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Arab News
3 days ago
- Entertainment
- Arab News
Recipes for success: Omar Basiony offers advice and a tasty sea bass recipe
DUBAI: For Omar Basiony, eating has always been more than just about meals, it has been a way to connect with culture, family and identity. For the latest updates, follow us on Instagram @ 'I've always loved cooking,' he tells Arab News. 'I've been passionate about cooking from a very young age.' Born to Egyptian and Italian parents, Basiony's culinary journey began when he was just 13. 'My mom had sent me to spend the summer with my uncle in Padua, Italy, and he got me a job working in a restaurant,' he says. 'I came back like, 'OK, this is all I ever want to do with my life.'' Basiony grew up in Chicago, which he describes as 'a city of neighborhoods drawn on very ethnic lines.' He adds: 'It became this gateway for me to explore different cultures through food.' After honing his skills at renowned kitchens in the US, including a two-Michelin-starred restaurant in Chicago, he moved to Dubai in 2014 to help open La Serre. His current role as executive chef at Bâoli Dubai reflects both his fine-dining background and the wide range of culinary influences he has encountered throughout his career. When you started out, what was the most common mistake you made? Probably not tasting the food enough. If there's any takeaway in my kitchen that I try to instill over and over, it would be that. What's your top tip for amateur chefs? Invest in your tools, because that way they're going to last a while. And it makes cooking much more enjoyable if you have a decent knife, a decent pan, good scales. Sometimes recipes fail just because you haven't either measured the ingredients properly or you've compromised on the vessel that you're going to cook it in, or the oven you're going to cook it in. What's one ingredient that can instantly improve any dish? I think improving a dish isn't so much about ingredients as it is about understanding the different roles they play, and how balance plays such a big role. So, say you've over-seasoned something, there's a role that fat can play in diminishing the salt. That all goes a long way to improving the overall flavor and complexity of the way something tastes. When you go out to eat, do you find yourself critiquing the food? I just feel like I'm getting ripped off most of the time. Sometimes I get a plate and I'm, like, 'Come on. I know how much money is in this plate.' So yeah, my major critique is: what are people putting on their plates? What are they charging us for? But I can forgive a lot if the food is good and it's made with heart and soul, and you can feel that someone cares about what they're doing. What's your favorite cuisine to eat? Asian — something within the scope of either Japanese or Korean. I have an eight-year-old son, and there was a time when I was actually afraid to be alone with him, he was that attached to his mother. The first time we really began to build a bond as father and son was over dim sum. I'd pick him up from nursery and take him out for dumplings and noodles. Since then, I think I've essentially hardwired him to enjoy Asian cuisine. I picked him up from school the other day, and brought him to Baoli. I try to offer him pizza, and he says, 'No, it's OK. I can get pizza anywhere. I want the signatures from the restaurant. Don't try and push the cheap stuff.' But yes, as a family, we've really developed a strong appreciation for Asian cuisine overall. What's a customer request or behavior most annoys you? Sometimes we get people who will either pre-order or push for food to arrive at a certain time. And then, you know, you activate this whole apparatus to make sure that happens, which is an undertaking, and then they don't respect the time. I'm not a punctual person in my personal life, but in my professional life I'm very punctual. What's your favorite dish to cook? I love to work over fire and over charcoal. So anything that's coming off of the restaurant's wood burning grill is a lot of fun. That element of dynamism that comes with cooking over live fire is very enjoyable. And it's very much a craft — being able to harness it and utilize it in different ways. What's the most difficult dish for you to get right? A perfect omelet is something that takes quite a level of mastery. What are you like as a leader? When I was a head chef, I was much more of a disciplinarian; there was a lot more yelling and shouting. Now, with a strong management team in place, I want them to feel empowered to run and manage the space themselves. A kitchen can very quickly become a tense, chaotic environment if everyone's shouting. That's never the kind of space I want people to work in. There's only room for one voice of authority in a kitchen and, over time, I've learned that you don't have to shout to earn respect or to maintain discipline. I do believe in the importance of discipline and, yes, at times there needs to be accountability. No one wants to be told they're underperforming, but it's worse when that message comes from everyone around them. That doesn't motivate; it discourages. So, while I believe in maintaining standards, I also think it's important to create an environment that encourages people to improve rather than fear failure. Chef Omar's sea bass Provençale Provençale sauce ¼ cup olive oil 4 cloves of garlic, crushed 50gm pitted nicoise olives, quartered 1 tbsp capers 500gm cherry tomatoes, quartered Sprig of thyme Sprig of fresh oregano ½ cup semi dried tomatoes cut into chunks Salt to taste Method: Combine the olive oil and garlic in a wide, flat-bottomed sauté pan on low heat and cook gently until the garlic becomes golden and very fragrant. Add the olives and capers and continue to cook until aromatic. Raise the heat to medium and add the quartered cherry tomatoes and herbs. Cook the tomatoes until they begin to break down, releasing their juices and creating a silky sauce. Off the heat, add the semi-dried tomatoes and mix through the sauce. Adjust the seasoning as needed with salt. Allow to cool before using. When you're ready to prepare the fish, start by preheating your oven to 200°C. You will need parchment paper and a baking tray large enough to fit the fillet or whole fish you will be baking. Lay a sheet of parchment paper out on the table—the paper should be large enough to enclose your fish like a well-sealed envelope. Drizzle a layer of oil on the paper and lay the fish on top. Season lightly with salt and add another drizzle of oil. Spread the prepared sauce evenly across the fish. Close the parchment paper, folding the edges to seal it tightly, ensuring steam will stay trapped inside your parcel. You may opt to also wrap the parchment in aluminium foil in case you are doubting your sealing skills. Bake for 20 minutes at 200°C or until cooked through. You can serve it directly to the table in the parchment paper, cutting the parcel open in front of your guests to many ooohs and aaahs, and a pleasant puff of steam and delicious cooking aromas. You can garnish with a pinch of fresh chopped herbs and a drizzle of olive oil.
