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      6 ramen joints to visit in Dubai for the ultimate comfort meal in winter

      by

      Emirates Man

      by Ruman Baig
      4 hours ago

      Trailblazing taste from the best ramen bowls in the city.
      In the September Issue of Emirates Man, we narrow down the quaint corners to enjoy this Japanese delicacy.
      KINOYA

      Kinoya offers a unique dining experience inspired by the fusion of two Japanese culinary traditions: ramen and izakaya. Renowned as one of the city’s top destinations for indulging in hearty bowls of ramen, this establishment in The Greens Souk started as a supper club and has now expanded into a permanent restaurant. You can choose to sit at the lively teppanyaki bar, unwind on the inviting terrace, or cosy up in an intimate dining room.The menu features an array of five distinct ramen variations, each with its own dedicated fan base. This chef’s specialty encompasses a harmonious blend of slow-cooked chicken broth infused with dashi, complemented by seared chicken and crowned with a rich mayu topping.
      YUI RAMEN HOUSE

      If you seek a culinary journey that embraces tradition and innovation, YUi Ramen House in downtown D3 awaits you. The name itself, meaning ‘only one’ in Japanese, promises a unique encounter with the authentic flavours of Japan. Handcrafted ramen noodles, lovingly made inhouse and entirely vegan, embody the essence of freshness without any compromise on taste. Each bite leaves a lasting memory, as carefully selected Japanese ingredients blend harmoniously with the finest local produce.
      ICHIRYU RAMEN HOUSE

      Embrace the art of solo dining at Ichiryu Ramen House in the heart of Dubai’s Wasl Port Views Building 7. Step into a world of authentic Japanese dining, where you’ll be whisked away to the vibrant streets of Japan without leaving the city. As you enter, you’ll find yourself ushered into your private oasis — the Bocchi Seki – a secluded booth where introverts can savour their ramen in blissful solitude. Treat your taste buds to the much-celebrated Midori Paitan, a luscious blend of flavours that weave into perfection. Or perhaps, savour the Aka Paitan Ramen, a fiery symphony of broth and toppings that ignite your palate with every mouthful.
      KONJIKI HOTOTOGISU

      Prepare to be enchanted by the arrival of Michelin-starred splendour, as Konjiki Hototogisu graces Dubai all the way from Tokyo. The buzz on social media echoes the excitement surrounding this culinary gem, tucked away on the second floor of Mall of the Emirates. Feast upon the soul satisfying Shoyu, enriched with the brand’’s famous chicken broth and clam tare, or relish the comforting embrace of the Shio. The delight extends beyond ramen, with a delightful selection of light bites and izakaya dishes that paint a tapestry of flavours on your palate.
      DAIKAN RAMEN

      In the midst of Dubai’s bustling culinary scene, Daikan Ramen in JLT stands tall as a beacon of delicious simplicity. From soulwarming soy-based broths to delectable miso renditions, their range of ramen is unparalleled. Customise your bowl with an array of mouthwatering toppings, for a symphony of flavours. Crispy bao buns and scrumptious bites like takoyaki octopus croquettes and gyoza add an extra touch of delight to your ramen experience.
      WOKYO

      Indulge in the culinary excellence of Wokyo Noodle Bar with their standout creation, the Sapporo-style ramen. Crafted through a meticulous 10-hour slow-cooking process, the savory broth cascades over a sizzling wok teeming with crisp vegetables and authentic ramen noodles sourced from Hokkaido, Japan. Take your pick between the signature miso base, a nod to Sapporo city’s distinctive flavours, or the rich and savory Shoyu option. For those embracing a plant-based lifestyle, Wokyo also offers a delectable Sapporo-style vegan ramen.
      Emirates Man The Fall/Winter Issue – Download Now
      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied  More

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      in lifestyle and culture

      Ramen: 5 lip-smacking hot spots in Dubai to enjoy this Japanese soul food

      by

      Emirates Man

      by Ruman Baig
      9 mins ago

      Trailblazing taste from the best ramen bowls in the city.
      In the September Issue of Emirates Man, we narrow down the quaint corners to enjoy this Japanese delicacy.
      KINOYA

