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| Abu
Dhabi, United Arab Emirates |
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World Level Perfection
October - 2007 |
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7
Stars & 7 Stripes
Overall - 'Hotel & Service' |
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The Ultimate Award:
Seven Stars and Stripes® |
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| In a moment of semi-consciousness, flying high and
securely on
Etihad's New York to Abu Dhabi business class, I imagined seeing a tiny figure below, perched high on a sand dune in the middle of the desert. It was a diminutive figure waving wildly and shouting “De plane! De plane!” It was as if I was about to land on the mythical “Fantasy Island” to meet the suave and debonair white-suited Mr. Roarke, who would do the impossible to award me my secrete wishes thereby granting me fulfillment of my wildest dreams. As I was about to find out, experiencing the Emirates Palace was kind of like being on a land-locked 'Love Boat' in that there was virtually nothing that couldn't be done, and no wish or desire that would be left unfulfilled. Upon landing, my eyes wandered excitedly, searching for that certain someone who could match my dreamy vision, when out of the crowded arrivals building I caught a glimpse of a very gentle smiling face waving an elegant framed sign with my name on it. It wasn't 'Tattoo' from Fantasy Island but José Palomares, the man that was to be my butler for the next four days at the Emirates, and as it turned out my very favorite person at the Palace. |
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| José led me out
of the building as he carried all my luggage.
The
Emirates Palace sent José to pick me up in a
Mercedes
Maybach limousine, something they often do for guests scheduled to check
into their Palace suites. Driver Mohammed checked with me for my temperature
comfort level as well as the type of music I would like to hear, to which I
replied “something Arabic”, and was obliged. Throughout the ride to
the Palace, driver and butler frequently described points of interest and
provided answers to FAQ's as seamlessly as seasoned tour guides. “Is the
Persian Gulf nearby?” I asked innocently, realizing that I just flew over
the short distance to UAE. “Oh, you mean the Corniche?” using the
local name for the waterfront district just opposite the Emirates Palace.
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| Just as easily they swung past the Palace for a quick
tour of the Corniche to point out the newly built Arabian Heritage Center,
founded for the purpose of preserving the bygone traditions of the locals for
posterity. Finally
our
arrival at the Palace, entering just past the 'Royal Entrance' built
entirely for the purpose of allowing dignitaries, powerful world leaders and of
course the Royal Family of Abu Dhabi to arrive discreetly away from the eyes of
the public. My entrance was no less spectacular as when we pulled up to the
curb, several valets and doormen jostled for position to get to the Maybach
door to greet me with a cacophony of voices all calling out “Welcome to
the Emirates Palace” at the same time. Out of the free-for-all came the
brightly smiling face and piercing eyes of Sandra Newman, the Chief Concierge,
greeting me in her wonderfully smooth Australian accent. Sandra whisked me away
through the front doors to check in and seemed all the while truly interested
in my well-being and comfort level, a sincerity that exuded from the staff and
appeared to be the common denominator throughout the next four days. As
José obediently followed up with the luggage, Sandra turned me over to
Samah, an Arabian beauty from Guest Relations with a firm, reassuring
handshake. Samah led my to my Palace suite on the sixth floor noting that the
top (eighth floor) was reserved for Royalty. Using a coin shaped magnetic key,
Samah swung open my door and ushered me into the room. She asked me to take a
seat at the desk while the rest of the entourage followed with my Rimowa
luggage. She handed me back my passport and asked me to sign into the hotel
while sitting there at the desk, a very unique way of checking-in to a hotel I
must add. Unique? Maybe, but hassle-free, definitely! |
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| A moment later I realize that I am alone at the desk
gazing around the room in quiet awe of my surroundings. To my right are the
living room couch, coffee table and a cushy chair with ottoman. Ceilings never
seem to end although careful use of indirect lighting creates a bright,
harmonious and pleasant atmosphere where needed. Close to the entrance of the
suite is a small dining table carefully set for four persons; I say small
because by comparison to the other dining table located between the adjoining
Palace suite and mine, it is miniscule. We eventually utilize this very special
room for a sumptuous room service breakfast on our final morning at the
Emirates Palace. My eyes now wander into the well-appointed bedroom and I
notice the incredibly high ceilings again. On the wall in both the living room
and bedroom is a fanciful 61-inch plasma screen TV with 135-channel access to
television and movies. |
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| Behind the curtains in
both rooms is a private balcony overlooking the calm water beach of the Persian
Gulf and off in the distance the Abu Dhabi city skyline with its world-renowned
financial center. Everything around me looks so new and modern, although
Emirates Palace is built in the style and pastel colors of the Arabian
Peninsula. I check out the
bathroom
and I am impressed with the sumptuous
personal
amenities standing at attention on the double sink marble counter top. To
the left when entering the bathroom is a frightfully large step-up Jacuzzi and
next to that is a separate shower equipped with a 'rain-shower' nozzle built
into the ceiling. |
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I remember seeing a laptop set-up next to the
desk and get ready to open it for use. The doorbell rings and before I can jump
up, it cracks open I hear my butler José ask, “May I come in Mr.
