Latest news with #Harumanis
Time Out Dubai
12 hours ago
- Time Out Dubai
12 underrated Dubai restaurants that aren't tourist traps
Dubai is mainstream, that's for sure. It's definitely not your average undiscovered city that no one's heard about. It's world-renowned alright… for its instagrammable skyscrapers, luxury shopping spots and (most importantly) a highly impressive restaurant scene that draws millions of tourists each year. Here, you will have no shortage of celeb chefs and glitzy glam dining rooms. But what if you want to discover Dubai the way residents and locals do? Away from the famous restaurants that top the best list here, and the star lists there? The real deal stuff that locals flock to? Here are some wonderfully low-key, underrated gems across the city that are worth your time. Birch Bakery Super underrated and tucked away in the depths of Al Quoz, Birch Bakery is the kind of spot that once you've discovered, you're never going to forget. So get ready for a trip that ends with you sampling croissants, bread and the like. This very un-touristy spot has just under a handful of tables, but more often than not you'll leave with armfuls of baked goods ready to scoff on the sofa (or in your car on the side of the road, we're not judging). Don't miss the Emirati honey and sea salt croissant, while top picks for bread include a nut and seed loaf or sea salt focaccia. Sweet tooth? The chocolate babka and apple tart have your name on them. One of the best bakeries in Dubai (for those in the know). Open daily from 7am-3pm. Al Quoz, (04 222 6665). Café Isan Underrated Dubai restaurants. Credit: Café Isan Located on the first floor of a random JLT hotel, Café Isan really is the most authentic, fun and friendly spot to enjoy top Thai food in Dubai. Featuring mismatched plastic furniture, a Thai market-style bar, pop tunes and affordable prices, this higgledy-piggledy spot serves up utterly delicious food for less. Coming from the Isan region of Thailand, expect punchy flavours (Thai spicy really means spicy, you've been warned) with curries, stir-fries, noodles and more. Take a seat out on the large terrace during the winter – but be sure to call and book ahead, the city's Thai food fans (who are in the know) love it as much as we do. Open Sun-Fri noon-midnight, Sat noon-2am. Armada Avenue Hotel JLT, Cluster P, JLT, (058 529 1003). Harummanis New restaurants in Dubai. Credit: Harummanis Well-loved Dubai chef Akmal Anuar launched a Singaporean-Malay restaurant in the heart of Jumeirah 1. Harummanis, which pays homage to the Harumanis mango, is a nod to Anuar's roots. This little spot offers up traditional dishes with a modern twist while remaining true to their origins. Diners can look forward to super unique dishes like beef cheeks rendang and a reimagined ketoprak, featuring Japanese sesame sauce instead of the traditional peanut dressing. We love a menu that's inspired by a chef's upbringing. Tue-Sun noon-11pm, Mon 6pm-11pm. Wasl 51, Jumeirah @harummanis.51 (056 536 1674). Kokoro Handroll Bar Underrated Dubai restaurants. Credit: Kokoro Dubai Alserkal Avenue is one of those areas in Dubai that's just so undeniably cool. Very well-loved by residents, if you walk around Alserkal you'll find some cool underrated eateries that you definitely don't want to miss. Kokoro Handroll Bar is one of them. Dubai's first dedicated hand roll bar offers sushi-lovers something truly amazing. Crispy squares of nori sheets, wrapped around your rice and delicious high-quality filling to ensure every bite hits you with everything it's got. And in Dubai, there's nowhere that does it better at a reasonable price than Kokoro, with its laid-back, quirky charm and rows of costumed rubber ducks dotted all over the venue. An underrated spot that's known and well-loved among the foodie crowds in Dubai. Open Sun-Wed noon-11.30pm, Thu-Sat noon-midnight or until sushi is sold out. Alserkal Avenue, Al Quoz @ Lila Wood-Fired Taqueria Underrated Dubai restaurants. Credit: Lila Wood-Fired Taqueria This cute taqueria in Umm Suqueim on Jumeirah Beach Road is a low-key, unlicensed restaurant that makes for a very cool yet underrated spot for casual dining. Wedged between a car accessories shop and a little shawarma cafeteria, Lila serves an eclectic and sociable menu, this Mexican joint is a decent shout for a laid-back meal with friends. Kick off with guac and chips before diving into the taco list. Yellowfin tuna, sweet potato and more can be found, but the top choice is the skirt steak version, laden with tender meat, loads of spices and melted cheese. Open Tue-Fri 4pm-11pm, Sat 1pm-11pm, Sun 1pm-10pm. Umm Suqeim, (04 282 0005). Long Teng Seafood Restaurant Underrated Dubai restaurants. Credit: Long Teng. Hidden deep