Dubai restaurant

Subterms

    Latest story

    163 Shares

    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

    More stories

    • 175 Shares

      in lifestyle and culture

      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

    • 125 Shares

      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.

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

    • 150 Shares

      in lifestyle and culture

      SUSHISAMBA shares what it takes to stay relevant in the gastronomy world

      by

      Lifestyle

      by Dan Robinson
      2 hours ago

      We talk to Ida Garphagen, General Manager at SUSHISAMBA on being ahead of the game in an ever-changing industry
      What is the inspiration behind the restaurant – tell us more?
      The concept and idea of SUSHISAMBA came to light in early 90’s when our founder Shimon Bokovza travelled to Brazil and fell in love with the vibrant culture and diversity of the country. SUSHISAMBA is based on the food and culture born out of the emigration of thousands of Japanese to South America in the early 20th Century. Fast forward a few years, and the first ever SUSHISAMBA opens in New York in 1999 – it was the place to be back then, and I believe everyone is familiar with the famous SUSHISAMBA’s “Pink Cosmo” from Sex and the City. SUSHISAMBA is one of the very first restaurants that embraced the lifestyle offering and made the dining experience fun and multi-dimensional in every city.
      How does SUSHISAMBA Dubai differ from the other four global locations?
      SUSHISAMBA is recognized worldwide, yet every location is unique with its own concept. They are all different from one another, providing guests with a new and immersive experience at each as they travel globally.
      What are the must-try hero dishes?
      Our bite size yellowtail taquitos are very popular, and I can see why – they are the perfect size to enjoy with a pre-dinner drink. My personal favourite is the seabass anticucho glazed in sweet miso and grilled over the robata – anyone that walks through the doors of our restaurant can’t leave without trying them. Our SAMBA Dubai roll, which is a lobster maki roll, is always special since it is exclusive to Dubai only.
      How does the F&B industry in the UAE differ from other cities globally?
      With big cities, comes high competition as the option for consumers become endless. Here in Dubai, we have guests visiting from all over the world, and this helps when consumers recognize chain names – global brand names tend to perform better than smaller local brands. But this, of course, trickles down to the preference of residents and visitors and the overall experience provided. Nowadays, consumers want to know that they are not only savouring delicious food but are gaining an overall dining experience, and when they are bombarded with so many options, opting for a global brand name is always a safe choice. This is exactly why, we must never take our customers for granted, and need to stay relevant in this ever-evolving market.

      You have a stunning 360-degree view, was this the plan from the outset?
      We wanted to make sure we would represent the brand in the best way possible, knowing SUSHISAMBA Heron Tower in London is offering a breathtaking view overlooking London’s most iconic landmarks. Here at SUSHISAMBA Dubai, you can see 360-degree views of the entire Palm Jumeirah, the pristine waters of the Arabian Gulf, the skyline of Dubai Marina and if the day is clear, the Burj Khalifa is visible as well. And what better location to see the city than an afternoon here, savouring the delicious flavours of Japan, Brazil and Peru all under one roof while sipping on a glass of champagne.
      You recently launched the afternoon Sky Tea at SUSHISAMBA, can you elaborate on this experience?
      At SUSHISAMBA, we want our guests to enjoy more of what we have to offer and take advantage of our wonderful SAMBA room, which has tantalizing floor to ceiling views of the Palm Jumeirah. Guests can indulge in a delicious selection of sweet and savory bites that are beautifully displayed on a three-tier spiral tree accompanied by a wide selection of loose teas, fine Japanese teas, coffee, or bubbly. I can’t think of a better location to watch the sunset in Dubai while Bossa Nova tunes set the perfect ambiance.
      What piece of advice can you give someone starting out in the hospitality industry or looking to start their own business?
      It’s always best to start from the bottom up and build the experience needed for any position you’re planning on joining. If you’re looking to start your own business, it’s always great to learn from existing organizations and then applying the lessons learned to your own model. If you want to be a CEO for example, then you must understand all aspects of the business before you start at the top – it’s recommended to break it down into smaller compartmentalized areas first, so it doesn’t feel too overwhelming. Lastly, don’t be scared to roll up your sleeves and be prepared to work hard for what you want. And in times of difficulty, always ask for help and never give up.
      What are the plans for growth and what’s next for SUSHISAMBA?
      We are expanding the brand with openings in Riyadh, Edinburgh, and Bahrain in 2023, Milan is due to open in the second quarter of 2024 – major expansions for SUSHISAMBA in the following years to come. As for the venue in Dubai, we will continue to enhance our guest experience and focus on our most recent activation, Sky Tea at the SAMBA room.
      This is The Style Issue. What does style mean to you?
      Style is something subjective and personal – everyone has their own understanding of what is fashionable and will try to make it unique to their own identity. Which is why,being your most authentic self is the best and only way one should present themselves.
      March’s – The Style Issue – Download Now 
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied/Instagram  More

