Food Trip Magazine | Vol 1, Issue 10

Welcome to the world of gastronomic indulgence

Flying butterfly squids become the rage Boodle fight with a view of Dubai

Inihaw na Panga has arrived!

Burong hipon… manyaman!

Barbecued beef ‘isaw,’ anyone?

It’s called Pinoy biryani a la Satwa

Storya… what’s yours?

Tapa’s tinapa origins

Couple opens restaurant for the love of it

Fashionista by day; sweets shop girl by night

Chef Marvin

‘Seafood dishes are my specialty’ --

Publisher

Gabriel John Rimando

Publications Manager

Ryan Namia

Content Director

Jerome Diaz

Contributing Writers

Amanda Hensley

Zainab Shahid

Sayed Hussain

Sales and Marketing Manager

Orli Gayeta

Sales and Marketing

Elaine Marbella

Joel Lara Genove

Darshani Nimanthi Rajapaksha

John Paul Cosico

Senior Graphic Designer

Allan Caragao

Multimedia Manager

Jonathan Dumas

Distribution Manager

Raymart Patulot

Distribution

Qassim Quereshi

ON THE COVER

For a consummate chef like him, one may find it bewildering to know that Marvin Rey Miranda actually has a college degree in marine technology. “I have always wanted to be a chef,” explained Miranda.

Chef Marvin, who lives with his wife and three kids, arrived in Dubai nine years ago on Sept. 7, 2014 and started work as a line chef.

Chef Marvin, who hails from Tagaytay City, a popular resort town south of Manila in the Philippines, has his eyes trained on the future where he sees himself running his own dining destination.

Page 36

This edition takes you to a culinary journey highlighting exotic dishes from the Philippines. From the “buro” (fermented fish or shrimp) of Pampanga, to grilled tuna jaws, a southern favorite, barbecued beef intestines and the Chicken “inasal” (barbecued chicken) of Bacolod City.

Taking Biryani to the next level, an enterprising Filipina restaurateur has also come up with a Pinoy version that is not too spicy but equally favourful and savoury. Restaurant openings include Kenny Rogers Roasters, Tapa King and Bamboo Lagoon. Hard Rock Café Dubai gets a review as we roll out a feature about how a couple saved their earnings to run a successful restaurant in Dubai. This and more good reads. Dig in.

TABLE OF CONTENTS

Barbecued beef isaw, anyone? – Page 5

Butterfly squid? Check it out! – Page 10

Macy Cubacub: Fashionista by day; sweets shop girl by night - Page 26

Inihaw na panga ng tuna has arrived! – Page 28

It’s called Pinoy biryani a la Satwa – Page 34

Burong hipon… manyaman! – Page 32

DINING IN THE CITY

(Photo courtesy of Hikina Restaurant)

Barbecued beef ‘isaw,’ anyone?

Razon’s of Guagua has taken the ‘isaw’ fever to the next level, rolling out beef isaw – marinated and grilled to perfection.

There’s ‘isaw’ and there’s ‘isaw.’ Chicken ‘isaw’ (intestine) is a popular grilled street food in the Philippines. Others also grill pork ‘isaw.’ Razon’s of Guagua has taken the ‘isaw’ fever to the next level though, rolling out beef ‘isaw’ – marinated and grilled to perfection.

Christine Riguerra, Razon’s of Guagua restaurant supervisor at its Karama branch, said the grilled beef ‘isaw’ goes through extensive preparations. “We boil it first for three to four hours then we marinate with our special mix,” she tells Food Trip Magazine.

There’s more! The new menu also includes grilled beef tongue or lengua for the offal connoisseur in everyone.

Barbecued beef ‘isaw’ and lengua come with fried rice, atsara (pickled papaya relish) and iced tea.

Another newcomer is the Pinoy Cheesy Nachos made from lumpia (spring roll) wrappers.

Riguerra said they came up with these exotic delicacies “to continue serving our customers with the best as we create unique menus for them to get good value for their money and to enhance their dining experience.”

She said only Razon’s of Guagua serves beef ‘isaw,’ so far.

Tapa’s tinapa origins

Did you know? During the Spanish colonial period in the Philippines, “tapa” actually meant preserving fish by exposing it to smoke for hours –which explains why Filipinos to this day still enjoy “tinapa.”

