Simply Abu Dhabi Magazine XVIII

9 7 S I M P LY A B U DH A B I Among our most popular dishes are the classic Hakka steamed dim sum platter – which we serve in Abu Dhabi with har gau, scallop shumai, prawn and chive dumpling, crystal dumpling – and crispy duck salad with pomelo, pine nut and shallot. Our signature jasmine tea-smoked Wagyu beef ribs is a variation of a classic Hakkasan dish available worldwide and is a perennial favourite among our guests. We are constantly reviewing our dishes and overall menu to ensure that we have the perfect balance of freshness and flavour. Our new a la carte menu will be launching in late summer, and it will feature some new dishes that I hope will become just as popular with our guests. How do the service and culinary teams support each other? The most important thing is communication, both in terms of operational planning but also responding to guest feedback to ensure that we continue to meet and exceed expectations so they have a truly enjoyable experience and return time and time again. As a team, we all passionately believe in what Hakkasan stands for. We are all working towards the same goal, with everyone pulling together to help each other do the very best job that they can. This includes an extensive in-house training programme, which enables us to share knowledge so we can better work together. Biggest challenges you face in the kitchen and the restaurant? The biggest challenge – and ultimately, also my biggest pleasure – is to maintain consistency and offer a truly Hakkasan experience to each and every one of our guests. Knowing that our guests leave happy, having had an unmatchable experience, makes me very happy. What are your thoughts on the F&B scene in the UAE? I think this is a really exciting time for Abu Dhabi and I have been delighted to witness some significant steps forward since moving here five years ago. Some very interesting brands and concepts have opened their doors, especially in the past year, which is a really positive thing for the city. I truly believe that the breadth and quality to be found here gives some serious competition for Dubai’s more established food scene and underlines Abu Dhabi’s growing reputation as a culinary destination, which will only serve to help attract more talent in the future. To date, what has been your most memorable culinary experience and why? Having the opportunity to open Hakkasan Abu Dhabi was a very proud moment for me, especially as it was Hakkasan’s first restaurant in the region. Since then, I have been delighted to see the team win numerous awards and was humbled to have been named Best Chef at the Caterer Middle East Awards in 2013. Finally, our signature question: what do you think of Simply Abu Dhabi? I think Simply Abu Dhabi sets a very high standard and provides a true sense of the aspirational qualities that Abu Dhabi offers, with each page bringing the allure of the city’s exceptional lifestyle offering to life.