CHAMPIONING HAWKER-STYLE COOKING, CELEBRITY CHEF DIANA CHAN TO HOST DUBAI MASTERCLASS

Dubai, UAE – 18 June 2019:MasterChef, the TV Experience– the world-first, screen-to-plate restaurant concept at Millennium Place Marina – has confirmed Diana Chan, the MasterChef Australia 2017 victor, as the latest international champion to take up residency at Dubai Marina’s hottest new restaurant.

The Malaysian-born celebrity chef, known for Asian-Aussie fusion cuisine, will curate a five-course tasting menu from 6 – 12 July.

Speaking during a pre-residency visit to Dubai last week, Chan said: “This is my first trip to Dubai and the warmth, hospitality and passion for food really stands out. Dubai is truly a cosmopolitan city home to numerous nationalities – this means F&B operators need to constantly keep up with international trends in order to cater to a wide variety of tastes”.

Chan and MasterChef, the TV ExperienceHead Chef Margarita Vaamonde-Beggs are also offering show fans the chance to swap TV remote controls for chef aprons at the first-ever exclusive masterclass at the recently-opened dining concept.

Open to 12 would-be chefs on Sunday 7 July from 5pm, the limited seating masterclass will see cooking enthusiasts recreate Chan’sfamous ‘Taro and Tofu Tortellini’ usingpasta made from scratch.

“Although my residency has been in the pipeline for some time,the decision to host the masterclass was born a few weeks after MasterChef, the TV Experience opened. The team recognised a significant number of patrons have a genuine interest in the lives of the contestants both on and off the show, as well as a good understanding of good food – so this masterclass ticks both boxes.” addedChan.

In addition to trying the limited-edition set menu inclusive of soft drinks, tea and coffee following their masterclass, attendees will also take away an exclusive MasterChef apron and a recipe card signed by Chan.

The week-long limited-edition menu opens with aPina Colada (spiced distilled sugarcane, compressed pineapple with coconut foam and serundeng)amuse bouche, followed by aScallop carpaccio with smoked yuzu buttermilkstarter.

Diners then choose a main ofeither Australian Wagyu Rendang (beef rendang with spiced coconut rice, pickled kohlrabi and apple slaw, Nuoc Cham dressing) or Taro and Tofu Tortellini in a Laksa Broth (tortellini filled with taro and tofu with bean sprout and Asian herb salad and laksa broth).

A second amuse bouche,Coconut and Tamarind (coconut sphere with tamarind granita and lime zest) will be served before a Tropical Explosion (rambutan & rose sorbet, rice cream, feuilletine and buckwheat crumb, hibiscus consommé and rose crystals)dessert.

“Creating the menu was exciting. Once I knew what ingredients were easily available, I combined a menu that included touches of my Malaysian heritage, as well as some produce found locally and in Australia. The menu has a lot of fresh elements andis packed with flavour,” promised Chan.

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