United Arab Emirates Dinner
Dubai, February 25, 2019
Traditional Middle Eastern dishes shine at Asselah
" We were warmly welcomed on arrival with 'bubbles' and an enticing selection of canapés "

After more than two years the Chaîne returned to Aseelah at the Radisson Blu Hotel, Dubai Deira.

Aseelah features a blend of Middle Eastern cultures, heritage and hospitality with a modern twist. Translated from Arabic, Aseelah means “one belonging to a great heritage and family”. That’s exactly what this restaurant aims to do, namely continue the heritage while inviting new members to the family.

We were warmly welcomed on arrival with “bubbles” and an enticing selection of canapés. These were an exciting preview of the menu prepared exclusively for the event by Chef Rabeh.

MENU

Timbale of beetroot
avocado, seafood mixed couscous, apricot, fresh green salad
hummus with crab, celery ball, marinated Gulf prawn

Garlic pistachio soup with cream cheese quenelle
smoked duck breast topped with garlic chips

Lemon mint sorbet

Pressed lamb shoulder
set on baby spinach and saffron polenta

“Chicken roulade”
Baby chicken leg stuffed with dates and walnut
freekeh risotto, bezar spices-flavoured eggplant puree

Camel laban mousse
set on nutty sponge and passion jelly
Turkish ice cream, almond tulle

“Petits fours”
Pistachio, hazel nut, raspberry and chocolate crunchy yuzu ganache
Turkish Shawarma sweet delight

WINES

Villa Maria Sauvignon Blanc - Marlborough, New Zealand
Danzante Merlot - Toscana, Italy
Torres Moscatel Floralis - Spain

It was a great night that everyone enjoyed. The chef excelled in making traditional Middle Eastern dishes shine with simple variations that were commanded by all guests. We were also pleasantly surprised by the belly dance show during the dinner.

The service was top notch with everyone receiving personal attention. At the end, Chef Majed Alsabagh, who is President of the Syrian Culinary Guild, gave appreciation to the kitchen and service teams. He commended them for orchestrating such a successful event.

Thanks went to Sreejith Purushan (Food and Beverage Manager), Sayed Mohamad (Restaurant Manager), Diyan De Silva (Executive Chef), and Rabeh Amir (Chef de Cuisine) for their significant contribution which ensured a pleasurable evening.

Last but not least, special thanks went to Conseiller Culinaire Uwe Micheel, Director of Kitchens at the Radisson Blu Hotel and President of the Emirates Culinary Guild, who is the godfather of the restaurant. Under his guidance the team achieved an event that exceeded all our expectations confirming Aseelah as a major player on the culinary map in the UAE.

With best culinary regards,

Ahmed El Agouza
Charge de Presse