Maison Dali: a dining experience that complements or conflicts?
A decade after opening Marina Social for Jason Atherton, accomplished Scottish chef Tristin Farmer has returned to Dubai following his five-year tenure at three-Michelin Zén in Singapore.
He’s now helming a new Dubai-born concept as culinary director and chef partner for a Singaporean business, Culinary Arts Group.
Maison Dali at The Opus by Omniyat hotel in Business Bay is pitched in the press release and on the website as: “a laid-back brasserie with character, where Japanese ingredients and techniques meet Mediterranean flavours. This innovative dining experience immerses guests in culinary artistry. Every element – food, drink, service and decor – is meticulously curated to transport diners into a world of imagination.”
Meanwhile, the name “draws inspiration from Salvador Dalí’s surrealism and mirrors the personality of Tristin Farmer,” – and the ambience “constantly surprises, transforming dining in Dubai into a captivating work of art.”
On the flip side, the dictionary definition of brasserie dictates “an informal, usually French restaurant, serving simple hearty food.”
In today’s review, I am addressing all these differing messages; how they translate into the dining experience; and determining whether they serve to complement or conflict.
I am utterly relieved to have reviewed incognito from start to finish.
Click HERE to read.
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