From Dubai to Salalah: Filipino chef adds Omani twist to viral Dubai chocolate
Inspired by the rich flavours and heritage of the Dhofar region, his latest offering uses local ingredients such as aromatic frankincense and a sweet coconut katayef dessert mixture.
'Expect the unexpected,' Catis said. 'We've taken the original essence of Dubai Chocolate – decadent, layered, and nostalgic – and infused it with Dhofar's unique identity. The coconut-frankincense katayef bar captures the lushness of Salalah through creamy coconut gianduja, hints of roasted coconut and pistachio, and the sacred note of frankincense.'
Catis underlined that this is not just a twist but a reinvention that bridges two rich cultures in a single bar.
'You'll taste something familiar, yet entirely new.'
'Cultural storytelling'
Following his recent collaboration with AF Hospitality's restaurant brands in Manila, Catis will be partnering with Al Baleed Resort Salalah by Anantara for this special project.
'This collaboration is a beautiful continuation of my journey in using desserts as a medium for cultural storytelling,' he said, noting that the special creation is designed for the Khareef season – the monsoon period in southern Oman.
'It's not just about crafting chocolates or desserts – it's about translating the heritage, aromas, and flavours of the region into something guests can experience and remember.'
The new signature chocolate – along with another creation, a Coconut Malva Cake – will be available at the resort's Al Mina beachside venue from June to August.
Andrea Orru, general manager of luxurious resort, expressed excitement about the collaboration.
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