Ramadan is a time for family, friends, self-reflection and celebration.
This year we are sharing a curated collection of recipes that will elevate your Ramadan 2025 gatherings with a range of indulgent dishes that are idea for this season, and beyond. In this recipe series award-winning chefs and mocktail masters share the secret recipes behind much-loved dishes, Ramadan Tent specials, and refreshing, flavourful drinks from some of the most revered restaurants in the region.
Each recipe is set to be a hit with the entire family.
Pici Crab and Pomodoro Pasta
Osteria Funkcoolio is a funky creation of Chef Akmal Anuar, presents a vibrant and unconventional dining experience, blending Italian culinary traditions with a modern, playful twist. The restaurant's name itself hints at its unique approach, promising a departure from typical osteria fare. With a focus on fresh, high-quality ingredients and innovative flavour combinations, Funkcoolio delivers a lively atmosphere and a menu that surprises and delights. It's a space where classic Italian dishes are reimagined with a contemporary sensibility, reflecting Chef Akmal's signature approach to gastronomy and offering a memorable, energetic dining experience in Dubai's bustling culinary landscape.
Pici Crab Pomodoro is a dish that elevates classic Italian comfort food with a touch of seafood luxury. It features thick, hand-rolled pici pasta, known for its rustic texture and ability to hold sauce, tossed in a vibrant pomodoro sauce made from ripe tomatoes, garlic, and herbs with a flash of warming Calabrian chili. Fresh and succulent crab meat adds a delicate sweetness and briny depth to this dish that complements the tangy tomato sauce.
Ingredients for Sauce Base:
- 90g of pici pasta
- 110g of fresh pomodoro tomato
- 1g of garlic, peeled and minced
- 2g of Calabrian chili pepper, whole pepper
- 50g of jumbo lump crab meat, pasteurised and chilled
- 30ml of fish stock
Seasoning and Garnish:
- 1g of fresh parsley, chopped
- 45g of Parmigiano Reggiano cheese, grated
- 1g of finely ground salt
Cooking Method:
- Prepare the sauce: heat a pan over a medium heat, and add a drizzle of olive oil.
- Add minced garlic and chopped Calabrian chilli peppers, sauté until fragrant.
- Add fresh pomodoro tomatoes and cook until soft, allowing the sauce to reduce slightly.
- Pour in the fish stock and let it simmer for a few minutes.
- Cook pasta: boil water in a large pot, add salt, and cook the pici pasta until al dente.
- Drain the pasta and add it directly into the sauce, tossing to coat evenly.
- Add the crab meat and seasoning: gently fold in the crab meat and let it warm through in the sauce.
- Add salt to taste.
- Plate the pasta and sprinkle freshly chopped parsley on top.
- Generously grate Parmigiano Reggiano mixed with the dish.
- Roasted pinenuts over the dish.
- Serve immediately and enjoy!
About the Chef
Akmal Anuar's culinary journey began in the humble setting of his family's hawker stall in Singapore, igniting a lifelong passion for food. Now a driving force in global fine dining, has established a portfolio of acclaimed restaurants, including Michelin-starred 11 Woodfire and 3Fils, across Dubai, Abu Dhabi, Singapore, New York, and soon, Paris.
Throughout his career, Akmal has had the privilege of collaborating with culinary luminaries such as Dan Hunter, Luis Andoni Aduriz, and Yasuhiro Sasajima, enriching his expertise and broadening his culinary horizons. Alongside his wife, Inez, he co-founded White Rice Co., a boutique hospitality company that oversees this impressive network of dining establishments. Today, Akmal continues to push the boundaries of gastronomy, developing groundbreaking dining concepts while remaining deeply connected to his origins, ensuring that each creation reflects and blend his heritage with innovative culinary approaches.
Osteria Funkcoolio,
Port de La Mer, Jumeirah 1, Dubai
@funkcoolio @whitericeco
