Is Dubai ready for its own Michelin Guide?

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Updated 14 March 2017
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Is Dubai ready for its own Michelin Guide?

Dubai is a foodie’s paradise. From delectable fine dining to scrumptious street-food offerings, you can eat your way around the city and still find space for dessert. So what is missing? A Michelin Guide of course.
Rumors have been swirling that the city is set to get its very own Michelin rating system, sparked by comments made by Michael Ellis, international director of Michelin Guides, at the Global Restaurant Investment Forum last year. Ellis said his company was on its way to creating a guide specifically for Dubai, but remained tight-lipped on the details.
Michelin stars are awarded to restaurants of outstanding quality in what is known as the Michelin Red Guide, with one star awarded to restaurants with very good cooking in their category, two stars for restaurants with excellent cooking, and the coveted three stars going to restaurants with exceptional cuisine. Michelin awards and retracts stars annually based on visits by their anonymous inspectors, whose grading methodology is a closely guarded secret.
The prestigious French guide actually began as a handy guidebook for Michelin tire customers in France in 1900. It was the brainchild of the Michelin brothers, who sought to “provide motorists traveling through France with all the useful information to supply their automobile, to fix it, where to sleep and eat, and which means exist to communicate, by mail, telegraph or telephone,” according to Christie’s auction house, which put a set of guides under the hammer in 2016.
Fast forward to the 21st century, and food buffs the world over may have spurted out their soup in shock when two street-food hawkers in Singapore became the world’s first such eateries to gain Michelin stars. Hong Kong Soya Sauce Chicken Rice And Noodle, and fellow street-food stand Hill Street Tai Hwa Pork Noodles, were awarded one star each in the Michelin Guide Singapore.
The push eastward is relatively recent, as until 2006 Michelin’s country guides only covered Europe. The hot question now is whether the cultural and culinary melting pot of Dubai is next on the list. It is home to eateries headed by a slew of Michelin-star chefs, but the city is yet to boast a restaurant with a sparkling star of its own as they can only be awarded in places where Michelin Red Guides are published.
Although Michelin declined comment, telling Arab News they do not remark on potential development strategy, one Dubai-based restaurant critic and writer thinks the time has come for the city to be recognized for its food chops.
“The food and beverage industry in Dubai has well and truly come of age in the last two years or so. There have been noises about how vibrant the restaurant scene here is for a long time, but it’s only now that it has acquired a gravitas that’s worthy of recognition by the likes of Michelin,” Sudeshna Ghosh told Arab News.
Ghosh points to the emergence of original, high-quality, home-grown concepts, and a shift away from restaurants being run by hotels, as reasons behind the uptick in excitement over the local food scene. “However,” she cautioned, “it’s important to note that it’s early days, and it will take some time before there’s a critical mass of restaurants that offer a Michelin-quality experience comparable to, say, New York or Paris.”
The industry insider tips her head to several Dubai-based restaurants that she thinks are strong contenders for a star. “Play, and the sister venue The Experience, are definitely strong contenders. Zuma, the only venue on the World’s 50 Best list, is also a definite. Apart from that, I’d say some that are worth looking into are Tresind/Carnival by Tresind; Hakkasan; La Petite Maison; Novikov; and Aseelah, which serves up Emirati food.”
Meals or wheels? The relationship between the tire company and the guide
You would be surprised to find out that the renowned Michelin restaurant guide actually started as a road atlas for Michelin tire customers in France in 1900. At the time, road trippers were in need of a guide that could point out the most appealing restaurants on their route, and tire manufacturer Michelin was happy to oblige.
The first edition saw almost 35,000 copies printed, and contained useful information for motorists, including a list of hotels, groceries, bakeries, hardware stores and instructions on how to fix and change tires.
In 1931, ratings featured the current system of three stars for the first time, with the definitions becoming clear and definitive in 1933. One star indicated a good place to stop on your journey, and was awarded to a very good restaurant in its category. Two stars meant excellent cuisine, indicating dishes of outstanding quality worth a detour. Three stars were awarded to a restaurant worth a special journey, where diners could expect to eat very well.
Although production of the guide was suspended during both world wars, the 1939 edition of the guide was reprinted by the US military in 1943, just before the June 6 invasion of Normandy the following year, as it was deemed the most up-to-date map available to the armed forces.
Michelin-starred chefs’ restaurants that Arab News recommends
• Tom Aikens’ Pots, Pans and Boards

More of a casual and rustic spot, this eatery, located in The Beach @ JBR, has a good selection of meat, fish and chicken options that arrive in, you guessed it, pots, pans and boards.

