Noble Repast

We’ve been working with Raffles Hotels and Resorts at their flagship Singapore property and their eye-popping Dubai newcomer (relative to the 120 years plus the Old Gal in Singapore has clocked up), on ways to further exemplify their brand through the daily hospitality experience of their Residents.

Raffles Dubai brings welcome sophistication and service intimacy to a city gagging on architecturally voluptuous hotels who offer often indifferent service. The food scene in Dubai is again high on ambiance and design, often low on culinary finesse, much less true artistry. A welcome exception is The Noble House at Raffles Dubai.

There are many Chinese fusion concepts in the world — again, not many are memorable in terms of fine dining. Noble House is less fusion than haut-Chinese. The sommelier here at Raffles Dubai, has been justly awarded as the Best Sommelier in the Middle East.

When I suggested to the admirable Anthony Lee who helms the Connaught in London with great ability, sophistication and grace, that he visit The Noble House with his fiancee on their recent visit, he agreed. Both of them, with very practiced if not jaded palates between them, said this was arguably one of the best restaurants they had ever dined at, and certainly it matches the very best of Chinese cuisine to be experienced anywhere — comparable to the top venues in Hong Kong and Shanghai, and arguably even more imaginative.

Dinner as theater may have been a vogue. But slightly more value-cognizant and cost-aware times argue for memorable dining quality first. Then the aesthetics and buzz can provide the Hoisin Sauce on the Duck — so to speak.

Aperitif

Veuve Clicquot Ponsardin Demi-Sec NV

Dim Sum Platter

Beluga Caviar Dumpling (Fresh Scallops, Shrimps, Dried Scallops), Abalone Siew Mai (Abalone and Corn-fed Chicken Dumpling topped with Tobiko), and Potato Dumpling (Truffles and Assorted Mushrooms) with Gavi di Gavi Batasiolo 2007, Piedmont Northern Italy

Yuan Yang Duck

Pan-fried Foie Gras & Mango Duck Roll with Shredded Duck Salad, Hoisin Vinaigrette with St. Urbans Hof QbA Riesling 2007, Mosel-Saar-Ruwer, Germany

Shark’s Fin Soup

Shark’s Fin Broth, Crab Meat

A Medley of Main Courses

Wok-Fried Lobster with XO Sauce, Black Pepper Wagyu Beef with pan-seared Australia Wagyu Beef Tenderloin and Assorted Mushrooms, Wok-Fried Noodles with Shredded Vegetables and Mushrooms wrapped in an Egg Pancake with Rustenberg Five Soldiers Chardonnay 2003 Simonsberg, Stellenbosch South Africa and Craggy Range Te Muna Road Vineyard Pinot Noir 2006 Martinborough New Zealand.

Home-made Coconut Ice

with Strawberry and Mango Cream with Castello di Amo, Vin Santo 2001, Tuscany

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One Comment

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