How to Cook Chef Akmal Anuar's Michelin-Starred Dishes at Home

Aug 3

4 min read

There is a distinct magic to sitting at the counter of 11 Woodfire or Goldfish Sushi & Yakitori, watching Chef Akmal Anuar transform simple ingredients into culinary masterpieces with smoke, acid, and absolute precision. For years, like many Dubai food lovers, I assumed these Michelin-starred flavors were strictly reserved for dining out—until now.

Following Time Out Dubai's highlight on home-cooking secrets straight from Chef Akmal Anuar himself, I decided to test his techniques right in my own kitchen. From mastering his signature wood-fired sear to balancing Asian-Mediterranean sauces, here is your step-by-step guide to bringing Chef Akmal’s award-winning Dubai dishes into your home.

The Philosophy Behind Chef Akmal Anuar's Cooking

Sizzling Meltique Wagyu on the Grill. — representative image, photo by aldino hartan putra via unsplash

Chef Akmal Anuar has long been a pioneer in Dubai's dining scene. Known for creating iconic concepts like 11 Woodfire (which earned a Michelin star) and Goldfish Sushi & Yakitori, his culinary style relies on highlighting raw ingredient quality rather than overwhelming dishes with complex garnishes. When cooking his recipes at home, the golden rule is simplicity done right.

To replicate his signature depth of flavor, you must focus heavily on temperature control and foundational seasoning. Chef Akmal relies heavily on open-flame grilling, umami-rich marinades, and fresh citrus finishes to lift rich meats and seafood.

Source premium grade wagyu or fresh local seafood for authentic results.
Invest in Japanese binchotan charcoal or a heavy cast-iron skillet to mimic woodfire heat.
Keep essential Japanese pantry staples like dashi, white miso, and mirin ready.

Chef Akmal's core secret isn't a secret ingredient—it's patience with heat and letting quality produce shine without over-handling it.

Recipe 1: Wagyu Beef Skewers with Miso Tare Glaze

a dining room with a table and chairs — representative image, photo by sung jin cho via unsplash

One of Chef Akmal’s most requested dishes across his Dubai menus is the melt-in-your-mouth Wagyu beef skewer. The secret lies in creating a rich tare glaze that caramelizes over high heat, creating a crisp, smoky crust while keeping the interior tender.

To make the glaze, combine equal parts soy sauce, mirin, sake, and a touch of brown sugar in a saucepan, simmering until reduced by half. Thread cubicle cuts of Grade 4-5 Wagyu onto soaked bamboo skewers. Sear over ultra-high heat for 90 seconds per side, brushing generously with the tare glaze during the final minute of cooking.

300g Wagyu beef ribeye or sirloin, cut into 1-inch cubes
3 tbsp Japanese soy sauce & 3 tbsp mirin
1 tbsp white miso paste & 1 tsp sesame oil
Finely sliced spring onions and toasted white sesame seeds for garnish

Always brush your tare glaze toward the end of grilling so the natural sugars caramelize without burning into bitter charcoal.

Recipe 2: Charred Seabass with Ponzu Brown Butter

This dish perfectly captures Chef Akmal’s signature fusion of East Asian precision and Mediterranean warmth. Crisp-skinned seabass paired with an nutty, citrusy butter sauce creates a restaurant-quality dish that takes less than 20 minutes to prepare.

Heat a knob of unsalted butter in a pan until it turns golden brown and emits a nutty aroma. Remove from heat and stir in fresh citrus ponzu sauce. In a separate skillet, sear seasoned seabass fillets skin-side down until blistered and crispy, then flip briefly to finish. Plate with spooned ponzu butter and fresh herbs.

2 fresh seabass fillets with skin intact
50g unsalted butter
2 tbsp citrus ponzu sauce
Fresh microgreens or chives for serving

Press down gently on the fish fillet with a spatula for the first 30 seconds of searing to ensure maximum skin contact and crackling crispness.

Key Techniques for Mastering Michelin-Level Home Cooking

Recreating Michelin-starred recipes at home is as much about technique as it is about following ingredients. Chef Akmal emphasizes high-heat searing followed by adequate resting time for proteins. Never rush fish or steak straight from the fridge to a hot pan; allow ingredients to come closer to room temperature for even cooking.

Additionally, plating plays a subtle yet important role. Keep presentation clean, using wide rimmed white bowls or dark slate plates to contrast the vibrant colors of fresh glazes, greens, and charred crusts.

Rest cooked meat for at least 5 minutes before slicing to lock in natural juices.
Use sea salt flakes (like Maldon) as a finishing touch right before serving.
Balance rich fat components with immediate acidity like Yuzu or lime zest.

Where to Taste Chef Akmal's Dishes in Dubai

While cooking these dishes at home is a fantastic weekend project, visiting Chef Akmal’s Dubai dining spots offers the ultimate benchmark for flavor and texture. Whether you are looking for wood-fired steaks or refined sushi rolls, his concepts remain highlights of the local culinary landscape.

Be sure to explore our guides on [best-restaurants-in-dubai-2026-1](file:///best-restaurants-in-dubai-2026-1) and [best-new-restaurants-in-dubai-august-2026](file:///best-new-restaurants-in-dubai-august-2026) for more fine dining inspiration across the emirate.

11 Woodfire: Located in Jumeirah 1, showcasing wood-fired cooking mastery.
Goldfish Sushi & Yakitori: Located at Galleria Mall, featuring vibrant casual Japanese dining.
Osteria Funkcoolio: Akmal's bold Italian-Japanese concept in Port de La Mer.

FAQ

What restaurants does Chef Akmal Anuar own in Dubai?

Chef Akmal Anuar has founded and curated several acclaimed Dubai concepts, including 11 Woodfire in Jumeirah, Goldfish Sushi & Yakitori at Galleria Mall, and Osteria Funkcoolio.

Does 11 Woodfire Dubai have a Michelin Star?

Yes, 11 Woodfire was awarded a Michelin Star in the inaugural Michelin Guide Dubai and has maintained its status for its exceptional wood-fired culinary techniques.

What is Chef Akmal Anuar's signature cooking style?

Chef Akmal is celebrated for combining East Asian ingredients with open-flame woodfire grilling and Mediterranean influences, focusing on minimalism, intense umami, and high-quality produce.