Summary #
This video explores Dubai, focusing on its transformation from a fishing village to a futuristic city, its culinary scene, and its iconic attractions. The host samples various high-end and traditional cuisines, visits a futuristic museum, and explores the artificial Palm Jumeirah island. The overarching theme is Dubai's strategic shift from an oil-based economy to one driven by business, tourism, and trade.
Introduction to Dubai #
- Dubai, capital of one of the United Arab Emirates.
- The host is in Dubai after a trip to Thailand, staying for a few days.
- Emphasizes Dubai's unique architecture, futurism, and creation from nothing in the desert.
- The program's focus is on Dubai's cuisine.
Historical Context and Economic Shift #
- Past: In the 18th-19th centuries, Dubai was a small fishing village, specializing in pearl fishing.
- Decline of Pearl Industry: Japanese cultivated pearls led to the collapse of Dubai's natural pearl industry.
- Discovery of Oil: Oil resources were discovered in 1966, though not as vast as other emirates.
- Strategic Planning: Leaders anticipated oil depletion and planned for a post-oil economy.
- Economic Diversification:
- 1970s: 50% of income from oil.
- Today: 1% of income from oil.
- Focus shifted to business, insurance, tourism, and trade.
- Dubai Mall: The world's largest shopping center, visited by 100 million people annually for shopping and attractions like the aquarium.
- Tourists are key to the economy, supporting shopping, lodging, and dining.
- Dubai is seen as an "artificial city" by some due to its rapid development.
- 3.5 million people reside in Dubai.
Orfali Bros. Restaurant #
- Restaurant Details: Esteemed Michelin-starred restaurant, awarded best in the Middle East and North Africa.
- Chef: Mohamad Orfali, author of the concept, described as lively and spontaneous.
- Dishes Sampled:
- "Umami Eclair": Savory eclair with porcini mushrooms, Marmite, beef coppa (made in-house), and quince glaze.
- Gillardeau Oyster: Served with lacto-fermented chili tomato sauce, fermented with Koji.
- "All about corn": Multilayered dish featuring crispy, creamy, silky, and elastic textures with Parmigiano Reggiano and sweet Al Ain corn, dubbed a "corn bomb."
- Bulgur with perilla leaves: Inspired by the chef's Turkish, Syrian, and Armenian roots. Bulgur with tomato, onion sofrito, wrapped in locally sourced hydroponic perilla leaves.
- "Orfali fainted" (Imam Bayildi inspired): Roasted and smoked eggplant, muhammara from Aleppo, tahini sauce, walnuts, herbs, and flowers.
- Pistachio Dessert: Made with pistachios from Aleppo (considered the best), roasted in various ways (dark, medium, light, unroasted) and layered with a tiny layer of raspberry jam.
- Chef's Background: Mohamad Orfali's family background influences his dishes, blending Turkish, Syrian, and Armenian elements.
- Host's Reaction: Highly impressed by the quality and creativity, calling it a "symphony" and setting a high bar for the trip.
Time Out Market #
- Concept: Located in Souk al-Bahar (market), replicating a traditional souk atmosphere but with modern elements.
- Food Court: Time Out magazine selected top Dubai restaurants to open culinary corners.
- Atmosphere: Lively, especially in the evenings, with diverse international food offerings (Portugal, Japan, Greece, China, Latin America, India).
- Indian Cuisine: The host sampled "new Indian cuisine," more modern interpretations.
- Lamb Kebab: Made in a tandoor oven, described as melting in the mouth.
- Other Dishes: Nanas (breads), biryani rice, Angus skewers, beef skewers, okra (deep-fried in curry spices), lamb ribs, aloo (potatoes), chicken curry.
- Beverages: Fresh Guinness on tap is recommended.
- Purpose: Caters to tourists and foodies from around the world.
The Lana Hotel Rooftop (Dorchester Collection) #
- Luxury Experience: A luxurious way to end the day on the rooftop of The Lana Hotel, part of the exclusive Dorchester chain.
- Hotel Features: Dior spa, two restaurants (Hong Kong and Basque cuisine), rooftop pools with views.
- Snacks Sampled:
- Miso Eggplant: Eggplant baked in miso sauce, served with miso mayonnaise and buckwheat flour crisps (tempura style).
- Langoustines: Inside with algae and a sweet and spicy Asian sauce (sweet chili sauce).
- Canapé: Toasted bread with Mornay sauce (Comté cheese béchamel) and fresh Alba truffles.
- Drink: A non-alcoholic drink with red pepper, pineapple juice, and jasmine.
- Reflection: Luxury should be dosed to maintain its impact, as people easily get used to it.
- Taste: The Alba truffles with Mornay sauce are described as perfect.
Museum of the Future #
- Architecture: Ring-shaped building with a large hole in the middle, symbolizing open possibilities for the future.
- Vision: Focuses on a specific vision of the future, set in the year 2071.
- Exhibits:
- Space Travel: Simulation of a space shuttle journey to a space station (OSS Hope) in orbit above Dubai.
- OSS Hope: Model of a space station tasked with producing and delivering energy (electricity) to Earth by 2071.
- Solar System Model: Illustrates motion and the concept of bioregions (e.g., Eastern Sahara/Libya) powered by space energy.
- Lunar Robots: The host participates in an interactive exhibit, becoming a "driving instructor" for lunar robots.
- Hill Institute: Focuses on caring for Earth's ecosystems and protection.
- Gene Library: Contains DNA of over 2,400 Earth creatures, including plants and humans, to preserve biodiversity.
Sufret Maryam (Marian's Table) Restaurant #
- Localization: Located in Jumeirah (Woslay section), near Orfali Bros.
- Chef: Mrs. Salam Daqqaq, considered a top chef in the Middle East and North Africa.
- Chef's Background: Palestinian roots, born in Jordan, cooks Levant cuisine (Jordan, Palestine, Lebanon, Syria).
- Concept: Celebrates the culinary traditions of the Levant, a blend of Arab, Mediterranean, and former Turkish empire influences.
- Dishes Sampled:
- Shisbarak: Lamb-stuffed dumplings in yogurt with roasted pine nuts, similar to Turkish manti.
- Lamb Tartare: Raw lamb with bulgur and spices, served with thin pancakes and fresh herbs for wrapping.
- Mansaf: Jordanian classic; long-stewed lamb/mutton in yogurt, served with rice and roasted almonds.
- Hummus: Described as excellent, recalling the best hummus eaten in Palestine.
- Molukhia Salad: Made from the exotic molokhia plant (similar to spinach), green, sticky, and served with garlic and olive oil; a typically Palestinian dish.
- Arabic Bread: Served with flattened chicken, za'atar, and butter-roasted almonds.
- Host's Reaction: Highly impressed, expressing a desire to be Levantine due to the delicious food.
Palm Jumeirah #
- Description: Spectacular artificial island shaped like a palm tree.
- Construction: Local initiative, marine engineering by the Dutch (experts in the field), architecture by Americans.
- Materials: Built primarily with sand and stones, not concrete, to form the palm leaves and central "trunk" (artery).
- Features:
- Luxurious Residences: Many gated communities not accessible to the public.
- Marina: Open to tourists.
- Monorail: Runs along the central artery.
- Observation Tower: Where the host is standing, offering views of the island and modern Dubai.
- Mall: Caters to residents and millions of tourists.
- Experience: Admiring the sunset over Dubai and the panorama of modern Dubai.
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