our secret recipe! And just like that, Kenny Rogers Roasters was born in Coral Springs, Florida.

Kenny Rogers Roasters is celebrated around the world for its deliciously healthy food – especially the perfectly baked and seasoned juicy chicken.

Canaan Chinese Food Court – authentic Oriental cuisine on the Rigga strip

Al Rigga, that strip of road in the heart of Deira that never sleeps, just got livelier with the recent opening of Canaan Chinese Food Court – the latest addition to the rows of dining venues that line up the neon-lighted 24-hour boulevard.

Al Rigga, that strip of road in the heart of Deira that never sleeps, just got livelier with the recent opening of Canaan Chinese Food Court – the latest addition to the rows of dining venues that line up the neon-lighted 24-hour boulevard.

The restaurant has three food stations – barbecue; hot pot and dim sum; roast duck and sushi. There are also plans for a karaoke bar and as well to convert the

place into a club at night pending issuance of the necessary license, according to Carrie Wang, manager.

Food is reasonably priced where two persons, for instance, can stuff themselves endless for just AED50. Barbecue starts at AED5; roast Peking duck at AED26; a large bowl of noodles at AED19; shrimp dim sum at AED19 for five pieces; flavourful Chinese fried rice at AED19 and a humongous hot

pot bowl at AED65 a kilo for the contents.

Guests can also get complimentary pastries for posting their dining experience on their Facebook and tagging Canaan Chinese Food Court; or by sharing and following restaurant’s Facebook page.

Canaan Chinese Food Court accepts party reservations at 050 257 488. Deliveries will be announced soon.

Luneta Restaurant breaks the city’s grilled chicken monotony

Time was when you only had two choices for your grilled chicken – spicy and regular. Not anymore. flavour.

Time was when you only had two choices for your grilled chicken – spicy or regular.

Not anymore.

Luneta Restaurant, named after a historic landmark in Manila, Philippines, has given grilled chicken lovers another option; and it has been getting huge following especially in the Filipino community: the inasal.

Preparing chicken – and other meats – the inasal way takes its roots in Bacolod City, Negros Occidental, Central Philippines.

It’s an Ilonggo term that means “chargrilled,” using different ingredients and sauces for marination to give that mouthwatering aroma and unique

“Usually kapag weekends, umaabot kami ng hanggang 1,000 benta isang araw,” Arnel Saygo Reyes, restaurant supervisor who hails from Pangasinan, tells Food Trip Magazine.

(We usually sell up to 1,000 grilled chicken a day during weekends.)

Asked why he things this is so, Reyes said: “Kuha ang lasa at timplang Pinoy po kaya patok at binabalikbalikan ng ating kabayan at sa abot kayang-kayang presyo.”

(It has that Filipino mixture and taste that is why it’s very popular. Our customers keep coming back for more and at a really reasonable price.)

Luneta’s grilled inasal chicken costs AED10.

The first Luneta Restaurant opened in Satwa on May 28, 2021. It’s second branch which is on the Al Rigga strip in Deira, opened last year on Nov. 24. Both are open 24 hours a day.

Aside from its widely popular grilled inasal chicken, Luneta also has a range of homegrown Filipino dishes on the spread like Caldereta, Adobo and Ginataang Kalabasa (Squash sauteed in coconut milk).

Luneta also offers Special Cajun Boodle as well as a lot of choices in the sizzling range.

Arnel Saygo Reyes, restaurant supervisor and the team

GETTING BACK IN SHAPE: A doctor shares how healthy eating habits and exercise worked for her

‘At 94 kg, I was usually out of breath climbing just two flights of stairs. I felt bad in clothing stores because most of the clothes didn’t fit; I had to go to the XL or XXL section. My level of confidence was low. I would usually hide behind people during photo shoots at events or gatherings.’

Dr. Daffodils Guevarra, then and now.

Three years ago, many would have considered her a blithering basket case. But Dr. Daffodils Guevarra, who has been practicing medicine for the past 13 years, just refused to throw in the towel and leave everything up to fate.

“I was a smoker and a diabetic with high cholesterol and uric acid levels. I also was a borderline hypertensive person,” Doc Daffodils, as peers fondly call her, tells Food Trip Magazine.

She said the main causes of her travails were obesity – she was weighing 94 kilos – cigarettes, as well as poor lifestyle and food choices

“At 94 kg, I was usually out of breath climbing just two flights of stairs. I felt bad in clothing stores because most of the clothes didn’t fit; I had to go to the XL or XXL section,” recalls Doc Daffodils.

“My level of confidence was low. I would usually hide behind people during photo shoots at events or gatherings,” she said.

In fact, she added, “It came to a point where I couldn’t advise my

patients to lose weight for better health because I, myself, couldn’t do it.”

Something happened, and it sent alarm bells blaring in Doc Daffodils’ head.

“The ultimate eye opener was when I had to undergo a knee operation for a torn meniscus (a thin fibrous cartilage between the surfaces of some joints),” Doc Daffodils said “The doctor said I might need to undergo a knee joint replacement in two years if I don’t lose weight. It’s called knee arthroplasty. My dad was in his 60s when he had his. I was only in my 30s at the time.

“I knew right there that I needed to do something about my weight, asap!”

So, right after the operation, Doc Daffodils embarked on a weight loss journey. “I stopped eating rice, ate less carbohydrates, ate more vegetables and fruits, and portioned my food,” she said. She also started to exercise regularly – 30 minutes a day, five times a week walking, cycling, and doing yoga. She quit smoking, too.

It paid off. Doc Daffodils lost 24 kilos in three years. Indeed, a feat!

Looking back, she said “it’s all about having a conscious choice to eat healthily and to exercise regularly.

“It involves a lot of discipline and internal self-talk. But it’s doable and it doesn’t need to be expensive. Now I’m happier, more confident, and most importantly, I became a role model to others in terms of living a healthier life.”

