Oliver Ephgrave

Jul 4th 2018

This American Independence Day, make sure you say aloha to DXB’s very own Hawaiian restaurant Wanna Poke in Terminal 3, B-Gates.

Decorated with surf boards and wood panelling in the new street food hub The Daily DXB, the stall will transport you to America’s 50th state before you’ve even tasted the terrific Pacific fare.

Rahul Khosla, executive chef, explains the secrets behind a great tasting poke, Hawaii’s famous Japanese-influenced raw fish salad. “The way we marinade and mix the ingredients is really important to the flavour of the overall dish. At Wanna Poke you get a choice of base and marinade.”

You can also opt for a signature bowl like the ‘Makai’ with sashimi grade salmon and tuna, traditional sushi rice and dressed with honey-ginger tamari soy sauce and sesame kewpie.

Within the bowl of delights you’ll also find edamame, cucumber, cherry tomatoes, spring onions, pickled ginger, crispy shallots and wakame, an ingredient that’s not usually found in Hawaiian poke bowls.

The edible seaweed adds a distinctive taste and texture to a dish that’s already brimming with crunchy, umami goodness.

We’re sure that next time you’re travelling through DXB you’ll Wanna Poke.

Wanna Poke is located in The Daily DXB, near Gate B7, DXB Terminal 3