New Jamaican restaurant Miss Lily’s has built itself a heck of a reputation since it opened just after Eid, but what is it all about? tabloid! chatted to executive chef Adam Schop, over from the restaurant’s New York City base, to find out more.
What are the defining elements of Jamaican cuisine?
The defining elements of Jamaican cuisine are twofold — a use of ingredients such as ackee, pimento, ginger, thyme and scotch bonnet to give dishes their provenance — [and] remaining truthful and respectful of traditional methods and cooking styles such as jerk and stews.
How does Miss Lily’s approach this cuisine — is it strictly authentic, or modernized/tweaked?
Miss Lily’s cooking implements both elements of using Caribbean ingredients and time-honoured cooking methods. We also like to take inspiration from food ideas and cultures that we believe can cross cultural lines with success — for example the Jerk Ramen utilises mainly Jamaican ingredients such as fortified jerk chicken broth, ackee, scotch bonnet pepper paste, and scallion, and combines with Japanese ingredients, dashi and ramen noodles. While the flavours are very much Jamaican by nature, the aesthetic is strictly Japanese, which plays a part in the fun for our guests.
How does the Dubai Miss Lily’s differ from the New York outlets?
We didn’t wish to create a Miss Lily’s that would be different per se. We’re still young and developing our menu and style so for now we are doing our best to continue to cook delicious food and provide memorable hospitality.
Miss Lily’s has been insanely popular since it opened here. Why do you think that is?
From outset, the Miss Lily’s team wanted to create a venue that would provide an engaging environment with ‘craveable’ food and legendary hospitality. Our point of reference has been to stay truthful to creating a Caribbean vibe, with design elements from Jamaica, soulful music and energetic staff.
What are the do-not-miss dishes on the menu?
I would recommend to start, hot pepper shrimp and jerk corn, followed by curry goat stew, slow-roasted pimento short ribs and sides of rice and sweet plantains, finishing with a dark and stormy cake with ginger ice cream.
You’re not Jamaican. How did you end up cooking Jamaican food?
I was interested in joining the team as soon as I met the owners. Serge Becker is a legendary NYC designer and personality with a tremendous body of work behind him; Paul Salmon, who owns the most beautiful resort, The Rockhouse Hotel, located in Negril, Jamaica, immediately opened his doors, sending me down to collaborate and be shown firsthand what Jamaica has to offer. And of course Binn and Genc Jakupi, nightlife impresarios who built a stalwart reputation operating the most successful clubs in Manhattan. This team of exceptional talent and tenure made it a simple choice to join the company.
