Food Trip Magazine | Vol 1, Issue 8

Publisher

Ryan Namia Content Director Jojo Dass

Contributing Writers

Welcome to Food Trip Magazine’s first edition of the year.

In this issue, we talked to several stakeholders and filed a very interesting special report on the rebound of UAE’s dining scene.

We also highlighted inspiring stories of people who have worked their way up and shine like a beacon:

Executive Chef Ricardo Bojador of Kata Japanese restaurant whose interesting life journey can get you carried away.

Dr. Daffodils Guevarra and her version of a happy pill.

Frel Jimenez Villaflor and her thriving ‘puto bumbong’ business.

Marvin Amparo who let his passion for food and beverage has led him to lead a team at a classy Greek restaurant.

The Review section has our take on a journey into Turkish gastronomy at Rixos Bab Al Bahr getaway; and Little Bangkok’s ‘Unlimited Weekend’ deal. Indulge.

TABLE OF CONTENTS

Sales and Marketing Elaine Marbella

When he was in college pursuing a career in law, Ricardo Bojador, then a working student, worked as a steward in a restaurant at a five-star hotel in Ermita, Manila to support himself.

Today, Bojador still works at a restaurant – not anymore as a dishwasher, but as an awardwinning executive chef at a classy Japanese dining venue in Dubai Mall.

Cooking with Doc Daffodils – Page 28

Marvin Amparo: So Pinoy, yet so Greek – Page 35

Reviews – Page 37

Gabriel John Rimando Publications Manager

Amanda Hensley Zainab Shahid Sayed Hussain

Sales and Marketing Manager Orli Gayeta

Joel Lara Genove Darshani Nimanthi Rajapaksha John Paul Cosico

Senior Graphic Designer Allan Caragao

Multimedia Manager Jonathan Dumas Distribution Manager Raymart Patulot Distribution

Quereshi

SPECIAL REPORT: Happy days are back in UAE’s dining scene – Page 5

Chef Sherif Namzy: He plays football, too! - Page 24

Frel Villaflor and the intriguing ‘puto bumbong’ - Page 33

SPECIAL REPORT:

Happy days are back in UAE’s dining scene

By Jojo Dass

Dubai and Abu Dhabi have been experiencing a fresh wave of new restaurant openings in the past three months. Food Trip Magazine talked to stakeholders and filed this report.

In what observers say was an unprecedented number of restaurant openings happening in a month’s time, at least nine dining venues launched in October while another nine opened in November.

This, as seven new menus were rolled out also in October by existing restaurants; five in November.

Renewed activities in the UAE’s food and beverage (F&B) sector have visibly increased with the announced openings and offers. These, stakeholders say, are indications that, indeed, happy days are back in the country’s dining scene.

Factors

Several factors are being seen to have contributed to this, among them the six-month Expo 2020 Dubai global event from October 2022 to March 2023, which F&B experts say has brought confidence back among restaurateurs following the 2020 pandemic.

“The rebound happened close to the middle of Expo 2020,” said Peggy Li, an independent F&B marketing specialist helping international brands sell and grow in China via e-commerce and digital marketing.

“The UAE government has been very progressive. It has shown a very positive (approach).”

Philotimos, which serves authentic Greek cuisine, is noted to be among offshoots of Expo 2020 Dubai during which it had a venue named The

‘Several factors are being seen to have contributed to this, among them the six-month Expo 2020 Dubai global event from October 2022 to March 2023, which F&B experts say has brought confidence back among restaurateurs following the 2020 pandemic.’

Little Greek.

“The Greek restaurant concept was born (out of the) success of having ‘The Little Greek’ at Expo 2020,” said Spero Panagakis and Alexander Stumpf, owners of BB Social Dining.

“The menu and concept were so successful during Expo 2020 that the natural progression was too open an outlet.”

Huna, known for curating experiences through design and recognizing storytellers in the culinary landscape, opened its first and largest venue late last month, located in Abu Dhabi’s Yas Mall, with BB Social Dining among recognizable names of restaurants and retail outlets.

‘Bounced back’ Aleix Garcia, managing partner at Infini Concepts, said Dubai “bounced back at a fast pace after the pandemic.”

“Tourists looked for the best places to dine at, whether they’ve seen it

on an influencer’s account or word of mouth, and luckily we’re very aggressive with our marketing, so word got out about our concepts.”

Infini Concepts operates Tabu and Hayal in St Regis Hotel, Downtown Dubai. Tabu, engaged in “theatrical gastronomy,” opened in May this year; Hayal, which is a mix of Turkish cuisine and entertainment, opened in October.

Garcia said Dubai is “absolutely heaving at the moment and that’s mainly due to new openings, busy season and the weather becoming a lot more bearable.

“When it comes to restaurants in Dubai, competition is fierce. So, it’s important to think outside the box to ensure you’re standing out from the crowd. I think lots of restaurants are putting more effort into entertainment.”

So far this month, three more new dining venues have made announcements about their launch.

Hikina Restaurant has re-opened its doors and will once again showcase delicious Pan-Asian fare, including traditional dishes from the Far East.

The Saffron Boutique, a Pan-Indian restaurant opened on Dec. 20, 2022 at the Oaks Ibn Battuta Gate Hotel.

