Let me start this mildly, I am jealous, again JEALOUS of tourists who have an excuse to stay at Jumeirah Creekside Hotel which screams of Jumeirah opulence. From the cherry blossoms in the lobby, art pieces (more than four hundred of them all over the hotel apparently) I saw, the décor, the lay-out and most importantly, the nightlife they offer. Hard not to appreciate the grandiose gesture. I hear a strumming of Hotel California in my head... ♫ you can check-out anytime you like, but you can never leave" ... ♫ obviously not in that creepy way but you get my drift. You really have to hang-out there to understand the standard they set. 

I love Jumeirah but I think their Creekside Hotel has that home-away-from-home feel because of its more intimate size. You get the luxury of the big brother's facilities because you have access to them yet you get to keep the light environment. It's chic met traveler at home.

Now to the nightlife's launch... how awesome is the concept of inviting more than five hundred guests, media, bloggers, hotel execs and let them roam around and try everything to their heart's content? I say, pretty awesomelicously chic! I couldn't even believe but it hit me pretty quick. I smelled the aroma and saw beautiful people roaming around. It has to be THE PLACE.

Arriving at JCH, a tall and proud art piece will greet you. At night it's brightly lit with a muffled sound of water welcoming you.  On the nightlife launch, the water was accompanied by a blasting party music that doubled my excitement. It's like opening a present but this time, the present is encased in a huge glorious architecture called Jumeirah Creekside Hotel.

I was mesmerized by the flying carpet on the wall and the cherry blossoms!!! Love, love, love, love it! It doesn't hurt that I have a very close affinity to anything pink

Guests were welcomed by gorgeous ushers holding signs to the destinations of the night! Nomad, Blue Flame and Cu-ba. Of course I head straight to the nearest one... I can no longer contain my curiosity.

Nomad, is a Puccini designed restaurant which has four diverse dining experience: Asian Pool Grill, Asian Tapas Wine Bar, 24-H New York Style Deli, or ala carte / buffet dining. Asian Pool Grill is fab with it's modern take on bonfire at night and just a few steps away from the hotel pool. I can imagine it making loungers happy as a bee with their amazing treats at daytime. Not too far away is the other side of the pool with it's own cabanas, an extension to the enclosed Bar which on that particular night was serenaded by a wonderful Sax player.

(*For mom's like me... I'm happy to report that they are looking into movie nights by the pool, events for kids and prolly some romantic ones too! Watch this space!)

I tried Duck Burger at Asian Pool Grill and I have to say that I was pleasantly surprised. I was so ready to write it off since I am a huge fun of Peking Duck and how much integrity it retains. Well, there are times like this one when I got it wrong. It was delicious and I won't mind having the regular size one.

There were also Beef Ribs which I heard were yum and tender, two good things you know you want in a meat. I saw it, it waved at me and was jumping up and down "pick me, you know you want to!". Heartbreaking to report that I did not give in. I had to eat smart otherwise I will not be able to survive the night.  The whole hotel was flowing with food and drinks and it's a matter of trusting your companions to tell you the awful truth. It's a joyous yet scary thought too that I'll be eating and drinking and merry making until 1 in the morning when we started at 7PM

The Edamame Tempura that was sitting next to the ribs were however, a very curious thing. I think it confused some of the diners because it was presented as a tempura which to be honest was not necessary if not a blunder. I know of edamame tempura but they're out of the pods so they're like popcorn balls, edible all throughout. But Some diners mistook the pod as edible and as far as I know it is inedible regardless of the method you cook it with. Unless of course I'm wrong again which I will appreciate a correction.

Next in the list of to-taste was the Polynesian Roasted Chicken and Singapore Noodle. The Roasted Chicken was okay but not a big fan of the Singapore Noodle. I found it too salty and spicy for my liking... but then again, I have not really had a Singapore Noodle that I liked, it just seems like the kind of dish that I will not personally order. Lucky for me, there are so many dishes to choose from, from the fusion and not, a sushi bar ready to create something delectable, the place was just buzzing with happy guests. The place sounded like the floor of Wall Street Stock Exchange.

As we move on to the next stop, we passed by a much quieter area by the entrance. It was the lounge next to Nomad's bar and I could see pockets of cherry blossoms inside the bar. Pretty happening place. 

