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  Meet Daniel Boulud in Dubai

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  I first interviewed chef and restaurateur Daniel Boulud in the Cayman Islands for Ritz-Carlton’s annual Cayman Cookout beach bash in 2014. Digging out my interviews for FooDiva and, separately, for...

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  The Pangolin: it’s not all in the name

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  The Pangolin. This scaly anteater, which looks like a giant moving artichoke, has purported trafficking links to the origins of Covid-19. It also happens to be Sergio Lopez’ (ex-Tom & Serg) new dining...

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  Restaurant reviewing and new homegrown openings

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  You may have noticed over the last few years that my guest reviewers and I have very much concentrated on reviewing homegrown restaurants in Dubai for FooDiva. That direction morphed...

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  Travel the world this summer with these Dubai restaurants

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  Thanks to ever-changing travel protocol and a drop in disposable income, many residents are choosing to stay put this summer. To appease that longing for a...

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  Which Dubai restaurant will you visit first?

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  “Which Dubai restaurant will you visit first once you're comfortable venturing out?" To help inspire you, I asked some of this emirate's top restaurateurs, chefs and F&B operators to name their...

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  A guide to licensed Dubai restaurants delivering

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  For the first time in Dubai with the COVID-19 crisis in full swing, high-end licensed restaurants are adapting their business models and pivoting to delivery. Some of these announcements are shared on...

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  Chuan: a case for Chinese restaurants

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  Oh the irony. I am frequenting Chinese restaurants more than ever. And going by how quiet these establishments are in Dubai, I am the anomaly. The threat of coronavirus has caused such discrimination amongst the...

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  Is Chingón too cool for its own good?

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  Chingón promises to take Dubai’s dining scene by storm, but the closest it comes, is the actual storm raging outside the Grand Millennium Hotel in Business Bay. Chingón, which is slang for 'cool', is the latest modern Mexican...

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  To pop into Kayto or not?

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  Promoting a new Dubai restaurant as a six-month pop-up is, likely, a clever marketing ploy to entice diners quickly and often - before changing the concept to lure them back in again. With that in mind, I half-expect an outdoor-only venue solely operating for the winter...

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