Latest news with #ALBA
Arab News
3 days ago
- Entertainment
- Arab News
Recipes for success: Vladimir Chistyakov offers advice and a tasty stir-fried noodles recipe
DUBAI: By the time Vladimir Chistyakov stepped into a professional kitchen for the first time at age 30, he was told it was already too late. For the latest updates, follow us on Instagram @ 'A lot of people said: 'If you want to be a chef, you should've started 10 years ago,'' Chistyakov tells Arab News. Happily, he didn't listen to them. Now 40, the Serbian is the brand chef for Dubai-based Metafoodies, a group that includes ALBA Street (Asian street food), ALBA (upscale pan-Asian), Himitsu (a speakeasy bar) and Bisou (Mediterranean fusion). Before entering the culinary world, Chistyakov explored careers in journalism, marketing and even mobile repair. But it was not until he enrolled in a short culinary course that everything changed. 'Our chef showed us how to make a really nice chicken stock,' he says. 'In that moment, I knew this was my future.' He continues: 'Don't listen to people who say you're too late. If you love it, do it. Every day. And one day, it could change your life.' When you started out, what was the most common mistake you made? It was difficult to make something simple. I was trying to impress, you know? Too many textures, a lot of sauce, a ton of ingredients... But now I understand what simplicity is. What's your top tip for amateur chefs? Cooking is like a form of meditation. Don't stress. It won't be perfect, and that's OK. They key is to enjoy the process and do your best. It's an art. It's about emotion. It's a way to disconnect from the world. It doesn't matter if you are cooking at home or in a professional kitchen, you have to enjoy the process and immerse yourself in it. What one ingredient can instantly improve any dish? Oils. They are the cheat code for almost all food. But, also, don't forget about love. If you're not cooking it with love and with respect for your people or yourself, it will not taste nice. There's a lot of different hacks for food, but oils and love are the main ones. When you go out to eat, do you find yourself critiquing the food? I try to never think about it, but it's a professional habit. I'm not a harsh critic, but I hate when everything in the place is made without soul, you know? Like, when you feel there is no life to anything. That's really terrible. The food can taste really good, but if it is made without life, you feel it. What's the most-common issue that you find in other restaurants? The most important thing: service. The people on the floor are the first to welcome you. Ninety-nine percent of your happiness at a restaurant is not about the food, it's about service. What's your favorite cuisine to eat? I love Italian food. It's really simple. But it's difficult to find a good Italian place. There are a lot of different really expensive places (in the UAE), but a restaurant like one you would find in Rome and Milan, where you can eat for 10 Euros and, like, the portion of pasta is good, is almost impossible to find here. I also like Japanese food. I am from Siberia — part of Asia. We have a culture code from the Asian countries. We eat a lot of raw fish, but it's not sea fish, it's river fish. What's your go-to dish if you have to cook something quickly at home? I like pasta with parmigiano or tomatoes. Or, if it's a really lazy day, noodles or dumplings. If you come to our home, you'll find boxes of instant noodles in the kitchen — a lot of different types. What's your favorite dish to cook ? When I have time, I like to make something from my childhood. I really love Laghman — it's like ramen, from the family of this same soup, but from Uzbekistan. It's amazing. I love it. It's difficult to make. You need a lot of time, but really nice. I also like braised potatoes with meat. That reminds me of my childhood and my family in Russia. What's the most difficult dish for you to get right? An omelet. It's difficult to make it light and fluffy without overcooking it. It's an art, and it depends on your mood and your emotions. Early in