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      Are you entitled to the new 4-day work week in the UAE?

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      Life

      by Sarah Joseph
      2 hours ago

      UAE federal government employees will soon have a three-day weekend.
      Per the Federal Authority for Government Human Resources, UAE Federal government employees will be entitled to switch to a four-day work week under the latest rules.
      The official rules come into implementation on July 1, 2023, allowing government employees to choose their set weekly hours for the week. According to the latest law, they are entitled to no more than 10 hours per day or 40 hours per week, in both an employee and employer agreement.
      Last year, the UAE government moved to a four-and-a-half day workweek, working half-day on Fridays with flexible working hours and work-from-home options on Fridays.
      This law has been incorporated to ensure that government agencies are much more efficient had productive during the four-day work week. However, No rules have been laid for private sector employees.
      Following the footsteps of the UAE’s cultural capital, employees and students in Sharjah have been adjusting to the four-day work week since January 1, 2022.
      The results were reviewed in an official meeting in February 2023 by the Sharjah Executive Council (SEC), showcasing how this emirate has seen a rise of about 90 percent in job performance, happiness and mental health.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied & Feature Image: Instagram @walkovertheworld More

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      Body Fwrd Founder Kenzie Burke on the importance of nourishing within

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      As Kenzie Burke launches her first Body Fwrd challenge today, “The Cusp” podcast host, BRÛLÉ designer, and wellness expert shares with Emirates Woman what kickstarted her passion in wellness, overcoming challenges and the importance of “feeding” your skin.
      Tell us about the concept behind Body Fwrd.
      Body Fwrd brings forth practices around food and living in a cleansed body. Using the power of food to clear and cleanse the body to have the space to move forward, with clarity and light energy. I have committed to true transformation, doing the hard work, overcoming myself, and awakening on a spiritual level. I have created Body Fwrd to give the world tools and practices to unleash the core of who you are, transform yourself through nutritional healing, create a balanced mindset, and challenge you to be disciplined to make choices that will help you cultivate the life you truly want to live. Body Fwrd is for those who want to live an elevated life and take the journey towards becoming the very best versions of themselves. It is the home for those who are here for true transformation. Here, we show up, do the hard work, and overcome ourselves daily. As a health and wellness expert and multifaceted entrepreneur, I am here to share the life-transforming nutritional information that has grown from decades of experience, knowledge, and understanding. And no… it’s not only about food! Body Fwrd is the deep dive into the pillars of nutrition that contain the power to transform our lives entirely. What we use to fuel ourselves impacts us in every way – our physical bodies, emotional health, and spiritual balance. Your body is your home; the cleaner it is, the more space you have. Physically and mentally. I have been on a path of improvement my entire life but specifically dove into the power of nutrition, improving and evolving my ways of nourishment since 2018. It hasn’t only been about food and the more I have committed to true transformation, doing the hard work, overcoming myself, and awakening on a spiritual level, the more I have deepened my practices around food and living in a cleansed body. I created my eating method based on realizing that we are meant to clean and clear out the body and live in a cleansed state. It is our birthright to feel abundant, clear, and healthy and create an environment that can thrive. Not one that is prone to illness and disease, and we should all be proud and love the body we live in. We have normalized being sick, eating rubbish, applauding, and hopping on and off different, trendy ways of eating. But I wholeheartedly believe that we are meant to live and embody a cleansed state. We are energetic beings; what you put into your body, the energy and people you have around you, the thoughts you think – these things live inside of us. I look at my body this way: you wouldn’t leave dishes in your sink for weeks, forget to vacuum your rug, or never do your laundry. You want your physical house to be ‘clean’; otherwise, it would affect your life. Your body is no different.

      “Here, we show up, do the hard work, and overcome ourselves daily.”

      Your visuals are stunning – do you create them yourself?
      I do! I have a photographer who has worked with me through all the seasons of my entrepreneurship journey – and it is cool to see how we have evolved throughout the years. But, as far as the images that are not of me – I take them! I love visuals, a vibe, and good branding. All my visuals for Body Fwrd are the easiest for me to create. Body Fwrd is my lifestyle. Every picture and moment is taken in real time as I am about to eat, move my body, do meditation, and the list goes on. My strongest sense of Human Design is ‘taste’. I think that plays a role in creating beautiful environments, visuals, food dishes, the way I dress… I am a natural-born tastemaker.

