Arab and Chinese cuisines merge this Saturday in Puerto Banús

This Saturday, Puerto Banús will host a gala where the two renowned chefs, Heba Kharouf and Zhao Xiaowei, will merge the cuisines of their respective cultures, Arab and Chinese. The event, set to take place at the Muelle de Honor in Banús starting at 8:00 PM, will accommodate about 300 guests who will enjoy an appetizer supported by Sabor a Málaga, an initiative of the Provincial Council. Kharouf will prepare an eggplant 'fatté' starter, baked sea bass with tahini sauce, and the traditional dessert knafé. Xiaowei, on the other hand, will craft dishes such as caramelized lotus duck and acorn-fed Iberian ham, and a dongpo steak, which is a slowly cooked beef belly using ingredients specially brought from China. "This event provides the international tourism promotion we need, especially in such a crucial segment as 'premium'. It fills a unique space like Puerto Banús with content," states Gemma del Corral, the Director General of Tourism for the Andalusian Government. For Juan Núñez, CEO of Puerto Banús, "after four years of very high-level galas, this year we wanted to take an international turn and what better way than to unite cultures with Arab and Chinese cuisines through haute cuisine." The gala, funded by a plan promoted by the Junta to boost tourism in the major municipalities of the region, is a tribute to culinary diversity, technical excellence, and the art of sharing a meal.