John?” “May I unpack your clothes, or would you like some time to
sleep before your partner Mr. Bührmann arrives from Dubai?” I
remember wondering how well informed he seemed since he knew about Thorsten's
immanent arrival. I asked José to go ahead and unpack for me while I
worked on my own laptop to stay in contact with our New York office. I noticed
right away that all the rooms and suites have wireless Internet (WIFI)
connectivity simply by logging on your Internet provider and agreeing to the
terms. “You are scheduled to have lunch in Anar, the Persian restaurant at
noon, would you like your shirts pressed and your shoes shined?” Of
course, who could resist this type of service since even at home it doesn't
happen like this. |
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As José exited
with my shirts and shoes, I lay down briefly to rest after leaving a wake-up
call with him. Hey! I could get used to this way of life. Did I tell you that
every floor at Emirates Palace comes with a butler? As I was about to find out,
virtually no request is too difficult for the butler team to accomplish. Just
about an hour later, José rings the doorbell and announces that it is
time to get ready for our scheduled luncheon. Simultaneously, my partner
Thorsten and his wife Simone arrive from an early morning meeting in Dubai and
check into the super giant Palace Suite adjacent to my room. |
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| We spent the next 20 minutes exploring all the unique
features of the 'cathedral' sized accommodations. We came to realize that
Emirates Palace prides itself on anticipation of all possible guest
requirements and then implement those necessities in the most luxurious fashion
with attention to the minutest detail as a rule, not as an exception.
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| Our schedule was tight
now and we recognized that a tour of the property was in order before our
lunch. Our butler José took us to meet Didier from Guest Services who
made it his duty to escort us through our magnificent surroundings. Didier
informed us that Emirates Palace was in the midst of setting up for the Middle
East International Film Festival, the first annual event of this nature in the
Middle East. Expectations were high that world-renowned celebrities would
attend the event as the festival's goal is to “Establish Abu Dhabi as the
essential destination for international filmmakers”. |
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| Another exhibit known as “Festival of
Thinkers” celebrating 100 years of Nobel Prizes was featured at Emirates
at the same time as the film festival, and it included 16 Nobel Laureates in
attendance. It was referred to as 'Cultures of Creativity' and as if taking a
page out of the book of philosophy of the Emirates, this festival offered ". .
. the courage to think on entirely new lines, daring to question established
theories, innovative combinations of insights from the different fields - these
are some of the characteristics of creativity...". All the while our tour guide
Didier led us through some of the most magnificent surroundings I think I've
ever seen in a hotel. But, as we were to find out, Emirates Palace is not just
an ordinary hotel. It was built at great expense with the total satisfaction of
the guest in mind, from the ground up. |
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| Welcome
at the Emirates Palace |
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| Didier took us now into the International Conference
Center of Abu Dhabi located in the bowels of the Emirates Palace. The Palace
Conference Center is the most luxurious and technologically advanced meeting
facility in the region. It includes an incredible high-tech audiovisual
auditorium that can accommodate 1100 guests and translation capabilities in 7
major languages. The auditorium can also be used as a theatre in which it has
already featured shows like the Broadway hit musical 'Chicago', a story of life
on the Vaudville stage and the hit opera 'Carmen' by internationally known
director Georges Bizet. |
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| We were now led to the Grand Ballroom, a venue that
can be divisible into three sections for a total seating capacity of 2,400
guests. Imagine the wedding of your dreams catered to by the impeccable service
and cuisine of Emirates Palace. Also, for the business traveler there are a
range of over 40 meeting rooms with different setups and capacity along with a
high-tech media and business center. All this is complimented by an outdoor
function space of over 10,000 sq meters, which provides al fresco setting ideal
for cocktail receptions and dinners. The whole tour left us breathless and
hungry and we were reminded that we have only just begun. We decided to
continue the Emirates Palace tour in the next few days while we focused on
cuisine for the time being. |
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We showed up on time
to lunch at Anar, the latest restaurant to open at the Emirates. We dined our
way in style through most of the afternoon, sampling traditional Persian
cuisine from the major cities in Iran. It was like taking a culinary journey
through the Middle East while being offered all the appropriate wine parings
from Europe. We agreed that the whole experience was done well, leading us to
believe that Anar will succeed, shining as brightly as its namesake
“pomegranate”. |
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| Our pleasant dining experience at Anar pushed us later
now than we planned to linger and our thoughts focused on our pre-arranged
therapies at the newly inaugurated Anantara Spa, inspired by Moroccan and Thai
style body treatments. According to Noel Massoud, General Manager of Emirates
Palace, “Anantara Spa draws its strength from the rich cultural
