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    How Tasca by José Avillez flies the contemporary Portuguese cuisine flag proudly

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    Life

    by Camille Macawili
    53 seconds ago

    Overlooking Dubai’s pristine Jumeirah Beach waterfront and on the other side, an exceptional city skyline, Tasca by José Avillez remains a favourite day-to-night hotspot with a chic and charming atmosphere that continue to quietly win fans over since its opening.
    Led by chef-entrepreneur José Avillez, the dining destination nestled within Mandarin Oriental Jumeirah in Dubai has been awarded yet another one-star Michelin rating for the third consecutive year by the famed accolade, Michelin Guide Dubai 2024 edition, that recognizes establishments for culinary excellence and dining finesse.
    Boasting a menu that flies the flag for Portuguese cuisine in the UAE, the dishes draw inspiration from traditional gastronomic delights elevated through fine culinary techniques. For summer, it’s unveiled dining experiences including a festive Saturday brunch that transports diners to the sunny coast of Portugal. The menu is a culinary tribute to classic Portuguese dishes inspired by leisurely summers spent seaside. The highlights? José Avillez signatures, of course! The starter plates include the Tuna Tartare Cone and Garlic Prawns – all worth diving into before continuing the feast with mains such as the Charcoal Grilled Seabass, Wagyu “Piranha” served with stewed black beans and garlic rice, and a freshly-made Algarve Tomato Salad. Desserts are a must including Portugal’s pastel de nata, served with a shot of berry-based beverage to end things on a sweet note.
    Here, Chef José Avillez talks to Emirates Man about his remarkable culinary journey and where he’s taking it next.
    What do the first 30 minutes of your day look like, your morning routine and non-negotiable practices?
    The first 30 minutes of my day can vary significantly. Typically, I wake up at 06:55am, enjoy breakfast with my wife and my sons and then head to the gym. However, there are sometimes when I immediately start my day on the phone, responding to emails and handling urgent matters. Additionally, if I am in Lisbon, my morning might include attending meetings and visiting my restaurant, Belcanto.
    A non-negotiable in my morning routine: punctuality.
    When did your love for food begin?
    My passion for cooking is rooted in my love for eating. Since I was a child, I have found immense joy in savouring different flavours and textures. For Christmas, it was not the presents that captivated me, but rather the delightful feast laid out on the table. I remember coming home at 5 or 6-years-old, eager to peek into the pots to see what was for dinner. As I grew older, my fascination with food evolved into a genuine interest in cooking. It was with this passion that I started my first business with my sister at the age of 10, selling homemade cakes to our neighbours and family.
    You have a degree in Business Communication and wanted to be an architect growing up. How did you end up in the culinary space?
    I decided to pursue my career as a chef in my final year at university, after I completed my first internship in a professional kitchen. It was an unforgettable experience stepping into that kitchen as an intern. I felt my heart swell with unexplainable emotion. At that moment, I knew that I had found my true vocation, which led me to begin my apprenticeship in the culinary world.
    Afterwards, I have carried out internships and training both in Portugal and abroad. A pivotal moment in my career came in 2007 when I completed an internship at El Bulli with Ferran Adrià, an experience that marked a significant turning point in my professional journey.

    Tasca has been awarded one Michelin-star for three consecutive years. How does this feel to accomplish this?
    We are very proud and honoured to be awarded one Michelin-star for three consecutive years. I am deeply grateful to the entire Tasca team for their unwavering dedication, passion, and commitment to delivering an exceptional culinary experience. Dubai is currently the epicenter of the world’s dining scene and being able to offer a taste of Portugal in this cosmopolitan city is an absolute joy and source of pride. This achievement is a significant milestone for Portuguese cuisine and a remarkable accomplishment for us.
    The menu celebrates the rich heritage of Portugal. What are the key standout dishes?
    The menu pays tribute to Portugal’s rich culinary heritage, featuring key standout dishes like Bacalhau à Gomes de Sá, Piri Piri chicken, and Lagareiro Octopus. Additionally, we offer a selection of beloved Portuguese «petiscos» such as Escabeche de Pato, Garlic Prawns, or Pica Pau, each brimming with flavours that showcase an authentic Portuguese cuisine.
    With a culinary empire in Lisboa and few established internationally, how do you approach scaling without compromising quality?
    We achieve this through consistency, discipline across all locations, and the development of exceptional teams. Our success is also founded on a rigorous commitment to hard work and the use of high-quality products. This commitment enables us to expand our presence while preserving the exceptional quality of our culinary creations.

