- Check it out guys. It's Trevor James
and Mr. Taster. - Mr. Taster.
I'm back!
- He's back. Yeah. (both laugh)
So excited.
And today, we're going up to the top
of the world's tallest building.
Look at that, the Burj Khalifa.
- And the restaurant is the tallest restaurant
in the world.
- [Trevor] It's gonna be a lot of fun.
- Yeah, we're gonna meet Mochamad.
He's the chef, top chef, Michelin Award,
and we're gonna have lots of fun.
- [Trevor] Let's do it.
- Let's do it. - Let's go.
(Trevor chuckles)
(upbeat music)
Today, I was so lucky to experience
the tallest restaurant in the world,
after receiving this invitation from Mr. Taster.
You're gonna get hungry
with all of this once in a lifetime, super unique food,
like billionaire burgers,
Wagyu steaks, and more.
Let's eat.
Let's go up the Burj Khalifa, man.
- [Mr. Taster] Yeah.
- Yeah. (Mr. Taster laughs)
122nd floor.
Wow. - Yes.
- [Trevor] Hi, sir.
Thank you. - Thank you.
- [Trevor] Here we go guys.
So we just got into At.mosphere, Dubai,
and it's a totally relaxed atmosphere.
You just feel relaxed and you have an incredible view.
- Exactly.
Not for us because we're always filming.
(both laugh)
- Yeah. Exactly.
- Welcome.
- [Trevor] Hi.
- Hi. How are you? - How are you?
- Very well. - Good to see you again.
You know Trevor, don't you?
- Hi, Trevor. - Hi, Mohammed.
- Nice to see you. - How are you?
Nice to meet you.
(indistinct)
- [Trevor] Yeah.
(Mr. Taster laughs)
So happy to be here.
- Hi, how are you? - This is where
the magic happens.
- [Trevor] Oh. This is where the magic happens.
- Right. So the first one is our signature
hot seafood platter.
- [Mr. Taster] Hot seafood platter?
Wow.
- And then, we will do our A5 strip loins.
- Yeah? - Oh.
- Finest grade of Wagyu.
- Wagyu - Japanese.
Wow.
- And the last one is our billionaire burger,
which is the golden burger.
- Billionaire burger. - Golden burger.
Oh, my god.
- Did you hear that?
We're gonna have a billionaire burger today.
- Yeah.
Yeah, we're gonna be billionaire.
We should have the burger first.
- Yeah, exactly.
Good luck.
- [Chef] See the marbling?
- Ah. - Wow.
- [Chef] This is Wagyu.
- A5? - That's A5.
- [Trevor] Look at the marbling.
Wow, and there's lobster.
- [Chef] It's coming from France.
- [Trevor] From France?
Whoa!
Look at that.
(hosts laugh)
Then, we've got some nice-
- [Chef] This is Scottish salmon.
- [Trevor] Scottish salmon.
- [Chef] This is the French turbo.
- [Trevor] French turbo.
- [Chef] Wild fish.
- [Trevor] And look at this cook station.
Just right to the side here
is the incredible downtown Dubai view.
- [Chef] The salt we use, it's courtesy from France also.
- [Trevor] French salt?
A little bit right on that French salmon.
Nice.
Looking good.
(both laugh)
And then, here comes the scallops.
Oh, man. It's so good to be back.
Food ranging.
These are gonna be good.
Just seasoned nicely with salt.
Oh, and here's the prawns.
Beautiful.
(indistinct) - Oh, look at that.
Nice sear.
Where are you from, Mochamad?
- Indonesia. - Indonesia?
Oh.
(Trevor speaks in a foreign language)
- Thank you. (both laugh)
- Okay, and chef Mochamad was just explaining
he's from Indonesia.
And how long have you been here in Dubai?
- 14 years.
Wow.
Oh, and then the butter.
That's gonna give it some flavor. Yeah.
Oh, yeah. That's aromatic.
Oh, look at that.
Then, there's the lobster.
We're gonna get the tail.
Wow. The nerves still moving when you put salt on it.
Oh, and here it is.
