WHAT’S NEW |
MULTI-EVENTS U.S. BEEF PROGRAM BUILDS DIVERSE SKILLS AND CULINARY VIBRANCY AMONG EGYPTIAN CHEFS
U.S. Meat Export Federation (USMEF) and the Texas Beef Council (TBC), in partnership with the Egyptian Chefs Association, launched a dynamic multi-event program to bolster Egypt’s burgeoning hospitality industry through technical seminars, hands-on trainings, and competitions.
A culinary voyage commenced at Modern Culinary, where 25 talented young chefs delved into the world of U.S. beef. Through an immersive U.S. beef masterclass and hands-on training, they embarked on an exceptional educational journey.
The adventure continued at the prestigious Steigenberger Hotel, uniting 60 top-tier executive chefs, F&B directors, hotel/restaurant managers, foodservice operators, and traders.
Under the guidance of Head Chef Lubna Alamat and Head Butcher Ziad Muasher, with coordination by USMEF Representative Lina Kanaan, participants immersed themselves in cutting-edge cookery demonstrations and explored diverse scientific and technical topics.
During these enlightening sessions, participants compared tenderloin and striploin, emphasizing the role of ribeye in the grading system. Discussions clarified terminology distinctions, correlated grading with USDA stamps, and addressed packaging differences.
Beyond theory, chefs mastered precise steak portioning and expert reverse-searing techniques. They actively participated in hands-on activities, including trimming and portioning U.S. beef cuts.
Concepts like resting and carry-over cooking were highlighted, along with insights into flank steak’s unique characteristics and the importance of cutting against the grain.
Marinades, dry rubs, and culinary techniques were explored, including smoking briskets and the art of low and slow cooking, showcasing U.S. beef’s versatility, even with lesser-known cuts like braised short ribs.
Upon mastering these culinary applications, participants enjoyed a hands-on carving and tasting session, featuring expertly prepared cuts, from succulent short ribs to perfectly Reverse Seared Ribeye and Striploin Steaks, all served in rich, savory gravy.
This culinary journey received invaluable support from USMEF and TBC, extending to the highly anticipated Hotels’ Buffet Challenge 2023, hosted by the esteemed Egyptian Chefs Association (ECA) at the InterContinental City Stars Hotel.
Renowned chefs from various hotels showcased their talents, with Steigenberger Hotel’s team, led by Chef Hossam Soleiman, claiming the first place.
The grand finale included an unforgettable Award Ceremony, where USMEF and TBC awarded challenge cups, medals, trophies, and custom-made butcher’s knives to winners, recognizing their remarkable achievements.
This partnership with ECA showcased diverse U.S. beef muscle cuts in the Egyptian market, highlighting their quality, taste, and tenderness.
Sponsored by USMEF and TBC, it promises a pivotal role in the success of the Hotels’ Buffet Challenge 2023, marking a significant milestone in Egypt’s culinary landscape.
RESTAURANT IN UAE |
GIRL & THE GOOSE
GIRL & THE GOOSE: A BOLD NEW CHAPTER IN DUBAI DINING LED BY CHEF GABRIELA CHAMORRO AND ZIAD KAMEL
Nestled within the Anantara Downtown Dubai Hotel, Girl & the Goose is a captivating culinary destination that brings the vibrant flavors of Central America to the heart of the UAE. Founded by Nicaraguan-born, self-taught chef Gabriela Chamorro and restaurateur Ziad Kamel, this restaurant evolved from a humble underground supper club into a celebrated dining experience that artfully blends tradition, storytelling, and modern flair.
Girl & the Goose has quickly become a darling of Dubai’s culinary critics and food enthusiasts. The National praised the restaurant’s “eclectic taste” and highlighted Chef Gabriela’s innovative use of ingredients, such as substituting guacamole for traditional potatoes and chickpeas in certain dishes . TripAdvisor reviewers have lauded the restaurant for its flavorful offerings, noting the fall-off-the-bone tenderness of the ribs and the smoky-sweet glaze that accompanies them .
For those seeking a dining experience that transcends the ordinary, Girl & the Goose offers a heartfelt journey through Central American cuisine, enriched by Chef Gabriela’s personal narratives and culinary artistry.
Cuisine: Nicaraguan cuisine.
Recommended dishes: chicken nacatamal, red snapper passionfruit, beef cheek and egg empanadas, Nicaraguan skirt steak board, and churros de la casa.
