FOODIES INVITED TO INDULGE IN ABU DHABI’S MOST CREATIVE DISHES AT THE THIRD CHEF’S TABLE
Foodies on the hunt for Abu Dhabi’s most artistically styled dishes can experience the limited-edition five-course menu curated by culinary masters across the capital as part of Abu Dhabi Culinary 2020, which runs until 15 December under the theme ‘Art on a Plate’. The Chef’s Table menus aim to uniquely fuse taste and aesthetics to highlight the array of world-class talent in the emirate’s eclectic F&B fine dining scene.
Chef Raphael taking inspiration from the south of France to curate a unique and elegant dining experience for guests including dishes such as the undressed crab with cucumber gazpacho and seafood paella.
Chef He Jia presents a unique fusion of authentic Chinese cuisine with mouth-watering modern delicacies, which drawing inspiration from the legendary Manchu-Han Imperial Feast. Popular dishes from the menu include deep fried crispy ‘dragon ball’ and homemade clay pot tofu.
Drawing inspiration from Rangoli, an art form originating in India, the contemporary Indian fine dining restaurant has curated a menu including Bhatti prawns and chicken can can.
The internationally renowned Chinese cuisine restaurant sees Chef Lee take inspiration from the art of ‘Taiji’, the Chinese philosophy of balance and moderation, to create unique dishes with sensual Cantonese flavours and artistic tastes like the supreme dim dum platter and charcoal grilled Chilean seabass in honey.
Italian cuisine inspired by Leonardo Da Vinci’s famous paintings, Chef Rosario presents the simplicity of the cuisine with dishes including pan seared foie gras and porcini mushroom pie.
The unique menu brings an exciting twist to the Chef’s Table series and transports its diners across the globe with dishes including dolce and gabbana burrata with seared watermelon and a dream by Pablo Picasso (quinoa risotto, veal ossobuco, tomato, kale, lemon, carrot, raspberry crisp and gremolata).
Inspired by Antonio Vivaldi and his ‘Four Seasons’, Chef Marco combines traditional tastes with a modern twist through an exciting menu, which includes braised deer shank terrine and honey-glazed duck breast.
The fine-dining hotspot which combines contemporary Chinese with South East Asian cuisine has Chef Tran draw on inspiration from Japanese watercolour techniques with plates including wagyu beef tartare and miso black cod.
Abu Dhabi Culinary’s wider programme of events offers something for all dining preferences, from hunting for the city’s best hidden gems in an interactive scavenger hunt to exploring the incredible coffee offerings throughout the capital.
To find out more, please visit: https://abudhabiculinary.ae.