in Business Bay, Long Teng is located at the base of the U Bora tower and is set over several floors (it's literally huge). This authentic spot is the go-to when it comes to traditional, fresh seafood-leaning Chinese dishes. If the weather permits, make your way right to the rooftop seating area and enjoy views of the city. There's a wide selection of dim sum – from crystal prawn to veg, as well as cute little chick-shaped custard buns. And delicious noodles and stir-fries. Literally, everything you could want in one very large almost book-like menu. It's so good there's even a location in Time Out Market Dubai. But it's this out-of-the-way spot that's one of our favourite tourist-free destinations in Dubai. Open daily from noon-midnight. U-Bora Business Tower, Business Bay, @longtengseafood (04 241 1666). LOWE Underrated Dubai restaurants. Credit: Lowe. This unreal spot in Al Barari is quite the drive if you live near or around Sheikh Zayed Road, but it's one of the most unique foodie experiences in the city. At the home-grown eatery, you can look forward to friendly service and tasty plates, plus plenty of coffee to pair with a delicious cake. An open kitchen preps interesting dishes with a combination of Middle Eastern and Japanese flavours, while the fully loaded burger is always a popular choice. It's licensed, too, so you can order a beverage to go with your meal. Wed-Thurs, 6pm-11pm, Fri-Sun, 8am-4pm, 6pm-11pm. KOA Canvas, Al Barari, (04 320 1890). Maisan15 Underrated Dubai restaurants. Credit: Maisan15 This hip spot located in a residential area in Al Barsha South takes a little bit of effort to find, but once you do, it's part art gallery, part café and attracts a cool, laid-back crowd. With a cute terrace out the front (pictured above), an eclectic array of furnishings, it's a quirky spot for a chilled-out bite to eat. Breakfasts are popular here with a menu serving up everything from eggs to pancakes, avo toast to açaí, while burgers, salads and pizzas populate the main course menu. There's a Middle Eastern touch throughout (think shawarma pizza et al) while the artwork inside rotates frequently meaning there's always something interesting to catch your eye. Open daily 8am-11pm. Al Barsha, @maisan15 (04 244 7291). Mythos Kouzina & Grill Underrated Dubai restaurants. Credit: Mythos Kouzina & Grill Located in JLT, this cute taverna-style spot has a friendly vibe, a petite terrace ideal for cooler months and a menu jam-packed with home-cooked favourites that you won't be able to get enough of. Hands down one of our favourite Greek restaurants in Dubai, Mythos is a go-to if you want incredible Greek food, prepared expertly at a reasonable price. Super underrated and very well-priced. To get there you have to walk through the parking garage of a four-star hotel (more like three if we're being honest). From creamy, garlicky tzatziki, to comforting, flavour-laden moussaka and gemista, a glorious baked feta and an unmissable mixed grill platter (those lamb chops are outstanding), this is one you'll be returning to time and again – we guarantee it. There is now a second, similarly excellent Mythos at C2 in City Walk, but it's the OG that holds our hearts. Open daily from 12.30pm-3.45pm and 6pm-11.30pm. Armada Avenue Hotel JLT, Cluster P, JLT, (04 399 8166). NETTE Underrated Dubai restaurants. Credit: NETTE Another one in the heart of Al Quoz, the absolutely beautiful green goddess coffee shop NETTE is almost like a little oasis in a sea of construction sites. Specialising in French-Japanese fusion food there's plenty to love about this spot, which is tucked away inside the Matcha Club, making it ideal for a post-padel breakfast or catch-up coffee or a matcha latte. Dig into overnight oats, egg sando or a Japanese breakfast skillet in the morning and later in the day turn your attention to a miso croquet madam or yuzu ponzu crispy salmon. A hip place that's perfect for a chilled-out coffee and one of the best cafés in Dubai. Open daily, 8am-10pm. Match Club, Al Quoz, @nettedxb (04 548 8369). San Wan Hand Pulled Noodles Credit: San Wan Hand Pulled Noodles Hidden away in an unassuming corner of JLT's Cluster F, right next to Asian Street by Thai, San Wan Hand Pulled Noodles' is really well-loved among local foodies. Service is friendly and there's a concise menu of Northern Chinese classics that you don't want to miss. Serving affordable, authentic Shaanxi cuisine, the main order here is, as the name suggests, those deliciously moreish noodles – which you can watch the chefs pulling in the kitchen. The chicken wontons are a must-try too. In short, don't miss it – it's a mighty find in a low-key location. Open daily, noon-10.30pm. Unlicensed. Cluster F, JLT, @ (050 759 9584). Tacosita Credit: