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      An insider’s guide to all the must-visit hotspots in Dubai’s thriving dining scene

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      Life

      by Sarah Joseph
      24 mins ago

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      Dubai is never short of luxe hotspots to dine at.
      By adding to the Emirate’s culinary scene more and more restaurants are opening in Dubai with varied cuisine options.
      For all the new finds, swipe through our editor-approved guide of restaurants and cafés to try in Dubai.
      September – The Trailblazers Issue with Amira Sajwani – Download Now
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      Chef Gökhan of Rüya Dubai on the importance of culture in culinary excellence

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      Life

      by Ruman Baig
      2 hours ago

      Nestled within the elegant premises of The St. Regis Dubai, The Palm, Rüya Dubai, stands as a true embodiment of culinary artistry.
      This dining destination has gained renowned acclaim for its innovative Anatolian gastronomy, earning it a recent accolade within the prestigious Michelin Guide’s distinguished list.
      At the helm of this exquisite culinary journey is Gökhan Çökelez, a virtuoso in the realm of gastronomy who orchestrates the creation of exceptional dishes. Hailing from the landscapes of Turkey’s Black Sea region, Gökhan infuses his mastery into a tapestry of flavors from the Middle East and Mediterranean, skillfully weaving together the finest ingredients with an impeccable culinary technique.
      In a detailed conversation with Emirates Woman, the chef talks to us about his career trajectory so far, his focus in the presence and vision for the future.

      What inspired you to become a chef, and how did your culinary journey begin?
      My family has truly been my biggest inspiration. Growing up, our home was a hub of food, culture, and togetherness. I’d be right there beside my family, helping prepare meals and soaking in the joy of sharing delicious food. This upbringing ignited a spark within me to turn my love for cooking into a career. That’s why I decided to enroll in culinary school, to take my passion to a professional level.
      Can you share a memorable experience or dish that had a significant impact on your cooking style?
      One cherished memory that shaped my culinary approach is our family tradition of making Borek on special occasions. Picture this: we’d gather in the garden, and prepare this delicious dish on a flat sheet. The aroma would fill the entire neighbourhood with anticipation. We’d make variations like cheese, meat, and potato, combining flavours that resonate in my heart. This experience instilled in me the art of cooking with passion and soul.
      What techniques or ingredients do you enjoy experimenting with the most in your dishes?
      My technique involves giving classic recipes a contemporary twist. There’s something magical about picking fresh herbs and produce from the farm that sparks my creativity. When I think of ingredients that are my kitchen favourites, it’s always lemon, olive oil, and sea salt—my culinary trio that elevates flavours in every dish.

      How do you approach creating a balanced menu that caters to various tastes and dietary preferences?
      At Rüya, our menu is designed to have a wide variety of signature dishes that range across the 7 regions of Anatolia. From the savoury goodness of traditional meats and kebabs to lighter options like seafood, fresh salads, and plenty of vegetarian dishes, there’s a plate for every palate.
      Could you highlight a regional cuisine or cooking tradition that you find particularly fascinating?
      I’d like to shine a spotlight on the famous Simit bagel, a culinary tradition which originated in my hometown Devrek, Zonguldak. The secret to creating a truly authentic simit is soaking the dough in grape molasses. It then gets coated in yellow sesame and baked for slight sweetness making the perfect simit; crispy outside, and soft inside.
      What’s the most challenging aspect of maintaining consistency and quality in a busy kitchen environment?
      Our kitchen is a global melting pot with team members from 12 different nations. It’s a challenge to keep everyone aligned with the Anatolian cooking artistry. While Anatolian cuisine may be less familiar than French or Italian, we ensure consistency and quality through meticulous training and innovative methods.
      How do you stay updated with the latest food trends and incorporate them into your own culinary creations?
      I love exploring diverse restaurants and sampling the latest trends. Connecting with fellow chefs, sharing insights, and witnessing their culinary stories fuels my creativity. It’s a tight-knit global community that sparks my inspiration.

      Chef Gökhan of Rüya Dubai
      Can you describe a dish that perfectly represents your personal culinary philosophy and style?
      Imagine a dish that embodies simplicity and refinement – prepared with the finest ingredients and impeccable technique. My culinary passion revolves around Middle Eastern and Mediterranean cuisines. It’s all about savouring authentic flavours with a contemporary touch, celebrating the essence of good food.

      Having been raised in Turkey, how do you infuse culinary uniqueness from your country into the restaurant you’re currently heading?

      Anatolian flavours are close to my heart, and I’m thrilled to share them at Rüya Dubai. We’ve gathered inspiration from every corner – whether it’s the fresh seafood from the coast, hearty kebabs from the east, or delicious flatbreads from the north. You can savour Turkey’s rich food culture on your plate.
      What according to you is the USP of the dining experience at Rüya Dubai?
      At Rüya Dubai, our open kitchen invites guests to be part of the culinary symphony. Our menu thrives on the spirit of sharing, allowing you to embark on an Anatolian adventure through an array of signature dishes. And let’s not forget our breathtaking terrace overlooking Palm Jumeirah and the Arabian Sea – a culinary delight paired with mesmerizing views.

