Features

Kitsune's Signature Dish

How to Cook Kitsune wagyu niku

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Mirai's Signature Dish

How to Cook Roasted scallop with foie gras miso zuke and green chilli dressing

Karma Kafé's Signature Dish

How to Cook Kalbi marinated grilled fillet mignon

Peppercrab's Signature Dish

How to Cook Mud crab with black pepper sauce

Prego’s Signature Dish

How to Cook Tagliata di manzo

Iz's Signature Dish

How to Cook Tandoor-cooked Welsh lamb chops

Hunters Room & Grill's Signature Dish

How to Cook Venison tartare with tarragon, blackberries and juniper

Rodeo Grill's Signature Dish

How to Cook Char-grilled tenderloin of wagyu beef with natural jus, gaufrette potatoes, asparagus spears and grilled tomatoes

Fish Market's Signature Dish

How to Cook Lobster in Thai curry sauce

Shabestan's Signature Dish

How to Cook Kebab platter

Fire & Ice's Signature Dish

How to Cook Boneless beef ribs

Splendido's Signature Dish

How to Cook Buffalo mozzarella ravioli

Elia's Signature Dish

How to Cook Classic Greek moussaka

St Maxim’s Signature Dish

How to Cook Certified Australian Angus rib-eye steak on the stone

Cavalli Club's Signature Dish

How to Cook Grilled Boston lobster and sweet scallops, spring vegetables, Italian black Venere rice and garlic sauce

Teatro's Signature Dish

How to Cook Chilian sea bass

Bussola's Signature Dish

How to Cook Homemade aubergine and goats’ cheese ravioli, roasted cherry tomatoes, rocket and parmesan

Troyka's Signature Dish

How to Cook Vareniki cottage cheese

Bateaux Dubai's Signature Dish

How to Cook Tiger prawns, sun-dried tomato and smoked avocado aioli

Villa Beach's Signature Dish

How to Cook Seared scallops and red mullet, bouillabaisse essence, pea and truffle cream

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