Maisan15 Cafe Al Barsha - Al Barsha South - Duba 1004 Gourmet Onyx Tower - Sheikh Zayed Rd

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Welcome to Dubai, Kitty and Carlo. Or Carlo and Kitty. Welcome to Dubai.

Kubo in the middle of nowhere.

Hey guys. Hi.

Our friend, Chef Rita. She's had this cafe for quite a while now. I've eaten here once. It's very good. It's like contemporary Lebanese. Am I saying that right, Chef?

Chef Rita is Lebanese and she has really good food. There. I'll show you guys later what her cuisine is, what her food is.

Anyway, that's Carlo and Kitty. They just moved here to Dubai. They're already here. Yes.

Kitty, if you've noticed in our vlogs, she's the designer of our camp. She designed Kuya and she also renovated Sarsa.

So in other words, I really like her style and she's our dear friend. And her better half, Carlo, is Carlo.

No, Carlo is a bit... How do I describe Carlo? Carlo is my style icon. There. And Kitty's left brain. If I have Camille, Kitty has Carlo. There.

Hi. I love the layout of your kitchen.

Hi, Chef AJ. What's up? What's going on, everyone? Welcome back to Dubai. Thank you very much. Are you happy to be home? I'm happy but I'm also sad because I miss the food already.

What are we ordering? We're gonna start off with a few dips and homemade bread. They do wonderful dips and bread here. Okay.

Do you like the space? I love it. Are you using your new camera? Old new camera? This is circa 2001? 1980. Huh? Is that yours? Of course, it's my mom's.

So this is your first time using this? No, but the last time I used this was 2001.

I love being around society. And I like that there are places here where there's good food. So are you like a kid? Yeah.

I really like this kind of leather. The old one. And I really like this kind of roll.

Here in Dubai, it's so perfect. The imperfections are beautiful.

That's Chef Arvin. How long have you been here in Dubai? 5 years. How long have you been a cook? In my month? No, in a month. How long have you been a cook? Almost 5 years.

Kitty's absorbing.

Is that the tabule, chef? Yes, chef. Tabule. Nice. What's your name? Phon. Nice. How long have you been working here? 2 and a half years now. Nice. Where are you from? Cameroon. Nice.

Alright. Excited.

So guys, this is Chef Rita. There she is. That's Rita.

What are you doing here? Surprise. Hi. I'm Cardo. AJ ordered for us. Yeah, I ordered a few things.

This is home for AJ. This is our burrata. And this is our holiday salad.

Holiday salad. Perfect selection. That's our baba ganoush with miso paste. And pistachio and dukta. And that's our hummus with Moroccan salad and smoked shata, which is a chili paste. And that's our muhammara labne.

I'm very shy right now. Don't be. Sorry. There are so many panels already. We've been talking about shy. Come on. Shy, no. Don't listen to her. Yeah, yeah. Okay, I'll just focus on the food. The bread here is really, really good.

Here. Wow. Oops, sorry. I love it. Everything. I love that you're mixing food with art and photography and books and plants. It's a whole lifestyle. Thank you.

Masarap yan. Sobra. Parang bell pepper dip. I was telling them that the food here is clean, healthy, yet very, very tasty.

That's our fried chicken. Oh my gosh. And this is our kimchi with herb rice. So juicy that looks. Brother, take a bite. Please take a bite. Oh yeah. Oh wow.

So much care. What is that? The kimchi? Crispy, juicy, tasty, pillowy bread. The bread is sweet. It contrasts with the taste of the chicken.

May luto ako mamaya and mag-grocery muna tayo dito. Dito sa 10-04 Gourmet. So basically this is a Korean grocery that has a little bit of everything.

Mostly specialized in Asian ingredients. Has a very, very good butcher station or has a very, very good seafood. Oh my God, oh my God.

Yeah, yeah, yeah. Siya yung pagluluto ako. Hello, hello. I heard you're here. I already know you're here so don't even. Oh nice shirt, sir. No, I already know. He told me you're here.

