Burj Al-Rrab Dubai :

The first thing you notice about the Burj al Arab is the resort hotel’s excellent security.  As our cab drove into the complex on a moonlit Dubai evening, a friendly guard stopped us at the gatehouse and checked a list to make sure we were cleared to enter.  

Dubai seems like a very safe place.  My former boss and I had decided to stop there en route to Ethiopia and we’d already spent a day at the Dubai Mall, a fanciful oasis of shopping, ice skating rinks, dancing fountains, and mountains of food, everything from plump dates and Turkish coffee to The Cheesecake Factory. 

We had walked around the mall, which houses the second-biggest grossing Bloomingdales store in the world, in knee length skirts and sandals and, though many of our fellow female shoppers were in floor length burkas, we did not feel frowned upon or out of place. 

After an outdoor swim at our hotel, the Shangri La Dubai -- which I would NOT recommend as a family destination -- we had worked up quite an appetite and were looking forward to dining at the Burj al Arab’s famed seafood restaurant, the Al Mahara.  

Burj Al-Rrab Dubai
When we entered the lobby of the soaring hotel structure, which resembles a mast in full sail jutting out into the waters of the Dubai marina, we knew we were in the tallest all-suite hotel in the world, but felt as if we were literally under the sea because the walls of Burj al Arab’s lobby are lined top to bottom with aquaria.  

Al Mahara Restaurant
Hundreds of fish live in the most glorious and scientifically sophisticated habitat, run by the National Marine Aquarium based in Plymouth, U.K.   This environmental charity has teamed with the hotel to both preserve and protect many species of marine life both in Dubai and around the world.  It is a most impressive display but the lobby is only the tip of the ice burg.   

As we descended in a private elevator we entered the world of Al Mahara, one of several restaurants in the hotel resort.  We stopped briefly for a drink in the bar, and were treated to a tower of snacks in a sumptuous setting reminiscent of a harem with low couches, soft pillows, and subtle lighting.  

Aquarium Dominates The Space
A charming hostess soon ushered us into the main dining area where the Oval aquarium dominates the space.  The flora and fauna inside this massive 300,000 liter salt water tank can be seen clearly in a 360 degree panorama visible from every table.  

There is literally not a bad seat in the house!  We were seated at a table for two and were soon greeted by George, a fourteen year old “Napoleon” fish (really a Humphead Wrasse, whose thick lips are considered a culinary delicacy in China, thus rendering the species endangered).   

Big George Rocks
George, a big fellow, looks like a Disney character with his round eyes and fleshy mouth and our table had a bird’s eye view of him, as well as assorted colorful tropical fish, eels, and sharks, during our dinner.  

The Food Is Devine
Our attention was soon diverted from the aquarium by the food, however.  First, a delicious assortment of breads, breadsticks, and flavored butters were brought our way.  

Then, an amuse bouche, consisting of a tiny taste of pea soup and salmon ceviche, dusted with gold leaf. 

Alaskan King Crab
An appetizer of Alaskan King Crab and Foie Gras Ravioli with stewed leeks in a Lobster Jus Soup followed.  It was velvety rich and outrageous!  

Sea Bass
Marinated Wild Sea Bass topped with White Sturgeon Caviar, scallops, and pickled cauliflower melted in the mouth.  

At this point I began to wonder if our swimming neighbors were getting nervous since we were consuming so much fish but when the next course, 

Scallops
Hand Dived Scallops with Grilled Sucrine Lettuce, Ricotta and Potato Gnocchi rolled in sea shell jus was served up I forgot my concerns as it tasted sublime!  Fish “Pot au Feu”, poached fish in a Bouillabaisse 

Consomme with garlic croutons and artichoke was my favorite:  spicy and delicious!  Grilled Sea Bass with Crispy Calimari, Gratinated Clams and Mussels in an herb and seashell jus was firm, subtle, and yummy.  

Wagyu Beef 
By the time Wagyu Beef seared on the Plancha with long potato fries and sweetbread and mushroom in bone marrow was served up we were craving a little meat and potatoes.  A pre dessert palate cleanser of banana passion fruit gelee was followed by a finale of poached pear and vanilla ice cream with chocolate sauce.  

A full complement of fine ....