Burrata at La Petite Maison La Petite Maison’s best-selling dish (the restaurant serves approximately 500 plates of it a week) is made from unpasteurised mozzarella cheese. The cheese is warmed under the grill then served with datterini (Italian cherry tomatoes), olive oil, cherry vinegar and fresh Greek basil. Delicious. Dhs95. Gate Village, DIFC (04 439 0505).
Paneer paratha at Paratha King The secret to a good paneer paratha is the freshness of the paneer – a soft crumbly cheese, with a mild yet versatile flavour – and you can really taste the difference here. The cheese blends well with spices used, so you’re left with a filling, and wholly satisfying, end result. Dhs14. Next to Baskin Robbins, Karama (04 397 9110).
Cheesecake at Nobu There aren’t many dishes that live up to the hype, but this divine dessert somehow manages to, thanks to six key components: the sweet pastry base, the topping of creme fraiche and real vanilla pods, sweet passion fruit sorbet, a second (more buttery) pastry base, passion fruit sauce, and a passion fruit tuile. Dhs55. Atlantis, Palm Jumeirah (04 426 2626).
Rivington burger with Welsh rarebit at Rivington Grill For the uninitiated (or anyone who isn’t Welsh), Welsh rarebit consists of a roux base with cheddar cheese, with mustard and Worcester sauce added for taste. Traditionally the cheese is served on toasted bread, but why no-one has thought to slather it over a burger until now, we’ll never know. Dhs105. Souk Al Bahar, Downtown Dubai (04 423 0903).
Dakos salad with feta cheese at Elia This traditional Greek salad gets the thumbs up from us thanks to its varied combination of textures. The soft feta contrasts wonderfully with the crunch of the Cretan barley rusk, and its distinct, tart flavour is offset perfectly by the sweet tomato and the smooth extra-virgin olive oil. Dhs35. Majestic Hotel Tower, Bur Dubai (04 501 2690).