Hip new openings, hot new menus and more eating out news
Time Out Dubai staff
New launches, from molecular Indian through to south Asian crab festivals, have us licking our lips this week.
Get ready for a real feast of dining news this week. Your first course is a brand-new concept that has just opened its doors at Radisson Royal Hotel on Sheikh Zayed Road. Modern Indian dining concept Tresind, which opened last week, promises nods to molecular gastronomy on the menu and beverages created by in-house mixologists at the lounge bar. Signature dishes from the menu include dokhla with coconut chutney ice cream, curry leaf and mustard water perfume, ‘deconstructed biryani’ and gunpowder-spiced monk fish à la plancha.
On the same day, BOCA finally opened its doors in DIFC, after what seems to have been a two-year period of being pending and underway. The concept is Mediterranean focused, hitting southern French, Iberian and Italian notes on the menu. Signatures include 12-hour braised lamb, olive oil tart and a house special of arroz negro (Spanish ‘black rice’ paella, cooked with squid ink).
Fans of Emirati cuisine will be delighted to read that there is now a second branch of Al Fanar, which also opened last week, located in Jumeirah Town Centre. This week, until Saturday October 25, the new restaurant is also hosting an exhibition called ‘Museum of Memory’. Here you will find historical photographs and documents that relate to key events in the UAE.
There is a fresh look at Dubai’s existing restaurant hot spots too, with plenty of new menus to try. Head to 40 Kong, where the autumn menu features goat’s cheese wonton salad, foie gras torchon, veal Milanese, yellow fin tuna sashimi, wagyu beef sliders and rack of Australian lamb.
For new Asian flavours head to Thai restaurant Mango Tree. The Souk Al Bahar spot is now serving po pia sod larb ped (an original twist on traditional larb salad from the North East of Thailand). This dish is wrapped in rice paper and drizzled with tamarind reduction. There are also new ingredients to try to such as snow crab claws from Alaska and Norwegian salmon.
If that is not enough to satisfy an appetite for Asian flavours, Thai Chi in Wafi has just introduced more than 20 new dishes to the menu. On that list you’ll find an emphasis on healthy cooking and organic ingredients, with recipes such as slow braised lamb shank in aromatic massaman curry, grilled river prawns topped with hot basil sauce and an organic salmon Thai-style ceviche.
Finally, since this issue carries an ‘underwater’ theme, we are rounding off the week with a little news from under the sea. Mahesh in Karama is holding a crab festival until Saturday November 1. On the list of 24 different crab recipes, there’s Goan vindaloo crab, spiced Sri Lankan crab, Mangalorean tandoor crab and more.