Latest news with #Michelin-starred
Time of India
2 hours ago
- Entertainment
- Time of India
UAE: Looking for a great meal in Dubai? Don't miss these 5 must-try restaurants in 2025
Discover Dubai's top dining spots in 2025 with these five must-try restaurants/ Image: File TL;DR Dubai's dining scene keeps evolving with new and exciting spots every year. From Middle Eastern flavors to Michelin-starred luxury, there's something for everyone. These five restaurants stand out in 2025 for quality, creativity, and experience. Dubai's restaurant scene changes fast, with new places opening almost every week. Keeping up can be a challenge, even for food lovers. This city is known for blending cultures and cuisines like no other. You'll find everything here, from traditional Emirati dishes to world-class fine dining and trendy casual spots. Whether you want a quick bite, a family meal, or a luxury dining experience, Dubai offers it all. In 2025, several restaurants stand out for their innovation, quality, and unique flavors. Here's a list of five must-try restaurants in Dubai this year. 1. Orfali Bros Bistro , MENA's Best Restaurant 2025 Orfali Bros Bistro is a family success story. Three Syrian brothers created this spot in Wasl 51, and it's been named the best in the Middle East and North Africa region three years in a row. Their menu fuses Middle Eastern spices with global cooking methods. It's a favorite for locals and visitors alike, with a vibe that feels both welcoming and lively. Located in Wasl 51, Al Wasl area, Dubai. Why go? Great food, strong heritage, and a popular spot that often gets booked quickly. 2. Trèsind Studio, Dubai's Only 3 Michelin Star Indian Restaurant Located on The Palm Jumeirah, Trèsind Studio made history as the first Indian restaurant in Dubai to get three Michelin stars. Chef Himanshu Saini offers more than just food, it's a full experience. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like No annual fees for life UnionBank Credit Card Apply Now Undo Dishes are inventive and beautifully presented, mixing traditional Indian tastes with modern flair. Situated on The Palm Jumeirah, Dubai. Why go? For a unique blend of art and flavor that elevates Indian cuisine. 3. FZN by Björn Frantzén, Nordic-Japanese Fusion At Atlantis The Palm, FZN serves a 12-course tasting menu that mixes Nordic and Japanese styles. The place is small, just 27 seats, and features an open kitchen so you can watch chefs at work. Expect dishes like duck with yuzu or turbot paired with wagyu beef. Located at Atlantis The Palm, Palm Jumeirah, Dubai. Why go? If you enjoy fine dining with a twist and want to see the cooking process up close. 4. Jun's, A Taste of Third-Culture Cooking Jun's on Sheikh Mohammed bin Rashid Blvd is all about mixing cultures. Chef Kelvin Cheung brings his Chinese-Canadian background and Indian experiences into the menu. You'll find unusual but tasty dishes like lobster pani puri and scallops with corn purée. The food surprises you without being complicated. Found on Sheikh Mohammed bin Rashid Boulevard, Downtown Dubai. Why go? For creative dishes that tell a story and offer bold flavors. 5. Kasumigaseki, Japanese Tradition with a Dubai Touch Kasumigaseki is in Vida Emirates Hills and serves Japanese food with a calm, elegant style. The space feels peaceful, matching the precision of the cooking. Dishes focus on fresh, seasonal ingredients and traditional methods, think sashimi and grilled specialties done right. Located inside Vida Emirates Hills hotel, Emirates Hills area, Dubai. Why go? If you want an authentic, refined Japanese meal in a quiet setting. FAQs Q1: Do I need to book in advance for these restaurants? Yes, all these spots are popular and fill up fast, especially on weekends. It's best to reserve your table ahead of time. Q2: Are these restaurants family-friendly? Most of them welcome families, but places like Trèsind Studio and FZN lean toward a fine dining experience, which might be better for adults or older kids. Q3: Can I expect vegetarian options at these restaurants? Yes, all five offer vegetarian dishes or can accommodate dietary preferences if you ask in advance.