Doc Daffodils has also developed a fondness for cooking.

“I usually replace ingredients with healthier options without compromising on taste - like stevia or coconut sugar from cane sugar, low-fat or soya milk for regular full cream milk, low-fat butter, lean meat cuts, and so on,” she says. These days, Doc Daffodils has stopped her medication for diabetes and cholesterol. “I am diabetes-free!”

Doc Daffodils also comes out of clothing stores with a wide smile as she finally doesn’t have to go to the XL or XXL section.

A new batch of culinary arts professionals ready to make their mark

The culinary arts industry is a fastpaced and constantly evolving field, and the recent graduates of the Filipino Institute’s Culinary Arts Professional Diploma program are ready to take on the challenge. These talented individuals have

spent months honing their skills in the kitchen and are now ready to make their mark in the world of gastronomy.

The recent graduation ceremony of the Culinary Arts Professional

Diploma program was a true testament to the hard work and dedication of these talented individuals. The graduates took their final exam in the form of a five-star quality presentation, where they were tasked with creating a menu

that showcased their culinary skills and creativity. The results were nothing short of impressive, as each dish was beautifully presented and received rave reviews from the panel of judges.

The graduates of the Filipino Institute’s Culinary Arts Professional Diploma program are highly competitive in the job market, and are poised to make an impact in the industry. They have received extensive training in all aspects of the culinary arts, including kitchen management, menu development, and food presentation. These skills, combined with their passion for cooking and their drive to succeed, make them valuable assets to any restaurant or culinary establishment.

The graduates are: Roderick Divina Morales; Janice Tampus Warner; Michael Gideon James Warner; Amelia Panuelos de Mesa; Nelson V. Huerto; Anelisa Talisic Lapinig; Renzo Osdana Policarpio; and Joseph G. dela Cruz.

The Filipino Institute is dedicated to providing its students with the best education possible, and the recent graduates of the Culinary Arts Professional Diploma program are a testament to the quality of their programs. The institute’s commitment to excellence is evident in their state-of-the-art facilities, experienced instructors, and comprehensive curriculum. These resources, combined with the drive and passion of their students,

create a learning environment that is truly second to none.

The recent graduates of the Filipino Institute’s Culinary Arts Professional Diploma program are a new generation of culinary arts professionals who are ready to take on the challenges of the industry. Their five-star quality presentation and highly competitive skills make them valuable assets to any culinary establishment. The Filipino Institute is proud to have played a role in their success, and wish them all the best in their future careers.

(Supplied article)

Global Village foodie alert: Almost 300 dining options to indulge in!

‘Each cuisine at Global Village has its own fans. From Far East cuisine at the Floating Market, desserts at Railway Market, to the street food experiences across the park, our guests enjoy the best street food experience in the region every night throughout the season.’

It’s a foodie wonderland, indeed! This edition of the muchanticipated Global Village has some 287 different dining options – from 23 restaurants and cafes around the park; over 190 street food outlets; a floating market with 32 outlets; a railway market with 32 outlets; and Indian Chaat Bazaar with 10 outlets.

With the festive holidays behind,

officials said merrymakers can continue on with the fun and indulge in a great dining experience at Global Village, which has some 75 different cuisines from around the world throughout the different food and beverage outlets.

“Each cuisine at Global Village has its own fans. From Far East cuisine at the Floating Market, desserts at

Railway Market, to the street food experiences across the park, our guests enjoy the best street food experience in the region every night throughout the season,” officials said.

And it’s not pricey at all. Guests can enjoy good food for anything from AED3 to AED100.

Delicious yummies at Abu Dhabi night market

Madinat Zayed Exhibition is a popular night market located next to Madinat Zayed mall in Abu Dhabi. It is open from 4pm to 12 midnight and attracts a large number of visitors every evening.

The night market features a wide variety of exhibits including affordable garments for all gender and sizes as well as Asian and Arabic cuisine there are also funfair games where people can get some prizes and goodies. There are some safe rides for kids to enjoy. The market is well-known for its unique and diverse selection of items, ranging from traditional handicrafts to modern fashion.

One of the highlights of the

Madinat Zayed Exhibition is the delicious food available at the market. Visitors can savor a variety of traditional Arabic dishes such as shawarma and falafel, or try out some of the delicious Asian cuisine on offer. There are also a number of stalls selling fresh juices and desserts, perfect for a refreshing break during a cold evening.

In addition to the food and shopping, the Madinat Zayed Exhibition also has a number of fun games and rides for visitors to enjoy. The funfair-style games include traditional carnival games such as hoopla and darts, as well as billiard tables and karaoke experiences. The rides are suitable for all ages and provide a great opportunity for

families to have some fun together.

Overall, the Madinat Zayed Exhibition is a must-visit destination for anyone in Abu Dhabi. With its diverse selection of exhibits, delicious food, and fun games and rides, it is a great place to spend an evening with friends or family. So if you’re in the city, be sure to check it out and experience all that the Madinat Zayed Exhibition has to offer.

Madinat Zayed Exhibition is a popular night market located next to Madinat Zayed mall in Abu Dhabi. It is open from 4pm to 12 midnight and attracts a large number of visitors every evening.

The night market features a

wide variety of exhibits including affordable garments for all gender and sizes as well as Asian and Arabic cuisine there are also funfair

games where people can get some prizes and goodies. There are some safe rides for kids to enjoy. The market is well-known for its unique and diverse selection of items, ranging from traditional handicrafts to modern fashion.

One of the highlights of the Madinat Zayed Exhibition is the delicious food available at the market. Visitors can savor a variety of traditional Arabic dishes such as shawarma and falafel, or try out some of the delicious Asian cuisine on offer. There are also a number of stalls selling fresh juices and desserts, perfect for a refreshing break during a cold evening.

