We’re taking Dubai Eye 103.8 on tour to the city’s BEST restaurants.

Every week we’re exploring the unique flavours and tastes of fine dining destinations with a live broadcast from the kitchen.

Every Tuesday, Mark will be kicking off our culinary tour with a live broadcast of The Sounds of Summer with Mark Lloyd from 12pm-2pm. And then from 2pm until 5pm Helen will continue the tour on Afternoons with Helen Farmer, live with a chef talking all things food.

The DSS Chef Masterclass series, live every Tuesday with Dubai Summer Surprises, exclusively on Dubai Eye 103.8.

THIS WEEK

Join Mark Lloyd live on Tuesday 11^th August from midday at Pai Thai at Souk Madinat Jumeriah where he will be joined by Chef Suthadon Chanbopho making Gaeng Panaeng Goong, one of the restaurants most popular Thai curries.

Join Helen Farmer from 2pm from Coya at the Four Seasons Resort, where they will be making delicious Maki Rolls from scratch with Chef Hasan Kayabasi.

You could take part in a live cooking experience with the head chef, Chef Suthadon Chanbopho at Pai Thai, Souk Madinat Jumeriah. Enter below for your chance to win a place at this magnificent masterclass as we celebrate two of Dubai’s leading culinary destination with Dubai Summer Surprises, only on Dubai Eye 103.8.

But not to worry…if you don’t manage to secure a place at the Masterclass next week you can join in a live cook-a-long session this Friday 7th August with Helen Farmer and Chef Parithosh Sharma at A Capella. Simply purchase the ingredients listed below and tune into Facebook Live on Dubai 103.8’s Facebook Page from 12.30pm on Friday. We'll be making a delicious Kung Pao Chicken (or Kung Pao Cauliflower if you are vegetarian!)

INGREDIENTS NEEDED

• Garlic 75 gm
• Ginger 100 gm
• Spring onion 200 gm
• Red onion 200 gm
• Yellow, red, green bell pepper each 1 piece
• Aspapragus 1 bunch
• Cauliflower 2 kg
• Carrot 200 gm
• Beans 100 gm
• Corn kernels frozen 100 gm
• Baby corn 100 gm
• Limes 4
• Dry red chili whole 50 gm
• Peanuts 200gm
• Cashew nuts 100 gm
• Sesame oil 100 ml
• Oil for frying 2 liter
• Corn flour 200 gm
• Tempura flour 500 gm
• Sweet chili sauce (Pantai) 500 ml
• Hot Sirach sauce (Huy Fong brand) 500 ml
• Crushed black pepper 20 gm
• Soy sauce 200 ml
• Vinegar 200 ml
• Sichuan Peppercorns 50 gm
• Chilled chicken breast skinless, boneless 1 kg
• Basmati Rice 500 gm
• Tomato ketchup 200 ml