traditions, historic heritage and natural beauty of its destination”. We
were about to find out from the inside out! Our butler José met us at
Anar Restaurant to personally escort us to the Anantara Spa located in the West
Wing of the Emirates Palace. |
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| We were led to the front
lobby where our butler had arranged for a golf cart to take us the distance to
the spa. Although this seemed a step down from the Maybach used to pick me up
at the Abu Dhabi airport, I was reminded that we were just going a few hundred
yards. Upon arrival at the Anantara, we were greeted in true yoga style with
the utterance of 'Namaste', which is said while bringing together both palms of
the hands before the heart in prayer position, and lightly bowing the head and
shoulders. Right away I felt at ease and honored in the place in me where the
whole Universe resides. |
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| We had a brief but important consultation related to
the state of mind and body that I personally was in, after which I was led to
one of the seven treatment rooms serenely decorated in Moroccan blue tile and
pinnacled arches. While I was getting ready for my 'Body Blast' treatment +
herbal compress massage, Thorsten and Simone were preparing for the 'Royal
Hammam' signature treatment. The Hammam area includes two Jacuzzis; two steam
rooms; heated marble; an ice cave, and two private changing rooms, as well as a
relaxation room and private dining area. We were reminded of
GM
Noel Massoud's declaration that "Guests can look forward to an experience
that combines the great therapeutic traditions of the world. The Anantara Spa
brand offers culturally-adapted treatments." |
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I was now dressed in my
plush robe, ready to experience the unexpected; I stood there for a moment at
the door and as I reached for the knob I was greeted quietly by 'Daeng', my
massage therapist from Thailand. From that moment on the whole treatment was a
blur, an ethereal experience, a sensation of slowly floating on clouds while
aromas of sweet herbs and spices were gently pummeling my senses. |
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| Daeng's gift is her strong hands and
professional
technique, using her elbows and forearms as an extension of her power. The
total experience gave me reason to live a long and harmonious life. I can
honestly say that my whole wellbeing and attitude changed for the better after
that body treatment. I was totally at peace with myself. In the meantime, my
colleague Thorsten and his wife Simone were in the middle of the 'Royal Hammam'
treatment, which is set up to treat up to four persons at once on a large
heated slab of marble. |
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| Thorsten described to
me that the
Hammam
originated in the Middle East as a ritual aesthetic, therapeutic and social
function. The typical treatment starts with a deep exfoliation of the skin all
over the body with a traditional silky rough kassa glove, followed by washing
the whole body and hair with specially formulated skin and hair products.
“It's as if I were thrust into A Thousand and One Nights as Sherazade,
crossing the threshold into a new dimension, in a completely unique
environment”. |
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| It may be difficult for some type 'A' personalities to
realize that you could gain the upper hand on stress by allowing yourself this
marvelous two-hour treatment. The only requirement is that you switch off your
mobile phone and let the transition between hot and cold do the rest, thanks to
the gradual progression from the warmer area of the heated marble to the cooler
area of the 'ice cave' that allow the body to get used to defending against the
onslaught of germs. The finale includes a moisturizing massage with aromatic
oils followed by sipping cold ginger tea. What more can be said? It is beyond a
doubt, a must-do at the Anantara Spa! |
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| Abu
Dhabi, U.A.E |
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Extraordinary -
Society
October - 2007 |
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5
Stars & 6 Stripes
Cuisine & Service |
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The Ultimate Award:
Seven Stars and Stripes® |
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| An authentic gastronomic tour through the provinces of
Italy, while in the Middle East seemed like an unlikely scenario for us as we
headed for the Emirates Palace flagship restaurant Mezzaluna. “An aperitif
would be lovely outside under the stars” I overheard Simone whisper to her
husband Thorsten. Right away we were greeted pleasantly by Assistant Restaurant
Manager Tarek bin Hassen, beckoning us to the patio outside the restaurant
overlooking the Persian Gulf. It was there that Tarek worked his magic opening
a bottle of Prosecco VSOP for us as we gazed upward into the sparkling
skies. Thorsten opted for the Joseph Perrier Cuvee Royale, an amber gold
champagne that proved to be an exceptional vintage. This blend of 15 grand crus
and three grape varieties offered a moment of intense pleasure when allowed to
linger over the taste buds. This was to be the start of a great dining
experience. |
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| We tore ourselves away
from the penetrating vision in the heavens before us and took our places within
the confines of the comfortable and well-designed restaurant. We immediately
received an assortment of warm house-made breads, including crispy bread
sticks, several types of baguettes, soft rolls and whole grain. Bona fide extra
virgin Italian olive oils were offered along with shaved bits of
Parmigiano-Reggiano cheese and thick and sweet aged Balsamico di Modena