Tacosita We, at Time Out, love a hole in the wall and Tacosita is the definition of that. Nestled in a little storefront in Barsha Heights, this new spot serves up amazing Mexican street food. Founded by chef Salam El Baba, who transitioned from a corporate career to the F&B industry, Tacosita's menu features standout dishes like slow-cooked birria tacos and shrimp tacos gobernador. The menu is packed with unique creations. The laid-back and easy atmosphere is super authentic and very stripped back. Prices are affordable, food is delicious and vibe is immaculate. What more could you need? Open daily from 11am-2am. Thuraya Telecom Tower, Barsha Heights, Want to make a reservation in the meantime? Over 100 of the best business lunch deals in Dubai, by area Upgrade your lunch with an incredible offer Dubai's best restaurants: 85 incredible places to dine in We know where you should book into this week The 40 best restaurants and bars on Palm Jumeirah Consider this your definitive, go-to guide to dining on the island
The Star
3 days ago
- General
- The Star
How an 'accidental' mango cultivator boosted the image of Harumanis in Perlis
The first few rays of the morning sun have just started piercing through the distant horizon when a small group of men slowly make their way towards an orchard located by the foothills of Bukit Chuping, one of the numerous limestone outcrops dotting the picturesque Perlis countryside. Making sprightly progress even with wheelbarrows in tow, they soon find themselves surrounded by neat rows of mango trees with boughs heavily laden with fruits. By then, darkness has ebbed sufficiently to provide enough light for Datuk Rick Cheng and his men to fan out and start inspecting the fruits, which have been individually wrapped by hand with custom-made paper bags several months earlier when the mangoes were about the size of a human thumb. Prized variants Throughout the entire fruiting season, utmost care is taken when handling these mangoes, as they are not from any run-of-the-mill variety. These are the prized Harumanis variant, which most mango connoisseurs consider equivalent to the premium Musang King and Black Thorn versions in the durian realm. Taking the lead, Cheng reaches out for a fruit nearby and, without removing the paper bag, skilfully assesses its suitability for harvesting just by his experienced sense of touch. 'Perfect! This grade A fruit is slightly soft to the touch but yet still sufficiently firm!' the Harumanis mango farm founder exclaims in jubilation before carefully unwrapping the protective paper bag to reveal an unblemished, uniform green fruit the size of an adult palm. Cheng (right) grows the high-demand Harumanis mango, while cafe manager Tan turns the smaller fruits into cheesecakes, tarts and ice cream. Before plucking, Cheng puts the fruit to a final test. He is completely satisfied after placing it close to his nose and inhaling deeply to take in the delightful aroma that only ripe Harumanis mangoes can exude. 'Harumanis mango skin remains green even when the fruit is ripe. As such, the best technique to determine ripeness is when a fragrant aroma is detected and the fruit is supple when pressed gently,' he explains further. When the fruit is harvested, Cheng highlights the fact that the phloem sap that spurts out from the severed stem is the ultimate proof of freshness. 'Now the clock starts ticking. The fruit is only at its best over the next three to five days and should be eaten within this period. After that, the quality deteriorates rapidly. This is among the many reasons why Harumanis commands a premium in terms of price compared to the other types of mangoes,' he clarifies further. Disappointment turns to opportunity As harvesting progresses, the established property developer recounts the incident about a decade ago that made him fall headlong into the agricultural sector. It all began over 10 years ago when Cheng was left utterly disappointed when this 23-acre land, which was newly acquired at that time, could not be used for its intended purpose as a housing development. A selection of Harumanis desserts that make use of smaller mangoes at Caffe Diem Jejawi. Not one to easily throw in the towel, he started scouting for other ways to put the land to good use. After taking into consideration the ideal sub-annual wet and dry seasons as well as suitable terrain and alkaline-rich soil, the most viable land use option was to plant mangoes. With that, Harumango Sdn Bhd was established. By that time, the Harumanis was already widely planted in Perlis. Fossil evidence proves that mango ancestry, from where all known modern-day variants hail, evolved simultaneously some 25 to 30 million years ago in areas known today as northeast