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      Ramen: 5 lip-smacking hot spots in Dubai to enjoy this Japanese soul food

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      Emirates Man

      by Ruman Baig
      9 mins ago

      Trailblazing taste from the best ramen bowls in the city.
      In the September Issue of Emirates Man, we narrow down the quaint corners to enjoy this Japanese delicacy.
      KINOYA

      Kinoya offers a unique dining experience inspired by the fusion of two Japanese culinary traditions: ramen and izakaya. Renowned as one of the city’s top destinations for indulging in hearty bowls of ramen, this establishment in The Greens Souk started as a supper club and has now expanded into a permanent restaurant. You can choose to sit at the lively teppanyaki bar, unwind on the inviting terrace, or cosy up in an intimate dining room.The menu features an array of five distinct ramen variations, each with its own dedicated fan base. This chef’s specialty encompasses a harmonious blend of slow-cooked chicken broth infused with dashi, complemented by seared chicken and crowned with a rich mayu topping.
      YUI RAMEN HOUSE

      If you seek a culinary journey that embraces tradition and innovation, YUi Ramen House in downtown D3 awaits you. The name itself, meaning ‘only one’ in Japanese, promises a unique encounter with the authentic flavours of Japan. Handcrafted ramen noodles, lovingly made inhouse and entirely vegan, embody the essence of freshness without any compromise on taste. Each bite leaves a lasting memory, as carefully selected Japanese ingredients blend harmoniously with the finest local produce.
      ICHIRYU RAMEN HOUSE

      Embrace the art of solo dining at Ichiryu Ramen House in the heart of Dubai’s Wasl Port Views Building 7. Step into a world of authentic Japanese dining, where you’ll be whisked away to the vibrant streets of Japan without leaving the city. As you enter, you’ll find yourself ushered into your private oasis — the Bocchi Seki – a secluded booth where introverts can savour their ramen in blissful solitude. Treat your taste buds to the much-celebrated Midori Paitan, a luscious blend of flavours that weave into perfection. Or perhaps, savour the Aka Paitan Ramen, a fiery symphony of broth and toppings that ignite your palate with every mouthful.
      KONJIKI HOTOTOGISU

      Prepare to be enchanted by the arrival of Michelin-starred splendour, as Konjiki Hototogisu graces Dubai all the way from Tokyo. The buzz on social media echoes the excitement surrounding this culinary gem, tucked away on the second floor of Mall of the Emirates. Feast upon the soul satisfying Shoyu, enriched with the brand’’s famous chicken broth and clam tare, or relish the comforting embrace of the Shio. The delight extends beyond ramen, with a delightful selection of light bites and izakaya dishes that paint a tapestry of flavours on your palate.
      DAIKAN RAMEN

      In the midst of Dubai’s bustling culinary scene, Daikan Ramen in JLT stands tall as a beacon of delicious simplicity. From soulwarming soy-based broths to delectable miso renditions, their range of ramen is unparalleled. Customise your bowl with an array of mouthwatering toppings, for a symphony of flavours. Crispy bao buns and scrumptious bites like takoyaki octopus croquettes and gyoza add an extra touch of delight to your ramen experience.
      Emirates Man The Fall/Winter Issue – Download Now
      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied  More

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      Exclusive: At home with Augustine Wong, Design Director at Kerzner International

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      Emirates Man

      by Camille Macawili
      55 mins ago

      VIEW GALLERY/ 6 IMAGES
      Swipe through for an exclusive tour inside the home of Augustine Wong, Design Director at Kerzner International.
      Here, Augustine speaks to Emirates Man about designing his personal space and how it reflects his personality.
      How long have you been in this space?
      It’s nearly a year since I finished renovating this space. I started in March last year and it took six months to finish my home.
      Have you custom-built any bespoke pieces?
      I collaborated with XO Atelier on this space. I like Vera’s work from The Grey, so I reached out to her on this project. Most of the furniture is bespoke to this home. Vera was leading in designing all the custom built from scratch, ensuring the aesthetic was consistent and fitted the best to my home.
      How do you think the interior buys reflect the brand?
      The interior design of your home represents who you are as a person. When I connected with Vera on Instagram, we instantly clicked on the things we both liked in common. I admire her design style; every project is unique and represents the brand very clearly. I love contrast and textures; when we worked on the project together, she proposed a lot of elements that I never thought of and at the same time reflected what I wanted to have as a space. And I am glad to have this lovely home as the final outcome.
      Describe your taste in three words.
      Timeless. Balance. Bold.
      Emirates Man The Fall/Winter Issue – Download Now
      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Photography by Natelee Cocks More

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      The MAINE Founder on breaking new ground and venturing to the blissful Balearics

