Latest news with #IlliaAndriushyn
What's On
5 days ago
- Entertainment
- What's On
Review: A Normal Day honours timeless classics and the charm of slow living
Perhaps one of Dar Wasl's finest offerings – A Normal Day surprises you with the softness of it all, claiming a quiet corner in Dubai's madness. It's not loud, not cluttered or confusing with too many fixtures, too many people, too many things on the menu. Time slows down here, enveloping you with a kind of homely ease. The Vibe Draped in shades of brown and rust, A Normal Day paints a cool, casual picture, the kind that's all the rage in Dubai right now. Part of an incoming renaissance of sorts of casual dining after the tidal wave that was the 'luxury' restaurant, it occupies a niche of it's own. The whole space is designed to feel like the living room of a lived-in home, full of character and personal detail. A wooden display with books, candelabras and records, collected art, corners of curated greenery, pools of gentle sunlight and quiet calm. The Food and Drinks Created by Chef Illia Andriushyn, the menu is all about taking the very best of the comfort classics we all know and love and simply, making them better. Timeless in nature, it'll take you through leisurely lunches to languid dinner, warming up your appetite with familiarity and flavour – fresh, quality, seasonal. Some of these include the avo and mango toast, perfect for breakfast, the AND shakshuka, hot and hearty, the layered lasagna, rich, creamy and will solve all your problems, the cacio e pepe, one of the best we've ever had, and the breakfast bun, a champions breakfast through and through. While staying true to the favourites, there are also some inventive bits. The date bonbons, Medjool date butter, brioche bread; cue-ki carpaccio, kiwi, cucumber, pistachio and burrata. The spot is unlicensed, but the beverages don't falter, with specialty cold brews, rose and raspberry lemonades, iced teas and more. The Service Bright smiles and keen, watchful hospitality – that is the service at A Normal Day. The staff makes you feel welcome, at home, floating around quietly in the background. You're fed quickly, no matter what you order, which is great for patrons who arrive hungry. What to Order Date bonbons Breakfast bun Eggplant beetroot dip Honey Cake What's On the Bill Expect to pay around Dhs300–400 for two, including drinks. The Final Say What's On Verdict: Come home to A Normal Day to discover new favourites and rediscover old ones. Location: A Normal Day, Dar Wasl Mall, Dubai Times: Daily, 9am to 10pm Contact: (0) 50 884 9254 | @ Reservations: Recommended for weeknights/weekends Images: Supplied > Sign up for FREE to get exclusive updates that you are interested in
What's On
27-02-2025
- Entertainment
- What's On
The best non-iftar-preview foodie happenings this Ramadan
When you're over the iftar previews this Ramadan… Iftar -previews are wonderful (and you should check out our guide here for the best ones in Dubai) but sometimes you want something a little more imaginative than endless varieties of hot and cold mezze and mandi, and that's where these non-iftar-preview foodie happenings step in. Take your pick. The Kishmish Supper Club Tales Through Taste is Iman Nazemi's supper club series and it's continuing through Ramadan. The theme is Chef's favourite dishes from around the Middle East, the guest list – 10 strangers coming together to share a beautiful, communal dining experience in Kishmish's new kitchen space. Guests can look forward to a selection of classic Ramadan dishes with the personal touch of Chef. The menu begins with a comforting soup and mains like aubergine fatteh, warag anab, cousa and molokhia with chicken. To end the evening on a sweet note, Kishmish presents pistachio um ali, a special take on the beloved dessert, paired with tea and coffee to complete the meal. Tales Through Taste, Kishmish, Dar Wasl Mall, Sat, Mar 15, 6.20pm, Dhs195 per person, Tel: (0) 50 426 1663, @kishmishdubai Butter by the Dozen This Ramadan , dessert is a must and Butter by the Dozen is serving up exclusive Ramadan gifting tins filled with 25 mini cookies (Dhs130) or 9 big cookies (Dhs120) , and a unique, new dessert – the cookies n' choco mousse (Dhs250).Think rich, creamy mousse au chocolate, topped with Butter's signature mini Valrhona cookies. Alos get ready to sample someexciting new flavors, bringing back the crowd-favorite i ce cream sandwiches and exclusive Ramadan bundles. Butter by the Dozen, Mar 1 to Apr 6, @ a normal day x Al Naqa The two establishments are coming together for a special experience with a unique menu that blends creativity and tradition. Taking place over three weekends, guests will be able to sample creations from the AND test kitchen, a collaborative space where Chef Illia Andriushyn and guest chefs come together to experiment and craft exclusive menus. This time, Chef AJ will be joining forces and we have a six-course supper club with one standout dish designed to be a family-style feast, a tribute to the communal spirit of Ramadan. The menu will remain a surprise, so hurry up and make