The lounge is probably more like my place. There were shelves filled with cooking books, bottles of gourmet oils, herbs and other equally interesting treats for the cook in all of us. I can seat there and have coffee and admire the buzz and the view but I had to get moving if I want to complete my JCH nightlife experience.

Blue Flame, Grand Grill and Restaurant is on the mezzanine floor. For that night alone, the fine dining section of the restaurant was almost emptied to give way to the DJ's apparatus and some more leg room for the fabulous crowd who were really dressed to the nines. I was starting to think I was a midget in the midst of all these runway models. 

The have a display screen which I totally dig. It projects an illusion of the sea view and the underwater which speaking of ambiance, next to it is the oyster bar. If you are into oysters, then the smoked oysters is a must to try. Why? I had a foodie pal with me who had a second helping, perhaps third, not too sure but also because it took me ages to get a clear shot of the bar. People just won't leave! I almost wanted to yell, "people this is a tasting event, don't hug the bar!" but it was indeed entertaining seeing how much everyone love the food.

I have to confess I didn't try it because I'm not accustomed to the taste and texture of oysters. A short deets about me? I had an extreme allergic reaction to seafood as a kid and have been working my way back into appreciating what the sea offer. So far, I managed to reach crabs and mussels but have not reached the comfort level with oysters just yet. Such a shame since I practically grew up in a place known for uh-maze-balls seafood.

Anywho, what I tried was their delectable grilled beef. That, was my heaven for the night. They served it in taster sizes but I saw a guy balancing 4 or five taster plates which is either greedily going to be consumed by him or for his friends. All I knew was that it took me some weaving through to get to the point where I can reach a plate. It's like a fort that the meat lovers were guarding. 

*you see how Julie's husband was stuffing his face with this scrumptious dish... imagine him lost in Blue Flame's beef...

The other bonus I enjoyed was the various mustards they have on offer. You name the flavour and they have it. It was like a parade of highlighters that sure add to the experience without clouding that meaty greatness the beef offered. Of course they have other condiments but I'm all about the mustards. Ever since I discovered it, I never enjoyed beef without it and I certainly appreciate a restaurant that understands how monumental mustard's role is. (Okay, got carried away a bit)

Drinks, I'm a red wine kind of gal and I got to taste their house wine. Well, a house wine is a house wine, it's not a bad one but it's better than the wine I ordered from the wine-list of a not-to-be named hotel. Obviously, if you will be enjoying a mighty good piece of meat, you should order a really good wine and from their wine list, they have some pretty nice ones that they will recommend.

As if I've seen it all, right smack in the middle of Blue Flame is a somewhat futuristic looking room which I will only assume is were the cooking classes are held. I didn't have the chance to take a picture of it because the place was just choc-a-bloc.

Up we go to the rooftop. CU-BA! I have not been to the country though I plan to. For now, JCH's rooftop venue is a pretty great place to be. Beautiful lap pool, panoramic view of the city and beyond, a choice to hang out in the lounge or chill out under the moon in the cabanas and enjoy the weather. Either way you get to enjoy the rockin' beats by DJ Jodie Lee, Cu-ba's very own rockin' resident DJ.

Posh setting befits posh guests. Cu-ba is not short of great things, they also offer large cigars and infused rums, so for the cigar and rum lovers? it's the place to be. As for the rest of us? Everything that is on offer in Cu-ba is too good to resist!

The night ended on a very high note and we went back to Nomad's Asian Pool Grill to soak up the now jam packed area and talk more about food and the awesome night we had. 

It was a fabulous night, one which I wish my husband was well enough to have enjoyed it with me. I felt so guilty coming home past midnight waaaay too happy. I spared him most of the details but now after reading this? He might sulk a li'l bit for missing out :(

If you are coming to Dubai, I do hope you stay in Jumeirah Creekside Hotel. You will not be disappointed to get the best of both worlds. You are close to the airport and are probably 50 steps away from the Irish Village and Century Village which also happens to be the home of ever popular and talked about Dubai Tennis Championship. If you are into golf, you can practically have it as your view because right across the hotel is the view of Dubai Creek, Gold and Yacht club, of course getting there is a totally different discussion but if you can see it, it's closeby. 