Daily Mirror
3 hours ago
- Entertainment
- Daily Mirror
Tom Kerridge's 'easy' diet change that helped him lose 11 stone
Tom Kerridge is back on our screen in his new ITV series Tom Kerridge Cooks Spain Tom Kerridge, the celebrity chef, is back on telly this Thursday evening (July 24) with a brand new ITV series that takes him on a culinary journey through Spain. The 51-year-old embarks on a road trip in northern Spain to meet local food producers who share his passion for fresh ingredients and cooking. Throughout the programme, Tom delves into Spanish cuisine and culture, cooking up a feast using local produce and offering tips on how to recreate the dishes at home. He'll discover the link between Santona and anchovies, and meet the locals, including fishermen and women who keep the town's traditions alive. Away from the limelight, Tom has made significant changes to his health in recent years due to fears about his mortality. The Michelin-starred chef, known for tantalising the nation with delicious dishes on Saturday Kitchen and Great British Menu, has now revealed the secret behind his impressive weight loss, reports Devon Live. Alongside giving up alcohol and incorporating exercise into his daily routine, Tom experienced a remarkable transformation. He has shared that his diet included eating vegetables, tinned beans and eggs, as well as cutting out sugar to curb his snacking habits. "Over three years, I lost eleven stone and devised my own low-carb diet regime built around ingredients that are known to trigger the release of dopamine, the 'happy hormone' in your brain," Tom previously shared on his website. He continued: "If you're struggling with your weight and need to shift unhealthy pounds, this approach makes it easy, and is guaranteed to make you feel happier in the process." The life-altering transformation has prompted the celebrity chef to encourage families to dedicate more time to preparing nutritious home-cooked meals. Tom has pointed to his own remarkable 11-stone weight loss as motivation for others looking to drop the pounds, achieving his results through a straightforward dietary adjustment. The Gloucester-born chef, who previously admitted to beginning drinking sessions with a pint of Negroni cocktail before consuming 15 pints on an ordinary evening, chose to give up alcohol at 40 or risk not making it to 50. He told The Mirror in 2020: "I stopped drinking all by myself. I knew what I wanted to do and then I got on with it. It was all about mental strength. "I have an addictive personality. People ask me whether I'm an alcoholic, but I think it could have been anything, it's just that alcohol was the thing I found. Maybe I am an alcoholic, I don't know." Tom added: "Some days are really, really hard and some days are easy. Most of the time it's not relevant in my life. I channel all that old drinking energy into work now." Speaking recently to Lisa Snowdon and Andy Goldstein on the We're Not Getting Any Younger podcast, Tom looked back on his choice to quit drinking more than a decade ago due to health concerns. Offering a candid glimpse into his personal life, the 51 year old explained that his terror of perishing before reaching 50 prompted him to make the dramatic choice to give up booze entirely. He explained: "I'm absolutely loving the way that I'm living but I can't (carry on). It is going to end and it will all end really really badly, so I just stopped." Alongside his television fame, Tom has also built a thriving empire with his string of eateries.