Address: Anantara Downtown Hotel – Business Bay – Dubai – United Arab Emirates
INGREDIENTS |
For the Carrot Cream
- 500 g carrots
- 500 g vegetable stock
- 125 g banana shallots
- 1 lemongrass stalk
- 5 green cardamom pods
- 1 lime (zest and juice)
- Salt, to taste
- Black pepper, to taste
- Extra virgin olive oil (EVOO)
For the Crispy Purple Potatoes
- 2 small purple potatoes
- 100 g EVOO
For the Octopus
- 1 kg fresh octopus
- 1 carrot, peeled
- 1 white onion, peeled
- 1 bay leaf
For Garnish & Final Plating
- 4 cooked octopus legs
- 300 g carrot cream
- 16 crispy purple potato chips
- Finely diced red capsicum
- Chopped chives
- Extra virgin olive oil
PREPARATION |
Carrot Cream
- Peel and slice the shallots and carrots evenly (about 0.5 cm thick).
- In a pan, sauté the shallots with EVOO until soft and translucent.
- Add the carrots and cook for about 10 minutes over medium heat.
- Pour in the vegetable stock, add lemongrass and cardamom pods, and simmer until the carrots are soft.
- Strain the mixture, reserving the liquid. Discard the lemongrass and cardamom.
- Blend the carrots and shallots with some of the reserved liquid and a drizzle of EVOO until smooth.
- Adjust texture and seasoning with salt, pepper, lime zest, and lime juice to taste.
Crispy Purple Potatoes
- Wash potatoes thoroughly.
- Slice thinly (about 2 mm) using a mandolin or sharp knife.
- Heat EVOO in a pot to 150°C.
- Fry the slices for about 6 minutes, until crispy but not browned.
- Drain on paper towels and set aside.
PLATING |
- In a hot pan with EVOO, sear the octopus legs until golden and crispy on both sides.
- Slice the tentacles into thick pieces and lightly marinate with EVOO and julienned red capsicum.
- Place a 12-inch mold on the plate and spread a layer of carrot cream at the base.
- Arrange the marinated octopus on top.
- Garnish with crispy purple potato chips and a sprinkle of chopped chives.
Octopus
- Clean the octopus legs in salted water to remove residue.
- Bring a large pot of water to a boil. Add the carrot, onion, and bay leaf.
- Submerge the octopus and boil for 20 minutes, then reduce to a simmer for 1 hour.
- Test for tenderness. Once soft, let it cool in the cooking liquid for 15 minutes.
- Strain and chill the octopus in the fridge until ready to use.
MEET CHEF ALESSANDRO SALVATICO
VEGETARIAN |
RISOTTO WITH CÈPES
Serves 2 | Prep/cooking time 35 mins
INGREDIENTS |
- 150g Arborio rice
- 500ml vegetable stock
- 50g onion
- 100ml white wine
- 50g dried cèpes (porcini mushrooms)
- 20ml truffle oil
- 10g salt
- 5g pepper
- 30g Parmesan cheese
- 20g garlic
- Fresh basil, for garnish
- 30g butter
- 20ml olive oil
PREPARATION |
- Finely chop the onion and sauté it in olive oil and butter until translucent. Add the minced garlic and cook until fragrant.
- Add the Arborio rice to the pan and toast it for a minute or two, until the edges become translucent.
- Deglaze the pan with white wine and allow it to evaporate.
- Meanwhile, soak the dried cèpes (porcini mushrooms) in hot water until softened. Drain and finely chop them.
- Once the wine has evaporated, start adding the vegetable stock one ladle at a time, stirring frequently. Add more stock only after the previous addition has been mostly absorbed.
- After the second or third ladle of stock, add the chopped cèpes to the risotto and continue cooking, stirring continuously.
- Keep adding stock gradually, stirring, until the rice is creamy and cooked al dente, about 18–20 minutes.
- Once the rice is cooked, stir in the Parmesan cheese, the remaining butter, and the truffle oil. Season with salt and pepper to taste.
- Remove from the heat and let the risotto rest for a minute.
- Plate the risotto, garnish with fresh basil leaves, and serve immediately.
MORE CHEF PATRICK KHOUEIRY
In the ever-evolving world of gastronomy, few chefs manage to seamlessly blend tradition with innovation — and Patrick Khoueiry is one of them. With a journey rooted in childhood memories and refined through years of dedication and mentorship, Chef Patrick has carved out a unique culinary identity. Now leading the kitchen at Kempinski Summerland Beirut, he brings passion, precision, and creativity to every plate. In this exclusive interview, he shares insights into his inspirations, signature dishes, and advice for the next generation of culinary talents.