vinegar. We had previously had the pleasure of dining under the gifted creative
artistry of Executive Sous Chef Luigi Antonio Piu and his talented team,
overseen by Executive Chef Wolfgang Fischer. |
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| In person, Chef Luigi is friendly and animated,
frequently making trips out of the kitchen to check on his guests and add the
necessary ingredient of 'laughter' to the mix. This creates the typical
homespun Italian atmosphere that causes one to forget that you are in Abu Dhabi
and believe you are in Florence or Venice. Behind the scenes, Chef Luigi is a
serious player with an abundance of creativity and knowledge. He spends much of
his time trying to create something truly unique, by looking beyond the
expected. By the looks of things, he has succeeded in his quest to push himself
and his team to the edge of culinary achievement and beyond. |
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While dining in
Mezzaluna, we were always under the watchful eye of Assistant Manager Tarek as
he made his way to our table opening wines and serving our courses. Although
Pana and Pellegrino waters were the mainstay of this cultural feast, a very
special local water called Al Ain or “the spring” in Arabic was
served throughout our stay at Emirates Palace. It offered a crisp, clean local
alternative from the deep aquifers of the Western Desert near Oman. |
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| Chef Luigi now sent us a 'Greetings from the Kitchen'
of heirloom tomatoes and buffalo mozzarella, ricotta cheese with wafer thin
prosciutto (set in an edible funnel shape), delicate smoked salmon and Foie
Gras, in an arrangement he named Stuzzicatino Misto or 'One Bite
Antipasto'. Appropriately named, each genuine taste had a built-in authentic
flavor succinctly concentrated in bite-sized form. |
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| Shortly thereafter,
Assistant Manager Tarek brought out Piccola Aragosta Calda or Lobster
with champagne froth, Beluga caviar and black truffle. This outstanding
sculpture held flavor as an expression of art in that it looked too attractive
to eat but tasted just as good as it looked. We were served a Vernaccia di
San Gimignano, 2005 Piccini, Italy that dutifully complimented the lobster
with a rich, heady bouquet and clean taste that lingered long on the palate. It
warmed and inspired us as we enjoyed Chef Luigi's creation. |
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| Soon came Tortelloni Ripieni con Ricotta e
Spinaci or spinach and ricotta tortelloni with foie gras, porcini and quail
egg. This was a magnificent food statuette layered like a Napoleon pastry with
rich delicate goose liver, earthy porcini and a mini sunny side up quail egg
with a generous slice of black truffle capping it on the top. This was followed
by Vitello e Sella d'Agnello con due Risotti, a splendid combination of
roasted veal and rack of lamb with lemon and apple infusion and saffron
risotto. |
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Actually the infusion
of citrus had the effect of emphasizing the delicate flavor of the veal while
cutting through some of the unmistakable essence of lamb. A fine Sicilian red
wine, La Segreta 2003 performed well with its inky dark ruby color,
plummy, pruney scents and spicy, aromatic overtones of new oak. Its ripe and
juicy black-fruit flavor is shaped by plenty of fresh-fruit acidity for
balance. |
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| Finally a Mezzaluna dessert sampling of Piccolo
Dolce Misto, combining miniature portions of tiramisu, chocolate mud pie,
panna cotta with 24 carat gold leaf and typical Italian cannoli. The whole
assortment was balanced by the addition of a slice of fresh fig and a cluster
of fresh red currents. Since pleasure loves company, Assistant Manager Tarek
suggested double espressos and Formentini Grappa di Chardonnay for me
and a large snifter of Gran Marnier Cuvee du Cent Cinquantenaire,
150-year-old Gran Marnier Cognac for Thorsten and Simone. |
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| This was truly a
perfect ending as we realized that the passion that lives in Chef Luigi Piu
comes to life in his creative kitchen. We left Mezzaluna releshing the
lingering sensation of just having dined with a fresh fun spin on traditional
cuisine. |
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| It was as if Chef Luigi was in the process of
re-mastering the art of Italian cooking and presentation deep within the
gastronomic center of Abu Dhabi. Our experience was one of gracious service and
spirited charm leading us to believe that the only ingredient that doesn't go
out of style here is hospitality and passionate brave new cooking. |
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| 2007
Mezzaluna - Seven Stars and Stripes - Award-Hand-Out |
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| In the morning I was about to have some good news and
some bad news. The good news was that the schedule for me included an early
Fitness Evaluation with Basil Bohsali, the Fitness Center Manager. The bad news
was the results! Bottom line: I have more work to do to get myself into an
ideal physical condition for my age. "How do I accomplish that" I asked my guru
rhetorically expecting the worst, but there was a kind, sensitive delivery of
the important things that I should pay attention to. While sipping fresh mango
juice by the fitness center he said, “It's all about making a lifestyle
change for the better” and he laid out the pros and cons of my InBody 720
Body Composition Analysis. |
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Looks to me like I could
use Basil's expertise and he capably suggested exercise and dietary changes
that would make achieving my goals a whole lot easier. I could honestly
recommend the Fitness Evaluation as a pre-requisite for anyone who is
