Tag Archives: Foodphoto

Food Options at Anantara Sir Bani Yas Island Al Yamm Villa Resort

We stayed at the luxurious and immerse in the nature Anantara Sir Bani Yas Island Al Yamm Villa Resort that I would select as one of the best stay in the United Arab Emirates for at least 5 indisputable reasons I wrote about in a recent post.

There is one restaurant in the Yamm Villa Resort area but it is possible to reach the other resorts present in the island and hence the other restaurants by boogie.

The al Yamm Villa Resort is served by Olio Restaurant, an Italian dining place where breakfast is served daily. Breakfast is the common buffet with the usual share of eggs, cheeses, arabic mezze and croissants. I wasn’t particularly impressed by the food options but it was suitable for a satisfactory meal.

The a la carte menu offers many options, from the classic pasta and bruschetta appetizers to wagyu burgers and more complex main courses. Quality of food is generally good, the service perfect even though it is a bit pricey.

Wagyu Burger at Olio Restaurant

The wagyu burger meal is massive. The patty wasn’t as good as I expected and was difficult to digest.

Paccheri with duck ragout at Olio

The paccheri pasta with duck ragout was exceptionally good.

Seafood Pesto Pasta at Olio

This trofie pasta with pesto and seafood were interesting. This recipe from Liguria was well prepared by the chef.

Gelato Dessert at Olio

Tiramisu at Olio

Tiramisu was alright

  In order to escape the daily routine, we organized a transport to Amwaj restaurant. It is a 10 minutes drive from Al Yamm resort and we had no problem at all in organize it. the restaurant is nicely furnished and is located few steps away from the beach.

The menu is minimal with few seafood options inclusive of lobster, seafood, freshly caught fish and little more. We opted for some grilled fish fillet and two side dishes. The dinner was al right but a bit too expensive given the quantity and quality of food.

Fish Fillet at Amwaj Sir Bani Yas Island

Fish was good even though presentation was somehow lacking something.

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Din Tai Fung restaurant in Mall of Emirates -Dubai

Mall of Emirates has recently inaugurated a new level where a new VOX Cinema and many retailers have found a perfectly located place.

Copying the winning formula already used for the old cinema, the new level has plenty of food options just few steps away from the entertainment area where to eat in tranquility while waiting for the screening.

We picked Din Tai Fung because it was the busiest restaurant in the area, thing that usually indicates a good price/quality compromise. The waiting list was quite long and we had to wait around 15/20 minutes to seat but it was worth waiting.

Din Tai Fung Mascottes

Din Tai Fung Mascottes – Very popular among kids

The hostess and the other members of the staff were extraordinarily well trained. Outstanding service, great courtesy and big smiles on everyone’s face. The food came quickly and without mistakes and it tasted great.

No wonders why the restaurant’s first Hong Kong branch was awarded one Michelin star in November 2009 and the second branch got it in December 2010.

We ordered the special salad of the house (with seaweed), Steamed Shrimp & Chicken Shumai, Ja Jian Noodles in Minced Chicken Sauce, Shrimp & Chicken Egg Fried Rice and Shrimp & Chicken Wontons tossed in special sauce.

All very fresh and tasty but don’t forget: you will better taste the food with a Chinese tea!! 

The ordering is easy and hassle free because you have to compile your own order list. Easy, funny and mistake free!!

Special Seaweed Salad

Seaweed Salad – Perfect Starter

Steamed Shrimp & Chicken Shumai

Steamed Shrimp Chicken Shumai – Yummi!!

Ja Jian Noodles in Minced Chicken Sauce

Ja Jian Noodles in Minced Chicken Sauce – Delicious!

Shrimp & Chicken Wontons

Shrimp & Chicken Wontons tossed in special souce

Wonton Noodle Soup

Wanton Noodle Soup

 

Pasta Carbonara Personal Recipe

Spaghetti alla Carbonara with 4 cheese with love!

Every time I post a photo or I discuss about the perfect “pasta alla carbonara” recipe with friends, it ends up in a fight and a general scorn. Should I use the whole egg or just the yolk? Should I put pepper or nutmeg? Should I use sliced “pancetta” (bacon) or the cubes one? And many more.

Once a chef friend told me that the carbonara should be creamy, hence I should use only the yolk with a little cream avoiding to cook the mixture in the pan and adding an handful of parmigiano on top. I don’t like to waste the egg white and therefore I usually use the entire egg. I do not have a fix recipe since I adapt it in relation to the food I have available in the fridge.

What is sure is that we are going to use eggsbacon (preferably smoked) and parmesan cheese. Remember that you shall not use onions in the carbonara pasta.

Pasta Carbonara Recipe

Pancetta (bacon) has to slowly fry in its fat. Do not add any oil or butter for an unaltered bacon taste.

Yesterday I was craving for a deliciously creamy ‘spaghetti alla carbonara’ and opted for one of my favourite invented recipes. I used sliced bacon, not smoked but natural, spaghetti, parmesan cheese, kashkaval, brie cheese and another soft cheese I had in the fridge.

I chopped the 100g ‘pancetta’ I have found in Waitrose supermarket and warmed it up in a pan without oil or butter until crispy.

From time to time I added little water from the pot where the pasta was cooking. It helps extracting and distributing the bacon flavour in the pan. You can sprinkle it with little wine if you prefer, like a dry white wine for instance.

Pasta Carbonara Personal Recipe

My Spaghetti alla Carbonara with four cheese are a bit heavy, not really Italian but super good.

While the bacon is frying and the pasta is cooking, you should put in a cup one egg every 150g of pasta, some olive oil, salt, a pinch of pepper or nutmeg, grated parmesan and cubes of easy-to-melt-cheeses. You shall mix everything together even  though you won’t obtain a perfect mix. Once the spaghetti are cooked, you shall dry them and toss them in the pan with the bacon. Toss with the heat on medium. This operation will help the pasta to absorb the bacon fragrance. After you have tossed the pasta few times, add the eggs mix and toss again until the cheese is melted and the pasta evenly covered by the right proportion of eggs, cheese and bacon. Mmmm . . .yummy.