Journey Through Dubai’s Culinary Landscape with Martin Williams
Martin Williams is one of the judges for our inaugural Toast the City awards. He recently explored the gastronomic paradise of ever-sunny Dubai, offering insights into its vibrant food scene.
The Allure of Dubai’s Culinary Scene
Dubai stands as a testament to transformation, where sky-high ambitions meet an equally impressive culinary landscape. As a restaurateur, the city presents a wealth of opportunities and inspirations, making it a magnet for global gastronomy. Williams notes that the Emirate is ideally positioned to welcome established European and UK brands, such as LPM, Zuma, and Sexy Fish.
These venues exemplify the scale and ambition of Dubai’s dining culture, and Williams believes that concepts from the Evolv Collection—Bluebird, Quaglino’s, Chophouse, and Sartoria—would thrive in this market.
A Day at The Serpentine Summer Party
No visit to Dubai would be complete without indulging in its nightlife and social events. Williams reflects on his memories from the Serpentine Summer Party, which featured an extraordinary lunch at Petrus. There, he mingled over Mujen Sochu Cocktails, crafted by renowned bartender Tato Giovannoni. The atmosphere buzzed with influences from actors, musicians, and prominent figures, showcasing Dubai’s blend of culture and glamour.
Moreover, the buzz around the collaboration with chef Scott Hallsworth at the upcoming Freak Scene x 100 Wardour Street promises to be a summer sensation, elevating culinary expectations for the city’s diners.
Diving Into Culinary Adventures
Williams’s Dubai trip kicked off into a 72-hour culinary odyssey starting at Sirene by Gaia, an extravagant Aegean dining experience. While it left a dent in his wallet, he suggests those seeking authentic Greek cuisine should look elsewhere, like the newly Michelin-starred Krokodilos in Kensington.
Contrasting with Sirene’s spectacle, Gitano on the J1 strip presents a more authentic and relaxed dining experience inspired by Tulum. Patrons can sip sophisticated cocktails like a Mezcal Martini while enjoying the lively poolside ambiance.
Gastronomic Trends and Quality Ingredients
At Gitano, the commitment to high-quality ingredients shines through their revamped dishes, merging authentic flavors with modern touches. Highlights from Williams’s meal included a sublime watermelon salad and expertly crafted hamachi and king crab tostadas. However, it was the Australian Wagyu tomahawk, grilled to perfection and served with a jalapeno chimichurri, that left a lasting impression.
The gastronomic adventure doesn’t stop there. Williams reminisces about the time he spent at the Delano in Miami, a property that inspired him long ago. Now, the experience has been transported to Dubai, where a distinctive blend of aesthetics and top-tier service awaits.
Discovering Culinary Surprises
The Blue Door restaurant, famed for its Turkish cuisine, surprised Williams with its delightful offerings. Starting with fava and urfa, complemented by wood-baked pide, the meal progressed through succulent sumac lamb cutlets and grilled prawns. The pairing of Sigalas Kavalieros Assyrtiko was an unexpected but enjoyable deviation from traditional wine choices.
In the spotlight of his culinary journey is Takahisa, located within the Banyan Tree resort. Esteemed chefs Takashi Namekata and Hisao Ueda present a stunning tasting menu, one that exemplifies their skills in sushi and Wagyu. This experience is further enhanced by a thoughtfully curated flight of wines, including a surprising port that meshed beautifully with the flavors of the food.
The Misunderstood Paradigm of Dubai
As Williams closes his reflections, he acknowledges the common misconceptions surrounding Dubai. It is often seen merely as a playground for luxury, but for those willing to explore beyond the surface, it reveals itself as a treasure trove for food lovers. If one knows where to spend, and brings an appetite for both adventure and exquisite cuisine, Dubai can truly be a culinary paradise.