      You previously built a business around food and wellness then left it. How did you come to a place where it felt right for you again?
      I built a business in food and wellness and then left it entirely. I resisted it. But I also resisted my own power and had (and am overcoming) an addiction to pain. I self-sabotaged and dimmed my own light quite a bit, and doing this to my old wellness business was a part of that pattern. What many people don’t know is that I went through a massive amount of pain and endured a very dark time after doing that to my business. I cut myself off from making money, I had an entire company that I had put my all into, an assistant, and a large following who supported me, and I left all of that. It was not fun. Not empowering, and it hurt. This result stemmed from my childhood — dimming my own light, not letting myself receive goodness, love, and money without pain. But launching Body Fwrd has unblocked me in more ways than any words could express. Through Body Fwrd I am freeing myself from myself. I have felt this deep sense of frustration ever since I can remember. I have embarked on ten million career journeys, travel, and moved houses, cities, and states. Yet… I would still feel it. And it frustrated me because it does not and has not felt like mine anymore, and I know I can live without it. With Body Fwrd, instead of searching for the next thing and creating something new, I have turned inward and got to the root of where this is stemming from. I have been suppressing myself, not letting myself fully step into my voice, knowledge, and potential. Anyone who has followed me for the last four years has seen the forward motion and journey I have been on of deep soul searching, career searching, etc. All along, there was a knock that would not stop. It just got louder and louder and the more I pushed it down, the more trapped I felt. The ‘body’ and nutritional healing aspect of my life is such a massive part of who I am and my life. I have reached the most embodied version of my body (through diet, cleansing, clearing the body, mind, and life choices). I know so much about the body and how to clear the vessel so we can move forward with clarity, self-love, and feeling embodied in our bodies. How did I know it was time to step back into the wellness world? First, I had to stop resisting. I had to stop the nagging. It was jaw-locking me and my life, and I want to move forward each day, freely in my work and my life.

      “…launching Body Fwrd has unblocked me in more ways than any words could express. With Body Fwrd, instead of searching for the next thing and creating something new, I have turned inward and got to the root of where this is stemming from.”

      How important is food and the way we eat it to our skin?
      I believe your internal reflects your external. Sure, you can use fancy creams, get facials, Botox, do all the things. However, nothing could compare to the sparkle in your eye from a healthy internal state. Food is a powerful tool we can use and harness to not only create how we feel but also how we look. Nourishing with hydrating fruits, colourful vegetables, good water and making that a daily priority will show on the external. I am such a ‘deep diver’, and as each year goes by, I learn more. I do deeper cleanses. I expand my knowledge and transform my ways of eating and living. With each year that goes by, my skin has been reverse ageing. And I feel that the older I get, the better I look. This is a result of how I eat, my wellness practices, and my dedication to my spiritual practices – the internal shows on the external.