- [Chef] (indistinct) on the pan.
- [Trevor] Nice.
Oh, yeah. It's still moving.
- Going, yeah.
He's done a good job today.
- [Trevor] Yeah.
Thank you, Chef Mochamad.
Amazing.
Here's Mr. Taster at work.
- [Mr. Taster] Still moving.
- [Trevor] Still moving. Yeah.
- [Mr. Taster] Yeah, go for it.
- [Trevor] Still moving.
Oh, and then here's the platter.
It's a full-on seafood feast.
So chef Mochamad was just explaining this sauce here
is gonna be with the lobster.
That's the seafood saffron sauce, right?
Using all the bones from the fish.
- [Chef] All the bones, including the head butter.
- [Trevor] Oh.
- The brains, the heads, the lobster, so it keeps the color.
- [Trevor] The head butter?
- Yeah, the head butter. - Yeah, that's the good stuff.
(both laugh)
Finally step. Here we go.
All of the seafood in the seafood sauce.
Really amazing .
- [Chef] Just to make it more delicious.
- [Trevor] Oh, yeah.
So we've got the salmon, the turbo,
the French lobster,
the prawns, and the scallops all in there.
Okay. Here's the seafood platter.
Oh, and here's the moment.
The seafood sauce right on there. Beautiful.
Oh, and then some greens.
- [Chef] Just greens.
- [Trevor] Ooh.
- So we use the same beef.
- [Trevor] Wagyu beef.
- [Mr. Taster] Oh, the Wagyu beef.
Oh, right. - (indistinct) Wagyu beef.
We mince it and make a burger.
- [Trevor] Oh.
And there they are, right on the grill.
Wow.
And that is pure A5 Wagyu.
Oh, here's the flip.
There it is.
Caramelized onions.
- [Chef] Just going to bring it over there.
- [Trevor] Okay. And then cheddar and beef bacon.
Oh, and then here's the cheese.
The beef, bacon, cheese, - The cheese
has that gold-ish color. - Yeah.
You can see there's a bit of a gold glisten on that cheese.
Wow. Right on top of each other.
Look at that cheddar melting.
Okay. Here we go.
- So basically, in the-
(indistinct)
- [Trevor] A little bit of influence from Asia.
- [Chef] And then, French wild mushroom
and then those burger.
- [Trevor] There's the gold plated,
cheese billionaire burger.
Oh.
- [Chef] See. Magically golden.
- [Trevor] Gold spray.
Oh, yeah. Look at that. It's completely golden now.
- [Chef] And what's that?
- Oh, truffle.
Oh, wow. That's generous.
That's a lot of truffle.
Just look at all the truffles on there.
No wonder it's the billionaire burger.
And here we are, guys.
Look at that billionaire, gold plated.
Look at all the truffle on there!
- [Mr. Taster] Yeah. It's amazing.
Lots of gold on it.
- That makes sense why it's the billionaire burger.
Here's the Japanese A5 Wagyu.
- [Chef] Don't need anything, just salt.
- [Trevor] Nice.
- [Mr. Taster] That's very big.
(indistinct) - Look at that.
Right on.
That is beautiful.
Look at the marbling on there.
- [Mr. Taster] Yeah.
- [Trevor] Oh, look at that.
Oh, and then butter or with the Wagyu.
This is incredible, and I can't believe
we're at the tallest restaurant in the world right now.
Ooh.
That's gonna be nice.
- [Mr. Taster] It's amazing.
- [Trevor] Yeah. Oh, my goodness.
This is just such an amazing experience to bring you guys.
Right now, Chef Mochamad is plating the steak.
We've got a green pea puree, pumpkin puree, truffle puree.
- [Chef] Truffle puree.
- [Trevor] Some veg.
- [Chef] Some greens, broccolini.
- [Trevor] Oh, and here's the plating.
Wow. There it is.
Look at that. That's the truffle bank.
Oh, my goodness.
I wonder what the value of that is.
Do you know approximately how much
one of those would be worth?
- The gram, five to 6,000 dirhams a kilo for now,
in the summertime.