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      Life

      by Camille Macawili
      3 hours ago

      The MAINE’s Founder, Joey Ghazal, parses a new demographic and ventures to the blissful Balearics as he opens MAINE Ibiza.
      Set on the verdant landscape of a restored 18th-century finca, this homegrown concept is at the forefront of F&B with a thoughtful and customer-centric approach.
      What was the catalyst that inspired you to enter the F&B industry?
      I started as a busboy in a restaurant in Montreal when I was 17 years old, so it feels like I’ve always been in the industry. I would say my big Aha! moment was in 2005 when I was hired as Director of Marketing and Development for a large Canadian restaurant company – selecting locations, designing spaces, doing concept, menu development, and branding, I really started to understand F&B as a business. I started to enjoy being part of the creative process a lot more. It took another five years before I had the confidence to start opening my own restaurants, but there’s a lot to learn and you have to pay your dues.
      Aside from your ventures in Dubai, MAINE also opened in Mayfair, London. What sets MAINE Ibiza apart from your other concepts?
      Every MAINE is designed to be a reflection of the neighbourhood it finds itself in. The MAINE Ibiza is totally unique because of its location in a UNESCO-protected Natural Reserve. It’s the only restaurant in the group that is entirely outdoors and designed in a way that embodies the beauty and tranquility of its surroundings. The MAINE Ibiza is located in an 18th-century parish belonging to the church of Sant Francesc and we wanted that monastic and brutalist aesthetic to play into the design, the furniture, the uniforms, the branding, the ambiance, the cocktails, the crockery, and the flatware.
      What is key when launching in an international location?
      It’s very important that each MAINE is tailored to suit the location, instead of trying to force a pre-determined aesthetic into a space or a place that doesn’t want it and where it doesn’t belong.

      Iglesia Sant Francesc, Sant Josep, Ibiza, Spain

      What have been the biggest challenges you’ve encountered and how did you overcome them?
      The challenge with scaling any business is resources and more importantly how you transfer that knowledge and passion to the new recruits. We have our own online training and development platform which allows our 400+ team from all over the world to access the same information and this levels the playing field.
      The MAINE offers an unrivalled menu with thoughtfully sourced ingredients. How challenging was it to source these?
      Ibiza has an abundance of locally grown products and ingredients, so it was a lot of fun creating the menu from what we were able to find on the island. The tomatoes, the root vegetables, the wild greens, the herbs, and the salt from the salt pans in Salinas make every dish sing.
      What are the must-try hero dishes at MAINE Ibiza?
      There are a few dishes that are unique to MAINE Ibiza, such as the chargrilled artichokes, the fatty tuna belly, the sticky short rib, and the already infamous tomato carpaccio made from local tomatoes and herbs.
      You’re very hands-on and built everything yourself from the outset. What did this teach you?
      It’s all about creating a complete experience that is rich in detail and originality and resonates with a sense of authenticity and timelessness. I’ve learned over the years that achieving this comes from practicing restraint and embracing the natural and raw imperfections as part of the beauty.

      What do you like most about Ibiza?
      Ibiza attracts a wide spectrum of people and the island is the energy that the people bring to it. You can have many experiences here, from wild parties to long lazy lunches, and romantic escapes to spiritual enlightenment.
      What other spots would you recommend to friends when visiting Ibiza?
      Now that I’ve had the opportunity to spend a few months here, I’ve discovered so many hidden foodie spots like Nudo, Es Torrens, Juntos House, Cala Llahsa, to name a few.
      This is The Trailblazers Issue – as a restaurateur, how do you hope to change the way we dine in future?
      It feels like the restaurant business is going through a ‘more is more’ phase and I crave simpler pleasures, so I see myself charting a course back to a more classic approach of dining when everything is designed in favour of the guest.

      September – The Trailblazers Issue with Amira Sajwani – Download Now
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied More

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      Chef Schilo van Coevorden on finding an intersection between French and Asian cuisine

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      Emirates Man

      by Ruman Baig
      33 mins ago

      Schilo van Coevorden, a chef nurtured in the traditions of classical French cuisine, was captivated from an early stage by the alluring aromas and unique textures of the Far East.
      Through Taiko, he transforms his creative impulses into tangible culinary artistry. Alongside a dedicated team hailing from China, Japan, and beyond, Schilo upholds authenticity as the cornerstone while embracing the boundless realm of creativity.
      Prioritizing freshness and exploring explosive flavors, his dedication mirrors that of a passionate artist. In a detailed chat with Emirates Man, he talks about his career trajectory and the importance of orchestrating an unparalleled dining experience for his guests.
      Can you share more about your experiences working in different Michelin-starred restaurants across Europe and Asia and How did those experiences shape your culinary style?
      By education, I was taught classic French cooking and started working in restaurants that had kitchen following French cooking style. Growing up as a chef, I believe that the baggage makes you a chef – more baggage, the wider the palate, flavours, colours, techniques and smells you will have. Born and raised in Amsterdam, the influence of my father was very strong, as he was in love with Japanese garments and culture. There was very little Japanese cuisine in Holland in the ’80s and ’90s. I felt the labels of Asian food products looked amazing so I went to Asia to learn more about it and I became a French trained chef in love with Asian flavours that led me to where I am today. I believe that in my pervious life, I was a sushi chef or a sumo wrestler.

