We continue a spree of star-struck dining and further explore Singapore’s diverse culinary scene.
It’s starting to look as if Dubai Airport has set up a season ticket for the world’s best chefs. Last week, we had Kiwi chef Peter Gordon at Jones the Grocer, while this week UK culinary king Jeff Galvin is in residence at the Jumeirah Beach Hotel. Also in Dubai now is Sanjeev Kapoor who is celebrating a re-launch of the menu at Signature by Sanjeev Kapoor. Chef Sanjeev will be hosting a cooking class at Azalya at the Melia Hotel on Thursday October 24 as well as a gala dinner at Signature by Sanjeev Kapoor on Thursday evening.
And that’s not all, because Hakkasan will be welcoming its most notable chefs to the region for its second anniversary celebrations. The ‘dining with the stars’ promotion will see Michelin-starred chef Ho Chee Boon from Hakkasan in the US and chef Graham Gornihold from Hakkasan in London touring branches across the Gulf and hitting Dubai from Wednesday November 6-8.
The two chefs will be preparing a seven-course tasting menu, with grape paring (Dhs788 per person), featuring seared scallops with Chinese chives and dried shallot sauce and lemon grass cream with vanilla roasted pineapple and coconut crisp.
More Cantonese dining news comes by way of Atlantis The Palm, which opens new restaurant Yuan on Thursday. Occupying a new, purpose-built space in the hotel (with its own dedicated entrance), the new venue will boast an on-trend lounge bar ambience and a menu featuring traditional Cantonese cooking, with a few Szechuan specials. Chef Jeff Tan from Hakkasan Mayfair in London will head up the kitchen at Yuan. There is even, we’re told, to be a ‘kung fu tea master’, who will perform Chinese traditional tea ceremonies featuring martial arts moves.
From Cantonese to the exciting Asian melting pot of Singaporean cooking. JLT has recently seen the launch of a new Singaporean eatery, named after the city-state’s best known landmark: Merlion’s King. Singapore is famous for its complex mix of Malay, Chinese, Peranakan and Indian cooking, and the menu aims to reflect this diversity. There is a range of dishes from across China and Malay cooking, which will be represented with classics such as satay skewers. Finally, Singapore’s own favourites, such as chilli crab sit alongside Peranakan (or ‘Nonya’) classics chicken laksa and mee siam.
Finally, we leave you with the exciting news that Cipriani is due to launch in Dubai, and is currently under construction in a purpose-built space on Sheikh Mohammed Bin Rashid Boulevard. The world-famous restaurant started life in 1931, as Harry’s Bar in Venice, and is credited with inventing the carpaccio and was frequented by the likes of Ernest Hemmingway and Orson Welles. Since then, Cipriani has expanded with outposts across the globe, including New York, London and Abu Dhabi.
Until next week, bon appétit!