Yeah, sabi ko diba marasarap yung seafood nila. And yeah, there. What? Have you heard this restaurant? It's a really nice restaurant. You should check it out. Oh yeah, yeah, yeah. This one in Marina, right?

They haven't eaten there yet. Yeah. Diba hindi pa kayo nakakaing kuya? Kuya virgins. Is it good? Is it good? Why is it? It's the best. Why is it good? Super masarap. Why is it good?

The service is really friendly. The environment is so cozy. The food is top-notch. Is it good Filipino food? It's great Filipino food.

They also have a good selection of sushis. Good selection of meat. Ito oh. Yan. Tingnan mong marbling. And yung paborito nating part.

Hello, hello. Look at that. Diba? Alright, tara. Alis na tayo. Nakakatakot ang aking bill. Pero worth it to kasi quality. Bye, bye. Bye, chef. Kunin mo ate pera ko. Take my money.

Hi. So yung menu natin for tonight, gagawa ko ng parang bistek, parang gambas, parang tofu. Parang kasi hindi ko pa alam kung ano talaga. Basta parang ganun.

Kasi yung theme natin mamaya is Asian Pinoy. Kasi bisita natin si Steph. She's half kabayan, half German. And sila Katie and Carlo of course. And si AJ. Si AJ may gagawin din.

Ano yung mga napaminan natin? Bok choy. Bumli ako ng nori flakes kasi palagi naman tayo nag chicharon pag gabi. And then mushrooms. Bumli ako ng bagong crispy onions. Lilipat ko na siya sa airtight container.

Eto na sila. Carlo and Katie. Hello. Hi. Mainit ba? We're back again. It's not hot. It's thick. The air. Oo, grabe. Yes, I guess. Hello, hello. I come bearing things.

Okay, so mamaya may konting transformation to. Kasi ayusin ni Katie ang mga kabagay-bagay. Pero relax ka muna. You guys want a beer? Coffee? Coffee is good. Sige.

Yung bagong baso. However, kulang ng isa. How does this work? Just press the button. Alright, dami options eh oh. May long black, long, americano, hot milk, cappuccino, cafe latte, espresso. I think I'll go with the long black.

So kung baga sa kotse, parang siyang euro car. Kung tahimik yung moto. Ano na nangyari dyan? So enamel to ha. So hindi ito mahal? Hindi.

Ito yung before. Sige. Ito yung beef natin para sa ating bistek. Then isa slice ko na rin. Haluin ko yung dalawang klaseng beef.

Well, hindi ito yung actual na cut ng bistek pero okay na to. Ah hindi, actually lakihan ko konti. Ito may konti yung buto pero masarap to. Tabaling ko na yung buto nya. Iwalay ko na yung buto kong buto.

Actually, hindi ko na siya, alam mo, hindi ko na siya islice ng, para pang kung baga garnish siya mamaya. Set up na ang mga host namin ah.

Ito yung surfboard yung mesa. Oo nga. Ito na yung tofu natin. Nagugutom na ako. Ito lang, layo pa nga. Ito lang. Ipiprituhin ko ito or i-air fryer ko siya. Air fryer. Yup. Sa ating bagong air fryer dyan. Yes. Our beautiful air fryer na gamit na gamit.

Pati tinapay, hini-air fry mo eh. Lahat. Pati lahat. Yung kagandahan sa air fryer na to. May function siya na ito. Kita mo yan? Pwede yung umiihit to. Umiinit to. So tumutusta siya. Parang nagsisizzle siya dito. Maliban sa hakin. So parang it's like a all around machine. Yeah, you get the ultimate crunch.

Okay. Tinagdagan ko lang konting-konting oil lang kasi gusto ko yung laso. Alright, magluto tayo. How long should it be? I'd say, try natin 30, let's say 25 minutes. Okay. Or 24 to be exact. Okay.