      How do you manage to infuse creativity into your dishes while still respecting traditional flavours and techniques?
      It’s like adding a modern twist to a familiar tune. I take the flavours we all know and love from Anatolian cuisine and give them a creative spin. Think of it as paying homage to the classics while sprinkling a bit of my own culinary imagination. The result is a harmony of tradition and innovation that keeps your taste buds intrigued.

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      How Trèsind Dubai approaches Indian cuisine through a contemporary lens

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      Life

      by Sarah Joseph
      20 mins ago

      Modern Indian fine-dining has taken over the culinary scene in Dubai with restaurants such as Trèsind, making their mark.
      By setting the benchmark for innovative dining in the emirate, the dishes are created with fine attention-to-detail by embracing a myriad of regional flavours.
      Presented through Chef Mohammad Zeeshan’s culinary vision, guests can indulge in a variety of dishes, to visualise a fresh perspective on this legendary cuisine. From Aragula pani puri to the modernist chaat tart, each dish presents a nuanced appeal with its presentation and burst of flavours.

      Located in the Arabian Court at the One&Only Royal Mirage, the restaurant welcomes guests from all around the world has already put the emirate on a global map.
      To see how it all began, we speak to Chef  Zeeshan, who began his journey with Trèsind in 2014 and has contributed to the restaurant’s overall success since then.
      Talk us through your career.
      I was born into the renowned Qureshi culinary family in Lucknow, India. Growing up, I was surrounded by food and immersed in the culinary traditions of Awadh, it was a natural progression for me to pursue a career in hospitality as a Chef. My journey in the culinary world has been marked by passion, dedication and a desire to present traditional Indian flavors in modern and innovative ways.
      What inspired you to become a chef?
      The inspiration to become a chef came from my upbringing in a family deeply connected to the culinary world. I was exposed to the rich and diverse flavors of Awadhi cuisine from a young age, and this instilled in me a deep appreciation for cooking and a desire to share these flavours with the world.
      The restaurant has put Indian cuisine on Dubai’s culinary map How did it all begin?
      Trèsind Dubai’s journey began with a vision to showcase Indian cuisine in a new light. I aimed to create a dining experience that would elevate Indian flavours and presentation to a new level. By combining modern culinary techniques with traditional recipes and ingredients, the restaurant quickly gained recognition and put Indian cuisine in Dubai on the global culinary map.
      Trèsind focuses on its presentation and gastronomic journey. Talk us through your creative process.
      The creative process at Trèsind involves a meticulous approach to presentation and the overall gastronomic journey for the guests. My team and I draw inspiration from the rich Indian culinary heritage, seeking to reinterpret classic dishes into contemporary masterpieces. The process involves experimenting with flavours, textures, and techniques to create a harmonious blend of tradition and modernity on the plate, delivering an unforgettable dining experience.

      The restaurant is known for serving progressive Indian cuisine. How do you curate a menu that’s different from others?
      Curating a menu that stands out from others is a constant challenge that my team and I work on a daily basis. We focus on showcasing progressive Indian cuisine by continuously exploring new ingredients, innovative cooking methods and artistic plating. While honouring the traditional roots of Indian cooking, we try to push the boundaries to surprise and delight diners with unexpected flavuor combinations and visually stunning presentations.
      The restaurant is known for its seasonal changes – how do you keep up with the latest innovations?
      To keep up with the latest innovations and embrace seasonal changes, we try and stay at the forefront of culinary trends. We are continuously experimenting with new ingredients and techniques, attending food festivals, collaborating with other chefs, and engaging in research to ensure that the menu evolves with each season, offering guests fresh and exciting dining experiences.
      What are some of the key hero dishes to try at Trèsind?
      Trèsind boasts a menu filled with exceptional dishes, but some of the key hero dishes that guests must try to include signature creations that blend traditional Indian flavours with contemporary twists. Examples may include The Modernist Chaat trolley, and Hunter’s Lamb Raan.

