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What's On
7 days ago
- Entertainment
- What's On
The Dubai food digest: 10 unmissable experiences this June
Eat your way through the city with these food experiences… June has just begun and plenty of food to take you through. These are new, exclusive or limited-time events that you need to savour right here, right now, in June. Come back next month for a new digest. FLØR x BOCA This is a one-night only, four-course sommelier takeover featuring guest Shiv Menon of BOCA, a MICHELIN Green Star venue. Sample fine wines with a thoughtfully curated menu by Timofey Sulima, Head Chef of FLØR. Playful, minimal, unmissable. Offer: Dhs690 per person, four courses Timings: June 3, 7pm onwards Location: FLØR, The Ritz-Carlton, DIFC, Dubai Contact: @ Revelry x Maisan15 Chefs Rahul Rana of Revelry and Rita Soueidan of Maisan15 come together for a two-part culinary collaboration blending bold flavours and creative flair, bringing menus to each other's venues. It's going to be a delicious mishmash of concepts, flavours and culinary personalities. Offer: A la carte Timings: June 5 at Revelry, June 12 at Maisan15, from 7pm onwards Location: Revelry, Maisan15 Contact: @ @maisan15 Haus of Vo Hosted by the deliciously mysterious and extravagantly gifted Madam Vo, this supper club rotates its nights around certain themes. There are evenings where Vietnamese influences lead the menu; others where the bubbling pots of Hong Kong's Lan Kwai Fong district take the wheel. Bite into the supper club rage + she hosts a fun singles night every fortnight – you just might find the love of your life. Offer: Supper club table Timings: June 15, 17, 18, 20, 21, 22, new dates announced on Instagram Location: DM to enquire Contact: @hausofvo FLØR x WeLoveArt Another event at FLØR – the spot is collaborating with WeLoveArt for a paint-and-spin evening. G uests will be guided through a fun and relaxing painting workshop where they can unleash their inner artist. With a choice of pre-sketched canvases, the session is designed for all skill levels. Offer: Dhs390 per person including materials, drinks and canapes Timings: June 4, 7pm to 10pm Location: FLØR, The Ritz-Carlton, DIFC, Dubai Contact: @ Tiff's Table Another supper club experience, hosted by Chef Tiffany Eslick, also co-host of the Nourish podcast by Spinneys – this one is all about ingredient-led dining experiences. Think food honouring farmers and their expertise, using ingredients in the season of their full bloom. Offer: Supper club table, Dhs400 per person Timings: June 28 and 29 Location: DM to enquire Contact: @tiffstable JW Marriott Marquis' Restaurant Month The wildly popular Restaurant Month at JW Marriott Marquis Hotel is back. Dine at the hotel's award-winning restaurants throughout the month with set menus priced at Dhs145 and Dhs245, including Prime68, Izakaya, Tong Thai, Rang Mahal, Positano, La Farine, Bridgewater Tavern, and Kitchen6. Offer: Menus from Dhs145 and Dhs245 Timings: June 1 to 30 Location: JW Marriott Marquis Hotel Dubai, Business Bay Contact: @jwmarriottmarquisdubai The Stables x Smash Room The Stables is hosting the second edition of its Burgers & Hops Festival, featuring 10 burgers from around the world paired with international craft beer. But first, smash away your stress at the Smash Room mobile truck. Refuel and celebrate after an adrenaline-fuelled session. Offer: Full experience for Dhs149 Timings: Until June 30, Smash Mobile every Friday and Saturday from June 6 to 28 Location: The Stables, Trade Centre Contact: @thestablesdubai RARE Brasserie & Bar Oysters and champagne for only Dhs80? Sign us up. RARE Brasserie & Bar has an all-new Champagne Happy Hour for you to unwind at after long days post-work. You can enjoy a glass of premium Champagne, Ruinart, along with an oyster for a total of Dhs80 every day from 4.30pm to 7pm. Offer: Dhs80 Timings: Daily, 4.30pm to 7pm Location: RARE Brasserie & Bar, City Walk Contact: @theraredxb Harummanis Chef Akmal Anuar is adding a new cultural highlight to its Dubai menu with the launch of a Weekly Nasi Lemak Special, served every Wednesday and Thursday. This is a beloved national dish, with a spread of coconut rice, spicy house-made sambal, crispy anchovies, roasted peanuts, hard-boiled egg, cucumber, and their choice of ayam goreng rempah (fried chicken) or fried fish. Offer: Dhs51 Timings: Wednesdays and Thursdays Location: Harummanis, Wasl 51 Contact: @harummanis.51 Revolver x Chez Wam Chef Jitin and Chef Hadrien are joining forces for an exciting Chez Wam pop-up at Revolver, for a French-Indian inspired menu featuring 8 sharing courses with snacks at Dhs395 per person. The latest one in a series of smash-hit Dubai culture collaborations, you can enjoy this for one night only. Don't miss out. Offer: Dhs395 for 8 sharing courses Timings: June 11, from 6pm Location: Revolver, The Opus by Omniyat Contact: @revolver_dubai Images: Socials/Supplied
