The name says it all.... this food joint is a rebel in all sense of the word!

"Another burger joint!", one would say but this one believe me is SKIN DEEP.

I have not been to the area in awhile (which means a looooong time). Frankly speaking, I live quite a distance from it and there are so many foodie places in between, so when I received the invitation I thought, "it has to be a different experience", so different it was. I brought my two boys to the food tasting and it was very refreshing. 

Foodies like me sometimes get too caught up with our own complicated expectations. My kids, however, still love the basics. Sure they appreciate the adult palate and presentations but they do know good and tasty food when they bit on one. Burger Rebel had them the minute we entered the place until the time we left. 

The colourful sign, the hanging bicycle as a sort of art exhibit with its own story to be told and the corrugated steel for roofing used as a wall panel painted ala-DIY way. I had to think twice whether I'm entering an exhibit or a restaurant. It immediately hits you of how special it is.


*BTW if you have unused bikes which you would like to donate to be part of Burger Rebel installation, please let me know or contact them directly through their details below.

There I met Chef Adrian, a Mexican chap who's worked  all over Europe for so many years before giving the land of sunshine, desert and malls a chance. He gave us a little tour of the place and explained the reason behind the eccentric, playful and inviting décor that I and the boys just can't help but get curious and be so awesomely entertained. 

The graffiti were created by students from different Universities, the winner was from University of Wollongong in Dubai. 

I was so intrigued by each design trying to get into the artists' heads thinking what was going on in there when they were creating these pieces. What did they envision? Very curious indeed.

The interior exhibits gorgeous re-purposed furnitures,,, genius stroke a couple of times at Burger Rebel. Used banners, building metal I-beams, window louvers palettes, it's really something. Witnessing true commitment to preserving the environment, not just through their interior decoration but the whole place breathes around the concept of conservation. The iPad instead of printed menu, recycled take-away bags, the Naked Bar (because it's kept organically designed)... it's very inspiring. Makes me want to look at Pinterest and see other ways to re-purpose throw away items.

We sat down and gawked and drooled over their menu. Of course my boys checked their dessert's list first... and also checked if there's an internet connection in those iPad beauties. 

I wanted to taste all but given my current throat situation, I know I couldn't really munch much without tearing up so I have decided to focus on sliders. To be honest... they have amazing sliders selections. Throat pain or now, I will not let anything ruin a foodie treat with my kids. 

I ordered for myself dishes that I will probably not find in the usual burger places. Ceviche, Duck Confit and Burger Rebel Sliders, not to mention Beetroot Chips. My boys chose Burger Club with extra serving of chips. 

For drinks, I took the usual soda, my youngest went for the ever undying Vanilla Smoothie while my oldest opted for fresh juice. 

We were delightfully informed that everything was home-made, from the buns up to the tomato ketchup in the bottle.  We felt super special.

Oh we are coming back! 

It's a distance but it's not Abu Dhabi. I like the Ceviche although a bit soupy. The mango bits made the flavour rounder. In between citrus bites were kick of spice and a soothing tart sweetness.

Beetroot crisps were fun. Salty, sweet, dunk it in their home made mayo and ketchup and you're set to finish it all off! I'd prolly buy more next time, to-go. I can see myself just polishing the whole packet off while watching telly. I'm sure there are beetroot crisps in packets from supermarkets but home-made fresh ones are of a different level altogether. Yumminess through and through! 

My best bites were spent on Duck Confit Sliders which I love sooo very much. My youngest ended up eating some of my sliders as it was just darn soft and tasty. I really enjoyed it. I am the type who would buy those duck confit spread from supermarkets and slather it on crackers and just sit in one corner and eat at my leisure until I feel stuffed to last me a lifetime. 

I still have to taste their other dishes the next time I visit but definitely Duck Confit and Beetroot chips will be a staple.

My oldest boy ate everything in his plate! He said he loved everything. Sure I have to cut the whole Club into pieces as the bread, being home-made, doesn't hold quite well, but I couldn't care less,,, my boy finished off a man-burger all by himself!

He even had a bite of my Burger Rebel Slider (how awesome is he?). I thought he'll be squeamish as it is beef tongue, even I had to prepare myself mentally, I was a beef tongue virgin eater, he took it on a stride. He said, "mom, why wouldn't people eat it? It's still part of the beef, what's the difference between that and tenderloin or rib-eye part",,, hmmm the boy has a point.  

If I didn't know it was tongue, I wouldn't have guessed it... it was so tender that I felt more pain (bad case of throat condition) eating some of my boy's club burger than the sliders

I personally look forward to hearing more of Burger Rebel and it's wonderful mission to get the community (youth in particular) involved in meaningful activities such as arts, exhibits and competitions.

Mexican flavour is a taste that I enjoy, a lot. Not sure if it's the lineage or because I have some weird affinity to anything and anyone related to Español.

