This is life in the United Arab Emirates. Yes, you read right. No this is not a photo taken on a Caribbean holiday. I promise you I do not lie. Believe it or not, it is right in our backyard in Ras Al Khaimah. Since we moved to RAK a little over a year ago, life has taken on an entirely new pace. Perched on the Arabian Sea (Persian Gulf), the sea views, cool sea breeze and warm village friendliness are welcome changes from the frenetic and curt essence of Dubai. The resort is nestled between the luxurious Waldorf Astoria Hotel and the mod Banyan Tree Beach Resort in the famous Al Hamra Village community.
From now on, we promise to share more about what life is like in RAK, since we get asked so often anyway. Recently baby Prento and I caught up with some friends of at brunch at the newly rebranded and refurbished Hilton Al Hamra Beach ad Golf Resort (formerly Al Hamra Fort Hotel) for an afternoon of fresh sea air and modest, good old-fashioned family fun. It’s a great way to spend a Friday afternoon and it is a fun drive from Dubai for our friends who often visit us and are now experts on the trans-Emirate trip.
Open under the skies for the entire winter season, you can reserve tables or gazebos for large groups ahead of time. With each person coming in at AED150-225, it’s really good bang for your food dollars.
The brunch caters to the entire family with a bouncy castle for children and shisha and live music for grown ups.
You may be greeted at some point during brunch by Ed Richardson, the affable and hands-on head of Food & Beverage for the hotel. It’s a warm and friendly atmosphere and he has set the example for relaxed and pleasant service with a genuine smile. Just what the doctor ordered. Kudos to him and his team. He’s changed things up a bit since he took the reigns a year ago and he promises even bigger changes after the summer break. We certainly look forward.
From live cooking stations, carving stations, sushi station, grills and even an Arabic shawarma and falafel station, they’ve got it all. We will be catching up with their brand new Executive Chef in the future but we will give him a chance to dust the sand out of his shoes as he has just taken up his post. Until then, enjoy..
Brunch is served every Friday from 11:00am -4:00pm. Call07244666 for reservations. We suggest you book before driving down.
angela says
Greetings Chef & Steward. I have benefited from your recipes in the past, but now I need help. On Sunday, I planned a meal of Jacket potatoes and fried parrot fish. the jacket potatoes were wonderful -I scooped out the potatoes and crushed with seasoned milk,butter and grated cheese and put the mixture back in the Jacket.
But the fish – tasted good, but even though I fried the fish in a non-stick frying pan the skins stuck to the bottom of the pan and the fish came out skin-less. Not pretty. What did I do wrong?
Chef and Steward says
Either of two things could have happened…
1. The oil was not hot enough when you put the fish in
2. You turned the fish a little too early. Next time test the doneness by gently easing the side of the fish up with an egg lifter.If it lifts with ANY resistance, you can flip it. If not, leave it be for a few more minutes and try again.
Sounds like dinner was delicious!