The Insider Reviews: Chez Wam, Chef Hadrien’s signature menu served amidst the charming ambiance of the St. Regis Gardens.
Chez Wam resides within The St Regis Gardens at the heart of The Palm Jumeirah. When driving, head towards The St Regis Palm Jumeirah and find the dedicated entrance to The St Regis Gardens.
A brief stroll through the Gardens leads us to Chez Wam. The restaurant space is open plan, with the kitchen at the rear visible to all, to witness chef Hadrien working away. There is a distinct feeling of rich nostalgia, reminiscent of a splendid manor house and we really enjoyed the vibrant atmosphere.
Chef Hadrien serving directly from his kitchen as part of the Chef’s table.
Despite its spaciousness, Chez Wam exudes a cosy ambiance, enhanced by soft lighting and a thoughtfully curated playlist that melts away the day’s tensions.
The colloquially named Chez Wam (meaning At Mine) is the brainchild of chef Hadrien Villedieu and is, as self-described, a “chef-driven restaurant”. Upon entering, we immediately encountered a reception and dining area seamlessly integrated with a striking standalone bar. The open design effortlessly accommodates a private dining area next to the kitchen for larger groups if desired. The menu, thoughtfully curated, offers a blend of intriguing yet approachable delights and it’s clear that
chef Hadrien is intertwining known international dishes with his globe-trotting culinary experiences. For starters, we enjoyed the sliced Otoro tuna with apple and ginger dressing, served in a refreshing watermelon juice bath with a side of garlic, complemented by a delightful fried camembert with black garlic and sweet Philly sauce. The precision in balancing flavours was particularly notable and made for an excellent way to awaken the taste buds and further enhance our appetites.
Lobster roll
For the main course, we opted for the roasted sea bass, fava beans and a seamless Thai emulsion. The sea bass, tender and flaky with a beautifully crisp skin, was further enhanced by the emulsion’s subtle twist. Hokkaido scallops, our second choice of main course, were wonderfully tender and sweet, bathed in a surprisingly light, yet rich Jerusalem artichoke cream sauce. Wow! These thoroughly enjoyable dishes were further enhanced with excellent service experience and a crisp, dry white wine recommended by the staff. This Chez Wam visit was wonderful and something that we will definitely be returning to in the near future.
Scallops in Jerusalem artichoke sauce.
For a mid-week visit, the Chez Wam staff were kept busy and our favourite sound (apart from the curated music) of fellow diners chatting away, relaxing into the evening among the distinct chinks of cutlery and positive compliments gently rose to an energetic hum of enjoyment. All the while complemented with background music. Sasha – the assistant general manager – confirmed our belief that Chez Wam gets even more vibrant as the run up to the weekend begins, attracting a well-heeled mixed crowd that comes to enjoy the vibe.
Chef Hadrien has gone to great effort to create a restaurant which, under his vision and direction, really captures the warmth of a home, with a professional kitchen at the heart serving excellent cuisine, inspired exclusively by his global travels and experiences. If you really want the complete Chez Wam experience, go the Al Carte route, and indulge yourself in the 11-course chef’s table and let Chef Hadrien serve you directly, or alternatively, just simply stop in for after work drinks – either route we thoroughly endorse. Chez Wam is inviting, personal and has that rare ability leaving you wanting more. Highly recommended.
