The Umash Chronicles 1 - WHO let the French out, WHO WHO! WHO WHO!
Don’t know who let the French out to Dubai; except for one...Stephane Buchholzer at Tang Restaurant seems a wise decision. What was in the General Manager's mind when hiring a Frenchman to Le Meridien Mina Seyahi to have his own vineyard, no not really? To explode into the scene of Molecular Gastronomy in Dubai. Stephane from the age of 14 has been experimenting with the Science of Food. I can remember him talking to me about making mustard ice cream at the age of 15. It had been his passion from a younger age to experiment with the trade he loves. Tang uses products such as Liquid Nitrogen, organic chemicals such as Sodium Alginate & Glucco to deconstruct food to bring out its best characters or even to create a new characteristic. “What’s next on Stephan’s mind? ...Hommus on liquid Nitrogen served with espuma of Arabic bread”?
Tang is certainly growing in the scene of Molecular Gastronomy. Definitely a place to discover in the Middle East. And Dubai is 'happening' when it comes to the Restaurant scene. But is there any restaurant in Dubai to compete with Tang? If you've dined here before ask yourselves... if not it's about time you start thinking about it.
Check out Tang at Le Meridien Mina Seyahi ...for a night to remember.
- By Umash @ Tang
(Note: this piece means no offense to the French...who we think are lovely people!)
*Coolest cocktail on the Menu “Pisco Sour”
*Coolest dessert on the Menu “La vien Rose”
Some video links to an insider look at tang:
- Use of Liquid Nitrogen in the Kitchen
- Molecular Gastronomy - Main Courses, Desserts and Mock Champagne