Chef Rene Johari – Bay Club (DoubleTree by Hilton Dubai – Business Bay)
Welcome Bites (Sago cracker & anchovy sambal, beef floss glutinous rice rolls, mince soy baked custard)
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“This dish consists of three elements that sums up what Malaysian cooking is all about. The first being the sago cracker & anchovy sambal, a very distinct flavor profile that showcases simplicity at its best. Sambal is very versatile and is used a lot in Malaysia. The second element and a personal favourite is the beef floss glutinous rice rolls, it combines two classic dishes and reminds me of the festive celebration in Malaysia. But the technique takes patience to prepare, the beef floss requires more than 20 hours process time. The glutinous rice rolls have a tropical taste and soft delicate texture from the slow steaming process. The third element is the mince soy baked custard, a dish that has a shape of an upside down turtle shell, and is very common in the coastal parts of Malaysia. This savory baked custard is cooked on a brass mold on an open flame and reminds me of my childhood.
“This particular dish has a very soft spot in my heart, as it reminds me of Malaysian heritage. Also, it reminds me of one of my mentors Chef Cheong Liew, a Malaysian-born Australian chef who taught me how delicate our palate is and to respect the culture and ingredients that you grow up with. From that moment till today, each time I create a dish, I remember his words in my mind.”
Chef Yannis Manikis – Aigeo @ Bliss 6 (Conrad Dubai)
Htenia
“Created for our Greek, family-style, DFF dining experience, delicate scallops sit on a bed of Fricassee sauce. I have created this dish with a motto in mind, “With respect to the past and looking forward to the future”. With the Htenia dish, we are combining the past – a traditional lemon-egg sauce, flavored with dill, that dates all the way through to Ancient Greek’s eating habits – with the soft-sweet and succulent scallops of today.
“The reason I decided to put it on the menu was the inspiration that Greek cuisine can be offered by twisting the old and new to experience a great flavour marriage.”
Chef Kevin Coey – Gastro Kitchen (DoubleTree by Hilton Hotel Dubai – Jumeirah Beach)
Torched Mackerel
“I was born and raised in the North of Ireland, along the County Antrim coast. My grandfather had his own green grocery shop where he sold mackerel. As a young boy, he used to take me to the fish market with him in Belfast. Together, we selected fish and sometimes even went fishing with the local fishermen.
“My grandfather showed me how to prepare the fish, including how to fillet it. He always taught me how I shouldn’t waste any ingredient. Whenever there were any leftovers of the fish, like the bones, he showed me how to make stock and soup from it. The hollandaise sauce that goes with the mackerel was also a recipe that I learnt from him.
“He always had one policy: Always respect the food and its ingredients. He paved the way for me to become a chef. The inspiration for seafood and particularly this dish, comes from him.”
Chef Andrea Fioravanti – Palm Avenue Grill (Waldorf Astoria Palm Jumeirah)
Valrhona chocolate with corn olive oil and praline ice cream
“This dessert reminds me of my grandmother’s cooking. In Italy, chocolate with sea salt and bread is like a child’s comfort food. This dish takes me back to the taste, scent and the experiences I had when I was just a boy in Italy. The corn reminds me of my time in Spain, the fried or roasted corn is called ‘Kikos’ and it gives saltiness and texture to the dish.”
Guest Chef Paolo Gramaglia – BiCE Ristorante (Hilton Dubai Jumeirah – The Walk – Jumeirah Beach Residence)
Voglia Di Mare (Fennel, Red Mazara’s Shrimp, Mullet Bottarga, Salmon Caviar, Honey Drops and Chilli)
“I created this dish while planning my trip to Dubai for the Dubai Food Festival, reminiscing about the beautiful beaches and sunny days spent in my glorious city (Pompeii). The combination of lemon and fresh shrimps, together with the luxurious salmon caviar, will take you on a trip to the sea – which is the memory that I wanted to evoke when eating the dish.”
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