When I heard that a new Mexican foodie joint has just opened, I got very excited. The other fave Mex place that I adore is currently under renovation and so it's a blessing in disguise for me to have a new one to try out. 

With high hopes, I, hubby and kids marched down to Mall of the Emirates salivating over the thought of Mexican flavour explosion (mostly me on the salivating part).

The Sad Story (... but continue on and you'll get to the happy ending... I promise)
Safe to say that the first time around we tried Taqado, it was pretty eventful or lacking thereof.

I ordered Burrito with barbacoa beef and pinto rice while my husband ordered tacos. Kids got their lunch dishes somewhere else.  

Tacos were filled to the brim with the filling soaking wet and so it fell apart even before my husband got his hands on them. So that's flop 1. They replaced it but forgot to add tomatoes and cheese. Flop 2. The third time, it was still soaking wet... and so, he's able to hurriedly eat the first taco intact while the rest broke into pieces. I'm sure you know how to count.

My barbacoa wasn't bad but it's just missing the Mexican character I was so craving for. I was expecting more oomph from it... sadly it bored me.

We really looked very disappointed and the good thing about Taqado team was they knew they are on teething stage and have to be very aware of how happy customers are with their food and service. A very nice Mexican gentleman name Isaac came over to our table and asked how the meal was. And so we told him ... everything. No holds barred. At the end of the day, it's for their benefit.

He did try to find us something that we perhaps might like. Brought us Churros con Chocolate, Chili con Carne, Nachos con salsa y guacamole. 

Churros con chocolate was a hit especially to my kids, it's just how we want it. And the cacao they used to create their chocolate es muy buena. It reminded me of our Cacao tree back home which we pick, dry, roast, grind and mold to medallón de chocolata. To put it mildly, HOME RUN!!!!

I was prepared to be disappointed with the Chili con Carne because one of their staff said it's not that spicy and I thought well, "why is it called chili if it's not going to be spicy?". Apparently, it wasn't crazy spicy. It was warm and comforting that the heat tickles your throat just enough for those cold weather. It was really lovely. 

Another enjoyable snacks are their Nachos. It went well with guacamole but its at its best when eaten with their spicy salsa. Those cinema nachos should be very, very ashamed.

We tucked in to whatever was on the table while telling him which we like, what's missing and some suggestions we think will help. Isaac was very receptive and all the while everyone's just nice and super friendly. 

Hubby and I swear it definitely felt like we were back in Disneyland where everyone's just smiling... even when we complained and pointed out the flaws with really irritated faces and tones, they were just ALL SMILES! It was crazy nice,,, too-out of this (Dubai) world. Usually it will feel fake and condescending but surprisingly, it didn't. They're just genuinely nice group of people! Whoever hired them definitely aced job-fit. 

It's not the food that impressed us the first time, it was the fantastic attitude that is missing in other places. They might be located in the food court with other fast food chains but their service is definitely up there with the many stars. 

So I made the decision to give them another try, when they're on more stable footing and less stressed out with the opening.

Happy Ending! (I told you we'll get there) 
After a month, we came back and it was a totally different story. 

I ordered Tacos the way Isaac will enjoy Tacos. I call it Tacos-the-Isaac-way... And so it came with a kick that made me enjoy it more than I have ever expected. I finished all three in a jif, it was that tasty. Definitely not boring, full of ooomph, and not soaking wet. I ate every single bit that fell off my hand onto the serving box.

The kids went for the usual. Nachos con salsa, guacamole y crema agria or sour cream and Churros con chocolate. 

We were so happy that we even lingered a bit, took funny shots of our 'taches. That's the TaqadoMo initiative supporting the month of Movember. We had so much fun. Defo looking forward to next year and what awesomeness they'll come up with.

The other plus that Taqado does is strive to serve their dishes in recyclable items, from spoons, forks, cups, to boxes and tissues. I think that earns some awesome points, don't you? 

Insider info
Taqado makes their own salsa, guacamole, churros and chocolate dips. Guacamole is made from Spanish Haas avocados.

Other vegetables they use are produced within the region. They're also trying to find a local supplier for their Roma tomatoes which at the moment is coming all the way from Brussels.

One of my faves, the Chili con Carne is made with grass fed beef from New Zealand.

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Surprisingly I'm not really a chocoholics. I'd like to eat and enjoy a bar or two once in awhile but because I bake a lot for my little family... chocolate as it is isn't that a big deal for me. But when it's incorporated in cookies or... like the Chocolate Presentation that was held at Novotel... in drinks? 

I AM IN!

We got the recipes of all the drinks but unforch it's not to be shared... it's like our chocolatey sticky secret... enjoy the photos though. Will upload one vids (out of the many) just to tease you more and show you how the magic happens :) 

Of course we won't be allowed to leave without our goodie bags and I got these yumminess... thoroughly enjoyed Chocolate Coated Almond and the Milk Chocolate with fleur de sel which amazingly melts oozingly when required... ;) 

One thing I enjoyed the most with Monbana is the pretty awesome prices they have. I actually thought they'll be expensive but yey for chocoholics,,, they're not!