      As a MICHELIN restaurant, how is the experience constantly evolving since its launch in the UAE?
      As a MICHELIN Guide Dubai 2023 selected restaurant, Trèsind Dubai maintains a commitment to excellence, which drives the continuous evolution of the dining experience. The team strives to elevate their offerings, incorporating guest feedback, experimenting with new techniques, and embracing culinary advancements to consistently deliver an exceptional experience that lives up to the prestigious MICHELIN Guide recognition.
      The restaurant pays homage to a nostalgic time – what are some of the key elements that have contributed to this?
      Trèsind’s homage to a nostalgic time is deeply rooted in its approach to traditional Indian cuisine. The key elements that contribute to this nostalgic experience are the use of time-honoured recipes and techniques passed down through generations, the selection of authentic ingredients, and the careful preservation of culinary traditions from various regions of India. This creates a sense of familiarity and nostalgia while being presented in a modern and progressive setting.
      What is your favorite comfort meal?
      My favourite comfort meal likely draws inspiration from his upbringing in the culinary haven of Awadh. It may include soul-warming dishes such as biryani, kebabs, or traditional Lucknowi dishes that remind him of home and evoke a sense of comfort and nostalgia.
      How’s Dubai’s F&B scene evolving as a whole?
      Dubai’s F&B scene is known for its rapid evolution and innovation. The city has become a melting pot of global culinary trends and experiences. Chefs and restaurants continually strive to push boundaries, experiment with flavors, and introduce new dining concepts. Dubai’s cosmopolitan population and diverse visitor base have contributed to the city’s dynamic F&B landscape, with a wide array of options ranging from street food to high-end gastronomic experiences.
      What’s next in line for the Trésind?
      The team at Trèsind Dubai are known for their innovation and commitment to evolving Indian cuisine, the future holds exciting prospects. They may continue to explore new culinary territories, collaborate with other chefs, delve deeper into regional Indian cuisines, and perhaps even expand their presence to other locations, both within Dubai and beyond, to share their unique culinary vision with a broader audience.
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      16 global restaurants that have undoubtedly made their mark in Dubai

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      Life

      by Sarah Joseph
      4 hours ago

      VIEW GALLERY/ 16 IMAGES
      For a myriad of culinary options, Dubai is the place to be.
      As the emirate is well-known for offering an unparalleled fine-dining experience no matter what the cuisine, Emirates Woman takes a closer look at all the global culinary havens that have made their mark in the city.
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      Executive Chef at Address Grand Creek Harbour on his culinary journey and future vision

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      Meet Shokry Abouelsoud, the exceptional culinary mastermind leading the team at Address Grand Creek Harbour.
      With extensive international experience and a passion for gastronomy, Chef Shokry brings a wealth of knowledge to his role as Executive Chef at this prestigious 5-star property. Having obtained a Diploma in Hospitality from the Australian Skills Management Institute and honing his skills over a decade-long career, he has worked with renowned hospitality brands to create culinary masterpieces that showcase his creative flair.
      In an exclusive conversation with Emirates Man, Chef Shokry talks about his culinary journey so far and what’s his vision for this new haven by Address.
      What inspired you to become a chef, and how did you develop your culinary skills?
      My journey as a chef began at a young age when I developed a passion for cooking and a goal of mastering my craft. For me, being a chef is not just a profession, but a deeply rooted passion and a platform for creativity. There is no greater joy than seeing the satisfaction on the faces of my guests when they indulge in the culinary creations I’ve carefully crafted. Over the years, I have honed my culinary skills through continuous learning, experimentation, and dedication. It’s a constant process of refining my techniques, exploring new flavours, and expanding my culinary knowledge.

      Can you describe your creative process when developing a new dish or menu?
      The creative process behind developing a new dish or menu is a fascinating and ever-evolving journey. Becoming an executive chef or even a sous chef doesn’t happen overnight; it requires years of hard work and experience in the kitchen. While creativity is an exciting aspect, it is essential to have a solid foundation of culinary knowledge and methodology. Understanding the intricacies of cooking various dishes and mastering the techniques is crucial to gain confidence in the kitchen. Once that knowledge and precision are in place, it enhances my creativity. I draw inspiration from different cuisines, ingredients, seasonal produce, and cultural influences to create dishes that are both innovative and harmonious in flavour.
      How do you balance the need for consistency and innovation in your cooking?
      Maintaining a balance between consistency and innovation is never a challenge in a cosmopolitan city like Dubai. The clientele here is incredibly receptive to new culinary trends, and my team shares the same spirit of adaptability. While consistency is important to uphold high standards of quality, innovation allows us to continuously surprise and delight our guests. By infusing new ideas and flavours into our culinary creations, we ensure that our menu stays fresh and exciting. This balance between consistency and innovation keeps our guests intrigued while maintaining their trust in the culinary experiences we offer.

      Tell us about your journey as a chef and how did it begin?
      From a young age, I always felt my palate was different to others. My unique skill for enhancing well-known foods with subtle tweaks set me apart early on. Even as I began experimenting with my first simple dishes, I couldn’t settle for mediocrity. If a meal failed to satisfy me, I instinctively sought ways to elevate its flavours and transform the overall dining experience. This passion for culinary excellence grew with me, and I pursued formal training and education to refine my skills. Through hard work, dedication, and a pursuit of excellence, I climbed the ranks in the culinary world, taking on various roles and responsibilities. Each experience shaped me as a chef, instilling in me the values of discipline, creativity, and a deep understanding of the art of gastronomy.
      Can you share your philosophy on sourcing ingredients and supporting local farmers and producers?
      At Address Grand Creek Harbour, we hold transparency in the highest regard when it comes to sourcing ingredients. We want our guests to know that sourcing the best products goes beyond conforming to certification processes. We prioritise building strong relationships with the best suppliers and producers, both in the UAE and overseas, to ensure that we have access to the freshest and highest-quality ingredients. Supporting local farmers and producers is of utmost importance to us as it fosters a sense of community and contributes to the sustainability of the local food industry. By championing responsible sourcing practices, including at our new weekly Sparkling Thursday where we source our oysters from Dibba Bay, we can provide our guests with exceptional culinary experiences while making a positive impact on the environment and the local economy.

