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Asian-fusion restaurant Meisei is dedicating its Wednesdays to Sushi-lovers across the kingdom with a large platter of delectable Maki rolls and sauces bursting with flavour.
Situated in Adliya, the three-storey restaurant and lounge, which falls under the umbrella of the business group Remza Investment Company, is renowned for serving scrumptious modern Pan-Asian fare in a friendly and inviting environment.
Diners have devoured its dim sum, savoured its sushi and feasted on a medley of dishes created by the celebrated director of food and beverage division, Michael Sang-Kyu Lee and his team of chefs.
Now, guests will have a chance to explore different variations of Maki with family and friends during Meisei’s weekly Makiology - The Heart of Food Ideology campaign.
Chef Sang-Kyu Lee said: “Ology is a branch of knowledge and learning. We are not here to teach the making of it, but to show that there is more than just a traditional aspect of it. You could add a variety of flavours and components to create something special.
“That is the reason why I wanted to do this. I wanted to offer diners several choices of Maki. Instead of ordering one roll, which usually comes in six pieces, I have created one large platter with 30 pieces of different tasting Maki.
“It allows guests to broaden their knowledge of the roll while exploring the different flavours on hand. At Meisei, it’s all about the dining experience. My aim is for guests to feel great and content with their full-on dining experience, having enjoyed the ambiance, the cuisine and the friendly customer service. I create dishes to be relished in a social atmosphere.”
The Makiology dish does just that as it illustrates the concept of ‘sharing is caring’. The Maki platter is large enough to satisfy a table of two or more easily, as the 30-pieces can be gobbled up as a healthy lunch or during dinner time.
I could easily picture a group of girls out on the town, picking at the platter while catching up about their week.
When the dish arrived, I was in awe of its beauty and how perfectly it was put together. It was a colourful combination of the popular shrimp popcorn Maki, Peking duck Maki, spicy tuna Maki crisp-fried, crunchy hammour with homemade guacamole and vegetarian Maki with roasted peppers, cucumber, avocado and green papaya.
The vegetarian roll is one-of-a-kind with a soya wrap rather than seaweed. This was accompanied by Chef Sang-Kyu Lee’s six special sauces, each one more refreshing or zestier than the other. There was salsa truffle oil made up of pureed greens, basil, olive oil and truffle oil, a Unagi sauce with ginger and soya reduction, which I loved, jalapeño vinaigrette, creamy ouzo, a spicy mayo and an ouzo soya.
The best part of nibbling on the rolls is that guests can experiment with sauces as there is no set combination. It’s completely up to your taste buds. Maki is quite filling and will leave you feeling content rather than sluggish and lazy.
It’s the perfect lunch or dinner treat and for BD20 is a steal!
For details, contact call 17007770 or visit www. meiseirestaurants.com
