MANĀO reflects Chef Abhiraj Khatwani’s path from curiosity at home to Young Chef of the Year, turning his fascination with flavours into inventive Thai dishes that are personal and grounded in tradition
When it comes to Dubai’s culinary landscape, few restaurants have made an impact quite like MANĀO. The Thai-inspired concept, co-founded by Chef Mohamad Orfali and Chef Abhiraj Khatwani, recently earned its first Michelin star in the 2025 Dubai edition of the Michelin Guide. Adding to the acclaim, Chef Abhiraj was named Young Chef of the Year, a recognition that underscores his creativity and vision in shaping modern cuisine.
MANĀO brings Thai culinary tradition to the forefront with a modern touch, presenting dishes that surprise without ever feeling overcomplicated. Drawing on his time cooking with village elders in Udon Thani, Abhiraj turns heritage techniques into inventive plates. Fermented sticky rice with coconut smoked short ribs and a savoury take on khanom krok, garnished with coriander flowers, offer just a glimpse of the restaurant’s carefully considered menu.
Reflecting on his journey, Abhiraj says, “Honestly, it started at home watching my mom cook. I was always intrigued by how a few simple ingredients could turn into something that brought everyone together at the table. I’d find myself hanging around the kitchen, asking questions, tasting things, and that curiosity just kept growing until it became something I couldn’t ignore.”
His time with The Yellow Monkey taught him the value of authenticity. “The Yellow Monkey taught me the value of identity. You can have great food, but unless the concept has soul, it won’t connect. That lesson shaped MANĀO; every detail had to feel authentic, intentional, and rooted in a clear vision.”
Thailand’s cuisine has long inspired him, both for its balance of flavours and the way it resonates with his Indian heritage. “MANĀO was inspired by that balance, but also by the shared language between Thai and Indian food. It felt like a cuisine that could speak to my own roots while opening a window to something new.” Working with Chef Mo has been transformative: “He is someone who truly understands the dialogue between cultures, and he pushes you to think beyond borders. For MANĀO, his guidance brought clarity; he challenged me to be bold but stay true to the roots of the cuisine.”
Abhiraj takes particular satisfaction in seeing diners engage with the unexpected. “The most rewarding part has been seeing guests discover a side of Thai cuisine they didn’t expect. The surprise for me has been how quickly people embraced the unfamiliar; it shows that diners in Dubai are hungry for stories, not just plates.” The fusion of Thai and Indian flavours features throughout the menu.
“The overlap of certain ingredients really excited me. Take rice, for example, it can be explored in so many different ways. The sticky rice roti we serve at MANĀO actually came from a quick experiment I tried at home, and it’s become one of those discoveries that really connects the dots between Thai and Indian kitchens.”
Each dish is a chapter in a larger story. “For me, it’s about storytelling. I don’t just want to serve what people already know; I want them to discover something. But it has to be approachable — the dish should intrigue without intimidating. We choose dishes that highlight Thai culture in a way that sparks curiosity while still delivering comfort.” His advice to young chefs is simple: “Originality matters.”