Over time, tapa has come to include meat, the preservation method having changed to just drying it under the sun in thin slices cured with salt and spices. Fast forward to 1987 and voila! Tapa King was born, opening its first outlet in Makati. The vision was to provide customers with the quintessential Pinoy comfort food as an alternative to Western ones like hamburgers, hotdogs and pizzas.

There are four food court Tapa King outlets across the UAE: three in Dubai, namely Ibn Battuta Mall, Al Ghurair Centre, Burjuman Mall; one in Al Wahda Mall – Abu Dhabi.

Recently Tapa King opened its first casual dining restaurant which is located in Al Rigga, Deira at the Landmark Hotel lobby, indicating how much Pinoys have grown to love not only the brand but the tapa itself, served with fried rice and eggs –the popular “tapsilog” for tapa, “sinangag” (fried rice) and “itlog” (fried eggs usually sunny-side up).

Aepril Gollayan, restaurant assistant manager, tells Food Trip Magazine that Tapa King – UAE has retained that flavor,

character, texture and all of their tapa exactly like how it is in the Philippines.

“We have retained what Filipinos are looking for and expect from Tapa King. Our pioneers always support us when opening branches outside of the Philippines. They want to ensure that the standards remain,” Gollayan said. She said a team from Tapa King Philippines would even conduct food tasting to ensure quality.

The new Tapa King casual dining restaurant has been enjoying great footfall, Gollayan said, adding that the restaurant is also open for parties and special events.

Over time, tapa has come to include meat, the preservation method having changed to just drying it under the sun in thin slices cured with salt and spices.

Boodle fight with a view of Dubai

Feast on fried tilapia, bangus, chicken, grilled shrimps and squids with steamed mussels, salted eggs in diced mango plus all the works.

Park Regis Kris Kin Hotel Dubai, which is across from Burjuman, has taken boodle fight to a higher level – literally!

The five-star hotel has rolled out a sumptuous boodle fight at Kris with a View on the 19th floor, where customers

can dig in while enjoying a stunning, panoramic view of the city.

Feast on fried tilapia, bangus, chicken, grilled shrimps and squids with steamed mussels, salted eggs in diced mango plus all the works.

It’s reasonably priced at AED169 for 2

persons and it comes with a pitcher of iced tea and 2 bottles of hop; or AED299 for 4 persons and it comes also with a pitcher of iced tea and 4 bottles of hop. Boodle fight is from 1pm to 4pm.

Flying butterfly squid becomes the rage

There is more to Bacolod Inasal BBQ than chicken, indeed!

The dining venue which recently opened a branch at Burjuman Mall’s food court, has an item on its menu arouses the customers’ curiosity and leave them belly full: butterfly squid. “It’s actually a medium-sized squid, buttered then fried to crisp and served with crispy kangkong (water spinach) and rice,” Ronald Yu, operations director, tells Food Trip Magazine.

Such are the customers’ interest to this intriguing dish so much so that butterfly squid counts among Bacolod Inasal BBQ’s top five bestsellers. The rest are: sweet inasal, Bacolod inasal, Ginataan langka (jackfruit in coconut crème) and Sinigang na ulo na ulo ng salmon (salmon head stewed in tamarind seasoning).

Meantime, weeks after opening, long queues of people can still be seen at Bacolod Inasal BBQ’s Burjuman Food Court outlet.

Explains Yu: “So far, we have been exceeding the expected footfall targets and its still growing. Actually, we are showcasing the flavors of north and south of the Philippines. That’s why we cater to both taste buds of Luzon and Visayas.”

The Burjuman outlet is Bacolod Inasal BBQ’s second, the first being in Abu Dhabi’s Mushrif Mall.

“Currently, we are focused on expanding the brand all over Dubai, particularly in the Jebel Ali area,” Yu said.

Chicken inasal, commonly known simply as inasal, is a variant of the Filipino

chicken dish known as lechon manok. It is chicken marinated in a mixture of lemon, pepper, coconut vinegar and achiote then grilled over hot coals while basted with the marinade.

A common dish in the Visayas, it is a popular specialty in Bacolod, where an entire street market is dedicated to local dishes, particularly inasal.

The origin of inasal’s popularity can be traced back to Bacolod’s Cuadra Street (Chicken Alley) in the 1970s. However, there are also several accounts implicating the existence of inasal in Iloilo’s Fort San Pedro area during the Spanish colonial days.