Yan na, yan na, yan na. Malapit na. Ay, hindi yun na malapit. Tapos na pala.

Konod, konod.

Pagkita na yata, hindi na ka pa binagsaset upo. Uy. Ah, so pala hangi lang ng curtain. Hindi naman. Like, you show the song, you show your curtains at the thing. Di ba pa lang nakakuha ka siya bigla. But you still have your thing.

Pwede pala na parang huwag lahat. Okay, okay. Yes.

Alright, balik tayo sa pagluluto. Mayroon akong, bumili kasi ako kanina ng shrimp. So sabi ko sa kay kuya, huwag niya yan. Kunin ko na yung mga shrimp skin, shrimp head. Gagaw tayong shrimp oil.

Tapos lagyan natin konting bawang. Tamad na kasi ako mag, tamad na ako magpili. Yan, buong bawang.

There you go. Tapos, mayroon. Pag, parang maglulutuin natin yung bawang plus yung skin niya. And kasi matagal ito na prito or slow fry. So may extract din natin yung lasa ng bawang.

And then, yung mantika na ito gagamitin natin mamaya sa pagluto ng ating katulad. Mayroon akong shrimp dito. So 6 tayo, ah 6 tayo, 2 each. Or 15 pieces ito.

So ready na ang dining table. Ang hindi na lang ready pa ang pagkain which gagawin na natin. Balik na tayo sa kitchen.

Camille, keep your coffee table clean. Kasi si Camille mahilig kumain ng chips dito. So kaya medala ko.

Babe, nag cha-chop ka ng lemon wala kang chopping board. Hindi pwede yan sa kitchen.

O sige. Ah sige kaya iwan.

Kung marami kayong ganit, sadyain mo lang maraming ganit.

Sabay ba yung chopping board na sarap ko?

Kuha kong konting shrimp oil. Nagay ko dito sa pan.

Then, ilalign ko itong bok choy dito. Iro-roast ko yung bok choy sa oven.

Instead of blanching the bok choy, iro-roast ko na lang sya. Para, kumbaga kasi sa kusina, instead of gamitin mo yung 4 burners, gamitin mo, or 4 induction stoves, gamitin mo na lahat at your disposal.

May air fryer ka, may microwave ka, may oven. So para lang ipasok ko na lang sya sa oven, hayaan ko, timer ko lang, and then mamaya i-assemble ko.

Pero magbibigay lasa na ito is, again, ito. Yung ating shrimp oil.

Then mamaya gagawa lang akong sauce na babagay dito. Basta.

Basta.

So kumbaga yung shrimp oil na ito, dual purpose.

There.

Whoo! Sarap na ito. Okay. Ngayon, tagyan ko ba ito ng onion? Huwag na, as is lang.

As is lang.

As is lang.

Ipasok ko sya sa oven. Di ko na pinikit yung oven, okay lang.

Kasi matagal naman ito na luto eh. Tapos i-high ko lang.

Basta i-timer nyo lang para hindi nyo makalimutan.

I-fifteen muna, palagi fifteen. And then check natin si toa.

Malapit na.

So, I guess sakto yung thirty minutes kasi yung kanina nilagyan natin twenty-four minutes.

Another five, ten.

Nararamdaman mo nag-iba kahit hindi nag-iba.

Sabi ni Kitty daw, upo daw ako dito from this perspective.

Iba na, iba na. Konting ayos-ayos lang.

Yung tinilt lang yung coffee table. Tapos yun, nilagyan ng fabric.

Fluffing.

Check natin.

Lapit na, lapit na.

Check natin yung gulay. Kumbaga yung gulay, ayaw mo rin siya ma-overcook.

Kahit na naka-oven siya, gusto mo pa rin siya green na green. So ito, okay na siguro ito.

Kasi may carry overcooking pa rin eh.

Slowly, slowly.

Naluluto yung mga kabagay-bagay.