      Where do you get the motivation to be consistent and are there any practices which have helped you with this?
      I have always been striving and dedicated to growth, evolution, and transformation. I have been like this ever since I could remember. Some of this is my innate personality and the other part is that I have always known the kind of life I want to live, the results I want to experience, the kind of people I want as my friends, the places I want to live in, the entrepreneur I want to be, the kind of wife and mother I hope to be. I have had to create this life for myself. I was born and raised in a small town in Wisconsin. I am the pattern breaker in my family. So, I have had to be disciplined and motivated to grow and evolve from a young age. If you want different results, you must have habits, routines, and rituals to help you create the life you want to live and embody the person you want to be. All the practices that I embody and that help me will be expressed through my sharings with Body Fwrd. I suggest you follow along because I have a lot to give!
      What do you avoid in terms of lifestyle to ensure you have the most balanced skin?
      I avoid processed food including sugar, poor sleep patterns, and stress. I avoid anything that brings me down and does not feel energizing or good to my mind, soul, or life. Life ebbs and flows, but I try my best to remain balanced because I know that how you feel internally is what shows externally.
      If you had to pick three hero products for skin, what would they be?
      Agent Nateur, Barefaced, and Standard Self Care.
      This is The Skin Issue – what does it mean to be comfortable in your own skin?
      It’s having a deep respect for yourself, which translates to self-love. The more work and effort I put into my evolution, the more comfortable I feel in my own skin. We all want to feel good not only in our skin but also in our day-to-day life. When you respect yourself and take the time and effort to nourish your body, move, sleep, meditate, expand your knowledge, work hard, apologize when you mess up, confront the hard conversations, and have compassion for the people around you, you build a strong foundation that deepens the relationship you have with yourself. Being comfortable in my own skin is extremely important to me – I want to live my life as an embodied human being, and that is my ‘why’ each and every day.
      June’s – The Skin Issue with Instytutum – Download Now 
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied More

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      Apple introduces new features for better mental health provision

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      Life

      by Ruman Baig
      2 hours ago

      Apple launches new features that can tap into deeper areas of health and provide powerful insights.
      Mental health and vision health features have been included in iOS 17, iPadOS 17, and watchOS 10. With this new provision, Apple emphasizes on the fact that mental health is as important as physical health and affects people every day in how they think, feel, and act.
      The new mental health features will allow users to log their momentary emotions and daily moods. It will help them assess and track their emotions and attain important information that will be pivotal in their mental health journey. All of these new features — and existing health features — are backed by science and built with privacy at the core.
      “Our goal is to empower people to take charge of their own health journey. With these innovative new features, we’re expanding the comprehensive range of health and wellness tools that we offer our users across iPhone, iPad, and Apple Watch,” said Sumbul Desai, M.D., Apple’s vice president of Health. “Mental health and vision health are important, but often overlooked, and we’re excited to introduce features that offer valuable new insights to provide users with an even better understanding of their health. These insights help support users in their daily decisions and offer more informed conversations with their doctors.”

      According to research, reflecting on one’s own mental state can help improvise emotional awareness. “Identifying our feelings has been shown to help us manage difficult emotions, appreciate positive moments, and improve well-being.” Multiple studies by researchers have shown that identifying feelings reduces emotions like sadness and anger, and positively impacts our body by slowing our heart rate. Additionally, in a survey of participants in the UCLA Digital Mental Health Study, initial results showed more than 80 percent of participants found reflecting on their mood in the study app increased emotional awareness, and about half said it increased wellbeing,” adds Dr. Michelle Craske, a distinguished professor of psychology and psychiatry at UCLA.
      Through the health app users can scroll through engaging, multidimensional shapes and choose how they are feeling in a range from Very Pleasant to Very Unpleasant. They can also select associations that are having the biggest impact on their feelings, like travel or family, and describe their feelings, such as grateful or worried.
      In addition to that, users will be able to identify the contributing factors to their mental state — whether it’s associations or lifestyle factors, such as sleep or exercise — and can use these insights to better manage their overall health.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Instagram & Feature image: @veneti.a More

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      The most adorable Kylie Jenner and Stormi Webster mother-daughter moments

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      Life

      by Sarah Joseph
      3 hours ago

      VIEW GALLERY/ 9 IMAGES
      It’s safe to say Kylie Jenner and Stormi Webster are one of the coolest mother-daughter duos.
      From their matching outfits to lavish travels together, fans can’t get enough of their unbreakable bond.
      With that, Emirates Woman decided to dig into the archives to look back at some of the duo’s cutest mother-daughter moments.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied & Feature image: Instagram @kyliejenner More

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      An exclusive interview with Executive Chef Cesar Ulloa at La Mar by Gaston Acurio Dubai

