Aseelah is a new restaurant at the Radisson Blu Dubai Creek serving Emirati food. It had opened its doors to the public a week before our event which was well positioned just before the UAE National Day celebrations.

Welcomed with Champagne, a selection of cocktails and locally-inspired canapés on the open terrace of the restaurant, guests enjoyed the great weather. Chef Uwe Micheel, Director of Kitchens and our own Conseiller Culinaire, gave us a warm welcome. He is the "godfather" behind the idea of the restaurant and the real dynamo bringing it to life. We also had the pleasure of the hotel’s General Manager, Mrs Maria Tullberg, joining us for the dinner.

Chef Rabieh Amir took us through the menu he and his team were preparing for us while Restaurant Manager Mohamed Sayed took us through the wine pairings.

MENU

Arabian lobster and quail
La Reverence Chardonnay

Spiced parsnip and almond soupSeafood risotto
Matua Valley Sauvignon Blanc

Lemon and mint sorbet

Braised camel shoulder and chicken roulade
Hardy’s Nottage Hill Shiraz

“Arabian dream”
Chocolate, cardamom and pistachio cheese cake
pomegranate sorbet
Elysium Black Muscat

Tea & Coffee
Fried Emirati sweets drizzled with date syrup and coated in toasted sesame seeds
and a surprise tower of carefully-selected chocolate

Before the end of this lovely evening, Uwe was kind to offer the Bailliage a couple of his recently-published book “Flavours of Dubai”. Chancelier Eleanor Brodie immediately put them up for grabs as prizes for the winners of a fun game which she smartly organized, bringing laughter and cheerfulness throughout the restaurant.

Special thanks were given to Chef Amir, Mohamed Sayed and their respective kitchen and service brigades. Uwe was also warmly acknowledged for the fine welcome.“Chef Uwe Micheel is still going strong as one of the Grand Masters of culinary innovation and excellence in the UAE”. With these words Maître Hôtelier Otto Kurzendorfer reflected during his appreciation of another lovely event for the Chaîne in Dubai.

With best culinary regards

Ahmed El Agouza
Chargé de Presse