The Goofy Cow Burger, voted as one of the world’s best burgers in 2022, has opened its second Dubai outlet just two months after launching in the city.

Li said the Dubai debut of the prestigious Michelin Guide, which lists the city’s top restaurants, also was a big boost to the dining scene.

“This also added confidence on the future of the F&B in the UAE” said Li. “It added much bigger prospects for the culinary industry.”

At least 69 restaurants were in the Michelin Guide, with a total of 13 stars and one Green Star awarded.

According to reports, Al Muntaha, 11 Woodfire, Armani/Ristorante,

Dubai debut of the prestigious Michelin Guide, which lists the city’s top restaurants, also was a big boost to the dining scene.’

Hakkasan, Hoseki, Ossiano, Tasca by Jose Avillez, Torno Subito and Tresind Studio have been awarded one star each. A one-star award indicates high-quality cooking.

Two venues -- Il Ristorante - Niko Romito and Stay by Yannick Alleno – were awarded two stars, which means these venues have excellent cooking.

It was the first-ever Michelin Guide edition in the UAE, which was followed by another listing for Abu Dhabi.

Adding to this is the first edition of MENA’s 50 Best Restaurants held earlier this year in Abu Dhabi during which Zuma, a contemporary Japanese restaurant in Dubai taking second spot.

‘The

The United Arab Emirates was “way ahead on the curve in opening up,” said Chef Avinash Mohan, who headed Emaar’s hospitality and catering operations at the recentlyconcluded Expo 2020 Dubai and is now running his own dining venue –the Cochin Harbour Restaurant.

Being ahead, he said, this has “pushed the demand in terms of people coming here.”

And that, he said, contributed to the rebound of the food and beverage industry.

“Indeed,” Chef Avinash said, “there has been an immense increase in people dining out post-pandemic, and Dubai being one of the most organized cities globally to control the effects of the same, the rebound to normalcy has been really faster.”

“This has significantly helped people

overcome the pandemic scar and lead to swift normalcy.Peple have started to dine out with full strength .At the same time this success especially at EXPO2020 has brought guests globally to come to Dubai which has helped grown tourism immensely.”

Dubai, being the melting pot of the world, will always have a demand for global cuisine, said Martin Venter, Chief Operating Officer at

‘Indeed, there has been an immense increase in people dining out postpandemic, and Dubai being one of the most organized cities globally to control the effects of the same, the rebound to normalcy has been really faster.’

Kitch-In.

“With its expatriate population and a large transient community always looking for home comforts, it’s a natural evolution of the food and beverage landscape to have new and wonderfully unique concepts launched throughout the city.

“The F&B sector can only improve since the lockdown. The crippling effects on many operators were catastrophic. I choose to be more pragmatic about it and see it as a natural evolution. The strong operators with solid fundamentals (good food, reasonable pricing, and a value proposition) will survive,” he added.

With around 16 million tourists drawn to the lights and sights of Dubai annually, tourism is an excellent source of revenue and provides much-needed footfall throughout all venues in Dubai, said Venter.

So, where is the UAE’s dining scene headed?

The New York Times recently reported that Dubai’s food and beverage sector is on full throttle with its 13,000 dining venues.

NYT noted an upswing in the Gulf’s tourism activities, buoyed further by the just-concluded FIFA World Cup Qatar, which drew millions to the peninsular Arab country.

The spill over, coupled with the UAE’s robust economy, which, according to the International Monetary Fund (IMF) is seen to grow by more than 6% this year, is anticipated to fuel more growth in the country’s hospitality and restaurant industries.

This, in turn, could result to a more vibrant dining scene taking it to the next level, experts say.

“The industry pulse is all positive and eager to gain the ground of growth,” said Li, while also noting new hotel openings like the new Royal Atlantis, which she said, will house six new high profile restaurants.

Li said F&B and the hospitality sectors have nowhere to go but

expand. “Indeed. Many DXB (Dubai) brands are opening in the Kingdom of Saudi Arabia,” she said.

Rosy economic projections, coupled with increased hotel activities, said Li, “help boost confidence to set up shop in DXB and on to the Gulf Cooperating Countries (GCC).”

Staying the course, the UAE’s F&B appears headed for more of the good times, she said.

(Photo credits: Tabu Restaurant. Philotimos. Hikina Restaurant. Cocotte Dubai)

‘The industry pulse is all positive and eager to gain the ground of growth.’

Working culinary wonders in the kitchen

Photo courtesy of Desert Wok Restaurant

Ricardo Bojador

Award-winning Filipino executive chef

When he was in college pursuing a career in law, Ricardo Bojador, then a working student, washed dishes at a five-star hotel in Ermita, Manila to support himself.

“I began my first job in the kitchen as a dishwasher in one of the fivestar hotels, followed by work in fastfood restaurants,” Bojador said.

Today, Bojador, 43, still works at a restaurant – not anymore as a dishwasher, but as an awardwinning executive chef at a classy Japanese dining venue in Dubai Mall.

Chef Ric runs kitchen operations at Kata, which has just recently opened in the Dubai Mall located across from the Dubai Fountain. The

award-winning chef created a set menu for AED 5,000 front-row, dinner seats for the Burj Khalifa New Year’s Eve fireworks display and laser show.