San Francisco Chronicle
4 hours ago
- Entertainment
- San Francisco Chronicle
One of S.F.'s most anticipated restaurants is about to open
Once a common snack in Hong Kong, the gold coin — a skewer of stacked chicken liver and pork lard, glazed in char siu sauce and roasted — is going extinct. A rich, fatty treat composed of cast-off cuts, it was known as a proletariat dish. As diners' preferences changed, many Hong Kong restaurants stopped making it. But in San Francisco, chef James Yeun Leong Parry will revive it at his much-anticipated modern Chinese restaurant, the Happy Crane, opening Aug. 8 at 451 Gough St. His golden coin will look different: chicken liver mousse and thin slices of melty, slow-cooked coppa perched atop a house-made bao with pickled ginger and chives. 'A lot of my inspiration comes from humble ingredients or humble dishes and those techniques, I feel, are dying,' Parry said. Parry, a fine dining chef known for his popular Happy Crane popup, hopes to at once preserve traditional Chinese foodways, and interpret them for a new generation. Born in England but raised in Hong Kong, Parry went on to work at Corey Lee's three-Michelin-star Benu in San Francisco, as well as Michelin-starred restaurants in Hong Kong. The Happy Crane is equipped with a hulking, super-hot duck oven to prepare whole Peking-style birds. A stone mill will be used to grind fresh rice for cheung fun, or rice noodle rolls. Parry added a wok station to the kitchen of the prominent corner space in Hayes Valley, last occupied by Lee's French bistro Monsieur Benjamin. The menu is a la carte, though diners can opt for a $120 chef's choice dinner. Dim sum favorites like firecracker shrimp and fish-stuffed eggplant take on new forms and flavors here, the latter topped with sweet uni and Worcestershire sauce (a nod to Parry's birthplace). Braised beef shins ($19) are paired with confit artichokes, sliced to mimic the appearance of beef tendons, and an aromatic sauce made from a master stock. The rice roll ($33), which Parry said has a 'gelatinous' mouthfeel thanks to the fresh-milled rice, comes with crab and a sauce made from crab shells, butter, and shaoxing wine. The craft of siu mei, or roasted meats, is a passion of Parry's. At popups, he made char siu with pork jowl, a cut of meat more common in Hong Kong than the Bay Area, which will continue at the restaurant. The whole ducks, available by pre-order ($110), come with housemade pancakes and tian mian jiang, a thick, fermented sauce that Parry elevates with pluot juice. Parry also plans to apply the techniques of Cantonese duck to roasted Wolfe Ranch quail with lacquered skin ($41). And crispy pork belly ($45), siu yuk, gets its turn in the ripping-hot duck oven. 'Basically, it's several steps of burning the skin to get that crispy, charred flavor,' Parry said. The pork belly is finished on a Japanese charcoal grill and served with a miso hot mustard, choy sum and tomato relish. 'Particularly here in the West where labor is really tough, these traditional elements, because they're very time-consuming and very specific in terms of the craft, people are trying to find shortcuts,' said Parry. 'I understand it economically, but as a craft, I think it's really important to preserve.' Desserts pull on childhood nostalgia: seasonal frozen yogurt, which Parry grew up eating in Hong Kong, and mochi balls that channel the chocolate-hazelnut flavor of Ferrero Rocher, a typical Chinese New Year gift. Parry and Happy Crane bar manager Carolyn Kao (previously of top spots True Laurel and Good Good Culture Club in San Francisco and Oakland bar Viridian) brought in Kevin Diedrich of famed San Francisco bar Pacific Cocktail Haven to develop drinks. They play with Chinese ingredients like lychee, red bean and five-spice throughout the menu. The Rosy Dawn, one of the first cocktails recorded in Hong Kong by writer Charles H. Baker, mixes gin with jasmine, coconut-fig leaf-rhubarb cordial and cherry liqueur. Diedrich reinterpreted Pacific Cocktail Haven's popular gimlet for the Happy Crane with sakura tea, a cordial made from Japanese citrus, and dried tangerine peel bitters, a traditional Chinese seasoning. Nonalcoholic drinks and Chinese teas will also be available. General manager and advanced sommelier Justin Chin, who previously worked at San Francisco fine-dining restaurants Gary Danko, Spruce, Ju-Ni and Hina Yakitori, developed the wine list. It's largely focused on Champagne, German Riesling and Burgundy. Wines by the glass range from $16 to $37 for high-end Champagne. 'I think a lot of people think of wine as an afterthought with Chinese food,' said Chin, a San Francisco native who grew up visiting family in Hong Kong.' I think it's appropriate to showcase that wines at this level can match the food, or vice versa.' The Gough Street building with dramatic floor-to-ceiling windows has been transformed into a warm, open space filled with personal touches. Two stone mythical creature statues, given to Parry by his uncle as symbols of protection and prosperity, flank the front doors. Banquettes are made from English tweed. Parry's sister, Yolande, painted artwork in the moody bathroom and illustrations for the cocktail menu. The heart of the dining room is a 14-seat wraparound bar covered in wavy, textured layers of plaster, meant to evoke a style of traditional Chinese landscape painting. Dishes will be served on bowls and plates made by a Taiwanese artist and a local ceramicist. A large floral paper lantern hangs over a 12-seat private dining room, which will be used for general reservations when it's not booked. The Happy Crane adds to a wave of next -generation Chinese restaurants. Chef-owner Brandon Jew is often credited with leading the charge when he opened Mister Jiu's in San Francisco in 2016. Two alumni of the Chinatown Michelin-starred restaurant are now running nationally acclaimed newcomer Four Kings. The genre, Parry said, is 'starting to wake up and gather momentum with these modern versions of Chinese cuisine through different people's lenses.' The Happy Crane. Opening Aug. 8. 5-9 p.m. Tuesday-Saturday. 451 Gough St., San Francisco.