In addition to the food and shopping, the Madinat Zayed

Exhibition also has a number of fun games and rides for visitors to enjoy. The funfair-style games include traditional carnival games such as hoopla and darts, as well as billiard tables and karaoke experiences. The rides are suitable for all ages and provide a great opportunity for families to have some fun together.

Overall, the Madinat Zayed Exhibition is a must-visit destination for anyone in Abu Dhabi. With its diverse selection of exhibits, delicious food, and fun games and rides, it is a great place to spend an evening with friends or family. So if you’re in the city, be sure to check it out and experience all that the Madinat Zayed Exhibition has to offer.

Malmon Puto Bumbong: A must-try at Madinat Zayed Night Market

Malmon Puto Bumbong is a must-try food stall located at the Madinat Zayed Night Market. This authentic Filipino delicacy is a unique treat that can only be found at the festival, which is open from 4 pm to 12 midnight every night.

Puto bumbong is a traditional Filipino dessert made from glutinous purple rice and served with grated coconut and butter. It is cooked in bamboo tubes“Each cuisine at Global Village has its own fans. From Far East cuisine at the Floating Market, desserts at Railway Market,

to the street food experiences across the park, our guests enjoy the best street food experience in the region every night throughout the season,” over a charcoal fire, giving it a distinct smoky flavor.

The Malmon Puto Bumbong stall at the Madinat Zayed Night Market is run by a friendly family who take great pride in preparing their food the traditional way. They start by soaking the glutinous rice overnight before grinding it into a fine flour. The flour is then mixed with water and a small amount of coconut milk to form a dough, which is then

stuffed into the bamboo tubes and cooked over the fire.

The result is a soft, fluffy, and slightly sweet treat that is sure to satisfy your taste buds. The grated coconut and butter add a creamy and savory element, making each bite even more delicious.

If you’re visiting the Madinat Zayed Night Market, be sure to stop by the Malmon Puto Bumbong stall for a taste of this authentic Filipino delicacy. It’s a unique and tasty experience that you won’t want to miss.

Wandering Kusina teams up with ‘Atin Ito’ Supermarket in Abu Dhabi for launch of 3 exotic Filipino dishes

By Joel Lara

Wandering Kusina (kitchen), an online food vlogger, has collaborated with ‘Atin Ito’ Supermarket under their partnership with Kings and Queens Events Management LLC and has launched three new dishes in the market. Chicken Pastil, Crispy Tripe, and Crispy Beef are the three new recipes, which were first introduced by Wandering Kusina on their YouTube channel and are now available at Atin Ito Supermarket for purchase.

This collaboration marks a significant milestone for Wandering Kusina, who has built a loyal following of food enthusiasts through their online cooking videos. The vlogger’s unique and delicious recipes have caught the attention of many food lovers, and this collaboration with Atin Ito

Supermarket indicates the rising popularity of Wandering Kusina with their cooking style.

The three new dishes launched under this partnership and collaboration are sure to tantalize the taste buds of foodies everywhere. Chicken Pastil is a delicious seasoned, shredded chicken meat placed as toppings on cooked rice. It is a classic in the Mindanao region. The Crispy Tripe, another comfort dish, is the edible lining from the cow’s stomach, also known as Beef Tuwalya; lastly, the Crispy Beef; is a delicious dish made from crispy fried beef meat, perfect for those who love a good crunch in their palate.

Atin Ito Supermarket, located on the ground floor of Land Mark Plaza Bldg - Hamdan Bin Mohammed St -

Abu Dhabi, with their collaboration with Wandering Kusina is a winwin for both parties. Wandering Kusina’s followers can now savor their favorite dishes, which they only used to watch on their YouTube channel, and can now enjoy them at Atin Ito Supermarket. While Atin Ito Supermarket is now offering a more diverse range of delicious food options at their food court.

Overall, this collaboration between Wandering Kusina and Atin Ito Supermarket is a significant step forward in the food industry, bringing online food content creators to the food-loving market for a real experience. Food lovers everywhere are sure to enjoy these new dishes, and we can’t wait to see what other delicious creations will come out of this partnership.

Roberto Capulong Agemomo owner

Agemomo, a popular Dubai restaurant chain has come a long way. But did you know that it is owned by a Filipino expat, who started out waiting tables and doing room service at a five-star hotel’s restaurant?

Roberto Capulong, 42, who hails from Balanga Bataan, had apparently just wanted to chase a dream, and so did not look the other way when he got a chance to work in the food and beverage (F&B) sector abroad 23 years ago, despite having a degree in electrical engineering from Bataan

By Jeremy Dais

Polytechnic State University (BPSU). “It was a calling, maybe,” Capulong said. “When the opportunity came to me in 2000 to work in a Dubai five-star hotel, I grabbed it without thinking kung anong work. Kasi, mapunta ka lang sa abroad is an achievement sa mga taong may pangarap.”

(...(I) grabbed it without thinking what kind of work I’d be doing. It’s because having been able to go abroad is an achievement for people with ambitions.)

His passion for F&B soon grew as

The Agemono story: Did you know that its owner used to wait tables at a Dubai five-star hotel?

he began to learn the ropes of the trade.

“Being a waiter and working in room service sa isang five-star hotel, marami akong natutunan at a young age. Hindi naging hindrance sa akin ang makipagsabayan sa mga ibang lahi. Natuto ako sa food handling, customer service and teamwork. After that I was promoted as room service captain,” Capulong said.

(I learned a lot being a waiter and working in room service in a five-star hotel at a young age. It was not a hindrance for me having to work with people of other nationalities. I learned about food handling, customer service and teamwork. After that, I was promoted as room service captain.)

By 2006, Capulong was already working at Agemomo, which

opened a year earlier and is now a household name among Filipino expats in Dubai.