The National
07-05-2025
- Entertainment
- The National
Flor Dubai review: Chef Timofey Sulima's method is sear genius
How can burnt food be so good? And how can an onion be such a versatile and electrifying ingredient? Head chef Timofey Sulima's masterful overheating technique transforms basic ingredients into unique dishes at a stylish new Scandinavian-European restaurant in the heart of Dubai's financial district. Flor Dubai – it is actually spelt with the Scandinavian letter ø – is an intimate 50-seat space on the ground floor of the Ritz-Carlton Hotel, DIFC. White walls and flooring, soft lighting, candles and carefully curated artwork create an atmosphere of calm refinement and minimalist elegance. There is a private dining area upstairs with capacity for six. But my dining partner and I opt for the leafy outdoor terrace, where dusk is giving way to the bright city lights at night. Outside and in, Flor's aesthetic mirrors its culinary philosophy of simplicity. There are no gimmicks here, just thoughtful design that lets the food – and chef – take centre stage. Growing up on a Ukrainian farm inspired Sulima's love of fresh, seasonal ingredients. At 27, he has already made waves in the culinary world. His Michelin Bib Gourmand award at Flor Moscow when he was 24 signalled a prodigious talent. He is now sharing his bold creations at Flor's first branch outside Russia. Owner Konstantin Borisov, whose catering career has taken him from dishwasher to restaurateur, saw Sulima flourish in the Russian capital and is confident he will continue this trajectory in the Emirates. Controlled burning, we discover, is one of Sulima's signature techniques. Onions, butter, beetroot, even brownies: he chars deliberately but carefully, coaxing out flavours and textures that elevate each dish. What would be a kitchen mishap for most is, in his hands, sear genius. Flor's menu is a refreshing departure from overcomplicated fine dining. Sulima focuses on high-quality, everyday ingredients, transforming them with methods that include fearless overuse of the flame. Our meal begins with Scandinavian-style black stout bread with honey butter (Dh25). The butter is split in two, one half burnt then whipped with the remaining half and a drop of honey. The result? An airy, creamy spread that is impossible to resist. Starters should not be skipped. The Hokkaido scallop with green verbena sauce (Dh89), garnished with apple ribbon, is a delicate yet bold dish, the shellfish playing off the herby tang of the sensational sauce. Roast beef with chef's special sauce (Dh89) is another example of Sulima's skill. The steak, which we ask for medium, is perfectly cooked and rests on a warm Russian sauna stone, its juices sizzling gently. The thinly sliced meat is paired with a creamy sauce infused with burnt onion ash, adding an umami depth that lingers on the palate. For mains, the cabbage steak with pepe verde sauce (Dh75) demonstrates that even modest ingredients can shine. It is a crisp vegetarian showstopper. The ravioli with duck confit (Dh80) is intended to be a refined twist on a classic, but falls a little short. While the pasta is tender and the Parmesan sauce rich, the dish lacks the depth of flavour required to make it really stand out on a busy table. Dessert is a sweet and smoky surprise. Coffee cheesecake (Dh65) is a textural marvel, with a crisp base, airy topping and roasted brownie crumbs for a bittersweet finish. Berry beetroot (Dh55) is also an unlikely star. Caramelised beetroot with raspberries and coconut yoghurt mousse, it is light with a balance of earthiness and sweetness Flor is mid-range, but the craftsmanship, service and ambience justify the cost. The filet mignon (Dh230), a symphony of flavours and textures, is the dish to choose for indulgence. The tender steak combines perfectly with the onion sauce, and the celery puree, velvety and complex, elevates the dish from excellent to unforgettable. For a taste of Sulima's magic without breaking the bank, the impeccable stout bread and honey butter (Dh25) paired with cabbage steak (Dh75) and berry beetroot (Dh55) is a dependable combination. Flor Dubai is a statement addition to the city's culinary scene. Sulima's fearless use of heat – not something anyone should try at home – transforms familiar ingredients into something special, while the serene setting ensures a refined dining experience. There is something here for everyone. And Flor suggests that, perhaps, the best dishes come from fearlessly playing with fire. Flor Dubai, at the Ritz-Carlton Hotel, DIFC, is open daily from noon to 1am. Brunch is offered every Saturday and Sunday from noon to 4pm. Reservations can be made by calling 97158 617 8801. This review was conducted at the invitation of the restaurant