You can have your own Monbana treats delivered to wherever you are for a small fee... free delivery for orders AED 150 and above. 

Go to CLICK CUISINE for all your gourmet ingredient cravings!

Moons and moons ago, I distinctly remember a lovely Soup on Bread Bowl which hubby and I enjoyed at Coco's Deira City Centre. Trying to remember what else we had seems to be quite an effort. It was as if it fell into the abyss of my food memory, not that memorable then. Indeed it wasn't.

 I, hubby, our two boys and their nanny arrived at Coco's barely filled restaurant at Sheikh Zayed Road on a mid Saturday. Granted it's past the usual lunch time, it still looked odd. Then again, Dubai is saturated with gajillions of dining choices that they really have to be on top of their game to convert curious diners into patrons.

Based on our experience, I don't know how many converts they have made, we definitely are not.

We sat down in one of the the booths and received a thick menu. We are pretty surprised at the number of dishes that is in it.

Thirty-eight (38) options for breakfast. One hundred thirty-seven (137) for lunch/dinner. Seventeen (17) desserts and the remaining Twenty-three (23) are for drinks. Too many to create at its best and for diners like myself, it was confusing for my appetite. Nevertheless since we are already there, we thought we might as well try to enjoy the meal. I had a feeling though that mediocrity is inevitable. It was quantity over quality and it's never a great thing. I'd rather go to a small place that offers ten outstanding dishes than infinite forgettable ones.

I told the server I want to order fajita, which he immediately shut down with, "Oh, that's very spicy". And since he made the assumption that I couldn't handle spicy, I asked him how did it fair to him when he tried it, to which he replied, "it's one step milder from Indian spice". Duh? So I asked again, "yes, I heard yah but what do you think of it?" That's me showing him how assumptions sound, me hoping that he sees where I'm heading to. Knowing that his tolerance of spice has no bearing on mine, I'd like to push the button and assume away the way he was doing it. Like talking to a smart mouth wall he replied, "I DON'T KNOW since I don't know how much spice you can take". I would have enjoyed interrogating him until he realizes how arrogant and nonsensical he sounded but we're not in court and I'm trying my best to keep my excitement up for the soup.

I just wish F&B management train their staff up to the mark and consistently remind them of what standard service is, most especially what manners are. 

I find it ridiculous sometimes that some staff take the lazy road or the subpar level expecting us to cut them a slack just because they're from the same country as where we came from. I really take offense and find it discriminatory. Why attend to customers differently based on nationality? At the end of the day, we are all paying customers. We don't want you to treat us special, we only asked fair.

Anywho, we proceeded and ordered Baked Potato and Cream of Broccoli Soups in Bread Bowls. Deep Fried Calamari. Mixed Fajita to share, one of the burgers for my hubby while our oldest boy chose Gone Fishing and Chips. The youngest decided for Champ's Chunky Chicken Strips. 

Our soups arrived and we were very happy with it. Even my kids were impressed. The presentation, the taste, it really was a soup experience, one which I would like to re-create at home. Between the two soups? Baked potato was the clear winner. Broccoli was top notch too but just a tad lower than the potato.

Happy ever after however ended after the soups arrived.

The soup came, kid's meals, starters, main course... I guess what I'm trying to say is, they served every single dish we ordered all at the same time! The whole table was filled with food. While we were "trying" our best to enjoy the soup, we had to tuck into the calamari before it gets cold. Also keeping in mind the main dishes that's quickly losing its warmth.

So irritating that hubby had to say something. Clenched jaw and trying his best not to lose it, he told the server the right way to serve food. The difference between courses and the importance of enjoying the meal hot.

Server was apologetic a little too late. Damage was already done. Our meal felt like a disaster. Appetite disappearing fast. He retreated to the kitchen's entrance where somehow every single server retreats to.

What do we think of our meal?

Bread rolls with butter on the side was okay, tasted commercial as opposed to baked fresh in-house.  Calamari was okay but I think they could have done better with the dip. There's nothing extra ordinary, we're not expecting it to be superb in the first place.

Since the server did not bother to ask how hubby wanted his burger patty done, it arrived well done of course. Seriously? If I wanted a template burger, I'll just go to MickeyD's or some other fast food chain. Assuming how a particular customer like their meat done, is total no-no. This server looked like his guide on how to attend to us was based on our nationality. Assumptions like that really irks me to no end. Lucky for him, hubby does like his burger well done, I like mine cooked medium and sometimes I even like mine medium rare. Had it been my order, it would have been a pretty interesting and entertaining discussion. 