Capulong was Agemono operations manager from 2006 to 2018 after which he became owner from then on to the present.

“When the owner settled for good in the Philippines, I took over one of the Agemono branches, and since I know how to run the business, it was easy for me to manage and operate the restaurant,” Capulong said.

The restaurant served Japanese dishes but was eventually required to add another cuisine on the menu, thus the Filipino specialties. Best sellers are takoyaki, ramen, baked sushi and sushi on the Japanese side, and tapsilog, bulalo, pansit luglug, togue and

barbeques on the Pinoy side. Agemono has four restaurant branches and three kiosks all together employing 40 employees OFWs across Dubai.

“It takes on a huge responsibility but it’s very fulfilling,” said Capulong.

“Yung makita mo lang ang mga employado mo na pufulfill ang mga parangap nila at natutulungan mo sila is an achievement na rin sa akin,” Capulong said.

(I see it as achievement realizing that I am able to help my employees fulfill their dreams.)

Al Rigga Restaurant, located near the corner of Safadi Restaurant a few minutes from the Al Rigga Metro Station, is a popular go-to place for expats stopping by for a quick breakfast on their way to work in the morning; supper upon their return in the evening; and hot soups like the exotic balbacua and soup number 5 after bar-hopping till the wee hours of the morning.

“We are right in the middle of everything,” says owner, Amiebeth ‘ma’am Ambhing’ Caintoy, who hails from Bukidnon, referring to the flats and bars in the adjoining streets.

Perhaps the stars of the show are the balbacua and lansiao or soup number 5.

“Diyan kami naging kilala (We

became known because of these dishes),” said ma’am Ambhing. There are two types of balbacua, ma’am Ambhing explains: the Cebuano one, which comes in a thick gravy, and the Bukidnon range, which is more like a stew.

“When I was young, my father would usually cook balbacua. It is the favourite meal of truck drivers when stopping by eateries along the highway for their meals,” narrates ma’am Ambhing.

“I brought that balbacua here in Dubai.”

Another exotic Philippine dish is the lansiao – or soup number 5, which is well-known for its supposed aphrodisiac properties.

Men believe eating them will enhance their libido. The delicacy is

also popular among tourists. Soup #5 is made from the bull’s sex organs, mainly the penis and the testes.

In Central and Southern Philippines, this dish is called ‘lansiao’ from the Chinese ‘lanciao,’ which means male’s genitals.

Aside from these dishes, Al Rigga Restaurant also dishes out alltime Filipino favourite meals like bopis and raw jackfruit sauteed in coconut milk, among others.

Al Rigga Restaurant opened in March last year.

Ma’am Ambhing have worked as accountant in various reputable, Dubai-based companies before embarking on a successful food and beverage business.

With Christmas and the New Year festivities over, Filipinos in Satwa may still enjoy one of the holidays’ main fixtures: the bibingka; and have a paratha egg roll on the side, too!

Bibingka is a cake made with rice flour, water, and sometimes other ingredients like, then topped with cheese and coconut. The bibingka is traditionally baked in banana leaves placed atop clay pot ovens with glowing charcoals.

Daisy G. Calabia, restaurant owner, said they saw a market demand for an eatery serving not only a particular cuisine but a mix of several ones.

Bibingka and Paratha Cafeteria – Satwa’s hidden gem

By Maritess Karima

This, noting that Dubai, being an international expat city second home to people from over 250 countries, gives everyone an opportunity to explore different food fares.

As such, Filipinos come to the eatery to enjoy their very own bibingka and discover paratha, while their Indian and Pakistani counterparts indulge themselves in the Pinoy delicacy, curious and amazed at how it is baked in banana leaf over glowing charcoals.

Bibingka and Paratha Cafeteria has launched an exciting promo.

Get a box of your favorite bibingka

at 10% off. Get three boxes and avail of a 20% discount.

Also, enjoy piping hot arroz caldo during these cold days and nights for AED 12; add AED3 for an unlimited refill of lugaw. Add AED 5 if you want to pair your arroz caldo with the lucious bibingka, and AED1 more for water or karak.

Promo runs till February 14. For deliveries within Satwa, call 04 321 1554 or 054 545 2716.

Bibingka and Paratha Cafeteria is located on 14a St, near the Big Mosque.

Crispy chicken skin that’s big as your hand at The Market!

Crispy chicken skin that’s big as your hand at The Market!

Ever tried munching on crispy chicken skin as big as your hands and dipping them in a special mix of vinegar, diced onions and the works?

The Market, an open-air food and retail wonderland on the Rigga strip right across from the Al Ghurair Centre, has this and more in many stalls.

But people usually go to Pinoy BBQhan at Gotohan, located right next to the entrance by the parking lot.

“They love our crispy chicken skin. It’s our bestseller,” said Rommel

Castro, manager. Indeed, the crispy chicken skin are so big, other customers will joke that it’s probably from an ostrich!

Other than the enigmatic crispy chicken skin, Pinoy BBQ-han at Gotohan also has other crispy range like squid rings and a host of all-time favourite Filipino comfort foods like grilled chicken intestines and other offals.

Pinoy BBQ-han at Gotohan likewise has Chorizo de Cebu – another crowd favourite, especially among Filipinos from central Philippines.

Castro said running a food stall can be hard and laborious, “but it’s

very gratifying too, especially when everything is sold out.”

Castro worked for six years as a service crew at a popular homegrown fastfood chain in the Philippines, where he started out making P190 a day in 1999 as a contractual employee. He became a regular staff in 2000.

His first job in Dubai was as a department store salesman in 2009. Castro and his partner were able to start a small business but closed it down due to the Covid pandemic during which he also lost his job.

