Abu Dhabi’s oldest market shapes a modern chef’s kitchen
‘Every time we doubt the quality of vegetables from the hypermarkets, we get the chance to come here and pick out each one ourselves,’ says Clara Ida Jensen, sous chef at Restaurant Blue, describing her story at the Mina Zayed (Mina) Market. The market has been part of her journey since the earliest testing days of the restaurant, long before it ever opened its doors. For her, visits to Mina…
Clara Ida Jensen, the sous chef at Restaurant Blue, is a firm believer in the quality of vegetables sourced from the Mina Zayed Market. For her, visiting the market is akin to attending a farmers' market, but more authentic. The restaurant, located in Mamsha Al Saadiyat, primarily sources its raw produce from the city's oldest corners, with a philosophy of using ingredients in season instead of shipping them from various countries.
Jensen and her team appreciate the control they have over the ingredients at Mina, which they can pick, taste, and choose from, unlike prepackaged items. The market has also played a significant role in shaping Jensen's culinary journey, providing her with relationships and traditions along the way. She reminisced about discovering green plums eaten with salt and lemon in Lebanon at Mina, which became one of her culinary inspirations.
The Mina Zayed Market, the oldest market in Abu Dhabi, has been a part of the restaurant's journey since its early days. Many of the original vendors have passed their stalls down to their children, making it a third-generation market. The market, along with other shops, is set to be transformed into a mixed-use destination as part of a redefined plan by the Abu Dhabi government.
Written by urgent.news from Gulf News's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
