When it comes to exciting modern Asian-Middle Eastern dishes, you’ll be hard pressed to find better than the fantastically creative, multi-award winning BB Social Dining.
The DIFC restaurant is famed for its bites, baos, bowls, barbecue and more – all designed for sharing and all super-innovative and fun.
The team will be setting up in Time Out Market Dubai in Souk Al Bahar, Downtown Dubai, in Q1 2021, exec chef and co-founder Alex Stumpf talks bao with us.
How long have you been in Dubai?
Twelve years and counting – on November 23 we celebrate BB’s three-year anniversary.
Which dishes do you reckon you’re most loved for?
BB’s baos and wagyu katsu. We have lots of options on the menu – from braised meats, seafood and even a range of vegan options. Wagyu katsu started emerging as a trend globally, so we jumped on this train, but with our own special twist. We used the same dough as our baos, manipulated to a soft bread to toast. There’s a bit of German influence for the fillings – with caramelised onions and a mustard tonkatsu. We even opened a separate concept to fulfil the demand of our popular dish, and called it The Little Katsu Shop.
How did you come to be a chef?
I’m the second generation chef in our family and we always cooked and farmed at home. I wanted to travel and see the world, and there’s no better job to do that to experience all differences cuisines around the globe.
Who are your culinary influences?
David Chang and Anthony Bourdain.
What’s the golden rule in your kitchen?
Always taste the food before sending it out to your customers.
What’s your secret weapon?
A micro blade, a sharp knife and Serrano chilli.
What’s your single favourite thing to eat in the world?
German döner. It’s an evolution of the original Turkish version to meet the Berlin taste buds. I grew up with this as street food and it’s popular as a midnight snack after a good night out. Plus, even better, it will fill you up for an affordable price.
What’s your least favourite ingredient?
Curry leaves.
If you weren’t a chef, what would you be?
An F1 racing driver.
What’s the most unusual thing you’ve ever eaten?
Dried grasshoppers when I was working in Mexico City. They’re used for texture, and they were actually delicious – nutty and crunchy.
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