Food magazine like no other in the regional market
IHG Hotels & Resorts has launched voco Cairo Arabella Plaza, marking the debut of its premium voco brand in Egypt Located in New Cairo, the hotel combines the brand’s signature relaxed style with boutique-inspired design and serves as a new hospitality offering in one of the city’s fastest-growing districts. Haitham Mattar, Managing
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FIX Dessert Chocolatier hosted a two-day community activation at Kite Beach from 9–10 May in partnership with Careem, bringing together a group of UAE-founded hospitality and lifestyle brands The “Messages from the UAE” initiative collected nearly 6,500 public submissions, which were displayed as a digital word cloud installation. Participating brands included
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Foodics has launched a new regional initiative, “Forward Together”, aimed at supporting restaurants and F&B operators as they navigate continued cost pressures and evolving market conditions across the UAE and wider GCC. The programme is structured around three focus areas: easing financial pressure, unlocking additional revenue streams, and improving operational decision-making.
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At Dubai Opera in Downtown Dubai, TakaHisa will open Ramen Hisa on 7 May 2026, a 28-seat ramen-focused restaurant The concept brings ramen into a more deliberate dining format, where broth, noodles, and toppings are prepared separately and combined to highlight flavour, texture, temperature, and finish. Ingredients are sourced from Japan. Noodles
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Set within the Dubai Desert Conservation Reserve, Al Maha, a Luxury Collection Desert Resort & Spa has appointed Chef Yiduo Wang as Executive Chef Chef Yiduo brings international experience across luxury hospitality, including roles within Marriott Bonvoy brands such as The Ritz-Carlton and EDITION Hotels. She has worked across pre-opening projects
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HANU introduces Table 222, a one-night-only dinner on Monday, 18 May from 6pm, bringing together Chef Kyung Soo Moon with Chef Dan Birk (City Social) and Chef Robin Höfer (Kraken) for a four-course menu priced at AED222 per person The concept focuses on collaboration, with each chef contributing a course that
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Sponsored: Marie Brizard facilitates the transition from standard service to bespoke mixology, providing a cost-effective route to premiumisation through natural ingredients and 270 years of botanical expertise Founded in 1755 in Bordeaux, Marie Brizard has grown from a small artisanal workshop into a globally trusted partner for hospitality professionals, while maintaining
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99 Sushi Bar & Restaurant is entering a new stage of growth with the appointment of Chef Thinus van der Westhuizen as Culinary Director for 99 International, alongside the arrival of two new senior chefs, Pedro Banzuzi and Timothy Edwards, strengthening its UAE operations as the brand prepares for further
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Hilton Salwa Beach Resort & Villas has appointed Anders Groenholm as Executive Chef, strengthening its culinary leadership at the beachfront property in Qatar Chef Anders brings more than 20 years of experience across Europe, Asia and the Middle East, with a career spanning luxury hotels and international hospitality destinations. A graduate
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Haider and Luma Al Assam, founders of Good Burger and Maiz Tacos, on building adaptable restaurant concepts in an unpredictable market When opening Good Burger in Dubai, how did you plan for uncertainty in customer traffic and spending habits? We didn’t try to over-engineer certainty, because right now it simply doesn’t
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W Riyadh – KAFD, part of W Hotels, has opened in Riyadh, marking the brand’s first hotel in the Kingdom. Located in King Abdullah Financial District, the property is positioned as a lifestyle-led destination that blends hotel stays with dining, wellness and social spaces. The hotel features 210 rooms, including suites,
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ROKA continues its seasonal expansion this summer with the return of its Mediterranean destinations and a series of new openings across key resort markets, alongside a major new launch in Dubai The brand returns to Santorini, Bodrum and Mallorca, strengthening its presence across Europe’s leading summer destinations. In Santorini, the ROKA
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Cheval Collection has entered the branded residences sector with Cheval Residences Dubai Islands, a beachfront project developed in partnership with AVENEW Development and Wadeen Developers, scheduled for completion in 2029 The property marks the company’s third asset in Dubai and fifth in the Middle East, and will feature 99 one-, two-
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Kokoro Handroll Bar will open its first international location in Cannes in July 2026, marking its entry into Europe with a site on La Croisette, in partnership with DB Group Founded in Dubai by Tamer Elkhayat and Faisal Yabroudi with chefs Daniel Lee and Patrick Pham, the concept is built around
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Dubai Restaurant Week returns from 1 to 17 May 2026, bringing together more than 125 restaurants across over 25 cuisines, from fine dining and premium casual spots to homegrown concepts Diners can choose from two-course lunches at AED 125 and three-course dinners at AED250, with menus spanning MICHELIN-recognised venues and restaurants
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Gerbou has appointed Ninad Salvi as Head Chef, bringing close to 20 years of experience across Michelin-recognised kitchens and leading restaurants He has been involved with the concept since its pre-opening phase, working on menu development and helping establish kitchen standards during launch. Originally from India, Salvi began his career in
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Isabel Mayfair opens in Abu Dhabi on 20 April at The Galleria, Al Maryah Island, marking its first international outpost The concept centres on a seasonal, ingredient-led Mediterranean menu by chef Vincent Visinet, featuring dishes such as croquetas, heirloom tomato salad, carabineros, and beef Wellington, alongside desserts like pistachio madeleine. The
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Biljana Jovanovic, Director of Food & Beverage at The Red Sea EDITION, shares insight into concept development, cost control, and delivering consistent performance at the luxury destination How would you define the F&B vision at The Red Sea EDITION? Our vision is to create dining experiences that feel both globally relevant and
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Executive Chef Simon Wu on preserving China Tang’s standards, sourcing ingredients, and staying true to Cantonese roots How do you make sure China Tang maintains its high standards even when supply chains or the market is unpredictable? Consistency at China Tang Dubai is anchored in a very clear legacy - one established
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Tazizi provides offices with smart automated fridges stocked daily with chef-crafted, wholesome meals that are nutritious and affordable The workplace food solutions provider has announced its expansion across Dubai, with plans to launch in Abu Dhabi by the end of 2026 and enter Saudi Arabia in early 2027. The service addresses everyday
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