Heru Perwanto’s menu

Confit salmon followed by braised beef for Address Downtown’s Chef de Partie

Four Dubai chefs under the age of 30 have been chosen to compete for the title of Time Out Dubai’s Young Chef of the Year, based on the strength of recipes made from a limited number of ingredients. The chefs will present their four-course meal at the Miele Gallery on Sheikh Zayed Road on November 15. Here is what they will cook ...

Smoked lamb loin, assorted lettuce, cherry tomato, mint jelly, baby romance, black olive powder, edible flower, cress.

Confit salmon, seared red snapper, Chinese noodle, tofu, green pea, Shimeiji mushroom, cress, liquid for soup.

Main course
Braised beef (top side), potato puree, glaze vegetables (carrot, celeriac, yellow zucchini), mushroom ragout, natural jus, cress

Sticky rice, poached pear, coconut sorbet, mango microwave sponge, rice crisp, chocolate, edible flower.

To meet chef Heru Perwanto, click here.

For Edward Mair’s menu, click here.

For Nicholas Chan‘s menu, click here.

For Wesley Berghoff’s men, click here.

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