    The brunch experience at Tasca pays homage to Portuguese summers. How did you achieve this in such a location?
    The brunch at Tasca pays hommage to the essence of Portuguese summers by capturing the vibrant flavours, aromas, colours, and textures of Portuguese cuisine. It features a delightful array of seafood and fish, fresh vegetable salads, and the finest meats. This culinary journey is complemented by a lively atmosphere, a picturesque sea view, and the warm, welcoming service of our team, promising an unforgettable experience.

    How has the experience of setting up Tasca in Dubai been different to setting up your other restaurants?
    As our first international venture, setting up Tasca in Dubai was a distinct experience in comparison to establishing our other restaurants. It involved discovering a new environment and culture, which made the opportunity both rewarding and challenging. Additionally, with a unique and demanding market such as Dubai, we gained a deep understanding of its dynamics to achieve success.
    Tasca is your first international outpost. What did this teach you about yourself, professionally and personally?
    Opening Tasca as our first international outpost was both a major challenge and a valuable learning experience for me and my entire team. It provided us with the opportunity and the responsibility of showcasing Portuguese cuisine in Dubai, the epicenter of the world’s dining scene.
    What would be your advice to budding chef-entrepreneurs looking to earn a Michelin star?
    My advice to aspiring chef-entrepreneurs aiming for a Michelin star is to embrace authenticity, maintain seamless consistency, and hard work.
    What’s next for José Avillez?
    The future holds limitless possibilities for those who believe in their dreams.
    – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
    Images: Supplied More

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      13 hotspots to check out for a chic summer escape

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      Life

      by Camille Macawili
      8 seconds ago

      VIEW GALLERY/ 13 IMAGES
      Summer is high season to give you a chance to explore the hotspots far and away.
      Don’t know where to go? If you’ve been out of the loop and this question fills you with dread, you don’t have to fret. Emirates Woman have curated a tasteful edit of the latest and greatest must-see and must-do for all the different kinds of wanderlust that are worth making time for in your hard-earned annual leave.
      From places with a focus on gastronomy to those filled with character, here’s how and where to stay, dine, and spend all your summer days.
      Tap the gallery above to discover the edit.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      July/August’s – The Summer Escape Issue with MAISWIM – Download Now More

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      Chef Tom Allen on helming Heston Blumenthal’s Michelin-star restaurant Dinner in Dubai

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      Emirates Man

      by Joelle Albeaino
      3 hours ago

      Chef de Cuisine Tom Allen of Michelin-star restaurant, Dinner, by Heston Blumenthal talks to Emirates Man about his culinary journey so far and his current stint in Dubai.
      Can you tell us a bit about your background and how your culinary journey began?
      I was born and raised in Cheltenham, a small town in Gloucestershire, England. In 2001, I began my first full-time role working at Lumiere, a small 30-cover restaurant in Cheltenham as Chef de Partie. Working there at such an impressionable age, I learned the values of hard work and dedication and it was during this period that I met Ashley Palmer-Watts, who was at the time the Head Chef of Heston Blumenthal’s The Fat Duck. In 2005, I made the move to The Fat Duck restaurant working with an incredible team where I developed a passion for the many processes of the prestigious three-Michelin-starred kitchen. I then joined Dinner in 2009 assisting Heston Blumenthal and developing the historical dishes that they would open the restaurant with, working alongside food historians and museum curators to bring Heston’s vision to life. In 2019 I then took on the role of Head Chef – Dinner London.
      What or who has been your biggest culinary inspiration throughout your career?
      Before I started my career, my parents inspired me. My mum was a stay-at-home mum, so we would always cook together in the kitchen and my dad would grow fruit and vegetables in our garden. Cooking at home was a way to bring the family together and is where I formed an emotional connection with food. My main inspiration since being in the culinary world would have to be Heston Blumenthal; he has been my main inspiration. His profound outlook on cooking, along with his approach to food, flavours, and storytelling has always amazed me. I’ve had the opportunity to work directly with Heston for more than 14 years, and this has had a real impact on the way I approach food.