FACT
19-05-2025
- Entertainment
- FACT
Bâoli Dubai Review: Where Glamour, gastronomy and golden hour collide
The Cannes creation includes a restaurant, a secret speakeasy and a beautiful beachfront. As the final piece of the J1 Beach jigsaw puzzle falls into place, Dubai's latest beachfront destination is complete. This stretch of carefully curated coastline has become the talk of the town, its allure built on an enviable collection of beach clubs imported from Cannes, St. Tropez, and Tulum. While each venue along this coveted strip has its own personality and price point, Bâoli Dubai promises leisure, luxury and sun-drenched hedonism. Bâoli's allure extends far beyond its iconic name. Backed by Sunset Hospitality Group, the team behind FACT Award-winning AURA Skypool, Mott 32, and Signor Sassi, the Bâoli brand is bolstered by a designer Prada boutique on-site and what is, without question, the largest swimming pool on this glittering strip. Designed by Barcelona's acclaimed Lázaro Rosa-Violán Studio, this waterfront wonder channels the chic charisma of the original Cannes location while creating a setting that is distinctly Dubai. Bâoli offers a blend of coastal cool and Asian mystique, with natural stone, light wood, ornamental textures and cascading greenery lending an immersive edge to every corner, from the petal-shaped Sun Deck to the serene indoor-outdoor dining room. Executive chef Omar Basiony has worked wonders, ensuring the legacy of the Bâoli brand runs through the culinary offering without carrying one dish over from the flagship venue in Cannes. The result is a menu of Mediterranean fare kissed with Japanese precision. A prime example of this approach is the French Sea Bream Carpaccio. Its spiralling ribbons of flesh arranged like petals and dressed with wasabi, spicy miso, and mandarin. The fish hails from a farm off the coast of the original Bâoli in Cannes, paying tribute to the brand's birthplace. Just as striking is the Tomato Carpaccio (AED 80), where chunky Uzbek Couer de Boeuf tomatoes mingle with a delicate yuzu crème fraîche, tomato vinaigrette, and crispy tanuki crumbs. The raw and robata dishes are where the menu excels. The Spicy Tuna Maki (AED 125) pops with crispy quinoa and red tobiko, while the show-stealing Hamachi Crunch (AED 130) delivers a touch of texture and sweetness with its fried exterior, sweet potato purée, and a delicate hamachi tartare. Luxurious ingredients elevate classic Japanese favourites. The Otoro Nigiri, crowned with caviar, is a beautiful bite, while the Toro Uni Bowl, paired with a textured cracker, brings silky, briny intensity in every bite. From the robata, the 300g MB10 Pure Blood Wagyu Striploin (AED 750) is unapologetically indulgent. Charred shishito peppers sit beside slices of perfectly tender beef, each bite layered with umami and smoke. For seafood lovers, the Taraba King Crab (AED 320), grilled whole and slathered in yuzu kosho butter, is decadent and deeply satisfying. However, it's the 12-hour Short Rib (AED 180) that steals the show. Slow-cooked sous vide style and then skewered and charred on the grill, it's a textural triumph paired with tarragon mustard. Desserts are no less theatrical. Glace à Gogo (AED 120) arrives in a cloud of dry ice, a deconstructed sundae featuring Taiyaki-shaped Madeleines glazed in vanilla and brown butter, providing moreish morsels to dip into the sharing portion of velvety crème fraiche gelato. Visiting on a Sunday, we discovered the party-ready polish of Bâoli Dubai. A cosmopolitan crowd soaking up the sun, live percussion and a soundtrack that veers from Drake to Kanye West via Middle Eastern melodies. Framed by towering palms and frangipani trees in full bloom, the central pool is a glistening blue canvas surrounded by pristine daybeds and private cabanas. As the daylight dims, the energy shifts and attention turns to the Moon Room, an elegant speakeasy designed for intimate evenings and crafted cocktails. Bâoli has long been a celebrity magnet with Eva Mendes, Naomi Watts, Jay-Z and Sienna Miller among its loyal Cannes clientele. Its Dubai outpost seems set on continuing the tradition, with French Montana spotted poolside. We even peeped Anthony Joshua as we exited the venue. This heady mix of refined design and A-list energy makes Bâoli Dubai more than just another beach club. Anchored around a marvellous menu and picture-perfect pool, Bâoli guarantees a memorable meal whether you're tanning and having a night out on the tiles. GO: Visit for more information.
