Chefs of Taste of Dubai 2013

Gulf News

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

Transcript

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.

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