The hotel is right smack in the middle of city center strategically located along Garhoud street, which is  the least crowded area in city center. As guests, you have the option to enjoy the ocean which Jumeirah group boasts off but with the intimate setting this hotel offers.

As for Dubaians and fellow UAE residents, we don't need an excuse to enjoy a fabulous night or a lovely meal (do I hear DATE NIGHT?!), don't take my word for it... head down there and have fun!

-AcousticChef, cookin' one tune at a time!

Know more about what JCH offers by visiting their website. They offer three more restaurants (which they hid from me): Biscotti, Crimson Gallery and Plumeria. Sample menus are available to dream about, be warned, you will be hungry. Please don't hurt me if you do. 

For more details
Jumeirah Creekside Hotel's website

An offer to join a Master Class by Hakkasan's Head Chef, Chef Pang Pin Lee is one of those foodie fortunes that I am most certainly glad have found me. 

It was a day of absolute fun surrounded by certified foodies. I'm talking Ahlan Gourmet, Gulf News, Arabian Woman, a Professional Chef, an ex-TV broadcaster, just a plethora of amazing people who are far more experienced in the foodie arena than I am. 

These are just some of the tantalizing dishes we feasted on. Hakkasan has so much more to offer on their menu and of course their venue is as exquisite as the food they serve. Nothing was short-changed.

The Kiwi and Lime drink I had at Ling Ling Lounge was refreshing to the bone! I thought I can easily re-create it because it looks pretty easy? How hard could it be, it's Kiwi and Lime. Let's just say,  I'll wait for the inside scoop on the method used. 

Their Tofu is home-made. It was awesome-licious! I have never in my entire life eaten a tofu as silky as Hakkasan's. I want to go back with my family just to show off this amazing melt-in-your-mouth tofu. Silky inside and nice crunch on the outside. Blown away.

Tofu, aubergine and shiitake mushroom claypot in chilli black bean sauce is one of the dishes that Chef Lee demonstrated. Silky tofu, meaty shiitake (which I lurve soooo much) and aubergine drenched in a fusion of flavours. The chili is not at all overpowering, it is such a beautiful dish where nothing is competing and everything is complementing. A simple dish that resembles a choir in perfect unison.

Another dish in the menu which Chef Lee demonstrated was Prawn Har Gau. What a combination of art and skill! Chef Lee showed us how skilled a Chef has to be, to be able to fold har gau dough. Six to seven folds in one dumpling means you are a decent dumpling maker. More than that means you are skilled. Hakkasan's Dumpling Chef? Superman. He made 13 folds in seconds!!! And don't get me started with the dough. The only time I realized it was a dough (and not a super white cloth) was when Chef Lee formed the casing for filling. No. I'm not even gonna try to re-create it. I'll leave it to the experts to feed me. The filling was combined just right. The prawn still chunky and fresh. This process made my jaw drop! 

As if we're not impressed enough, the team served one of their UAE signature dishes, Jasmine tea smoked Wagyu beef ribs. This dish is not even available in Hakkasan London, Miami or other internationally located branch. Ha! Aren't we super spoiled? 

One bite, foodnomenal! We all have to ask how it was made (prolly smugly thinking we'll do this at home, I know I did!). Chef Lee explained and counted the ways it was cooked. Five ways. Huwat now? 5 WAYS?! A resounding no in my head. No way high way will I be spending probably a whole day slaving in the kitchen to make this dish. I'll book a table for 5 please, thank you very much! 

If there's one dish that didn't shine amongst the spread, albeit a decent one, it's the Spicy prawn with lily bulb and almond (I think that's what it is, sorry it was lost in the commotion). Just didn't wow me the way the rest of the dishes did. I treat it as a teenager mingling with the veterans.

The last dish Chef Lee demonstrated was Stir-fry rib eye wagyu beef with black pepper sauce. He made it look so easy with all those wok-frying technique. While he was doing it, I was thinking, that'll be an alright dish, nothing special, it's just a stir fry beef. Ehrrmm Boy was I wrong?! 

