Although I have visited the Middle East many times, this is my first time in Dubai! And for my first Dubai trip, I chose to stay at the landmark Burj Al Arab Jumeirah. This legendary hotel, which has been open for 25 years, continues to write Dubai’s story of glory and luxury!
During my stay at the Burj Al Arab Jumeirah, I also specially visited the hotel’s L’Olivo AI Mahara restaurant. As the pioneer of underwater restaurants, this restaurant officially opened 20 years ago! In the huge aquarium, there live more than 30 species of fish. Dining while admiring the swimming fish creates an instantly immersive atmosphere.
The Red Tuna Tartare features tuna paired with avocado and salmon roe. The tenderness of the avocado and the delicate texture of the tuna complement each other in the mouth, while the bursting roe adds a jumping taste experience, infusing a touch of salty and fresh flavor. The rich aroma of mozzarella cheese elevates the taste buds appropriately, leaving a deep impression.
The Smoked Scallops are served with jerusalem artichoke and black garlic. The tenderness of the scallops is enhanced by smoking, making the aroma more full-bodied. Especially the unique fragrance of black garlic adds a more complex flavor to the scallops. The garnish of finger limes not only imparts a citrus-like fragrance but also balances the overall taste with its acidity, which is very eye-catching.
The first main course, Sea Bass, is paired with a type of bitter spinach from Naples. The sea bass is fresh, especially with its rich oily aroma, while the spinach brings a more full-bodied taste experience to the seafood! It’s like a meeting of the田野 (field) and the sea, leaving a long aftertaste. The addition of garlic and chili makes the seasoning rich but not messy, with the freshness of the fish lingering in every bite.
The combination of lamb and carrots reminds one of classic winter pairings in northern China. However, in this Italian restaurant, lamb and carrots transform into a surprisingly bright flavor. The spicy mayonnaise brings a rich and delicate taste, while the addition of ginger balances the heaviness of the lamb. The curry seasoning is like being on a foreign street, both novel and full of fun.
The final dessert focuses on honey and lemon, combining bee pollen, honey, and lemon for a clever balance of sourness and sweetness. The unique flavor of eucalyptus sorbet is both rich and refreshing, not only balancing the heaviness of the main courses but also bringing a rare burst of freshness to the palate, perfectly ending this underwater culinary journey.