      What inspired you to focus on Asian cuisine and merge it with local, seasonal produce to create your concept at Taiko Restaurant. How do you ensure that the fusion of cultures comes through in your dishes?
      Being a chef of a hotel, I got the opportunity to create a new concept. The time was right for Amsterdam to open a restaurant where you mix with the respect of Chinese, Japanese, Thai and Korean cuisines. There is also both restaurant and bar in Taiko Amsterdam and Japanese spirits, cocktails, Japanese food flavours have become popular such as wagyu and sashimi. Instead of importing ingredients from Asia, I use local ingredients that are fresh and in best quality mixed with Asian ingredients, and nowadays ingredients like wasabi, ginger, vanilla is grown in Holland so we don’t have to import everything. In Holland they grow wasabi, ginger, vanilla so don’t have to bring every ingredient from anywhere else.
      With your extensive culinary background, how do you strike a balance between creativity and maintaining profitability within your Food and Beverage division?
      In Amsterdam, Taiko is situated to next to top three museums – Rijksmuseum, Van Gogh Museum and Modern Arts Museum. I am jealous that museums operate with sponsorships. Taiko is run by business and bringing good food and service in a very competitive market. We still have to make money in order to operate the restaurant. Every decision we make in the end is business and not charity. Sometimes it is difficult and it’s a challenge for every chef and restauranteur around the world.
      Can you provide insights into how you collaborate with local suppliers and farmers to source fresh and seasonal ingredients for your dishes?
      I work with growers who planted seeds for salads, herbs and vegetables and I even tell the fisherman to have a more Japanese approach of catching and handling fish. Without good product, you can’t make a good dish as in the end it’s the product.

      How important is sustainability and local sourcing to your culinary philosophy?
      Philosophy comes down to seasonal cuisine where everything is fresh. When the ingredient is in season, it’s always the best quality and best price. To run an Asian and high-quality concept being so far away from Asia is challenging as you want to be sustainable. The philosophy is that vegetables, herbs and everything has to be local that comes from local farms. Tuna comes from Europe, Hamachi, crab is farmed in Holland and the only ingredient that is from Japan is wagyu. A modern-day Japanese restaurant will have wagyu on their menu so we can’t not have it on the menu. We buy wasabi from Holland and the soy sauce we use is made locally and the soy bean is grown in Holland. I hope one day I will also make this happen in Dubai, also work in new style of farming where leaves, mushrooms, fruits, chicken are grown in the UAE.
      Given your experience opening and operating various successful culinary attractions, what advice do you have for aspiring chefs or restaurateurs looking to establish their own unique concepts in the hospitality industry?
      Create your vision. It’s easy to learn from successful companies but it’s more important to learn from unsuccessful business as you can avoid mistakes. Don’t give up, work hard and keep believing. Listen to your clients and give what they want.

      How do you ensure that the dishes at Taiko Restaurant continue to evolve while maintaining the essence of your culinary style?
      I went to Dubai from Europe in the mid-90s and Dubai shaped my culinary landscape. The city gave me a lot of flavours and smells like saffron, arabic spices, black lime from Oman which I am still using till this day. I fell in love with these ingredients in the ’90s and until today it’s on the menu. One dish is a sashimi dish where the fish is farmed in Dubai and the sauce is made with saffron and fresh pistachio from Lebanon with black Omani lime over it.
      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied  More

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      Exploring Mondoir: Founder Amir Soleymani on connecting Physical and Digital Art Worlds

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      Established in January 2023 by Amir Soleymani of Mondoir heralds a fresh artistic epoch in the UAE.
      Located in Downtown, Dubai, its aim is to unify the mediums of physical and digital art by fostering a rich culture of expression and creativity. Envisioned to not only nourish a global community of digital artists but also to invigorate the dialogue between creators and their audiences, Mondoir acts as a creative catalyst. Through its distinctive amalgamation of experiences, tools, and systems, it provides artists with a platform to connect and collaborate.
      In a free-wheeling chat with Emirates Man, Amir talks about bridging the gap, incorporating philanthropy and working at an intersection with technology under the realm of art.
      What contributions have Mondoir made to the world of digital art so far?
      We have made significant contributions to the world of digital art through many avenues such as:
      ● Improving Access – Through knowledge transfer by sharing resources such as smart contracts, information on how to use blockchain technology and supporting digital artists by collecting their works.
      ● Improving Discovery – By opening a gallery in Liverpool (Adelia), and hosting NFT Liverpool, we provided a platform for over 1500 digital artworks to be shown and curated by industry leaders such as Paris Hilton, Keith Grossman, Farokh, PAK, all free of charge and open to the public. The event trended on social media for over a month and provided a platform of discovery for several artists from around the world to have opportunities to be hired by brands, collected by collectors and showcased for the world to learn more about.
      ● Participating in the Digital Art Industry – I have curated a collection of over 2500 digital artworks and NFT art. This ‘put my money where my mouth is’ approach elevated the status of hundreds of artists, elevating their status from creator to collected artist and subsequently showcasing their work at the Mondoir and Adelia Galleries for the world to see. Also, my newly launched book, “The Art of Connectivity: Unveiling the Magic of NFTs”, lends further insight into my journey in the space to people worldwide and invites them to participate in one of the fastest-growing art spaces in history.● I also played a critical role in bringing attention and giving fidelity to the space in the early days. There were no PFP projects at that time – it was just digital art. By spending money on artists and purchasing artwork, I drew the art world and also the technology world’s eyes to the scene which grew our audiences and got more people involved. This key moment was pivotal to giving digital artists the fidelity they warranted and set the space up to see growth over the next several years.