The restaurant, which attracts European and Arab visitors, is also very close to the stunning Burj Khalifa tower, the world’s tallest man-made structure at 828 metres.

“It warms my heart to lead a homegrown restaurant. It’s a bit challenging because the restaurant is new and we are still introducing it to the market. But we are prepared for the challenges,” said Chef Ricardo, who hails from Bicol in the Philippines.

Bojador said it has been a “colourful and rewarding” career in the culinary world for him.

“Looking back,” he said, “the highlight of my career has been the people I have had the opportunity to work, learn, and grow with.”

Bojador said Kata offers Japanese cuisine “with a twist.”

“In our profession, the pressure is always there. We always ensure that we have considered all aspects –texture, temperature, presentation and so on – before we serve the dish,” said Bojador, who went to college at University of the East –Recto as a working student and had wanted to pursue a career in law. He however quit school to work full time and provide financial support to his parents and siblings.

Bojador’s New Year’s Eve creation has been described as a “creative

and bold menu.” His set menu took diners on a culinary journey of note.

Chef Ricardo arrived in Dubai 16 years ago, where he worked at another Japanese restaurant. Persistent hardwork and training took him to Jumeirah Group Hotels, which runs high-end dining venues; he worked as demi chef for five years.

In 2013, Bojador joined the trendy Katsuya by Starck as a senior sous chef. He would later on become head chef and then executive chef. He got on board to be part of Kata’s opening team in midNovember.

“It warms my heart to lead a homegrown restaurant. Looking back, the highlight of my career has been the people I have had the opportunity to work, learn, and grow with.”

Former dentist is Fatafeat’s new Star Chef

Warner Bros. Discovery’s largest Arabic food network, Fatafeat, announced Khalil Churiteh as the winner of its regionwide cooking competition talent show, Star Chef 2022.

Chef Khalil won the title after completing a four-week challenge ranging from cooking specific recipes to one-on-one cook-offs at the Fatafeat studio. The competition was judged by celebrity chefs Mohammad Orfali and Tarek

Ibrahim. “I’m grateful for this once-in-alifetime opportunity to have been able to showcase my skills and compete with talented chefs

‘I’m grateful for this oncein-a-lifetime opportunity to have been able to showcase my skills and compete with talented chefs from all over the region.’

from all over the region. I would also like to thank Fatafeat and chefs Mohammad Orfali and Tarek Ibrahim for their advice and guidance throughout the show,” said Chef Khalil.

A former dentist who left his career to pursue his passion for cooking, Chef Khalil is expected to be seen

more on Fatafeat in the coming year.

Fatafeat was launched in 2006 as the first Arabic channel in the Middle East specialized in culinary arts. It is part of Warner Bros. Discovery and a subsidiary of Takhayal Entertainment.

Broadcasting its programs to millions

of households in 21 Arabic-speaking countries across the Middle East and North Africa, Fatafeat offers the best in innovative and creative ideas in cooking delicious dishes from a talented team of local and international chefs to inspire and entertain the whole family.

It’s full circle for the multi-awarded Olivier Ramos

Aformer executive chef, who has gone full circle in the exciting world of gastronomy, is Habtoor Grand Resort, Autograph Collection’s new Food and Beverage director.

“I am thrilled to join the dynamic team at Habtoor Grand Resort, Autograph Collection. With extensive experience in the F&B industry, I hope to introduce an array of diverse offerings on the menu including a flavourful mix of European, Asian and Middle Eastern cuisine with fresh focus in service delivery,” Olivier Ramos said.

“I look forward to elevating the guest expectations in the overall Food and Beverage aspect.”

Olivier has with him three decades of extensive experience in the hospitality industry and has a strong background after working in several international hotel chains in France, Bermuda, USA, UK, Spain, Maldives, North Europe and UAE.

He has excelled in various roles

including hotel manager, F&B director, corporate F&B director, and executive chef.

Prior to joining Habtoor Grand Resort, Olivier has closely worked with well-reputed hospitality brands and renowned chains. He was appointed F&B director at Dukes The Palm Dubai and Barcelo Group – Spain/Northern Europe to name a few.

Working in a multicultural environment aided him with the knowledge to set priorities, make

Olivier has with him three decades of extensive experience in the hospitality industry and has a strong background after working in several international hotel chains in France, Bermuda, USA, UK, Spain, Maldives, North Europe and UAE.

good decisions and thrive in his workplace.

Olivier has bagged multiple culinary awards such as a Gold Medal for ‘Best Product UAE Meat Pork Recipe’ at a USA cook-off, Gold Medal for ‘Best Product US Meat E&J’ at a Caribbean competition in San Francisco, Gold Medal at the Young Culinary Creativity of Mediterranean, Silver Medal for a Caribbean competition in USA.

A phenomenal leader with an entrepreneurial mindset, Olivier believes in building a strong team culture and is proficient in handling any potential obstacles in his path. He is highly guest-oriented and acquires an in-depth knowledge in strategic planning, management principles, resource allocation, creating scalable and sustaining recipes and menus, and quality assurance. His ability to lead by example inspires his team and sets the scene for the best possible outcome.