The National
08-03-2025
- The National
Dubai chefs are getting creative with matcha, but is it a recipe for success?
Originating in China in the 14th century before finding its way to Japan in the 16th century – where the bulk of it is still produced today – matcha has become a coffee shop staple around the world over the last 10 years. But more recently, especially in Dubai's creative cafes and restaurants, the caffeine-dense ingredient has been integrated into a multitude of different sweet and savoury dishes. Its earthy flavour often prompts a love or hate reaction. It is often sweetened in latte, so that those looking for its antioxidant properties can still reap its health benefits. The vibrant green colour of matcha is also part of the appeal, especially for experimental chefs. Here, The National taste tests some of the unique flavour combinations featured around Dubai. This Emirati-owned restaurant is known for its creative combinations of Nashville-style chicken burgers across five emirates. The menu has been boldened by a new addition – the matcha bundle. The bundle consists of a matcha beef Wagyu burger (Dh39) and matcha chicken fries ( a side of crinkle cut fries with fried chicken drizzled with matcha garlic sauce. The subtly sweet matcha paired with salty beef is a nice combination. The sauce has the earthy matcha flavour with an underlying taste of garlic, which formed an flavourful pairing with the melted cheese and tangy pickles. The sauce with the chicken and fries was unusual, the taste of matcha somehow felt more prominent, overruling any hint of garlic in the sauce, which can be an acquired taste. Verdict: It's an interesting take on the trend, but perhaps matcha pairs best with either a sweet taste profile to balance its earthiness or a distinctly salty one to bring out its sweetness. Various locations across the UAE Inspired by the city of Isfahan in Iran, executive chef Omar Basiony has created a complex flavour profile with this Isfahan rose cake and culinary-grade Japanese matcha (Dh70), combining Mediterranean and East Asian flavours. The dessert consists of a rose spongy milk cake with a cold scoop of lychee sorbet, topped with a foam-like matcha mousse and a crunchy meringue. 'What's difficult is that it's very defined and its flavour stands out in most dishes,' Chef Basiony told The National. 'It's exciting to experiment with matcha beyond its traditional uses.' The cold sensation is the first thing that jumps out. The creamy rose milk cake pairs well with the sharp yet sweet lychee sorbet, the floral and fruity flavours harmonising well with the earthy matcha. Verdict: This dessert is akin to having a cold, refreshing drink on a hot summer's day. The milky cake, cold sorbet and soft mousse melt together with every bite. This creative combination is a joyful adventure from beginning to end. J1 Beach, Dubai Nala cafe's culinary director and chef, Jill Okkers, chose to have a mild mix of both savoury and sweet matcha in her Pistachio Bostock (Dh45). It is soft French brioche bread layered with raspberry jam and pistachio, coated in batter and baked like a cookie. Once baked, the pastry is topped with a vanilla matcha mascarpone and more raspberry jam. 'It's like having a cookie for your breakfast,' said general manager and chef Sangiwe Khumalo. 'The matcha mascarpone goes well with pistachio and it's not too powerful. It doesn't overpower the pistachio, so all the flavours just come together.' Nala also has a pistachio matcha latte (Dh32). It's a creamy and sweet treat and great with the Bostock. Verdict: The two flavours most apparent in the Pistachio Bostock were the tart raspberry jam and the creamy matcha mascarpone, a bittersweet interplay of ingredients. This treat is for those who prefer their breakfast on the sweeter end. Al Quoz, Dubai For a twist on the traditional matcha latte, Bkry's iced coconut mango matcha (Dh42) and iced matcha with blueberry lavender cloud foam (Dh39) are ideal summer coolers. The tropical coconut and mango flavours bring out matcha's sweetness, which was a nice take on the ingredient. Blueberry and lavender weren't quite as overpowering, but a nice flavour combination nonetheless. Verdict: Both drinks were a welcome addition to the well-established matcha latte, elevating its taste without erasing its essence. However, the coconut mango matcha was the game-changer to be added to the regular orders. Al Quoz, Dubai Sweetness is often needed to offset matcha's naturally bitter taste and the Japanese pancakes (Dh50) at this Dubai cafe manage to do this without being too sweet. A milky matcha sauce flows over the stack of thick, fluffy pancakes with a texture that's akin to jelly, finished with a dusting of matcha powder. The dish is so picture-perfect, it's almost painful to cut through. Verdict: Lightly sweet and filling, it's the perfect combination of sweet and savoury. It's filling, so perhaps best served for breakfast rather than dessert. Although, there is a 40-minute wait time for this dish, it is worth the wait. Al Quoz, Dubai