      When and where did you get the idea to establish the Mondoir Art Gallery?
      After NFT Liverpool at Adelia Art Gallery in 2022, I knew there was an appetite for participation in the space from several key players. With this in mind, I turned Mondoir into an organization and made Dubai my home base, paying homage to the progressive and innovative culture of advancing emerging technologies in the UAE, and opened the Mondoir Gallery in Downtown Dubai earlier this year.
      How do you incorporate philanthropy and activism into your work?
      NFTs are one of the most innovative mechanisms to use for philanthropy. The nature of blockchain technology enables a more direct connection between participants in goodwill causes because it eliminates intermediaries and reduces the overhead costs of executing these campaigns.
      I think of philanthropy as a critical pillar of my existence. In my book, I talk about the level of detail and attention I pay to each artist as I curate my collection, and have been for the past five years. One of the key elements of this is choosing artists that stand for a narrative or represent something to me – and being able to actively try and elevate the status of female artists or showcase NFT for good campaigns has been part of my participation for years.

      Founder Amir Soleymani
      In what ways have your background and experience shaped you for this role in the art world?
      By nature, I am a collector and a technologist. I have always been drawn to emerging technologies and understanding how they can empower people and creative expressions.
      In my book, I talk at length about my experiences before entering the Web3 and NFT space. These shaped me profoundly both as a collector but also as an entrepreneur. Since diving into the NFT realm, I rely on these experiences to shape how I think about solving problems for the community. I am not a pedestrian. I like to first work backwards from my community and understand their pain points. This means I take time to involve myself at the ground level with what’s going on, actively participating in the scene.
      What is Mondoir Ventures, and how does it operate at the intersection of art and technology?
      At Mondoir, we believe that Web3 and blockchain represent the greatest opportunity for advancing humankind. The trust-less environment, foolproof provenance, and perpetual royalties schemas made possible through smart contracts can impact the operating space that artists, founders, collectors, communities and entrepreneurs know today.

      I founded Mondoir Ventures this year to deliver experiences, develop tools and deploy systems to solve real-world problems and contribute to advancing Web3 adoption worldwide. Art is the language of creativity. Creativity is the catalyst of innovation. Innovation comes to life through technology.

      A warrior’s soul by Roya Ghassemi
      Can you elaborate on your dedication to supporting emerging artists and charity events in the digital art space?
      I do this in a few ways. First, my team is developing products that specifically address the issue of discovery for artists. One of the most significant barriers to success is that many of the world’s artists find it challenging to be discovered or face obstacles imposed by institutions such as galleries and auction houses, i.e. getting a collector to notice them can be impossible. We want to solve this with novel tools that provide them with the upside of being part of a community of like-minded individuals whilst a well-designed product makes it easy for collectors to find them.

      In addition, we have many initiatives to launch in the coming months to support artists and help further eliminate the barriers many face. We are working on novel ways to promote artists and causes through our gallery which operates out of one of the most prestigious locations in the Middle East.
      How does your unique vision impact the communities you engage with through this gallery?
      One of our key visions is to provide people with a hub to enter the Web3 and digital art space. The gallery is a physical space where knowledge transfer and a familiar introduction to one of the fastest-growing technology sectors occurs. It provides a platform for us and our partners to host events that provide people with tools and experiences to get them involved, learn how to engage with the space or learn about the opportunities it has provided for other artists.  It also gives us a mechanism to provide value for our community in innovative ways. For example, artists that use a directory. art is going to be featured in an upcoming exhibition at Mondoir Gallery, providing them with an amazing opportunity to be discovered by the public and collectors alike. Providing value streams for artists and participants in the art world is what we’re all about.

      Our community is ever-growing. We see technology as a catalyst for collaboration and are still uncovering how we can work with people we never dreamed of. One example is our partnership with.ART domains, who will give our users a free “.art” domain name for a year on our premier product, directory. art. This unique collaboration with a domain registry has allowed us to offer additional utility to people using directory. art, in addition to the platform’s features, by letting them create a website for their art profile on their own .art domain.

