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Food & Drink
Top food trends in Dubai
Mon, January 13, 2025
From Instagram-friendly plates and expert-led masterclasses to innovative vegan menus, Dubai's gastronomic scene always astounds.
From Instagram-friendly plates and expert-led masterclasses to innovative vegan menus, Dubai's gastronomic scene always astounds.
TikTok treats
Fuelled by the power of social media, viral foods including quirky creations and innovative twists on classic dishes have captured attention worldwide and redefined the culinary landscape. Dubai is at the forefront of many viral food trends – from the Matilda cake at Parker's to the Alabama smoke pizza at ‘Za ’Za Slice – and, most famously, the ooey gooey FIX chocolate bar ‘can’t get knafeh of it’ which has taken the world by storm thanks to a viral TikTok video.
Experiential dining at the chef's table
Experiential dining is a major trend – and the chef's table is leading the charge. Every Tuesday at Chez Wam, chef Hadrien invites guests to join him on a nostalgic voyage of flavours from his childhood with influences from his travels. Studio Frantzén Dubai at Atlantis, The Palm also offers a front-row view of culinary excellence, while fine dining concept Row on 45 at City Social creates an intimate experience for just 22 guests in a setting inspired by chef Jason Atherton’s London home. Other restaurants like Dinner by Heston Blumenthal, Krasota and Pierchic further exemplify this trend with their immersive and interactive dining concepts.
Dining with a side of fun
With happiness high on everyone’s agenda, it’s little surprise that diners love restaurants that will lift their mood while serving up delicious food. This encompasses everything from Amazonico’s bright interiors and creative Latin American plates with quirky additions to Brass Monkeys ‘eat, play and party’ combination and En Fuego’s upbeat entertainment and live music. Or how about trying Ossiano, where fish and rays glide past your table and many dishes feature added theatrical elements?
Health-conscious ingredients
Health and wellness are booming – and restaurants are responding by creating menus that highlight health-enhancing ingredients. For instance, Boca in DIFC offers dishes and drinks infused with properties that deliver on flavour and wellness. Fermented foods are a huge part of this trend, with chefs like Kelvin Cheung at Jun's including kimchi on the menu and Orfali Bros serving up a variety of kombucha and fermented juices.
Show up for superb eat-ertainment
What could be better than a sumptuous dinner at one of Dubai's best restaurants? Adding in the extra draw of a spectacular show. Many venues are specifically designed to display a theatrical on-stage performance, from DIFC's Babylon to The St.Regis Downtown's TABU and Address Beach Resort's DREAM joining established stalwarts like Billionaire Dubai and Guy Manoukian's The Theater. And if you're looking for a more immersive retro vibe, then Paramount Hotel's Flashback Speakeasy fulfils a roaring 1920s brief.
Snap up Instagram spots
Fans of molecular gastronomy will be wowed by the intricate presentation, billows of smoke, bubbling concoctions and curious 'coffee stones' served by chef Himanshu Saini's Tresind Studio. And there are plenty of other eateries that urge you to keep your cameras ready for social media-worthy culinary reveals. Photogenic plates are served up at cafes like the floral-focused Saya, electric pink is the overarching hue at DIFC's VIBE while Farzi Cafe continues to innovate with a chaat trolley dispensing snacks.
More greens, please
Many may eschew meat during Veganuary, but plant-based diets are now a permanent fixture for a multitude of diners. It's picking up such momentum that restaurants in Dubai are officially tweaking their offerings or adding special standalone menus. Dubai's eateries have been quickly adopting green-friendly recipes, while dedicated vegetarian and vegan spots like SEVA, Teible at Jameel Arts Centre, Bounty Beets and Comptoir 102 continue to serve up delicious meat-free feasts, packed full of flavour.
Tableside theatrics
Whether it's being sliced, fired up or constructed, restaurants are determined to add drama to your evening by putting on tableside entertainment. Nus.ret's meats get a final buttery flourish after being served, while chefs at Mott 32 slice up their trademark Peking duck in front of your eyes. And DIFC-based Josette adds fancy French flair to proceedings with their signature crêpe Josette flambéed for guests to record.
Burger bonanza
Dubai's appetite for burgers has resulted in a multitude of new spots mushrooming up across the city. From Twice in Al Safa, which specialises in wagyu beef smash burgers, to Asian-flavoured Ugly Burger and Emirati-owned She Burger, there's something for every taste. Other additions include celebrity chef Burak Özdemir's CZN Burak Burger, Dubai Design District's trendy G.O.A.T. eatery, and new High Joint and Pickl branches that cater to a growing legion of fans.
New age blends
Dubai restaurants are not shy to break convention, which is why we’re celebrating experimental mocktails taking a rightful place on menus. Pioneering BOCA was one of the first to adopt refreshing alternatives – try the Alhambra Garden, a standout mix of apple, cucumber, lemon, local mint and elderflower. Most top eateries have similar sophisticated offerings that are worth discovering across the city, including 11 Woodfire that has previously won a Gault&Millau award for its housemade blends.
Tasting menus
More and more diners are letting the chef decide what they should eat, with tasting or omakase menus becoming popular among foodies across the city. Whatever the cuisine, restaurants are curating multi-course extravaganzas that put a spotlight on the best of what's on offer, and lets those in the kitchen create a signature experience. Find seafood specialities at two Michelin-starred Ossiano, sushi at Taiko and an 11-course feast at Chinese Tan Cha.
Going global
As chefs' personal and professional journeys take them across the world, they are more and more likely to be adept at mixing flavours, drawing on the multitude of influences that they are exposed to. Chef Kelvin Cheung shows off his ability to mix North African, Far Eastern and Indian recipes at Jun's, while Mohammad Orfali's award-winning eatery defies categorisation, mixing shish barak with gyozas, and adding bonito flakes to his trademark Turkish pides flatbreads. Meanwhile, Moonrise's Solemann Haddad blends Japanese techniques and ingredients with Middle Eastern memories and notes to plate up dishes that have his own stamp.
Back to earth
Although there have been champions of sustainability in the local food scene for some time – LOWE has been serving zero-waste menus on a regular basis and Teible's Carlos Frunze has been an outspoken proponent – an emphasis on using local produce and reducing the industry's environmental impact has been gaining momentum. Local farms are reaping the rewards of more green-focused restaurants and knowledgeable chefs, with consumers making more informed choices when they dine too.
Pop up power
If you're not keeping in step with the foodie scene, you might miss some of its tastiest happenings. That's certainly the case with limited-time disappearing dining rooms or pop-ups that make an appearance across the city at various venues, before completely closing shop, ready to head to the next location. Hip 25hours Hotel hosts many established and emerging names like SALT for short stints in its courtyard, Ugly Noodles dispensed dumplings at Alserkal Avenue recently and Thai specialist Yellow Monkey often plates up at LOWE. Our top tip? Follow your favourites on social media to make sure you catch them.
Back to class
Eateries are now focusing on masterclasses as an additional way of connecting with their regulars. Diners can learn tricks of the trade, pick up cooking tips and perfect a new recipe by preparing a plate alongside the chef in this fun, interactive experience that offers something different from a usual meal out. Plus you get to enjoy what you conjured up, and can recreate it at home to impress your family and friends. Check out Peruvian spots Clay and COYA which both share ceviche recipes, while Katsuya's chef Pavel conducts weekly sushi-making classes.
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