Boston Globe
5 hours ago
- Business
- Boston Globe
With the opening of Claudine, is Rhode Island ready for a fine dining comeback?
Get Rhode Map A weekday briefing from veteran Rhode Island reporters, focused on the things that matter most in the Ocean State. Enter Email Sign Up Related : Advertisement Many Rhode Island chefs steer clear of attaching themselves to a fine dining moniker altogether, wary of the baggage it carries: a high price point, pretension, exclusivity, and unsustainable economics. But walk into some of the state's most lauded restaurants and you'll find a full dining room, caviar, Advertisement For Claudine, however, embracing a The interior of Claudine, a fine dining restaurant in Providence, Rhode Island. Maurisa Arieta 'I think that when I was a young boy, fine dining was something that maybe your parents would show you, or you would see on television,' said Josh Finger, Claudine's co-founder and executive chef who believes there's a wider audience for fine dining than ever before. 'Now, with the rise of people being foodies, it's very cool. And the exposure is incredibly high, which I think only helps.' Chefs across the state embraced Claudine's arrival, but are watching closely. Some said the traditional, high pressure fine dining model comes with a unique set of challenges, but they also recognize its place in Rhode Island's culinary culture. They're also asking: Could Claudine's success set the stage for a fine dining resurgence in the smallest state? A few other 'Rhode Island is interesting because it's a microcosm of the greater world,' said Matt Jennings, who previously headed the now-shuttered Farmstead in Providence for eight years. Not long after opening Newport's 'No one wants to have a special occasion restaurant, because that's an unsustainable restaurant,' said Rojas, who previously cooked at Advertisement He expects Claudine will have a place in Rhode Island, and points to Patrons dine inside Oberlin in Providence, R.I. Brett Phelps for The Boston Globe Before Oberlin, chef Benjamin Sukle owned Birch, the tiny haute cuisine hotspot in Providence that opened in 2013. The restaurant was praised nationally, but closed six months into the pandemic. Two years later, 'When Birch closed, and then when Big King closed, I felt like, I don't say the word 'shameful,' but I felt like it was a big hole missing in what to me rounds out any place that's to be considered a dining destination,' Sukle said. No matter the concept — fine dining or fast casual — the biggest challenge is always the same: keeping the seats full. Inside of Persimmon in Providence, R.I. John Tlumacki/Globe Staff/The Boston Globe Champe Spiedel, the chef and co-owner of Persimmon in Providence, said he views Michelin-starred Per Se, Advertisement 'We want to take all the trappings — all the plates, and the silver, and the crystal, and the hospitality,' said Spiedel. 'And the food as well — I wanted the same ingredients, I just wanted to do it a different way.' Speidel, who has been nominated for multiple Many restaurants are embracing what Speidel describes as 'modern fine dining,' which strikes a balance between elevated and approachable. The debate over fine dining comes as the Michelin Guide — which recognizes outstanding restaurants with one, two, or three stars — is coming to Boston. Some chefs applauded the move. Outside of Boston, critics said they are skeptical of Michelin's traditional benchmarks, and said it overlooks smaller markets, like Rhode Island. Related : 'There are a lot of places in New England that are 'Michelin-worthy' but would never get that recognition without the guide expanding here — including my own,' Sukle Some chefs said Michelin needs to reinvent itself to stay relevant. For years, the Michelin guide awarded stars to mostly European cuisine led by white chefs. Advertisement 'I don't see Michelin as the benchmark of excellence,' said Jennings, who now lives in Vermont. 'We're seeing the adaptation to smarter menu engineering and more experiential dining.' The next wave of fine dining is not 'going to be white tablecloth candlesticks and giant Bordeaux glasses. We're headed in a new direction,' said Jennings. Michelin isn't what keeps Robert Andreozzi up at night. Though best known as the chef behind Providence's 'I hope that where that lands us is we're able to open up that premier fine dining spot,' said Andreozzi. 