Dubai is a tricky market for restaurants, and the formula for what works and what doesn’t is still a bit of a mystery. Some restaurants have managed to stay afloat though, a step ahead even, and Waka is most certainly one of these lucky few. If there are three things that are guaranteed at Waka, they are 1. Bold flavors 2. Great service 3. A good time. Our most recent shibang at Waka was their new tasting menu, Las Lineas Des Waka.
The menu is inspired by monkeys, who are symbolic of being “daring, curious and smart”, as quoted by Culinary Director Roberto Segura – quite like this menu itself! Each course is a carefully curated one, starring at least one traditional and iconic Peruvian ingredient, and aims at honoring the richness of Peruvian cuisine across it’s 3 regions. Craftily mixing traditional flavors with modern techniques, Las Lineas Des Waka takes you on a culinary journey that makes you experience a bit of Roberto’s roots, but with some quintessential Dubai flair!
Here’s how the meal went (I’ll skip some courses though, so that there are still some surprises for you when you go!:
To set the tone, we were first brought this basket of the ingredients which dominate Peruvian cuisine and can be considered the essentials in packing those bold, iconic flavors that we’ve come to love Waka for!
We started off with the most indulgent pot of handmade huancaina sauce, to be eaten with green crispy potato leaves that appeared to just be a decoration on the tree branches placed on the table! I would have liked a lot more leaves, or even some bread/chips, because this huancaina sauce was absolutely luscious and we wiped those little terra-cotta pots clean with our spoons!
Next up was a smoked crab and olive aioli salad with crispy capers, served in a crisp wafer cone, and enclosed within a smokey dome. Since I’m a fan of bolder flavors, this was my least favorite course of the night, but I’d pick this over a Beauty & the Beast rose any day, haha!
Cleverly dubbed “P.H 2.4”, this course was a stunner. Fresh sea bream. ceviche and lime mousse served atop crispy sea bream skin: sheer perfection.
I’m a big fan of all the ceviche at Waka, so it made me click my heels with joy when I saw another ceviche course, this one with Japanese scallops, avocado sauce and squid ink sauce. I also loved that this was served with plating tweezers, and made for a unique dining experience that definitely added to the enjoyment of the dish. While some might find it challenging to eat with this unusual choice of cutlery, those familiar with chopsticks should have an effortless experience.
If you like scallops, you’re in for a treat because the next course was also Japanese scallops. this time with a rocoto sauce, which is a red chili from Peru. It wasn’t spicy though, so I gather the seeds had been removed. I loved how the toasted quinoa on top added some much welcome texture.
The Grano Bendito was in impressive display of tabletop theatrics. Think Wagyu carpaccio sushi, torched right in front of you atop a banana leaf, and topped with some sauces and crispy quinoa for texture. Fair warning though, you’ll want about 12 more of these.
The “Kculli” comprised of Mediterranean octopus cooked in purple corn, with a luscious parmesan sauce! Wish this course came with some bread because once again we wiped the plate clean and ate up all the sauce with our forks!
Next up we had some 24-hours slow-cooked, milk fed lamb with an airy bean puree. This was a comforting, moreish course which even I enjoyed-the person notorious for not liking lamb!
Since we’re on comfort food, let’s now talk about the Andes course: 48 hours slow braised short rib. I loved the sauce here so much I asked for more, and although I’m usually not a fan of cooked quinoa, that’s never a concern at Waka, as they always flavor it beautifully.
Dessert was light and airy and feel heavy after the previous 13 courses at all. Perhaps I might have wanted something more acidic, with some passion fruit instead, but I did make his disappear in no time, especially as I loved how it wasn’t overly sweet.
Priced at AED , the new tasting menu at Waka is definitely worth trying. Lovingly hand-crafted by Head Chef Carlos Garcia and suavely served by Maitre D Luiz Battonyai, the meal was one one for the books and we can’t wait to continue going back to one of our steady favorites.
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