Recipe for success: Chef Hadi Saroufim advises, shares a recipe for orange cake
DUBAI: Hadi Saroufim, head chef at Dubai's Beirut import Bar Du Port, has been cooking since the age of 10, but he really fell in love with the culinary world when he began training in professional kitchens.
“The more I worked in the industry, the more I loved it. I feel lucky to be doing what I'm doing – it just feels right,” he told Arab News.
“One of my earliest food memories is modernizing a traditional Lebanese dish, kibbeh, from my village, Zgharta, in Lebanon. I turned it into a kibbeh roll with ice cream yogurt, cucumber jelly and dry ice,” he says.
Bar Du Port. (Included)
His current favorite dish from the Bar Du Port menu is the grilled squid with dried chorizo, tomato tartare and smoky paprika coulis. “It uses simple ingredients but packs a punch,” he says. “This dish captures the essence of Mediterranean cuisine – fresh, bold and delicious.”
Here, Saroufim discusses burnt onions, annoying customer habits and the magic of vinegar.
When you were starting out, what was the most common mistake you made?
I often burned onions and garlic during the preparation. In a professional kitchen, even if you are assigned to a specific section, you have to multitask and work under tight time constraints. The pressure to juggle different tasks at once can be overwhelming, especially for a new chef. Balancing the preparation of different components while keeping an eye on cooking times and techniques is a skill that takes time to develop. The early days were tough – but important for learning how to handle everything.
What is your best tip for amateurs?
Always use the best fresh produce available. Quality ingredients can elevate a dish from ordinary to extraordinary. When you start with fresh, exclusive products, the natural flavors shine through. I have always admired how chef Alain Ducasse emphasizes “naturalité” in his cuisine, focusing on the purity of the ingredients and letting their natural qualities speak for themselves. This philosophy has also influenced my approach. Whether you're cooking a simple meal or an elaborate dish, the quality of your ingredients will always make a big difference.
Thinly sliced yellowtail with burnt orange, passion fruit sauce. (Included)
What ingredient can instantly improve any dish?
Vinegar, like Xeres vinegar, instantly elevates any dish by adding an explosion of flavor. Just a splash can lift the dish and bring out its best qualities, making it a must in any kitchen. I especially recommend it for risotto or salad dressing.
When you go out to eat, do you find yourself criticizing the food?
I definitely pay attention to the food, but I try not to be too critical. One thing I often notice is an overuse of sauces. While sauces can enhance a dish, too much can overpower the main products and mask the natural flavors.
What is your favorite cuisine?
I especially enjoy French and Japanese cuisine. I also admire the craftsmanship behind high-quality beef dishes, such as the carpaccio at Nobu, which inspires our own menu innovations.
Green lentil salad with rainbow cherry tomatoes, pomegranate and yogurt sumac dressing. (Included)
What customer behavior or requests annoy you the most?
I love to innovate and be creative – it's all part of the craft. For example, our avocado mash has a unique twist on a traditional guacamole recipe, and it once sparked a “friendly debate” with a guest about its preparation. While I always value guest feedback, it can be annoying when customers insist on dishes that match their exact home recipes, leaving little room for creativity.
What is your favorite dish to cook?
I am passionate about cooking fish because of its delicate nature and the precision it requires. Getting the timing right is critical to preserving its freshness and flavors. A dish that I particularly like to prepare is butterfly fish sea bass. I love how simple yet elegant it is – seasoned with lemon juice, olive oil, salt and pepper and served with a refreshing zucchini tartare. It's a dish that showcases the beauty of fresh ingredients and allows me to express my creativity.
Burrata with kalamata olives, heirloom tomatoes, grilled zucchini and basil pesto. (Included)
What is the hardest dish for you to get right?
One of the most challenging dishes for me is the traditional French foie gras terrine – a classic of French cuisine. It requires careful technique, especially to place the foie gras correctly. Precision is key; a small misstep can cause the layers to fuse together, compromising both the texture and presentation of the dish. Mastering the terrine requires meticulous attention to detail and a deep understanding of ingredients, making it technically demanding yet highly rewarding.
How are you as a chef? do you scream a lot Or are you more relaxed?
My focus is on maintaining calm and organization in the kitchen. On our busiest nights we can serve up to 1,200 covers in our relatively small kitchen, so it's important that everyone follows the rules. With a team of 15, discipline is essential, but I avoid shouting, as it is counterproductive.
Chef Hadi's recipe for orange cake
(Included)
INGREDIENTS
For the orange cake:
340 g of eggs; 470 g of sugar; 360 g of flour; 10 g baking powder; 230 ml whipping cream; 160 g butter (melted); 70 g of orange juice; 7 g orange peel
For the orange syrup:
60 g of orange juice; 30 g of water; 30 g of sugar
For the meringue:
3 egg whites (100 g); 200 g of sugar
Further:
50 g of orange
INSTRUCTIONS
(Note: A bain-marie is required)
For the orange cake:
1. Heat the oven to 160C.
2. Combine sugar and orange peel in a mixing bowl. Add the eggs and beat well.
3. Add the orange juice and the whipped cream. Mix thoroughly.
4. Sift in flour and baking powder. Mix until there are no lumps.
5. Add the melted butter and mix well.
6. Pour the batter into a cake tin. Draw a straight line of melted butter on top.
7. Bake for 55 minutes.
8. Remove from the oven and pour the orange syrup over the cake. Let it cool.
For the orange syrup:
1. Mix orange juice, water and sugar in a small saucepan over very low heat.
2. Let simmer while stirring until the sugar has dissolved.
3. Remove from heat.
For the meringue:
1. Heat the egg white to 65C in a bain-marie.
2. Transfer the egg whites to a mixer.
3. Gradually add the sugar while beating until stiff peaks form.
Assembly:
1. After the cake has cooled and absorbed the syrup, serve slices with a dollop of meringue and garnish (optional) with fresh orange slices and a scoop of orange ice cream.
