Qube Sports Bar Launch the Hottest Burger in Middle East

The spiciest burger the region has ever seen goes on sale today – boasting an eye-watering combination of chillis from around the world. It is so fiery that customers at Qube Sports Bar in Dubai must sign a legal waiver before biting into it.

The “QUBE Inferno Burger” is made of 100% freshly ground beef and packed with a selection of the hottest chillis around.

In the patty mix are homegrown UAE chillis, chopped Birds Eye chillis from India and Sri Lanka, flaked Cayenne Pepper and chocolate Habanero chillis, which pack in more than twice the spice of a regular Habanero.

On top of the burger is Lava Sauce, a Sambal-style concoction featuring a red-hot selection of chillis from across South-East Asia.

No part of the burger is left without a kick of heat with even the toasted sesame seed bun packing a punch thanks to an infusion of Scotch Bonnet chilli oil and chilli seeds.

The challenge is now on for those brave enough to take on the Qube Inferno Burger – with the only conditions being that they must leave an empty plate within 30 minutes to get the burger free.

Anyone who tackles on the red-hot creation and wins also gets their name up on Qube Sports Bar’s “Wall of Flame”.

Chef Sunil Anandan has spent the last month sourcing chillis from all over the planet and perfecting the recipe in the kitchen at Qube Sports Bar, located upstairs in the clubhouse at The Track golf course, Meydan.

He was on-hand when a testing panel this week tasted the first batch of Qube Inferno Burgers.

People need to be warned this is not for those who cannot truly handle eye-watering heat,” said Sunil, who has experimented with chilli-inspired dishes throughout his career.

“There are customers who like to ask for more of a spicy kick in their meals. Now they have the Qube Inferno Burger, so we will see if they are really up to the challenge.

“They have the chance to be put up on the Wall of Flame and those who don’t manage it will forever be on my own personal Wall of Shame!”

Chillis are graded by heat on the Scoville Scale with the chocolate Habenero rated at a massive 400,000 and chillis such as the Birds Eye at around 100,000.

Both of those are in the Qube Inferno Burger and of the 20 individuals who sampled it during testing only two were able to complete the challenge.

Sustainability is the Main Course on new ‘Go Healthy’ menus by Mövenpick Hotels & Resorts

Mövenpick Hotels & Resorts in the Middle East has launched an exciting, new ‘Go Healthy’ initiative to produce tasty, nutritious dishes that are not only good for guests but also good for the planet.

‘Go Healthy’ menus are being created in all 26 Mövenpick Hotels & Resorts across the Middle East offering guests a wide range of meal choices featuring healthy ingredients.

But delicious food is just part of the bigger ‘Go Healthy’ picture. The use of local produce, the sourcing of seasonal ingredients, working with quality local suppliers and environmental awareness are key to every menu.

“Sustainability is at the heart of everything we do at Mövenpick Hotels & Resorts and our ‘Go Healthy’ programme underlines this philosophy taking a holistic approach to food choices from every source to every table in every hotel,” said Peter Drescher, Vice President of Food and Beverage for Mövenpick Hotels & Resorts in the Middle East and Asia.

“Supporting quality local suppliers helps the community and using local seasonal produce reduces the need to rely on imports which benefits the environment.”

Good sustainable practice also underpins every culinary choice. At all Mövenpick properties in Dubai, endangered species of king fish and hammour are no longer available, while in Mövenpick hotels in Doha prawns are off the menu during the June to August breeding season.

A commitment to sustainability may beat the heart of every Mövenpick hotel and resort, but each ‘Go Healthy’ dish is as distinctive as the restaurant in which it is served.

At Mövenpick Resort & Spa Tala Bay Aqaba everything from bread, milk and vegetables to fruit, eggs and spices is locally sourced with all the ‘Go Healthy’ ingredients for the hotel’s popular ‘Assorted Arabic Mezze’ bought from nearby markets.

At the Mövenpick Hotel Doha at least 40% of menu ingredients are sourced locally, with grouper served with rocket leaves and pomegranate essence a popular ‘Go Healthy’ dish.

• 90% of vegetables and seasonal fruits are sourced locally at the Mövenpick Resort & Spa Dead Sea with local honey proving to be a particular guest favourite.

• At the Mövenpick Hotel Beirut more than 75% of ingredients are sourced from nearby suppliers and game meat dishes are ‘Go Healthy’ classics.

• At Mövenpick Hotels & Residences Bur Dubai butter and cream are never used in dishes. Fatty proteins such as duck are off the menu and the cornerstones of the hotel’s ‘Go Healthy’ menu are chicken and turkey, lean cuts of beef, and other ‘fat burning’ ingredients known to have health benefits such as green tea, yoghurt, whole grain cereal and sardines.

• At the Mövenpick Resort Petra chefs have introduced homemade potato sambusek and only use seasonal fruits and vegetables. The hotel’s olive oil is produced in nearby Wadi Mousa.

• At the Mövenpick Hotel & Resort Yanbu in Saudi Arabia chefs buy traditional ‘sayadia fish’, mint, dates and lamb direct from nearby markets with the hotel’s date cakes proving hugely popular.

“Our ‘Go Healthy’ concept builds on Mövenpick Hotels & Resorts’ reputation for quality food and culinary excellence,” said Peter. “Eating good food should make you feel good in every way.”

To celebrate the launch of the new Go Healthy menu, one lucky Facebook fan will be wining a 3-night stay at Mövenpick Resort & Spa Dead Sea, Jordan. Guests are invited to watch the #MovenpickHealthy videos and vote for their favourite one by visiting www.bit.ly/MovenpickHealthy

Swimming At Dusk

Happy hot Sunday readers! It’s 40 degrees celsius here on this part of the universe, so weekend afternoons are spent swimming. We usually head to the pool around 4 o’clock pm for an hour or two of dip. But yesterday, the area was packed – and there’s like six outdoor pools opened within the vicinity. Families with their little kids and even adults all took refuge in the water.

The good thing though, pool is open until 8 pm so we only waited two hours and walked back again to find it almost empty. It was such a serene sight with led pool lights illuminatinn the tropical shaped swimming pool. Little C dived to his heart content while his father and I took turns to doing a lap. I am really trying to improve my confidence in water to keep up with my son. Hubby thinks I am okay now but I still want to improve my breathing technique.

How about you there? How is the weekend going? Enjoy your Sunday dinner!