your reservations. a normal day, Dar Wasl, weekends, Mar 6 to 21, 6pm, Tel: (0) 4 886 8380, @ Crème Everyone's favourite cookie Crème is reintroducing its iconic Ramadan Boxes of 6, along with a limited edition pistachio and white chocolate cookie, perfect for sharing this Ramadan. Dessert is a must during festivities and this is the time to savour not only the limited edition flavour, but also the rest of Crème's incredible cookie varieties. To add a touch of tradition, the cafe will also be offering a rich and aromatic saffron karak on the menu. For those looking to indulge from the comfort of their homes, Crème is launching new delivery options, including a 1 litre karak and Americano gathering box and an exclusive box of 9 mini cookies. Crème, Dar Wasl, Mon to Thurs, 9am to 11pm, Fri to Sun, 9a to 12am, Tel: (0) 4 352 9708, @cremelondonuae Akhu Manoushe at Farrago Bar and Lounge Father-and-son duo and homegrown heroes Akhu Manoushe are taking the stage once again at Farrago Bar and Lounge for a suhoor experience. Starting on the first night of Ramadan , 30 Nights of Suhoor will be the ultimate destination for Suhoor gatherings, commencing at 9pm in Farrago Bar and Lounge's outdoor area. A full night of manakish and games of tawleh exchanging stories until the first light of dawn. Sample bites of nostalgia with savory classics like cheese, zaatar, and lahm bi ajeen to creative flavors like falafel, kishek, nutella and banana and pistachio kunefe. Farrago Bar & Lounge, W Dubai Mina Seyahi, Mar 1 to Mar 29, 9pm to 2am, Tel: (0) 4 350 9999, @ ETT HEM by The Curry Bureau On a different note, supper club ETT HEM by The Curry Bureau brought to you by Chef Vikram, is hosting a singles night for all the single pringles out there looking to step out of their comfort zones, meet new people and make new friends. You don't have to be single in your life, per say, but you must show up by yourself for a table of one to discover a new group of people. If that doesn't scare the hunger out of you, this night is for you. ETT HEM by The Curry Bureau, Wed, Mar 5, 8pm, @etthembytcb Omar Odali's knafeh at SLS Dubai Omar Odali and his celebrated Palestinian knafeh are coming to the SLS for Ramadan and guests can indulge in the treat at several locations inside the hotel. Known for its rich culinary heritage, the dessert offers an authentic and interactive experience, prepared live over charcoal – it's the perfect balance of crust, cheese and syrup. The pop-up will take centre stage at Privilege on the 75 floor and will also be available in EllaMia and Fi'lia. Savour knafeh starting from Dhs65 and shawarma starting from Dhs60. Don't miss out on this symbol of Palestinian culture. Privilege, Floor 75, SLS Dubai, Mar 1 to 29, @ Images: Socials
FACT
19-02-2025
- Business
- FACT
A Normal Day and Al Naqa team up for a Ramadan supper club
A Normal Day and Al Naqa are teaming up for a meal to remember. The Ramadan supper club brings the two homegrown brands together to present a menu steeped in tradition and innovation. Running across weekends in March, guests will be able to enjoy an iftar with classic as well as creative twists. A Normal Day and Al Naqa's Ramadan supper club will be available on 6, 7, 13, 14, 20 and 21 March. This collaboration is the first of its kind for A Normal Day, with Chef Illia Andriushyn joining forces with Chef AJ of Al Naqa Lao Kebab House. Chef AJ explains: 'Our brands align naturally. We share the same creative ideals, and this felt like the perfect opportunity to bring something fresh to the table.' Chef Illia adds: 'AJ's food is some of the best I've had in Dubai. This is about two chefs doing what they love, pushing each other creatively, and making something special for Ramadan.' View this post on Instagram A post shared by A Normal Day (@ While the menu has not yet been unveiled, guests can expect a sharing-style feast, which echoes the spirit of Ramadan. The dishes will showcase bold flavours and a playful presentation. A Normal Day and Al Naqa's Ramadan Supper Club will be limited to 37 seats. The experience aims to be intimate and interactive and gives guests the chance to connect over food. A Normal Day is an elevated breakfast spot, redefining the morning dining experience with comfort and creativity in Dubai's Dar Al Wasl Mall. Beyond breakfast, the venue transforms into a creative hub at night, where its test kitchen hosts exclusive tasting events and chef collaborations. Al Naqa Lao Kebab House, located in Motor City's Neighbourhood Food Hall, brings the rich flavours of Lao cuisine to the Dubai dining scene. Founded by Chef Aphisith Phongsavanh, known as AJ, the restaurant pays homage to his Laotian heritage while introducing innovative twists to traditional dishes. Ramadan 2025 is expected to begin on 1 March, based on moon predictions. During this time, adjustments are made across the GCC, with both public and private sectors reducing working hours. Muslims fast from dawn till dusk for 29 days, following the lunar moon sighting. Check in with FACT for the best things to do in Dubai. GO: Call 050 884 9254 for reservations.