Burger verdict? Hubby said it was like any other burger, there's nothing special to it. There's nothing that separates them from other fast food chains. The chips that came with it were like every other too, from a huge packet, ready to be fried. Definitely not hand cut. His meal was ho-hum.

Moving on to my curious Fajita. Lackluster to say the least. The Mexican rice was uber spicy which overpowered everything else. Chicken strips were dry, so, honestly, this dish did not do it for me, at all. Not the beef strips which were also forgettable, not the onions or capsicums that came with it, nothing in the dish will ever make me order it again. Definitely, spicier than Indian food, I think they miss the mark on this dish altogether. Fajita is sooooo hard to do wrong... but they managed. Maybe it's time to revise their recipe? If the server felt the urge to jump in and warn customers, it only means he knows it's not a tasty dish to fork your dirhams over. Only problem is, he didn't really communicate well.

My kids enjoyed their meal which was puzzling. I tasted both their meals and it tasted like the ones that came out of a box. I think they will say the same thing had I fed them "Smiley Meals"... meaning, no difference in taste, just difference in price. Disappointing.

Will we ever come back to Coco's again? Maybe not. I think I'll just look for another place to get my soup in bread bowl fix. I'm not willing to pay for forgettable meals and endure disappointing service.

Don't take my word for it though... explore. Consistency has always been an issue in most F&B outlets, so there's a chance that our dining experience could be different from yours. If you do happen to dine at Coco's and find a dish that redeems them or had a better service than what we received, drop me a line via comments!

If Coco's team read this? I think it's time you overhaul your menu and have some focus. Under promise but over deliver. It certainly has better results than the other way around.

www.cocosme.ae seems to be under construction. Right now it's a static one pager.

Branches: 
Deira City Center - 042953777
Khalid Al Attar Tower, SZR - 043326333
Jumeirah Beach Residence - 044243740

I am one of the lucky food lovers who got invited to SCAFA Bistro's (aptly put SCAFE) menu tasting. Boy am I glad to have lent them my enthusiasm not to mention my incredible appetite.

Although Jumeirah Lake Towers area is a mish mash of roads and more confusing roads with building lay-outs that add more to that confusion ensalada, I believe SCAFA is worth the effort. 

My passion for food made me walk in Manhattan streets at 2:30 in the morning just to eat Grey Papaya's hotdogs (made famous by the movie Fools Rush In). Yes, New York City streets, wee hours with my boy...

The reason why an airplane waited for me for 20 minutes in London Heathrow, thank goodness for friends in the biz(pilot was head enabler) who understood my need to try out breakfast at Garfunkels and pretended I got lost in Duty Free when in fact I got lost in food.

The same passion for food made me set aside the heebie jeebies JLT area gives me.

I met another lost foodie (who later on I found out is Samantha of FooDiva) in the lobby of the building next door. We trek our way and found out it was located on the lake level of the building next to Silver Tower in I cluster. Yes, sounds very complicated but when you get there, you know there'll be many more visits and you won't be lost again.

So let me walk you through our tour of SCAFA.

Alisha, who owns and manages the business with her parents (Zaigham and Deena) gave us a warm welcome. It is a little wearing to welcome foodies (critics mostly) to your kitchen and strike a balance between keeping foodies entertained without going over-the-top. And too business-like that will make the whole experience as cold as turkey. For someone who came from a totally different field, and I speak for Zaigham and Deena as well, the family has warmth that breaks down barriers which I think made them great for this business.

One by one, we were shown SCAFA's lay-out and were given some information about the area.

SCAFE Bistro has tables and wide open space where you can see everything from where you are sitting. The place is brightly lit, having huge floor to ceiling glass windows that welcomes happy sunshine with open arms. It's just really cheerful, the ultimate Dubai way. 

Bistro will be the focal point of SCAFA. Chef Haroon is the dedicated Chef for the Bistro. Now and again, students of SCAFA will have the pleasure and advantage of serving their very own prepared dishes in the Bistro. It will be a fantastic avenue to give students that little push they need to face the F&B world, a chance to interact with customers. The right amount of encouragement and challenge.

Next was the Reception and Registration where we caught Deena and Zaigham, hard at work. Every nook and cranny of SCAFA was bright, crisp and laden with different shades of vibrant green contrasting pearly whites. Shelves are ready to be stacked with various culinary related books, which will be an additional literary resource for students later on.

We were shown where student's changing rooms, pantry, and even online resource room were going to be. Then my most awaited pit stop of it all, SCAFA's kitchen, where the magic will all happen. It was brilliantly space and of course I went all dreamy looking at their heavy duty gadgets, cooking ranges, their collection of shiny pots and pans, the convection ovens, the marble work top where pastries will be kneaded, rolled, cut, shaped, and bless me, at that moment covered with scrumptious pastries that were just drool-inducing. Alas! the great wonders of cooking and baking, definitely mesmerizing.