interested in maintaining the quality of life throughout the years. I kind of
figured out an ulterior motive here at the Emirates Palace and that was to
allow you to enjoy all the excess of their lavish food and drink and then
you'll come down to the Anantara Spa and the Fitness Center for some pampering
and conditioning. Great idea! |
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| Soon I met up with Thorsten and Simone to be escorted
to the
West
Wing Gazebo for what is known at the Emirates as a 'Lifestyle
Breakfast'. There was plenty of fresh clean air flowing through the gazebo
as the chefs prepared the most unbelievably healthy breakfast you could
possibly want. Chefs Mateo Ragonjan and Anton Supala teamed up with
Manager
Ahmed El Douh to lay-out an extravagant plenteous breakfast complete with
some of the dietary winners that Basil had just recommended to me. |
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| There were three types
of house made granola, Bircher Muesli, fresh yoghurt with berries, a selection
of six cheeses and an assortment of house made bran muffins and jam. Just when
you thought it was all over came the
egg
white fritatta with Asetra caviar, grilled turkey, hot smoked salmon
followed by roasted vine ripe tomatoes. And this was only the beginning of our
day! |
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| “Your limos are waiting” came the word from
our butler José, who had another golf cart waiting to take us to the
lobby entrance. We were greeted by not one, but two bright and shinny Rolls
Royce limos. “Why two?” I asked half-heartedly while almost knowing
the simple answer. “Each one only carries two passengers and there are
four of us” came the response from A.J. or Alan Johnson, the Tournament
Coordinator for the Abu Dhabi Golf Club, National Course. |
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As we
took
our places in the limos, A.J. mentioned that the club, which is managed by
Troon Golf, prides itself on being a championship course that provides “An
oasis of tranquility and beauty carved out of the desert”, and we were
about to take part in that experience. After a nail-biting ride at top speed to
the golf club, we arrived in the care of
Executive
Claire Loep, who provided us with proper attire and refreshments. Claire
explained that the clubhouse was built in the
shape
of a falcon with its wings outstretched as if caressing the entire
impressive course with its many lakes and traps, thereby creating an atmosphere
of relaxed elegance. It was definitely a unique setting considering that it
takes all of two million gallons of water a day to keep it green. Claire
pointed out that the course is only 10 minutes from the International Airport
and 15 minutes from downtown, very convenient for this world-class facility.
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| In January 2006, the club hosted the PGA European Tour
Abu Dhabi Golf Championship and has since become a vital symbol of great
golfing in the Middle East. Now it was time to walk the course for ourselves
and take a few well-placed shots. But before we dare, our hosts have arranged
an hour golfing lesson with
Director
of Instruction Esmond Lee Clouthier from Canada in order that we might
improve our swings. This being Abu Dhabi and quite hot on the course, Esmond
provided us with two 'air conditioned' golf carts to take us to our appointed
lesson on the driving range. What a great feeling,
having
cool air circulating behind your neck and shoulders while you drive over
the hilly course. |
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We behaved ourselves as
we took our much-needed lessons from Professional Golfer Esmond and then
proceeded to tackle the course on our own. What a great experience; to have
played this
magnificent
course in the desert and come out refreshed and in tune as we made our way
to the clubhouse for a final farewell. Our two
Rolls
Royce limos parked in front of the Abu Dhabi Golf club looked impressive as
our drivers (Formula One trained, I presumed), waited for us while we said our
good byes. It was time now to return to the Palace for our late afternoon spa
treatments at Anantara. |
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| We're back at Anantara for a much anticipated
treatment designed to demonstrate one of the unique 'Journeys' that have been
the talk of the world spa community since the opening of this remarkable
center. Anantara uses internationally acclaimed beauty brands including Elemis,
Dead Sea and Charme d'Orient to complement the spa's own line of exclusive
products. This time I was to receive the gentlemen's Elemis 'Urban Cleanse'
facial and deep tissue massage, the prospect of which intrigued me. I was not
aware that men could enjoy a facial as much as I did this one and combining it
with cranial-sacral massage techniques only heightened this one-of-a-kind
experience. |
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The whole session
brought me to a state of total relaxation and a feeling of harmony, resonance
and rapport with the fluidic nature of my body. The Thai therapist, understood
that these cranial-sacral rhythms are at the core of the body's pulse; learning
to palpate and balance them is like discovering the ebb and flow of the ocean.
She is a true master of her art!
We made our way to the
East
Wing Pool area, which is punctuated with a Caribbean style swim-up bar and
an elevated chessboard set on top of a tile covered 'island' jutting out into
the water. |
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| We were lured towards the deep blue water by the
bartenders shaking and blending their way through all kinds of
exotic
tropical drinks. Before we could dive into the water to converge on the
siren-like bartenders, my partner Thorsten challenged me to a quick chess game.
