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