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      Adding to the thriving Peruvian restaurant scene in Dubai is the recently opened La Mar By Gaston Acurio at the iconic, Atlantis The Royal.
      Known for its myriad options of fresh ingredients, this restaurant decided to bring a unique blend of ancient Peruvian cuisine with authenticity at its helm.
      Known for its dedicated cebiche bar and an anticucho grill, this restaurant promises the entire experience from start to finish with exquisite pisco sour cocktails to complement the meal.
      Inspired by the design of a Fisherman’s Wharf, the simple interiors promise a laid-back atmosphere with natural light and colourful hues to emulate that classic Peruvian feel.
      After already receiving awards internationally, the restaurant has recently been awarded one Michelin star in the latest 2023 guide.
      Adding to the dynamic food scene in this part of the world, Emirates Woman speaks to the restaurant’s Executive chef, Cesar Ulloa to delve into its culinary journey.
      Talk us through your career.
      Before discovering my passion for food, I was fascinated with the world of magic, but that quickly changed when I began cooking and learning culinary arts at Le Cordon Bleu in Peru. 11 years ago, before I started working with Gaston, I had the opportunity to work at several Michelin restaurants including Celler de Can Roca Girona Spain (three-Michelin-star), Noma Restaurant in Copenhagen (three-Michelin-star), as well as Mugaritz Donostia, San Sebastian (two-Michelin-star). In 2012 I began working with Gaston at the original La Mar restaurant in Lima, and since then it has been a wonderful journey. Thanks to Gaston my culinary career has taken me all around the world and I am excited to see where my new chapter in Dubai takes me.

      Where does your love for food come from?
      Flavour! I enjoy trying and tasting different foods, cuisines, and most of all flavours. It’s a simple thing in life that brings me so much joy, inspiration, and excitement.
      This restaurant explores authentic flavours of Peruvian gastronomy. How was this a challenge and how did you overcome this?
      Peru boasts an abundance of ingredients that make distinctive regional cuisines and is recognised as one of the best cuisines in the world. It was important for us to capture the essence of Peruvian cuisine and bring a slice of Lima (capital of Peru where La Mar was first brought to life) so sourcing the right ingredients was definitely a priority. Leading up to the opening of the venue, it took us up to six to seven months to find the right produce – we’re currently sourcing most of our ingredients straight from Peru, from small ingredients such as chilli to staples such as potatoes and corn.
      What does it mean to you and the La Mar brand to work along Atlantis The Royal?
      Atlantis The Royal is the latest icon of Dubai and is home to a collection of ultra-luxury experiences, especially when it comes to F&B – there is no other hotel that offers a celebrity F&B showcase like Atlantis The Royal. The operations team has carefully identified each cuisine and has invited the best of the best to represent it. To be the Chef de Cuisine at La Mar, representing Gaston Acurio and my homeland’s cuisine is an honour. As I travelled with Gaston to his various venues across the globe I would always feel like an ambassador of Peru, and this is the same feeling while in Dubai and at Atlantis The Royal.