my career, I went on vacation to France and found a great place for an internship. When I arrived, the head chef, a really old, funny guy, looked at me and said, 'Make me an omelet.' So I did. And for me, that moment was really meaningful — like a test of who I was as a chef. But the thing is, sometimes your emotions affect your cooking. If you're not in the right state of mind, it shows in the food. You might still make a decent omelet, but it won't be the same. You have to control everything: the temperature of the pan, the heat of the butter, the timing. You have to feel it all. As a head chef, what are you like? Five years ago, I was like a devil in the kitchen, but I've changed a lot since then. It's hard to be honest all the time, to really lead with intention and stay in control. I don't yell at everyone like I used to. I really make an effort. Of course, there are moments, if something goes wrong during a really important service, that I might lose my temper. But it's rare — maybe once a year. I like when the kitchen runs like an orchestra. Everyone knows their role, the rhythm is right, and the energy flows between the team, not just with the guests, but with the kitchen staff. I want the team to feel the emotion of the moment, to feel the pace, but without stress. You can't cook good food when you're stressed. If someone's out of sync, you can sense it immediately. That's why I always come back to one thing: balance. I try to stay balanced in everything. Chef Vladimir's stir fried spicy noodles Ingredients: White onion 30 g Mixed mushrooms (shiitake, enoki, champignons, etc.) 30 g Bell pepper 65 g Wagyu beef 80 g Ramen noodles 150 g Sunflower oil 10 g Spring onion 10 g Chives 10 g Red chili (long) 1 g Ramen sauce 50 g Preparation: Slice the white onion into half rings, mushrooms into thin slices, and bell pepper into strips. Cut the beef into thin strips. Boil the ramen noodles until al dente, according to package instructions. Stir-fry: Heat sunflower oil in a wok or deep skillet over high heat. Add the onion and sauté until translucent. Add mushrooms and bell pepper, stir-fry for 1–2 minutes. Add the beef and stir-fry until nicely seared. Combine: Add the ramen noodles and mix with the other ingredients. Pour in the ramen sauce and stir-fry for another 1–2 minutes. Finish with chives, spring onion, and finely sliced red chili. Serve: Plate the noodles and garnish with herbs or sesame seeds, if desired. Sauce: Dark soy sauce 10 g Soy sauce 10g Oyster sauce 20 g Olive oil 20 g Sesame oil 10 g Sweet Chilli 10 g Sugar 5 g
Hans India
02-08-2025
- Business
- Hans India
Narayana studies urban development in Singapore
Vijayawada: Ministerfor municipal administration and urban development P Narayana is currently on a six-day visit to Singapore to study urban development methods that can be implemented in building Amaravati as a world-class capital. The minister has been examining various projects and meeting with prominent individuals during his trip. On Friday, accompanied by CRDA commissioner Kannababu, he visited the ALBA waste management plant in Singapore. The plant uses advanced technology to recycle solid waste, including plastic and e-waste, and converts other waste into energy. During the visit, Singaporean officials briefed the minister on their waste management processes, from collection to recycling. The Andhra Pradesh government is reportedly focusing on solid waste management and is developing plans for waste-to-energy plants and e-waste recycling. Narayana discussed with Singaporean officials the possibility of implementing similar systems in parts of Andhra Pradesh. Later on Friday, the minister visited the headquarters of the Singapore police force. Senior police officials explained to him the use of technology in law enforcement, crime prevention, and maintaining law and order. The minister departed for Malaysia on Friday night, where he is scheduled to examine urban development, infrastructure, and other projects, including the Twin Towers and convention centers. The tour is aimed at gathering insights for the development of Amaravati.