Little did I know that this is practically a national sport in his native
Germany and the winner would be able to push the other one into the pool. After
a few minutes I began to prepare myself for getting wet. It wasn't long before
I was immersed up to my neck in water although the only saving grace was that I
had a cocktail in my hand. At that point I felt that it had been his loss not
mine! |
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| Abu
Dhabi, U.A.E |
|
Society -
Extraordinary
October - 2007 |
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6
Stars & 5 Stripes
Cuisine & Service |
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The Ultimate Award:
Seven Stars and Stripes® |
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| Walking into
Sayad
Restaurant at the Emirates Palace is like entering an underwater world
complete with coral reefs, sea fans, giant clam shells and schools of fish all
without even getting wet. Although Sayad's cuisine is based on Pacific Rim
techniques and flavors with subtle influences from Europe, it is a flavorful
journey across many culinary frontiers. For several years now 'Pacific Rim'
cookery has been the buzzword for a lot of seafood restaurants looking to
garner a greater share of the market. Under the culinary leadership of newly
appointed Chef de Cuisine Bryan Chan, Sayad has catapulted itself into the
forefront realizing that great food doesn't depend on a trend even though it
may ride that wave. He has created a modern expression of balance without
playing it safe. |
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| Restaurant Manager
Belinda greets us warmly with a firm handshake and as if long lost mariners at
the end of an epic journey, we are shown to our table all the while gazing into
every corner of the room, discovering peace and tranquility as we go. The
subdued aqueous colors that abound convey the feeling of snorkeling through the
restaurant while at the same time acts to power up our palate in quiet
anticipation for dining on seafood. |
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| Rose scented cool cloth towels were presented as a way
to freshen up before dining. Belinda began by serving us a Bellini, an aperitif
that originated in another water world of Venice, Italy. Refreshing fresh white
peach puree combined with Prosecco sparkling dry wine offered the right touch
to share our special moment. Bread was brought out to the table along with a
trio of spreads including sweet & spicy red pepper, delicate tuna and sweet
cream butter. Four types of house made breads were made available including
baguettes, soft rolls, brioche and large formations of Arabic flat bread.
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Chef Chan now turned to
his international bag of tricks to break from tradition by sending out an Amuse
Bouche of White Caviar over Sour Cream Stuffed Mini Potato. Instead of
the usual mass of glittering charcoal-gray beads, ivory-colored caviar, the
rarest and most expensive, decorated the dollop of sour cream. The flavor does
not have the almost floral delicacy of most beluga but is more assertive and
intriguingly smoky. |
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| We relished the momentary pleasure with gusto
especially when we found out that it can cost upwards of $1,200 for four
ounces, about 125 grams. Next up was a very mischievous Lobster Nacho with
Boursin Cheese, Guacamole and Roasted Tomato Salsa, which by architecture
alone was majestic and by taste, an international expression of flavor. Chef
Chan is certainly on the path to maintaining his edge in this business and can
rightly be credited with a good amount of inspired innovation. |
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| Belinda approached now with a bottle of 2005 Robert
Weil Riesling, Rheingau Germany to share with us the undisputed king of
Rheingau heavyweights. This over the top impressive wine was incredibly rich
and ripe and is highly sought after worldwide. It was delightful and elegant
while working itself in a cohesive way as a pair for the opulent lobster nacho,
which by the way was topped with my favorite tobiko (flying fish eggs). Our
devoted and well-trained servers whisked away the remnants of that course and
brought on a Peking Duck Essence with Calamari Ravioli and Chinese
Wolfberries, a type of duck broth loaded with flavor and nutrition. It
seems that the powerful wolfberries are believed to contribute to longevity by
slowing the damage caused by free radicals. “What did you say?” asked
Thorsten as he witnessed me slurping down every last drop. “Oh,
nothing”, I mused and continued gnawing on wolfberries and the delicious
calamari ravioli. I felt like I could go to till at least 100 years old after
that course! Oh well, in my dreams! |
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| To look beyond the
expected you must be able to think like you are creating something truly
unique. Chef Chan now sent out the salad course of Oriental Caesar Salad
with Shrimp Canapes and Smoked Chili Jam, an idiosyncratic brainchild.
Romaine lettuce in large chunks, lightly covered with the most delicious Caesar
dressing and served with two skewered shrimps just bursting with natural
juices. |
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All too often shrimp can be overcooked very easily
making them dry and chewy, but these it seems were processed in a very hot clay
oven so that the natural juices remained inside until you bit into them.
Together with a 2005 Sandalford Sauvignon Blanc/Semillion, Margaret River
Australia, it came within inches of perfection. This wine offered a level
of intensity and varietal definition only seen in great years. Citrus nuances
in a medium bodied wine with beautiful balance, acidity and a zesty finish.
We took a pause in between courses with thinly sliced and delicate flavored
Nashi Pear Sorbet to cleanse the palate before moving on to the main
course. Monkfish Confit with Crispy Chicken Skin, Beef Chorizo, Capers, Root
Vegetables and Tom Yum Emulsion was the Pièce de Résistance,
the best feature of the evening. Chef Chan pulled out all the stops with his
terrific cleverness and skill by 'thinking outside of the box”. What the
mysterious 'Tom Yum Emulsion” was I never found out. All I know is that it
worked well in a support role for the lobster-like monkfish meat. |
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A very traditional 100%
Sauvignon Blanc Poully Fumé Pascal Jolivet, 2005 from the glacial
soils of the Loire region of France, was produced as quickly as we said
“What's next?” Its pale straw color and clean nose called to mind a
very youthful but vibrant wine. It is fresh and direct with ripe fruit flavors
and a clean biting finish. |
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| Finally our evening dining experience came to an end
with the service of Pandan Leaf Crème Brulee and Caramel Custard Tofu
Ice Cream. Is there any end to this madness? Chef Chan is continuing to
raise the bar of excellence in his pursuit of perfection and creativity.