      What is your approach to pairing flavours and creating harmonious combinations in a dish?
      When it comes to pairing flavours, I believe in achieving a delicate balance rather than overpowering the palate. My approach revolves around harmonising flavours and textures to create a memorable dining experience. Each ingredient is carefully chosen to complement and enhance the others, resulting in a symphony of tastes that dance on the taste buds. By considering the interplay of sweet, salty, sour, bitter, and umami elements, I strive to create dishes that are well-rounded and pleasing to all senses. It’s about creating a culinary journey where each bite unfolds a new layer of intrigue and delight.
      How do you adapt your cooking techniques to accommodate dietary restrictions or preferences?
      Accommodating dietary restrictions and preferences is a vital aspect of providing an inclusive dining experience. We approach this challenge with both specified techniques and a readiness to offer alternative ingredients. Through meticulous menu planning and the expertise of our culinary team, we ensure that guests with specific dietary restrictions can still indulge in a satisfying meal. By staying updated on the latest dietary trends and alternative ingredients, we can cater to a wide range of preferences without compromising on taste or quality. At The Restaurant, we pride ourselves on offering a diverse range of vegetarian and vegan dishes, catering to the preferences of all our guests. Additionally, for health-conscious individuals and gym-goers, we provide a nutritious assortment, including a specially designed breakfast with options like our unique Acai machine, allowing guests to craft their own refreshing acai bowls. It’s all about going the extra mile to ensure that every guest leaves our hotel with a smile on their face.

      What are some of the challenges you’ve faced in your culinary career, and how did you overcome them?
      In the life of a chef, numerous challenges arise, but two key factors have helped me overcome them: time management and optimism. The culinary industry demands long hours and relentless dedication, particularly during high-production periods. To navigate these challenges, I prioritise effective time management, ensuring that tasks are organised and delegated efficiently. Additionally, I approach each challenge with optimism, seeing it as an opportunity for growth and learning. By maintaining a positive mindset and fostering a resilient spirit within my team, we overcome challenges together and emerge stronger, continually striving for excellence.
      How important is presentation in your dishes, and how do you strike a balance between aesthetics and taste?
      Presentation plays a crucial role in the culinary experience we offer at Address Grand Creek Harbour. In today’s visually driven world, the aesthetic appeal of a dish is essential in capturing attention and generating excitement. However, while presentation is important, taste and quality are paramount. We strike a balance between aesthetics and taste by ensuring that the presentation of a dish enhances and elevates the flavours within. We believe that a visually appealing dish should also deliver an unforgettable gustatory experience. By prioritising taste and quality, while applying creativity to the presentation, we create dishes that are not only visually captivating but also delight the palate.

      How has the food landscape evolved in Dubai?
      The food landscape in Dubai has undergone a remarkable evolution. Over the years, Dubai has transformed into a vibrant culinary destination that stands out among the best. One of the significant developments has been the increasing emphasis on sourcing local produce. Dubai’s agricultural capabilities have grown, enabling us to rely on local farmers and reduce our dependence on imported products. This shift has not only benefited the local economy but also allowed us to showcase the freshness and quality of locally sourced ingredients. Additionally, Dubai has embraced international culinary trends, fostering a diverse and dynamic food scene that caters to the ever-changing preferences of its cosmopolitan clientele.
      What role do you believe technology plays in the future of cooking and the culinary industry in Dubai?
      While technology undoubtedly has its place in the culinary industry, cooking remains a task that is best performed by human hands. Though concepts like robotic chefs may be intriguing, they cannot replace the creativity, intuition, and passion that human chefs bring to the table. Technology can support various aspects of food production and operations, but it should never overshadow the human touch that makes cooking an art form. As we embrace advancements in technology, we must never underestimate the value of high-quality, handcrafted culinary creations that truly nourish the soul.
      Your culinary journey starting from has been expansive with multiple destinations on your resume – What brings you back to Dubai, and what sets it apart?
      Dubai holds a special place in my heart, and there are several reasons why it draws me back time and time again. Dubai is a melting pot of cultures, offering a rich tapestry of culinary influences from around the world. It serves as a hub for innovation and sets high standards in the culinary landscape. The adaptability and openness of the clientele make Dubai an ideal place for chefs to experiment, push boundaries, and introduce new flavours. Moreover, Dubai’s continuous growth and development have led to advancements in sourcing local ingredients, further enhancing the quality and authenticity of our culinary creations. Dubai truly stands out as a place where culinary excellence and innovation thrive.
      Can you discuss the role of sustainability and responsible sourcing in your culinary practices?
      Sustainability and responsible sourcing are integral parts of our culinary practices at Address Grand Creek Harbour. We recognise the importance of fostering a sense of community and being mindful of our environmental impact. In our efforts to promote sustainability, we have implemented practices to limit the use of non-recyclable materials and actively reduce food wastage. We champion responsible sourcing by collaborating with local farmers, fishermen, and suppliers who share our commitment to quality and sustainability. By embracing these practices, we not only contribute to the well-being of the environment but also ensure that our guests can enjoy the finest ingredients sourced with care and integrity.
      How do you stay updated with the latest culinary trends and techniques?
      Staying updated with the latest culinary trends and techniques is crucial to maintain a fresh and innovative approach to cooking. I keep myself informed through various channels such as culinary books, industry publications, and social media platforms. These sources provide valuable insights into emerging trends, new ingredients, and innovative techniques. However, I don’t simply follow trends blindly; I enjoy combining them with my own style and creativity. By infusing personal touches and unique perspectives, I can introduce new, creative trends and methods to my team, allowing us to develop our own culinary identity.
      What advice would you give to aspiring chefs who are just starting their culinary journey?
      To aspiring chefs embarking on their culinary journey, I offer the following advice: never give up and always strive to be the best in this highly competitive industry. It requires hard work, perseverance, and a relentless pursuit of excellence. Cultivate your own culinary identity by developing your own style and honing specific skills that set you apart from others. Embrace challenges as opportunities for growth and never lose sight of the value that your dedication and hard work bring to your life as a chef. It is during the toughest times that your strength, knowledge, and confidence as a chef are forged, ultimately shaping your culinary journey.