A day in the life of Taha Elouazzani

Taking risks in life is intended for those with brave hearts. A heart that never stops loving and fantasizing about the best experience of a lifetime: for someone ambitious and passionate, the risk is simply a challenge that can be turned into enjoyment.

Taha Elouazzani, a young Moroccan man who was raised and born in Morocco, believes that one should live today and take risks because great things will happen. He grew up in Essaouira, Morocco, and was born in Casablanca.

Taha discovered more about himself when he started his adolescent years and entered high school. He even had the chance to find out that music and sports were his true loves. Despite being a sportsman, he did well in school, and his abilities led him to college, where he met new people who shared his interests.

His love of music inspired him to form a group during his college years and begin singing Rap, and he chose to study applied arts as his

major. This initiative allowed him to share his art by organizing events.

Taha received his bachelor’s degree in applied arts and went to Marrakech to study audiovisual and law, which he did not complete but learned a lot from. After some time. He chose to study hotel management because he believes he is good at it. In 2016, he received his hotel management diploma.

This fantastic man then went to Brazil for a vacation, which changed opened his mind and made him love life.

Taha worked at a call center in Casablanca, where he moderated video content and photos. Although it was far from what he studied about, it was a start toward earning good money. His first job was actually all about jumping on boats to get leftover fish and sell it to make money so he could record his music.

His hospitality career began when he returned to Essaouira, where he started as a waiter, a receptionist, and finally a bartender, where he discovered himself through art. “I was always creating parties, working on festivals until I found a good job as a bartender with a Spanish guy who is legendary in the hospitality realm,” he says.

Dubai life

In 2021, Taha was offered a job in northern Morocco as part of a large project with a caviar company to open a bar at a beach resort for the summer season, which led him to Dubai. He got his first job in Dubai as bar supervisor at Americano Souk Madinat Jumeirah. At the time, he was learning about people and how the system works.

“I am social and open to everything, which helped me adapt quickly and make friends. As a short-term resident of Dubai,

The most satisfying thing about my job is the good reviews I get and how we can draw a smile on people’s faces.”

I am delighted with what I have accomplished. Several people around me have supported and appreciated my work, which I am always looking forward to,” Taha said.

There is also a time that he decided to make a concept called Breaking Bars that shows his art of mixology and creating events. It started on September 11, 2021 and it was his first ever episode, the moments are great that compliments the tasty cocktails that his offers.

“After this event, my contact list started to get bigger and people started noticing me, I moved out from this venue to another one but with the same company, this time it’s a beach club 10 times busier and more hard work, but I always enjoy it,” he said.

Taha’s second episode was on November 22, 2022 at Weslodge Salon Marriott Hotel. This time, it was different with a theme of 90’s fashion which was a big success to his concept.

He has been in Dubai for a year, and according to him, Dubai is a well-organized city, and you can tell that all of its residents and visitors are on the same string level. For him, life after work consists primarily of going out to do bartending, hosting events, and meeting new people.

He enjoys his current job because he is ambitious and passionate about everything. He wants challenges, which he believes is one of the reasons he chose hospitality where every day is a new day.

“I like serving people and making them happy. I like my team; that makes the day smooth with all the joy and professional skills,” Taha said.

“The most satisfying thing about my job is the good reviews I get from my guests and how we can draw a smile on their faces.”

Finally, his ultimate goal is to own his bar restaurant where he can share his experiences and transform them into works of art.

Chef Sherif Namzy: He plays football, too!

Chef Sherif Nazmy, a 43-year-old Egyptian with more than 20 years of experience in the Food and Beverage (F&B) industry, is currently executive chef at Majlis Al Sultan, an Arabic-Mediterranean restaurant serving authentic and delicious cuisines from around the world.

Chef Sherif is in charge of the day-to-day operations and management of Majlis Al Sultan’s kitchens to provide diners with the best dining and hospitality experiences possible. Aside from that, he collaborates closely with the team he handpicked from across the Arab world, and at the same time, experiments with various ingredients to provide an unforgettable gastronomic experience to all customers.

He has been in the UAE for 16 years and began his culinary career at the age of 14 after being inspired by his father, a highly skilled chef. In 2003, he started out as a chef at the Four Seasons Hotel Cairo at Nile Plaza in Egypt and was soon promoted as Junior Sous Chef.

Throughout his career, Chef Sherif worked in luxury hotels in Egypt and the United Arab Emirates. Between

2008 and 2013, he worked at Cairo’s highly acclaimed Michelin star fine dining restaurant Sachi Heliopolis; Jumeirah Group, Burj Al Arab’s Al Iwan Restaurant, and Madinat Jumeirah’s “Sho Fe Ma Fe.” Chef Sherif also led the Sachi Heliopolis team to a 3-star Michelin rating.

Chef Sherif was the executive sous chef at the Al Hamra Residence Hotel in Ras Al Khaimah, where he led the culinary division for six years and contributed to the development of restaurants in the marine, yacht, and golf clubs. He oversaw the opening of Al Hamra Residence’s Sea Breeze Restaurant, an upscale beachfront dining destination. He is currently a member of the Egypt Young Chefs Club.

