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MEMBERS of the American Women’s Association (AWA) have been taught how to make the perfect dim sum and one-of-a-kind Japanese pizza at the Asian-fusion restaurant Meisei in Adliya.
The expat party were given a tour of the facilities including the venue’s new roof-top dining area and watched Chef Michael Sang-Kyu Lee and his team at work in the theatrical glass-walled kitchen.
He said: “I like to be unique. One of my pairings is Italian with Japanese. I love pizza, so I thought why not put an interesting combination together?
“There are differences, especially with the crust. I make two types, one being chestnut vanilla and the other, a sesame croissant.
“It’s very different with delicate flavours but marries wonderfully. Some of the toppings I use include Kobe beef, traditional cheeses such as mozzarella or goat cheese, roasted peppers, shallots, onions and baby spinach. I even have a Peking duck pizza and Jamaican jerk chicken pizza. All my flavours and influences stem from my travels. All the pizzas are priced at BD7, one cost but different tastes!”
AWA member Lori Cunnigham, 39, from Seef, said: “The pizza was delicious. I like the different flavours. It’s a great fusion of Italian and Japanese. The chef tells me his wife is Italian so that’s probably where he gets it from.”
Meisei comes under the umbrella of the Remza Investment Company, a multi-trading business group recognised for its work in the hospitality, fashion, property and pharmaceutical sectors as well as in food and beverages.
