In celebration of the holy month of Ramadan, Fairmont The Palm unveils authentic Iftar and sohour experiences. Located on the Palm Jumeriah, the resort is ideally situated for local residents looking to celebrate Iftar with friends and family. As part of the season of giving, guests will also have the option for charitable contributions to a choice of local organizations.
Fairmont The Palm invites patrons to break their fast at Flow Kitchen with a selection of Iftar buffet offerings. During the holy month, specialized cuisines from around the Gulf countries will be highlighted, including hot and cold mezze from Lebanon and Syria, Emirati style ouzi, as well as live shawarma and mannakesh stations, where guests can select their choice of toppings from cheese, turkey ham, and zaatar. A variety of traditional juices will also be provided, including Karkade, Qamar Al Deen, rose water, and fresh orange juice. Additionally, a wide selection of shisha flavours will also be available on the outdoor terrace, where guests can take in spectacular views of the Arabian Gulf and Dubai Marina skyline.
Leading the culinary operations is Senior Arabic Chef, Rober Salloum. Starting his career aged 14 in Damascus in his native Syria, Rober has over 14 years experience working in Dubai, and during his career he has worked for several luxurious hotels groups, including the Jumeriah Group where he was part of the pre opening team for the renowned Burj Al Arab. Joining Fairmont The Palm during the pre opening period, Chef Rober was the right hand man for Executive Chef, John Cordeaux, leading the opening of the resort’s six restaurants and lounges. In his role as Senior Arabic Chef, Rober manages over 22 colleagues in the property’s main kitchen. Highly respected by his peers, Rober is revered as one of the best Arabic Chefs in the UAE, but is most proud of his title as ‘father’ of his two young children, aged 1 and 7 years.
Also steering preparations for the holy month is Chef Anas Alkhiami, Chef de Partie, Arabic Pastry. A Syrian native as well, Anas grew up in a large household, with three brothers and one sister, while his father ran a popular Arabic pastry shop in Damascus. As a young boy, Anas dreamt of one day following in his father’s footsteps, and immediately after completing school, he began learning the trade from his father. Having never formally trained in culinary school, Anas’ natural talent led him to start a career in hospitality as First Commis in Le Meridien Damascus, before quickly being promoted to Demi Chef de Partie. Moving to Dubai in 2009 to work with Park Hyatt as Chef de Partie, Anas has most recently joined the team at Fairmont The Palm. In his current role, Anas oversees all the operations of the Arabic bakery, which produces eight different types of sweets on a daily basis, distributed throughout the 381 room resort, as well as in Flow Kitchen, an international family restaurant and in the Fairmont Gold lounge. During Ramadan, Anas will be responsible for preparing 17 different kinds of sweets every day for Iftar and Sohour celebrations, including traditional favourites such as katayef, asabeh zanab and awamat.
Priced at AED 175 per person, AED 10 from every Iftar purchased will go towards a choice of three local charities.
Iftar buffet is available daily at Flow Kitchen during the holy month of Ramadan from sunset until 8:30pm, and is priced at AED 175 per person, including Ramadan juices and mineral water (50% discount for children). Sohour is offered daily from 9:30pm – 2am with prices starting from AED 100. To make a reservation or for more information, please call +971 4 457 3457 or email email@example.com. All prices are inclusive of 10% municipality fees and 10% service charge.