Lobster Bisque with Yuca Gnocchi
Girl and the Goose
Nicaraguan Chef Gabriela Chamorro had one desire in mind when developing the Lobster Bisque with Yuca Gnocchi dish: to incorporate memory, comfort and identity into a single preparation.
“It’s really a balance between tradition and precision,” Chamorro says.
Indeed, her signature dish combines the heritage of Central-American ingredients with the classic techniques of French cuisine.
In her creation, the gnocchi, which is traditionally made out of potatoes, is made out of yuca – a root that’s quintessentially Central American – while the bisque is rooted in French cuisine. The lobster elevates the dish and brings an elegant contrast to the rustic essence of the yuca.
The result is a sophisticated dish that resonates with international diners without compromising the restaurant’s Central-American identity.
Rainbow Heirloom Carrots
Jun’s
Nostalgia is at the core of the Rainbow Heirloom Carrots’ dish by chef Kelvin Cheung.
“The carrot dish has always held a special place in my heart, because it’s a flavour that I remember distinctly from my childhood,” Cheung says.
Served over smoked labneh, slow fermented sourdough and topped with candied walnuts, the dish echoes the flavour of bagels topped with smoked salmon and cream cheese that Cheung grew up with as a first-generation Chinese immigrant in Canada.
Combining Cheung’s Chinese heritage with his upbringing in the West, the dish served as Jun’s grand entrance into Dubai’s culinary scene. And as Cheung himself admits, “it will never not be on the menu.”
Trio Dips
Maisan 15
“The trio dips really represent the way I like to cook,” says Lebanese Chef Rita Soueidan.
“The dish reflects both my background and the way I approach food at Maisan15 — familiar flavors with influences from different cultures layered in naturally,” she said.
Drawing from her international background as a child born and raised in Dubai, Soueidan’s dish reinterprets three staple Middle Eastern foods: baba ghanoush, hummus and muhammara.
Served with Palestinian olive oil, these familiar dishes come with a twist – the baba ghanoush introduces miso, while the hummus features North African ingredients and the muhammara blends in labneh and roasted cauliflower.
Offering different flavours and textures in one dish, today is nearly impossible for loyal diners to think of Maisan 15 without associating it with the Trio Dips.
Onam Sadya
Tresind Studio
In a quest to kindle emotion on a meal, Chef Himanshu developed Onam Sadya, a dish that reimagines southern-Indian cuisine through simple ingredients and elevated techniques.
“Onam Sadya is not just a meal: it represents community, seasonality, and generosity, all of which are central to Kerala’s culture,” Himanshu says.
Served over a banana leaf and featuring ingredients like papadum, payasam, pickles and pineapple, assembling the dish is a ceremony in itself in which chefs add the ingredients one by one, highlighting each step of the process.
The result is a plate that tells a story and emotionally connects with diners.
“Indian guests felt nostalgia and pride, while international guests discovered an entirely different perspective on Indian cuisine,” Himanshu said.
Grilled market fish, caper & olive sofrito, anchovy greens
Lowe
Drawing inspiration from the bountiful seafood found along the UAE coast, Chef Ali Shiddique developed the Grilled Market Fish Dish to introduce diners to the local seafood culture.
“This dish has helped to introduce various species of fishes to our guests as the preparation for this dish is very versatile and can be used to prepare most of the fishes found in the local seas,” Shiddique stated.
As its name suggests, the fish is initially grilled “to extract as much flavour as possible,” Shiddique explained. It is then served with a zesty sofrito made from spices that local families have traditionally used to prepare their seafood.
For a Mediterranean touch, the dish is garnished with olives and capers.
Charcoal Chickens
Lila Molino + Café
“Our Charcoal Chickens were inspired by some of my favorite road tripping memories in Central Mexico,” co-founder of Lila Molino + Café Chef Lash Shaw said. “Small roadside stalls that would have charcoal grills and spatchcocked whole chickens in flat baskets.”
In these stalls, the chickens were served along fresh salsas and stacks of corn tortillas for diners to fix their own tacos.
“I wanted to capture that same energy,” Shaw said.
Lila’s Charcoal Chickens feature hormone-free raw chicken brined for three hours, air dried overnight and grilled over a high heat mix of charcoal and oakwood.
The dish was an instant success, Shaw said, making its way to the restaurant’s regular menu.
“We love it, and love recommending it, as it’s just a crowd pleaser,” she celebrates.
Chicken Wonton Noodle Soup
Café Isan
Café Isan’s Chicken Wonton Noodle Soup celebrates the Chinese influences in Isan, a north-eastern region in Thailand.
But despite its simple appearance, it’s not a simple dish.
“This isn’t an easy dish to cook well,” co-founder Lisa Knight said. “The wontons, noodles and broth all have to be right, and there’s nowhere for mistakes to hide.”
Café Isan’s slightly golden broth was created by Knight’s co-founder Chef New, who grew up enjoying Chinese clear noodle soup in Isan. To prepare it, bones are simmered for four to six hours with vegetable and herb roots, yielding a fragrant and comforting light broth.
For Knight, this dish “is another example of how different cultures and communities have helped shape the food we eat today.”