      Kinoya offers a unique dining experience inspired by the fusion of two Japanese culinary traditions: ramen and izakaya. Renowned as one of the city’s top destinations for indulging in hearty bowls of ramen, this establishment in The Greens Souk started as a supper club and has now expanded into a permanent restaurant. You can choose to sit at the lively teppanyaki bar, unwind on the inviting terrace, or cosy up in an intimate dining room.The menu features an array of five distinct ramen variations, each with its own dedicated fan base. This chef’s specialty encompasses a harmonious blend of slow-cooked chicken broth infused with dashi, complemented by seared chicken and crowned with a rich mayu topping.
      YUI RAMEN HOUSE

      If you seek a culinary journey that embraces tradition and innovation, YUi Ramen House in downtown D3 awaits you. The name itself, meaning ‘only one’ in Japanese, promises a unique encounter with the authentic flavours of Japan. Handcrafted ramen noodles, lovingly made inhouse and entirely vegan, embody the essence of freshness without any compromise on taste. Each bite leaves a lasting memory, as carefully selected Japanese ingredients blend harmoniously with the finest local produce.
      ICHIRYU RAMEN HOUSE

      Embrace the art of solo dining at Ichiryu Ramen House in the heart of Dubai’s Wasl Port Views Building 7. Step into a world of authentic Japanese dining, where you’ll be whisked away to the vibrant streets of Japan without leaving the city. As you enter, you’ll find yourself ushered into your private oasis — the Bocchi Seki – a secluded booth where introverts can savour their ramen in blissful solitude. Treat your taste buds to the much-celebrated Midori Paitan, a luscious blend of flavours that weave into perfection. Or perhaps, savour the Aka Paitan Ramen, a fiery symphony of broth and toppings that ignite your palate with every mouthful.
      KONJIKI HOTOTOGISU

      Prepare to be enchanted by the arrival of Michelin-starred splendour, as Konjiki Hototogisu graces Dubai all the way from Tokyo. The buzz on social media echoes the excitement surrounding this culinary gem, tucked away on the second floor of Mall of the Emirates. Feast upon the soul satisfying Shoyu, enriched with the brand’’s famous chicken broth and clam tare, or relish the comforting embrace of the Shio. The delight extends beyond ramen, with a delightful selection of light bites and izakaya dishes that paint a tapestry of flavours on your palate.
      DAIKAN RAMEN

      In the midst of Dubai’s bustling culinary scene, Daikan Ramen in JLT stands tall as a beacon of delicious simplicity. From soulwarming soy-based broths to delectable miso renditions, their range of ramen is unparalleled. Customise your bowl with an array of mouthwatering toppings, for a symphony of flavours. Crispy bao buns and scrumptious bites like takoyaki octopus croquettes and gyoza add an extra touch of delight to your ramen experience.
      Emirates Man The Fall/Winter Issue – Download Now
      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied  More

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      Chef Schilo van Coevorden on finding an intersection between French and Asian cuisine

      by

      Emirates Man

      by Ruman Baig
      33 mins ago

      Schilo van Coevorden, a chef nurtured in the traditions of classical French cuisine, was captivated from an early stage by the alluring aromas and unique textures of the Far East.
      Through Taiko, he transforms his creative impulses into tangible culinary artistry. Alongside a dedicated team hailing from China, Japan, and beyond, Schilo upholds authenticity as the cornerstone while embracing the boundless realm of creativity.
      Prioritizing freshness and exploring explosive flavors, his dedication mirrors that of a passionate artist. In a detailed chat with Emirates Man, he talks about his career trajectory and the importance of orchestrating an unparalleled dining experience for his guests.
      Can you share more about your experiences working in different Michelin-starred restaurants across Europe and Asia and How did those experiences shape your culinary style?
      By education, I was taught classic French cooking and started working in restaurants that had kitchen following French cooking style. Growing up as a chef, I believe that the baggage makes you a chef – more baggage, the wider the palate, flavours, colours, techniques and smells you will have. Born and raised in Amsterdam, the influence of my father was very strong, as he was in love with Japanese garments and culture. There was very little Japanese cuisine in Holland in the ’80s and ’90s. I felt the labels of Asian food products looked amazing so I went to Asia to learn more about it and I became a French trained chef in love with Asian flavours that led me to where I am today. I believe that in my pervious life, I was a sushi chef or a sumo wrestler.

