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Chefs of Taste of Dubai 2013
Gulf News
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2/11/2025
Chefs of Taste of Dubai 2013. Food entusiasts converge on Media City for the culinary delights of Taste of Dubai. See more at: http://gulfnews.com/gntv
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00:00
Taste is a festival which sort of gets to showcase local restaurants and where a lot
00:09
of people might not either be able to afford to or have the opportunity to eat, you know,
00:13
certain dishes, they can now come here and sample the dishes of all these incredible
00:17
places so Dubai obviously is now getting, popping up some of the best restaurants in
00:21
the world.
00:22
I'm doing cookery demonstrations and then I'm also going to be doing a massive cooking
00:25
class which I'm quite excited about, which is, I've never done that back home so this
00:29
is a whole new thing.
00:30
Well what I do is I do a lot of fusion, crossed with authentic Asian cooking I guess, so I'm
00:35
going to be showcasing my signature dish which is Korean fried chicken wings, it's a sort
00:38
of twice fried chicken wings that have, then they're tossed through, they're really crunchy
00:43
they get tossed through this really sweet, sour, sticky, spicy sauce and then loads of
00:47
sesame seeds on them, they're great.
00:49
Then showing two different types of sashimi which are sort of really clever because they're
00:52
both hot and cold.
00:53
So we've got this crispy tuna rice which is inspired by actually Tadik rice which is a
00:58
Persian dish and then also a hot splash sashimi which is a very sort of typical Korean dish
01:04
but was made famous weirdly by Nobu, I guess it's like their Peruvian version so it's just
01:09
you're covering sashimi with a hot splash of sesame oil and olive oil and it sort of
01:13
cooks it, it's so good.
01:15
The great thing is you get the best of both worlds, you get the cleanness of having your
01:18
sushis and sashimis but then you get a lot of fried stuff which is what I love frankly.
01:23
It has more body and it has chilli, you know Japanese, they have very little chilli in
01:27
their cooking whereas with Korea it's all about the chilli and it's all about these
01:30
really interesting cooking processes like fermentation so you look at kimchi, the biggest
01:34
dish.
01:35
I just think the techniques are getting exciting, you look around the world at places like Noma
01:38
and Momofuku and they're using these fermentation processes so inspired by Japan and Korea.
01:45
So this year we've got a selection of four dishes, first of all we've got a dim sum selection
01:49
so four types of dim sum that we serve in the restaurant.
01:52
We also have duck pancakes, freshly rolled, a little bit of hoisin sauce, bakmi goreng
01:56
which is a real noodle house favourite, classical yakisoba based dish, really, really good and
02:00
then we're finishing off with a mango dessert.
02:03
Some of them are key noodle house favourites, some of them have been on the menu a while
02:06
and also based on some of the customer feedback that we get, bakmi goreng, wow what a noodle
02:11
dish, nobody else does it similar so yeah, let's showcase it, it's got such a great event
02:15
like taste.
02:16
I'm going to prepare mastukhyar which is yoghurt with cucumber, raisins, walnuts, rose petals,
02:23
dried mint, it's fantastic, beautiful, very refreshing and the second recipe is going
02:28
to be called zeytoun parvardeh which is olives marinated in pomegranate molasses, crushed
02:34
walnuts and a mixture of basil and mint which is going to duplicate a herb that we have
02:40
up in the northern part of Iran in the Caspian region so it's very sweet and sour and very
02:45
delicious.
02:46
It's so exciting to see this place grow, I was part of it last year and I just see so
02:50
many people come down here and it's becoming a better and better event, all the other chefs
02:54
are fantastic, I think people would love to know more about Persian food, it's a pretty
02:59
unusual cuisine, it's very mysterious, people don't know much about Iran but they want to,
03:05
it's comforting, it's delicious, it's light and all of the ingredients can be found in
03:09
your local supermarket.
03:10
We've got a classic fish and chips.
03:11
This year we're doing coronation chicken which is a taste introduced by Debut.
03:12
People come to the rooms and brew up on food, that's what we're known for, we've got a fantastic
03:25
team around us, our food is going to be the best here this weekend.
03:28
We're going to be serving a salad that comes with fresh grated coconut and fresh maracujá.
03:33
Maracujá is a passion fruit so we're making a sauce with it, also what we have is the
03:40
in the Prevo experience that comes with the Piro-Piro rice. The Piro-Piro is the name of a
03:46
famous Brazilian soccer player. It's also a very traditional side dish in Brazil and along with
03:54
that we're serving Feijão Brindo which is a black bean stew also very traditional in the Brazilian
04:01
cuisine and we're serving this one with our churrasco style flank steak and as a dessert
04:10
we have the Macaé chocolate cake and we chose this one because Macaé is a famous beach area in Brazil
04:19
and the name of the chocolate is also very famous in Brazil.
04:28
It's a great opportunity for the people to get to know the Brazilian cuisine we're giving a little
04:34
taste of what's the Brazilian cuisine about the dishes that we have today are the more traditional
04:40
it's like everybody can come and eat because it's homemade food and then everybody will
04:46
feel related to this food.
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