With Chef Audrey, an accomplished chef in both Belgium & Bahrain and Le Cordon Bleu graduate, Chef Jyotika as Instructors, students are definitely in good hands.

Just a few steps away from the kitchen is the spacious Lecture Room with fully fitted kitchenette for demonstration and an overhead TV screen to show close-ups and detailed techniques used. Masterchef's Masterclass, watch out! WATCH OUT They have the facility and they are not shy to show them off! And yes, that's  meringue inside the oven... I would have stuck my hand inside but there were people around me. Maybe next time.

Tour ended and we sat back in Bistro. Practically strangers who ended up talking about island food, thanks to Samantha for asking a question some where along the lines of "If you got stuck in a deserted island, which dish or food would you want to have." Oh! We have our own different faves but Alisha converted us to her island when she said... "thick fluffy pancakes, stacked on top of each other, warm syrup drizzled all over it with scoops of fresh whipped cream". Now if you don't want her island to be your neighboring island after that, you are ca-ray-zee.

Food arrived and I met the delectable Tapas Trio.

It was served with a selection of bread slices, some plain, some with nutty textured seeds, an appetizer meant for two. Most probably though, you and whoever you'll be sharing it with will be fighting over those sliced carrots. Light, fresh and full of flavour, rendered by carrots, coriander and apple. If only I didn't know the amount of food I will be tasting, I would have finished all the carrots on the table. But the idea of more than one dessert coming my way, made me wary. Thought smart to control my appetite.

Next to carrots was a well rounded texture and flavour, what with it having eggplants, pine nuts, olives and roasted tomatoes. It's a pleasure to eat it. The third one is a mixture of tuna, red bell pepper and to give you that subtle kick, jalapeño. It wasn't overpowering at all! It's so subtle and chic. 

Served right after a few more chit chats... Asparagus Quiche. You slice into it and the egg gives in without a fight, you reach the asparagus filling and it still firm yet cooked. The top is beautifully browned and the crust is crumbly and light. I can seriously eat two of these but they might look at me like I grew a second head.

Lamb Tagine followed next. I am not a big fan of lamb because of its distinct smell and lingering taste that I'm not accustomed to. I roast lamb from time to time, for hubby but never went out of the way to make one for myself. For some reason though, without even realizing it... I finished my portion! Dunno if it's the apricot in the dish, the tender meat that falls off, the couscous which is as light and fluffy as cotton candy, far from the cloggy ones that I know of, or all of the above? All I know is that their lamb tagine with couscous was just wonderfully made. It is a dish that my hubby will enjoy tucking in.

Dessert came, not one, not two, but three! "Spoil me more will you?!" As a foodie, it is one of those moments when I thank my lucky stars that I am a foodie.

I plunged my spoon scooped up Vanilla Raspberry Panacotta. The light panacotta was delicately presented. Vanilla bits visible at the bottom (which only means business) and raspberry coulis adorning the top. The balance of flavour was pure delight. Not too sweet, not too tart.... just sublime and the texture? velvety smooth... muy perfecto! Two more for me por favor and three to go? Uno para cada hijo y otro para mi esposo! :P

Next, Cheesecake, berries on top and crust at the bottom. A sophisticated version of the classic one is the way to go for this bistro. If you're in a hurry, this cheesecake is the bomb! Not a huge chunk-o-slice of thick crust with heavy cream cheese but a perfect portion for the waistline conscious of the peeps of today. I, on the other hand have no problem gaining weight and so when I come back, I don't mind ordering two.  Like the panacotta, it was made with such finesse, that the only way it will end up is a dainty one.

A bonus if you may, was presented on a taster spoon. Ginger and pear crumble. Whipped up just few moments before dessert was served. It was all because Chef Audrey hates to waste excess ingredients and what better way to utilize them than create delish treats. A true mark of a great chef, she made a marriage of flavour with ginger and pear and made a glowing finish to an enjoyable food tasting. An ace skill if I say so myself, which I hope their student will learn and hone.

Their breads and pastries are imported from France and then SCAFE finish baking them in their kitchen. The cranberry pastry that I sunk my teeth into has the right amount of crisp, flakiness and its bursting with cranberry flavour. Superb.

I guess for now they are sourcing their pastries from France but will eventually make their own breads and pastries, given that they'll be teaching students all about them in successions.

Alisha, Deena and Zaigham have done an incredible job building this business from concept to reality. There are still a lot to do but they will get there because this family is focus and happy with what they do. F&B establishment should start a partnership with SCAFA as they have very good potential to produce homegrown talent.  

They are located at Unit 16, Lake Level, Cluster I, Jumeirah Lake Towers.

Bistro opens from 8 AM to 6 PM. Breakfast is served between 8 AM to 11 AM, Lunch at 11:30 AM with last order at 2:30 PM. Coffee and pastries available until 6 PM. Bistro and School are closed on Fridays.