      Can you share an example of a dish or meal that holds a special place in your heart and explain why?
      One dish that holds a special place in my heart is Pain Perdu. It may seem simple, but the combination of flavours and memories it evokes make it truly unforgettable. The aroma of caramelization, the sweetness of natural honey, and the abundance of seasonal berries come together in perfect harmony. Paired with a good cup of black coffee, this dish has become my go-to breakfast. Its simplicity and the essence it carries never fail to set the tone for an amazing day ahead. It serves as a reminder that even the simplest of dishes can have a profound impact and infuse joy into our lives.
      What is your favourite cuisine to work with, and what about it intrigues you?
      International and French cuisine are my favourite cuisines to work with, and they both allow me to express my innovation and flair with incredible dishes. International cuisine allows me to explore a diverse range of flavours, techniques, and ingredients from different cultures. It offers endless opportunities for creativity and experimentation. On the other hand, French cuisine is the epitome of culinary elegance and precision. The meticulous attention to detail, the classic techniques, and the focus on bringing out the best flavours in every ingredient have always intrigued me. French cuisine represents the foundation of culinary excellence and serves as a constant reminder of the importance of mastering the fundamentals.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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      Revealed: Dubai’s second Michelin Guide for 2023

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      Life

      by Sarah Joseph
      2 hours ago

      With a tried and tested seal of approval on Dubai’s culinary scene, the highly anticipated Michelin Guide has officially presented its selection of restaurants for the emirate this year.
      Michelin-starred restaurants as well as its official Michelin Guide for the emirate have been awarded accordingly.
      In partnership with Dubai Tourism, an official announcement was made at a VIP event this morning with the former Emirates Man cover star and Chief Executive Officer of Dubai Tourism, Issam Kazim, and Gwendal Poullennec, International Director, Michelin Guides at the newly opened Atlantis The Royal.

      The stars are awarded only to eateries that are judged by Michelin Inspectors to be of a particularly high standard, and it’s unanimously respected by both chefs and gourmands around the world.
      “We never had any doubt about Dubai’s culinary potential, and this year this fascinating destination confirms its gastronomic appeal,” said Gwendal Poullennec, International Director of the Michelin Guides.
      At the VIP event which took place at Atlantis The Royal, the 90 Michelin Guide restaurants were unveiled, as well as three Michelin Green Star Restaurants for sustainability and 17 Bib Gourmands. See the full list below.
      Two Michelin Star
      New: Tresind Studio• STAY by Yannick Alleno• Il Ristorante by Niko Romito
      One Michelin Star
      • New: Avatara• New: Dinner by Heston Blumenthal• New: Moonrise• Tasca by Jose Avillez• Ossiano• 11 Woodfire• Hōseki• Al Muntaha• Armani Ristorante• Torno Subito
      Michelin Green star for sustainable gastronomy
      • New: Boca• New: Teible• Lowe
      The Michelin Guide restaurants
      • New: 99 Sushi• New: Ariana’s Persian Kitchen• New: At.mosphere• New: Boca• New; Chic Nonna• New: City Social• New: Fouquet• New: French Riviera• New: Jaleo• New: Josette• New: Jun’s• New: L’Ovilo at Al Mahra• New La Mar• New: Mayabay• New: Milos• New: Mina Brasserie• New: Mott 32• New: Pierchic• News: RSVP• New: Rüya• New: Takahisa• Akira Back• Al Mandaloun• Al-Fanar• Amazonico• Avli by tashas• Bombay Bungalow• Carnival by Trèsind• CE LA VÌ• Celebrities by Mauro Colagreco• Cipriani• Clap• Coya• Demon Duck by Alvin Leung• GAIA• Hashi• Hell’s Kitchen• Hutong• Il Borro• Indego by Vineet• L’Atelier de Joel Robuchon• Little Miss India• LOWE• LPM Restaurant & Bar• Marea• Masti• Mimi Kakushi• Netsu by Ross Shonhan• Nobu• Pierre’s iT• Rhodes W1• Rockfish• Sea Fu• Shang Palace• Siraj• Sucre• Tan Cha• The Artisan• Trèsind• Zuma

