Latest news with #fineDining
The National
4 days ago
- Entertainment
- The National
Mr Chow review: London's famous Chinese restaurant serves up classics in Dubai
One of London's most famous Chinese restaurants has finally landed in Dubai. After its first restaurant took the UK dining scene by storm in 1968, the brand now has venues in New York, Miami, Beverly Hills and Las Vegas in the US, as well as an outpost in Riyadh. Its Dubai outpost opened in June, promising to bring its combination of classic dishes served in an elegant setting while embracing the nuances of the region. The restaurant's location is an immediate removal from the hustle and bustle of its older London sibling, swapping Knightsbridge for the second floor of a commercial tower in Dubai's financial district. Like Alice through the looking glass, you are transported into another universe when walking into Mr Chow – one that's a lavish space of high ceilings, low lighting and spectacular scenery. Where to sit and what to expect There is something charmingly classical about Mr Chow's aesthetic, with dark walls, dark furniture and minimalist white tablecloths. In a word, Mr Chow is polished. Whether that's the silver cutlery or the servers decked out in high-quality tuxedos, it's a restaurant that brings a touch of 1970s Britain to the modernity of DIFC. There's an array of seating options, with tables lining the floor-to-wall windows and a magnificent central bar area. My dining partner and I choose one of the central tables, which has a high-backed sofa seat offering up spectacular views of the cityscape around us. It's here that our server, Nick, explains the basics of the menu and we settle down for the dinner awaiting us. The menu To start with, we share a serving of chicken satay (Dh92) and glazed prawns with walnuts (Dh164). Consistent with Mr Chow's general feel, the two dishes are deliberately simple and classical. With both the chicken and the prawns, the core flavour blends wonderfully with the traditional tastes brought out in the marinade for the chicken and the walnut sauce with the prawns. They are excellent starters as they set the tone for the quality of the food that's to come, while also not being too heavy to rule out further dishes. Ma mignon (Dh297) is our main course of choice, served alongside the Gamblers duck (Dh295) with rice and vegetables (Dh75) on the side. Similar to our starters, they are two very different dishes that we choose to share, but they illustrate what Mr Chow is all about. A recipe since 1975, the ma mignon is a Mr Chow staple and serves up tender filet mignon with asparagus and a rich gravy. It's as delicious as it sounds. The Gamblers duck, meanwhile, is essentially a more sophisticated take on the archetypal Chinese takeaway order; crispy duck and pancakes. This, though, is an elevated experience and one that offers beautifully cooked meat – carved at your table on a silver plate – with pancakes, vegetables and plum sauce. For dessert, we go for the mango ice bowl (Dh95), which is arguably the piece de resistance and a wonderful way to end a fine meal. Its presentation is spectacular, with the ice elegantly surrounding the fruit. It's also very light and refreshing, meaning you have plenty of room to tuck in despite having dined on the heavier starters and mains. Just make sure you finish your dessert quickly, as it will melt before your eyes. Save or splurge A three-course meal at Mr Chow can cost between Dh230 and Dh581. On the high end of the price spectrum lie the vermicelli with lobster (Dh169), fresh live lobster (Dh317) and mango ice bowl (Dh95). The three most reasonable dishes across starters, mains and desserts are the crab claw (Dh92), mapo tofu (Dh90), and sorbet selection (Dh48). A chat with the chef The man behind the dishes at Mr Chow is head chef Zhang Yu Jun. Originally from Jiangsu, China, he has worked with the brand for almost three years before fronting the Dubai project. He particular enjoys cooking with seafood and beef. 'These ingredients allow for endless creativity and refinement,' he says. 'You'll find them featured throughout our menu, from delicate seafood dim sum to our signature meat dishes, always with a focus on freshness, precision, and innovation.' Chef Zhang describes his cooking style as one that is deeply respectful of the ingredients he works with. 'I draw inspiration from traditional Chinese cuisine while incorporating modern touches,' he says. 'My goal is always to balance authenticity, artistry and seasonal ingredients. 'For me, cooking is an artistic expression. I believe in respecting the ingredients, embracing seasonality and constantly improving my skills.' For vegetarian or vegan diners, he recommends the vegetarian squab with lettuce, for meat lovers his top tip is the Beijing chicken with walnuts, and for seafood aficionados, the live lobster gets the nod. His go-to starter is the satay chicken skewers, while he suggests the restaurant's selection of steamed seafood dishes all amount to good options for those looking for a healthier plate. Contact information Mr Chow is in Precinct Building 3 in the Dubai International Financial Centre. It is open daily from noon to midnight. Reservations can be made by calling 04 834 2013.