Needless to say, a very special wine of extraordinary character was necessary
at this point and proud Belinda brought us a breathtaking, marvelous
Château d'Yquem Sur Saluces, 1998. It is a remarkably obvious,
open and expressive wine showing plenty of character with an appreciable depth
of botrytis. That is the ingredient that produces the great finesse and
structure as well as allowing for eons of cellar time rather than mere years.
We were honored and fortunate to have had an opportunity to taste this
monumental wine. |
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| 2007
Sayad - Seven Stars and Stripes - Award-Hand-Out |
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“Chef Chan is a skillful and brilliant
virtuoso, who masterfully compiles his thoughts into measurable
endeavors
for the pleasure of his grateful guests. Emirates Palace is thankful to have
his expertise
at their disposal as he represents the same professional 7*
dream of striving for perfection..” ~ JL |
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| For our obligatory nightcap we all agreed to visit the
Havana Bar. What a great place to come after a satisfying dining experience at
one of the dynamic restaurants at Emirates Palace. There is a nice buzz in the
air with lots of people socializing at the bar and in the lounge, chatting it
up in a decidedly Cuban atmosphere. With a Hispanic duet singing rhythmically
in the background, manager Sacha Toussaint invited us to take a cognac journey
under his guidance and sample the best that France has to offer.
World
famous cognacs such as Camus, Hennessy, Niartell, Otard, Prince Hubert de
Polignac, Courvoisier, and Renault-Bisquit are available at Havanna Club
although we were totally taken back by the 'gold standard' in cognac,
Rémy-Martin King Louis XIII. Each bottle is a blend of 1,200 Cognacs,
ranging from 40 to 100 years old, creating its unique spirited charm and lively
bite. It is beyond a doubt the gold standard in cognacs or as colleague
Thorsten was overheard saying, “Liquid acupuncture”! |
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| Manager Sacha now
introduced us to a full array of
hand-rolled
Cuban cigars, which of course are not available in the US. He informed us
of the remarkable characteristics and smoothness of using all natural tobacco
leaves and no fillers. Sacha presented us a 'humidor' filled with all sizes of
Cuban cigars ranging from the small 4 inch 'Perla' to the large '9' Gran Corona
and everything in between, offering to clip the end and light it up for us.
Cognac and cigars I thought as I glanced around the Havanna, a modern
expression of balance. |
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| That night after being figuratively 'tucked in' by my
ever-present butler, I slept soundly as if I were camped in the desert with
nothing but stars shining over my head. I had the feeling that I would like to
experience a trip to the desert or at least a ride on a 'desert
ship' also known as a camel. Once again, after being awoken by a call from
the Front Desk announcing the weather and asking me for my breakfast
requirements, I was to realize my dream. Butler José entered excitedly
with the news that today we had breakfast planned at the Marina Roundabout, in
which we would sample a typical Arabic hot & cold mezzeh (small tasting).
The kicker was that we would all ride there perched on top of camels!
A
dream comes true. |
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| A
traditional
Arabic Khayma or tent was set up at the end of the beautiful long jetty
adjacent to the Emirates Palace marina. In the grassy area around the tent were
situated an Arab musician playing an oud or lute and an Arab making coffee and
tea over an open fire in the ancestral ways. Under the guidance of
Executive
Chef Wolfgang Fischer, the entire operation was set up for us so that we
could experience this classic function. The expert in charge of the authentic
Arabic cookery was Chef Faisal Abou Saada who worked along side Assistant Chefs
Mateo Ragonjan and Anton Supala. |
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Their dedication and
adherence to authenticity was beyond reproach. Served ritually while
sitting
or lying on soft cushions placed around a low table were all sorts of dried
fruits and nuts, Ramadan juices, warm Arabic bread, falafel (chickpea) omelets,
fool madamas (fava beans), babaghanoush (eggplant) and hummus (chickpea -
sesame dip). We were greeted in ritual Arabic fashion with the right hand over
the heart and a slight bow of the head with the spoken words "Alsalam Alaikum"
(Peace unto you). |
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| I found it fascinating to see all this play out in
front of us as we approached
riding
on top of two camels. Once on top, the ride on a camel is no more distinct
than riding the coin operated ones that you often see in front of grocery
stores, except a lot higher off the ground. The real issue comes when mounting
or
getting
off, as the camel has to fold its front legs when kneeling to let you reach
terra firma. In any case, just hold on to the hair on his hump and you'll do
just fine. |
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| The whole morning was a
decidedly
exceptional adventure in a sort of East meets West episode. It taught us
the discipline that culinary traditions are collective, cumulative inventions
and a heritage created by hundreds of generations of cooks, designed to elevate
the dining experience. Our newfound respect and admiration go out to the
entire
staff for staging this event. |
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| One of my big personal ambitions when coming to Abu
Dhabi was to discover the all encompassing rural landscape of the vast desert
that played a major roll in the development of the character and traditions of
the population. Our itinerary included a “Desert
Safari” arranged simply and efficiently by the concierge desk at
Emirates. Our guide
Tobias
von Reiche, personally led us by mechanical camel (4x4 SUV) approximately
40km to a location known for its high sand dunes and lovely Bedouin village,
established by the first nomadic inhabitants of the desert. |
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Our hearts were pumping
now in anticipation as he straightaway put the 'pedal to the metal' and shot up
the nearest dune at an incredible speed. We spent the next 30 minutes or so
riding
up and down the sand dunes all the while watching the spray of sand
virtually cover the entire SUV with us in it. I must say that all the while I
felt secure in the hands of this professional driver who obviously felt at home
in his personal space and did his best not to petrify us too much. |
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| Finally, we stopped for lunch at this small Bedouin
village, but before we could sit down in the tents, Tobias introduced us to the
villager who would now take us over the dunes on quads (mini 4 wheel scooters).