Asked why he chose a career in gastronomy, Chef Sherif said: “I am passionate about the environment of restaurants and kitchens; and the greatest reward is the enjoyment of customers. I enjoy and reflect on the entire process — buying ingredients, preparing them, cooking and serving food, and building and working with a fantastic team. One of the biggest upsides is creating innovative menus for different occasions.”

Chef Sherif enjoys keeping up with trends in the food and beverage industry and learning more about the local culture, cuisines, flavors, and ingredients. He makes it a point to use locally sourced spices and produce to create and present authentic Middle Eastern dishes with a modern and creative twist.

There’s also more to the chef than cooking. He is a member of a football sports league. He enjoys attending local festivals and even going out to eat as a means of furthering his research and development.

So, you’ll know where to find him if you don’t see him in the kitchen.

“Iam passionate about restaurants and kitchens; and the greatest reward is the enjoyment of customers. One of the biggest upsides is creating innovative menus for different occasions.”

Manuel Jose Caicedo – from cook to executive chef

Atalented cook, who has risen from the ranks, is Habtoor Grand Resort, Autograph Collection’s new executive chef.

Chef Manuel Jose Caicedo secured his post degree in Culinary and Kitchen Management from the University of Culinary School in Barcelona and holds a wealth of international experience and knowledge in cooking and managing multiple cuisines.

From being a cook to an executive chef across Latin America and Spain, Chef Manuel has successfully worked his way up in the kitchen by handling different roles and has now continued his culinary journey in Dubai as the executive chef working with different brands.

Chef Manuel has worked as executive chef at Jumeirah Group/ Jumeirah Hotels & Resorts and as an executive culinary producer at Paramount Hotels & Resorts, where he gained a world of experience.

He worked as the executive banquet chef at the Ritz-Carlton Hotel in Dubai where he successfully led the culinary department and oversaw the operations.

Prior to that, Chef Manuel had the honour of working in Spain at RitzCarlton Hotel Arts alongside Paco Perez – a prominent chef with five Michelin stars, and Sergio Arola – a Spanish chef with two Michelin stars.

He was also part of the team at El Racó D’ en Freixa, where he developed creative menu ideas.

Chef Manuel has successfully worked his way up in the kitchen by handling different roles and has now continued his culinary journey in Dubai as the executive chef working with different brands.

Chef Manuel is experienced in opening new restaurant venues and hotels in Madrid, Tenerife and Barcelona and has catered up to 3000 guests.

A goal-oriented professional with expert culinary knowledge in multiple cuisines, including Spanish, Continental, Mediterranean and Middle Eastern, Chef Manuel is responsible for leading the operations, planning, organization and management of food preparation at the resort.

He is also the creative brain behind menu planning and recipe design, and ensures consistent quality in food production that exceeds the guest expectations.

Cooking with Doc Daffodils

Dr. Daffodils Guevarra is a seasoned doctor working for the past 13 years at Prime Medical Center’s Reef Mall Deira Branch.

“I try to tackle work/life balance by doing activities like cycling, cooking, reading, and exploring UAE during the weekends and non-working hours,” she tells Food Trip Magazine.

“I found out that cooking, as a hobby, is my version of a happy pill and an even better coping mechanism for stress.”

Doc Daffodils say she loves cooking for family and friends - Filipino dishes like adobo, pinakbet, chicken caldereta, as well as other international dishes that tickle Filipinos’ taste buds – cajun seafood shrimps, pesto pasta and pesto salmon, among others.

In this post, she shares how to cook green pesto salmon.

Ingredients good for 2 people - 2 pcs salmon, green pesto,green beans, fresh basil, cherry tomatoes, vegetable stock cube, lemon, black pepper, olive oil, salt and water.

out that cooking, as a hobby, is my version of a happy pill and an even better coping mechanism for stress.’

How to cook - After preheating oven to 200 C, place salmon in baking tray. Cut salmon in middle making a longitudinal slice for you to insert the pesto in. With a spoon, fill the cut with your pesto. Season the salmon with black pepper and bake the salmon in oven for 15 minutes.

While salmon pieces are in the oven, drizzle a pan with olive oil and butter, then put the cherry tomatoes in. Cook for five minutes or until tomatoes start to turn brown. Dissolve your vegetable cube in 150 ml boiled water and pour it into the pan. Cook until sauce begins to thicken.

Meanwhile, cut the beans into bitesize pieces and chop the basil leaves. Cook the beans in a pot of boiling water for five minutes and drain.

Add the beans and basil to your pan of cherry tomatoes and mix. Season it with salt and pepper then add 1.5 tablespoon of lemon juice.

Remove excess sauce from the pan and you can serve your lemon butter sauce separately.

Serve the pesto salmon in a nice plate with the green beans and tomatoes and lemon butter sauce to the side.

Enjoy!

‘Ifound

How to prepare the perfect chicken satay

There’s a thousand and one way to make the all-time fave Chicken Satay. But there’s only one that works.

Chicken satay is an appetizer staple on any Vietnamese restaurant menu. It’s a concoction of flavours -- the unique taste coconut milk, curry powder and turmeric pairs deliciously with peanut dipping sauce.