Daily Mail
22-07-2025
- General
- Daily Mail
Chefs explain why restaurant mashed potato always tastes better than homemade
Chefs have divulged why mashed potato at a restaurant always tastes better than when made at home. Many agree the answer is lashings of salt and butter, but some chefs insist there is far more to the art of a velvety mash. Inspired by a popular Reddit thread calling on professionals to reveal their secrets, chefs have now spilled on how to master a mash that's both creamy and indulgent. The post began: 'I'm still figuring out how to cook, but one thing that always confuses me is mashed potatoes at restaurants. 'They're so creamy, smooth and buttery without tasting too heavy. I don't know what they're doing differently, but mine never turn out like that... it still feels like something's missing. 'Just wondering what makes restaurant mashed potatoes hit different?' A fine dining cook who claimed to have worked under Michelin star chefs for many years immediately jumped in to share the method he's been using for years. He said: '[We use] either a tamis with a plastic bench scraper or a China cap with a ladle used to push it through.' A tamis - pronounced 'tammy' - is a drum-shaped sieve with fine mesh attached. A China cap is a cone-shaped strainer with perforated metal on the inside. He continued: 'When we'd make Pomme Puree [velvety mash] we would do about 16 cups of peeled Yukon gold potatoes soaked (in water to prevent oxidization) and cut up to an even size. 'Bring them to boil in a pot with just enough salted (and I mean pretty flavorful) water to cover the surface. Less water = better texture mash. 'Once it was boiling I'd reduce it to a simmer until a cake tester came out clean but not where the potatoes got over cooked/mealy. You don't want that either.' The chef then advises immediately draining the water, 'tamising or ricing' the potatoes into a large bowl and adding simmered heavy cream to the desired texture. Follow that with about 500g of cubed-up good quality cold butter. He said: 'The cold butter helps mount and emulsify the potatoes so that they have an incredibly smooth texture. 'After emulsification we'd sometimes add some garlic thyme brown butter we'd prepped earlier and quickly stir it in so it would stay emulsified. Salt and season to taste. 'Most places I've worked have done this or similar.' Multiple users agreed with this chef's approach, while others weighed in with their own tips - mostly involving excessive amounts of butter and cream. One confessed: 'So much butter and cream. Way more than you would imagine. Like some of the fancier and more luxurious places are doing their mashed potatoes 50 per cent butter by weight.' Another agreed: 'I'm a chef. It's what everyone else said. A s*** load of butter, salt, white pepper and cream. Like an amount you've never considered because most normal people can't comprehend it.' One more admitted: 'So much more butter. Like a comical amount.' Others offered a little more substance with specific tips they've always sworn by. One chef said: 'Bake the potatoes in the oven in their skin, scoop out flesh, put through potato ricer, add hot milk flavored with bay leaf, add lots of butter and salt.' A second suggested: 'Another tip to level up your mash is to steep garlic and herbs in the cream, then strain them out before you add it. It's awesome.' A third added: 'Use a potato ricer, better butter and higher fat dairy. Make sure you're using the right potato. Mix them to amalgamate and no more. Don't overwork them, they'll get pasty. Rest them, they're often made towards start of shift and reheated as needed... and I don't know why sitting for an hour-plus helps, but it makes a difference.'
UAE Moments
21-07-2025
- Entertainment
- UAE Moments
Armani/Amal Unveils a Gastronomic Journey to the Coasts of South India with a Specially Curated Three-Course Dinner
Dubai, United Arab Emirates – Ju ly 2025: Armani/Amal, the celebrated Indian fine-dining destination nestled within the iconic Armani Hotel Dubai, Burj Khalifa, invites guests on a sensorial journey to the southern coasts of India. Discover the vibrant gastronomy of South Indian cuisine with a specially curated three-course set menu, available at AED 400 per person. Within the refined elegance of Armani/Amal, framed by the glittering skyline of Downtown Dubai, guests are welcomed into a world of heritage and haute cuisine. Meticulously crafted by Chef Rohit and his talented team of chefs, the set menu pays homage to the authentic flavours of southern India, brought to life with premium ingredients and time-honoured techniques. Guests begin their culinary voyage with a selection of expertly curated starters, including Baby Corn Bezule (crispy baby corn coated with ginger, curry leaf and chilli), Chemmeen Pollichathu (pan-seared prawn marinated with onion, tomato, curry leaf and mustard), Meen Karivepillai (coconut, curry leaf, ginger and green chilli-infused chargrilled sea bream), and Chicken 65 (chicken thigh cubes, chilli and rice flour crust, Malabar paratha). The main course features a soul-satisfying array of regional delicacies like Kori Gassi (Mangalorean-style chicken curry with coconut, coriander and dry chilli), Lamb Pepper Fry (lamb pepper masala, coconut chutney, dosa), Andhra Fish Curry (sea bass fillet poached in raw mango coastal-style curry), Broccolini & Asparagus Poriyal (stir-fried broccolini, asparagus and cashew nuts with fresh coconut), and Sambhar (South Indian lentil stew with vegetables, tamarind and dry spices). The journey concludes on a sweet and wholesome note with Adapradam (traditional rice pudding sweetened with jaggery and finished with coconut and cashews), a simple yet irresistibly comforting finale. Whether you're gathering with friends or marking a special occasion, this thoughtfully curated menu at Armani/Amal promises a delicious journey through the southern coasts of India, served with warmth, soul, and signature Armani elegance right in the heart of Dubai.