India, Myanmar, and Bangladesh. Development and cultivation caused it to reach Southeast Asia. Teething problems The road to Harumanis success wasn't an easy one for Cheng, who has suffered many setbacks along the way. Eager to prove that soil and climate conditions in Perlis are indeed conducive for Harumanis cultivation, Cheng worked closely with the state's Agriculture Department to plant some 1,300 bud-grafted seedlings on his Bukit Chuping land. Cheng and his team began their journey with great zeal and enthusiastic hopes of securing recurring bountiful yearly harvests. However, their lofty aspirations were abruptly dashed when they discovered the harsh realities of agriculture. The first two years proved to be the most challenging. As if the sight of the young saplings ravaged by disease was not heart-wrenching enough, the novice farmers were overwhelmed by various teething problems related to soil fertility and irregular water supply for irrigation. Local youths Abdul Rahman Razak (left) and Mohd Izhar Hashim hard at work packing mangoes. Despite lacking in Harumanis cultivation experience at that time, Cheng realised that decision had already been made and the die had been cast. There was no turning back, and the project had to succeed at all costs. Gifted with the uncanny ability to turn perceived weaknesses into strengths, he became the much-needed stabilising force that helped put his nervous team back on an even keel. The gradual passing of time brought crucial experience for the farm to start flourishing. Smiles turned into wide grins when the trees started to flower by the third year. Watching the blooms turn into thumb-sized mangoes for the very first time was nothing short of inspirational for all involved. Although just a few fruits survived to maturity, everyone gave their best and waited with bated breath for the much-anticipated maiden harvest. Unfortunately, their joy was short-lived. Turning up one morning to the sight of half-eaten fruits strewn on the ground was nothing short of devastating. The unexpected overnight raid brought a painful realisation that there were monkeys and civet cats in the vicinity and they had been biding their time to strike when the fruits were ripe. Although Cheng suspected that the caves dotting Bukit Chuping served as lairs for the animals, he could do little more than hope for larger harvests in the coming years to share with these ravenous local animal inhabitants. As for the caves, they form an integral part of Perlis heritage after serving as places of refuge for villagers when the area was relentlessly attacked by the Siamese in the 19th century. Cheng (standing) chatting with diners at Caffe Diem Jejawi, which has become a crowd favourite as it highlights Harumanis mangoes in new and novel ways. Turning point A year later, Cheng had to once again fall back on his infallible belief in looking on the bright side of things when the dark days of Covid-19 lockdowns gripped the nation. True to the saying it is always darkest just before the dawn, the pandemic proved to be the turning point for Harumango Sdn Bhd. The stay-home notices triggered many human behavioural changes, including the need to consume more fresh fruits to boost resistance and immunity levels. That trend not only boosted sales for Harumanis home delivery but also saw satisfied customers passing word around to friends and families regarding the coveted fruit's alluring sweetness, unparalleled fragrance and delicate texture. Even after the pandemic was over and all 1,300 trees started to fruit, demand has consistently superseded supply every season. Cheng's decision to establish Caffe Diem Jejawi, which is part of the AllIn Hotel complex, near the royal town of Arau in 2023 to boost tourism in Perlis, inadvertently helped to solve one of the farm's perennial dilemmas: how to utilise smaller mangoes and avoid wastage. The Harumanis ice cream at Bukit Chuping is a crowd favourite. Under the able guidance of branch manager Tan Khun Wei, Caffe Diem Jejawi's skilled pastry and dessert chefs came up with novel ways to turn smaller-sized fruits into cheesecakes, tarts and even ice cream. A smaller Caffe Diem Jejawi outlet was set up at the farm as a result of the overwhelming public response. Today, even though Cheng provides overnight deliveries to places as far away as Singapore, people from all over Malaysia still prefer to make their way to Bukit Chuping to sample Harumanis mango in its many delectable forms. As for Cheng and his team, they are not sitting on their laurels. Although much has been achieved over the years with their blood, sweat, tears and sacrifices, they continue striving for excellence, and plans are already afoot to elevate Harumanis mangoes to yet another level.
