Chef Akmal Anuar has built some of Dubai’s most respected restaurants by staying true to his roots, trusting his instincts, and letting the food speak for itself
Chef Akmal Anuar’s journey spans countries, but his values remain unchanged: originality, integrity, and an unwavering respect for food and people. In an industry where hype often outpaces substance, Chef Akmal Anuar’s consistency stands apart. His approach has always been about intent over noise, conviction over convenience.
Born in Singapore and raised in the hum of his parents’ hawker stall, Akmal’s introduction to food was grounded and hands-on. That early exposure still shapes how he thinks about restaurants today. “Lately, I’ve been wearing two hats, one as a chef and one as a restaurateur,” he says. “I have to juggle between what I want and what the business needs. My passion will always be food, but today I have to act and provide the full experience to my customers.”
That balance between creativity and commerce has become central to his journey. After a long tenure at Singapore’s Iggy’s, where he cooked for dignitaries and earned a place on the World’s 50 Best list, Akmal moved to Dubai in 2014. His career has spanned both high-end kitchens and pared-back spaces, including the cult favourite 3Fils. It is the latter approach that perhaps best reflects his sensibility.
“Definitely stepping into the business side and dealing with partners and investors,” he says when asked about the biggest challenge. “A chef’s mind works differently when it comes to business. I’ve managed to create some of the most talked-about and reputable restaurants in the country. I can’t pinpoint one as the greatest achievement, I treat everything as part of my growth and learning journey.”
From the street-style rooted Harummanis to the polished Japanese flavours at Goldfish Sushi & Yakitori, his projects are built on instinct. “My DNA stays the same. It’s unapologetic, disruptive, and original,” he says. “I don’t like the feeling of taking risks, but I trust my gut before I get my hands dirty, and that’s worked well for me.”
Harummanis is particularly personal. “It’s a homage to my family, especially my parents. It had to be done, for legacy, and for the history books,” he says. The restaurant, which began as a small shop, now holds a place on the Michelin Guide’s Bib Gourmand list.
Throughout, Akmal has kept his focus on honest cooking and meaningful experiences. “It’s all about the details, the stories, and sincerity. That gives things weight,” he says. “Overcomplicating confuses people. I treat my product as high-quality, with proper technique and warm service. People go to restaurants to socialise and have a good time, so we deliver that.”
For younger chefs, his advice is direct. “Cook from the heart and serve with humility. Stay true to your craft. Keep your head down, work hard, and stay in your lane. That’s the first page of success.”