Abu Dhabi Culinary Season 2020’s third Chef’s Table begins


Foodies searching for Abu Dhabi’s most artistically styled dishes are invited to indulge in the third Chef’s Table event, which runs until December 15 under the theme ‘Art on a Plate’.

Part of Abu Dhabi Culinary Season 2020, the Department of Culture and Tourism – Abu Dhabi’s (DCT Abu Dhabi) annual six-week food festival, the Chef’s Table sees talented culinary masters create limited-edition five-course menus that fuse taste and aesthetics to highlight the array of world-class talent in the emirate’s eclectic F&B fine dining scene.

Participating Chef’s Table restaurants also features artistic collaborations throughout the venues to elevate the dining experiences by taking guests on a journey through the senses.

World-renowned fine dining venue LPM Restaurant promises an elegant experience for guests with Chef Raphael taking inspiration from the spirit and of the south of France to create dishes like the undressed crab with cucumber gazpacho and seafood paella.

Chef He Jia at Shang Palace, the signature restaurant in Shangri-La Hotel Qaryat Al Beri, presents a unique fusion of authentic Chinese cuisine with modern delicacies. Drawing inspiration from the legendary Manchu-Han Imperial Feast, dishes include deep fried crispy ‘dragon ball’ and homemade clay pot tofu.

“Our menu has been extremely well received by diners so far, with many commenting about not only the taste, but the artistic plating, which makes for incredible photos,” says Chef He Jia. “All of our courses have extremely appetising vegan dishes on offer too, including homemade clay pot tofu, soft yellow bean curd with soya bean sauce, and fried noodles with vegetables and mushrooms.”

Martabaan, the contemporary Indian fine dining restaurant, draws on inspiration from Rangoli, an art form originating in the Indian subcontinent in which different patterns are crafted across the ground using quarts powder materials with dishes including Bhatti prawns and chicken can can.

Hakkasan, the internationally renowned Chinese cuisine restaurant chain known for its traditional techniques and contemporary flair, sees Chef Lee take inspiration from the art of ‘Taiji’, the Chinese philosophy of balance and moderation. The menu features the supreme dim dum platter and charcoal-grilled Chilean seabass in honey.

Villa Toscana presents the simplicity of the Italian cuisine with Chef Rosario, merging two of Italy’s greatest exports for his uniquely crafted menu inspired by Leonardo Da Vinci’s paintings, including dishes like pan seared foie gras and porcini mushroom pie.

Combining the modern Greek food of MAZI with the South-East Asian specialties of Sontaya and the infamous Buddha Bar Beach, Signature 3 brings a twist to the Chef’s Table series. The menu 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).

“Being part of this Chef’s Table series has been very exciting, especially as me and our restaurant’s other two chefs have worked so closely on the menu curation,” says Chef Jatin Mehra of Signature 3. “Each of us have worked on our course individually, whilst aligning to ensure the menu’s flavours blend well, flowing from one dish to the next.”

Inspired by Antonio Vivaldi and his ‘Four Seasons’, Chef Marco at Verso, the Italian restaurant at Grand Hyatt Abu Dhabi, combines traditional tastes with a modern twist through a menu which includes braised deer shank terrine and honey-glazed duck breast.

Li Jiang, 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 Season’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 indulging in popular dessert hotspots, and exploring coffee offerings throughout the capital.


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