These are the best menu items to sink your teeth into across the GCC.
Restaurants come and go in the Middle East, but FACT’s unwavering passion for dining remains unchanged. The team can be found across the region, sampling the good, the bad and the exceptional. We eat at every kind of restaurant and experience every type of meal, from flash-in-the-pan novelties to iconic institutions. To spare you the guesswork, here are the best dishes we ate in Abu Dhabi, Dubai and Riyadh this month.
January 2025
Beef Tartare at Zuma Dubai
I always order the same things when I visit Zuma (hello chu toro tartar and sliced yellowtail), but a recent DIFC lunch introduced me to the Japanese juggernauts’ take on Beef Tartare, a dish which has gone from a seasonal special to a permanent fixture on the menu. The tartare is prepared with finely chopped premium beef and seasoned with red yuzu kosho. Accompanying the meat are crisp tapioca crackers, offering a delightful textural contrast while serving as an ideal vessel for the marvellous meaty mixture. – David Tapley, Editor-in-Chief.
Crispy Duck Salad at MUSOU by Okku
Dubai has plenty of spots serving duck, but not all of them do it justice. One that absolutely does is MUSOU by Okku. As part of their Teppanyaki menu, this crispy shredded duck is slow-cooked for 48 hours, visually almost resembling caramelised fried onions, and is served in a bowl-shaped lettuce leaf for a taco-style bite. The contrast of crunchiness and chewiness, with hints of nuttiness and a smoky depth, makes every bite flavourful. If you love duck, this is easily one of the best dishes on the menu at MUSOU by Okku. — Shaheera Anwar, Staff Writer.
Date Bonbons at A Normal Day in Dubai
It’s not often that I get hyped about a bread course, but A Normal Day elevates breakfast with its menu of creative culinary options. The Date Bonbons offer pieces of toasted brioche arranged like an elaborate game of Jenga. Served with striped “bonbons” made from Medjool dates and French butter that should be placed on top and devoured, it’s a delicious opener and a must-order dish at the hip hangout. It may be visually gimmicky, but the taste is a testament to the culinary prowess of Chef Illia and his kitchen team. – David Tapley, Editor-in-Chief.
Fix Chocolatier at DXB Terminal 3 in Dubai
I know this isn’t a restaurant, but given the demand for Fix Chocolatier, I wouldn’t be surprised if it opened a café. After interviewing the founder, Sarah Hamouda, for FACT Magazine, I picked up some of the beautiful bars – each handmade and covered in colourful splatters that would make Jackson Pollock proud. The snap of the Can’t Get Knafeh Of It bar, which oozes a greeny goodness, has launched a thousand TikToks. The milky, nutty and FOMO-inducing taste can’t be summed up in an ASMR reel, but it can by eating it for yourself. Forget about the fakes, get the OG. Orders are available daily from 2pm and 5pm through Deliveroo. Do believe the hype– Kohinoor Sahota, London Editor.
Fluffy Japanese Pancakes at Lazy Cat in Dubai
Lazy Cat, a cosy café originally from Kuwait, has brought its delightful offerings to Dubai’s Al Quoz Pond Park. Despite having to queue for a table, it’s well worth the wait, especially if the Fluffy Japanese Pancakes are your order of choice. These mini pancakes are renowned for their light, airy texture, achieved through a meticulous preparation process that takes approximately 40 minutes. Each bite is soft and pillowy, while fresh berries, banana slices and a generous drizzle of pure maple syrup complete the Insta-worthy dish. – David Tapley, Editor-in-Chief.
Hunan Crispy Sea Bass at MiMi Mei Fair Dubai
The name “mì mì” may translate to “secret” in Mandarin, but the word is definitely out on the London import. MiMi Mei Fair Dubai. The menu is a treasure trove of culinary delights, paying homage to the culinary traditions of Mainland China, Hong Kong, and Singapore. However, it’s the Hunan Crispy Atlantic Sea Bass that keeps me returning time and again! Each mouthful hums with heat as the fish is opened out into crisp, pullable pieces, like the famed bloomin’ onion from Outback Steakhouse. It’s comfort food at its most elevated and easily one of the best dishes we’ve eaten in recent months. – David Tapley, Editor-in-Chief.
Parmesan Croquetas at Duck & Waffle Dubai
Duck & Waffle has finally landed in Dubai, bringing its signature menu from London. Located in DIFC, with a teasing view of the Burj Khalifa, this spot is known for its signature Duck & Waffle. But for me, the real star of the menu was the Parmesan Croquetas. These golden, crisp bites with a soft crunch on the outside and an irresistibly creamy, cheesy center were a cheese lover’s dream in one perfect bite. Warm, well-seasoned, and with textures that melt into each other like soulmates, these croquetas stand out as one of the best dishes on the menu. — Shaheera Anwar, Staff Writer.