But in the wintertime, it can go up to about 16,000.
- Really? - Wow.
- [Mr. Taster] 16?
- [Trevor] That is amazing.
Look at all those truffles.
- [Mr. Taster] Let's take it home.
(both laugh)
- [Trevor] Back to Iran.
Wow. Look at that.
All the truffle.
Oh, my goodness.
And there it is.
Steak, seafood platter, saffron rice,
truffle potatoes, and the billionaire burger.
Time to eat.
Golden champagne, non-alcoholic,
- [Mr. Taster] 24?
- Karat gold. - Really? Wow.
- [Trevor] 24 karat gold.
- Oh, my god. - Wow.
This is an amazing experience.
They got the billionaire burger,
and then we got gold champagne.
- [Mr. Taster] Gold champagne.
(both laugh)
- [Trevor] You can actually see the gold in there.
- [Mr. Taster] Yeah.
- Look at that.
I think I'm gonna have to try some of that.
- Wow.
(upbeat music)
Oh.
Wow.
- That's amazing.
- It's tastes just like champagne.
- Yeah.
- It's perfect.
(both laugh)
- Oh. 24 karat golden cappuccino.
- Oh, my god. - Oh, my goodness.
- Okay. And the food is here.
- [Server] Real 24 karat gold.
- [Trevor] Okay, and the food is here.
Look at this.
Here's the seafood platter.
Oh.
(Mr. Taster speaks in a foreign language)
- [Trevor] Oh.
- [Server] Dubai's Mr. Taster.
- [Mr. Taster] Thank you.
- [Trevor] And there's the seafood saffron.
Oh, that is beautiful. - Oh, my god.
- [Trevor] Look at all the truffles on it.
- [Mr. Taster] Yeah.
- [Trevor] And look at that.
A5 Japanese Wagyu. - Japanese Wagyu.
- [Server] With truffle on top.
- [Trevor] Yeah.
Ooh, look at that gravy.
- [Server] Of course, the one and only.
- The billionaire.
- [Trevor] The billionaire burger.
What a meal.
- Thank you very much. - Wow.
Thank you.
- You're welcome, and enjoy your lunch.
- [Trevor] Thank you so much. It's beautiful.
- Thank you. - It's beautiful.
- And I'm really missing Ting right now.
Usually, she would be- - Oh, yeah. We miss her.
- Yeah, we wish you would be here, eating with us.
- Next time.
- [Trevor] Take a look at this.
Yeah, we've got a full-on seafood platter
with that saffron seafood sauce.
- [Mr. Taster] And blue lobster.
- [Trevor] And blue lobster. Yeah.
French blue lobster. And then an-
- Cappuccino.
- [Trevor] Cappuccino.
And then, this is really one of the more unique things
I've ever seen.
Look at that, truffles right from the truffle bank there
they've got in the kitchen.
- [Mr. Taster] Yeah.
- [Trevor] We've got the A5 Wagyu steak.
Look at all the truffles on there.
This is gonna be a nice meal.
Let's eat.
- Let's eat.
(both laugh)
- I think for that first bite,
I really wanna get a whole slice of truffle on there.
- Shall we go? - Let's go.
(upbeat music)
Mm!
- Mm.
- Oh.
Mm!
That beef is so just perfectly juicy.
You can just wash it down with truffles.
- Fantastic. - I feel like a billionaire.
- Yeah. I am billionaire now. (Trevor laughs)
(Mr. Taster laughs)
Or I wish.
- Oh.
You can just wash it down with truffles.
Time for that A5 Wagyu. - Yeah.
Look at that.
(both laugh)
- That's for Trevor.
- Thank you.
Look at the truffles on there. - Yeah.
- This is for me.
- Beautiful.
- Oh, look at that.
- [Trevor] This one's for Mr. Taster.
- Oh, my god. - Look at that.
(both laugh)
Oh.
- Oh, that looks awesome.
With the gravy sauce.
- There it is.
That's the billionaire steak.
- Yeah.
(both laugh)
- From the truffle bank.
(upbeat music)
Oh.