1. Tell us about your culinary journey and what inspired you to become a chef.
My culinary journey began in my childhood, watching my mother create aromatic meals. Those early experiences sparked a deep passion for cooking. I started experimenting on my own, fascinated by the transformation of raw ingredients into delicious dishes. Culinary school provided the foundation for my skills, but the most impactful moments came from working alongside esteemed chefs who emphasized precision, creativity, and authenticity.
2. Who are the chefs or culinary experts who have inspired you throughout your career?
Paul Bocuse, the father of French cuisine, was an early inspiration with his classic techniques and contributions to haute cuisine. More recently, working closely with Lebanese Chef Dany Nakhle taught me the art of balancing tradition and innovation. His culinary creativity and passion have profoundly shaped my approach. I feel privileged to have learned from such an exceptional mentor.
3. How did you come to work at Kempinski Beirut?
After years of honing my skills and expanding my knowledge in the culinary field, I felt ready for a more challenging environment. I developed strong leadership abilities and gained experience managing large-scale operations, which prepared me for the opportunity to join a renowned five-star hotel chain like Kempinski Summerland Beirut.
4. Are there any signature dishes that best represent your style?
For me, every dish tells a story, representing a phase of my life and a moment of inspiration. But if I had to choose one, I’d say the Salmon Bouillabaisse holds a special place in my heart. It’s one of my favorite signature creations, blending tradition with a modern twist.
I’m proud to share that this dish will be featured at Cilantro, our refined restaurant at Kempinski Summerland Beirut, as part of a brand-new international menu launching at the end of April 2025.
This new culinary journey brings a curated selection of globally inspired dishes, crafted with the same passion, precision, and innovation that define our kitchen. We invite you to join us at Cilantro and experience the world’s flavors reimagined in an elegant and vibrant setting.
5. How would you describe your approach to cooking?
My approach is rooted in respect for ingredients and culinary traditions. I prioritize using the freshest, highest-quality products. While I value classic techniques, I am always eager to explore innovative ways to elevate dishes with creative twists.
6. What advice would you give to aspiring chefs?
Never stop learning. Master fundamental techniques, flavor balancing, and precision. The kitchen demands discipline, consistency, and a strong work ethic, so be prepared for long hours and challenges. Stay humble, open to feedback, and learn from others. Remain passionate, remember why you started, and be patient — success takes time.
DISCOVER RECIPES BY CHEF PATRICK KHOUEIRY
RESTAURANT IN KSA |
HOCHO
HOCHO: RIYADH’S PREMIER DESTINATION FOR JAPANESE-SLIK ROAD FUSION DINING
Nestled within the opulent VIA Riyadh complex, Hocho stands out as a culinary gem. It offers a harmonious blend of Japanese tradition and Silk Road influences. This upscale restaurant has quickly become a favorite among discerning diners. It caters to those seeking an exceptional gastronomic experience in the heart of Saudi Arabia’s capital.
Hocho’s menu is a testament to the rich tapestry of flavors. These emerge when Japanese culinary artistry meets the diverse tastes of the Silk Road. At the forefront is the renowned Kobe beef, celebrated for its exquisite marbling, tenderness, and depth of flavor.
The interior of Hocho exudes warmth and sophistication. It features rich brown and maroon tones that mirror the depth of its culinary offerings. A standout feature is the Rubi Room. This exclusive dining area offers guests an intimate setting, ideal for special occasions or private gatherings.
Hocho is conveniently located in VIA Riyadh, a premier lifestyle destination known for its array of luxury dining and shopping options. Given its popularity and the exclusivity of its offerings, reservations are highly recommended to secure a table.
Whether you’re a connoisseur of fine Japanese cuisine or seeking a unique dining experience that bridges cultures, Hocho promises an unforgettable culinary journey.
It delights the senses and elevates the palate.
Type of Cuisine: Japanese-Silk Road Fusion cuisine.
Recommended dishes: crazy kani salad, kobe beef fried noodles, kobe steak, spicy salmon maki, dragon maki, truffle mushroom hotpot, and churros with miso toffee.
Address: 8425 Makkah Al Mukarramah Rd, Al Hada، حي, 2941, Riyadh 12912, Saudi Arabia
More restaurants to discover in KSA
WHAT’S NEW |
SOUCHET CHOCOLATIER: A LEBANESE ARTISAN LEGACY REINVENTED
Lebanese chocolate crafters since 1979, Souchet blends heritage and innovation to deliver handcrafted luxury in every bite.
