The R Hotel's District 5 restaurant has returned to tantalise appetites, with Chef Okiem Dallas introducing a slate of delicious bites.

From inventive omelettes to craftily flavoured spare ribs and multiple protein-rich items in between, Dallas laid out a well-received spread of dishes at a special brunch tasting event showcasing the items that will soon debut on R's breakfast and dinner menus.The culinary lead, now six months into the position at the R Hotel, told Food the baseline for his creative execution in the kitchen came with a simple question. "Why not give people a taste of traditional meals with a modern spin?"This gave way to morning starters such as the hearty 'Yard Man' omelette folded with callaloo and jerk chicken as primary ingredients.

Elsewhere on the buffet line, guests clad in summer-ready floral prints and breezy linens queued up to sample even more."We have a braised oxtail which we combine with pasta and cream," Dallas shared of the beloved Rock menu fave. "It is simmered in the meat's juice, and we add Scotch bonnet to enhance the flavour. "What's new,” according to the chef, "is our spare ribs, which we do in a barbecue sorrel reduction and slow cook for three hours."Seafood lovers tucked into Cajun garlic shrimp tacos with onions and pepper whipped up by Dallas and company."You know Jamaicans love spice. For the tacos, we did a scallion mayo that's a burst of flavours happening in your mouth all at once," raved the 34-year-old who, before being in the employ of The R, worked at Geejam.Smoked barbecued chicken sliders, teriyaki salmon wontons, and fluffy pancakes — one coconut and pineapple infused; the other with caramelised bananas and rum — rounded out his brunch fare.Meanwhile, those in search of sweet treats made a beeline to the dessert station, where towers of pineapple upside-down cupcakes and coconut bread pudding were there for the taking."The ideas for today's menu came from fine dining. Once I create something, I want my plate to look refined,” Dallas explained as he stepped in to relieve a line cook from behind the omelette station. "I strive to achieve simplicity but luxury at the same time. It's basically taking everyday ingredients and turning it into something different. Food is an art for me. I love to be innovative and put art on the plate." Amid an eclectic soundscape of retro, house, pop and reggae genres spun by turntablists Fyah Mike Entertainment and DJ Caliba, District 5's tasting event was headlined by sponsors CPJ and Pure Country.Together, they offered white-glove service for mimosa flute pours of natural juices topped with Fantinel Prosecco, which Rojah Thomas, CPJ's head of marketing, premium beverages, shared was perfect for any festive occasion: "It has delicate floral notes on the nose, and a soft velvety mouthfeel." With ringing endorsements from guests of the bold flavours present in the revamped menu, R Hotel's Operations Manager Kimesha James was delighted with the positive feedback."We were closed for a period last year and, understandably, some people still believe that remains the case. However, this menu tasting was an opportunity to show that we are back and open for business. We are very excited about what we have to offer," said James. "We are ready to invite patrons back into District 5 to have an even better experience than before."