I had one qualm with the choice of hot beverages included with the buffet. Then we prepare the food accordingly to make sure that the guests have enough but not much food is wasted.” Value for money and contact information “The day before, we find out how many guests have made reservations and then we have a ballpark idea of how many would be walk-ins. With Garage’s main focus on avoiding food waste, Macavilca said planning is all the more important. “At Nikkei, we fused Japanese and Peruvian cuisine together - so we made Japanese dishes like sushi but using Peruvian ingredients like potato and corn,” he said, proudly. I spoke with Peruvian Chef Luis Alberto Rojas Macavilca, who has been in the business for 20 years and has worked in Qatar, Brazil and Dubai. I had a small issue with the vine leaves which were too tightly wrapped, like a sushi, and lacked the tanginess associated with the cold, vegetarian version of this beloved staple. The best part was that they were brought around table-to-table for guests to choose from, which was a nice change of pace. They were light, crunchy tarts filled with cheese and meat, a perfect combination. One other surprise was the metre-long assortment of what looked like, but weren’t exactly, pizzas. The fact that the Asian street food section was anything but greasy and did not have that typical fast-food feel to it made going back for seconds and thirds a delicious and guiltless trip. It was just the right size to fulfil that craving, but not totally take over your already full belly. The bite-sized opera cake truly made my evening. There were several dishes that really stood-out. Seeing adults bustle around a mint-coloured ice cream truck carrying colourful bowls of strawberry, chocolate and raspberry scoops was a real delight. The meat vault, located at the end of the venue, is where you'll find koftas and kebabs, chicken tawook skewers, and the big rice and meat dishes, which are traditionally linked to Ramadan in the Middle East.ĭesserts are split into two exciting sections,laid out on a table near the drinks area and hidden away in a tart van. Sitting in their medium-sized bowls, little of the salad goes to waste and getting that pesky piece of pomegranate is an easier feat when it’s not served on a flat plate. Lebanese flavours come to life at the mezze bar, through fattoush salads, tabboulehs and open shawarmas.Ī fattoush salad served at iftar at Garage in the W Abu Dhabi - Yas Island. A post shared by Garage Abu Dhabi fusions are an attractive option for the culinary curious, who want to go on a trip exploring different dishes.Īt the steam table, Asian street food awaits people who, like me, love the familiar smells and sights of sweet and sour chicken, dynamite shrimp and Szechuan rice.
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