5 minutes with...Seafood Market's chef

Time Out spends five minutes with the chef at Seafood Market, Le Méridien Dubai Hotel & Conference Centre

Name: Nim Fat Kwai
Job Title: Seafood Market Executive Chef
Age: 50

How long have you lived in Dubai?
Since 1992.

Where do you like to hang out in Dubai when you’re not at work?
I enjoy a game of tennis when I am not at work.

What’s your top tip for visitors to Dubai?
A visit to Seafood Market at Le Méridien Dubai is a must as it’s a part of Dubai’s old world charm.

What one thing would you like to do in Dubai that you haven’t done before?
My dream is to one day open my own restaurant.

What career journey did you take before joining your restaurant?
Worked in Hong Kong with the Maxim Group of F&B and in Singapore at Mandarin Hotel before I joined Le Meridien Dubai Hotel & Conference Centre.

Why should Time Out readers try your restaurant?
Opened in 1992 Seafood Market is one of the few market-style restaurants in Dubai where diners enjoy the luxury of going shopping for their meal, aided by experts to recommend the freshest catches and the perfect accompanying flavours. The restaurant features 20 seawater tanks with live oysters from France, lobsters from USA, Australia, Canada and New Zealand.

We launched Seafood Market with the purest of intentions to bring the freshest catches of the day to seafood lovers. With each passing year, we perfected our services and kept up with the changing times but retained our soul. This is why even after 23 years we have the love and loyalty of our customers.

What’s the best thing about dining at your restaurant in 2016?
As the New Year begins we celebrate Seafood Market’s 23rd anniversary on the 23rd of January where dinners enjoy a 23% discount all day and many exciting prizes to be won.

The best thing I would say is the array of Seafood selection we have to offer to our guests and in good weather guests can enjoy alfresco dining and freshly grilled seafood. Get ready to join us in our Mediterranean culinary journey.

What’s your dish recommendation at your restaurant?
Live Australian lobster in hot chilli sauce, Live King crab in black pepper sauce, Live Australian snow crab steamed with ginger vinegar and Live hammour steamed with soya sauce.

Aside from where you work, where else do you like to dine in Dubai and why?
Long Yin restaurant which is known for its Dim Sums and its Pecking Duck.

What is the best dish you’ve ever tasted in your life and who made it?
I tried Abalone traditional Chinese cuisine, the chef’s name was Yang Guan Yi.

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