DUBAI: For Sri Lankan chef Biman Rai, the kitchen has always been more than a workplace — it’s where memory, culture, and tradition come together. In his childhood home, he says, food was “both ritual and a form of storytelling.” His earliest inspiration came from his grandmother, whose sunrise spice-grinding sessions laid the foundation for his culinary career.
Inspired by the women in his family, Rai set out to become a professional cook. He has worked in kitchens across the Middle East, and says he was particularly influenced by Japanese and pan-Asian cuisines. “The respect for detail, for balance… it aligned perfectly with how I saw the world,” Rai tells Arab News.
Now, as head chef at pan-Asian restaurant Dragonfly in Dubai, Rai is bringing that vision to life.
“What makes us unique isn’t just the food, it’s the feeling. We honor the spirit of Japanese and pan-Asian cuisine while giving it a bold, modern twist,” he says. “There’s finesse, but also a quiet rebellion in the flavors and plating. It’s about creating impact through precision and personality.”
When you started out professionally, what was the most common mistake you made?
Trying to do too much. I believed more was more — more components, more garnishes, more flair. I’ve learned that restraint is power. Now, I focus on clarity and intention in every dish.
What’s your top tip for amateur chefs at home?
Taste as you go — and trust your palate. Recipes are guides, but your instinct is the real compass. Also, don’t underestimate the power of acid. A squeeze of citrus can bring a dish to life.
What one ingredient can instantly improve any dish — and why?
Yuzu. It’s electric. Just a few drops can brighten a dish, elevate aroma, and add that perfect high note without overpowering the core flavors. It’s subtle, but transformative.
When you dine out, do you find yourself critiquing the food?
It’s second nature, yes. But not in a negative way; I pay attention.
What’s the most common issue you notice?
Lack of harmony — flavors fighting each other instead of working together. Also, when the service doesn’t match the ambition of the kitchen, the experience falls flat. Great dining is holistic.
What’s your favorite cuisine to eat?
Italian and Japanese. They both celebrate ingredients, not just technique. A perfect bowl of ramen or a plate of cacio e pepe — both are about balance, soul, and simplicity done well.
What’s your go-to 20-minute meal to cook at home?
A miso-marinated salmon with steamed rice and quick-pickled cucumbers. It’s comforting, fast, and packed with umami. Plus, it gives you that sense of a complete meal without needing much time or effort.
What customer request most annoys you?
When guests try to reinvent the dish at the table with endless modifications. I fully respect dietary needs, but there’s a difference between adjusting and redesigning. Every dish is built to tell a story; the best experience comes when you trust that process.
What’s your favorite dish to cook?
Nigiri sushi. It’s pure craftsmanship. You’re working with just a few elements — rice, fish, soy, wasabi — but every detail matters. It’s the kind of dish that keeps you humble and sharp, no matter how long you’ve been cooking.
What’s the hardest dish to perfect?
Ramen. It’s deceptively hard. The broth alone is a science — depth, clarity, timing. Then you have the noodles, the toppings, the balance of fat and acid. One small misstep and the entire bowl is off.
What kind of head chef are you? Strict? Calm? Loud?
Calm, always. Precision doesn’t require shouting. I lead by consistency, clarity, and presence. I believe a composed kitchen is a creative kitchen. My team knows I expect high standards, but also that I support them fully in achieving it.
RECIPE: Assorted vegetable stir-fry noodle
INGREDIENTS
Any long noodle 100g
Olive oil 15ml
Finely chopped garlic 5g
Black pepper powder 1g
Thinly-sliced mix vegetables 60-70g
Tonaktsu sauce 20g
Light soy sauce 40g
INSTRUCTIONS
Boil water in a pot and cook 100g of any child noodle until just done (follow package instructions for time. Drain and rinse with cold water to stop cooking. Set aside with a drizzle of oil to prevent sticking.
Stir-fry the vegetables:
Heat 15ml olive oil in a wok or large saute pan over medium-high heat. Add 5g finely chopped garlic and sauté until fragrant (about 15–20 seconds). Add white onion julienne and stir for 1 minute until slightly soft. Add 60–70g of mixed vegetables (can include carrots, bell peppers, cabbage, zucchini, broccoli, etc. whatever available
Stir-fry for 2–3 minutes until vegetables are cooked but still crisp.
Season and Combine Add 1g black pepper powder and toss to coat.
Add cooked noodles to the pan and stir well. Add Sauce and Finish
Pour in the noodle sauce mixture: and add 20g Tonkatsu sauce
40g Light soy sauce Toss everything together over high heat until noodles are fully coated and heated through (1–2 minutes).
Adjust seasoning if needed.