Ito, binaliktad ko na.

Okay, pwede na yan.

Pintayin na lang natin si Chef AJ para sabay-sabay ang luto mamaya.

Saan ka na Chef AJ? Parating ka na ba?

Roast na rin natin itong mushrooms.

Butter, garlic, moment na tayo mag-season.

Ngayon, lagyan natin konting laurel yung mushrooms.

Balik na natin siya sa oven hanggang lumapot.

Bango na.

Waw mani.

Tapos sinaloan ko rin ng ibang klaseng mani.

Tapos tagdagayin pa natin ng maraming bawang.

Ang dami na na.

There.

Ngayon, ito.

Ito.

Ito.

Ito.

Ito.

There.

Ngayon.

Patisan natin.

Yan na yung pang-season natin sa...

Konti lang.

Ito na sila. Sila AJ and staff.

Hi!

Hi!

Congratulations!

But, I just mugged her.

Hi!

A thousand apologies.

Sorry.

Hi!

Hi!

A thousand apologies.

Sorry, we are late.

A thousand apologies.

Hi!

So, you brought a rice cooker?

Or cooked rice?

No rice cooker.

I made rice and then I put it in this pot for us.

Hi!

Nice to meet you.

Hi!

Hi! Nice to meet you!

Alright.

My kitchen is your kitchen.

Always prepared.

That's the prep, brother.

That's the prep.

Okay.

I thought you were gonna cook from scratch but knowing you, you're always two steps ahead.

Tell me what you're making.

So, today...

Tonight.

Tonight.

Is the night.

Tonight is the night.

That I fall in love with you.

No.

That's...

Shout out to Mihan Sol because he put that song in my head.

Wait.

It's his birthday today.

No way!

Yeah, it's Sol's birthday today.

He's my brother.

Okay, what are you making?

What are you making?

Happy birthday, Sol.

Happy birthday, Mihan.

So, I made my supper club rice.

Okay.

My naga rice which is a mix of Persian rice and Lao style rice.

So, it's coconut saffron with crispy mint onions.

Okay.

And dried shrimps.

Okay.

And this corn salad is a mix of...

Open it, open it.

You gotta mix it up first.

That looks amazing.

So, that's sumac.

Sumac.

Yeah, yeah, yeah.

It's like a tangy sour berry.

And they grind it up.

They dry it and they grind it up.

And it gives a nice tangy flavor.

Nice.

In Arabic cuisine.

Alright.

Alright, let's do it.

Corn.

Prep.

Prep.

Prep.

Okay, I'll fire.

I'm gonna make stuff a bistek.

But a mestizo bistek because I don't have calamansi.

Oh, okay, okay.

We have Knorr though.

Okay, okay.

It's something maybe that you might recognize when you haven't.

Yeah, so just do your thing.

I'll cook the steak.

Sure.

And Camille will take care of the drinks.

Do you know gambas?

Have you ever tried gambas?

It's basically just...

Okay, okay.

We'll do it later.

Nice.

Wow.

Wait, wait, wait.

Just a little bit.

Okay, sure.

But there's fried onions that I didn't put after.

There's coconut, saffron, garlic.

Okay.

Yes.

I will...

I'll match the taste.

Okay, I'll make the steak first.

Here's the whale.

Mm-hmm.

Maybe.

Yes?

Always, yeah?

Always.

This is mint.

Minted onions.

Minted crispy onions.

With nice olive oil.

So then we just drizzle it like this.

Minted crispy onions.

So you just...

You mint some mint?

It's dried mint.

Yeah, it's like a Persian dried mint.

Dried mint.

Smell that camera, smell that.

Smells so good.

Oh I love it.

I love it.

And then we'll just

generously ladle it on top.

That's a meal by itself.

This is a meal in itself.

Yeah.

A meal in itself.

So when I serve this at the supper club,

people just want to eat because it's not good enough.

It's gonna be a good meal.

