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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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!

Curious about WHAT I WORE TODAY? http://wiwt.com/outfits/44588/