5 restaurant technology trends to watch for this year

By Naji Haddad MENA General Manager Deliverect

It’s fair to say the food-service industry has had a turbulent few years and this year was no different. In 2022, operators faced new challenges like increased prices and labor shortages. While consumers returned to in-house dining, the global online food delivery and grocery markets also continued to grow. That’s because today’s consumer has grown used to the convenience of online ordering – and they’re even willing to cut back on other activities to keep enjoying restaurant-quality meals from home.

Why restaurant technology matters

To meet customer expectations and adapt to changing trends, F&B operators must be flexible and agile – nothing new there. But today, restaurants must satisfy consumer demand across multiple channels and touchpoints, giving customers a seamless experience wherever they are and whenever they want it.

That’s where restaurant tech comes in. In today’s golden age of technology, many tech solutions are readily available to improve the restaurant’s resource efficiency, paving the way for that muchneeded flexibility and adaptability. Adopting technology also enables restaurants to run an efficient business across the board because it automates tedious or error-prone processes, streamlines your Back of House (BOH) and Front of House (FOH) operations, and allows business systems to communicate. As a result, technology helps owners achieve their ultimate goal of creating an extraordinary customer experience and making their food-service company as profitable as possible.

Let’s see which technologies will be on the menu next year.

#1 Automation, AI, and robotics

Automation has been around in manufacturing and food processing for some time, but it hasn’t been as important for restaurants.

That’s changing. Operators are looking into automation, robotics, and AI in response to high labor costs, staff shortages, and menu

inflation. These technologies automate specific tasks or, at the very least, eliminate a few steps for staff. As a result, they increase efficiency and product consistency, helping them offer better service.

#2

Virtual brand marketplaces

Thanks to the widespread success of virtual brands on delivery platforms, more restaurants will launch their own virtual brand in the year ahead. A recent survey conducted by Deliverect and Qoot, 70% of the respondents expressed that they are planning to open new dark/cloud kitchen operations.

And why shouldn’t they?! Virtual brands help expand the reach and delivery radius, improve sales, and experiment with new dishes to meet demand. Kitchen space can also be optimized by preparing food for delivery at off-peak times.

#3 Contactless payment and ordering systems

The demand for contactless processes has been growing considerably since the onset of the pandemic. Mobile ordering, payment apps, and QR code menus offer plenty of benefits for food businesses and their customers. They help increase table turnover, optimize the operational flow, and give restaurants access to customer data, helping them build a meaningful connection with guests.

#4 Digital loyalty programs

With diners cutting expenses due to the global economic crisis, restaurateurs are investing in loyalty programs to increase customers’ spending and encourage repeat business.

Retaining an existing customer is five times cheaper than acquiring a new one. Current customers are also more likely to try new dishes and spend more. So, investing in your loyal regulars makes a lot of sense.

#5 Online order aggregator software

The global online food delivery industry is showing no signs of slowing down and is estimated to become a $369.97 billion business

by 2030.

Over the past few years, food service operators and Q-commerce businesses have been turning to online ordering systems and (thirdparty) delivery services to meet increased demand. As the next step, they’ll be looking to optimize their online ordering operations and maximize potential. That’s why delivery aggregator software will gain even wider-spread adoption in 2023.

Online order aggregator software is designed to help restaurants manage online orders without effort. At its most basic level, it aggregates all online orders and synchronizes them with the restaurant’s POS, improving the business’ operational flow. But state-of-the-art delivery management platforms do much more than that. They also enable restaurant owners to efficiently manage their menus and stock and help you gain valuable insights into your sales and consumer behavior. The cherry on top is the software’s ability to integrate with other software systems seamlessly, so you get a 360° view of your business in real-time.

Restaurant tech is the way forward in 2023

Restaurant technology and automation can help restaurants remain flexible and adaptable to changing realities, making daily activities more efficient and giving owners all the tools needed to build a profitable business.

While you can adopt countless restaurant tech solutions, some platforms will come in extra handy over the coming year because they fit today’s consumers’ needs. We recommend looking into contactless payment and ordering systems, digital loyalty programs, virtual brand marketplaces, delivery aggregator software, and automation and robotics platforms. Implementing these technologies can help food businesses go from surviving to thriving. (Photos:

TABŪ Restaurant Rosa’s Thai and Cocotte Dubai, Hikina, Isei Dubai and Huna Yas Mall)

Dining with a view of the Dancing Water Fountain

By Jeremy Firsh

The nice thing about Dubai is that you’ll never run out of choices when it comes to dining venues.

The world is here and you can indulge in everything from across the globe on your table.

Also, there are lots of wonderful culinary creations to enjoy. This was what we had, dining at Kata, a fine-dining Japanese restaurant which has a nice view of Dubai Fountains, which, I think, got its inspirations from Las Vegas’ Bellagio Fountain.

So, we were indulging in a spread of Burj Khalifa Roll, Gyoza Wagyu, Scottish Salmon Tataki, Truffle Beef

Tartare and Grilled Octopus while listening to music and watching the fountain show. How great a dining experience can that be?

The nicest part was that Executive Chef Ric Bojador, who hails from the Philippines, was at hand to engage us in a nice chat while we enjoyed our dinner. Nothing beats sitting with the executive chef while savouring his creations!

Every bits and pieces were yummilicious.

Burj Khalifa Roll was actually a creative sushi presentation. The Truffle Beef Tartare, presented on a skull porcelain vase, takes dining to the next level. The Grilled Octopus

was just perfect – being a novice cook myself, I know how tricky it is to prepare octopus dishes because too much heat would turn it into a tough, chewy piece.

I can go on all day sharing our dining experience at Kata, but let me cut it short, saying I highly recommend this place. Really, if you want to try something new with a dash of creativity on it, then you should spend the al fresco evenings at Kata.