    • 125 Shares

      in lifestyle and culture

      The ultimate après ski experience makes a return in Dubai

      by

      Lifestyle

      by Team Emirates Woman
      2 hours ago

      IN PARTNERSHIP: We may be missing a white blanket of snow here in Dubai, but that doesn’t mean we can’t enjoy the après ski experience altogether.
      This festive season, the Chalet 105 X Montblanc experiential dining adventure returns to Twiggy by La Cantine for the second year in a row after becoming a popular annual occurrence at parent restaurant La Cantine du Faubourg.
      Encapsulating the very essence of a cosy après ski experience following a day of swishing down the snowcapped mountains, Chalet 105’s vintage aesthetic and alpine setting allows you to escape from the hustle and bustle of the city of Dubai.

      In fact, dare we say, you’ll feel as though you’ll be whisked away to the aura of the French alps as soon as you enter Chalet 105.
      This intimate dining experience, priced at Dhs425, at Twiggy starts with a welcome drink followed by delicious truffled chestnut soup.
      Then enters the main event, the ‘Fondue Savoyarde’, melted cheese accompanied with bread and green salad, as well as melted raclette cheese accompanied with green salad, potatoes and pickles, just as you’d enjoy it at an altitude of 2000 metres.
      Tying a nice festive bow on this après ski experience is a delectable chocolate fondue complete with a selection of fresh fruit and sweets.
      Enjoy the true meaning of the festive season with friends, loved ones or even colleagues with an exceptional winter touch at Chalet 105.
      Twiggy by La Cantine, located at the Park Hyatt Dubai Creek, is open daily from 9am to 2am. For reservations, email book@twiggy.ae, call +971 4 602 1105 or visit twiggy.ae.
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied More

    • 113 Shares

      in lifestyle and culture

      This Dubai hotspot embodies beachside luxury like no other

      by

      Lifestyle

      by Team Emirates Woman
      1 minute ago

      We’re reaching the halfway point of the UAE summer thankfully, but there’s still a couple of months left of scorching temperatures.
      To help pass the time in style, this Dubai hotspot is the ideal place to beat the heat.
      Exuding opulence and luxury, Twiggy by La Cantine instantly transports you to the Côte d’Azur in the heart of the Mediterranean all day, every day.
      With Provence-inspired decor with pastel and cream hues and touches of rattan, soak up the sun in style on one of the beach club’s many loungers or for those who prefer more privacy, opt for one of the six cabanas at Twiggy.
      Perfect for bigger groups, the cabanas – Coco Cabana, Bardot Cabana and Grace Cabana – comfortably seat six to 12 people, where you can enjoy the day, lounging, swimming, chatting and indulging in the finest cuisine all day, until the sun sets.

      Open until 2am daily, bask in the sun at the beach club, located at the foot of the Park Hyatt Dubai Lagoon, in the company of an upbeat soundtrack during the day and dine out at the restaurant, which has gone indoors for summer, at night.
      With a menu swinging between Ibiza, Saint-Tropez, Cassis and Formentera via Okinawa, Twiggy is the perfect spot to indulge in delicious dishes for lunch and dinner, all of which are made from the freshest ingredients.
      Favourite summer dishes from the menu curated by Chef Fabio Luz include classic burrata, refreshing lentil salad, seabass fillet, king crab avocado and many more.
      So, whether you’re looking to soak up the sun poolside or indulge in a decadent dining experience, Twiggy is the perfect place to spend the rest of the hot summer months.
      For more information visit twiggy.ae. 
      – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
      Images: Supplied More