Happily for us, Dubai isn’t short of restaurants from Michelin-starred chefs. However, that doesn’t dampen our excitement when another opens up, and when we heard that two Michelin-starred German chef Tim Raue was to open Dragonfly in City Walk, our interest was piqued.
The restaurant is very quiet on our visit, probably due to both its newbie status and because it’s positioned just outside the film set-esque hub of City Walk. You can’t miss it though, it’s red. Extremely red. Cushions, tables, curtains and lanterns are all in the brightest of hues.
We settle into our booth and peruse the menu, where classic Asian dishes are given a revamp. A dragonfly, says Raue, is “synonymous with freedom”, and his menu reflects this scope for creativity. The flavours are as bold as the décor.
Raue’s signature langoustine is a must-try. Wasabi lend a pleasant kick, which is tempered by a fruity salsa.
A black truffle dim sum is a little rich for our taste, though. It transpires that this is due to the addition of bone marrow, which is not listed on the menu. We’re not averse to surprises, but feel this should really be noted, as the mention of hazelnut and spinach suggests a veggie dish.
We love the turbot main, which is presented in a flurry of dry ice. It’s served up by head chef Christian Singer, who covers the fish with a robust dressing of ten-year-old Kamebishi soy sauce.
Order the Peking duck; it’s a far cry from the norm, cooked perfectly and served alongside a meaty duck broth and a delicate mousse.
There are many refined touches, too, such as palate cleansers and lots of bespoke juices.
The location away from the main drag seems to be hampering the venue at the moment, but for strikingly innovative Asian cuisine, Dragonfly by Tim Raue should certainly be on your radar.
The Bill (for two) 1x scallop ceviche Dhs56 1x langoustine Dhs88 1x truffle dim sum Dhs88 1x Peking duck Dhs128 1x steamed turbot Dhs138 1x amedei pear Dhs46 1x large water Dhs28 Total (excluding service) Dhs572
The Bottom Line Creative, stylish dishes from a top chef.
Dragonfly by Tim Raue