We easily learned the basics and zipped to and fro around the area for about an
hour after which we sat down for a well-deserved lunch. |
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| The staff at Emirates
Palace had packed a 'small' lunch of snacks for us, although I feel that their
definition of 'small' is far beyond the norm. I think there was enough food for
everyone and then some. After figuring that the excitement was now over, our
guide Tobias suggested that we try another sport known locally as 'dune
surfing' |
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| That is to say riding from the top of the 100' sand
dunes to the bottom on a snowboard. Well, its been quite a few years since I
retired my surfboard but Tobias reassured me that it's like riding a bike, you
never forget it. To make matters a little more interesting, I suggested that I
wear the
traditional
dishdash (white robe) and ghutra (head scarf) of the local peoples while
attempting my 15 minutes of fame on the
sand
dunes. |
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The results are forever
captured by
these
images, which were taken by my tremendously amused partner, Thorsten
Buehrmann. That moment made the entire outing a very unique experience, thanks
to the passion and energy of the Emirates Palace staff. |
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| Evening was reserved for our team to experience a
traditional
Arabian dinner out on the beach under the most spectacular display of the
universe that I had ever seen. Just like the nomadic Bedouin of old, we ate 'al
fresco' while sitting on carpets, listening to the delightful sounds of the
oud, the classical Arabic guitar. Several camels sat quietly nearby as if
resting after a long trek through the desert to this oasis. Men dressed in the
traditional garb spontaneously rose to dance to the sounds of the oud with
swords drawn to tell the story of some famous battles of the past. |
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| Our host
Ursula
Musch, a sincere German woman dedicated to preserving the bygone ways of
life in the desert, presented how to prepare
traditional
bread over an open fire while several people served dishes of lamb, goat
and
lobster.
Everyone was relaxed and captivated by the music and dance while reclining to
gaze skyward after eating. Two men appeared out of the darkness carrying what
looked like tall puppets on their arms. |
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| As they entered the light of the open fire, it was
clear then that they were
falcons,
larger than life with their heads covered in a leather hood. We were very
impressed with these magnificent creatures and were allowed to hold them on our
own arms provided we put on a heavy cloth cushion for the falcons to sit on
without piercing you with their talons. Arrangements can be made to enjoy this
unique experience simply by contacting the
concierge
at Emirates, and as we can attest they will go all out for you. |
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| Breakfast |
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| Morning came swiftly after our intense and focused
evening episode with the ancestral ways of the desert. Our final day is to
start with a room service breakfast to be served in our adjoining dining room,
which is a fixture for all the Palace Suites. Needless to say, we were
inundated with a wide array of breakfast items, which are available through
room service simply by telling your butler. Our butler team even provided us
with champagne and orange juice to take the edge off the morning thunder. Our
selection was sumptuous just see for yourself as we never even got out of our
robes to partake in this incredible feast! The whole butler team headed by
Francis Catterjee couldn't do enough for us and even when we requested 'camel
milk', somehow it appeared. |
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| There was already a line of people waiting to get in
for a half an hour before the opening and as we were led to our table we had to
pass through the entire warren of tables adorned with every conceivable type of
food. Joseph Perrier champagne flowed freely and we toasted to our successful
adventure for the past four days at Emirates Palace. In the words of a famous
quote “We Wander for Distraction, but we Travel for Fulfillment”, I
would have to say that our experience at Emirates Palace was one of total
fulfillment and satisfaction. It is truly a bright star in the heavens of
hospitality! |
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by John Lomitola, Simone & Thorsten Buehrmann
Editor:
John Lomitola
Editor-in-Chief: Ingrid Lemme |
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| © 2007 ~ Seven Stars and Stripes,
Inc. |
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