      Could you describe your signature style that sets you apart from other chefs?
      My style as a chef is twofold, there’s my approach to cooking and discovering dishes from the ages and bringing them to the modern pallet, to how I manage and work with my team, boosting morale and garnering camaraderie. At heart, I am a perfectionist, and every intricate detail must be met to the highest of standards – this is across everything I do. That said, my culinary style is forever evolving and that is a testament to how I have been mentored by such an innovative teacher, that is Heston. It starts with sourcing great quality ingredients and having an amazing team to bring the dishes to life. At Dinner, we always tell the story behind each dish to give it authenticity, that point of difference, and reference. That’s why we search for historical links and work with historians, museum curators, and people who are passionate about food history to help bring all those components together, which we can then use when applying our techniques and methodology to provide a genuine story that that we can deliver to our guests.
      What eventually brought you to Dubai?
      Before I came to lead Dinner by Heston Blumenthal in Dubai, I was overseeing Dinner in London. Heston had instilled immense trust in me to carry and drive his concept further, from the development of the dishes to overseeing the entire team. Years of dedication and commitment resulted in the opportunity to come to Dubai, to bring the concept here, and to make the restaurant a success. It was thrilling, and equally inspiring to come to an exciting new market like Dubai, which at the time was receiving global recognition for its culinary landscape.

      Dinner by Heston Blumenthal was awarded a Michelin star – what does this mean to you?
      To receive a star after being open for a very short period of time, we were completely overjoyed at the award and very proud and very honoured to receive the recognition from the MICHELIN Guide. It means a lot to me and the team; our hard work and dedication have been recognized by one of the most prestigious names in the culinary world. It’s given us a major boost to continue pushing our boundaries and raising the bar.
      Running a Michelin-star restaurant requires meticulous attention to detail and maintaining exceptional standards. How do you stay on top of that?
      We uphold Michelin-star standards through meticulous processes, ways of sourcing products, menu creation and service excellence, but the backbone to the success comes down to the team and passion. I’ve always been passionate about harvesting authentic culture and making sure that we are a collaborative force working towards the same goal. I’ve put in place a regular training session, where the team not only tests their skills but encourages them to be creative and experiment in the kitchen. My team must be happy and motivated because, at the end of the day, the level that we work at is hard enough, and so I want people to wake up in the morning after their days off and feel happy and inspired about coming to work.

      In your opinion, what is the hero dish at Dinner by Heston Blumenthal?
      Looking at the menu at Dinner by Heston Blumenthal, we celebrate hero dishes from the ages, so it’s hard to choose one. From our starters, the Meat Fruit is the most iconic, there is a sense of playfulness, and it shows that things aren’t quite like what they seem (something Heston would always say). When you finish your dining experience two desserts stand out the most. You have our Tipsy Cake (c.1858), which historically takes the lead from the arrival of the first pineapples to the English court in 1700. It’s served with slices of roasted pineapple that have been slowly roasted on a spit for up to six hours. How it’s roasted is really interesting, our pineapple rotisserie is driven by our ‘The Dinner Escapement’ (clock), which is a breath-taking installation in the centre of the restaurant, its pully system reaches across the dining room and to the kitchen, to turn the rotisserie. Then we have our showstopper, which was inspired by one of the world’s first innovative chefs, the theatrical table side Liquid Nitrogen Ice Cream Trolly (c.1901). This is inspired by the work of Agnes B Marshall, a 19th century culinary entrepreneur, also known as ‘the Queen of Ices’ for her work in the development and design of ice cream production and storage.
      Finally, what is the future for Chef Tom Allen and Dinner by Heston Blumenthal?
      Despite only being open since earlier this year, we have achieved a great deal of success already and this is just the beginning for us. Our focus right now is building the team, enhancing the experience for our guests, and ensuring that we’re driving Dinner forward as one of the world’s most unique and exciting award-winning restaurants. We look to launching and showcasing many more dishes from history, and to story tell them through the language of taste and flavour.
      For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied by Dinner by Heston Blumenthal More

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      Chef Gökhan of Rüya Dubai on the importance of culture in culinary excellence

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      Life

      by Ruman Baig
      2 hours ago

      Nestled within the elegant premises of The St. Regis Dubai, The Palm, Rüya Dubai, stands as a true embodiment of culinary artistry.
      This dining destination has gained renowned acclaim for its innovative Anatolian gastronomy, earning it a recent accolade within the prestigious Michelin Guide’s distinguished list.
      At the helm of this exquisite culinary journey is Gökhan Çökelez, a virtuoso in the realm of gastronomy who orchestrates the creation of exceptional dishes. Hailing from the landscapes of Turkey’s Black Sea region, Gökhan infuses his mastery into a tapestry of flavors from the Middle East and Mediterranean, skillfully weaving together the finest ingredients with an impeccable culinary technique.
      In a detailed conversation with Emirates Woman, the chef talks to us about his career trajectory so far, his focus in the presence and vision for the future.

