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  What makes a dish iconic and timeless?

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  What makes a dish iconic and timeless? Is it all about simplicity and soul food? We live in an era where molecular gastronomy and sous vide cooking techniques govern many a hotel...

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  Nusr-Et – an expensive cut of steak in Dubai

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  When the rumour mill started that Nusr-Et was set to open a restaurant in Dubai (at the Four Seasons), I couldn’t understand the appeal of a steakhouse import from Turkey. Don’t get me...

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  Does the new-look Pierchic still offer a fairy tale ending?

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  Once upon a time, a fledgling kiwi, newly emigrated from New Zealand, was wined and dined al fresco by a prospective employer, at a...

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  Coya – the Peruvian trend takes off in Dubai (at a price)

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  Peruvian food is currently having a bit of a moment. British supermarkets have started stocking ceviche [seh-vee-chey] on their shelves alongside...

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  Chef Richard Sandoval’s Zengo – fusion confusion

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  “An artful blend of Asian and Latin flavours,” is how a new restaurant import in Dubai at Le Royal Meridien from chef Richard Sandoval's stable, Zengo, describes itself. Well that...

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  Em Sherif – a succulent, yet frivolous feast

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  Em Sherif is Lebanese chef Mireille Hayek’s first restaurant in Dubai, a licensed concept imported from Beirut. Conveniently nestled at the foot of The Address Downtown...

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  China Grill – can food be both chic and comforting?

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  I think it says a lot about a dining experience when as you leave a restaurant your head runs wild contemplating a return visit and what you may order. That is exactly how I...

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  Boca – when sharing concepts work

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  It’s probably no secret to regular FooDiva readers that I’m no great fan of sharing concept restaurants. Recent reviews here have found me encouraged by the food, but baffled...

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  Meet the UAE’s first smokehouse – Perry & Blackwelder

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  The UAE has its first smokehouse. Yes we have Fümé with a handful of smoked dishes - but Dubai's Perry & Blackwelder is a new casual American...

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