Forbes
03-07-2025
- Forbes
Travel London 2025: Must-Visit Restaurants & Hotels This Summer
Constantly evolving, London's hospitality scene always has something new to offer, even to those of us who visit the city frequently. From cosy bistros to fine dining experiences; luxury hotels focused on sustainability to cosy hotels with amazing views, this is a guide to some of the hottest restaurants, bars and hotels to visit during your next trip to London. HUMO London Photo: Bacchus HUMO Well deserving of its Michelin star, HUMO breaks the menu down by level of fire used to cook each course. Ignite, Smoke, Flame, and Embers. I opted for the trout sashimi which acts as the perfect start - refreshing, and a great dish to cleanse the palate. Mushrooms followed featuring a gorgeous mix of lion's mane, mousseron, and an Arlington white yolk. The Orkney scallops grilled in direct contact with whisky barrels were sublime. The standout, however, was the Kagoshima A4 black cattle sirloin. The beef melted at a touch and was cooked to perfection. The wine pairing offered with each course has been carefully curated to match and enhance each dish. A refreshing dessert closed of a fantastic combination of dishes, each one playing a crucial role along the adventure of dining at HUMO. If you're looking for a true gastronomical experience and an adventure in dining, HUMO is not to be missed. ALBA Walking into ALBA feels like opening your balcony door to the Amalfi coast. The space is gorgeous, with large windows that fill the room with natural light, olive trees scattered across the restaurant, and fresh vegetables and fish laid out in front of a large open kitchen. While the space is breathtaking, the food is what will stick with you, it certainly did for me. Before delving into each dish, let's touch on the balance of ALBA. While many expect Italian cuisine to sometimes feel somewhat heavy, every dish at ALBA brings balance, making you feel satisfied yet light and content, even as you finish up dessert. The standout dish was also our first - the beef carpaccio is rolled at the table and features fresh arugula and chunks of artichoke, sprinkled with Parmesan and large slices of truffle. A dish that is, as mentioned, beautifully balanced. The burrata was one of the softest and fluffiest I've had while the truffle and cream Tagliolini was light, creamy, and subtle. Last but certainly not least, the pistachio tiramisu is a fantastic take on the classic - and one you'll definitely be back for. ALBA is the spot for an elevated brunch, a lunch date, or even an early dinner before heading out for the night. ALBA London Photo: Ben Carpenter Henri Bistro A cosy bistro with an extensive spirits and wine selection, Henri is the perfect spot for an elevated dining experience, while keeping things casual and comfortable. The menu offers a wide variety of options, be it seafood, meat or vegetarian options. The scallops were fantastic, the octopus well-balanced, and the ribeye cooked to perfection. After dinner, move over to the bar and choose your closing tipple from a selection of whisky, tequila and rum, or opt for a classic cocktail instead. If you're looking for a relaxing evening of great food and tasty cocktails away from the grandiose and noise of Soho, this is your spot. 1 Hotel Mayfair Photo: Bacchus 1 Hotel - Mayfair First on the list and for good reason, 1 Hotel Mayfair is a much-needed calm, natural haven in the center of London. Known for their sustainable initiatives, 1 Hotel Mayfair ties nature into every corner of the hotel, seamlessly, with over 1,000 plants across the property. 1 Hotel features a fantastic spa and wellness centre, and some great options to dine before heading out for the evening. The lively Dover Yard bar (one of my personal favorites in London) offers an extensive whisky and spirits collection, and an immersive cocktail menu. In fact, the new cocktail menu, Regenerative Forces, has just launched, which draws inspiration from the restorative forces that drive nature, fire, water, earth and wind. Last but not least, make sure to dine at the iconic Dove Tale restaurant, led by 2-Michelin Star chef, Tom Sellers. The raw bar offers fresh oysters and caviar, alongside various types British seafood, while the Land section of the menu gives the carnivores among us some fantastic choices. Sharing plates are also offered alongside fresh pasta dishes. The ingredients are all locally sourced, with the fruit and vegetables are sourced within a four hour radius of London. BoTree Hotel Photo: BoTree BoTree Hotel A lovely independent property, BoTree brings guest experience and sustainability to the forefront. The hotel integrates sustainability into the design, in the materials used in the rooms, and in LAVO, the sleek Italian restaurant with West Coast vibes attached to the hotel. The lack of a classic reception allows the team to create a closer connection with the guests, which I felt throughout my whole stay at BoTree, with hosts always there to assist with recommendations or any other matter at hand. Located in Marylebone, the hotel is also at a perfect location to easily step out and explore some of London's most famous neighborhoods. The rooms themselves are full of personality, with brights colors blending in with great woodwork, cheerful artwork, and modern furniture. The rooms make one feel both at home yet still on vacation in this vibrant neighborhood of London. Treehouse Hotel London Credit: Simon Brown Photography Treehouse Hotel The Treehouse hotel brings one back to childhood days spent in a treehouse, albeit - a much more elevated one. Natural colors, wood designs and green all make Treehouse a relaxing, elevated yet budget-friendly option for your next visit to London. At the top of the hotel one can find The Nest, which offers a gorgeous view of London over a cocktail or a coffee. One floor below guests can find Madera, a Mexican restaurant offering a large selection of Mexican classics and sharing plates. Should you feel like venturing out, the surrounding neighborhood has a lot to offer in terms of food and drink, yet not nearly as busy as Mayfair or Soho. There you have it - whether you're on a budget, in town for business, or celebrating a special occasion and wish to pamper yourself - the options above should give everyone a fantastic experience in London.
