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Chef's special

Results 61 - 70 of 100

61. Nasi Goreng

Lifestyle/Chef's Special

Author:Scott

In the mood to spice up your dinner tonight? We’ve got just the thing! We got this delicious dish from head chef Sonthaya at Cho Gao, Crowne Plaza Abu Dhabi. Chef Sonthaya says, “Nasi Goreng...

62. Lemon Chicken

Lifestyle/Chef's Special

Author:Scott

To help celebrate the Year of the Dragon, test out this menu item from Chef Jimmy Sek at Trader Vic’s Restaurant, Beach Rotana. He says, “I remember eating and enjoying this lemon chicken with my...

63. Crêpes Suzette

Lifestyle/Chef's Special

Author:Scott

We can’t think of a better way to celebrate Valentine’s Day with your sweetie than with a delicious dessert! Pastry chef Anubhav Sethi of Holiday Inn Abu Dhabi provided this recipe to help you...

64. Blanquette of the sea

Lifestyle/Chef's Special

Author:Scott

This seafood dish is sure to keep you warm on a cold night. Chef Alexandre Pernetta of Bord Eau, Shangri-La Hotel said, “The blanquette of the sea is a maritime version of a very traditional French...

65. Beef tenderloin in black pepper sauce

Lifestyle/Chef's Special

Author:Tim Shulz

Ingredients For the beef tenderloin 180g beef tenderloin, cubed 2x2 cm 15g red capsicum, diamond cut 15g green capsicum, diamond cut 15g yellow capsicum, diamond cut 15g onion,...

66. Steak Pie

Lifestyle/Chef's Special

Author:Tim Shulz

Grant Ballinger, Head Chef at Stills Bar and Brasserie, Crowne Plaza Yas Island Ingredients 1 kg shin of beef (sinew removed) diced into 2cm cubes 3 tbsp olive oil 2 onions, thinly sliced...

67. Wok-fried scallops with mixed vegetables

Lifestyle/Chef's Special

Author:Tim Shulz

Speciality Chef Yang Zhang, Wokcano at the One to One Hotel Ingredients 200g frozen scallops 1g sugar 50g green capsicum 50g red capsicum 30ml corn oil 2g salt and pepper 50g...

68. Nougat glace with wild berry marinade

Lifestyle/Chef's Special

Author:Tim Shulz

Chef Frederic Oger, Pastry Chef at Park Rotana Abu Dhabi. Ingredients For the nougat parfait 500ml whipped cream 5 egg yolks 200ml honey 1 vanilla pod 50g roasted almond flakes 100g...

69. Pan roasted sea bass with lobster and scallion risotto, roasted baby fennel and lobster velouté

Lifestyle/Chef's Special

Author:Tim Shulz

Chef Dean Bouvet, Etoiles Restaurant, Emirates Palace Ingredients 4 x 180-200g line caught sea bass, boneless 1 litre lobster stock 160g Arborio rice 1 small brown onion, finely diced ...

70. Pan-seared sea bass with crab cannelloni, celeriac puree and romesco sauce

Lifestyle/Chef's Special

Author:Tim Shulz

Chef Shaiful Bin Kassim of the Nautilus seafood restaurant at The Yas Hotel Ingredients 140g Seabass fillet (skin on) 40ml olive oil lemon wedge salt to taste crushed black pepper to...