'I would love to do that. I think you sort of need to go into it knowing that you're not going to make any money.' Opening any restaurant remains a challenge: real estate is scarce, build outs are pricey, and banks are hesitant to invest. 'I hope Claudine is successful in that regard. We need a restaurant like that, and a restaurant like that being successful is going to inspire another young chef to take that risk and open up,' said Andreozzi. Nicks on Broadway chef and owner Derek Wagner. Jonathan Wiggs/Globe Staff Derek Wagner agreed that there's been a 'broadening' of what fine dining means in the years since he opened Nicks on Broadway in 2002. At the time, he wanted it to be a place 'where my peers could come and eat — the musicians, students, and the artists — and can experience fine dining in an approachable way.' Advertisement Wagner said he crafts his menus to express a sense of place, and today's fluidity of fine dining's definition allows chefs like him to be creative in every facet of the dining experience. He said he's unsure if a typical fine dining restaurant's priorities 25 years ago included ethos, staff welfare, farmer welfare, community engagement — all a driving force behind Nicks. Just a few weeks into service, Claudine is betting on it. Chefs and co-owners Josh Finger and Maggie McConnell in front of their restaurant Claudine in downtown Providence, R.I. Maurisa Arieta The restaurant is the dream of chef-owners Maggie McConnell and Finger, who met at Per Se in New York. McConnell, a Providence native and former pastry chef at The French Laundry, always imagined returning home to open a restaurant. 'Josh and I separately have both dreamed of Claudine our whole lives, and then upon meeting and falling in love, Claudine became a reality,' said McConnell. McConnell said the word the couple keeps coming back to is 'intentionality,' which she explained manifests in everything, including the decor, menu, and beverage service. Every dish is chosen with purpose, and the tasting menu is meant to be conceived as an entire body of work. 'We want everybody to feel like they're comfortable here,' said Finger. 'With fine dining, some people might find it to be stuffy, and that's one thing that we really want to break down the walls on.'
The Advertiser
7 hours ago
- Entertainment
- The Advertiser
Singapore's top food secrets revealed by local experts and top-notch chefs
Dining scene in Singapore. Picture: Unsplash By Natascha Mirosch Updated July 24 2025 - 2:47pm, first published 2:30pm I'm sitting at a plastic-topped table in a bustling hawker centre in Singapore, forking chicken rice into my mouth, wishing I had multiple stomachs and more time. Subscribe now for unlimited access. or signup to continue reading All articles from our website The digital version of Today's Paper All other in your area This Chinatown meal with a beer costs around $6. It's not only the modest price, however, nor the dizzying array of dishes on offer from all the different stalls, but the strict hygiene regulations negating the roll-of-the-dice risk of some places I've visited that make indulging in a street food feast in Singapore so attractive. But there are around 120 different hawker centres in Singapore, so how to choose where to go and what to eat? In addition to working as a food writer and food event organiser, Evelyn Chen, is a registered Singapore food guide with Singapore Tourism. She reckons that Outram Park Fried Kway Teow Mee at Hong Lim Food Centre near Chinatown is the place to go for classic char kway teow, one of Singapore's national dishes, stir-fried flat rice noodles often served with prawns or sausage and imbued with a signature smokiness. "And for cheap and good minced pork noodles soup, go to Xing Ji Rou Cuo Mian [at Bedok 85 Market]," she advises. Tian Tian Chicken Rice. Picture: Danny Santos Chen also nominates the well-known Maxwell Food Centre and stallholder Hock Lai Seng for "one of the finest specimens of fish ball noodles in Singapore". The executive chef of three-Michelin-starred restaurant