      What inspired you to focus on Asian cuisine and merge it with local, seasonal produce to create your concept at Taiko Restaurant. How do you ensure that the fusion of cultures comes through in your dishes?
      Being a chef of a hotel, I got the opportunity to create a new concept. The time was right for Amsterdam to open a restaurant where you mix with the respect of Chinese, Japanese, Thai and Korean cuisines. There is also both restaurant and bar in Taiko Amsterdam and Japanese spirits, cocktails, Japanese food flavours have become popular such as wagyu and sashimi. Instead of importing ingredients from Asia, I use local ingredients that are fresh and in best quality mixed with Asian ingredients, and nowadays ingredients like wasabi, ginger, vanilla is grown in Holland so we don’t have to import everything. In Holland they grow wasabi, ginger, vanilla so don’t have to bring every ingredient from anywhere else.
      With your extensive culinary background, how do you strike a balance between creativity and maintaining profitability within your Food and Beverage division?
      In Amsterdam, Taiko is situated to next to top three museums – Rijksmuseum, Van Gogh Museum and Modern Arts Museum. I am jealous that museums operate with sponsorships. Taiko is run by business and bringing good food and service in a very competitive market. We still have to make money in order to operate the restaurant. Every decision we make in the end is business and not charity. Sometimes it is difficult and it’s a challenge for every chef and restauranteur around the world.
      Can you provide insights into how you collaborate with local suppliers and farmers to source fresh and seasonal ingredients for your dishes?
      I work with growers who planted seeds for salads, herbs and vegetables and I even tell the fisherman to have a more Japanese approach of catching and handling fish. Without good product, you can’t make a good dish as in the end it’s the product.

      How important is sustainability and local sourcing to your culinary philosophy?
      Philosophy comes down to seasonal cuisine where everything is fresh. When the ingredient is in season, it’s always the best quality and best price. To run an Asian and high-quality concept being so far away from Asia is challenging as you want to be sustainable. The philosophy is that vegetables, herbs and everything has to be local that comes from local farms. Tuna comes from Europe, Hamachi, crab is farmed in Holland and the only ingredient that is from Japan is wagyu. A modern-day Japanese restaurant will have wagyu on their menu so we can’t not have it on the menu. We buy wasabi from Holland and the soy sauce we use is made locally and the soy bean is grown in Holland. I hope one day I will also make this happen in Dubai, also work in new style of farming where leaves, mushrooms, fruits, chicken are grown in the UAE.
      Given your experience opening and operating various successful culinary attractions, what advice do you have for aspiring chefs or restaurateurs looking to establish their own unique concepts in the hospitality industry?
      Create your vision. It’s easy to learn from successful companies but it’s more important to learn from unsuccessful business as you can avoid mistakes. Don’t give up, work hard and keep believing. Listen to your clients and give what they want.

      How do you ensure that the dishes at Taiko Restaurant continue to evolve while maintaining the essence of your culinary style?
      I went to Dubai from Europe in the mid-90s and Dubai shaped my culinary landscape. The city gave me a lot of flavours and smells like saffron, arabic spices, black lime from Oman which I am still using till this day. I fell in love with these ingredients in the ’90s and until today it’s on the menu. One dish is a sashimi dish where the fish is farmed in Dubai and the sauce is made with saffron and fresh pistachio from Lebanon with black Omani lime over it.
      – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
      Images: Supplied  More

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      Chef Gökhan of Rüya Dubai on the importance of culture in culinary excellence

      by

      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.