Foodies suggest that the boneless skinless chicken thighs be marinated for at least two hours but experts say they prefer it done overnight.

This marinade is extremely fast to throw together and extremely flavorful.

In Dubai, a specialty, award-winning restaurant, Vietnamese Foodies, is having its free cooking classes for Dubai-based foodies, which was initially launched last month and will be running till April.

The family-owned eatery is offering a series of free monthly workshops for aspiring Vietnamese foodies at the restaurant’s Nakheel Mall, Burj Vista and Dubai Hills Mall branches. The workshops are free and open to adults and teens and take place at the dates below from 3:30pm.

Among the workshops is one about Chicken Satay Wraps & Portobello Wraps, where participants learn how to prepare marinade for chicken satay and portobello wraps, how to properly marinade, make the skewers and grill chicken satay. They will learn how to make lettuce wraps and dipping sauce for the wraps. As with all workshops, attendees will also enjoy the fruits of their labour.

Those wishing to attend may register via Whatsapp on +971 50 958 0014. All attendees will make these quintessential Vietnamese favourites alongside Vietnamese Foodies own team of chefs.

Foodies suggest that the boneless skinless chicken thighs be marinated for at least two hours but experts say they prefer it done overnight.

Vietnamese Foodies’ founder and executive Chef Lily Hoa Nguyen said Vietnamese Foodies began with “sharing a love of fresh, authentic and delicious Vietnamese cuisine through cooking classes which is why we’re so excited to offer this calendar of classes to our customers.”

For more information, visit www. vietnamese foodies.com.

The people that you meet each day

Frel and her intriguing ‘puto bumbong’

It’s the yuletide season all year round back here. Thanks to an enterprising overseas Filipino worker (OFW) from Pampanga, who quit a good paying, steady job five years ago and took her chances at starting up a puto bubong and bibingka business that has now gone so popular that others have followed suit.

‘It was a bit difficult when I had to leave my regular job and focus on the business. It took a year before I managed to get returns on my investment. All the while, I had no regular income. Then I introduced the bibingka, and that’s when things started turning around for the better. After a few months, I also introduced the puto bumbong.’

“In 2017, I introduced puto bumbong and bibingka here in Dubai ,” said Frel Jimenez Villaflor, who arrived on a visit visa in 2006 and, for about 11 years, worked in the media and advertising field, first as in sales, then on to being production manager.

Villaflor’s puto bumbong and bibingka are prepared and cooked in the traditional method, where the former, for instance, is extracted from a small bamboo tube by shaking the cylindrical container, which is wrapped in cloth, and applying force on it with bare hands, much to the awe of tourists who obviously have not seen food done that way.

“I am a bit meticulous with food, that’s why I have always wanted to bring those that our fellow Filipinos here miss, and prepare them just like how we do it back home,” said Villaflor.

First love

Asked why she left a goodpaying job and took the risky venture, Villaflor said: “Being a Kapampangan (native of Pampanga, a province in the Philippines), cooking is really my first love. And, I grew up seeing my mother being a businesswoman, so I looked up to her and told myself I’m going to make it on my own someday.”

Her journey has not been without challenges. She first embarked on a coffee and donut kiosk that did not make much.

“It was a bit difficult when I had to leave my regular job and focus on the business. It took a year before I managed to get returns on my investment. All the while, I had no regular income. Then I introduced the bibingka, and that’s when things started turning around for the better. After a few months, I also introduced the puto bumbong,” Villaflor said.

Branched out

These days, puto bumbong kiosks have sprouted across Dubai, with at least one in a popular mall. Villaflor said she still has her regular customers. She has also branched out, having opened another kiosk, this time offering grilled seafood meals.

“We have customers who have remained with us since day one,” she said.

Villaflor has her kiosks set up at the ongoing Rigga Night Market, which opened in late September and will run till May 31 next year. Business is doing good.

“It’s super busy. Most of the time, customers had to queue up, place their order for the puto

bumbong and bibingka, then come back after an hour or two to get them,” Villaflor said in a mix of the vernacular and English.

Villaflor said there are plans to open a standalone restaurant for the puto bumbong, bibingka, grilled seafood meals as well as the kwek-kwek range when the Rigga Night Market closes.

“We are looking for a bigger place in God’s will and perfect time para kahit hindi pasko makakabili pa rin ng puto bumbong and bibingka ang mga kababayan natin, mga ibang nationalities at mga turista,” she said.

(We are looking… so that our fellow Filipinos, other nationalities and tourists can enjoy the puto bumbong ang bibingka even if it’s not Christmas.)

Delicacies

Considered seasonal delicacies back home, Puto bumbong is glutinous purple rice cake steamed in bamboo tubes and served on a fresh banana leaf, for that added mouth-watering scent, with toppings like grated coconut and butter; bibingka, on the other hand, is a rice cake charcoal-baked on a round banana leaf atop covered clay ovens, and served with cheese, slices of salted egg and as well grated coconut.

Pinoy, yet so Greek Marvin Amparo

He took up a course in automotive engineering back in college. But life in a restaurant caught his interest, and so these days he works as manager at a top Greek dining destination in an upscale part of the city.