      Bib Gourmand
      • New: 21 Grams• New: 3Fils• New: Amara• Al Khayma Heritage Restaurant• Bait Maryam• Brasserie• Boulud• Fi’Lia• Folly• Goldfish• Indya by Vineet• Kinoya• Ninive• Orfali Bros• REIF Japanese Kushiyaki• Shabestan• Teible
      For more details on the 2023 tables -to-book visit guide.michelin.com
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      11 luxe new restaurants to visit in Dubai ASAP

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      Dubai is never short of new restaurants to dine in.
      Known for its enriching culinary options, tourists and residents are never short of dining gems to visit in the city.
      With a plethora of new openings, it’s hard to keep track of where to visit next and to do so, Emirates Woman has curated a guide of all the latest must-visit hotspots in the city, that you’ll keep going back to.
      Tagomago

      For the ultimate Balearic feel, the restaurant, bar and beach club Tagomago has officially opened its doors in Dubai. With bohemian aesthetics, this must-visit hotspot serves both lunch and dinner with freshly sourced ingredients. Opened under RIKAS Hospitality, this holiday spot offers a signature menu curated by chef Gilles Bouquet, with dishes for everyone. The space features 120 sunbeds on the beach and outdoor 200 covers across the terrace dining area, in the pergola area and at the chiringuito. Located at Palm West Beach, Azure Residence, the venue’s restaurant is open from 12pm to 1am and the beach is open from 10am to sunset.
      For more information visit tagomago.ae
      Josette

      As part of Orange Hospitality, this glamorous restaurant has opened its doors in the heart of Dubai. After the success of other renowned restaurants such as Il Borro Tuscan Bistro and Alici, this unique dining experience welcomes decadent experiences such as a stylish afternoon team and an evening live performance dining show. Adding to the charm are its unique interiors designed by renowned London-based artists and designer Luke Edward Hall. Guests can slice into tune tartare, foie gras terrine, escargot, ratatouille, soup a l’oignon, and plateau de Josette, a signature seafood platter. The restaurant is located in ICD Brookfield Place, DIFC and is open from 12pm to 3am.
      For more information visit josette.com
      Fouquet’s

      As a combination of art and culture, this fine-dining haven has embodied the spirit of Paris in every realm. With red parasols, traditional French café tables and a hanging garden against the backdrop of the city, the interiors complement the restaurant’s story. The menu draw upon local produce, with a good measure of creative flair and fresh ingredients. With the hanging garden against the city’s skyline, the evening is enhanced by the restaurant’s DJs. Situated in the heart of Downtown, the restaurants is located in Burj Plaza and open from Monday to Thursday 8am to 2am and Friday to Sunday 8am to 10pm.
      For more information visit hotelsbarriere.com
      Bungalo34

      After recently being added under the Tashas Group wing, this chic restaurant offers a blissful escape from city life with uninterrupted seaside views of the Arabian Gulf. The menu promises a variety of offerings ranging from Strapatsada, Lobster Benedict, Three Cheese Souffle Omelette and a housemade glyko koutaliouof sweet pumpkin served on vanilla Greek yogurt for all the sweet tooths, to name a few dishes. Founded by the talented Natasha Sideris, the sophisticated Mediterranean experience ensures a calm environment to enjoy with friends and family. For all the shopaholics, this new hotpot offers a bespoke retail experience for guests with a selection of beachwear pieces, handmade accessories, bags, swimwear and other hand-picked experience for the complete experience. Situated at Nikki Beach, this restaurant is open from 9am to 12am.
      For more information visit dubai.nikkibeach.com
      La Mar by Gastón Acurio

      If you’re on the lookout to celebrate a special occasion or simply enjoy a fine-dining experience, La Mar at the newly opened Atlantis The Royal is the restaurant to visit. Curated by Chef Gaston Acurio, the restaurant offers diners a chance to explore authentic flavours of Peruvian Gastronomy with an enticing menu of freshly grilled anticuchos, signature cebiches and other specialty cocktails. As a culinary leader in the world of Peruvian gastronomy, Chef Gaston has created dishes with recipes passed down from his mother. Open daily from 6pm to 11pm, the restaurant is located at the mezzanine lobby level and overlooks the Skyblaze fountain, guests can choose to take a seat on the large open terrace or at the bustling cebiche bar, or the main dining area surrounded by incredible subtle decor. The restaurant is open daily from 6pm to 11pm.
      For more information visit atlantis.com
      Masti