Daily Mail
21-07-2025
- General
- Daily Mail
Chef's secret: Why restaurant mashed potato ALWAYS tastes better
It's an age old question: why is mashed potato always so much better when the experts make it? And while many agree the answer is lashings of salt and butter, some chefs insist there is far more to the art of a velvety mash. Inspired by a popular Reddit thread calling on professionals to reveal their secrets, chefs have now spilled their once gate-kept methods - and the gadgets they swear by for an indulgent, creamy result. 'I'm still figuring out how to cook, but one thing that always confuses me is mashed potatoes at restaurants,' the post began. 'They're so creamy, smooth and buttery without tasting too heavy. I don't know what they're doing differently, but mine never turn out like that... it still feels like something's missing. 'Just wondering what makes restaurant mashed potatoes hit different?' A fine dining chef who claimed to have worked under Michelin star chefs for many years immediately jumped in to share the method he's been using for years. '[We use] either a tamis with a plastic bench scraper or a China cap with a ladle used to push it through,' he said. A tamis - pronounced 'tammy' - is a drum-shaped sieve with fine mesh attached. A China cap is a cone-shaped strainer with perforated metal on the inside. 'When we'd make Pomme Puree [velvety mash] we would do about 16 cups of peeled Yukon gold potatoes soaked (in water to prevent oxidisation) and cut up to an even size,' the chef continued. 'Bring them to boil in a pot with just enough salted (and I mean pretty flavorful) water to cover the surface. Less water = better texture mash. 'Once it was boiling I'd reduce it to a simmer until a cake tester came out clean but not where the potatoes got over cooked/mealy. You don't want that either.' The chef then advises immediately draining the water, 'tamising or ricing' the potatoes into a large bowl and adding simmered heavy cream to the desired texture. Follow that with about 500g or cubed-up good quality cold butter. 'The cold butter helps mount and emulsify the potatoes so that they have an incredibly smooth texture,' he said. 'After emulsification we'd sometimes add some garlic thyme brown butter we'd prepped earlier and quickly stir it in so it would stay emulsified. Salt and season to taste. 'Most places I've worked have done this or similar.' Hundreds agreed with this chef's approach, while others weighed in with their own handy tips - mostly involving excessive amounts of butter and cream. 'So much butter and cream. Way more than you would imagine. Like some of the fancier and more luxurious places are doing their mashed potatoes 50 per cent butter by weight,' one confessed. 'I'm a chef. It's what everyone else said. A s**tload of butter, salt, white pepper and cream. Like an amount you've never considered because most normal people can't comprehend it,' another agreed. 'So much more butter. Like a comical amount,' one more admitted. Others offered a little more substance with specific tips they've always sworn by. 'Bake the potatoes in the oven in their skin, scoop out flesh, put through potato ricer, add hot milk flavored with bay leaf, add lots of butter and salt,' one chef said. 'Another tip to level up your mash is to steep garlic and herbs in the cream, then strain them out before you add it. It's awesome,' another suggested. 'Use a potato ricer, better butter and higher fat dairy. Make sure you're using the right potato. Mix them to amalgamate and no more. Don't overwork them, they'll get pasty. Rest them, they're often made towards start of shift and reheated as needed... and I don't know why sitting for an hour-plus helps, but it makes a difference,' one more concluded. How do some of our favourite chefs make the 'perfect' mash? Andrew Rudd, Medley Andrew uses a potato ricer as opposed to a masher to ensure the texture is silky smooth. During this process, the potato cells rupture as they pass through the perforated base - preventing the spuds becoming overworked - while the tool also turns the spuds into rice-sized pieces, which contributes to its overall lightness. Once you've prepped your potatoes, Andrew gets a small saucepan and adds in cream, milk, salt, pepper and nutmeg. He then puts the potato on the hob and gradually adds that mix with spatula. Robbie Bell, City Larder Robbie, who is Heston Blumenthal's former protégé, uses nutmeg and squeezes some lemon on top of his mashed potato to add in a dash of acidity. He peels his potatoes and quarters them then adds them to a large pot of salted, boiling water before reducing the heat and simmering the potatoes gently. Then he drains the potatoes, dries them out in a pan, and set them aside. After heating a little butter in a saucepan, the then puts the boiled potatoes through a mouli press and adds them to the pan. Then he adds olive oil, milk, and bit of nutmeg to the mashed potatoes. He finishes with lemon. 'We love a little bit of acidity so I add in a little bit of lemon - it's as simple as that,' he says. Rob Nixon, Nicko's Kitchen Creates 'smooth, creamy' mash by peeling white potatoes and mixing the skins with milk in a saucepan over a high heat, allowing the flavour of the peels to infuse into the liquid. While the skins soak, he cuts each potato in half and boiled for 15 minutes before gently pushing them through a potato ricer over a sieve to mash and remove all traces of fine lumps. After seasoning the mashed potato with butter, salt and pepper, he strains milk from the skins and pours it over the top.
CTV News
16-07-2025
- Business
- CTV News
New steakhouse experience in the market
A luxurious dining experience in the heart of the Byward Market just opened. We look at their menu featuring premium Canadian beef.
