Salalah Rotana Resort opens fine dining Silk Road

Head chef FuGang He brings flavours from Asia, Middle East and Europe
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One of the dishes at Silk Road.
One of the dishes at Silk Road.

The Salalah Rotana Resort has opened its fine dining restaurant, Silk Road, which will offer cuisine from Asia, Middle East and Europe.

The menu is inspired by the trade route from the Far East through Asia Minor and across to the Western world. The restaurant uses a variety of spices found in the Sultanate of Oman and those among the spice shipments on the trade route.

The head chef is FuGang He, from Penglai in the Shandong province of China. He has worked in the F&B industry from an early age, with experience in luxury hotels such as the Fuhua Hotel in Weifang City, China and Qingdao Ocean Spring Metro Park Hotel and international brands such as the Marriott Hotel in Doha, Qatar.

"We are very excited to be a part of the opening team in Salalah Rotana Resort and have high hopes for the launch of our beautiful Silk Road. I look forward to contributing to the overall guest experiences by sharing the authentic flavours and hearty dishes of the region, Europe and with tastes closer to my home in Asia," said He.

The venue has 80-90 elevated indoor seats, and also features an open kitchen in the airy interiors.

The menu includes Arabic stews and Far Eastern curries such as 'mirch baigan ka salan' (coconut curry mixed with baby eggplants, fried green chilies and peanuts). Traditional oriental wok fried dishes also feature, such as the Kung Pao prawns tossed with dried chili and cashews. The cold section carries a variety from the East and West, such as sushi, an assorted array of mezzeh and Italian anti-pasti. Pizza and pasta can be found in the Italian section and the grill has a selection of smokey cuts of meat as well as fresh, juicy seafood,.

A large range of signature main dishes include the lobster and duck chow mein in ginger noodles, pulled barbeque duck and mixed vegetables, and braised beef short ribs, marbled and tender, complemented by fried tofu and stewed ‘daikon’ (winter radish).

The hotel opened on March 18.

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