For more information about SCAFA, their courses (Children, Enthusiast, Home Pro or Professional Cooking Program), bistro, location, please visit: www.scafa.ae

Connect with them via their FB Page and their Twitter Account

Enjoy few more of the photos I've taken at SCAFA.

Happy Eating! - AcousticChef, cookin' one tune at a time!

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I am a great food lover. Creating, eating and even just looking at food makes me appreciate life and it's delicious glory. 

I have been a hermit lately, spreading my wings as a social butterfly in cyberworld alone, but now and again, I go out and mingle with real people, only if it has anything to do with my fave past time, food. Albeit socially awkward in real life (no one notices, somehow), food always manages to calm my nerves.

I am all for new food joints, even got invites from some of them, though sadly missed some. I love it. I love it! I love it. I think the more foodie place options, the better for the world. Let's make food, not war! So delighted is an understatement when I was invited to try out a new gourmet shop in town.

After a fantastic treat, I think Oushé is not just an exception but an example of real passion for food. I sense that this place was opened to tantalize taste buds and surprise you with combinations of ingredients you didn't think will work. Seems like it was opened to have that sheer pleasure of knowing they made someone happy just by putting that small teeny tiny bit of concoction into someone else's mouth. Happiness from eating a really tasty dish has more value to me than the pleasure of purchasing the "it" fashion trend. It might just be me but that's how I regard food and that's what I like about this new place in town. 

Coming to Oushé's pre-tasting shindig made me give up my hermit-induced solitude and must  I say, I have no regrets. I felt the hard work, attention to detail and the passion for food put nicely together by Reem (the brain and may I add, the heart behind the biz). She didn't go with "what's the usual or what's popular?". She went with, "what taste she enjoys? what she likes to eat? how does she want her dishes presented".

When I came into the shop, my eyes scanned the whole place and saw the sampler's in detail even before Reem welcomed me to her bakeshop. She's just the right person to own a foodie joint, she's warm and personal... I know because I have an allergy for awkward hi's and hello's. She felt like someone I knew before and that normally means, this business is not some branch of a well known food chain. She's not welcomed me the way a cold bottom-line-worrier entrepreneur does. She welcomed me the way one welcomes a family to one's home. This business is close to her heart, more than one can imagine. That attitude not just get attention from the usual Johns and Janes of this fabulous place but it also retains customers... loyalty and support goes hand and hand for a business to work.  

She didn't tell me any of those of course, but I saw it and tasted it in the dishes I tucked into last night. Her personality is everywhere. From the bakeshop's minimalist décor, letting the food be the star while staying functional... to the food that has secret infusions of Reem's own discoveries which makes it work. She didn't reinvent the wheel altogether, let's just say, she pimped the wheel to put it mildly.

And so the tasting journey began, straight to sweets. Yes, that's wrong, I should go for sandwiches and salads first like a normal person would but I'm far from normal and so my main course? Desserts.

Anyone watching me last night would have notice I was having a very good conversation in my head. Anyone else inviting me for tasting must warn other guests that I'm a food loony. Every flavour and every texture is a beautiful chaos in my head waiting to be untangled. That's just how it is.

My first victim was The Legendary. That's what their brownies are called. It tasted not very far from the name. I was baffled though because the one "without nuts" felt like it had! Trickery I tell you... trickery... they were just the right amount of sweetness with the right amount of chocolate... I didn't run to the bev's section because I didn't need to. Everything were in unison. I knew then that I have to buy some for home so I can enjoy The Legendary flavour with my boys.

Some more photos of these babies just for good measure that you understand how happy I was to be there...

Next stop were the sandwiches and salads... I'll try to describe it as close to the taste as possible. Even the camera failed to capture how great they all tasted!

Bresaola Rocket Salad ... my very first and I tell you... my affinity with Carpaccio was shaken by their bresaola. I took it with apprehension because I know Bresaola are cooked and thought it'll be tough and salty. It wasn't! I dipped it into their special sauce and took another one just in case I'm mistaken... really fresh tasting and rocket leaves are becoming more and more my go-to leafy for almost anything possible. Their Bresaola we delicate to my pleasant surprise.

They also have Feta, Watermelon and Rocket salad which I didn't get the chance to photograph before eating. It is an upgrade to the usual feta and salad combination. I think the combination will be a hit or miss for some... it was a hit for me so I'm quite happy with it.

Next important bite was the Lime, coriander and chicken salad... beautiful texture with even a surprise appearance of pumpkin seeds if I'm not mistaken. Tender chicken, crunchy seed and greens drizzled with fresh lime infused dressing. I doubt I can replicate that at home... definitely coming back for it soon.

I tasted the cheese and chutney sandwich combination too and enjoyed them. I'd say chutney was the star of the dish. It's a marriage of subtle flavours. Simple sometimes work. It doesn't hurt that the bread with flecks of seed complete the texture in every bite.