What's On
11-02-2025
- Entertainment
- What's On
Basic to boujee: These Dubai chefs upgrade the humble cup noodle
These Dubai chefs show us how to crush midnight cravings – premium style… Cup noodles – the ultimate comfort/struggle/lazy meal, depending on which stage of life you're in. They're pretty damn cool as it is, on their own, but how you upgrade the cup noodle is a sign of your personality and tastes, because it is such a blank canvas. If ever, you desire to feel like you made at least some effort, this recipe book might come in handy. Chef Illia A ndriushyn of a normal day The jazz: tuna tartare, truffle oil, Beluga caviar (just casually) As much as we cook with Wagyu, truffles, lobsters, and other fine ingredients, chefs often crave a cheat meal. For me, it's usually McDonald's or Hardee's—but a cup of instant noodles is essential. The last time I had a noodle cup, I kept it simple. I used the included spices but strained the water, eating the noodles without the broth. Then, I added a smooth quenelle of tuna tartare and a dash of truffle oil. I'm sure it would be just as delicious with a generous spoonful of Beluga caviar. Elevate it, make it luxurious—but never forget the roots! @ Chef Yara ElMasry The jazz: raw egg yolks, steak, Parmesan cheese, chili crisp I love cooking myself a whole meal, but sometimes you just crave something that's familiar, quick, and a little refined all at once. And honestly, nothing delivers on that like a ridiculously good cup of instant noodles. Last time, I decided to take my noodle game up a notch. I mixed in the seasonings and raw egg yolks with a little bit of the broth to create a silky, noodle carbonara—rich, glossy, and packed with umami. Then, I topped it off with slices of perfectly medium steak, because if we're doing this, we're doing it right. The contrast of the creamy noodles with the tender, juicy beef? Unreal. It could have definitely used some Parmesan, maybe even a little chili crisp for that hit of heat. But at the end of the day, it's still instant noodles—the kind of meal that reminds you why simple food, done right, just hits different. @chef_kief The jazz: sesame oil, Chorizo beef sausage, lime wedges I used garlic, ginger, soy sauce and sesame oil, which I used to cook a mix of Asian-style vegetables with. I used the seasoning it came with to soak the noodles until they were ready then drained 90% of the liquid. In a skillet I started with the sausages (they naturally have enough fat so oil wasn't necessary) I then removed the sausages and started on my vegetables which I cooked in the same skillet. Once it was ready I added the noodles and sausage into the vegetables and gave it a toss and it was ready to serve. I topped it with chopped green onion and had some lime wedges and chilli on the side. @kishmishdubai Chef Ryan Bernardo of Rare Brasserie & Bar The jazz: edamame, shimeji mushrooms, egg, sesame oil Ah, the humble cup noodle—every chef's guilty pleasure and every late-night savior. But let's not settle for just rehydrated nostalgia. Here's how I take it from survival food to something worth savoring: I toss in julienned carrots, edamame, and shimeji mushrooms right as the noodles are cooking—because even instant broth deserves a little depth. Then, just before serving, I crack an egg straight into the hot soup and let the residual heat work its magic, creating silky ribbons of richness. A final flourish? A whisper of sesame oil to bring it all together. It's still a cup noodle, but now it tastes like it at least went to finishing school. @theraredxb Chef Naved Nasir of Khadak The jazz: onion, tomato, chilli, ginger-garlic paste, Maggi masala Noodles are an underrated comfort food, especially for chefs. There's something about their simplicity that makes them incredibly satisfying. At home, my daughter loves Maggi, and we often make it together. But when I take on cup noodles, I like to build deeper flavors while keeping it quick and right balance of spice makes it just perfect. Heat ghee/oil in a small pan. Add the sliced onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilli, cooking for another minute until fragrant. Add the chopped tomato and cook until soft. Sprinkle in the Maggi masala and mix well. Transfer the cooked mixture into the noodle cup. Pour in boiling water and stir well to blend the flavors. Cover and let it sit for 2–3 minutes. Garnish with fresh coriander and enjoy. @khadak_ae Images: Unsplash