Born in 1979, Souchet has transformed from a B2B supplier into a bold and vibrant retail brand, blending artisanal heritage with modern innovation. We explore the new chocolate boutique in the heart of Beirut, in Achrafieh – Tabaris.
Handcrafted in Lebanon
Proudly Lebanese, Souchet crafts its chocolate from scratch. Every piece is infused with savoir-faire passed down since 1979, using signature recipes and local expertise. From cocoa butter to cocoa mass, Souchet controls every step of the process to ensure authenticity and flavor.
A Unique Retail Chocolate Experience
Initially catering to businesses, Souchet has now embraced direct-to-consumer retail in Achrafieh. This transformation was more than just opening a store—it was about creating an immersive experience.
More stores are in the pipeline, including new openings in Verdun, a pop-up in the mountains, and a debut at Beirut’s airport with a special Lebanese collection for tourists. International expansion is like to follow once the brand is firmly rooted in its home country.
Signature creations
What makes Souchet stand out in a crowded chocolate market? A deep sense of identity and a collection of standout signature products:
- Croustillants: Nougatine coated in milk or dark chocolate—crunchy, rich, and indulgent.
- Tuiles: Ganache-based delicacies offered in flavors like dark sea salt caramel, milk raspberry crumble, and more.
- Pistoles: Praline-filled chocolate rounds in flavors such as pistachio, coffee, mango and more.
These confections reflect Souchet’s commitment to both tradition and innovation, catering to a wide range of tastes and occasions.
Chocolate for every day and every occasion
Souchet ensures premium quality without exclusivity. The brand also emphasizes gifting, offering customized baskets and hampers for all events—corporate, personal or seasonal. Their flexibility, customer-first approach and elegant presentation make every gift a thoughtful expression.
And the experience doesn’t stop at boxed chocolates. Souchet’s hot chocolate has become a viral hit, available for sit-down enjoyment or takeaway. As summer approaches, Souchet will introduce premium ice cream collection and unique flavors to its menu.
Conscious Indulgence
With increasing awareness around health, Souchet offers a no-added-sugar range sweetened with maltitol, catering to diabetics and those seeking a healthier indulgence. While emphasizing balance and moderation, the brand ensures that even health-conscious customers can savor the magic of chocolate.
A Future as Rich as Its Flavor
Souchet is rewriting Lebanon’s chocolate story—one handcrafted piece at a time. With passion, precision and a distinct identity, this artisan chocolatier is well on its way to becoming a beloved name both locally and beyond.
WHAT’S NEW |
HORECA OMAN 2025: REDIFINING HOSPITALITY EXCELLENCE IN MUSCAT
Oman’s leading hospitality and foodservice trade show returns from May 27 to 29, 2025, with innovation, local partnerships, and a bold vision for the industry’s future.
Oman’s most influential hospitality and foodservice exhibition, HORECA Oman, is gearing up for its fourth and most dynamic edition yet. The event will take place from May 27 to 29, 2025, at the Oman Convention and Exhibition Centre in Muscat.
As a hallmark event for the region’s hospitality professionals, HORECA Oman continues to serve as a vital hub for innovation and collaboration. It also fosters forward-thinking dialogue in the sector. The 2025 edition promises a vibrant platform for showcasing game-changing products, breakthrough services, and next-generation technologies transforming the hospitality landscape.
With a robust lineup of over 200 exhibitors spanning 5,000 square meters, the three-day event is expected to welcome more than 5,000 visitors. These will include key players, business leaders, and pioneering thinkers from across the region and beyond. Attendees can look forward to a rich experience that includes interactive zones, live culinary shows, industry forums, and exclusive B2B meetings. All are designed to foster meaningful partnerships.
Among the standout features of the event is HORECA Talks. This thought-leadership series features prominent voices from the hospitality and tourism industries. Attendees can also enjoy a variety of high-energy competitions that spotlight emerging talent. These include the Hospitality Salon Culinaire, Junior Chef Showdown, Latte Art & Barista Challenge, Mocktail Mix-Off, and the much-anticipated Bedmaking Battle.
With its finger on the pulse of the industry’s future, HORECA Oman 2025 is more than an event. It’s a movement shaping the next era of hospitality in the Sultanate and the region.