      After shifting to a new location, Masti is all set to welcome guests to its restaurant situated at the Dubai Edition. Listed in the first Michelin Guide this restaurant brings a bold 360-degree experiential offering of innovative food, experimental beverages and unmatched hospitality. Masti remains emboldened and unafraid to be different. The new location will take risks and deliver a buzzing dining scene, with a sprinkling of Masti spice at The Dubai Edition. Befitting of the restaurant’s legendary reputation, the iconic Dubai Edition Hotel, optimally positioned on Fountain Street, Downtown will prove a stellar destination from which the restaurant can shine from. The restaurant is open from Sunday to Thursday from 12:30pm to 1am and 12:30pm to 2am.
      For more information visit mastidubai.com
      La Niña

      With Iberian-Latino fusion cuisine, La Niña opened its doors this year with sophisticated décor featuring lavish chandeliers and rich red velvet furniture that has taken inspiration from centuries of sea exploration. Designed with traditional Azulejo tiles from Portugal, this sophisticated dining venue takes visitors back in time with a renewed sense of excitement. or an unforgettable dining experience, guests can indulge in an array of delectable delights crafted by a team of world-class experts to conquer every diner’s taste buds. By taking it up a notch, the restaurant offers a host of cutting-edge cocktails and a selection of premium beverages. Located in the heart of DIFC at ICD Brookfield, the restaurant is open daily from 12pm to 4pm and 7:30pm to 1am.
      For more information visit laninarestaurant.com
      Mott 32

      Looking for somewhere new to dine? Mott 32 made the Middle East its first destination this year. Inspired by Manhattan’s first Chinese convenience store, the restaurant seamlessly blends the finest flavours of Hong Kong with lofty New York-style interiors. With signature hand-crafted cocktails and freshly prepared dishes such as a selection of dim sums and plat-based signatures, guests are spoiled for choice from the moment they enter. Located on the 73rd floor, it features an impressive indoor area, as well as an open-air terrace with stunning views across Bluewater Island, JBR, Palm Jumeirah and the Ain Dubai. The restaurant is open daily from dinner from 6pm until 1am
      For more information visit mott32dubai.com
      City Social

      Launched by celebrity chef Jason Atherton, this sophisticated restaurant serves fine European cuisine with 360-degree views of the city. With unrivalled views across Dubai Marina and Dubai Harbour, diners can indulge in modern European cuisine that showcases the best ingredients from around the world with exquisite beverages to complement the menu. With the team of expert mixologists and beautifully created cocktails. Located at Grosvenor House, it’s open from Monday to Thursday 6pm to 2am and Friday & Saturday 6pm to 3am and is closed on Sunday.
      For more information visit citysocialdubai.com
      Hawkerboi

      What started as one of Dubai’s most sought-after supper clubs has now gone on to open its own restaurant. From first hosting in secret locations around Dubai, this highly-anticipated venue will serve Asian-hawker style food that takes inspiration from the founder’s life in the Far East. Known for his concealed identity, Hawkerboi is considered the Banksy of Dubai in the culinary world and never fails to amaze his diners with exquisite dishes that represent his travels. With delectable dishes such as Wagyu Skewers with Peanut Nahm Jim, Charcoal Short Ribs and more, the space is designed for with red neon piping to balance the underground foodie community in the city. Designed by its parent company EatX, this space projects a vast open kitchen by mastering the art of balance and theatre. Located at The Park, Jumeirah Lake Towers, the restaurant will officially open for walk-ins on Wednesday, April 26, 2023 and will be open from Sunday to Thursday 7pm to 10pm and Friday and Saturday 7pm to 11pm.
      For more information visit hawkerboi.com
      Nola Bijou Bistro & Bar

      Recently opened in the heart of city, Nola Bijou Bistro and Bar, promises an immersive experience unlike any other. Inspired by the 19th century New Orleans with hints of Parisian influencers, Nola offers an easygoing vintage modern look in the culinary world. With a sensational music experience rooted in Jazz, guests can expect soulful live performances by the loved Nuvo Soul band complimented by high-energy jazz and soul beats by the in-house resident DJ. With French and Cajun food traditions, the restaurants lends to an explosion of flavours in its premium dishes such as char-grilled broccoli, burrata topped with anchovies and wagyu beef tartare. For the space, the restaurant features rich velvet sofas, a library, antique lamps and lush greenery with bi-folding windows that brings the outdoors indoors. The restaurant is perched atop Mythos Urban Greek Eatery at The Square in City Walk and open daily from noon until 1am and until 2am on the weekends.
      For more information visit citywalk.ae
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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      in lifestyle and culture