 

A #hearty #breakfast before anything else Thank you for sharing this awesome snap @celinxoxong

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• Gordon Ramsay’s Bread Street Kitchen
This restaurant at Atlantis, The Palm offers British cuisine with a relaxed, family friendly vibe.

 

Pop in and see for yourself who is the real @gordonramsayrestaurants #yorkieoff winner ... #teambsk @gordongram #yorkshirepuddingday

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• Yannick Alleno’s Stay
Although this is on the fancier end, with a strict dress code and no children under the age of 9 allowed, the food is more than enough to delight you at this One & Only The Palm eatery.


• Jason Atherton’s Marina Social
Marina Social dubs itself a celebrator of “de-formalized dining,” and offers a contemporary British-Mediterranean menu. It is located in the InterContinental Dubai Marina.

• Virgilio Martinez’s Lima
Peruvian chef Martinez replicated his famed restaurant in London in the heat of Dubai in the City Walk complex, and is credited with bringing the cuisine to the world’s attention.

• Gary Rhodes’ Rhodes W1
Rhodes was awarded a Michelin star for a restaurant in London in 1996, and has since brought his brand of British cooking to Dubai’s Grosvenor House.


• The Croft by Darren Velvick
The Croft was inspired by Velvick’s own childhood upbringing in a rural country village and is the home of great English cuisine in Dubai.

life.style@arabnews.com

 


Jessica Kahawaty’s cookbook receives celebrity nod of approval

Updated 15 July 2025
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Jessica Kahawaty’s cookbook receives celebrity nod of approval

DUBAI: Lebanese Australian duo, model Jessica Kahawaty and mother Rita, have launched their own cookbook — with no less a person than Hollywood actress and producer Courteney Cox providing a cover quote.

Kahawaty and her mother are the minds behind UAE-based food delivery business Mama Rita and the book, “Mama Rita: Family recipes from the Mediterranean,” is now available for pre-order ahead of its release in September.

It is endorsed by Cox, who says it is “a must-have for anyone who is passionate about cooking and loves food as much as I do.”

Writing on Instagram on Monday, Kahawaty said: “The moment we held the Mama Rita cookbook in our hands for the very first time … after two years of pouring our hearts into it. And we’re beyond thrilled to share a special surprise on the cover — a quote from the one and only (Courteney Cox). Her iconic role as Monica in ‘Friends’ — the talented chef, perfectionist, and loving control freak — mirrors so much of the dynamic between mum and me. And her true persona is even more beautiful, warm, and generous.

“Years of love, passion, late nights and so many memories. It’s all finally coming to life just as Mama Rita turns five this September,” she added.

Kahawaty is on an entrepreneurial roll, having launched jewelry brand Kahawaty Jewels alongside her father, master jeweler Ghassan Kahawaty, in May. Based in Dubai, it continues the family’s long-standing tradition of jewelry craftsmanship.

“I grew up watching my father in his jewelry trade. I saw how happy he made people when he created these beautiful pieces,” Kahawaty told Arab News. “I’ve always wanted to continue my father’s legacy and my grandfather’s trade. I felt like this is the perfect time to launch Kahawaty Jewels in Dubai, which is a city I’ve been in for over 13 years.”

For Jessica, building the brand with her father has been a meaningful journey.

“He’s the only man I trust when it comes to diamonds and jewelry. He has an impeccable eye for detail and quality. He has the most incredible craftsmanship. I learned so much from him and launching this with my father feels like a true partnership,” she said.


From Nigeria to Makkah, sereh finds a home on Saudi tables

Updated 14 July 2025
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From Nigeria to Makkah, sereh finds a home on Saudi tables

  • The introduction of sereh to Saudi Arabia is believed to be linked to the Hajj pilgrimage, when people from across the world brought with them their cultural traditions, including food

RIYADH: Sereh, a beloved African dish rooted in Nigerian tradition, has carved out a place for itself in the culinary landscape of Saudi Arabia.

Once popular as a street food in Makkah’s older neighborhoods such as Al-Mansour, Al-Hafayer, and Al-Barno, sereh has grown beyond its origins to reflect a story of migration, cultural exchange, and shared taste.

Traditionally, sereh consists of skewered beef seasoned with a bold blend of African spices. (AN photo by Huda Bashatah)

Traditionally, sereh — also known as tsire or suya — consists of skewered beef seasoned with a bold blend of African spices, then roasted over an open flame. This method creates not only a flavorful dish but an aromatic experience that draws people in.

