On 16th January, two Dubai culinary powerhouses joined forces for the latest installment of the acclaimed ‘Dining Duets’ series at the Michelin-starred 11 Woodfire, nestled in Jumeirah 1.
Chef Brando Moros, the mastermind of 11 Woodfire, and Chef Lily Hoa Nguten, the visionary behind Dubai’s much loved Vietnamese Foodies united for the third collaboration in Chef Lily’s series, celebrating culinary innovation through partnerships with Dubai’s finest chefs.
Known for her authentic Vietnamese cuisine, Chef Lily masterfully blends her roots in Ho Chi Minh City with influences from her travels through Paris, Istanbul, and Dubai. Under her leadership, Vietnamese Foodies has become a haven for vibrant, fresh, and flavour-packed dishes that transport diners straight to the bustling streets of Vietnam.
Chef Brando Moros brings his signature wood-fired expertise from 11 Woodfire, a restaurant that holds a coveted Michelin star and ranks 14th on MENA's 50 Best Restaurants. Known for bold techniques and an ingredient-first approach, Chef Brando’s dishes celebrate the raw beauty of food, making his partnership with Chef Lily a thrilling culinary adventure.
Throughout the course of the evening, guests were treated to a sensational, exclusive 8-course menu that offered a harmonious blend of wood-fired artistry amongst vibrant Vietnamese flavours. First up, an Amuse Bouche ‘Saigon Scallop Harmony’ was served with seared Scallops served on top of Pomelo salad bites with Nuoc Chan sauce, green mango, chili and coriander on top of crispy rice paper crepes and Nori, packed with flavour and truly delicious.
Appetisers included ‘Mekong Crab Rolls’, ‘Fire & Ferment’ consisting of grilled Kimchi, smoked octopus, homemade bacon, sweet potato hummus and smoked caviar and ‘Ocean Ember’, smoked prawns alongside honey Thai curry, basil oil and Hazelnut. This was paired with a refreshing Bergamot and Botanical mocktail that complemented the dish perfectly.
The main course was ‘Imperial Brisket Pho’, a delicious Pho Noodle Soup with 14 hour Bone Broth and Signature Wagyu Brisket that was soft, tender and packed full of flavour.
Two tropical themed desserts with smoked tapioca, grilled mango, and Panna Cotta squares with pandan syrup were the perfect sweet ending to a wonderful dining experience.
Each dish was so thoughtfully crafted, showcasing both chefs’ shared passion for innovation and storytelling through food. With a bold fusion of techniques and cultures, we cannot wait to hear what’s next for Chef Lily’s ‘Dining Duets’.
Find out more about ‘Dining Duets’ here - https://vietnamesefoodies.com/about-us/
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