As anticipated on previous posts, I have accepted Domenico's invite to take the #3 Sake' on Tour at Nomad, Jumeirah Creekside Hotel.
Nomad restaurant opened recently within the Hotel and it takes on the vast outdoor area on the ground floor, sparkled by the swimming pool and refreshing design.
 |
| Main Bar area | Nomad restaurant |
For the night I have invited 2 guests, Andrew Mullins, which is no new to the evening as it joined the #1 Tour at Westin Hotel, and his partner at Fling Bar Services, Matthew Wilkinson. I was flattered to see Andrew again - not just for the enjoyment of his company, but also for the assumption that he had great time before and now dragged Matthew as well into the pleasure of Sake'. Great!
In many occasions I have praised the Hotel' style and its way of being different - but this time I would like to spend few words for the people that engines the Hotel every day or at least the ones I have met so far. Domenico, is heading the F&B team with professionalism and innovative thinking - Raimond, in charge of the F&B operation, Matthew is Nomad's Restaurant manager and Joseph heading the food creativity in the kitchen. Chef Joseph is in charge since the opening and he described his cuisine to us as Asian sharing concept with American influence. He mentioned that his menu is like his resume with each dish taking on different experiences from his past professional journeys - surely the tastier CV ever seen.
All started by the main bar where Ahmed prepared couple of interesting drinks. First one was built on a wine glass with Tantakatan Shiso Shochu, Chambord and top up with Prosecco, very refreshing and tangy. Second one was a delicately stirred martini with Hakutsuru Sake, Galliano and lychee liqueur.
Moved then to the table, Matthew Randall took us through the menu in details and shared his recommendations making sound all dishes as something not to be missed. We all were hypnotised by Matthew's menu knowledge and practically we nodded yes to all he suggested. All sounded just the right thing to have...
When tasting sake' is recommended to start from the most delicate and elegant to the more flavourful and robust - which usually means starting from the highest grades (Dai-Ginjo) to then move down to Ginjo, Hinjozo and Junmai. In case you are tasting several sake' from the same grades, then the provenance or style/dryness of the products should give you a clue on how to line them up. Possibly starting from the North which generally produce dryer and crispier style, to the South which usually calls for more earthy and creamy brews.
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| Oyster and Foie Gras on Teriyaki sauce |
Yoshida Jikomi and the Ginjo from Manotsuru were more comfortable with the robust and spicy dishes like the classic Singapore Noodles, the interesting Kimchi Pancake and the soft and juicy Chilean sea-bass.
The whole dining experience has been a voluptuous swing of quality dishes, all served with flair and each with its own character.
Everyone agreed that the tapas and sharing concept is still a missed opportunity in Dubai and surely something that operators should focus more. The small portion/sharing concept allow for an array of flavors which make the whole dining experience much more rewarding. Nomad got it all right!
 |
| from left to right: Andrew Mullins, Giorgio Vallesi and Matthew Wilkinson |
Needless
to say that Nomad secret is not just the dining concept - but a blend of
creativity, quality ingredients and smooth service.
At the
end, the table agreed that Yoshida Jikomi was the sterling for the night and
demonstrated to be a talented Junmai.
...to
the next one!
P.S.
Curtesy of Chef Joseph, here below the recipe of the Kimchi pancake - in case
you want to get involved.
Kimchi pancakes
100g All
purpose flour
50g Rice
flour
5 g Baking
powder
10 g Salt
50 g Kimchi
20 g Scallion
2 ea Egg
50 ml Water
20 ml Sesame
oil
Dipping
sauce
25 ml Sesame
oil
30 ml Light
soya sauce
5 ml Yuzu
puree
1 clove Garlic
(minced)
5 grm Ginger (Peeled
& minced)
5 grm Scallion
(minced)
Method:
For
the pancake
·
Add
all dry ingredients in a medium size bowl, than add the eggs and the sesame
oil. With a whisk Mix the batter and adjust with some
water.
o
Hint:
all dry ingredients in a mixer (low speed), then add all wet ingredients.
o
It
should look like a vanilla milk shake when it is done.
·
Chop
the kimchi and scallion into small pieces and hold on the side.
For
the dipping sauce
·
In
a small bowl add sesame oil, light soya and Yuzu puree; then whisk well. The
garlic, ginger and scallion very fine then add to liquid.
o
Hint:
To save some time, add the fallowing sauce ingredient and blend it.
Cooking
method
·
In
a medium size, non-stick frying pan; pour a little sesame oil.
·
On
a medium heat, pour the batter. (make sure the pan is hot first) Then sprinkle the chopped kimchi and
scallion to the batter. Wait about minute or two, and then flip over. Wait
about 1-2 minutes then flip again. When the pancake is firm it is done.
·
Cut,
plate and serve with the dipping sauce on the side.
 |
| Kimchi pancake |
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