Web Release
31-05-2025
- Web Release
RAFFLES DOHA APPOINTS CHEF CRISTHIAN SERRAINO AS HEAD CHEF OF ALBA
Raffles Doha proudly announces the appointment of Chef Cristhian Serraino as Head Chef of ALBA, its signature Italian restaurant housed within the architectural masterpiece of Raffles Doha. Known for its understated sophistication, refined culinary philosophy, and recognition in the 2025 MICHELIN Guide's 'Selected Restaurants' in Doha, ALBA enters a new era under Chef Serraino's leadership. ALBA offers a culinary narrative inspired by the rich gastronomic heritage of northern Italy, interpreted through a contemporary lens. Celebrated for its quiet elegance, seasonally driven menus, and exceptional service, the restaurant has established itself as a destination of choice for discerning diners in Qatar and beyond. A graduate of the esteemed Nino Bergese Culinary School in Genova, Italy, Chef Cristhian Serraino brings a global perspective shaped by over 15 years in acclaimed kitchens across Europe and the Middle East. His professional journey includes pivotal roles at Michelin-starred Restaurant Story in London, the innovative Humble Chicken, and most recently as Head Chef at Le Royal Méridien Doha, where he played a key role in shaping the city's evolving dining landscape.
Zawya
07-05-2025
- Business
- Zawya
Ma'aden achieves 58% higher net profits in Q1-25
Riyadh: Saudi Arabian Mining Company (Ma'aden) registered net profits of SAR 1.54 billion in the first quarter (Q1) of 2025, signaling a 57.88% surge from SAR 981.69 million in Q1-24. The earnings per share (EPS) rose to SAR 0.41 as of 31 March 2025, compared to SAR 0.27 in the same period a year earlier, according to the financial results. Ma'aden generated 15.82% higher revenue at SAR 8.51 billion in January-March 2025 when compared with SAR 7.34 billion in Q1-24. The annual revenue growth was attributed to a rise in consolidated sales volumes and overall prices. The EBITDA increased by 16% on an annual basis to SAR 3.47 billion, mainly due to overall higher sales volumes and strong pricing environment On a quarterly basis, the company turned profitable in Q1-25 against net losses of SAR 105.64 million in Q4-24 and its revenue decreased by 14.62% from SAR 9.96 billion. The CEO of Ma'aden, Bob Wilt, said: "We are off to a great start in 2025. We are building on the momentum of last year and continuing our progress across all operations, with strong production results, safety improvements, exploration success, project advancement and portfolio consolidation.' Wilt added: 'During the quarter, we acquired a 20.62% stake in ALBA and progressed the consolidation of Alcoa's share of Maaden Bauxite and Alumina Company and the Maaden Aluminum Company. We are also seeing significant progress of Phosphate 3 Phase 1, which will add 1.5Mt annual phosphate fertilizer capacity upon completion.' The CEO noted: 'Our exploration activities remain central to our strategy, with our accelerated efforts delivering promising results across the Arabian Shield. Specifically, we made breakthrough gold and copper discoveries at Wadi Al Jaww and Jabal Shayban, advanced underground potential at Mansourah-Massarah, and progressed joint venture discussions with Aramco to unlock Saudi Arabia's critical minerals.' He further said: 'At the beginning of the second quarter, we officially launched Maaden's new brand identity, reflecting our ambitious vision to become a KSA-based, globally significant mining champion that drives progress through technology, innovation and talent.' Wilt concluded: 'Looking ahead our strong financial position and focus on operational excellence positions us well to navigate the current market uncertainty. We will continue to drive value for our shareholders and develop mining as the third pillar of the Saudi economy." In 2024, Ma'aden generated net profits worth SAR 2.87 billion and revenue of SAR 32.54 billion.