Oh yeah, look at that.

Look at that.

These cashews.

These toasted cashews.

Staff AJ team prepared.

Look at that.

Yeah.

Toasted cashews.

Just want to crumble them on top.

So this is like a super textural rice

from my supper club

that combines Persian flavors with Lao flavors.

Alright, I'm adding the meat.

Wow!

That's the meat.

Oh, that's from...

And I will season it.

This is for you, by the way.

So I bumped into Jake's at 1004.

He was at 1004 today.

Grocery shopping.

And he got some good quality steak for me.

There you go.

Can I ask for a little bit of lemon?

Yes, please.

Do you guys want serving spoon?

I'll give you guys a serving spoon.

I'll add two pints of soy sauce.

Smells like home, Jake's.

And a little bit of sugar.

Because we Filipinos need sugar.

Can we use this?

Yes, we can.

I will use it.

And then...

Can you give me a lemon, babe?

Can you give me a lemon?

You're so annoying.

It's hot, right?

Yes.

That's good.

I'll put it here.

Now, I'm gonna taste.

That smells good.

What did you put in it?

Why does it smell like bagoong?

No, it's not bagoong.

It's just...

It's so...

It's so Filipino.

Let's taste it.

Taste, taste, taste.

It might remind you a little bit of home.

How about this?

Oh, wow. I love it already.

Well, normally...

Normally, we put calamansi, right?

But, of course, we don't have calamansi here.

Are you all real?

We're all real.

Oh, wow.

So now, I'm just picking my washed herbs.

Mint and cilantro.

Mint and cilantro.

And I'm putting it in my corn salad.

This is just a sweet local UAE corn

that I sautéed in ghee.

It's gonna go with peanuts, toasted peanuts, and coconut flakes.

Sorry, Chef Adrian, what's the ghee?

Ghee?

Yeah, ghee is like a clarified butter.

Okay.

It's very healthy.

There's a lot of vitamins in here.

You never want to overcook steak, so...

I'll pull it out.

So right now, I just added my toasted coconut flakes and sumac.

A beefsteak is not complete without red onions.

I was just about to say that.

Oh, my God.

And it's also where I grew up.

With this, I would've liked to add more butter so it would stick.

But there's a lot of butter in here.

My dad keeps in touch with...

Oh, really?

This is ready.

My dad is really big, actually.

Okay.

Handle with care.

I just added the sauce, and now I'm just tossing it in.

Folding it gently not to ruin the herbs.

Look at that. Nice and vibrant.

This is what I do for JP when we had our first gig in Sansemi.

Okay.

So, let's just keep on going, keep on going, keep on going.

Stop.

Thank you.

Alright.

But this is the secret sauce of life.

So, garlic.

Shrimp oil.

Garlic.

And then, I'll get the shrimp.

This is not authentic anymore.

This is not authentic anymore.

I'll add a bit of garlic.

And then, shrimp oil.

And then, you're going to add shrimp oil, right?

Yes.

This has shrimp oil already.

And then, I'll flavor it with fish sauce.

Cook it slowly until the...

You're going to add it at the same time?

No, you're going to add the garlic first.

And then, slowly.

So that it would cook slowly as well.

And then, when the color changes, you're going to add the shrimp.

But since our shrimp is big, it's okay to cook it on a slow fire.

Now, I'll add a bit of shrimp oil.

I added a lot of oil.

But we're not going to serve all of this.

We're just going to let it cook.

The shrimp looks good.

Oh, yes.

It looks so good.

It's good, right?

It's really good.

I think it's okay.

Season it with our fish sauce.

It smells good.

I'll cook the garlic for a bit.

And then, you're going to add the shrimp?

Yes.

We're going to let it cook.

I'm going to lower the heat.

And then, I'm going to add a bit of tartar.

Try one.

This is just simple.

It's just oyster sauce.

Okay.

You know what?

I'll just separate this.

So that we have a lot of food.