Beef were precisely cut, perfectly fried and the sauce lets the meat shine. If you watched (I will end you if you didn't!) Julie and Julia's Boeuf Bourguignon scene... that was me, secretly dying and resurrecting over and over again in every bite. In case you don't know what I mean, watch.

Now that you're curious enough from all those food displayed to tease you, the master of it all, Chef Lee! He was awesome. He reminded me of Jackie Chan every time he apologizes for his English, which was by the way not bad at all! He's so humble, so approachable, just super nice. You! Celebrity Chef (GR), I'm talking to you, you should take lessons from him. 

Just to let you in a little secret, he actually called his dumpling chef to do a demonstration of har gau. He felt we need to see har gau made the right way. Now that humbleness earns him more than a 5-star (where 5 is the highest). 

His kitchen team has this really friendly camaraderie which I doubt is common. The psych in me was working over time, competing with the foodie in me. It was such an enjoyable atmosphere, I wanted to volunteer as a slave for a day or a fly on the wall just to see more of them well oiled friendly machines. They're not competitive at all! It's just really hard to put into words. I was in definite awe. 

Entering Hakkasan's kitchen, I was transformed into this little 5-yr old who just entered Disneyland. What a dream to work in. Shiny worktops, mise en place, squeaky clean utensils, fire ablaze under the well used woks. It's just amazing.

Chef Lee's woks in particular made me think of how many dishes it made, how many patrons it bowled over, just a never ending fantastic stories weaving in my head. If only Woks could talk! I want the first interview please! 

I don't know how old are those woks but it reminded me of one particular sauce pan I have. We don't scrub it to death because for some reason, the dishes we cooked over the years in that pan renders a wonderful flavour in succeeding ones we make. And no, I don't care if the inside looked identical to the bottom, I AM NOT REPLACING IT!

It's not just the food that makes Hakkasan exquisite. The restaurant is meticulously designed to match the outstanding service and delicious dishes served out from their pristine kitchen.  

Arriving via Emirates Towers The Boulevard, I had to do a double take if I entered a restaurant because the hallway was so serene with its bricked wall and marble flooring. It almost confused me into thinking I'm approaching a spa. To top it off, the reception was adorned with lovely orchids. Yay! fash.

First stop was Ling Ling Lounge where apparently I have to order Hakka drink the next time I come around. While waiting for the rest of the group, I had the chance to have a chit chat with their GM, Mr Amit and get a little of history of the restaurant. He got me in "Michelin star" and "one of the 50 best restaurants in the world". I am definitely impressed and obviously felt very privileged to be invited to such a wonderful treat. 

The tour of the restaurant showed off the Asian décor that practically completes the whole landscape which creates a dining experience, rather than just the usual meal. 

If you use the Hakkasan Entrance which is the side closest to World Trade Center, you can valet your car and enjoy the garden path to the covered area of the restaurant. As you enter the garden, you hear the splash of water coming from the waterfall on your right and the shuffling of leaves which is everywhere. A brief moment that will make you forget you are in the middle of the busy Sheikh Zayed area.

Mind the path though, seems like some diners assume that the water next to the marble path is covered by glass. So mind your steps and please don't go swimming. 

There are 88 available seating outside and 155 inside. 

All areas are beautifully arranged to suit different types of privacy required by diners. The Garden certainly makes one feel as if you are just having a meal in your own garden with a dish that just so happen to be prepared by fantastic chefs. Also a perfect place to chill out with the night sky as your view.

Inside dining is equally elegant but with a bit more drama, the lighting, the intricate walls, even the ceiling fan, it's private and yet not claustrophobic. Their own 14-seat VIP rooms have see-through walls. Though the walls still speak for itself and impose on keeping the area private, it doesn't scream boxed in. A superb venue for office's private dinners/lunches or special meals with friends & family.

If you are not really dining in and don't feel like staying in the lounge, they also have a separate bar just right after the reception. Perfect for that brief drink or catching up with your buddies. 

So before I bid you adios and let you tour Hakkasan via my shots below, I leave you with a short video of how Chef Lee demonstrated how to cook Stir fry beef in black bean sauce... the unedited one is in detail with lots of secrets revealed but will leave it for next time if I'll be permitted to publsih :) ta-ta!

*menu's available below too... have fun browsing!

Awesome day with lovely people, Amit and Alina!

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