New dining destination

THE NEW K Hotel sits proudly on the way to Juffair's dining district, adding to the island's growing list of eating out destinations.

The establishment features three restaurants, namely Klouds - offering all-day dining with breakfast and lunch buffet, Mo Kan - featuring Asian-style dim sum and noodles and the bistro-style Terrazza ... alongside Deli K - a casual meeting place offering freshly-baked pastries, cakes, delicacies, coffee, tea and refreshing beverages.

Managing the hotel's busy kitchen is Executive Chef Sylvester Rosario. He boasts nearly 40 years of experience in the culinary industry, 30 with the island's well-respected five-star Gulf Hotel, the K's big sister, with its rich array of restaurants in neighbouring Adliya.

Chef Sylvester, 55, who lives in Hoora, said: "I grew up in the Gulf Hotel. I joined as a junior chef at the age of 22 and left it as the operations chef last year to help open the K Hotel."

He has participated in various food competitions, a testimony of which is apparent by the many 'medals of honour' he has achieved and was also part of a Guinness Book of Records team attempting to make the world's largest rice dish, called Kapsa.

Chef Sylvester's passion for cooking began at a very early age. His earliest memories, he explained, were of his father talking about the art of cooking.

He said: "Most members of my family have followed the same career path for generations and even today many enjoy life working in kitchens around the world.

"My father's stories made me very curious and soon I became very interested in cooking."

He started his career when he moved to Mumbai - known as the 'city of dreams' - from his hometown in Calcutta, India, shortly after finishing his schooling in 1972. He joined his brothers, cousins and uncles working in the hotel industry.

He joined the Taj Bombay in 1973 and took night classes where he studied English. In 1978, Chef Sylvester got an opportunity to work overseas in the UAE joining the Marine Hotel Dubai.

Within two years he was appointed head chef at a catering company in Saudi Arabia before taking up an offer with the Gulf Hotel.

Chef Sylvester specialises in Indian, French and Italian dishes and also enjoys fusion cuisine as well.

He shares a recipe for one of his favourite dishes with GulfWeekly readers.

Paper thin chicken and Japanese rice tower with spicy mango salsa

Poached chicken breast 80gms

Japanese sushi rice (cooked) 60gms

Yellow mango 60gms

Green chilli seedless 1/2

Fresh coriander 5gms

Cherry Tomatoes 1pc

Fresh Chives 1pc

Rice Paper 3pcs

Egg 1

Extra virgin olive oil 2tbsp

Preparations:

Poached chicken: Marinate the chicken breast with French or English mustard, salt and pepper then set aside for a few minutes. After 30 minutes sear the marinated chicken until they turn to golden colour.

Heat the thick bottom of pan with bit of sunflower oil or corn oil, add onion, carrots, celery, bay leaves and leeks, then sautŽ till it turns brown. Once vegetables turns brown add the water, white wine vinegar, lemon juice and salt.

Add seared chicken breast and allow them to simmer gently until chicken breasts are cooked.

Mango Salsa: In a medium bowl, mix mango, red and yellow peppers, chopped onion cilantro, jalapeno, lemon and lime juice. Cover and allow for setting at least 30 minutes before serving.

Prepare the rice tower with Japanese cooked rice, and then fill with the spicy mango salsa. Slice the marinated chicken breast to paper thin, stuff in to rice tower same as a rose. Then serve with Caesar dressing and cherry tomato decorated with a chives.