Atlantis at The Palm, Dubai, is a popular tourist destination for many reasons. One of the top attractions at the hotel is its authentic Lebanese fare that ranks among the best in the world. 

Chef Ali El Bourji from Atlantis, The Palm, Dubai

Now, the same popular Lebanese cuisine from Atlantis has arrived at Mandarin Oriental Hotel, KL, along with Atlantis's award-winning Chef Ali El Bourji. Don’t miss this opportunity to taste the best of Chef Ali’s authentic recipes as he partially takes over Mosaic from now till 7 April 2015. 

True to a respectable Lebanese meal, Chef Ali’s menu invites you to start off with a colourful medley of salads and appetisers. Chef Ali’s tabbouleh – a Lebanese staple – stands out from your regular tabbouleh for the use of sweet and crunchy pomegranate in its mix. The typically tangy vegetable dish is hence injected with occasional pops of sweetness that make it highly refreshing, a small tweak to what we’re used to that effectively whets the appetite. 

A favourite of this writer are the vine leaves stuffed with bits of rice and minced meat. Wholesomely chewy, the vine leaf adds a delectable herbal dimension to the rice and meat mix inside. 

Hummus is, needless to say, available in ample amounts, ready to accompany close to anything you pick off the appetiser counter. 

You will find yourself even more spoilt for choice at the mains counter, where rice dishes of close to 4 varieties await. For a bold, full flavour, go for the rice cooked with lamb; for something with ample fragrance courtesy of generous spices, the chicken makloubeh will hit all the right notes; the rice cooked with fish and spices is a crowd favourite with its subtle sweetness from the fish that is brought to the forefronts of your palate by nuts and a mix of spices cooked into the rice. 

A common misconception about Lebanese cuisine is that it is incredibly rich. Butter is indeed used a lot in its rice and breads, but when it comes to the dishes, it banks in on heavy use of tomato and other vegetables to balance out all the richness.

A good example is the vegetable salone with lamb chunks. Lamb is stewed to an incomparable juicy tenderness, with its red meat fragrance further brought out with vegetables like cucumber, cauliflower and red peppers.

Another dish that gets top marks in our health books is the tomato kebbeh salad. Slices of potato are stewed in tomato sauce and topped with more tomato slices for a zesty, hearty affair.

Eaten with the biryani rice, the sour-leaning dishes complement the richness in fllavour and texture of the rice impeccably. 

Protein is not short in the menu, served in thick succulent portions on skewers. Despite bring grilled, the meats somehow keep its juices, resulting in tender bites that is easy to chew. Every mouthful bursts forth with natural flavours whether chicken, lamb or beef, that linger in the most delicious way when had with a little hummus. 

The dessert options aren’t large, but what they do have efficiently sums the best of Lebanese sweets. Sweet breads and sugared balls make for easy eating coupled with maximum flavour that caps off a satisfying meal on an equally satisfying note. 

 

Chef Ali’s Lebanese cuisine is available for both lunch and dinner at Mosaic until 7 April 2015.

Lunch prices are:
Monday – Friday: RM102.60 nett per person
Saturday: RM125.95 nett per person
Sunday: RM172.60 nett per person 

Dinner prices are:
Sunday to Thursday: RM 137.60 nett per person
Friday and Saturday: RM195.90 nett per person.
 

For more information or reservation enquiries, please call 03 – 2179 8881 or email mokul-fb@mohg.com.

 

 

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