Wagyu Nigiri at Studio Frantzén in Dubai
Björn Frantzén is a name associated with Nordic brilliance. He has conquered palates from Stockholm to Singapore before bringing his harmonious blend of Nordic and Asian influences to Atlantis, The Palm. The Wagyu Nigiri is terrific bite in which the A5 Wagyu, its richness tamed by the earthy notes of mushroom miso, rests atop superbly seasoned rice. The addition of enoki mushrooms provides a delicate crunch, adding another dimension to a superb piece of sushi that feels both decadent and disciplined. – David Tapley, Editor-in-Chief.
January 2025
A.O.K Pancakes at A.O.K Kitchen in Riyadh
There are pancakes, and then there are A.O.K Pancakes — the kind that make you pause after the first bite just to fully take in how good they are. Served at FACT award-winning A.O.K Kitchen in KAFD, these beauties were fluffy, light and indulgent, like biting into a sweet, buttery cloud. The warm, caramelised apples added a nice richness, while the golden crumble provided the perfect crunch. And with some of the friendliest staff in town making sure you’re well taken care of, it’s one the best dishes available and one that instantly puts you in a good mood. — Shaheera Anwar, Staff Writer.
Beef Lung Skewers at Harummanis in Dubai
A good friend invited me to Chef Akmal Anuar’s new Wasl 51 restaurant earlier this month. Showcasing Singaporean Malay cuisine inspired by generational recipes—many from Chef Akmal’s mother—Harummanis features street food classics and traditional Malay dishes. One, however, caught us off guard. Beef lungs wouldn’t usually be my pick, but this bold dish invites adventurous diners to try a rare delicacy. Carefully prepared for a tender yet slightly chewy texture, the skewered meat is lightly charcoal-grilled for a smoky char that deepens its earthy richness. Yet it’s the fiery and tangy Sambal Belado that takes the dish to the next level. – David Tapley, Editor-in-Chief.
Black Lemon Lamb Kebab at Al Naqa Kebab in Dubai
At Al Naqa Kebab, Chef Aphisith Phongsavanh brings a taste of Laos to the Neighbourhood Food Hall in Motor City. The fragrant Lao Black Lemon Lamb Kebab is easily one of the best dishes available in the entire hall, skewered and grilled over charcoal. The juicy meat is infused with lemongrass, Kaffir lime leaf and fresh herbs, creating a vibrant balance of citrusy, earthy, and smoky flavours where each bite offers a fragrant punch, complemented by the slight heat of Laotian spices. – David Tapley, Editor-in-Chief.
Crispy Golden Langoustine at MiMi Mei Fair Dubai
At the newly-opened MiMi Mei Fair Dubai, indulgence takes centre stage with the Crispy Golden Langoustine with Black Truffle—a dish that blends luxury and precision. Wrapped in delicate kataifi pastry, the langoustine is fried to a golden crisp, creating a delightful contrast between its crunchy exterior and the succulent seafood within. Elevating the decadence, a generous dollop of caviar crowns the dish, adding briny depth to the delicate shellfish. The finishing touch? A hint of black truffle infuses the dish with earthy opulence and surpasses the Apple Wood-Fired Roasted Peking Duck as my favourite of MiMi Mei Fair Dubai’s best dishes. – David Tapley, Editor-in-Chief.
Crushed Milk Chocolate Cookies at NAC Abu Dhabi
Anyone who knows me will tell you that I don’t have much of a sweet tooth. I’d much prefer a cheese plate or even another superb starter rather than dessert. However, a recent visit to NAC in Marina Mall Abu Dhabi introduced me to the Crushed Milk Chocolate Cookies. These moreish morsels are gloriously gooey, served warm so that the chocolate chips have begun to melt and topped with a fantastic Frosties soft serve ice cream. It’s a dessert that takes the childhood nostalgia of cookies and a glass of milk and elevates it a notch. – David Tapley, Editor-in-Chief.
Ravioli del Plin at L’Amo Bistro del Mare in Dubai
Sat on the breezy terrace at L’Amo Bistro del Mare overlooking the bobbing boats in Dubai Harbour; it’s difficult not to feel like you’re on the Amalfi coast. With a new menu from Head Chef Alessandro Salvatico, seasonal ingredients are reimagined with a modern, artistic touch, and the Ravioli del Plin is a highlight. These delicate, handmade ravioli—named “Plin” after the Italian word for “pinch”—are crafted in-house and filled with slow-braised beef, creating a rich and deeply satisfying bite. Bathed in a simple yet luxurious sauce of butter and sage, the dish lets the quality of the ingredients shine, resulting in one of our best dishes of the month. – David Tapley, Editor-in-Chief.
Salmon & Sumac at Café Boulud Riyadh
You’d never expect an Arabian spice such as sumac to appear in any dish in a French restaurant, but Café Boulud in Riyadh is all about surprising you. The restaurant’s Salmon & Sumac is as strikingly tasteful as it is visually appealing. This perfectly pink grilled salmon fillet, with a generous sprinkle of even brighter pink sumac, is a visual treat. The spice adds a kick, cutting through the fish’s rich, buttery texture. Pine nuts and raisins are scattered on top, offering a contrast of crunch and chewiness and elevating the texture of the dish. With a side of quinoa, keeping things light yet satisfying, it’s a dish that feels both indulgent and healthy. — Shaheera Anwar, Staff Writer.