Appetite still on the go, I moved on to the Chicken curry wrap. I was a little scared to say the least. I'm not a big fan of curry but tried it anyway. It was tasty and filling. Anyone who'll say it was heavy definitely isn't looking for a sandwich. I think if I'm grabbing a sandwich for a meal, I want it to be tasty and filling the way their chicken curry wrap does. It felt like comfort food to me. Creamy with a tinge of curry spice in a really soft bread, yum! This wrap has characters hard to put in words.

Even the beverages on offer were highly interesting. The most hit was the homemade lemonade which if I give to my husband, the biggest fan of lemonade will yelp... SORCERY! It was infused with orange blossoms... really good.

Green tea with lavender was a different story to some. I eavesdropped, a lot and I apologize but that's what I do when I come for tasting. I listen and try to see it through someone else's point of view. Some didn't like this drink maybe because they are not accustomed to the flowery essence included into something they'll eat or drink but I think this drink is beautiful. It smelled pretty and tasted healthy... I wish there's another way of describing it without sounding like I'm describing a perfume but lavender has a subtle flavour that doesn't really overpower food or drink flavours... my appetite was not dampen at all.

If there's one thing that I think should be improved in both drinks... serve it ice cold. Just imagining it in a glass with beads of condensation on the side, sipping its cold freshness... perfection I say!

I, of course tried the mini quiches. I love quiche and personally haven't made them myself. I love smoked salmon and so dove into it first... it tasted good but seemed like smoked salmon was lost in the tasty pastry. I'll prolly try the smoked salmon quiche again, the normal size and give it another shot... have a feeling the normal size will have the smoky flavour I so love. Will keep you posted!

I tried the Leek, Corn and Mascarpone next and fell in love with it! The sweet tasting corn definitely owns this dish. Leek and mascarpone complemented the star beautifully.

Then my fave pit stop, Apples on apples. A deconstructed apple pie was the last sample that I munched on. I love baking apple pie and love experimenting with everything similar to it and apples on apples? It's morish. I actually sat on the ledge next to it so it can be easier for me to grab some more. I love it. Ideas were exploding in my head on every bite.

I think to sum up my tasteful (literally) journey last night... it was indeed a pleasure. All I can say to Reem is mucho gusto and see you soon! I am definitely coming back, prolly with kiddos tagging along.

She's done well opening a bakeshop that feels so warm and friendly, far from the cold giants out there, indeed an accomplishment for the neighborhood food joint.

Here are some more photos I took last night ... enjoy and don't forget to visit Oushé, our neighborhood Gourmet Bakeshop.

www.oushe.com
04 - 3850011
Check out their menu and find more treats on offer! ONLINE MENU

Curious about what I WORE TODAY? http://wiwt.com/user/AcousticChef/43415/

:( Sad to say that I just passed by SZR today, 20 October 2012 and noticed that their space is now replaced by another restaurant. I guess because it was so hidden, not a lot of people knew how awesome they were.

Tel: +971 4 3329575
Sahara Tower, Sh. Zayed Road
Behind Tony Roma's and Starbucks Coffee

This place is so hidden that I feel like I'm divulging a deep dark secret to everyone.

I discovered this tucked away Italian Bistro in Sheikh Zayed Road just by mere accident. There was no available parking close to the lighting company where I was going to.

It could be luck or the mere fact that I'm famished that I even noticed the writings on the wall... "Vice Versa right this way"... Vice Versa didn't really hit me as a restaurant. Vice Versa is a clothing brand where I came from so I just thought it was an odd photo right next to Starbucks, it can't be a new menu from Starbucks.

I and my 2 kids followed the photos that wrapped the side of the  building which also houses Tony Romas. Then the entrance came in sight, it is indeed a restuarant!

Curiously and hungrily, we entered. There's no customer. We happily climbed the stairs to the floor above and sat anxiously, we want the food we saw on the the photos but at the same time, we're worried. No customer equates to either bad service or bad food.

Then came the menu... "wow". For such an empty resto, they have a lot to offer! I got soooo confused; that's not an ordinary occurence. Still doubtful we ordered.

Obviously the boys gravitated towards Carbonara Spaghetti while I greedily ordered, Eggplant Parmigiana and Caprese for Starters and Trio Pasta.

The Carbonara Spaghetti came with beef bacon in a cream sauce that very much made my two boys shrieked with happiness. While mine came in batches.

First the Caprese, a salad made of slices of fresh mozzarella and tomatoes, basil and pesto dressing. I have never tried a caprese that I didn't like so at that point, I wasn't yet impressed. It's hard to wrong a Caprese.

Then came the eggplant parmigiana which I'll be tasting for the first time. Let's just say, I devoured that dish in seconds. I loved it! Two appetizers, both lovely. I can't wait for my main course. Will it make me fall head over heels or will it fail?

I told myself, it's an empty Italian Bistro hidden from the busy street, I shouldn't expect so much.