      What are the hero dishes according to you at the restaurant?
      As the only dedicated cebichería in Dubai, one of my hero dishes is of course cebiche! At La Mar you can explore a wide range of different cebiches from traditional cilantro, lime, and red onions to more unique creations such as nori and daikon. The other hero dish would be the Anticuchos, which was originally a street food and a major part of Peruvian culture. Anticuchos is grilled marinated meat packed with flavour and is served with a spicy salsa and Peruvian chilli paste. When I have these, the flavours transport me back to days as a child playing with friends.
      What are the three rules of thumb for a perfect Cebiche and what does LA MAR’s live cebiche bar add to the restaurant?
      The cebiche bar at La Mar is what anchors the restaurant, it’s a focal point that is interactive. Here we practice three very important rules of thumb which is to make sure you only use the freshest fish possible, Never use fish or seafood that’s been previously frozen, Always use fresh lime, never juice from a bottle – slice and squeeze and consume immediately. Ceviche is not a dish that should be left to linger.
      You take presentation seriously. How do you seamlessly combine design with gastronomy?
      Peruvian cuisine is so colourful, full of contrast focusing mainly on the ingredients. The country has more than 2,500 varieties of potatoes in every colour imaginable. More than fifty kinds of corn grow there, too, in shades ranging from midnight black to pale pink. So, our main focus is really the ingredient, whether it’s the delicate raw fish or the fresh garnish – we always let the ingredients be the hero. Our second focus is the chinaware, we went on a quest to find the right chinaware that will complement our dishes the most. We currently source handmade designs from both Spain and the UAE.
      What piece of advice would you give to those wishing to follow your culinary journey?
      Passion is the main drive in the hospitality industry in my opinion. You definitely need passion if you’re going to succeed. While a lot of perks come with the job which involves travelling the world, and working with amazing brands – it is possibly one of the most competitive sectors to work in, which is where passion comes in place and drives you forward.
      Working at LA MAR in different cities & continents, how do you take a brand globally while maintaining the essence of Peru?
      The DNA of La Mar is cemented by Gaston’s love for Peruvian cuisine and his energy to share it with the world. Of course, country to country the consumer tastebud differs, and they have desires for certain flavours, but we use this as an opportunity to educate the world about Peru and to entice them to explore the flavours of our cuisine. We story tell the diverse history and culture through the sense of taste no matter where we are. Another way La Mar remains true to its core is the fact that Gaston always recruits a handpicked team many of which are Peruvian nationals. I have been lucky to experience this a few times. During my career, my work with Gaston has taken me from Lima to Geneva, through each experience I’ve seen how he builds his teams while igniting enthusiasm and passion.

      How does the F&B Industry differ here from the rest of the world?
      Given its geographic location, Dubai is a cultural melting pot, and this is reflected in the F&B industry here; it’s one filled with excitement, diversity, and creativity. I think we are all very lucky to live in a city where you can discover all cuisines – especially when it’s authentic. In recent local reports, we’ve seen that Peruvian food is back on the rise – this is very exciting for everyone at La Mar. It’s been such a privilege to be part of a growing cuisine here in the Middle East region. At La Mar Dubai we try to elevate Peruvian cuisine through creative gastronomy, nicely mixing traditional flavours with unique plates. La Mar Dubai’s menu features exclusive dishes that have been crafted especially for this restaurant at Atlantis The Royal with the Dubai market and clientele in mind.
      You’ve been working with Gaston Acurio for years, what’s your biggest learning from him?
      Over the past 11 years, my journey with Gaston has taken me to different places across the world, which has been incredibly exciting as I have been able to become an ambassador for Peru. Even though we were cooking our native cuisine and Peruvian cuisine is becoming more popular, the customer differs from country to country, culture to culture. This means we never stop learning and this is something Gaston has ingrained in me.
      What’s next for La Mar?
      We opened our doors a few months ago and the feedback has been overwhelming and positive. It was also incredible being recognised during Dubai’s second edition of its Michelin Guide, where Tomislav Lokvicic, General Manager of La Mar was awarded Service of the Year and the restaurant received an honourable mention in the 2023 guide. For the time being we are going to continue delivering excellent service, delectable food, and culinary stories of Peru. We are excited to see more people to come to La Mar and experience Peru.
      June’s – The Skin Issue with Instytutum – Download Now 
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied  More

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      Eid Al-Adha 2023 dates predicted by the Emirates Astronomy Society

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      Life

      by Ruman Baig
      53 mins ago

      Get ready for a six-day long weekend as UAE astronomers have predicted Eid Al-Adha to fall on June 28, 2023.
      Looking for any further confirmation to plan your holiday around Eid Al-Adha? Here’s your cue. The Emirates Astronomy Society has forecasted a long weekend in June, starting from Wednesday June 28, giving the residents enough time to plan a relaxing break.
      Ibrahim Al Jarwan, chairman of Emirates Astronomy Society, predicted that Dhul Hijjah will start on Monday June 19. Eid Al-Adha, which falls on the 10th of Dhul Hijjah, the final month of the Islamic calendar, would then most likely be on Wednesday June 28.
      Arafat Day, which falls one fay before Eid, is likely to be on Tuesday, June 27. While the confirmation of it all still depends on the sighting of the moon, this prediction however will help you prepare better for your holiday.
      Residents of UAE residents will celebrate this public holiday from Tuesday June 27 until July 2 (which includes the weekend).

