What Mukhin calls a “concrete jungle” is now home to his newest creation and passion, Crab Market. Dubai has always been his dream city, and how better to treat your loved one that to give it everything you’ve got?
Dubbed “the vanguard of young Russian culinary talents”, Mukhin owns one of the best restaurants in the world, White Rabbit (#15 in the World’s 50 Best), and was most recently the subject of a one-hour episode of the 2017 series of Netflix’s Chef’s Table.
We had an exclusive sit down with the award-winning star.
A big fan of Middle Eastern cuisine, the Russian chef sure knows how to spoil his own taste buds as he finds comfort – and at times, inspiration – in shawarma, hummus, baba gannoush, and all sorts of mezze. “It’s holy,” he says. He speaks of traditional Levantine food as if they’re his own, firmly believing they should remain untouched, un-modernized.
He isn’t one to go all fancy, mixing foreign ingredients like truffle and Asian components just to look extravagant, as he says many other Middle Eastern restaurants are venturing into, to eventually fail.
He likes his ingredients local and fresh, and most importantly, homogeneously married together. After purchasing and running seven farms back in Russia, his home country, Mukhin advises all Dubai restaurateurs to “grow their own produce.”
And to keep it all fresh, he’s aiming at dubbing Crab Market a “seasonal” restaurant, with Russian Kamchatka Crab and sea urchins, amongst many others.
Not a first-time visitor to Dubai, Mukhin is proving his expertise in the local markets is quite brilliant. “You have to go at 5 A.M. [to local markets] before all the good things are sold,” he says as he explains how he got fresh fish, fruits, and vegetables just a couple of hours ago.
“I really like mezze as a style of dining,” he adds, while mentioning how hummus is “the closest food inspiration to Crab Market’s dishes.”
With a menu based on goods from the deep blue, you are sure to experience all sort of seafood dishes “just like you’re eating Middle Eastern mezze.” It’s that simple.