Chie has opened its doors in the heart of art & culture, House of Wisdom in Sharjah. The menu is designed by UAE’s most favourite, Chef Akmal Anuar. Well known for creating the best contemporary dining experiences around the world, Chef Akmal has curated an incredible menu for people who are looking for innovative yet sumptuous food in a relaxing ambiance. We find out more in a quick chat with him.
- Tell us a bit about yourself and your love for cooking.
I am a Singaporean born chef. I have been in Dubai since 2013 and had a few successful openings. Cooking is in my family. I began my career back in 2001, with a French restaurant, and my style has been changing and evolving ever since.
- Can you tell us about a few of your memorable dishes?
One very memorable dish that I would never ever forget would be the lamb Cabrito I had in Monterrey Mexico where the whole animal was slow cooked over charcoal fire and the results were a soft moist meat with very nice salty flavoured skin. They simply served it with tacos and nice chiles.
- What inspires you to create new dishes?
Firstly, it’s always the ingredient. That always comes first. The rest just falls into place.
- What should we look forward to at CHIE?
Chie provides a very relaxed and tranquil space where our guests can have their own meal peacefully. Situated in a modern library, our cuisine caters healthy and fresh dishes. Nothing over the top, but expect top quality execution.
- What are your views on the vegetarian and vegan trend that has taken over the world?
The world moves towards what’s sustainable. People are more conscious about what they eat. Being responsible, and it is everyone’s choice. What we do reflects on ourselves. It’s a trend and I am pretty sure everyone has their own thing on their own plates.
- Covid has changed the way we look at food and health. What are your views on this trend of farm to table and healthy eating?
Depends on which part of the world you come from and what is practical. Restaurants who are situated in strong agricultural countries have an upper hand to that, while major condensed cities with restaurants have to always fight for access to good ingredients.
- Name your favourite chefs/restaurants?
Favourite chef – Albert Adria
Favourite restaurant- Tickets Restaurant, Barcelona, Spain
- Your top tips to create a good dish…
Keep it simple, season well and choose the right ingredient.
Chie takes their customers on a culinary adventure with its unique presentation and the blend of the best ingredients to create the most spectacular dishes. This unique blend of flavours creates a distinctive experience for your palette. Some of the highlights from the menu include, Roasted baby chicken with glazed baby carrots, Premium Wagyu MBS 9+ steak, the ultra-famous Sando served with delicious spicy mayo and mouth-watering Australian Lamb Chops.
Chie is the perfect spot for people who appreciate art & beauty. The place is designed keeping in mind the young & conscious audience that love a clean, open, and pristine space with fresh flowers & verdant plants, featuring wooden tables & seats; an ideal, sun-kissed location to unwind and enjoy a hearty time with friends and family.
Enjoy the delightful weather & dine al fresco. The restaurant has a spacious outdoor patio with the most stunning view of the cultural hub. Soak in the beautiful weather while you enjoy delicious food & drinks at Chie. For the coffee connoisseur, Chie has launched an array of specialty coffees with an incredible dessert menu including, tiramisu, and dark chocolate ganache.
Cher Akmal’s Recipe for Seafood Arabiatta:
Ingredients: 50 gms Squid, 60 gms Scallops, 40 gms Gramberro Rosso, 3 pieces Basil leaves, 3 pieces Datterino tomatoes, 90 gms Tomato sauce, 60 gms Chicken stock, 15 gms Butter, 180 gms Rigatoni Pasta, 2gms Bread crumbs, 1 gms Chopped Parrsley.
Method:
In a large pot of salted water, boil rigatoni pasta as per the cooking instructions of the psta.
Heat 2tbsp of extra virgin olive oil in a saucepan on medium heat.
Add sliced garlic and datterino timaties. Cook until soft.
Sautee scallo-ps, squid and reserve the gambero rosso.
Add tomato sauce and basil leaves. Cook for a minute.
Add the rigatoni pasta and cook for one more minute.
Add reserved Gamberro rosso and finish with butter and seafood oil.
Garnish with cheesy bread crumbs and chopped parsley.
Drizzle seafood oil on the top.
Serve.