The chefs behind the succulent meats heat up the grills and season the meat. Norbert Kasumba, of Oak Room, says it’s his second year cooking at Taste of Abu Dhabi. “I was here last year and it was amazing. I got a nice experience and we sold the burgers. We always have Wagyu beef sliders,” he says, adding that while the event has only just begun, there are already plenty of people there. “I think there are going to be big numbers.”