Words by Jumana
This Thursday night around 8 pm, you may want to look up and chance a glance at the rooftop of Salt Cafe and Restaurant; for Stars will be at work -culinary stars that is. The eight-course culinary adventure with a stunning view of the city lights and water is set to take place at the ‘Seven Chef’s Dinner”. Despite his very busy schedule, we sat down with Chef Adil at the restaurant to have the privilege of chatting about this elegant event.
Seven chefs, 9 dishes and eight courses are a massive undertaking. When asked how the wheels behind the machine turn, Chef Adil noted that the best foundation for tackling such a monumental task lies in severe organization, happy staff and uncompromising level of dedication to sourcing quality ingredients. Expect beautiful earthy Tonka and delightfully succulent caviar, with premium Wagyu beef and beautifully fresh seafood. Noting that an event like this isn’t targeted at being a profit generator, Chef Adil noted that the genuine intent of such an event is to bring local talents to light. As he put it, “It is high time they show themselves”
Dubbed as the masterbaker and armed with the most diverse and creative sourdoughs you have ever seen, Chef Tho (CrazyBaker) will be there to serve up sourdough mini baguettes, Kulhi Roshi sticks, potato focaccia, furikake butter and spicy hummus dip.
None of the ingredients have seen even the mildest compromise as the highest quality ingredients have been lovingly sourced and carefully transported.
“I am elated to be a part of this event, I have always wanted to contribute to the community and show the essentiality of breads. Although breads aren’t a major part of our lives, it plays a significant role in rest of the world.”
Chef Mushaf is next, with his take on Rice and Garudhiya with cucumber, moringa and onion. Expect great things from this veteran chef who specializes in fine dining with rice and garudhiya like never before while still paying respects to the Maldivian kitchens. This is a treat for the eyes and the heart with the level of detail you will keep recalling long after you are done with the dish.
“The idea behind this dish is to make and present our local dish, Garudhiya and rice in a more playful way”
Chef Mazim is serving up the works with confit salmon and coconut and turmeric espuma, AlDente vegetables and kale Siberian dwarf. This is also the first ever collaboration of this uber talented chef and rising star at The Four Seasons, alongside his brother, Chef Adil.
“Pressure is just an opportunity to get better”
Chef Soba will treat attendees with his signature lobster agnolotti surrounded by a beautiful tomato emulsion with mustard cress. Guests can choose to go with the fancier route and add on beautiful pearls of caviar for an additional MVR 200.
“I have always kept this in my mind ” it’s not the speed that matters, it’s the direction.” but when you know the path is right, pace up“
Next, is the Red Mist by none other than Chef Adil himself bringing home the palate cleanser that will titillate every flavor profile your tongue can take. With hibiscus, chili, cranberry and lemongrass, lime leaf the dish is a sight for the eyes and the mouth. In fact, we have the exclusive from Chef Adil himself that this is akin to a ‘flavor bomb’ where ‘the whole tongue is excited’.
“Although Maldives is a small country, the talents we have is just crazy”
Then comes the option of mains with Chef Adil’s Whispering Ocean, consisting of a beautiful snapper mosaic, activated charcoal, silken green peas, saffron potato, beetroot explosion and orange beurre blanc.
If you are feeling a bit peckish, you can also choose the other main of Aesthetic Beef prepared with the precision and attention of Chef Nathif. Expect Australian Grass-fed sirloin and truffle mashed potatoes with mushroom confit baby carrots, beetroot puree and veined sorrel.
“Cooking meat gives me immense pleasure and I think this dish represents who I am the most”
At the very sweet end, when you are just hoping the evening lasts a few hours longer, enters Chef Dhanu with the sweet sensations. Guests can take in the aroma and the bite, with Lavish Jivara, Hazelnut Opalys lava, french biscuit Tonka latte and Elderflower essence. Petit Fours are of course a must to close off the lovely dinner, with mini lemon pie, screwpine macaroon, Earl Gray tea with French biscuit, crunchy choux and vanilla cream.
“Patience, dedication and being passionate is very essential in order to succeed.“
Delight will be expected at every turn as this is a truly dynamic experience and not just “food on a plate”. You can expect chefs to come out and talk about their backgrounds as well as go into details on the dish. Every foodie’s dream. We have also been teased a surprise at the dinner so get ready to be wowed.
Those who are fortunate enough to enjoy this dinner may very well be called “aesthetes” in addition to “foodies”; for they will be consuming art on this culinary journey. not just in terms of what they see, but in terms of taste that can heighten the senses instead of just playing with them.
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