Friday Brunch at Hell’s Kitchen

A different brunch experience with the high standards of Gordon Ramsay

Friday Brunch at Hell’s Kitchen
Friday Brunch at Hell’s Kitchen Image #2

Bold choices were made when Caesars Palace opened in Dubai earlier this year. Do we want a giant statue of a Roman head in the reception area? Of course. Might as well put a giant foot downstairs too just for good measure. Why not? Despite these cool, yet completely odd, features the hotel is inarguably classy and that’s what we were expecting at Hell’s Kitchen for Friday brunch.

You’ve probably seen the TV show or at least the meme of Gordon Ramsay asking a chef to hold two pieces of bread to their head and proclaim that they are an idiot sandwich.

No, really. Take a look.

Set up with a similar format to the show, there are chefs on a blue team and a red team working in the kitchen, but they’re unlikely to face angry abuse or achieve viral infamy. In fact, they don’t seem to be competing against one another like on TV, but it’s a nice nod to the show.

When we arrive the place is absolutely packed, there’s not a free seat to be found and it’s as loud as a verbal berating from Gordon himself. A two-piece band is blasting out indie covers and a party-like atmosphere is building.

An open kitchen, emblazoned with the Hell’s Kitchen logo is the centrepiece of the room and the location where you can pick up the majority of the hot starters.

There’s an eclectic mix on offer including a variety of eggs Benedict dishes, chicken and waffles, macaroni cheese, chicken wings and sliders.

It’s all DIY too with all the sauces and accompaniments for each dish laid out so you can make it the way you want it but we’re a little overwhelmed.

We find ourselves back at the table with six small plates enjoying a mix of food you would only ever have together at brunch, plus a drizzle of truffle maple syrup. (Because why not?).

For cold starters you can head to the salad station, pick up some fresh bread or pastries, try a variety of tartare or stock up on freshly shucked oysters.

All the bases are covered but the food is trapped somewhere between breakfast and brunch and without really committing to either fully. The pick of the starters is the deep fried hen’s egg. With a soft yolk coated in a crispy batter, we find ourselves going back for a second one, too.

The mains are ordered to the table and it’s nearly impossible to order anything other than the beef Wellington. Cooked medium rare and coated in a smooth, rich, mushroom pâté, the meat is wonderfully succulent, being hugged lovingly by crisp, golden pastry. We would return to the restaurant for this dish alone.

As the brunch nears an end you can take part in an Eton mess challenge, but we’d rather watch others making a delicious mess and eat the professionally-prepared versions.

We leave stuffed and satisfied after a thoroughly enjoyable brunch at one of the city’s newest destination hotels.

A different brunch experience with the high standards of Gordon Ramsay

To try truffle maple syrup, of course

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