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Magazine
FINE DINING
Culinary chic
KISHORE AND SMITA IYENGAR
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Dubai has some of the trendiest international eating destinations.
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Photo: Kishore and Smita Iyengar
Radiating warmth: The primary colours of Al Muntaha.
In Dubai, spatial dimensions defy description. The aggression in creating futuristic trends is inherent in turning barren waste into iconic lifestyle symbols for the next century. Dubai is redefining the norms for future urban existence, with an inhe
rently deep respect for the fragile environment.
Dubai’s multi-faceted shimmer, its leisure offerings, entertainment attractions and top-of-the-line lifestyle products are the best in the world. It is also a repository of the finest dining.
From the lavishly designed, gold leaf-crypted atrium, we zipped up the express elevator to the kaleidoscopic “Al Muntaha”, the glass facade restaurant atop the Burj Al Arab, deemed the highest, finest hotel in the world. We took in the lilting notes of a lively jazz band and vocals, moistened with great Southwest Australian wines.
Psychedelic ambience
Dinner at “Al Muntaha” was a fine affair, the vegetarian starters and delicious soup inviting melodies of appreciation, the main course and dessert following suit with culinary grace. The ambience is psychedelic, with bright primary tones of the spectrum radiating from the ceiling and design elements. The jewelled glitter of a rapidly expanding Dubai spread out like a carpet of million lights below us as we allowed ourselves to be mesmerised by the exceptional Espresso.
Driving through the newly-emerging skyscraper-lined thoroughfares of Jumeirah’s beach stretch, we reached “The Peacock”, the stylishly simple Chinese restaurant at the Sheraton Jumeirah. We experienced authentic dishes from Mainland China, each stirred up without the customary additives and food enhancers. The wide array of amazing vegetarian and assorted meats, poultry, fish and accompaniments were worth the sampling, the desserts (Green tea ice cream with sherry) and the piping hot and aromatic Jasmine tea poured endlessly to us, all worked their wonders.
We decided to savour some South American Latino flavours at the theme-based, Argentinean “La Parilla” at the Jumeirah Beach Hotel. We felt at home in this outstanding icon of world class dining where seductive tangos, soulful Sopranos accompanied by an interactive band, mouth-watering Argentinean varieties (grilled giant prawns) and full-bodied Argentinean wines added zest to a truly great evening.
Bewildering variety
The spectacular Alpine views of the gigantic live Ski Dome, full of ski revellers captivated us through the endless windows of “Sezzam”, the sleek and sprawling restaurant at the Kempinski Hotel in Mall of The Emirates. “Sezzam”, meaning “Open Sesame” literally, lays out its bewildering array of dining pleasures through several live cook-and-eat stations in a classily designed layout that allowed us to watch the expert skills of chefs stirring up delicacies piping fresh off the woks and earthen ovens.
Dubai’s other culinary destinations excel in offering low-calorie, sumptuous power lunching with an international flavour. The Glasshouse Brasserie at The Hilton Dubai Creek has Mediterranean specialities and grilled seafood, steaks and salads for busy corporates, while the new Grosvenor House’s minimalistically laid out coffee shop allowed us to choose fresh dishes cooked right in front of us. The brocaded drapes and lush alfresco garden ambience of “Awtar”, the Lebanese restaurant at the Grand Hyatt Dubai relaxed us for a good two hours in noontime Dubai over mouth-melting Hummus, Tabouleh, Labne, seafood steaks and Shankhleish.
Authentic flavours
“The Market Cafe” at the Grand Hyatt is a merry profusion of foliage, meandering streams and waterfalls, creating a lively dining ambience. We savoured authentic delicacies from various speciality kitchens, the sound of gurgling water relaxing us.
On the Deira side of Dubai, at the Hyatt Regency Dubai, “Focaccia”, the Italian restaurant with a Venetian theme décor offers eclectic Italian dining with an impressive repertoire of the best Italian wines and signature Italian hospitality. The pan-seared Sea Bass with tomato sauce and Basilico was light and crisp and our traditional Tiramisu dessert matched the finest we had in Italy. Easy to relate to and to synergise with, “Focaccia” presents fine wining and dining as a gastronomic art, combined with discreet courtesies and unobtrusive attention that are welcome features.
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