Book a gourmet experience with Celebrity Chef Sam Leong at Saffron
We are honoured to have the highly acclaimed celebrity chef Sam Leong serving up a feast in Saffron as part of Chinese holiday celebrations, ‘Golden Week’. Chef Sam is a trendsetter in modern Chinese cuisine and been recognised with many industry accolades such as the Five Star Diamond Award, and Asian Cuisine Chef of the Year “regional” by the World Gourmet Summit, Singapore.
Saffron dinner by Chef Sam Leong:
From Tuesday 4 October until Friday 7 October, for AED 220 per person, Saffron will be offering a special menu designed and made exclusively for Atlantis by Chef Sam Leong. Dishes include:
- Wok-fried black pepper crab,
- Oven baked lemon grass chicken,
- Slow cooked Chinese cabbage with dried scallop,
- Tom yam fried rice with roasted duck
- Double-boiled winter melon consommé with Chinese dates.
Friday Brunch by Chef Sam Leong
You can also enjoy dishes by Chef Sam Leong at our Friday Brunch in Saffron – AED 415 per person from 12:30 – 4:00pm
Chef Sam Leong cooking class
For those who a looking for something a little more hands on, Chef Sam Leong will be holding a cooking class on Saturday, 8 October 2011.
He will demonstrate his culinary skills and work with the participants through a three course menu preparing some of his favourites such as:
- Crispy Wasabi-Prawn
- Hot and Sour Soup
- Mango Salsa
- My Lovely Black Pepper Crab
- Home-made Black Pepper Sauce.
These culinary enthusiasts will also get his book, A Wok Through Time, signed by the Chef himself. The class will take place from 1:00 – 3:00 pm and is priced at AED 650, per person.
Book your table on www.atlantisthepalm.com/dining or by calling restaurant reservations + (971) 4 426 2626.
For those wishing to make the most of the Atlantis experience, book your stay during Golden Week from AED 1420 *. To avoid disappointment, reserve your room early via the Atlantis website or email: firstname.lastname@example.org or call + (971) 4 426 1000.
*Excludes 10% service fee, 10% authority fee and subject to availability