the earth ink

The air, still and heavy with silence, oddly reminded me of the unused water cooler in the office today. An evening walk on the Abu Dhabi Corniche proved to be a beautiful idea during the first days of Ramadan. Traffic was infrequent, the walkway far less crowded than normal, and the air was less hot than the hair dryer heat that gushed at me between the office and my car this afternoon - now cooled by troughs of  evening  that floated inland from the Arabian Gulf. There is something different in these breezes that permeate the air: tinged with a sense of peace and a reflective atmosphere that accompanies the quiet street corners. It's the start of Ramadan, the Holy Month on the Islamic lunar calendar. The Islamic calendar doesn't follow an annual cycle directed by the sun. Rather, months are determined by the cycle of the moon. In the UAE, a moon siting committee stands watch over the religious holidays and announces them officially a day or two before the holiday arri...

If I could wish upon a Michelin Star, I would wish to have Chef Henrik Yde-Anderson prepare another creative dish for me. Representing more than just Thai flavors with his signature twists, the Chef integrates his life experiences and stories into each creation - and his menu items are truly a 'creation.' He embraces his freedom to "mix and match," as he puts it, the inspirations and cuisines he explores different cultures and ingredients. I know the prerequisites to earn a Michelin Star are involved and set to the highest standards. However, to me, the beauty of a Michelin Chef rests in a distinct ability to pair and share the essence of ingredients by understanding how they dance and merge on the tongue. Chef Henrik's Tuna Tartare with Crispy Lotus reflected this to me with an impeccable mingling of flavors that started with a burst of sweet, quickly followed by the heart-warming and slightly savory taste of the tartare. His brilliance is artfully presented ...

Caviar. A margin more intimidating than wine, but les s terrifying than figuring out what's behind f oie gras' buttery flavour (it's fattened duck or goose liver), I had indulged in caviar only once or twice before - completely ignorant of the fine art of tasting the delicacy. In fact, I only have a vague recollection that I didn't not like it. Upon invitation to Emirates Palace for a caviar masterclass, my immediate inclination was to relish the opportunity to learn something new. I popped over to the Palace for lunch under bluebird skies and dancing fountains; and descended to the ground floor where, just off the sea, is Sayad Restaurant. Sayad, meaning fisherman in Arabic, is, quite appropriately, a seafood restaurant and the perfect venue for a taste of caviar. Greeted with a bit of bubbly before I had even dropped the few stairs into the restaurant's aquamarine sanctuary, I immediately felt effervescent, like I was underwater with fish tanks flanking the ...