Create your own chocolate that tastes of Dubai dreams
For a man so accomplished, dessert specialist chef Nouel Catis Omamalin is unassuming, mild-mannered, soft-spoken, and always with a ready smile.
Omamalin is the talent behind the viral Dubai chocolate bar with pistachio and kataifi centers that took social media by storm.
The gentle chef who hails from Dipolog City fell in love with cooking, influenced by his mother Gabina Gracia “Ina” Catis Omamalin who herself was a gifted cook and baker.
He was in his teens when he first experimented in the kitchen. His climb to the top was, in his words, “ambitious.” He chose Dubai as his playground to express himself through his craft, after working in hotel kitchens all over the world.
Why Dubai? Well, as Omamalin put it, Dubai is the most iconic city in the world. “It is no longer the American dream but the Dubai dream.”
True enough, it is in Dubai where his fantasies became reality. His major pivot was his tenure at the ultra-luxurious Burj Al Arab where he became the first—and at the time, only—Filipino to join the pastry team.
The doors of opportunity swung open and offers poured in. Having seen Omamalin’s potential, his superiors and friends encouraged him to take a leap of faith and to cast out on his own.
Uncertain of the path he would take, he ventured as an inflight chef of Etihad Airways. It was after his time in the sky that Omamalin knew without a cloud of doubt that he was ready to show the world what he is capable of.
Innovator
Omamalin flourished as a recipe innovator for over a decade. It was during this time that he crafted the original recipe for what would become the world-famous Dubai Chocolate featuring his signature Pistachio Kunafa that has been reinvented in numerous renditions.
As far as the chef is concerned, being copied is the highest form of flattery. What sets Omamalin apart is his ability to keep fresh ideas flowing. He has fashioned many trendsetting, unique desserts that have captivated the Dubai dining scene.
When he talks about work and his creations, he transforms into a passionate artist full of confidence, well aware that he has what it takes to express himself through his creations, stamping each one with his personal touch. His blend of classic desserts and chocolates with a Middle Eastern touch are often subtly kissed with Filipino flavors.
Omamalin is a consultant famous for whipping anything his clients fancy. As far as limits to his creativity go, it seems limitless.
He launched Snapp, a whole new line of Dubai chocolates in various flavors, which is more refined and better executed than the first he created.
He also debuted the Chef Nouel brand. This is where he births collabs and one-of-a-kind projects. This is where he shines as a chef who works magic with desserts.
I am most excited about his latest pursuit, Sweet Life Desserts. Sweet Life allows you to build your own chocolate bar. Through its website, one can:
- Pick your shell—dark, milk, or white chocolate.
- Choose a base like French caramel, whipped Nutella, pistachio butter, etc.
- Mix in what you fancy: crushed Oreos, lotus biscuits, s’mores, etc.
- Finish with your flavor twist: Salted Caramel Halawa, Pecan and Pretzel Crunch, Pistachio and Kunafa, etc.
The Sweet Life Desserts offers over 50,000 combinations. All handcrafted and made fresh, just for you. Visit thesweetlifedesserts.com.
Homecoming
After establishing himself in Dubai, Omamalin yearns for home. The visionary feels the need to express himself and to put together a unique line of Filipino classics laced with Middle Eastern flavors that he holds dear.
In his hands, the ordinary becomes extraordinary.
Have a taste of Omamalin‘a masterpieces through Khaiba at The Balmori Suites. The four-hands collaboration with chef Sonny Mariano showcases contemporary Filipino cuisine with a kakaiba Dubai twist. The event will run through July 13.
Nouel’s Ube Madeleine
- 20 g dehydrated ube powder
- 120 g coconut milk, 17
- percent
- 80 g coconut oil, cold-pressed, melted
- 120 g eggs, whole
- 120 g sugar, raw
- 5 g vanilla paste, pure
- 50 g wildflower honey
- 1 g ube essence, oil-based
- Purple color
- 100 g all-purpose flour (10.3 percent), bleached
- 10 g baking powder
- 2 g Salt, noniodized
Prepare ube paste by mixing together the dehydrated ube powder with the coconut milk in a pot and cook over medium heat, stirring constantly with a rubber spatula, until it thickens and the moisture is reduced as much as possible. Cool down to 30 degrees Celsius.
Add melted coconut oil but do not mix.
In a mixing bowl, whisk the third batch of ingredients (eggs, sugar, vanilla) at high speed until very thick and stiff.
Sift dry ingredients and fold in batches into the egg mixture.
Take a fourth of the batter and mix with the melted coconut oil and ube paste until well combined and smooth. Fold it back to the batter carefully mixing until well combined.
Chill for at least an hour before baking in a 180 C for about 12 to 15 minutes or until very puffy.
Allow to cool completely before dipping the cakes in tempered chocolate.
Omamalin’s choice: a combination of 64 percent Auro and 32 percent Valrhona Dulcey.
Follow @iamreggieaspiras on Instagram and Facebook; visit reggieaspiras.com