      The festival of Eid Al-Adha is all about commemorating Prophet Ibrahim’s devotion to God and his willingness to sacrifice his son, after receing a command from the almighty in his dream. But after observing his dedication regardless of the plight of the situation, God replaced Ibrahim’s son with a sheep, symbolising it as the the spirit of the festival.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Feature Image: Instagram @visitabudhabi More

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      Executive Chef at Mott 32 on bringing a contemporary approach to Chinese fine dining

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      Emirates Man

      by Ruman Baig
      3 hours ago

      Frankie Yang Tao, Executive Chef at Mott 32, talks to Emirates Man about the culinary evolution in Dubai and how important it is to blend traditional cuisine with modern techniques.
      What do the first 30 minutes of your day look like, your morning routine?
      The first thing I do every morning is cook breakfast for my daughter so I can spend quality time with her before the busy day ahead. I like to try different recipes and make a variety of dishes (she is a massive foodie). I then check guests’ feedback based on their experience from the night before and share their comments with my team, so we are constantly improving.
      Talk us through your career.
      Since I was a child, I have been deeply influenced and inspired by my family. I always wanted to explore and experiment with food. My grandparents are experts in cooking. Every Chinese New Year, we prepare a table full of dishes presented with different styles, tastes, and colours, which makes me admire the culinary process and inspires me deeply. I have been working in Dubai for 17 years (since 2006) and have experience cooking in various luxury hotels. My cooking style is not limited to Chinese food, as I am also experienced in Asian and European cuisine. From 2012 to 2016, I participated in the chef cooking and carving competition held at the Emirates Salon in Dubai. Such valuable experiences constantly inspire my process and have expanded my expertise. I am fascinated by the catering industry, and always treat my work with passion to keep the motivation going.
      How do you bring a contemporary approach to fine Chinese dining?
      I use a variety of cooking techniques combined with modern seasoning and take a lot of time sourcing the freshest ingredients from sustainable producers both local and abroad to maintain the quality of the food. However, what makes Mott 32 really stand out as a concept is its ability to marry traditional cuisine with modern culinary innovation.
      As the brand’s eighth global branch, what sets Mott 32 Dubai apart?
      Mott 32 Dubai is committed to providing customers with a unique and fashionable food experience, offering a standard of true Chinese cuisine that does not exist anywhere else in Dubai. The interiors are impressive, and we have an open-air terrace with views across Bluewater Island, JBR, Palm Jumeirah and the Ain Dubai (it is one of the highest restaurants in the world). Our traditional menu is in line with the brand’s culinary creativity, where we use familiar and bold flavours of Mott 32’s signature gastronomy through adapted versions of its classic dishes. The menu concept is consistent yet wide in its offering but of course, we have adapted iconic and traditional Chinese dishes to fit the local palate of the Dubai market. For example, we do not feature pork on our menu. Some may say this is a challenge being a Chinese restaurant, however I believe it is an opportunity to showcase the versatility of the cuisine and how it can be adapted in a skilful, yet exciting way. By replacing pork with alternative ingredients, it allows us to experiment with new delicacies and flavours, while still respecting the culture.
      Tell us about the concept of Mott32 Dubai.
      Every Mott 32 celebrates the culture and food of modern Hong Kong with a fusion of traditional and culinary innovation. It brings a menu inspired by Cantonese, Szechuan, and Beijing cuisines, and yet also showcases some of the famed restaurant’s own signature dishes. Our food aims to bring the best from the past, with honoured recipes passed down from generations to generations. The location of Mott 32 Dubai adds to its magnificence. Nestled on the 73rd floor of the Address Beach Resort, the Sunset Hospitality Group has made the whole dining experience so unique by incorporating culinary excellence, an energetic ambiance, and impeccable service all into one. Our culinary team has also been hand-selected by me, with most of our team members coming from other Chinese restaurants and 5-star hotels in the region. I truly believe we have introduced a completely new chapter of Chinese dining to Dubai’s restaurant scene.