Now a seasoned F&B professional, 47-year-old Marvin Amparo got on board Philotimos Mezze & Grill at the Dar Al Wasl Mall in October this year to be part of its opening team.

“Working at Philotimos, you get to meet lots of different nationalities because Greek food is well known all over the world,” said Amparo, who counts among a few hundred Filipinos working mid-level positions in Dubai’s food and beverage (F&B) scene.

“As restaurant manager, I have to ensure that operations are running smoothly. I oversee finances, deliver excellent Greek experience, deliver superior food and beverage service, and maximize guests’ satisfaction,” he tells GMA News Online.

There are about 60 Greek restaurants across Dubai. Philotimos, Greek for “love of honor,” is unique because all dishes on the spread are sourced from Greece, giving customers an authentic taste of Greek cuisines in Dubai.

He said the Greek and Filipinos share a common trait. “The hospitality of the Pinoys and the Greek are almost the same. We like to share our blessings and spread the love,” Amparo said.

Turning Greek

He said it took him “around a month of continuous practice to speak and deliver the right pronunciation of Greek dishes,” and has actually grown to love the food, himself, among them, the moussaka, described as the Greek version of lasagna albeit with its layered gratin of eggplant, zucchini, sweet potatoes, tomatoes, and cheesy béchamel sauce.

There is also the Chicken Souvlaki, somewhat a “cousin” of the Thai satay; and the fried Saganaki Cheese, his “personal favorite” served oozing with melted Kefalograviera Cheese inside, with honey and sesame seeds poured all over.

“Filipino foods taste so good and yummy. But most are unhealthy like adobo, lechon, crispy pata. Greek foods are usually made from fresh ingredients like vegetables, nuts, yogurt, cheese, fresh fruits, honey and herbs,” Amparo said.

Amparo said he can also prepare and cook Greek dishes.

So

‘The hospitality of the Pinoys and the Greek are almost the same. We like to share our blessings and spread the love.’

Visit visa

Amparo arrived in Dubai 12 years ago on a visit visa. Four years later in 2014, his F&B career gathered steam after being selected to be in the pre-opening team of Eat Greek, another Greek restaurant in Dubai’s touristy Jumeirah Beach Road (JBR) area.

In the F&B and hospitality world, being part of a pre-opening team requires a lot of hard work preparing for the big day. Those who had gone through this make it a point to include it in their resumés because it is a big plus factor in terms of work experience.

Following his Eat Greek - JBR stint, Amparo also landed a part in the actual opening team of the same restaurant’s branch in the Dubai Mall two years later in 2016.

Working student

Looking back, Amparo said he just might have pursued the wrong course back in college.

“Medyo malayo nga sa kurso,” Amparo, who hails from Quezon Province, said, laughing.

To help defray tuition expenses at the Technological University of the Philippines (TUP), Amparo worked as a service crew at a big burgers-andfries fastfood chain and then on to a pub in Ermita.

“I liked the camaraderie and the work; I also liked mingling with the guest. That’s how my life in F&B started,” said Amparo, who already knew how to cook since he was 11 years old as his mother had a small restaurant in their hometown.

He went on to work as a waiter at a five-star hotel in Makati, Philippines and a high-end Italian restaurant also in Makati; then as bartender at a top night club in Bonifacio Global City also in the Philippines.

With this background, Amparo tried his luck in Kuwait where he got a job as manager of a unique dining venue, and finally, Dubai in October 2010.

Our take on the food, service and the whole dining experience

(Photo credit: Tabu Restaurant)

Rixos Bab Al Bahr getaway – a journey into Turkish gastronomy

The cool December breeze has descended, ushering in the arrival of the much-awaited desert winter and weeks of festive season fun.

We decided to go on a staycation getaway at Rixos Bab Al Bahr in Ras Al Khaimah, an “ultra all inclusive” resort, as the classy five-star Turkish brand puts it, that is just an hour’s drive from our place in Dubai.

Arriving, we all had that feeling that our days will be that of pampering, enjoying the sea and indulging in great food – a journey into Turkish gastronomy.

We were not mistaken!

Lunch was divinely superb with a sumptuous eclectic selection at Seven Heights all-day dining restaurant. Food was all over the place. Indeed, a weary and hungry travellers’ dream. Roasted beef, grilled chicken, salads…the whole line-up.

There is no shortage of things to do

at Rixos Bab Al Bahr. For one, you can play volleyball on the pristine Marjan Island white sands next to the sea, or hit the gym then enjoy sauna in the spa.

By nightfall, we had once again built up an appetite and were soon on your way to the epicentre of the fun thing: the entertainment square, which has a stage by a swimming pool and is in the middle of at least five dining venues: just perfect.

On our first night, we were treated to a lemon-flavoured salmon gravlax, prawn saganaki, grilled salmon and fish ‘n chips at Fish Bone restaurant. This, while enjoying backto-back performances on stage, including a breath-taking balancing act, a captivating pole dance and soothing music by a violinist.

The next morning’s breakfast at Seven Heights was a culinary experience of cheeses, crepes, salads, eggs and cold cuts, plus the all-time favourite Turkish pide made with beef and egg; and a spinach pide.

