Time Out Says
But occasionally a restaurant comes in and shakes things up. Ketch Up, on the recently opened Bluewaters Dubai, promises to whip up “the best burgers in town”. It’s a bold claim, but fortune favours the brave, and these meat patties from this newbie really are brilliant.
The homemade buns, the variety of options, the focus on quality not quantity – Ketch Up has it all and more.
A chef this astute surely has to be from the States, home of the brave (and the burger)? Wrong. Alexander Belkovich, in fact, hails from Russia and he can’t wait to tell the world (or at least Dubai) about his burgers.
He has imported his special touch from St. Petersburg and Moscow and focuses on baking buns fresh in the restaurant every morning – and it shows.
His team continue to flex their culinary muscles by baking fresh desserts, ice cream cakes and making lemonade every day, too. It’s this care and attention, that so many average gourmet burger joints lack.
And, it’s working. As when we arrive on a lazy weekend afternoon, it’s packed, which is surprising for such a new area.
While most of the island has a thin stream of curious residents and tourists exploring the quiet streets, Ketch Up has a restaurant full of diners lending a pleasant buzz to the air.
The menu has options of fish, steak and chicken for mains, with a handful of salads, soups and starters, but we’re here for the burgers, and you should be too.
Firstly they’re decent value – starting from Dhs45 – and you can order one of the 15 varieties available or throw all caution to the wind and build your own.
Pillowy soft buns come wrapped around an excellent variety of fillings suited to every taste: carnivores, herbivores and even the health-conscious.
The sickly sweet chicken and avocado salad fares less well, but all is redeemed with a homemade ice cream cake.
With a little more time, Ketch Up could become a serious player on the burger scene.
WHAT IS IT...
A brand-new burger joint at Bluewaters
Pillowy soft burger buns and flavoursome patties
By Time Out Dubai staff | 03 Feb 2019
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