      Having been in Dubai since 2006, how have you seen the culinary industry evolve in the region?
      In recent years the hotel and restaurant scene, as well as the increasing importance of sourcing sustainable produce from local farms and suppliers, have all contributed to the development of Dubai’s ever-expanding F&B industry. Simultaneously, there is an on-going need for fresh cooking exhibitions and large-scale food festivals. Most of the participants are professional chefs and culinary experts, which promotes the multicultural development of global tastes and deepens the depth of local culinary culture. The city’s culinary scene continues to evolve as society’s tastes and interests in food change and diversify. Dubai is definitely one to watch for all chefs around the world and now, we are seeing the rise of prestigious culinary awards, such as the MICHELIN Guide Dubai and Gault & Millau. After only four months of operations, I am delighted that Mott 32Dubai is already the recipient of one toque in the Gault & Millau UAE 2023 Guide.
      It is the world’s first luxury Chinese restaurant to expand from the East to the West, what makes it a pioneer in the Chinese fine dining scene?
      “Mott 32” pays homage to 32 Mott Street in New York, where the city’s first Chinese convenience store opened in 1891. The store served as the nucleus for what is now a vibrant Chinatown in one of the most dynamic cities. It brings the American Tang cuisine style back to Hong Kong in the form of high-end Chinese food and as a result, the menu design is simple and elegant. The unique collection comprises drinks, snacks, appetisers, and dishes from around the world. The name alone is classic. When it comes to Chinese food, few places can compare to Hong Kong. Whether it’s the best char siew or Peking duck, classic Cantonese cuisine or innovative cuisine, these restaurants can always satisfy all needs with outstanding dishes, with the highest quality of hospitality and beautiful surroundings.

      What are the hero dishes?
      We have created an ethical menu which offers Chinese dishes with Western cooking techniques and elegant presentation. Some of the diners’ menu favourites include the Applewood Roasted Peking Duck (which takes 48 hours to prepare), Truffled Mushroom Lettuce Cup Appetisers and Chilled Chicken with Szechuan Pepper and Chilli Sauce. Main courses include the signature Smoke Black Cod, Crispy Triple-Cooked Wagyu Beef Short Rib and Kung Pao Lobster are a must try. Guests also enjoy our selection of dim sum freshly made daily and plant-based signatures for those looking for a more sustainable approach to eating.
      How is Mott 32 Dubai different from its counterparts in other countries?
      We firstly implement the same quality of dishes and service as all Mott 32 restaurants globally. With its expansion to Dubai, we try to evoke the city’s energy and creative passion within our dishes and culinary style and have also curated signature cocktails and mocktails that are reflective of Dubai’s lively ambiance, such as the Fujian Negroni, Hanami, and Forbidden Rose.
      June’s – The Skin Issue with Instytutum – Download Now– For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied More

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      How I got my job as… Founder of this luxe hospitality group

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      Life

      by Sarah Joseph
      2 hours ago

      Welcome to the Emirates Woman weekly series ‘How I got my job as…’ where we speak to some incredible entrepreneurs and businesswomen both based in the UAE and globally to find out about their career paths that led them to where they are now; what their daily routines look like; the advice they’d give to those starting out; and the hurdles they’ve had to overcome.
      This week Emirates Woman spoke to Aizada Usenova, Founder & CEO of Aiza Hospitality which currently has around 30 restaurants in their portfolio including such as EVA Beach House, Saya, Milky Jar and more.
      Established in 2015, this leading hospitality group has a vast portfolio of fine dining, casual dining and lifestyle concepts.
      To understand Usenova’s entrepreneurial journey, Emirates Woman spoke to her to delve into how it all began.
      What was your favourite subject at school?
      My Favorite subject at school was art, the classics and music. From early childhood I love to draw and paint and create art projects.
      What was your first job?
      My first job was as the assistant of a director in a large construction company. Whilst studying at university, I wanted my independence, and this job was the first stepping stone in my career to understand the intricacies of how businesses run. It was also my opportunity to step out from the shadows of my family and earn my own living.

