Reif Othman and Slab Join Forces for an Exciting 5-course Menu

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Your Sunday sorted: Have you saved the date for this unmissable menu collaboration?

Reif Othman and Slab Join Forces for an Exciting 5-course Menu

Dubai, UAE – Temperatures are set to rise in the kitchen of La Mer staple, SLAB, on the 3rd of February 2019! Renowned Dubai-based Chef, Reif Othman, is teaming up with SLAB’s resident culinary creative, Omar Rodriguez, to offer patrons an unparalleled dining experience with a 5-course menu offered for one night only.

Set to wow palettes, the experience, priced at AED 399 (VAT exclusive) per head, will feature a total of 10 dishes (prepared in a sharing-style format as served in SLAB), 5 from each chef, including an amuse bouche, hot and cold appetizer, seafood main, meat main and a dessert. Each guest will receive a signature welcome mocktail and complimentary water throughout the evening. 

A harmonious unison of flavors from Rodriguez’ Peruvian background and Othman’s Singaporean, the menu is adorned by specials created from a range of techniques such as making an espuma (Spanish term for froth or foam that is created specifically with the use of a siphon bottle), and, ingredients such as aji panca (a Peruvian chili pepper) and gula melaka (Malaysia’s version of coconut palm sugar).  

“This menu is the culmination of both Reif’s culture and mine,” comments Rodriguez, a graduate of The Culinary Institute of America whose journey led him into the kitchens of internationally celebrated concepts such as Momofuku and Essex House with Alain Ducasse. “This collaboration is a true representation of our passion for what we do, how we do it and why we do it.” 

“I am excited to work with Omar and the SLAB Team to create a menu that serves different flavor profiles with ingredients that blend in seamlessly,” adds Reif Othman, famed for placing Dubai on the map through his award-winning vision as Head Chef at Zuma, which landed the restaurant a four-year stint on the list of the World’s Best Restaurants. “SLABis a hub of culinary creativity and I cannot wait for all the action in the kitchen as we cook our way to a one-of-a-kind menu.”

“While SLAB focuses on the quality of dishes, flavor profiles and presentation, SLAB is also a constant celebration of culinary passion, creativity and innovation,” says Mohammed Al Dahbashi, Owner of SLAB. “I’m personally excited to experience the magic of world-class chefs like Reif and Omar in a small cook-off of their own. They are both masterminds in their own ways and come up with a hub of ideas which create spectacular cuisines. I am certain that our customers, on the night of, will be absolutely thrilled with the flavors, techniques and all-round quality of ingredients used in the dishes.”

 

Paid bookings for the Reif Othman and Omar Rodriguez Collaboration at SLAB must be made a minimum 24 hours in advance with slots available between 7PM and 11:30PM. Call 04 298 8899 for more information.

 

 

 

About SLAB

SLAB is a test kitchen concept that focuses on seasonal menus, high quality and creativity.

SLAB’s cuisine is contemporary, modern and they draw inspiration from all corners of the globe. Offering an open kitchen with adjacent chef’s table, the restaurant serves as a platform for a unique dining experience.

SLAB is a platform where a world traveler-foodie, Fadi Al-Said, and a passionate chef, Omar Rodriquez, come together to explore the possibilities with food, in a bid to find that ‘ah-ha!’ moment. 

Creative genius behind the menu and head Chef, Omar Rodriguez, aims to deliver the best of his Peruvian heritage into each dish. “SLAB is a contemporary restaurant that draws from the diverse and rich culinary heritage of Peru,” says Rodriquez. 

"Our menus reflect the seasons in a manner that is elegant but unforced; free but with clever constraint. SLAB strips away all the formalities of fine dining and focuses on quality of food, warm service, and relaxed casual ambiance. It is designed to be a  social restaurant with an open kitchen, merging indoor and outdoor spaces."