      What inspired you to become a chef, and how did your culinary journey begin?
      My family has truly been my biggest inspiration. Growing up, our home was a hub of food, culture, and togetherness. I’d be right there beside my family, helping prepare meals and soaking in the joy of sharing delicious food. This upbringing ignited a spark within me to turn my love for cooking into a career. That’s why I decided to enroll in culinary school, to take my passion to a professional level.
      Can you share a memorable experience or dish that had a significant impact on your cooking style?
      One cherished memory that shaped my culinary approach is our family tradition of making Borek on special occasions. Picture this: we’d gather in the garden, and prepare this delicious dish on a flat sheet. The aroma would fill the entire neighbourhood with anticipation. We’d make variations like cheese, meat, and potato, combining flavours that resonate in my heart. This experience instilled in me the art of cooking with passion and soul.
      What techniques or ingredients do you enjoy experimenting with the most in your dishes?
      My technique involves giving classic recipes a contemporary twist. There’s something magical about picking fresh herbs and produce from the farm that sparks my creativity. When I think of ingredients that are my kitchen favourites, it’s always lemon, olive oil, and sea salt—my culinary trio that elevates flavours in every dish.

      How do you approach creating a balanced menu that caters to various tastes and dietary preferences?
      At Rüya, our menu is designed to have a wide variety of signature dishes that range across the 7 regions of Anatolia. From the savoury goodness of traditional meats and kebabs to lighter options like seafood, fresh salads, and plenty of vegetarian dishes, there’s a plate for every palate.
      Could you highlight a regional cuisine or cooking tradition that you find particularly fascinating?
      I’d like to shine a spotlight on the famous Simit bagel, a culinary tradition which originated in my hometown Devrek, Zonguldak. The secret to creating a truly authentic simit is soaking the dough in grape molasses. It then gets coated in yellow sesame and baked for slight sweetness making the perfect simit; crispy outside, and soft inside.
      What’s the most challenging aspect of maintaining consistency and quality in a busy kitchen environment?
      Our kitchen is a global melting pot with team members from 12 different nations. It’s a challenge to keep everyone aligned with the Anatolian cooking artistry. While Anatolian cuisine may be less familiar than French or Italian, we ensure consistency and quality through meticulous training and innovative methods.
      How do you stay updated with the latest food trends and incorporate them into your own culinary creations?
      I love exploring diverse restaurants and sampling the latest trends. Connecting with fellow chefs, sharing insights, and witnessing their culinary stories fuels my creativity. It’s a tight-knit global community that sparks my inspiration.

      Chef Gökhan of Rüya Dubai
      Can you describe a dish that perfectly represents your personal culinary philosophy and style?
      Imagine a dish that embodies simplicity and refinement – prepared with the finest ingredients and impeccable technique. My culinary passion revolves around Middle Eastern and Mediterranean cuisines. It’s all about savouring authentic flavours with a contemporary touch, celebrating the essence of good food.

      Having been raised in Turkey, how do you infuse culinary uniqueness from your country into the restaurant you’re currently heading?

      Anatolian flavours are close to my heart, and I’m thrilled to share them at Rüya Dubai. We’ve gathered inspiration from every corner – whether it’s the fresh seafood from the coast, hearty kebabs from the east, or delicious flatbreads from the north. You can savour Turkey’s rich food culture on your plate.
      What according to you is the USP of the dining experience at Rüya Dubai?
      At Rüya Dubai, our open kitchen invites guests to be part of the culinary symphony. Our menu thrives on the spirit of sharing, allowing you to embark on an Anatolian adventure through an array of signature dishes. And let’s not forget our breathtaking terrace overlooking Palm Jumeirah and the Arabian Sea – a culinary delight paired with mesmerizing views.

      How do you manage to infuse creativity into your dishes while still respecting traditional flavours and techniques?
      It’s like adding a modern twist to a familiar tune. I take the flavours we all know and love from Anatolian cuisine and give them a creative spin. Think of it as paying homage to the classics while sprinkling a bit of my own culinary imagination. The result is a harmony of tradition and innovation that keeps your taste buds intrigued.

      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied  More

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      Here’s what happened when we dined at Heston Blumenthal’s Michelin-star culinary haven

      by

      Life

      by Camille Macawili
      4 hours ago

      Atlantis The Royal in The Palm beckons discerning epicureans to indulge in its exquisite gastronomic offerings.
      Boasting an impressive line-up of culinary masterpieces crafted by world-renowned chefs, it stands as a beacon of unrivalled luxury and culinary excellence, putting Dubai on the map as a culinary hotspot.
      A can’t-miss experience? Dining at Dinner by Heston Blumenthal. This exceptional culinary destination offers an exquisite dining experience of unparalleled culinary artistry that transcends expectations.
      Having earned its prestigious Michelin star this year, this exceptional restaurant nestled within Atlantis The Royal invites guests on an extraordinary gastronomic journey curated by the visionary chef, Heston Blumenthal.