- Oh. - Oh. It's bubbly, bubbly.
- Gone.
So nice. Thank you very much.
- Thank you very much.
- Oh, my god. - Oh, my goodness.
- Amazing.
The best ever.
- Mm.
- Thank you, Eka.
- So soft. - Thank you, chef.
Thank you, chef. Thank you, Chef Mochamad.
And last up,
time for the lobster. - Lobster. Yeah.
Where's mine?
(both laugh)
Should I find it?
- Right there.
- Oh, yeah. Look at that.
Look at that. Oh, my god.
- It's just coming right out.
- Yeah. - Oh,
look at the size of that. (Mr. Taster laughs)
(upbeat music)
- [Trevor] Bubbly bubbly.
- Bubbly bubbly.
Tastes saffron-y, and salt only.
- Very soft.
Let's just go right in.
Mm.
(upbeat music)
Mm.
Oh, yeah. - Amazing. Yeah.
- Can taste the saffron.
Oh, it's muscular.
(both laugh)
Mm.
So we've just finished that delicious
mid-afternoon billionaires' feast.
And now, we're gonna have dessert.
- [Mr. Taster] Yeah. We're waiting for the dessert.
Yeah. - Just switch spots.
- [Mr. Taster] Look at the view.
- [Trevor] Wow.
- Yeah, queen of dessert.
- [Trevor] There's dessert.
(both laugh)
- Golden tiramisu. - Thank you.
Thank you very much.
- [Trevor] Golden tiramisu.
- And (indistinct) for Prince of Iran.
(Trevor laughs) - For the king.
(both laugh)
Oh, thank you. Thank you.
- [Trevor] Wow.
- [Mr. Taster] Oh, my god.
Oh, my god. Look at that.
- [Trevor] Mr. Taster.
- For Mr. Food Ranger.
- [Trevor] Wow.
- [Mr. Taster] Oh, my god. Look at that.
- [Trevor] Thank you.
(Trevor laughs)
Chocolate extravaganza with coffee, ice cream.
Oh, my goodness.
Look at how it's melting.
It's a work of art.
- My Mr. Taster's gone.
(both laugh)
- Look at that.
Amazing. Oh.
Look at that. - Oh, my god.
I love it.
- Mm!
- Yeah. It's fantastic.
- [Trevor] That is beautiful and delicious.
And you can taste blueberry.
There's definitely some nice fruitiness to that.
And look at this.
(upbeat music)
Signature cocktail.
(upbeat music)
Whoa. - Whoa.
Look at that.
- [Trevor] Look at that.
(upbeat music)
Wow.
(both laugh)
That's amazing.
- Look at that.
- It's amazing. Wow.
Look, Trevor.
- [Trevor] Yeah.
- Fantastic.
(upbeat music)
Oh, it's cotton candy.
Mm. With fresh flower.
Mm! (Mr. Taster laughs)
Mm!
- Oh, yeah. Mm.
(Mr. Taster laughs)
- Oh, that's a citrus cocktail.
That's the good stuff.
- [Mr. Taster] Thank you very much.
- Thank you so much.
- [Mr. Taster] Thank you. Thank you.
It was great. Thank you so much.
I hope to see you soon, okay?
- Thank you, Chef Mochamad.
- Thank you. - Thank you.
That was great.
- You are moving to Dubai?
- [Trevor] Yeah. Let's keep in touch.
- You know where to come.
- [Trevor] Thank you very much.
That was amazing. - Thank you.
You take care.
- Thank you. Bye Bye. - Bye bye.
- [Trevor] Bye bye.
That was an amazing experience with Mr. Taster.
You guys gotta go check out his Instagram.
I'm gonna leave a link in the description.
And also, an amazing experience
up at At.mosphere Restaurant,
tallest restaurant in the world.
- Yeah. I'm gonna say thank you to Mr. Eka,
the head chef, and the general manager.
Everything was fantastic.
And thanks to Trevor James
to back to channel again.
- Yeah. (Mr. Taster laughs)
Thanks guys. - Thanks.
Bye. - Bye.