“Tamiz, or Afghani bread, was also a street food, so they were often enjoyed together,” said Rodwan Fallatah, owner of the African restaurant AfriQ in Riyadh.

FASTFACT

Sereh’s journey from West African street stalls to Saudi dinner tables captures the essence of Makkah’s openness.

“You roast the sereh until it’s hot, and with tamiz nearby, you simply grab some hot bread to enjoy with it.”

The dish originates from the Hausa tribe, an ethnic group with a strong presence in northern Nigeria, southern Niger, and beyond.

Traditionally, sereh consists of skewered beef seasoned with a bold blend of African spices. (AN photo by Huda Bashatah)

“As a proud member of the Hausa tribe, I take great pride in seeing our traditional dish being enjoyed far beyond Hausa land, reaching communities across Africa and even here in Saudi Arabia,” said Zainab Hawsawi, a Saudi writer and businesswoman.

She noted that the typical Hausa kitchen is a treasure trove of rich and diverse flavors, featuring meat dishes like dambu nama, delicately shredded and seasoned dried beef; kilishi, thinly sliced, spiced, and sun-dried meat; and balangu, famous for its juicy, freshly grilled pieces.

“But nothing compares to the explosion of flavors you experience when eating suya, especially as you dip each piece into yaji, the signature blend of spicy suya dipping spices,” she added.

The introduction of sereh to Saudi Arabia is believed to be linked to the Hajj pilgrimage, when people from across the world brought with them their cultural traditions, including food.

Sereh gradually integrated into the local food scene, creating a fusion of flavors that captivated the taste buds of residents.

“I think the logical answer would be migration,” said Fallatah, emphasizing how pilgrims helped introduce the dish into Makkah’s multicultural food scene.

Makkah, long regarded as a cultural crossroads, provided fertile ground for this culinary exchange. As locals encountered new dishes, they began to experiment and adapt.

Originally from Madinah, Fallatah moved to Riyadh in 1997 and opened AfriQ, where he serves sereh among other dishes.

His passion for African cuisine has made his restaurant a popular spot for both locals and visitors.

“The spices are unique, and the preparation of sereh is different. Locals observe and learn, and soon they want to try it themselves,” he explained, noting that demand is especially strong in hotels catering to pilgrims and tourists.

Sereh’s journey from West African street stalls to Saudi dinner tables captures the essence of Makkah’s openness and the Kingdom’s growing embrace of cultural diversity through food.

As it continues to evolve, sereh stands as a flavorful reminder of how Saudi kitchens are becoming more globally inspired — one skewer at a time.

 


Where We Are Going Today: Kermal – Lebanese lounge in Jeddah

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Updated 14 July 2025
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Where We Are Going Today: Kermal – Lebanese lounge in Jeddah

  • The cherry kebab offers a sweet-savory twist and is worth trying, while the sea bass sayadieh was served with fragrant fish rice topped with fried onions and nuts

Located on Al-Kayyal Street in Jeddah, Kermal welcomes you with soft yellow lighting, a cozy interior and vibrant artwork. This Lebanese lounge blends classic flavors with comfort, creating a modern take on a traditional Beirut home.

The menu features lots of familiar favorites and a few standouts. We started with the creamy chicken mushroom soup, which was rich and satisfying, served with toast and a squeeze of lemon.

The rocaa salad with beetroot was fresh and tangy and made for a simple and pleasant starter. Other appetizers include the shrimp fatteh, which had a crispy, creamy tang thanks to the house salsa and the grape leaves and fried potato cubes with yogurt, which were also very tasty.

For mains, the Kermal mixed grill, including juicy lamb chops, tender kebabs and well-seasoned shish tawook served with grilled vegetables, tahini and garlic sauce, was a highlight. Priced at SR135 ($36) it is a generous platter for sharing.

The cherry kebab offers a sweet-savory twist and is worth trying, while the sea bass sayadieh was served with fragrant fish rice topped with fried onions and nuts.

For dessert, the kashta booza made a refreshing finish — creamy and fragrant with a pistachio crunch. Drinks like the pink mojito and raspberry cooler were sweet and enjoyable.

Kermal also has a breakfast menu and lunch deals for options throughout the day. Visit Instagram @kermal.sa for more details.