Bamboo Lagoon Restaurant opens at Bristol Hotel in Deira

Bamboo Lagoon offers mixed cuisines in a cozy, laid back ambiance that reminds Filipinos of their favorite dining venues back home. On the spread are Thai, Chinese, Japanese, Filipino and Arabic dishes prepared by the restaurant’s team of chefs led by experienced culinary creators from the Philippines, Thailand and the Gulf region.

Anew restaurant has launched right in the heart of Deira for expatriates from the Philippines.

Bamboo Lagoon, located on the R Floor of Bristol Hotel, rolled out a special 50% discount opening promo on the buffet that was an instant success. Driven by this, management has also introduced a Seafood Boodle Fight at discounted rates.

Bamboo Lagoon offers mixed cuisines in a cozy, laid back ambiance that reminds Filipinos of their favorite dining venues back home.

On the spread are Thai, Chinese, Japanese, Filipino and Arabic dishes prepared by the restaurant’s team of chefs led by experienced culinary

creators from the Philippines, Thailand and the Gulf region.

“This is a beautiful restaurant. We created it out of bamboos from the Philippines. People can come and enjoy the interiors, the waterfall and the great food,” said the restaurant’s management in a statement released to media.

Bamboo Lagoon’s executive chef, who is from Thailand, has a total of 18 years’ experience in creating culinary wonders.

The restaurant also has a seasoned Filipino chef, who has with him 17 years of cooking Philippine delicacies like sisig, kare-kare and bulalo; and has been with the opening team of five Dubai dining venues.

“We will offer the best dining experience to our customers. We have a range of specially prepared dishes for them,” management said.

Bamboo Lagoon has six food stations – a sushi bar; a teriyaki corner; Chinese specialties; soups and appetizers; a salad bar; and desserts.

Musicians also perform live on stage during evenings.

Bristol Hotel, formerly J W Marriott Hotel, is located behind the Muraqqabat Police Station in Salahuddin St.

TALK OF THE TOWN

(Photo courtesy of Tabu in St Regis Hotel - Downtown Dubai)

Kenny Rogers Roasters opens with a blast

The dining venue is popular for its “unfried” fried chicken where the chicken is freshly marinated with spices, herbs and citrus, and then turned over slowly in a rotisserie grill, which seals in the roasted flavor while letting the fat to escape.

For a day, it seemed like the whole of Dubai gravitated to Kenny Rogers Roasters as the international restaurant chain officially opened with a blast.

Attended by several dignitaries from the diplomatic community, including Consul General Renato N. Dueñas, Jr., head of the Philippine missions in Dubai and the

Northern Emirates, the recent packed gathering was also highlighted by the unveiling of a portrait of the late popular country singer who started it too – Kenny Rogers himself.

The dining venue is popular for its “unfried” fried chicken where the chicken is freshly marinated with spices, herbs and citrus, and then turned over slowly

in a rotisserie grill, which seals in the roasted flavor while letting the fat to escape. Kenny Rogers Roasters also offers a range of healthy grilled items, hot & cold side dishes, and a lot more.

The restaurant’s rise to the top started in 1991 when American country music star Kenny Rogers and former Kentucky governor John Y. Brown, Jr. came

together with an idea. They envisioned a chain of chicken-based restaurants obsessed with happy customers and fresh food so good you’ll wish you had our secret recipe! And just like that, Kenny Rogers Roasters was born in Coral

Springs, Florida.

around the world for its deliciously healthy food – especially the perfectly baked and seasoned juicy chicken.

Kenny Rogers Roasters is celebrated

The restaurant, located right across from the Ghurair Centre in Deira, can seat up to 70 people; it also has a private dining room 12.

The iftar preview that was

On the spread were a mix of Arabic and Asian dishes among them, Fish Harra, a Lebanese dish; Dawood Basha, also of Lebanese origins and a crowd pleaser; Oriental mixed grilled chicken; Freekeh; Chicken Provencal, a French classic; and Kibbeh bil Laban, much preferred for its garlicky sauce.

More than 25 dishes on the spread. Several food stations, including sweets and salads. And a congregation of personalities in the local community, including business leaders, vloggers and influencers. This, all together, made up for what has been a successful Iftar Preview put together by Park Regis Kris Kin Hotel across from Burjuman Centre in Dubai.

Among stars of the show was the Lamb Ouzi with flavourful Oriental rice that got everyone coming back for seconds.

On the spread were a mix of Arabic and Asian dishes among them, Fish Harra, a Lebanese dish; Dawood Basha, also of Lebanese origins and a crowd pleaser; Oriental mixed grilled chicken; Freekeh; Chicken Provencal, a French classic; and Kibbeh bil Laban, much preferred for its garlicky sauce.