      Mondoir Art gallery
      What are some examples of social justice causes that you advocate for?
      Over the past few years, I have actively advocated for many causes, including the Stop Asian Hate campaign during COVID-19, the Choose Love initiative, supporting refugees and people fleeing crisis, and the ps752 collection, which raised funds to support the families of the victims of flight PS752, tragically shot down in Iran.

      I also support emerging female artists, and I have done this by actively curating female artists for my collection. Most notably, I wanted to put female artists on the map by purchasing Paris Hilton and Blake Katheryn’s Genesis piece, which was the largest purchase of an NFT created by female artists at the time.
      How do you aim to promote knowledge and introduce digital art to new communities through his gallery?
      The most significant opportunity with Mondoir Gallery is to bring digital art to visitors. We are hosting numerous exhibitions to get the public to attend and experience the art for themselves. We have brought state-of-the-art displays to life by showcasing different styles of digital art that create an immersive experience for the gallery’s visitors.

      Another way we use our gallery for good and knowledge transfer is through partnerships with local institutions to provide educational workshops and internships and offer our subject matter expertise to complement existing educational initiatives. Expanding the youth’s awareness of the different and ever-expanding outlets of creative expression possible with blockchain technology today will pay dividends tomorrow. The youth are the future, and the UAE has a rich history of being at the forefront of advancing the world’s most cutting-edge technologies – digital art will be no different.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied by Mondoir  More

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      Michelin Star Chef Jason Atherton redefines luxury dining with social charm

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      Life

      by Camille Macawili
      3 hours ago

      Located in The Grosvenor House, City Social House is a newly opened venture by restaurateur and celebrity Michelin Star Chef Jason Atherton.
      Housing four distinctive dining experiences under one roof, it offers a blend of European and Japanese flavors: City Social (a dining venue inspired by City Social in London), Jazz By City (a lively entertainment concept), 7 Tales (a Tokyo-style speakeasy bar), and Row on 45 ( a soon-to-open exclusive dining experience).
      Here, Emirates Man chats with the mastermind himself to discuss creativity, his career journey, and why he keeps coming back to Dubai.
      Talk us through the first 30 minutes of your day, your morning routine.
      I wake up at 7:00 am, run for 40 minutes, come home, shower, relax, have a coffee, and catch up on news, and then go through emails from overseas.
      When did your love for food begin?
      It started at the age of 10.
      You’ve had an incredible career and have earned plenty of accomplishments. How did you get your start?
      I moved to London at 16 and worked at Boyd’s Glasshouse and washed pans. I learnt on my days off until I became a proper chef.
      You’ve clearly worked incredibly hard to get where you are today. As a highly accomplished Michelin-starred chef, is there pressure to constantly create?
      Always. You learn to keep moving forward and reinvent yourself. You cannot stand still for a second when you are working at this level.
      You had a stint working with Gordon Ramsey. What did you learn during your time there?
      It was like finishing school. He trained me to become a complete chef, a restaurateur. He taught me all I needed to know about finance, ambience… Everything I know, I learnt from Gordon, and I thank him for being the chef that I am today.
      Is there anything you do to spark inspiration and creativity?
      I read a lot. I follow chefs on Instagram, and keep my finger on the pulse.

      What keeps you coming back to Dubai?
      I simply love Dubai. Dubai has been very kind to me. I feel like an official ambassador for Dubai. I love its people; I love the restaurants. It’s just great.
      City Social adds to Dubai’s growing scene of Michelin Chef-led restaurants. Can you tell us more about the vision?
      I want to inspire others who were once just like me at 10, 16 years old. We now have Michelin in Dubai and I think that is great. We want to be benchmarks for chefs coming in, I want to show them that you can dream, you can achieve, but you must work incredibly hard. You cannot sit for a second when you are working at this level.
      What sets City Social apart from your other concepts?
      Modern European menu inspired by Japanese flavours, the fact that we have great music, fantastic views, amazing terraces.
      To you, what are the must-try hero dishes at City Social?
      Wagyu trolley with Wagyu beef flown in from Japan, the ice-cream game which adds an element of fun whilst enjoying the unique flavours we’ve created, and the Beetroot Fujiko Salad… It does not sound much but will blow your mind!

      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied by City Social House More

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      5 things Zayn Malik opened up about in his first public interview after six years

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      Emirates Man

      by Ruman Baig
      4 hours ago

      Pakistani-British singer, Zayn Malik, is known for being notoriously private. His first public appearance in six years allowed his fans to get a glimpse of the man beneath the mystery.
      At all 17, Zayn Malik became an overnight sensation with four other British boys when One Direction was born. Thanks to Simon Cowell, The X Factor judge of the time who spotted these talented boys and clubbed them together in a band.