 


Opinion: Tackling childhood obesity starts at home

Updated 14 July 2025
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Opinion: Tackling childhood obesity starts at home

DHAHRAN: Here, Dr. Hanan Al-Shaikh discusses child obesity in a mini opinion piece for Arab News. Al-Shaikh is chair of the Women and Children’s Health Department at Johns Hopkins Aramco Healthcare in Saudi Arabia.

The received wisdom about the causes of obesity is that genetics has the strongest influence. This seems to provide comfort to parents of large children: It’s not my fault; it’s written in their DNA.

This is nonsense. Children are not born obese; obesity is induced by their environment. Yes, a child’s genetics can make them more susceptible to overeating, but are they the ones buying the food and cooking the meals?

Sorry, parents, but it is time to take responsibility for your children’s waistlines. You and you alone have the strongest influence on whether your children become overweight or obese. You choose what they eat and determine how much they exercise. Your own choices around diet and physical exertion set the example they will follow.

A recent forecast published in leading medical journal The Lancet suggests that Saudi Arabia will have one of the highest child obesity rates in the world by 2050. Separate research suggests that obesity costs the country almost $227 billion a year.

It is human nature to seek excuses for big problems by focusing on factors outside of one’s control. Yes, genetics plays a role in obesity. No, we cannot stop our children from seeing billboards advertising fried chicken buckets. Yes, the heat makes it harder to exercise outdoors for many months of the year.

It is also human nature to confer responsibility for big problems on others, particularly the state. The government needs to crack down on fast food advertising, encourage schools to raise physical activity levels, and so on.

These things may be true. But most of us retain the absolute power to choose what we eat and how much we exercise – even if we pretend we do not – and many factors are well within our control.

One of these is the role that parents have in teaching their children how to eat and exercise in their earliest years. Nothing influences a young child more than the actions of their parents, and roughly speaking, the first seven years of a child’s life are crucial for instilling lifelong habits for healthy eating and exercise.

Once a child becomes overweight or obese, it is incredibly hard for them to shed the weight. Some obese children may need surgery; most will need months, if not years, of treatment. The burden on the child, the parents, and the healthcare system is huge. Prevention rather than intervention is key.

Sadly, some kids who visit the paediatric wellness clinic at our hospital tell us they get as many as eight hours of screen time per day, eat chocolate and popcorn for lunch, and drink more than a can of soda daily. These are terrible habits that will almost certainly cross over into their adult lives.

It is time for parents to stop blaming influences outside their control and, instead, play a leading role in the fight against child obesity.


Saudi Arabia makes space for freelancers to thrive in culinary sector

Updated 12 July 2025
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Saudi Arabia makes space for freelancers to thrive in culinary sector

  • Culinary Commission’s latest move is ‘a dream come true’ for chefs

JEDDAH: Saudi Arabia’s Culinary Arts Commission has launched a freelance license for chefs via the Abde’a Cultural Licenses Platform.

The commission’s CEO, Mayada Badr, told Arab News: “The freelance chef license is a major milestone in empowering Saudi culinary talent, as it is opening the door for chefs to innovate and succeed independently while contributing to the Kingdom’s culinary sector.”

The newly introduced license will enable Saudi nationals aged 18 and above — and who hold certified culinary training and valid food safety or health certifications. (Supplied)

Abde’a, an e-platform developed to strengthen partnerships with the private sector, is operated under the umbrella of the Ministry of Culture.

The newly introduced license will enable Saudi nationals aged 18 and above — and who hold certified culinary training and valid food safety or health certifications — to legally provide freelance culinary services, paving the way for wider freelance opportunities in diverse venues and events across the Kingdom.

The freelance chef license is a major milestone in empowering Saudi culinary talent, as it is opening the door for chefs to innovate and succeed independently while contributing to the Kingdom’s culinary sector.

Mayada Badr, Saudi Culinary Arts Commission CEO

The initiative will “support skill development and career growth in the sector, as well as recognition and credibility by reinforcing adherence to professional standards in the culinary field,” according to a statement.

Chef Rawan Al-Harthi, a Jeddah-based pastry chef, said: “This license gives us the freedom to showcase our culinary identity while working independently and legally. It’s a dream come true for chefs who want to grow their brand without being tied to a restaurant.”

Another chef, Faisal Al-Malki, echoed Al-Harthi’s sentiments. “Being recognized as a licensed freelance chef adds value to our profession and pushes us to raise the bar in terms of quality and creativity,” he said.

The launch of this initiative “underscores the commission’s commitment to expanding opportunities for local culinary talent, while fostering a culture of creativity and professionalism,” a press release stated.