A medley of bounties from the sea

By John Veras

Friday Seafood Nights at Medley Restaurant in Pullman Dubai Creek City Centre hits the spot when you want to cap a long work week with the bounties of the sea. Doors open at 7pm and I swear I was there minutes before it does. Didn’t want to be late at the fresh catch section where you have everything on the spread – from tuna to snappers, sea bream, crabs, shrimps and lobsters. You pick your choices, they grill them for you and bring them to your table.

A few steps nearby is another spread – rows and rows of sushi, mussels, clams and more shrimps. Indeed, it’s seafood galore! Seafood wonderland, if you will!

On the trays were such dishes like Devilled Calamari (catchy name, huh?), Fish Amritsari, Fish Makhani, Penne Seafood Marinara, Fish Tagine, Seafood Thermidor… it goes on!

In one favourite spot is the queen of them all – the Seafood Paella! There is also a wide selection of

sweets for dessert.

The theme night closes at around 11pm, I think. In all, it was a good four hours of indulging in a medley of bounties from the sea.

Cocotte: Frenchinspired rotisserie chicken has arrived in Dubai

By Dave Bent

Dubai is currently experiencing a wave of new restaurant openings, and among the recent launches was Cocotte, which has bragging rights to its unique French-inspired rotisserie chicken that has quickly become the rage these days at its cozy JBR Beach Mall spot.

Food Trip Magazine recently checked out the place and also had a quick chat with Peter Mississian, the restaurant’s manager, who gladly walked us through the menu.

“If you need a healthy rotisserie, you’re in the right place,” he told us.

Dubai is Cocotte’s first branch outside of the UK. The restaurant chain is in London’s trendiest spots like Notting Hill, Shoreditch, South Kensington, Parsons Green and Queen’s Park.

“Dubai is a very special place. It has a very great market. The market needs a French-inspired rotisserie. That’s why we are here. That’s what we provide,” Mississian said, when asked about Cocotte’s move to open a branch in the city. In the kitchen was Executive Chef Houssam making sure everything

was in order.

We had baked chicken wings as well as chicken & truffle croquettes for starters and were immediately excited about what lies ahead. Cocotte’s signature chicken wings were heaven sent – oven-baked with a mix of special homemade sauces for that unique flavour. The croquettes’ fillings were fingerlicking good, we were opting for another round.

We held that thought for a moment though as the Caesar salad along with the roasted cauliflower and the much-awaited rotisserie chicken and beef tenderloin steak, which we decided to have for mains and sides, were on its way.

The star of Cocotte’s menu is the chicken: French-inspired flavours, marinated for 24 hours in a blend of Herbs de Provence and secret spices, before being cooked to perfection on the traditional rotisserie spit. The finished result is a beautifully moist and tasty chicken with a glorious, golden skin. Indeed, we enjoyed the flavour with each bite.

We had everyone’s favourite desserts for the sweet tooth –Crème brûlée, which had a slight

variation to it, glazed with a thin sugar coating; and a brownie fudge.

The ambiance at Cocotte is a bit cosy. The place, touristy. The JBR Beach Mall is a stretch of seaside indoor shops lined with rows of dining venues; skyscraper hotels fill the backdrop. Ain Dubai, dubbed the world’s tallest observation wheel at 250 metres, beckons.

It was a pleasant December 30 evening with a windy chill. Cocotte can seat up to 85 people – indoor and al fresco. We decided to enjoy the breeze and so asked for a table by the garden. The menu list, by the way, is not pricey as what we had expected.

Cocotte is a French-inspired rotisserie concept created by founder and chef Romain Bourrillon, who has created a menu filled with healthy and delicious home-made dishes using techniques he honed during his time working in Belgium’s Michelin-starred restaurants.

In all, dining at Cocotte is an experience for the books.

Barney’s Chocolate Cafe, located in Khalidiya Mall, is a must-visit destination for chocolate lovers. From rich, indulgent hot chocolate to delectable chocolate pastries, the cafe has a wide variety of rocky road chocolate dishes to choose from.

The cozy atmosphere of the cafe is the perfect setting to enjoy a sweet treat. The interior is exquisite, with warm, earthy tones and comfortable seating. The ambiance is further enhanced by the friendly and accommodating

Barney’s Chocolate Café – a mustvisit destination for chocolate lovers

staff, who are always ready to help with menu recommendations and ensure that guests have a pleasant dining experience.

One of the standout dishes at Barney’s Chocolate Cafe is their chocolate rocky road. This decadent dessert is sure to satisfy any sweet tooth. The cafe also offers a range of chocolatethemed drinks, including a best hot chocolate in town and refreshers.

In addition to their chocolate specialties, Barney’s Chocolate Cafe also has a menu of savory items, including sandwiches, cakes,

acai, vegan chocolate, smoothies, No matter what you’re in the mood for, there is something for everyone at this cozy, chocolatefilled cafe.

Overall, Barney’s Chocolate Cafe is a must-visit destination for anyone looking to indulge in some delicious chocolate treats. Whether you’re in the mood for a sweet dessert or a savory meal, the accommodating staff and cosy atmosphere of the cafe make it the perfect place to relax and enjoy some delicious food.

Mukbang Shows: Authentic Korean cuisine in Abu Dhabi

By Joel Lara

If you’re a fan of Korean food, you’ll definitely want to check out the best Korean BBQ in Abu Dhabi, located on Murror Road and Electra Street. This restaurant is known for its authentic Korean

flavors and its lively, Korean-themed decor.

As soon as you step inside, you’ll feel like you’ve been transported to Korea itself, with traditional lanterns and other decorations adorning the walls. The warm welcome of the staff only adds to the atmosphere, making you feel right at home as you peruse the menu.

The main attraction at this restaurant is, of course, the BBQ. You’ll have the option to grill up a variety of meats and vegetables right at your table, creating a truly interactive dining experience. And with a selection of sauces and seasonings to choose from, you can customize your BBQ to your exact tastes.