The Star
3 days ago
- General
- The Star
All about Harumanis mangoes: What to know about this highly sought after fruit
From 2011 onwards, the name Harumanis can only be used exclusively to refer to the variety of mangoes grown in Perlis. It is widely believed that the Harumanis variety of mangoes first surfaced in Indonesia in the late 1950s before its introduction to Malaysian orchards about a decade later. The popular variant took Perlis by storm in the early 1980s when the Raja of Perlis initiated village improvement projects that saw Harumanis mango trees replacing unproductive fruit trees to enhance economic returns for the villagers and at the same time boost their living standards. The pilot project at Kampung Santan in Padang Pauh proved to be such a resounding success that other villages in the state quickly started planting the prized mango variety as well. Since then the name Harumanis has become synonymous with that of Malaysia's northernmost state. In fact, from 2011 onwards, the name Harumanis can only be used exclusively to refer to the variety of mangoes grown in Perlis. Harumanis is notable for only bearing fruit between the months of April and July, unlike most other mango varietals which grow all year round. The fruit's extreme sensitivity means that weather changes can affect it, and it has a high spoilage rate. This – coupled with its relative rarity throughout the year – has contributed to its expensive price tag. Harumanis mango farm founder Datuk Rick Cheng, for instance, sells three kilos of premium-grade Harumanis for RM300. Currently on his website, the mangoes are all sold out; such is the height of demand! Harumanis mangoes are typically divided into two grades – grade A mangoes are sold whole, while grade B mangoes are turned into cakes, drinks and jams. A Harumanis tree can take three to four years to mature and will often bear fruit for up to 30 years. The physical labour involved in growing premium-grade Harumanis is often laborious – at farms like Cheng's, each fruit is meticulously wrapped by hand, a process that has to be done at precisely the right moment. Harumanis trees also have to be pruned to maintain a height of three metres, which facilitates an easier harvest. If left unmanaged, the tree can easily grow up to 10 metres high! On the palate, Harumanis is intensely perfumed, richly sweet in a wonderfully indulgent way with thick flesh that is juicy and devoid of fibrous entanglements. It's a mango befitting the expense associated with it.
Sinar Daily
7 days ago
- Business
- Sinar Daily
Durian season begins: How to feast safely and where to get the best deals
Overindulging can lead to that dreaded 'heaty' feeling, often marked by sore throats, mouth ulcers or even mild dehydration. Photo for illustrative purposes only. (Canva) DURIAN season has officially kicked off in Malaysia, and with the King of Fruits flooding markets nationwide, it's the perfect time to indulge in this thorny delicacy. However, as any seasoned durian fan knows, overindulging can lead to that dreaded 'heaty' feeling, often marked by sore throats, mouth ulcers or even mild dehydration. To enjoy durian without the downsides, here are some tried-and-true tips: Stay hydrated: Drink plenty of water before and after eating durian to help your body balance the heatiness. Avoid caffeine and alcohol: Combining these with durian can strain your digestion and increase internal heat. Pair with cooling foods: Some swear by drinking coconut water or eating mangosteen (dubbed the "queen of fruits") to balance durian's effects. Moderation is key: As tempting as it is, avoid consuming too much in one sitting, especially in this hot, dry spell. With the heatwave persisting across parts of Malaysia, taking care while enjoying your seasonal favourites is more important than ever. Where to get your fix – Meet Syabab Fresh Amid the durian frenzy, Syabab Fresh is emerging as a go-to name for quality durians at fair prices. Known primarily for its thriving presence on TikTok Shop, Syabab Fresh made the leap to online retail in January 2023. Initially starting with date sales during Ramadan, their success prompted an expansion into a wider fruit range, both local and imported, including Harumanis mangoes from Perlis, Turkish cherries, Yemeni pomegranates and the much-loved Musang King. Operating out of Bangi with an active presence on Facebook, Instagram, and TikTok, Syabab Fresh sells fresh durians at competitive rates. Customers can choose from various net weights and reviews consistently praise the durians' creamy texture and authentic orchard-fresh flavour. These are D13-grade durians that are not stored long-term in freezers, ensuring peak freshness. To sweeten the deal, Syabab Fresh provides a guaranteed replacement policy for damaged goods and offers nationwide delivery across Peninsular Malaysia.
New Straits Times
23-05-2025
- New Straits Times
Siblings nabbed over RM3,000 Harumanis mango theft in Padang Besar
PADANG BESAR: Police have detained two siblings in Beseri over the theft of 600 of Perlis' iconic Harumanis mangoes, worth about RM3,000. Padang Besar district deputy police chief, Superintendent Sarih Salleh, said the arrest was made following a report lodged by a 38-year-old Harumanis orchard owner in Jalan Kaki Bukit, who discovered the theft early Sunday morning. "According to the report, the theft is believed to have occurred around 7.30am and involved the loss of 600 mangoes, with an estimated value of RM3,000. "Following investigations and intelligence gathering, a team from the Perlis police headquarters' Criminal Investigation Department, assisted by the Padang Besar police, managed to arrest the two brothers in Taman Beseri. "During the arrest, the suspects, aged 34 and 30, admitted to being involved in two separate cases of Harumanis mango thefts in the district," he said in a statement today. Sarih said police also seized eight Harumanis mangoes, a Proton Wira car, and two mobile phones during the raid. Checks revealed that the 34-year-old suspect has five prior records related to drug offences, while his younger brother has 10 prior offences on his criminal record, including drug-related cases, he said. "With these arrests, we have successfully solved two theft cases reported in the Padang Besar district," he said.