Zen, Toraik Chua, agrees with Maxwell Food Centre as a top choice, but his No. 1 pick here is Tian Tian Chicken Rice for the eponymous and much-loved dish inextricably linked to Singapore. Another favourite destination is a stall at Tanjong Pagar Plaza Market & Food Centre. "Soon Heng [Food Delights] is run by an elderly couple that makes amazing Lor Mee [a braised noodle dish] with thick, flavourful gravy, served with golden nuggets of fried shark. Super tasty," Chua says. "Amoy Street Food Centre is decent too - the fish soup noodles there are really good. Just look for the stall with the longest queue," he says. However, while a lengthy line-up or a certain buzz often points to a great venue, it's not always the case, Chua cautions. "Sin Huat Eating House might just be the best seafood spot out there. No flashy marketing, no glamorous decor or picture-perfect plating - just seriously good food." Chua, who hails from neighbouring Malaysia but has worked at Copenhagen's Noma and the three-star Frantzen in Stockholm, is one of many renowned international chefs who have been lured to this foodie island. There are now around 50 Michelin-starred restaurants in Singapore, including Zen, which is one of the city's trio of three-star venues. Chua won't be drawn on what he considers the best per se, but says that Cloudstreet and Odette, the latter sitting at No. 24 in the World's 50 Best Restaurants, are among his personal favourites. Black pepper crab. Picture: Long Beach "The flavours paired by Chef Rishi at Cloudstreet are nothing short of brilliant," he says. "And my birthday dinner at Odette was another unforgettable experience, fun, elegant, and incredibly delicious." Local secrets, late-night favourites and libations If you want to buy some edible treats to take home (make sure to check you're allowed to take them into Australia first) Chen recommends stores Culina and Huber's. "Both are gourmet supermarkets and they sell the finest produce one could find in Singapore," Chen says. "If you prefer that they do the cooking, both also house a bistro on the premises." As for one of Singapore's best-kept culinary secrets, Chen names Chinese restaurant Peach Blossoms, at the Parkroyal Collection, Marina Bay. "It serves really delicious modern Chinese with south-east Asian inflections. It's packed every day, even without Michelin's recognition. Order any of the crab dishes here; they're near-perfect. The tea-smoked duck is to-die-for, too." Maxwell Food Centre. Picture: Singapore Tourism Board As for late-night dining, Chen says Swee Choon, a Singapore fixture for more than 50 years, open until 4am, is the place for fantastic dim sum. Chua, meanwhile, heads to Oriental Chinese Restaurant in Chinatown after a late-night service when he's "craving something fiery", with the restaurant dishing up spicy Sichuan favourites until 6am. When it comes to "can't miss" eats, Chua recommends trying a traditional Chinese pastry called Ang Ku Kueh, a sticky glutinous sweet rice cake from Ji Xiang Confectionery in Everton Park, which he says are "authentically made and absolutely delicious". And while chilli crab always gets the Singapore spotlight, don't skip the pepper crab when visiting the city, he advises, adding that he prefers it to the more famous chilli version. He also recommends giving the divisive durians a go when they're in season. Jaan restaurant. "The Malaysian varieties like Musang King or Red Prawn are especially rich and flavourful," he says. For drinks, Chen is a fan of The Bar Kakure, housed in a colonial bungalow on Scotts Road. "By bartender Chii-san, it occupies a small space with limited seats, so you need to book," Chen says. "Chii-san makes cocktails with a quiet air of omotenashi [selfless hospitality] - so he is courteous and respectful of guests, but he does not engage with them. His Japanese fruit cocktails are a must." Kakure also has an appealing snack menu, including a crispy prawn sando and Japanese pickles. Chua admits he doesn't drink a lot, but he nominates the sustainable bar Fura - slingers of cutting-edge cocktails such as a jellyfish martini - as his bar of choice. "I just keep coming back for Christina and Sasha's creative approach to both the drinks and food."