But the BBQ is just the beginning. The menu also features a range of traditional Korean dishes, from bibimbap to kimchi stew. And for those with a sweet tooth, there are plenty of dessert options to choose from, including a variety of ice cream flavors with traditional Korean toppings.

Overall, the best Korean BBQ in Abu Dhabi is a must-visit for anyone looking to experience authentic Korean food in a lively and welcoming setting. Emiratis and multinationals finally meet their cravings and with two convenient locations, it’s easy to stop in for a meal any time you’re craving something delicious.

Resto Pinoy – an absolute gem in Abu Dhabi’s dining scene

The Resto Pinoy is an absolute gem in the dining scene of Abu Dhabi. I was excited to try this restaurant and it did not disappoint. I was blown away by their amazing buffet. As a Filipino myself, I was excited to try authentic dishes that I grew up with, and The Resto Pinoy definitely delivered.

The ambiance of the restaurant is cozy and welcoming, with

traditional Filipino decor adorning the walls. The service was impeccable, with the waitstaff being extremely friendly and attentive to our needs.

The menu at The Resto Pinoy is filled with a wide variety of dishes, from classic Filipino staples like adobo and sinigang to more modern twists on traditional dishes. We ordered the adobo and sinigang, and both were cooked to perfection. The adobo was tender and bursting with flavor, while the sinigang was perfectly sour and had a great depth of flavor.

The buffet was filled with a wide variety of dishes, including the famous Crispy Beef Pata, adobo (marinated beef or chicken), sinigang (tamarind soup), and many others. All of the dishes were cooked to perfection and had the perfect balance of flavors.

One of my favorite dishes is the beef caldereta, which was cooked in a savory tomato sauce and

served with rice. The beef was tender and the sauce was rich and flavorful. I also loved the chicken tinola, which was a refreshing ginger soup with chunks of chicken and vegetables.

We also tried the halo-halo, a classic Filipino dessert made with shaved ice and a variety of toppings. It was the perfect way to end our meal, and the presentation was absolutely stunning.

Overall, The Resto Pinoy exceeded all of my expectations and I highly recommend it to anyone looking for authentic Filipino cuisine in Abu Dhabi. The food, service, and ambiance were all top-notch and I will definitely be returning in the future. I was extremely impressed with the food at The Resto Pinoy. The food offered a wide variety of dishes and everything was cooked perfectly. The desserts were also a highlight, and I would definitely recommend this restaurant to anyone looking for delicious Filipino food in Abu Dhabi.

A loving daughter opens coffee shop to support father’s dialysis

By Aillen J. Llanes

‘I dedicate this business to my father (including my mom), as I don’t want anything, I want all the income for my father (though he never asked me for money), but this is what my heart says, because I know it will be a big help to support his dialysis, even without asking me.’

Iam a coffee person, like before I started my day. I say this tag line to myself ” but first coffee! ( and of course, sallah first). It has always been coming up my mind, like why not open a coffee shop? I have always dreamed of owning my own coffee shop. The question is how to start? Then, like one day, my sister asked me if I wanted to open a business with her....and yeah, an answered prayer, a coffee shop!

But we all know starting up a business can be daunting-you need to consider a lot of things, like branding, marketing, supplier and many more. So it comes to our mind about franchising. Then voila! SERENDIPITE came. As we all know, opening a franchise is one of the easiest ways to start. You won’t have to worry about product selection, suppliers, or pricing. They often provide training. And what I love about SERENDIPITE is that they have their own signature and unique drinks that you will really love, and, of course, the quality, from beans to syrups- that we used.

So, what do we offer? At SERENDIPITE LIPA BATANGAS, whether you are a coffee lover or not, we got you! We offer coffee and non-coffee-based drinks, our ocean breeze is a must try! And, of course, as a proud Filipino citizen,

rice is a must! Yes! We also serve rice meals, (garlic beef tapa, chicken wings, chicken inasal ,katsudon and chili adobo(our best seller), munchies (potato wedges with cheesy sauce, frenchy fries, and nachos overload (ohh Nachos overload is our best seller), we have pastries also and pasta.

At Serendipite Lipa Batangas, we also cater to events. Yes, it is not your ordinary coffee shop, you can book with us a coffee bar for your event! May it be birthdays, weddings, anniversaries, house blessing or any special event you would like to celebrate, for as low as P5,000 pesos for 50 cups(hot and cold) and not only that, you can also celebrate with us your intimate gathering in our shop, for as low as P3,000 pesos for 3 hours(consumable food and drinks) you can visit us at our Facebook page SERENDIPITE LIPA BATANGAS (sometimes I do the posting too in our page , thanks to our Professor Sir Joel Lara of Filipino Institute for being such a good teacher in Digital Marketing, I learned a lot!) and yeah, we have on going promotion and definitely will be our permanent promotion, 15% discount for our dear students and hardworking PKI employees. You can find us at Brgy. Inosluban JP Laurel Highway. 2nd floor, across

PKI Lipa City, Batangas. Hope to see you there, Kabayan. It is a good place to stay with your family and friends

And I just want to share this, because some of my friends asked me, “Why open a coffee shop in the Philippines? You are living here in the UAE. That would be hard for you blah blah. Hmm, honestly, I opened a coffee shop in the Philippines not because I just want to, or if it’s for me or my kids. “I dedicate this business to my father (including my mom), as I don’t want anything, I want all the income for my father (though he never asked me for money), but this is what my heart says, because I know it will be a big help to support his dialysis, even without asking me.”

We Filipinos know the value of family, especially when it comes to our parents, so shout out to all loving daughters/ sons who are working hard here in the UAE, you are doing great! Everything is possible if you want to, and if you pray for it. I always thank Allah for giving me this blessing, and to my husband (the best husband!), for supporting me all the way. And Inshallah, soon I will have my own business here in UAE as well.

