Food magazine like no other in the regional market
Explore the world’s finest food countries with our review of some of the greatest food producing nations, how they’ve created a passion for food, what is changing their food landscapes and how can Middle East kitchens benefit from sourcing their country’s produce.
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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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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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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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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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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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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Sponsored: Massimo Vidoni, founder of Italtouch, reflects on building a business from restaurant doorsteps to a regional presence, and why showing up for Dubai’s dining scene matters now more than ever We are a Dubai company. Fifteen years ago, I was walking into restaurants like Zuma and Roberto’s with a bag
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UNS Vertical Farms has launched a high-tech tomato farm in Al Ain, further advancing the country’s push towards sustainable, homegrown agriculture The 10,000-square-metre facility aims to produce around 150,000 kilograms of tomatoes annually, strengthening the supply of locally grown produce. The project reflects a wider shift towards resilient, high-quality agricultural systems
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Richard Cowling, Director of Operations at Amriya Group Bahrain, shares how clear communication, visible leadership and a sharper focus on guest experience are shaping high-performing hospitality teams How do you build and maintain strong teams across large-scale operations? The key is communication, alongside clearly defined strategies built with involvement and input from
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JW Marriott Marquis Hotel Dubai has launched Good Company, a free 12-month community membership designed to integrate the hotel into everyday life for the local community Starting 1 April 2026, the membership offers access to dining, wellness, meetings, and lifestyle experiences, positioning the hotel as a neighbourhood hub rather than just
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Professional kitchens have long carried a reputation for high pressure, strict hierarchies, and relentless pace. For decades, long hours, intense stress, and rigid structures were considered the norm, often at the expense of staff well-being. Today, however, a new generation of chefs is redefining leadership by creating supportive, respectful kitchens
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Tala Bashmi reflects on her journey from disciplined early kitchens to a confident, pared-back style, sharing how food can stir memory, connect people, and shape the next chapter of her journey What first sparked your interest in cooking? Was there a specific moment or memory that set you on this path? For
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CarniStore, a leading homegrown online meat supplier, has partnered with Moonrise at Eden House for the first edition of Moonrise & Friends, a new collaborative dining series Volume 1 features a three-course dry-aged burger experience, highlighting the Moonrise Smash Burger made with premium 21+ day dry-aged Angus brisket patties from CarniStore,
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FZN by Björn Frantzén, ranked No. 22 on the Middle East & North Africa’s 50 Best Restaurants 2026 list, launches its first seasonal menu of the year The three-Michelin-starred restaurant offers a nine-course tasting menu led by Chef Björn Frantzén and Executive Chef Torsten Vildgaard, blending modern European cuisine with Japanese
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Sponsored: Wales has a strong culinary heritage rooted in tradition and shaped by its diverse landscape, from rugged coastlines to fertile pastures that produce premium-quality ingredients. A clear focus on provenance and sustainability has earned Welsh producers consistent recognition, including 146 awards at the 2025 Great Taste Awards, with 98
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Dubai Multi Commodities Centre (DMCC) has appointed hospitality and entertainment group 7 Management to operate The Plaza at Uptown Dubai, a 21,000‑square‑metre open-air venue designed to host large-scale events The Plaza accommodates up to 4,000 guests and is equipped with a purpose-built stage, a 43‑metre HD screen, advanced lighting and sound
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