Does Gor­dan Ram­say’s se­cond culi­nary foray live up to the hype of its Las Ve­gas coun­ter­part? Read on to find out

Ahlan! - - News -

We got to try out Mr Ram­say’s new hotspot, Hell’s Kitchen.

It’s get­ting hot up on Blue­wa­ters Is­land right now, with brand new restau­rants open­ings left, right and cen­tre. But if there’s one hotspot that’s cur­rently steal­ing the head­lines, it’s Gor­dan Ram­say’s Hell’s Kitchen. Named af­ter his hit TV show, where bud­ding chefs go head-to-head for Ram­say’s at­ten­tions (and to es­cape his wrath), this is the se­cond global out­post for the all-day din­ing restau­rant – it’s first Las Ve­gas post opened to rave re­views back in Jan­uary 2018 – and we head on down to check out the goods…

Housed in the uber-glam Cae­sars Palace (bril­liant first im­pres­sions), step in­side the ex­pan­sive restau­rant and you’re au­to­mat­i­cally trans­ported to the sets of the ex­plo­sive Emmy award-win­ning show. From the bustling open-plan kitchen and the iconic Hell’s Kitchen ‘H’ to the laser-cut screens and gold mono­gram wall pa­per, there’s even a nod to the red and blue teams with chefs and cooks kit­ted out in the ex­act show’s uni­forms.

While there’s an ex­pan­sive ter­race per­fect for win­ter din­ing, we rec­om­mend tak­ing a seat

The menu is packed with hearty British sta­ples, in­clud­ing win­ning dishes from the TV show that are now syn­ony­mous with Ram­say

in­side the restau­rant so you’re bang in the mid­dle of the ac­tion. Ser­vice is quick and friendly, and as you’d prob­a­bly ex­pect, the menu is packed with hearty British fare, which in­cludes a se­lec­tion of win­ning dishes from the show that have come to be Gor­dan’s sig­na­ture foodie sta­ples.

To start, we opt for the panseared scal­lops served with English pea puree, the lobster risotto and a salad of her­itage to­mato and burrata. Light, chewy and burst­ing with flavour, the for­mer is worth ev­ery fil of the Dhs125. The lat­ter, how­ever, is un­der­whelm­ing with a dis­pro­por­tion­ate serv­ing of burrata to to­mato than we’ve come to ex­pect from Dubai por­tions (read: not enough cheese). The risotto, how­ever, is the star of the show – de­li­cious

but­ter-poached lobster tail across a serv­ing of rich saf­fron rice that we en­joy so much, we end up swap­ping our main course burger for a se­cond serv­ing from the main menu.

We ac­com­pany this with the beef Welling­ton, which comes highly rec­om­mended by our server and is world-renowned as Ram­say’s hero dish. Served with creamy potato puree and glazed root veg­eta­bles, it cer­tainly doesn’t dis­ap­point. We rec­om­mend hav­ing it cooked medium-rare as it’s a rather chunky piece of beef. Don’t miss out on a side of baked mac­a­roni and cheese, too – your belt might be burst­ing by then, but we prom­ise you’ll want to make room for this.

Dessert comes in the form of the sticky tof­fee pud­ding which sends us over the edge with its warm soft sponge and meltin-your-mouth tof­fee top­ping. Overindul­gent in­deed, but that’s the name of the game in Ram­say’s hood. We’ll be back. INFO: Hell’s Kitchen, Cae­sars Palace Blue­wa­ters Dubai, Open daily, 04 556 6666


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