Appreciation: Intercontinental Fujairah Resort

You can view Photo Gallery for the event here

On the 22nd of November, the Chaine dinner amical took place at Intercontinental Fujairah Resort, Al Aqah, Fujairah.

Well, where should we start. The sunset ritual, following the saxophonist along the fire pits with the sparkling wine glasses, the band at the reception and the pass arounds served on shell decorations, the exquisite setup by the sea and the Chaine first open kitchen experience or the perfectly executed 7-course culinary journey and attentive service. Each part of the experience was perfectly executed.

Surrounded by the beautiful views of the amazing venue and welcomed by sparkling wine, the sunset ritual was a breathtaking experience.
Then following the saxophonist along the fire pits on the ‘Grape-in-Hand’ walk, guests were overwhelmed and excited to start the event.

The reception on the grand lawn raised the bar of expectations with the well-crafted pass arounds and carefully selected beverages at the bar. It’s very hard to select a favorite between the harrisa labneh, white bait, black lemon or the catfish, raw mango, or the tuna tartare kunafa. They were all bursting with flavors and beautifully presented. The saxophonist and local band added to the magic of the evening.

Moving on to the tables by the sea, the setup was spotless, exquisitely decorated and we loved the brass style chairs. The open kitchen concept added a layer of sophistication and we loved to watch the chefs work seamlessly to execute this 7-course journey. The menu in a bottle with sand and shells was ready to float away in the sea of great memories as described by Mr. Bastien Blanc Vice-Conseiller Gastronomique Honoraire and IHG Vice President Operations Middle East & North Africa.

With all guests eager to start this journey, the kitchen and service brigades delivered beyond expectations. The presentation of each course was a masterpiece and the flavors were bursting with every bite. The carefully selected exquisite wines perfectly matched each course. The service went smoothly with military precision. We couldn’t have enough of the seaweed bread with caviar and kept asking for refills. The Dibba Oyster was rich in flavors leaving us hungry for more. The crap & avocado on the soil of the sea was mouth-watering. The richness of the cold-pressed Nespresso & Lobster was to die for. The Smoked Octopus was the highlight of the experience and perfectly cooked. The Seabream & Jackfruit Cuttlefish Quinoa Bricka was another favorite by many guests. The Plum sake & miso Sorbet served on ice rocks worked perfectly to cleanse our pallets preparing us for the dessert. And finally, the Fig & Zatar scallop emulate was not only a pleasure to the eyes but also to the taste buds. It was a perfect finale to a memorable event.

Amuse Bouche
Local Dibba Oyster |Beef fat Jelly |Crispy Bacon

To Start With
Soil of the Sea| Crab & Avocado | Caramelized Pineapple | Kataifi Prawns
Prosecco Extra Dry DOCG, Fantinel | Italy

Liquid Dive
Cold pressed Nespresso & Lobster Clarity |Lemongrass
Albariño, Paco & Lola |Spain

In Between
Stained Smoked Octopus | Roasted Chicken wings | Parsnip & Black Lemon Purée | Green peas & Mint
Riesling, Y Series, Yalumba |Australia

Down Under
Seabream| Jackfruit Cuttlefish Quinoa Bricka | Confit Pepper | Tamarind jelly
Pinot Noir, Matua Valley | New Zealand

Clean and Clear
Plum sake & miso Sorbet | Wakame crumble

Emulate Scallop
Fig | Zattar |Mountain honey |Blood orange
Moscato Passito “Palazzina”, Araldica |Italy

Tea/Coffee
Mignardise

Having Chef Indrajit walk us through this culinary journey explaining the concept behind each dish, the ingredients sourced locally within Fujairah and “Snoopy” island and even visiting each table to present the Stained Smoked Octopus course added a much appreciated personal touch. It’s beyond nature how he managed to stay calm through the whole process.

Thank you Vijai Singh, the resort General Manager, for your amazing hospitality, welcoming us from the minute we enter the hotel and throughout the evening making us feel at home. Also, your attention to details was remarkable, guaranteeing this event will stay one of the most memorable experiences by all attendees.

Special congratulations to:
Indrajit Saha, Executive CheF&B Director
Ally Hossenbux, Asst F&B Manager
Krushnath Jadhav, Sous Chef
Vijai Singh, General Manager
Bastien Blanc, IHG Vice President Operations Middle East & North Africa

A very special thank you for coping expertly with our last minute changes, special requests and accommodating unexpected guests.

Looking forward to more Chaine events at IHG.

Last but not least, a special thank you to Willi Diener, Grand Officier, for offering the famous Kölsch beer, it is really one of the best beers you can ever taste. And for all your support.
And to Christian Grage, Bailli Délégué Honoraire, for your support and doing the appreciation.

Our grateful thanks to all the team for a truly splendid event and memorable experience. Members and their guests had a wonderful time and their feedback was extremely positive.

You can view Photo Gallery for the event here