Ready for another big day, we took a stroll across the sprawling property highlighted by its somewhat pyramidical structures and the glistening sea.

Lunch was at the L’Olivo Italian restaurant where we indulged in –yes – pasta, pizza and lots of olives.

That evening, we decided to lose our way to the Lalezar Turkish

Lunch was divinely superb with a sumptuous eclectic selection at Seven Heights all-day dining restaurant.

Food was all over the place. Indeed, a weary and hungry travellers’ dream. Roasted beef, grilled chicken, salads… the whole line-up.

restaurant where we were treated to gavurdagi salad for starters, saray katmeri, described as a “beautiful medley of flavours and a traditional savory layered pancakes with spinach, cottage cheese, robust mushrooms and jalapenos.”

We also had Turkish mucver for appetizers.

Mains was a splendid dish of mashed eggplant, bechamel sauce and sautéed lamb – hunkar begendi or Sultan’s Delight, indeed a fitting name.

Of course, cold mezzes were everywhere, among them yaprak sarma – grape leaves stuffed with

aromatic rice, fresh Mediterranean herbs and spices.

And as in the previous evening, the live, world-class, signature Rixos performance under a full moon was enthralling, to say the least.

Indeed, our Rixos Bab Al Bahr getaway was one for the books! Can’t wait to be there again.

A winner dinner at Little Bangkok

By Hungry Peter

It was a weekend, so we thought of no other better way to indulge in good food than in Little Bangkok, which was having it’s “Unlimited Weekend” promo, where you order anything – or everything – on the menu for only AED153 per person, including tax.

Yes. It was unbelievable; even insane, if you will. Average prices of the selections on the menu range from less than AED50 to AED100. So, on a regular day, you would only have at least two or three dishes, depending on your choices, and a drink for AED153.

But it was “Unlimited Weekend,” so we ordered away.

We started with the Khao Pad Sapporod Talay Pao, which is yummy and flavourful AED96 Thai fried rice with egg; diced, grilled chicken, cashew nuts and raisins served artistically in a halved pineapple with at least four jumbo prawns and two mussels on the side.

We paired this with everyone’s all-time favourite Pad Thai, priced

at AED53; a Mixed Thai Platter of crispy pepper prawns, sun-dried beef, vegetable spring rolls and a green papaya salad which would have cost AED76; and a AED 44 Tom Kha Gai, which is spicy and sour coconut soup with chicken, mushrooms and slices of galangal for extra flavour.

And we were just getting started!

Next batch was the AED 69 Aromatic Roasted Duck Plate; and the AED 77 Ped Tod Sauce Makkam, crispy roasted duck with dried chili, shallots and sweet tamarind sauce – divine!

Doing the math, it would have cost us AED670 to consume all 10 dishes! We paid AED306 because it was the “Unlimited Weekend” deal.

Thai food is so full of flavours, indeed and so we went on to order for more: a AED 67 Pla Rad Prik, crispy fish fillet with traditional sweet, sour and spicy sauce; the AED 79 Kataron Duck, which is quarter roasted duck with chestnut and vegetables tossed with aromatic sauce and served on a sizzling plate; a AED40 Prawn Toast; and the AED69 mixed dimsum.

Dessert was the sinful AED36 Full Moon Party, sweet, sticky rice with coconut cream served in taro jam and Thai traditional toppings.

All this while enjoying Thai Milk Tea!

There were just two of us. We got in at close to 8pm. We were done by 10pm. Doing the math, it would have cost us AED670 to consume all 10 dishes in two hours! We paid AED306.

Isn’t that something?

And where did all that food go? Hahaha!!

Buy 1 get another free on beverages at Le Bar in the Le Meridien Fairway

Le Bar, the latest chill spot in Al Garhoud located at the Le Meridien Fairway just three minutes from the GGICO Metro Station, has rolled out a special deal: buy one and get another free on selected beverages from the 7pm to 10:30 pm happy hour.

The bar and lounge, certainly a hidden gem, also has an awesome Filipino band performing in three sets on stage from 8pm to 11:30pm.

The band, named Trio Vibes, is composed of seasoned guitarist, Max, and two professional belters –Ems and Cleo. On their playlists are anything from songs by Dua Lipa to those by Tracy Chapman, Santana, Sting and Alanis Morissette, to name

The bar and lounge, certainly a hidden gem, also has an awesome Filipino band performing in three sets on stage from 8pm to 11:30pm.

a few. The band also accepts requests. And, if you feel like getting into the groove, you may want to try your singing prowess on stage, too.

This experience and an array of international dishes make Le Bar all the rage these days.

The cosy, dimly lit bar and lounge, perfect place to unwind after a really long day at work, has a corner pool table for enthusiasts. It also is not so crowded – just perfect for a little after-hours chat with colleagues while enjoying a meal and soothing music.

On the menu are irresistible mains like Beef and Pepper Pie, Falafel Wrap, Spicy Chicken Burger, Beef Burger and Nasi Goreng. Salads include Chicken Caesar and Fattoush. Le Bar also offers pizzas and warm apple pies.

Come as you are and hit the spot as you listen to Sting’s “Englishman in New York” while you indulge in Butter Chicken Pie or pepperoni pizza and a drink at Le Bar.