Restaurants

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  Ammos: slick service devoid of overt upselling

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  Overt upselling in a restaurant (or anywhere for that matter) is a tremendous turn off. No one likes to smell the sell. The diner has wisened up and can spot when a waiter tries to upsell a more...

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  Gaia: do the big things matter more than the little touches?

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  The issue with new Dubai restaurant GAIA is reflected in the name; the use of upper case letters echoes the focus on the glamorous aspects of opening a restaurant...

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  Win #FeastWeek lunches and dinners: competition by Fairmont The Palm

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  Who doesn’t love a bargain dining deal? Fairmont The Palm launches its very own restaurant week, #FeastWeek from 9th to 15th November across its newly revamped strip...

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  Does Kim’s Singapore Seafood serve authentic Singaporean cuisine?

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  A new Dubai restaurant bills itself as offering ‘authentic Singaporean cuisine.' Furthermore, it's also the official venue for the movie premiere of Crazy Rich Asians...

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  Le Frenchy: is good food alone enough to make me return?

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  If you like 'French' fare with a side order of loud R&B tunes, and don’t mind dining in an empty restaurant, then by all means, pay new Dubai opening, Le Frenchy...

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  Modi Georgian Restaurant: a new cuisine for Dubai

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  Dubai now boasts its first licensed Georgian restaurant, and, arguably, the first establishment here dedicated to this rich and fragrant cuisine. We have had the odd café serving food from across the...

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  Meet chef Vladimir Mukhin

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  Chef Vladimir Mukhin is busy fiddling with the #crabporn that is Kamchatka crab on his iced shellfish display at his first Dubai restaurant, and his first outside Russia and Kazakhstan. We’re at...

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  La Carnita Dubai: do first impressions always count?

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  When I call a new casual Mexican restaurant just open in Dubai, La Carnita, on a Friday, for an evening reservation, the hostess advises that only a 7 to 9pm slot is available. A booking strategy or is...

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  Where and what oysters to eat: restaurants, retailers and producers in Dubai

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  I’ve always eaten oysters, but my love affair started four years ago when I read best-selling author Mireille Guiliano’s book ‘Meet Paris Oyster’ which I fell for hook, line and sinker (excuse the pun...

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