There also were Pan Fried Fish with Orange Tarragon Sauce, Vegetable Biryani, and Penne Alfredo.

On the drinks side were Laban, tamarind juice, and Jallab, a fruit syrup made from carob, dates, grape molasses and rose water.

Kunafa, a syrupy cheese pie; and basbousa, a sweet, syrup-soaked semolina cake that originated in Egypt, were the stars of the sweets corner.

It was an iftar review to remember as old friends met again and shared fun memories over good food.

PEOPLE AND STORIES Prime Steakhouse

(Photo courtesy of at The Meydan Hotel

In This Section

• Storya Kitchen + Bar: A place for Filipino expats on vacay

• Couple opens restaurant for the love of it

• Macy Cubacub: Fashionista by day; sweets shop girl by night

• Inihaw na panga ng tuna has arrived!

Storya

Kitchen + Bar:

A place for Filipino expats on vacay

“Storya would be the perfect venue for Filipinos coming home from work abroad for a break to share reunion stories,” said the restaurant’s 32-year-old owner, Laurenci Gabriel Gutierrez.

Filipinos in Dubai and its neighboring cities finally have a spot to spend time in, enjoy good food and share their stories in good company.

Aptly named “Storya Kitchen + Bar,” the restaurant opened recently at Kalayaan Centerpointe on Kalayaan Avenue corner V Luna Avenue in Diliman Quezon City, Metro Manila. “Storya,” is Filipino for “story.”

“Storya would be the perfect venue for Filipinos coming home from work abroad for a break to share reunion stories,” said the restaurant’s 32-year-old owner, Laurenci Gabriel Gutierrez.

Reservations for special occasions and

private gatherings can be arranged.

The cozy dining venue with soothing piped-in music has a “rural-goes-metro” feel to it. It also has a speak-easy hidden bar at one side.

On the spread are traditional homegrown Filipino dishes with a modern twist, among them Puto’t Dinuguan for starters; Wagyu Salpicao, Pork Sinigang, Bangus Ala Pobre and Kare Kare for mains; and Burnt Leche for dessert.

Storya Kitchen + Bar also has the everpopular Tagaytay Feast on the menu –beef shank, tawilis, dilis and the Storya soup. Sisig and Putok Calamari are never far behind.

“I have a solid passion for the food and beverage industry,” said Gutierrez, who used to work at a popular casual dining restaurant.

“My mother and father are always in the kitchen. And me personally, I’ve been working in the F&B business for more than a decade now. I started as a busboy in TGI Fridays then worked my way up to become a manager,” he said.

Storya Kitchen + Bar can seat up to 200 customers in dining area, and can accommodate up to 80 people at the bar. For reservations, contact 0917 537 8800.

So, what’s your story?

Couple opens restaurant for the love of it

The Catch Seafoods and Grill opened on January 28, 2021. It offers seafoods, meat and a variety of dishes where grilled ones are highlighted as well.

Nikki Ann L. Nuñeza, first left; and Roden Michael Nuneza, first right, with their team. (Contributed photo)

Just recently The Catch Seafoods and Grill Restaurant celebrated its second anniversary to full house capacity despite inclement weather.

The dining venue has a colorful story. It was founded by a couple who loves making culinary creations: Nikki Ann L. Nuñeza, a nursing graduate from the Philippines, and husband, Roden Michael Nuneza, an administrative coordinator at a big Dubai-based company.

“Right after graduating college, I decided to come to Dubai to find better opportunities not just for myself but for my family as well. As much as I loved the Philippines, we cannot deny the fact that opportunities are rare back there, hence the decision to come here and take risks,” Nikki Ann tells Food Trip Magazine. Opening a restaurant did not happen overnight.

Upon arriving in city 11 years ago,

Nikki Ann first worked as an accounts executive for a mobile phone company then slowly saved with her husband, then working as stockman/inventory controller, for their dream restaurant.

“Ever since my husband and I got married, we had always aspired to have our own restaurant. Driven by his passion to cook and our love for food, a dining venue had always been one that we have pictured of having when the right time comes,” says Nikki Ann.

And so, The Catch Seafoods and Grill Restaurant opened on January 28, 2021. The restaurant offers seafoods, meat and a variety of dishes where grilled ones are highlighted as well.