DUBAI DINING 2025: THE HOTTEST NEW RESTAURANT OPENINGS YOU NEET TO TRY
Dubai’s culinary landscape in 2025 is undergoing a remarkable transformation, embracing a fusion of global influences and local traditions. The city’s dining scene is evolving beyond its renowned opulence, welcoming a wave of innovative restaurants that reflect its diverse cultural tapestry.
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BESAR
A Spanish fusion restaurant at Bluewaters Dubai, inspired by Moorish Spain and Andalusian flavors, serving dishes like smoky saffron-infused lamb shoulder.
Date of opening: January 8
Type of cuisine: Spanish cuisine
Address: Bluewaters – Bluewaters Island – Dubai – United Arab Emirates
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FOLLY BRASSERIE
The new venue boasts a conservatory-style design with high ceilings, glass walls, and elegant metalwork. Guests can enjoy a menu that blends classic brasserie fare with modern culinary flair, focusing on seasonal, high-quality ingredients.
Date of opening: February 6
Type of cuisine: brasserie
Address: Address Montgomerie Hotel – Emirates Hills – Dubai – United Arab Emirates
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FROU FROU
A Parisian brasserie offering French classics like foie gras and truffles in a glamorous setting at The Lana, Dorchester Collection.
Date of opening: January 10
Type of cuisine: French cuisine
Address: The Lana Promenade, Dorchester Collection – Marasi Dr – Business Bay – Dubai – United Arab Emirates
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GERBOU
Gerbou focuses on sustainable, hyperlocal dining and modern interpretations of Emirati cuisine. Nestled in Nad Al Sheba, the restaurant is rooted in UAE culture, from design to dishes made with native ingredients.
Date of opening: February 8
Type of cuisine: Emirati cuisine
Address: Nad Al Sheba 1 Intersection Street – 5 & 20 – 5 – Dubai – United Arab Emirates
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GIRL AND THE GOOSE
Chef Gabriela Chamorro’s modern Central American kitchen brings bold, homey Nicaraguan flavors to Anantara Downtown. Think elevated comfort dishes and storytelling through food, rooted in Chamorro’s heritage.
Date of opening: March 7
Type of cuisine: Nicaraguan cuisine
Address: EmiratesAnantara Downtown Hotel – Business Bay – Dubai – United Arab Emirates
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HANU
HANU reimagines Korean fine dining with a stylish, modern aesthetic and innovative takes on traditional recipes. Expect dry-aged beef, soju cocktails, and vibrant banchan in a luxurious Palm Jumeirah setting.
Date of opening: March 14
Type of cuisine: Korean cuisine
Address: St. Regis Gardens – Palm Jumeirah – Dubai – United Arab Emirates
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ILIANA
Iliana introduces a contemporary Mediterranean dining experience to Dubai, emphasizing fresh, locally sourced ingredients and traditional cooking techniques.
Date of opening: March 14
Type of cuisine: Mediterranean cuisine
Address: Beachfront setting, Jumeirah Marsa – Al Arab – Umm Suqeim 3 – Dubai – United Arab Emirates
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KIRA
A chic Japanese-Mediterranean fusion concept, KIRA blends the finesse of omakase-style dishes with the bold flavors of the Mediterranean. Its elegant interior and rooftop terrace offer unmatched views of the Burj Al Arab, making it a fine-dining hotspot for both food lovers and aesthetes.
Date of opening: March 14
Type of cuisine: Japanese cuisine
Address: Al Arab Hotel, Jumeirah Marsa – Jumeira St – Jumeirah – Umm Suqeim 3 – Dubai – United Arab Emirates
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KIYOSHI
Kiyoshi presents an immersive Japanese dining experience at Dubai Creek Harbour. From premium omakase to artfully plated tempura, it combines Zen-like interiors with dramatic culinary flair.
Date of opening: February 1
Type of cuisine: Japanese cuisine
Address: Vida – Ras Al Khor – Dubai Creek Harbour – Dubai – United Arab Emirates
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LE RELAIS DE L’ENTRECÔTE
The iconic Parisian bistro, Le Relais de l’Entrecôte, has made its Dubai debut at The Opus by Omniyat in Business Bay. The Dubai outpost mirrors the classic Parisian ambiance with dark woods, bistro chairs, and vintage posters, offering a quintessential French dining experience.
Date of opening: January 10
Type of cuisine: French cuisine
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REVOLVER
Hailing from Singapore, Revolver is known for its innovative Indian grill menu, blending charred, smoky textures with bold spices. The Dubai branch at The Opus promises the same theatrical flair with a live-fire kitchen at its heart.