      This Michelin-recognized chef aims at revolutionizing urban ​​​​dining in Dubai

      by

      Life

      by Ruman Baig
      2 hours ago

      Located in the Opus Tower designed by Zaha Hadid, Sfumato Gastro Atelier draws a conceptual parallel from the architectural wonder it is nestled in.
      The food and the interiors are minimalistic at the first glance, but the subtle detailing and nuanced layering in both these elements will leave a lasting impression. Chef Alena Solodovichenko dares to experiment confidently in a male-dominated world, challenging stereotypes and pioneering her own unique style to produce an unforgettable experience in an internationally-renowned setting.
      The guiding concept of the Sfumato Gastro Atelier is affordable luxury with a forthright but delicate vision of all-day dining for the new wave. Chef reinterprets her family recipes with produce from local farms featuring delicate and intimate flavors, showing that vegetables and roots can evolve into sophisticated ingredients ready to play the main role in any dish.
      In a detailed conversation with Emirates Woman, chef talks about being at the helm of change, breaking stereotypes and testing the culinary waters in Dubai.
      The restaurant is located in the iconic Opus Tower designed by Zaha Hadid. Did the architecture play a role when it came to drawing inspiration for the menu?
      The architecture played an important role in the process of creating Sfumato menu. Zaha Hadid’s architectural style is characterized by smooth, flowing lines and curves, and is typically free of sharp or angular features. That’s why the menu in Sfumato is delicate and feminine as well. I also took part in creating design for the dishes, and made sure it reflects the forms of the Opus Tower.
      Culinary is still a male-dominated industry. As a Michelin-recognized chef, how do you constantly revolutionize urban ​​​​dining?
      This is true – statistics show that there are more men in the industry than women. Being in the kitchen since I was 19 years old, I have always considered this fact as motivation to improve my techniques. I want to create things that will inspire other women, coerce them to revolutionize their approach, and help them get rid of the fears.
      Female chefs are still rare, especially in the MENA region. I receive tons of messages with women sharing their personal stories – some of them are truly inspired by my career track. Some of my subscribers on Instagram have left their jobs and gone to the kitchen to pursue their dreams. Such stories make me really proud, and willing to show that everything’s possible.

      You’ve reproduced your family recipes with produce from local farms featuring delicate and intimate flavors – tell us a little about that?
      There’re a lot of dishes in Sfumato inspired by my childhood memories. Yet I understand that people have different backgrounds, and the culture in Dubai is different from the one I grew up in, so what I did wasn’t just reproducing family recipes. I find joy in taking something familiar and making a twist to find new flavors. For example, we have a dish in Sfumato that was inspired by the traditional Ukrainian dish golubtsy. What I did was replacing all original ingredients with the local ones, leaving just the concept of cabbage roll. In the original recipe they use meat, but I took hamour, which is a well-known product for people in UAE. For me it is still a dish that reminds me of my childhood, but now it’s also familiar and appealing to those who have never tastes golubtsy.
      The cuisine is tailored to excite the senses of sight and taste without compromising the natural goodness of the ingredients – how do you manage to execute this?
      Honesty and authenticity is what my cuisine is about. I want people to know the real taste of the ingredients. We use delicate techniques, and our sauces are designed to highlight the natural flavor without overshadowing it. A good example is our Beetroot Stracciatella, where we use beets and sauce made from rosemary and black currant (by the way, it’s a fascinating discovery that same-color ingredients tend to match perfectly with each other). We bake beetroot first, and then dehydrate it. Thus, we manage not only to preserve the taste of beets, but also to make it even brighter and sweeter. 
      Another important aspect of my vision is feminine touch. When in Sfumato, one should feel that there’s a woman at the helm of the kitchen. We show huge respect in our job – for the guests, and for the ingredients as well. When a person comes to me and says: “I’ve never enjoyed beetroot, celeriac, or cauliflower, but after visiting Sfumato I’ve changed my mind”. This is the greatest compliment. We take care of our guests, our dishes are healthy. If people in Dubai start to eat more veggies, and there’s at least a tiny fraction of my contribution, it’ll feel right to me.
      The menu features ample variety for meat lovers but the vegetarian dishes particularly stand-out because of the choice of ingredients and the preparation behind it – can you take us through the process?
      We use various techniques, of course, – fire, sous vide, dehydration, molecular techniques, – but fas a chef, fire is still one of my favorites. We’ve got josper – and I’m a 100% fan of this smoky taste it gives the products. I personally eat lots of vegetables and roots, although I’m not a vegetarian and enjoy good meat, fish, eggs, cheese etc. But when you can cook veggies right, you (and your guests) just fall in love with them.  
      While Dubai is known for its opulent gastronomical scene, SFUMATO Gastro Atelier is particularly minimal in principle and virtue – how do you think it will be perceived?
      I hope that Dubai is ready to try something new. We hear our guests say that there’s nothing like Sfumato in Dubai. Our minimalistic approach is truly unique. Tons of truffle and oysters, opulent sophisticated dishes, – this is not about us, and I truly believe that our philosophy will be well received.

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