      The renowned Michelin star chef Heston Blumenthal OBE, reigns as an emblem of culinary prowess, commanding the epicurean stage with his signature style that exudes refined decadence. Blending avant-garde techniques with an unwavering commitment to the timeless British classics, Blumenthal’s gastronomic creations transport diners on a captivating journey through taste and texture. From his humble beginnings in Oxfordshire to the opulence of his world-renowned restaurants, each dish meticulously crafted by Blumenthal embodies an exquisite symphony of flavours, artfully harmonised to tantalise the senses.
      Chef Heston Blumenthal OBE comments, “Atlantis The Royal and Dubai were the perfect locations for Dinner outside of London, I like the idea of the juxtaposition of the old and the new, historically inspired recipes reimagined with modern techniques; so there’s the old and the new, housing it in an incredible new building; Atlantis, on the sea in Dubai.”
      THE AMBIENCE
      Stepping into Dinner by Heston Blumenthal is akin to entering a world where time-honoured traditions meet avant-garde innovation. The theatre of the Tudor dining experience, adorned with contemporary accents and a harmonious colour palette, sets the stage for an unforgettable dining experience. A notable part of the decor is the pineapple rotisserie installation featuring a pulley system and clock that powers a clockwork spit roast in the kitchen that cooks the pineapples.
      Blumenthal shares, “The Dubai venue has something extra special that our London guests won’t see, a giant pineapple escapement, which is the magical centrepiece of the restaurant, that also provides a functional element, turning the rotisserie which has roasted pineapples on it. Pineapples, historically, were unbelievably expensive, they were seen as unbelievable luxury… and so ours will signify adventure, exploration and discovery”

      THE HERO DISHES
      The menu at Dinner by Heston Blumenthal is a symphony of flavours, showcasing Blumenthal’s unique vision and culinary expertise with dishes offering edible history dating as far back as the Medieval and Victorian times. Inspired by historical British recipes, each dish ignites the senses with re-imagined culinary delights that are a masterful blend of traditional elements and modern techniques.
      A five-course tasting menu starts out with an intriguing bite-sized caviar ball covered with white chocolate followed by an exceptional serving of sherried scallops cooked to perfection. The real dining experience though begins once the “Meat Fruit” is served – an unexpected true showstopper of the night. This iconic dish, presented as a vibrant mandarin, is a flawless revelation and recreation of a medieval delicacy. Delicately crafted chicken liver parfait, encased in a citrus-infused gel, delights the palate with its velvety texture and exquisite balance of flavours.

      As the feast progresses, the “Roast Halibut” a succulent fish cooked to perfection is served with a medley of seasonal vegetables and a green rich, buttery sauce with a side of triple-cooked fries. Not bland nor boring, the marriage of flavours is nothing short of extraordinary, showcasing the harmonious interplay between the ingredients and the unwavering dedication to sourcing the finest produce. It is then followed by the “Powdered Duck Breast”, a complex and rich main paired with duck hearts and pickled cherries with braised red cabbage is a testament to the level of detail that goes into each dish.
      No gastronomic journey would be complete without a sweet nitrogen-infused conclusion, and the “Liquid Nitrogen Ice Cream” does not disappoint. However, what stands out from the dessert menu is another signature creation that marries simplicity with decadence. The “Tipsy Cake” is a fluffy brioche lightly basted in Sauternes, baked to golden perfection, and served alongside a generous dollop of spit-roasted pineapple – a fitting finale for guests with discerning palates.

      THE SERVICE
      Complementing the culinary offerings, the restaurant offers an extensive beverage list including an impressive selection of vintages from around the world. The sommelier’s expertise and guidance elevate the dining experience to new heights of sophistication, as they effortlessly curate and pair each course with a perfectly suited beverage, enhancing the overall sensory journey.
      The attentive and knowledgeable team at Dinner by Heston Blumenthal elevates the experience further, giving the highest standards of service. From the moment you are welcomed to the final farewell, their impeccable attention to detail and genuine passion for gastronomy create an atmosphere of indulgence and exclusivity. Each dish is presented with precision and finesse, and the staff’s profound knowledge of the menu ensures that every culinary nuance is brought to life.
      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied by Atlantis The Royal More