Dubai foodie news

Heston-meets-Hoxton food and a new high tea on the dining scene


March may be art month in Dubai, but this week, we’ve learnt that April may well be the coolest month after all. Next week, April begins with the three-day ‘Meet d3’ event. Taking place from Thursday April 2 to Saturday 4, the event, to be held at Dubai Design District (d3), will introduce the public to premier creative talents from across the world, as well as local artists. Among several creative food experiences planned, the highlight will be a visit by British duo and real life Willy Wonkas, Bompas & Parr. Infamous for their quirky pop-up concepts, the pair will be creating a family-friendly, interactive experience called the ‘Artisanal Chewing Gum Factory’. Restaurateur Mourad Mazouz of MOMO in London will also be creating a pop-up restaurant experience with artist Hassan Hajjaj. Representing the local Dubai scene, there will be stands by several independent restaurants and cafés, ranging from Mexican street food through to specialities from Quebec, Canada.

More fanciful food hits the emirate next month, as Signature by Sanjeev Kapoor launches a new molecular menu from Wednesday April 1. The Heston Blumenthal-esque list of dishes will include ‘edible soil’ made of chocolate with raspberry mousse underneath; ‘marble soup’ composed of fruit ‘caviar’; deconstructed crème brûlée and a ‘volcanic mousse’, which erupts like Etna once the sauce is poured inside this conical creation.

Clé Dubai is also sprucing up its image with an artistic twist. The restaurant is currently showcasing selected artworks by Lebanese artist Katya Traboulsi. You can see the exhibition, named ‘Anatomical Beauty’, on display in the restaurant from now until Thursday April 30.

Meanwhile, Jumeirah Beach Hotel welcomes a brand-new Indian restaurant. Now open, Naya promises classic and contemporary Indian cooking in a relaxed, family-friendly environment. On the menu expect to find tangy prawn samosas, dahi puri chaat, papdi chaat, kebabs and barbecue dishes prepared in a clay oven, Bengali fish and meat recipes, and homely curry dishes. You’ll also find some Indian-inspired mixed drink recipes. Until Wednesday April 15, the restaurant is offering a special opening rate with a 25 percent discount on food.

A sweet note to wrap things up on: Leopold’s of London has launched a new high tea. The café’s in-house ‘tea doctor’ will help you select a beverage to team with your meal. Savoury sandwiches served include beef bresaola with tomato, rocket and Dijon mustard on house-baked brioche and sesame bagel with smoked salmon, cream cheese, celeriac and carrot remoulade. Sweet treats available are passion fruit meringue, chocolate and salted caramel éclairs, spiced chai crème brûlée, and, of course, traditional scones with jam and clotted cream.

Until next week, bon appétit!

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