      What brought you to Dubai?
      They say in Dubai you cannot dream big enough and my goal was to reach the sky. The desire to become an international restauranteur brought me to Dubai. I wanted to expand my F&B business globally and to create a brand that would conquer the world. In 2019, the brand Saya Brasserie was created here in Dubai, which is now franchising on a global scale with branches in Los Angeles, London and even Libya.
      What inspired you to enter the hospitality space and become and launch Aiza Hospitality?
      From early age I was very interested in different and unique concepts of restaurant. It was my big dream to open a restaurant from being a child and having an interest in hosting parties for my friends. At the age of 23, I opened my first project in my hometown in Bishkek and it had tremendous success in the city. After this, my passion was ignited even further, and I started to open more restaurants. At the age of 26, I already had around five projects.
      Talk us through the portfolio. What are the new launches in Dubai?
      The Aiza Hospitality portfolio has more than 40 restaurants all over the world in Kazakhstan, Kyrgyzstan and UAE. And each concept has been designed and developed taking into the many factors including the target demographic, specialty cuisines and delivering a memorable hospitality experience for our guests. The portfolio is vast; we have a coffee shop chain, steakhouses, sushi projects, Italian cuisine, a few nightclubs, a Beach club, and numerous restaurants. We will be opening additional restaurants in Kazakhstan this year and we are also planning to enter into the Uzbekistan Market which is developing at an incredible rate now. In the UAE, we are planning to expand and open a few more Saya Brasserie concepts as the goal is to achieve around 100 branches across the world. Our dream is to take Saya across the globe and what better place to start than Dubai.
      What are the key elements of your role?
      I like to take a hands-on approach within my role as the head of Aiza Hospitality, but the aim is to build a company that will be successful globally with amazing projects that not only I, but my team are extremely proud of.
      Talk us through your daily routine.
      My daily routine revolves around my family and work. My day begins with my children and after I make sure to get them off to school, I try to get myself into the gym to work out. I feel like I need to have this balance as being a restauranteur, there are no shortages of food tastings and special dishes I need to try every day! From the gym I move into my daily meetings which revolve around trying to visit at least 2 different venues in my portfolio every day. Management meetings are a key part of my day which I prioritize to set weekly and monthly goals and to hear from my team about guest feedback, improvements for the venues and to hear from my team what they need. For me, teamwork is everything! At 7pm, I try to get home for family time and spend the evenings with my husband and kids. I call the weekends our “Holy time” as I exclusively spend time with my family trying to do different activities. We really enjoy spending time outdoors, especially going to different parks to cycle around. I find this time with my family to be really calming and necessary relief from the crazy work-week schedule.
      What advice do you have for anyone looking to follow in the same footsteps?
      I advise everyone to proceed with caution. This is not the job for the faint-hearted, especially when you’re coming into the international market. High levels of care are needed. I know many people who have successful restaurants in their home countries who think that taking the brand abroad will also mean success in other countries. Market research is key! A great understanding of the market, the competitors and more so, the business practices is needed. I also believe that you need to live in the city you want to expand into for at least half a year to understand how it works. I also believe that the most important factor to consider is location. Location is EVERYTHING! And finding the right location isn’t easy. But once you do, and you have the right concept with the right location, you will always succeed.
      What is the best piece of advice you ever received?
      That everything has a reason. If something happening, then this happening for the best, even if you think that this is the worst. I always feel that is it important to believe in success and to take steps towards achieving it and never stop trying.

      And what is the worst?
      I will let you know when I receive it!
      What has been the biggest challenge you had to overcome?
      I think the hardest challenge was navigating Covid. As a restauranteur, there was no manual on “How to Deal with Covid” as a business owner and this was the hardest challenge I have ever had to face. It affected every one of my outlets globally. Our restaurants are dine-in experiences, and we value the interaction with our guests above all else, and having to shut down was heartbreaking as I knew not only how it would affect me, but also my teams all over the world. It was a really hard time and there was no precedent on how to navigate something that no one knew anything about.
      What are the future plans for the brand?
      The future plan for Aiza Hospitality is to grow and hopefully, conquer the world.
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