Prepare to be taken away to the south of France as you walk into Bâoli, where warm tones, rattan textures and a bamboo-topped terrace give a coastal feel, with sunlight stretching across the pool and through the open spaces at J1 Beach. As the day shifts into evening, the energy grows, tables fill, and the French-Mediterranean dishes with East Asian touches become the centre of the conversation. By the time the Miami influence settles in later at night, Bâoli has already taken you somewhere far from the everyday.

We visited for a midweek lunch and chose the outdoor terrace, soaking up the breeze and the view. Inside, Bâoli brings together warm tones with tropical touches such as wooden ceilings, patterned wall panels, greenery and soft pink and green seating. Music plays in the background, creating the perfect atmosphere, and Chef Omar’s Mediterranean and East Asian dishes lift the Bâoli Dubai experience to another level.

Culinary highlights

Settled into our seats, we perused the menu and ordered a selection of the chef’s signature dishes. First arrived the Hamachi Crunch. A fried maki roll with an audible snap, filled with spicy hamachi tartare and brushed with a light tare for depth without heaviness. Dots of sweet potato purée added a mellow sweetness, and the coriander cress on top brought a lifted, almost citrusy freshness. Next was the Crispy Volcano, a crowd-pleaser. Rock shrimp tempura and crispy ebi were folded into a roll with avocado, held together by a rich, slightly tangy volcano sauce.

Next came the Otoro and Caviar, centred on the rich, tender fatty tuna tartare. The oscietra caviar brought a salty brightness, while the nikiri sauce smoothed everything out. Meanwhile, the Tomato carpaccio featured delicious slices of Uzbek Coeur de Boeuf tomatoes laid under yuzu crème fraîche and a bright tomato vinaigrette. Crispy tanuki crumbs added a crackle that kept the plate lively.

The gyozas arrived as a pair, each with its own distinct personality. The first is packed with wagyu and brushed with nduja, accompanied by a side of togarashi soy, which gives the dumpling a slow, warming heat and a smoky edge without detracting from the richness of the beef. The Chilean Sea Bass and Red Prawn gyoza showcased the fish’s soft, buttery texture and the prawn’s gentle sweetness, with negi wasabi crème fraîche adding a cool, spicy lift and a touch of ginger ponzu cutting through the richness.

The Creamy Lobster Udon, served in a donabe, was my personal favourite from the mains. Thick udon noodles sat in a lobster bisque enriched with emulsified sea urchin, giving the broth a deep flavour. Chunks of pan-roasted lobster were tucked throughout, and the Hokkaido uni butter added richness.

The 12-Hour Short Rib was cooked sous vide overnight, then pressed and finished on the robata. The tender meat held its shape and gave way effortlessly under a fork, with a glaze reduced from its own marinade forming a caramelised, almost sticky crust. Crispy Brussels sprouts added crunch, and a touch of tarragon mustard on the side provided a sharp, welcome bite.

Chef Omar closed the meal with his new soft serve sundae, inspired by his love of taro boba tea. Ube and coconut soft serve came topped with coconut jellies and paired with brown butter madeleines cooked in a taiyaki waffle press. They were brushed with vanilla brown butter and dusted with brown sugar. A perfect end to our meal!