      After tasting the height of success and fame at an early age, Zayn was the first to venture out alone. His journey as a solo artist hasn’t been like that of a regular pop star — the Pillow Talk singer, despite the success he found in his solo stint, decided to step away from the limelight when it cost his mental health.

      In a modern world, where fame is fleeting and icons are always changing, it is refreshing to see an artist who is purely around for the love of the art. Recently, the 30-year-old singer appeared as a guest on Alex Cooper’s popular podcast, “Call Her Daddy” before the release of his summer single, “Love Like This” where he opened up about his life in the last few years and the reason behind reappearing in front of the world.

      In an hour-long conversation with Alex, the Dust Till Dawn singer covered a lot of grey areas and speculations around his life. Here are the top 5 things that stood out in this interview.
      Why he left the band
      It broke the hearts of millions of fans when Zayn Malik decided to leave the beloved British band, One Direction. Although everyone knows what happened next, nobody knew what led to it. Shedding the light on this turning point of his life, the singer said, “I had been thinking about it for a hot minute. There’s a lot that goes on behind the scenes, there’s a lot of politics, pressure and I decided to come ahead of it by taking this decision. It might sound cheesy, but before I quit the band, I called up my mum and asked if she still got a bed for me back home and when said come back home son, I went ahead and did it. also, as an artist, I wanted to make music about more mature and deeper stuff which wasn’t necessarily the demographic of the band.”
      How becoming a parent changed him
      Zayn shares a two-and-a-half-year-old daughter, Khai, with his supermodel ex Gigi Hadid. The former couple welcomed this daughter in September 2020, after which they split in 2021 and have been co-parenting her ever since. “As an adult, your life tends to become grey and monotonous, she added the colour back into her life. I have my daughter with me for 50% of the time and when she is with me, all of my time is dedicated to her.”
      Dealing with anxiety in the present
      Even at the pinnacle of his fame, Zayn was one of the few artists who was vocal about his mental health struggles. Whether it was about cancelling his musical tours or stepping away from the overwhelming world of fame. Today, as he is about to share new music with his fans, he is also making an attempt to reconnect with the world. “I am doing this for my daughter, learning how to deal with my anxiety and speaking in public. I want her to know that her dad can overcome his fears and do things and set that example for her.”
      Importance of leading a quiet life
      Unlike other celebrities who live in LA or New York, the StoryOf My Life singer chose to raise his daughter in Pennsylvania. Away from the hustle-bustle and the shutterbugs, he prefers to protect the privacy of his child by giving her a normal life. “She didn’t choose this life, I did. I at least want her to have an option in the future. I am able to do normal things with my daughter here, which would be difficult to do with cameras flashing all the time. It’s a quiet life with a lot of farm animals. I have three cats, three dog, three turtles and six chickens.”
      Remaining unfazed by the media narrative
      After his breakup with ex-Gigi, the media was quick to build a narrative positioning him as the bad guy. According to many news outlets, the breakup was a result of an altercation between the singer and his partner’s mother, reality star, Yolanda Hadid. Although, neither of the parties confirmed the incident, the internet held him accountable. While sensitively bringing up the subject during the podcast, Alex asked him if there was any merit to the rumour and did it affect his share in custody. Respecting all the parties involved, he cleared the air. “I have 50% custody of my daughter and it wouldn’t have been the case if things said in the media were true. I don’t believe in giving explanations about myself, especially to people who don’t know me. The people who do, know what happened. It was a family matter and I wanted to address it privately. I didn’t want my daughter to grow up reading this as a subject that was discussed in public.”
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Instagram @zayn_br and @onedirection More

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      Executive Chef at Address Grand Creek Harbour on his culinary journey and future vision

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      Meet Shokry Abouelsoud, the exceptional culinary mastermind leading the team at Address Grand Creek Harbour.
      With extensive international experience and a passion for gastronomy, Chef Shokry brings a wealth of knowledge to his role as Executive Chef at this prestigious 5-star property. Having obtained a Diploma in Hospitality from the Australian Skills Management Institute and honing his skills over a decade-long career, he has worked with renowned hospitality brands to create culinary masterpieces that showcase his creative flair.
      In an exclusive conversation with Emirates Man, Chef Shokry talks about his culinary journey so far and what’s his vision for this new haven by Address.
      What inspired you to become a chef, and how did you develop your culinary skills?
      My journey as a chef began at a young age when I developed a passion for cooking and a goal of mastering my craft. For me, being a chef is not just a profession, but a deeply rooted passion and a platform for creativity. There is no greater joy than seeing the satisfaction on the faces of my guests when they indulge in the culinary creations I’ve carefully crafted. Over the years, I have honed my culinary skills through continuous learning, experimentation, and dedication. It’s a constant process of refining my techniques, exploring new flavours, and expanding my culinary knowledge.