      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied  More

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      8 best iced coffee spots to hit for the morning caffeine run before work

      by

      Life

      by Ruman Baig
      56 seconds ago

      “This is a jumbo-coffee morning. I need coffee in an IV.” — Lorelai Gilmore
      This quote resonates with people who work 9-5 on most mornings. How else is one supposed to get through the eight hours of a work day? With a morning shot of caffeine, that’s how.
      With the UAE weather making it almost impossible to enjoy a hot cappucino or americano in the AM, it’s iced-coffee-to-the-rescue season. Plus, it almost feels like a treat you’re buying for yourself as a reward for adulting in this prickly heat.
      When it comes to iced coffees, not every place can make the cut. It has to be the perfect decoction of the espresso shot, milk of choice, ice and flavouring — no element can overpower the other.
      After trying and testing a couple of popular joints in Dubai, we’ve curated a list of the best iced coffee spots that you can pit stop at before head to work.
      Olab Coffee Shope

      Where: The Walk, JBR and Motor City
      What to try: Iced Salted Caramel Latte
      The Grey

      Where:  Al Wasl – Al Safa 1 – Dubai
      What to try: Espresso Caipirinha
      Cavo Espresso bar

      Where: Al beteel street – Umm Suqeim – Umm Suqeim 2
      What to try: Ice Honey Latte
      Awaken Cafe

      Where: Al Wasl Rd – Umm Suqeim – Umm Suqeim 2
      What to try: Awaknish
      Drvn Coffee

      Where: Bluewaters
      What to try: Spanish Latte
      Alchemy Coffee

      Where: Al Wasl Road, Opposite To Dar Wasl Mall
      What to try: Cold Brew
      Parka Coffee

      Where: Town Square – Al Qudra Rd
      What to try: Tiramisu Latte
      Two Neighbors

      Where: Madinat Badr – Muhaisnah 3
      What to try: Iced Irish Cream Latte
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Feature Image: Instagram @ventia.a More

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      in lifestyle and culture

      8 best iced coffee spots in Dubai to hit before work for the morning caffeine run

      by

      Life

      by Ruman Baig
      4 hours ago

      “This is a jumbo-coffee morning. I need coffee in an IV.” — Lorelai Gilmore
      This quote resonates with people who work 9-5 on most mornings. How else is one supposed to get through the eight hours of a work day? With a morning shot of caffeine, that’s how.
      With the UAE weather making it almost impossible to enjoy a hot cappucino or americano in the AM, it’s iced-coffee-to-the-rescue season. Plus, it almost feels like a treat you’re buying for yourself as a reward for adulting in this prickly heat.
      When it comes to iced coffees, not every place can make the cut. It has to be the perfect decoction of the espresso shot, milk of choice, ice and flavouring — no element can overpower the other.
      After trying and testing a couple of popular joints in Dubai, we’ve curated a list of the best iced coffee spots that you can pit stop at before head to work.
      Olab Coffee Shope

      Where: The Walk, JBR and Motor City
      What to try: Iced Salted Caramel Latte
      The Grey

      Where:  Al Wasl – Al Safa 1 – Dubai
      What to try: Espresso Caipirinha
      Cavo Espresso bar

      Where: Al beteel street – Umm Suqeim – Umm Suqeim 2
      What to try: Ice Honey Latte
      Awaken Cafe

      Where: Al Wasl Rd – Umm Suqeim – Umm Suqeim 2
      What to try: Awaknish
      Drvn Coffee

      Where: Bluewaters
      What to try: Spanish Latte
      Alchemy Coffee

      Where: Al Wasl Road, Opposite To Dar Wasl Mall
      What to try: Cold Brew
      Parka Coffee

      Where: Town Square – Al Qudra Rd
      What to try: Tiramisu Latte
      Two Neighbors

      Where: Madinat Badr – Muhaisnah 3
      What to try: Iced Irish Cream Latte
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Feature Image: Instagram @ventia.a More

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

      by

      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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      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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