Where to Eat in Dubai

A concept born in Southeast Asia, CÉ LA VI, already present in six locations around the world, provides a multi-sensorial experience that involves mixology, music, and cuisine in downtown Dubai. Set in a location 220 meters above sea level, it can claim to be one of the city’s highest rooftops including a contemporary Asian restaurant, skybar, club lounge, and pool deck and of course those stunning Instagram-friendly views of the cityscape.

Executive chef, Howard Ko brings his talent to deliver a considered and at times thought-provoking cuisine in this iconic location, that ticks all the boxes for a night out in the shining city of Dubai. The award-winning venue has become the place to be seen for its incredibly stylish surroundings, but don't overlook the quality of the culinary offering, which engages all five senses - contemporary Asian dining and world-class entertainment come together with excellent hospitality and breathtaking views.

_{Black Truffle Sushi Risotto and chef Howard Ko, photos courtesy of CÉ LA VI}

Award-winning Singaporean chef Reif Othman offers Asian cuisine with a twist, gleaned from years of experience at restaurants such as his Reif Japanese Kushiyaki in Jumeirah’s Dar Wasl mall. Reif Japanese Kushiyaki is a neighbourhood concept specialising in unconventional Japanese food. For a casual and fun dining experience, Othman brings a modern and playful flair to traditional Japanese dishes through bold flavours and textures, including his Instagram-famous bestseller - the wagyu sando. A wagyu fillet is coated with charcoal breadcrumbs, fried to medium-rare with a slice of slightly grilled wagyu sirloin, toasted milk bread, Japanese mustard mayo and tonkatsu sauce.

_{Wagyu Otoro served in a squid ink marbled bun and Chef Reif Othman, photos courtesy of Reif Japanese Kushiyaki}

At Netsu, chef Ross Shonhan uses his passion and considerable knowledge of Japanese cuisine to create something genuinely delicious. Using straw instead of coal for warayaki grill dishes, Netsu serves a choice of sushi, sashimi and other Japanese-style dishes.

Shonhan grew up in Queensland, and acquired his culinary experience at Asia de Cuba and The Dorchester Hotel, before joining the Nobu Group to open Nobu, Dallas, where he was overseen and trained by the chef and proprietor himself, Nobu Matsuhisa.

Netsu offers something different in Dubai, exquisite presentation and attention to detail, served in the upmarket surrounds you would expect from the Mandarin Oriental, with an open-grill fire, with the centrepiece of the straw fire at the countertop adding a touch of theatre. Outdoor dining on the terrace allows guests to enjoy the balmy Dubai evenings in a relaxed, yet sophisticated atmosphere.

_{Wagyu oshizushi - soy braised shiitake mushrooms and chef Ross Shonhan _ photos courtesy of Netsu}

Ossiano is an award-winning contemporary restaurant located at Dubai’s Atlantis, The Palm resort. With views into the depths of The Ambassador Lagoon. Helmed by award-winning chef de cuisine, Chris Malone, Ossiano has simplicity at its heart and freshness and seasonality are paired with playful touches and tableside theatrics. At just 26 years old, Malone is an outstanding culinary talent and a former protegee of Daniel Humm’s Eleven Madison Park. Ossiano offers a number of well-crafted menu options including a seven-course experience, combining avant-garde elements with elegance and precision to create plates with a refined and classic aesthetic.

_{Chef Chris Malone, photos courtesy of Ossiano} 

Nobu’s first foray into the region brings chef Nobu Matsuhisa’s redefined Japanese cuisine to Dubai, helmed by chef Damien Duviau. A modern Japanese style is fused with South American influences including dishes such as black cod seared and served with sweet miso sauce. The exciting fusion menu of Nobu Atlantis is complemented by a sushi bar and a wood-burning oven. This fashionable restaurant is part-owned by Robert De Niro and takes influence from the original 1993 New York outlet, but includes a beautiful Japanese garden – a tranquil space with its own freshly grown herbs, which guests can enjoy in the winter months.

_{Nobu Taco, one of the signature dish of chef Damien Duviau, photos courtesy of Nobu}

Hakkasan's menu is a modern interpretation of authentic Cantonese cuisine, using the finest ingredients and expert traditional techniques to create memorable signature dishes such as the Chilean sea bass and crispy duck salad. The restaurant's atmosphere is vibrant, intriguing and inviting. Originally designed by interior designer Christian Liaigre, the space embodies a modern aesthetic now found in Hakkasan restaurants worldwide. Established in 2001 in London, Hakkasan has restaurants around the world, located in the United States, Middle East, India, Asia and Europe. Both London restaurants hold a Michelin star, with signature dishes: crispy duck salad, wagyu beef puff, signature Peking duck, dim sum, and stir-fry black pepper rib-eye beef.

_{Andy Toh signature dish wagyu beef puff, photos Courtesy of Hakkasan}