Arabic chefs: keeping original ingredients and authentic flavours, but creating modern methods of presentation to keep things fresh and interesting.
Middle Eastern cuisine is often grouped together as one, though there are many regional nuances within this, and modern as well as traditional approaches. How do you interpret the cuisine?
Ahmed Ismail, executive chef, Royal Catering: Arabic cuisine has a very ‘home-cooked’ feel about it — particularly Emirati cuisine, which is my favourite food to prepare. Because the food reflects the culture’s traditions and history, it is always presented more as a traditional dish, but depending on our client preferences and the type of function we are catering for, we may sometimes modernise certain elements, for example in the way it is served.
Mohannad Al Shamali, head chef, Qbara: To create our modern approach to Arabic cuisine we combine Western ingredients with Arabic ingredients and spices and use modern cooking methods, such as sous vide. We also use a refined way of plating our dishes to give them a modern look. It works because it is unique.
George Razzouk, executive chef, Kababji UAE: Kababji has adhered to tradition in the serving of Lebanese grills but the concept is brought up-to-date with the chain’s open kitchen, charcoal grill and brick oven concepts. Kababji wanted to focus on authentic Lebanese food with an emphasis on product freshness, healthy cooking, and meticulous preparation techniques — hence its traditional menu approach. The modernisation comes from the restaurant chain’s chic wood and stainless steel-clad outlets which are now as famous for their unique style as they are for their hospitality.
Bilal Saleh, head chef, Olea Restaurant: Growing up in a Levantine cuisine culture, I have always kept the traditional methods of cooking, but have developed new modern and interesting ways of serving. I believe it is vital to keep the original ingredients and taste, as these make our dishes authentic, but in order to keep things fresh, we have created interesting methods of presentation that look impressive, without changing the taste.
Michel Aramouni, founder and owner, Boubouffe Lebanese Brasserie: BouBouffe Lebanese Brasserie is known for its traditional dishes and I decided to keep it that way in order to preserve the authentic Lebanese flavours for the current and next generations. It is important to note, however, that the ‘brasserie’ concept is generally based on the fusion of authentic, local food with a variety of international dishes in one menu. In this aspect, BouBouffe is unique and serves authentic Lebanese cuisine with a variety of international dishes – all with our own little twist, of course.
Wafaei Al Zaham, Arabic chef de cuisine, Atayeb: Yes indeed we have modernised the cuisine by offering a varied selection of Moroccan, Tunisian, Lebanese and Syrian [dishes] with a modern flair, all on the same table.
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