Date of opening: March 3
Type of cuisine: South Asian cuisine
Address: Level 1, The Opus by Omniyat – Al A’amal St – Business Bay – Dubai – United Arab Emirates
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RIALTO
Rialto brings the essence of Venice to Dubai, offering a romantic dining experience reminiscent of the Italian city’s charm.With a focus on authentic Venetian cuisine, the restaurant features a menu rich in seafood and traditional Italian dishes.
Date of opening: March 14
Type of cuisine: Italian cuisine
Address: Jumeirah Marsa – Ground Floor – Al Arab – Umm Suqeim 3 – Dubai – United Arab Emirates
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THE BEAM
The Beam is a European-inspired bistro led by acclaimed Dubai-based chef Nick Alvis, located at Le Royal Méridien Beach Resort & Spa in JBR. Replacing the former Geales space, the restaurant offers a cozy, neighborhood feel with a refined twist.
Date of opening: February 17
Type of cuisine: European cuisine
Address: Al Mamsha St – Dubai Marina – Dubai – United Arab Emirates
WHAT’S NEW |
THE SAUDI FOOD SHOW 2025: TRANSFORMING RIYADH INTO A GLOBAL F&B POWERHOUSE
From May 12–14, the largest food and beverage trade event in Saudi Arabia will shape the future of the industry
From May 12 to 14, 2025, Riyadh will once again host The Saudi Food Show, Saudi Arabia’s largest food and beverage trade event. This year’s edition promises to be the most expansive yet, with an increased presence of global exhibitors, industry experts, and innovators, all contributing to shaping the future of the food sector.
The event provides a dynamic platform for unveiling the latest trends, technologies, and partnerships across the global F&B industry. As Saudi Arabia continues to strengthen its position in global food markets, the show becomes a strategic hub for fostering opportunities and driving transformation.
Aligned with Saudi Vision 2030, the event underscores the Kingdom’s commitment to economic diversification and sustainability, with a particular focus on food security and forward-thinking solutions. Visitors can expect to encounter cutting-edge smart technologies, sustainable practices, and innovations that are redefining the food and beverage landscape. From advanced supply chain technologies to eco-friendly products, the show highlights the most progressive developments in the sector.
With thousands of buyers, investors, and professionals from around the world anticipated to attend, the event promises unparalleled networking opportunities, providing a platform for forging valuable business connections. In addition to the exhibitions, attendees will engage in insightful discussions led by industry leaders, tackling the challenges and opportunities that will define the future of food.
Set against the vibrant backdrop of Riyadh, The Saudi Food Show 2025 will not only showcase the Kingdom’s growing influence on the global stage but also serve as a pivotal moment for the F&B sector.
SHRIMP DUMPLINGS WITH TRUFFLE SAFFRON SAUCE
Serves 1 | Prep/cooking time: 40 min
INGREDIENTS |
For the Dumplings:
- 200g shrimp (peeled and deveined)
- 1 tsp fresh ginger (minced)
- 1 garlic clove (minced)
- 1 tsp sesame oil
- 1 tsp soy sauce
- Pinch of salt
- Dumpling wrappers
For the Creamy Saffron Sauce:
- 1 cup heavy cream
- 1/4 tsp saffron threads
- 1 tbsp butter
- 1 shallot (finely chopped)
- Salt and white pepper, to taste
For Garnish:
- Black truffle (thinly shaved)
- Microgreens or edible flowers
- Optional: Gold flakes for a luxurious finish
PREPARATION |
The Dumplings:
- Finely chop the shrimp and combine with ginger, garlic, sesame oil, soy sauce, and a pinch of salt.
- Place 1 teaspoon of the filling in the center of each dumpling wrapper.
- Pleat the edges to seal.
- Steam the dumplings for 6–7 minutes, or until the wrappers become translucent.
Make the Saffron Sauce:
- Soak the saffron threads in 2 tablespoons of warm water.
- In a pan, sauté the shallots in butter over medium heat until softened.
- Add the cream and the saffron along with its soaking liquid.
- Simmer for about 5 minutes, or until slightly thickened.
- Season with salt and white pepper to taste.
PLATING |
- Spoon the saffron sauce onto a plate.
- Arrange the dumplings on top.
- Garnish with shaved truffle, microgreens or edible flowers.
- For an extra touch of elegance, finish with a sprinkle of gold flakes.