Yas Plaza Hotels brings renowned kitchen master, Chef Christoph Schaper to Belgian Café Yas Island, bringing his decades of international and local kitchen experience to lead and oversee the dining venue’s offers, menu, and services.

In the list of flavourful bites are the new appetizers including Canadian Poutine, Currywurst, and Limo Platter. Customers can also try the fresh additions to the starter’s menu like the Marinated Quinoa with smoked salmon, mixed green leaves, tomato, and tuna salad. Mouthwatering seafood dishes such as Mussels Thai Curry and Tagliatelle pasta, tomato sauce, and mussels are also a must-try.

Chef Christoph has also added Cajun Beef Burger, Lamb Chops, Roasted Corn-fed Baby chicken, Slow cooked duck breast, and New York-style Hot Dog to satisfy the savory palates of restaurant-goers; and desserts like the Belgian Waffle, Cheesecake with Berry Compote, and Apple Tarte to indulge in.

Chef Christoph Schaper started his culinary gig in 1987 as an apprentice chef at the Hotel InterContinental Hannover in Germany, where he had the

Introducing Chef Christoph Schaper

opportunity to partake in different kitchen operations.

Chef Christoph underwent trainings not only in pastry, bakery, and butchery but also in sales, marketing, and other hospitality expertise to ensure he stood out from the crowd. During this stint, he bagged awards at the Commis Rotisseur Contest of the Chain des Rôtisseurs. Schaper was later promoted as Commis Saucier with nominations for Fast Track Management Scheme 2000.

He then moved to the United Kingdom to expand his horizon in creating flavorful dishes as the Junior Sous Chef at The Forum InterContinental Hotel in London in 1993 and came back to Germany in 1995 as the Executive Chef of Hotel Wintersmühle in Bielefeld.

With his extensive skills honed over time, he was recruited as Chef de Cuisine in Hotel InterContinental Doha for two years then transferred as an Outlet Chef in Hotel InterContinental Abu Dhabi from 2014 to 2017. His name also rose to fame among food critics and frequented several magazines as an industry expert.

From 2017 to 2021, he worked as Chef de Cuisine at Belgian Café

and garnered recognition on What’s On Awards for two years as Winner for Favourite Pub Grub. He was then involved as the Chef de Cuisine of Raclette Brasserie and Cafe Mamsha Saadiyat in Abu Dhabi which centered their hub on European dishes. The restaurant, under Chef Christoph’s supervision, won Newcomer of the Year and Highly Commended Favourite European Restaurant on What’s On Awards 2022.

Aside from his experience as a culinary expert, Chef Christoph also worked as a Software Developer and Designer from 1991 to 1993 and 2004 to 2008 in Germany which enhanced his skills outside the corners of the kitchens.

With over 30 years of experience driven by both traditional and innovative cuisine, he is now back to be at the helm once again of Belgian Café Yas Island revamping its menu with new exciting dishes.

Sudeep Sinha, Cluster Head Chef at Premier Inn Doha Education City and Premier Inn Doha International Airport, has never dreamed of being a maestro in the kitchen.

“I was accepted at the Institute of Hotel Management in Chennai, and before long my interests in food got serious, and culinary was the only class I was really interested in attending!” Chef Sudeep told Food Trip Magazine.

“My career started with Oberoi (Hotels and Resorts), and then I joined Taj Hotels & Resorts which was an amazing experience. I started developing, practicing and learning about food – and even worked double shifts to learn more about culinary practises. I miss those days!”

Chef Sudeep said he has been “intrigued” by food all his life, when asked what drove him to pursue a career in cooking.

“From a young age, I used to enjoy fire pits and ‘game’ cooking which, in India, means cooking outdoors. The aroma of different spices experienced when passing a food joint – where local people prepare family recipes at the roadside – still fascinates me,” he shared.

Chef Sudeep: creating a fusion of Middle Eastern and European favourites

Chef Sudeep said lots of great things are happening in the gastronomy industry these days.

“Legendary chefs have given us their own unique creation which became the benchmark for culinary standards, such as Thomas Keller’s French Laundry in California and Vikas Khanna’s Junoon – the famous Indian restaurant in New York.

“We can expect a lot of new things still to come, and I think the focus will be on elegant presentation with a significant emphasis on health benefits,” he said.

On his current post, Chef Sudeep said he is “quickly learning a lot about Middle Eastern food.”

“It’s so nice to see how food changes and adapts so easily to reflect the region’s climate and diversity. It’s great to adapt British, Middle Eastern and Asian recipes with a twist. I’m currently working to create a fusion of Middle Eastern and European favourites,” he said.

“I’m also working on new menus for the future, aiming to present guests with a Middle Eastern variation of their own country’s dishes, such as the Umm Ali Brule.”

Chef Sudeep said the FIFA World Cup, happening in Qatar from 20 November to 18 December 2022, is “an exciting time for the food and beverage industry” in the country.

Born in Jabalpur, India, Chef Sudeep has almost 20 years’ experience in the hospitality industry, primarily in the luxury hotel and restaurant sector, in Asia, the UK and Middle East.

After spending a year in London, UK, as executive chef with Intercontinental Hotels, Sudeep moved back to Goa to join the Kenilworth Beach Resort & Spa as executive chef and subsequently the Alila Diwa.

Three years later he moved to Bhutan where, as food and beverage director, he opened two properties from Realm Hotels: The Dewa Thimphu and the Pema. His last post before moving to Premier Inn was with Club Mahindra in Goa as executive chef.

Chef Sudeep joined Premier Inn in December 2021 and very quickly adapted to Middle Eastern custom, culture and cuisine in his first executive chef role in the region.