      Can you describe your creative process when developing a new dish or menu?
      The creative process behind developing a new dish or menu is a fascinating and ever-evolving journey. Becoming an executive chef or even a sous chef doesn’t happen overnight; it requires years of hard work and experience in the kitchen. While creativity is an exciting aspect, it is essential to have a solid foundation of culinary knowledge and methodology. Understanding the intricacies of cooking various dishes and mastering the techniques is crucial to gain confidence in the kitchen. Once that knowledge and precision are in place, it enhances my creativity. I draw inspiration from different cuisines, ingredients, seasonal produce, and cultural influences to create dishes that are both innovative and harmonious in flavour.
      How do you balance the need for consistency and innovation in your cooking?
      Maintaining a balance between consistency and innovation is never a challenge in a cosmopolitan city like Dubai. The clientele here is incredibly receptive to new culinary trends, and my team shares the same spirit of adaptability. While consistency is important to uphold high standards of quality, innovation allows us to continuously surprise and delight our guests. By infusing new ideas and flavours into our culinary creations, we ensure that our menu stays fresh and exciting. This balance between consistency and innovation keeps our guests intrigued while maintaining their trust in the culinary experiences we offer.

      Tell us about your journey as a chef and how did it begin?
      From a young age, I always felt my palate was different to others. My unique skill for enhancing well-known foods with subtle tweaks set me apart early on. Even as I began experimenting with my first simple dishes, I couldn’t settle for mediocrity. If a meal failed to satisfy me, I instinctively sought ways to elevate its flavours and transform the overall dining experience. This passion for culinary excellence grew with me, and I pursued formal training and education to refine my skills. Through hard work, dedication, and a pursuit of excellence, I climbed the ranks in the culinary world, taking on various roles and responsibilities. Each experience shaped me as a chef, instilling in me the values of discipline, creativity, and a deep understanding of the art of gastronomy.
      Can you share your philosophy on sourcing ingredients and supporting local farmers and producers?
      At Address Grand Creek Harbour, we hold transparency in the highest regard when it comes to sourcing ingredients. We want our guests to know that sourcing the best products goes beyond conforming to certification processes. We prioritise building strong relationships with the best suppliers and producers, both in the UAE and overseas, to ensure that we have access to the freshest and highest-quality ingredients. Supporting local farmers and producers is of utmost importance to us as it fosters a sense of community and contributes to the sustainability of the local food industry. By championing responsible sourcing practices, including at our new weekly Sparkling Thursday where we source our oysters from Dibba Bay, we can provide our guests with exceptional culinary experiences while making a positive impact on the environment and the local economy.

      What is your approach to pairing flavours and creating harmonious combinations in a dish?
      When it comes to pairing flavours, I believe in achieving a delicate balance rather than overpowering the palate. My approach revolves around harmonising flavours and textures to create a memorable dining experience. Each ingredient is carefully chosen to complement and enhance the others, resulting in a symphony of tastes that dance on the taste buds. By considering the interplay of sweet, salty, sour, bitter, and umami elements, I strive to create dishes that are well-rounded and pleasing to all senses. It’s about creating a culinary journey where each bite unfolds a new layer of intrigue and delight.
      How do you adapt your cooking techniques to accommodate dietary restrictions or preferences?
      Accommodating dietary restrictions and preferences is a vital aspect of providing an inclusive dining experience. We approach this challenge with both specified techniques and a readiness to offer alternative ingredients. Through meticulous menu planning and the expertise of our culinary team, we ensure that guests with specific dietary restrictions can still indulge in a satisfying meal. By staying updated on the latest dietary trends and alternative ingredients, we can cater to a wide range of preferences without compromising on taste or quality. At The Restaurant, we pride ourselves on offering a diverse range of vegetarian and vegan dishes, catering to the preferences of all our guests. Additionally, for health-conscious individuals and gym-goers, we provide a nutritious assortment, including a specially designed breakfast with options like our unique Acai machine, allowing guests to craft their own refreshing acai bowls. It’s all about going the extra mile to ensure that every guest leaves our hotel with a smile on their face.

      What are some of the challenges you’ve faced in your culinary career, and how did you overcome them?
      In the life of a chef, numerous challenges arise, but two key factors have helped me overcome them: time management and optimism. The culinary industry demands long hours and relentless dedication, particularly during high-production periods. To navigate these challenges, I prioritise effective time management, ensuring that tasks are organised and delegated efficiently. Additionally, I approach each challenge with optimism, seeing it as an opportunity for growth and learning. By maintaining a positive mindset and fostering a resilient spirit within my team, we overcome challenges together and emerge stronger, continually striving for excellence.
      How important is presentation in your dishes, and how do you strike a balance between aesthetics and taste?
      Presentation plays a crucial role in the culinary experience we offer at Address Grand Creek Harbour. In today’s visually driven world, the aesthetic appeal of a dish is essential in capturing attention and generating excitement. However, while presentation is important, taste and quality are paramount. We strike a balance between aesthetics and taste by ensuring that the presentation of a dish enhances and elevates the flavours within. We believe that a visually appealing dish should also deliver an unforgettable gustatory experience. By prioritising taste and quality, while applying creativity to the presentation, we create dishes that are not only visually captivating but also delight the palate.

