Al Nafoorah, Jumeirah Emirates Towers
Arabic restaurants are one-too-many in the UAE, which is why dining at Al Nafoorah was a real treat as it offers much more than just tasty food in a fine-dining setting.
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Eat smart!
Can what you eat truly affect your brain power? Experts seem to think so. Sudeshna Ghosh finds out more.
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The Rivington Bar and Grill, Souk Madinat Jumeirah
This outpost of the popular UK chain, located in Madinat Jumeirah, offers a gorgeous outdoor terrace overlooking the water ways, which is where my dining partner and I sat on the evening we visited...
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Wheelers of St. James's, DIFC
Marco Pierre White’s name on the door is what may have drawn people to this restaurant at first, but it’s the food that will make them keep coming back...
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Ronda Locatelli, Atlantis The Palm
Giorgio Locatelli’s presence is definitely seen in the menu at his establishment, and with the announcement of the spring menu, featuring seasonal ingredients such as white asparagus, we knew we had to try it. Located in one of Dubai’s iconic hotspots, Atlantis The Palm,..
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Hakkasan, Jumeirah Emirates Towers
Taking what is essentially a simple and hearty cuisine, and elevating it to a sophisticated lounge experience, is an art perfected by Hakkasan.
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Spectrum on One, Fairmont Dubai
When it comes to decadent Friday brunches, there’s plenty of choices in our city. However, when it comes to customisation of dishes, and variety of cuisines with themes to match each, then Spectrum on One’s brunch is the place to be!
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Bateaux Dubai
Dinner cruises seem to get a bit of a bad rap when it comes to food, where you typically end up paying for the experience rather than the culinary offerings. This is a rare exception...
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101 at One & Only The Palm Jumeirah
Located on a jetty over the gently lapping waters of the Gulf, this glamorous restaurant will take your breath away with its flaming torches and chic, marine-inspired décor.
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Flying high
Celebrity chef Vineet Bhatia talks about planes, partnerships and palates.
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The science of gastronomy
Molecular gastronomy is not all about dry ice and a bunch of tricks, says Ross Clarke, former creative development chef at Fat Duck experimental kitchen and protégé of Heston Blumenthal.
