BRUNCH

MEET THE CHEF

RINALDO BOSCARO

Executive Chef, Bab Al Qasr Hotel

My father was a chef and he inspired me to start

cooking. At 14, I spent my summer holiday in a pastry shop in Padova, Italy.

He taught me everything I needed to know about becoming a chef and is the best chef I’ve ever worked

for. I admire all chefs who are masters in their own art.

I have eaten in so many

places around the world. I love simplicity and eating street food like Ikan Bakar (grilled fish) in Jalan Alor in Kuala Lumpur, Malaysia.

Restaurants in the UAE

are getting better. Many rising stars in the chef circle are now working in the UAE. But if I had to pick a favourite, the food is always good at Chez Moi.

I’m influenced by travelling around the

world, I’ve been in many places and countries these past 45 years.

My favourite local

ingredient is yoghurt. It’s light and refreshing. I have some every day for breakfast with a bit of honey. babalqasr.com

BRUNCH OF THE MONTH: NAHAAM

A Great British brunch has landed at Conrad Abu Dhabi Etihad Towers

The UK’s reputation for questionably bland grub is steadily being fish ‘n’ chipped away at by an ambassadorial envoy of celebrity chefs, Michelin Starred restaurants, and ubiquity of TV cooking shows. “Perhaps now is the time then,” Nahaam must’ve thought, “to celebrate a new, improved era of British cuisine”, because that’s what it’s doing with ‘Pardon my Brunch’.

The layout will be familiar to those that have brunched at Nahaam before. We’re on our first tour of the dining stations inside the restaurant and stop number one is the seafood station. The change of theme has seen no slip in shellfish standards. Fleshy crab and lobster claws doused (by us) in Marie Rose sauce are a powerful start to the meal.

Whilst seated, there are periodical visits from roaming food servers doing laps of the venue. Our favourite line in this tableside service was the rose pink-centred lamb Wellington. The duxelle, crispy pastry, meat and mushroom sauce drizzled on top were a worthwhile side track.

We’re already off in search of the next course though, and have made our way to the alfresco terrace where the band is playing a rendition of some Maroon 5 pop bop. The live cooking stations feature a carvery section with roasted beef, lamb, and chicken, establishing the UK authenticity credentials further with Yorkshire puddings, gravy and mint sauce.

There’s a curry station, representing the cosmopolitan palate of modern Blighty (as well as the less palatable reasons behind it). There are pies, tikkas and koftas and a mini ‘chippie’ serving up fish ‘n’ chips, with Sarson’s malt vinegar and mushy peas. If you want to take a little trip over the channel, you’ll also find some, great fire-baked pizza (and sushi). Brunch ends in a theatrical performance worthy of a place in Covent Garden’s courtyard. A table-top Eton mess – edible artefacts of dessert are smashed onto a glass-walled counter along with lashings of liquid nitrogen. We load up the plate for one last big push, and as the band plays its farewell track, we can say with all honesty that there’s a corner of this hotel that is now forever Britain. Or at least until they change the theme. Conrad Abu Dhabi Etihad Towers, 12.30pm to 4pm, Dhs375 soft, Dhs495 house, Dhs765 Champagne. Tel: (02) 811 5666. @conradetihadtowers WHAT’S ON VERDICT The culinary updates to Nahaam’s lineup are a nice nod to a cuisine culture that has more to offer than it’s often given credit for.