The trio pasta came and my tastebuds gloriously celebrated. It's one plate hosting three classic pastas. Pesto. Procini. Bolognese. Yum. Super Yum. Mega Yum! I couldn't believe it. I ate them all. Yes it was a definite gluttony, especially in the seaon of lent but the temptation was too much. I really felt bad but my tummy couldn't be bothered!
This happened on a Saturday "lunner". The term we use for meals in between lunch and dinner.

Just to make sure I wasn't hallucinating, I brought my hubby and my sis to the resto, of course with my two boys who were salivating just by the thought of going back to Vice Versa.

This time around, I also ordered Beef Carpaccio, hubby ordered Lasagna and sis ordered Capricciosa. For dessert, we ordered Gelato Fritto.

Hubby said Lasagna was alright, nothing special. I guess it's like Caprese, hard to get that wrong, he did finish his whole plate; So that must be a good "alright". Sis however was over the moon about her dish. Capricciosa is a pizza made of turkey ham, artichoke, olives and mushrooms. I had a slice and it was indeed delish!

I on the other hand had my Beef Carpaccio as my appetizer which is my benchmark for any Italian joint, do it well and I'll be over the moon. It comes with rucola and parmegiano slice. So far I only have La Moda of Radisson SAS and Splendido of Ritz Carlton to go for when it comes to Carpaccio. Everyone else is a let-down. With Vice Versa, I was skeptical because it's so below the market price and when it was served, it wasn't paper thin, it was a little thick and my experience with quite thicker cuts were
disappointing. Vice Versa however made it as if the slice's thinness is irrelevant. I loved it! Makes me think, maybe all the rest just didn't bother to buy the good quality cuts.

Though we're full to the brim, we couldn't let the chance to taste Gelato Fritto pass us by. Again, we've tried this dessert in other restaurants, Asians, fusions and what not, so, we had little faith. For me, it's okay, I've been fed well and I'm a happy camper even if the dessert fails me.

It came just how it was promised and so much more! It is vanilla ice cream with a crumb coating, lightly fried. Just heavenly! The crumb coating tastes like donut but the texture is lightier, crumblier, I really don't know how best to describe it. The vanilla ice cream is still perfect when you cut through the donut-like coating. I haven't really tried gelato but if that ice cream is indeed how gelato is, then I'm forever converted! You basically don't lick it and sort of melts it in your mouth, that ice cream is a little chewable, if that's even possible. I don't know if it's because of the coating or it's the ice cream, Gelato Fritto is up in the pedestal with my all time favourite, Molten Chocolate Cake from Chilis.

Vice Versa? The intensity of the flavour, made your name (I'd prefer Bistro Italiano), your location and your view minutely important. I'll come back over and over again to enjoy your delectable food!

I ate at Vice Versa within the same week, just a day apart, that means aaaaa lot!

Chili's in Sh. Zayed Branch has a pretty good service. Let's just say you won't be pulling someone's hair to get attention, and by someone I mean, a server to take your order.

Food comes to your table as soon as it's ready. It also helped that it's not as crowded as the other branches. And yes the fact that it was an hour before closing when we arrived. It's all about strategy, baby!

So, we went there to find out which tastes better, the Mushroom-Swiss or the Bacon Burger. 

Both arrived with thick french fries, crisp on the outside yet soft and crumbly on the inside. It's still junk food but as I always say, "I know it'll kill me but at least I'll die happy!" So the chips were a good start. Even better if it has melted cheese on top of it... yes, bacon bits won't hurt either! Oh well, mayonnaise and catsup will do more trick too!

Going back to the challenge... we asked for the burgers to be cut in half, so we can both enjoy it. The gloriousness of medium-to-well done patty was shown by our server and oooh-la-la, it looks juicy-licious, not bloody at all, just perfect! 

I bit on the Mushroom-Swiss and immediately tasted the rich sauteed mushroom, swiss cheese and fresh veggies. The patty tasted just as how I've imagined it'll be, delish! It was so good that my burger bar was way up high when I tasted the Bacon Burger. I fell flat on my face. I was expecting more from it. Much to my disappointment, it wasn't as good. The bacon was on the hard side and the cheddar cheese didn't help. It did have all the fresh veggies but it just didn't cut it. Deep inside me, (don't know about my friend) I wished I didn't give her my half of the Mushroom-Swiss :P

In the end, we both had a small portion of Bacon Burger uneaten. It wasn't as appetizing as we hoped it will be so we didn't bother to finish it.

For AED 35, this burger is a gift to the hungry. It is a decent size, a bit heavy on the tummy but who freaking cares! It is sooooo worth it!

Tip 1: You must eat this hungry. You'll thank me for it.
Tip 2: If you want to enjoy this burger, don't order any appetizers...  
Tip 3: Eat your french fries after you've already enjoyed a bite or two of your burger.

Enjoy!