      How has the food landscape evolved in Dubai?
      The food landscape in Dubai has undergone a remarkable evolution. Over the years, Dubai has transformed into a vibrant culinary destination that stands out among the best. One of the significant developments has been the increasing emphasis on sourcing local produce. Dubai’s agricultural capabilities have grown, enabling us to rely on local farmers and reduce our dependence on imported products. This shift has not only benefited the local economy but also allowed us to showcase the freshness and quality of locally sourced ingredients. Additionally, Dubai has embraced international culinary trends, fostering a diverse and dynamic food scene that caters to the ever-changing preferences of its cosmopolitan clientele.
      What role do you believe technology plays in the future of cooking and the culinary industry in Dubai?
      While technology undoubtedly has its place in the culinary industry, cooking remains a task that is best performed by human hands. Though concepts like robotic chefs may be intriguing, they cannot replace the creativity, intuition, and passion that human chefs bring to the table. Technology can support various aspects of food production and operations, but it should never overshadow the human touch that makes cooking an art form. As we embrace advancements in technology, we must never underestimate the value of high-quality, handcrafted culinary creations that truly nourish the soul.
      Your culinary journey starting from has been expansive with multiple destinations on your resume – What brings you back to Dubai, and what sets it apart?
      Dubai holds a special place in my heart, and there are several reasons why it draws me back time and time again. Dubai is a melting pot of cultures, offering a rich tapestry of culinary influences from around the world. It serves as a hub for innovation and sets high standards in the culinary landscape. The adaptability and openness of the clientele make Dubai an ideal place for chefs to experiment, push boundaries, and introduce new flavours. Moreover, Dubai’s continuous growth and development have led to advancements in sourcing local ingredients, further enhancing the quality and authenticity of our culinary creations. Dubai truly stands out as a place where culinary excellence and innovation thrive.
      Can you discuss the role of sustainability and responsible sourcing in your culinary practices?
      Sustainability and responsible sourcing are integral parts of our culinary practices at Address Grand Creek Harbour. We recognise the importance of fostering a sense of community and being mindful of our environmental impact. In our efforts to promote sustainability, we have implemented practices to limit the use of non-recyclable materials and actively reduce food wastage. We champion responsible sourcing by collaborating with local farmers, fishermen, and suppliers who share our commitment to quality and sustainability. By embracing these practices, we not only contribute to the well-being of the environment but also ensure that our guests can enjoy the finest ingredients sourced with care and integrity.
      How do you stay updated with the latest culinary trends and techniques?
      Staying updated with the latest culinary trends and techniques is crucial to maintain a fresh and innovative approach to cooking. I keep myself informed through various channels such as culinary books, industry publications, and social media platforms. These sources provide valuable insights into emerging trends, new ingredients, and innovative techniques. However, I don’t simply follow trends blindly; I enjoy combining them with my own style and creativity. By infusing personal touches and unique perspectives, I can introduce new, creative trends and methods to my team, allowing us to develop our own culinary identity.
      What advice would you give to aspiring chefs who are just starting their culinary journey?
      To aspiring chefs embarking on their culinary journey, I offer the following advice: never give up and always strive to be the best in this highly competitive industry. It requires hard work, perseverance, and a relentless pursuit of excellence. Cultivate your own culinary identity by developing your own style and honing specific skills that set you apart from others. Embrace challenges as opportunities for growth and never lose sight of the value that your dedication and hard work bring to your life as a chef. It is during the toughest times that your strength, knowledge, and confidence as a chef are forged, ultimately shaping your culinary journey.

      Can you share an example of a dish or meal that holds a special place in your heart and explain why?
      One dish that holds a special place in my heart is Pain Perdu. It may seem simple, but the combination of flavours and memories it evokes make it truly unforgettable. The aroma of caramelization, the sweetness of natural honey, and the abundance of seasonal berries come together in perfect harmony. Paired with a good cup of black coffee, this dish has become my go-to breakfast. Its simplicity and the essence it carries never fail to set the tone for an amazing day ahead. It serves as a reminder that even the simplest of dishes can have a profound impact and infuse joy into our lives.
      What is your favourite cuisine to work with, and what about it intrigues you?
      International and French cuisine are my favourite cuisines to work with, and they both allow me to express my innovation and flair with incredible dishes. International cuisine allows me to explore a diverse range of flavours, techniques, and ingredients from different cultures. It offers endless opportunities for creativity and experimentation. On the other hand, French cuisine is the epitome of culinary elegance and precision. The meticulous attention to detail, the classic techniques, and the focus on bringing out the best flavours in every ingredient have always intrigued me. French cuisine represents the foundation of culinary excellence and serves as a constant reminder of the importance of mastering the fundamentals.
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