Okay.

We're ready to eat in five minutes.

Oh, I knew what you were going to say.

By the time JP finished.

Oh, wait.

I'll change the plate.

It didn't pass the plating police.

Do you want this?

No.

Thank you, sir.

Please just rinse it.

You can put it in the dishwasher.

Oh, yeah.

You guys got a dishwasher now.

Yes, sir.

Hello.

I'm just so used to doing it by hand.

Okay.

Okay.

That's fine.

This is just oyster sauce.

Because we have a lot of food.

That's all.

That's all.

That's all.

That's it.

This is from Kultura.

Kids.

Here you go, kids.

It's ready.

Alright.

We shall eat.

We just need servings.

Yes, you do need servings.

Which we don't have much.

That's so good.

We do.

Okay.

So...

Shall we go start?

Before it gets...

Sorry, I'm just being a chef.

Let's go.

Come on, let's eat.

We need to eat.

Okay, so for tonight's

lovely meal

with friends and family,

I made

a salad

using

local UAE sweet corn,

capsicum

of all different colors,

red onion,

and a lot of herbs.

What makes this different

is that I used the dressing

and I made...

I used coconut milk,

fish sauce,

coconut sugar,

and sumac

to give it that nice kick,

tanginess.

And then,

this is the rice that I made.

This is the rice that I usually serve

at my supper club.

It is a mix of Persian

and Laos style.

So it is

jasmine rice,

but it is coconut jasmine rice

with saffron

and Persian dried cherries

with crispy turmeric onions

and minted oil.

And then on top,

it's toasted cashew.

Okay.

Amazing.

Alright.

So what we have here

is a bistik.

Basically,

a steak

cooked in

butter,

lots of butter,

onions,

no seasoning,

lemon.

And then,

pretty straight up,

gambas.

Or,

not really your authentic gambas,

but basically,

it's just

shrimp poached

or cooked in

shrimp oil,

bay leaf,

lots of garlic,

and seasoned with patis.

Bok choy

topped with

crispy onions

and oyster sauce.

That's it.

And then,

crispy tofu

cooked in the air fryer,

sea salt.

Alright, guys.

Attack.

Thank you.

Thank you, chef.

Thank you so much for helping me.

Shall we say grace?

We're pretty helpful.

Shall we say grace?

Kitty should say grace.

Thank you.

Thank you, Lord,

for tonight.

Thank you for the gift

of food,

of beauty,

of all beautiful things,

and most of all,

for friendship.

Yeah.

So,

amen.

Amen.

Are you guys enjoying your meal?

Oh my God.

Oh my God,

that's amazing.

Are you guys enjoying your meal?

You know,

we rarely use this table

for eating.

You should

and you should just sit across.

No,

we're so lazy to set up

and it's

I mean,

we

save it for special occasions

like this.

Amen.

Alright, chefs.

What are you guys up to?

We're just

breaking down the kitchen.

The breakdown,

cleaning everything up

because

every time we have

these lovely dinners,

we always have to clean up.

Of course.

We don't like to leave anything

for the next day.

So,

the nice thing

about this kitchen

is that

it's so easy to clean

because

it's so small.

So,

what I did

is I just added soap

and then

just get a cloth.

Just wipe it down

and then

I will get

after this

get some water

and

rinse it.

And just

wipe off the residue

of the soap.

This is if you don't have a mop

on hand, you know?

It's good.

We do have a mop but

No, but the mop

the mop is for

the dining area

and

the living room.

You don't wanna mix

because when you do

do a lot of cooking,

you get oil splatters

all over the floor

and you don't wanna mix

that type of dirty

oil

residue with

the living room.

Yeah.

And it just feels

so much better

after.

Clean as we go, chef.

So, that's it, guys.

Cooking and entertaining

is not as glamorous.

But, hey, it's good fun

and it's super rewarding.

He's gonna clean my feet now.

Are you gonna get some?