Appreciation: Aseelah, Radisson Blu Hotel, Deira Dubai

You can view Photo Gallery for the event here

After more than 2 years the Chaine went back to Aseelah at Radisson Blu Hotel, Dubai Deira. Aseelah features a blend of middle eastern cultures, heritage and hospitality with a modern twist. Translated from Arabic, Aseelah means “one belonging to a great heritage and family.” That’s exactly what this restaurant aims to do: continue the heritage while inviting new members to the family.
Starting with a very warm reception and nice collection of canapés and sparkle, we were excited to have a taste at the menu prepare exclusively for the event by Chef Rabeh.

Timbale of Beetroot Salad
Beetroot, avocado, seafood mixed couscous, apricot and fresh green salad
Accompanied by Hummus topped with crab, celery ball and marinated Gulf prawn
Villa Maria Sauvignon Blanc Marlborough, New Zealand

Garlic Pistachio Soup
Pistachio soup with cream cheese quenelle and smoked duck breast topped with garlic chips
Villa Maria Sauvignon Blanc Marlborough, New Zealand

Lemon Mint Sorbet

Pressed Lamb Shoulder
set on baby spinach and saffron polenta
Danzante Merlot Toscana, Italy

Chicken Roulade
Baby chicken leg stuffed with dates and walnut set on freekeh risotto with bezar spices flavored eggplant puree
Danzante Merlot Toscana, Italy

Camel Laban Mousse
set on nutty sponge and passion jelly served with turkish ice cream and almond tulle
Torres Moscatel Floralis, Spain

Petite Fours
Pistachio hazel nut, raspberry and chocolate crunchy yuzu ganache
Torres Moscatel Floralis, Spain

Turkish Shawarma Sweet delight

It was a great night that everyone enjoyed. The chef excelled in making traditional middle eastern dishes shine with simple variations that were commanded by all Guests. We were also pleasantly surprised by the bellydance show that accompanied the dinner.
The service was top notch and they gave attention to each and every guest. At the end, Chef Majed Alsabagh, President Syrian Culinary Guild, gave appreciation to the kitchen and service teams, commended them for orchestrating such a successful event.
Special thanks goes to Chef Uwe Micheel, Director of Kitchen at Radisson Blu Hotel, President Emirates Culinary Guild and Conseiller Culinaire Commandeur of the UAE Chaine, who is the godfather of the restaurant and guided the team to achieve an event that exceed all our expectations and puts Aseelah as a major player on the culinary map in the UAE.

Thanks to:
Sreejith Purushan, F&B Manager
Sayed Mohamad, Resturant Manager
Diyan De Silva, Executive Chef
Rabeh Amir, Chef de Cuisine

You can view Photo Gallery for the event here