“Despite being Filipino-owned, our offerings are inspired by different cuisines like French and American but mostly, Asian,” Nikki Ann says.

The spread is not really pricey – all things considered.

“For only less than AED 90, one can get their fill because we offer a variety of affordable ala carte dishes and our pride, The Maui & Moana – a seafood boodle set that is only AED 89. It comes with shrimps, squids, mussels, crabs, and corn with unlimited rice and brewed iced tea good for 2 persons,” said Nikki Ann.

She said Maui & Moana has been their bestseller; added value is the Cajun and “eggilicious” sauce that makes the Maui & Moana a must-try.

Located in Centurion Tower across from City Centre Deira, The Catch Seafoods and Grill Restaurant, which has 15 employees, has a mezzanine that can accommodate 50 people and a ground floor that can sit up to 70 people.

Macy Cubacub: Fashionista by day; sweets shop girl by night

‘It’s about balancing life, work and business. It’s tough, and we’re sleep-deprived most of the time. But despite the hardships and sleepless nights, it’s very fulfilling.’

Macy Cubacub works at a reputable fashion house in Dubai, by day. When dusk falls, she dons another hat – puts on a pair of gloves as well – and hands over slices of Philippine sweet delicacies to expats and tourists at a family booth in the ongoing Rigga Night Market in Deira.

“It’s about balancing life, work and business. It’s tough, and we’re sleepdeprived most of the time. But despite the hardships and sleepless nights, it’s very fulfilling,” Cubacub, who hails from Pampanga, a province in Central Luzon, Philippines, said.

Their food stall’s name is “Mayumu,” which is a Kapampangan word for “sweet.”

“When we were just starting out, we thought of something that would suit our products. Since our products are sweets, and we are from Pampanga, we decided to use the word ‘Mayumu,’” Cubacub said in a mix of English and the vernacular. She said her mother, Leny, is the “pillar of our business.”

“Without her, I wouldn’t know if we can do this. She would give up her rest time just to make sure everything’s according to plan,” Cubacub said.

Mayumu is very popular at the night market. Cubacub also attributed this to having set a goal.

“If you have a goal, you would literally do everything just to attain it. That’s what

keeps us going. And so, we move on despite the seeming endless exhaustion. You have to work hard for it; nothing come by chance or luck,” Cubacub said.

Among crowd favorites on the spread are pure ube halaya, nilupak, cassava, biko, maja, bibingkang kanin, suman malagkit, suman balinghoy, tamalis Kapampangan, kalamay ube, kutsinta, palitaw. Everything is prepared and cooked everyday.

Muyumu currently has four staff – one working at the stall; three doing the cooking.

Despite this, mother and daughter are also hands on, “simply because it’s our business.”

Inihaw na panga ng tuna has arrived!

Holding true to its reputation for bringing exotic Philippine dishes to Dubai, Al Rigga Restaurant has opened a second venue, this time located in The K Hotel across from Al Ghurair Centre’s Chow King Restaurant in Deira, Dubai.

On the spread are delicacies most Filipinos grew up with back home – Inihaw na panga ng tuna (grilled tuna jaw); inihaw na buntot ng tuna

(grilled tuna tail); inihaw na tuna bell; Sinampalukang ulo ng kambing (goat’s head stewed in tamarind) kalderetang kambing, papaitan, and whole native chicken cooked to your desire – tinola, ginataan, halang-halang, and adobo among others.

Also on the menu are the Bulcachong Davao, Kilawing Baka, Sizzling Isaw, Gotong Batangas and more.

The cosy dining venue also has a section where customers can indulged in their favorites while sitting cross-legged next to a low table.

Indeed, it’s a whole new dining experience for Al Rigga Restaurant, which has become popular for its balbacua and lantiao – also exotic Philippine dishes.

DELICACIES

Photo courtesy of Lutong Bahay

In This Section

• Burong hipon… manyaman!

• It’s called Pinoy biryani a la Satwa

Burong hipon… manyaman!

Talk exotic food. Talk about “buro.”

“Buro,” is a Philippine dish of usually fish – or shrimps –prepared and fermented with boiled rice, salt, and spicy seasonings.

The Kapampangans (natives of the Philippines’ central Luzon province of Pampanga), known for their culinary creations, are great at preparing buro dishes.

In Dubai, among the few dining venues rolling out Burong Hipon is Lutong Bale (Kapampangan for ‘Home-cooked’) Restaurant, in International City.

An order comes with crispy fried tilapia and rice for AED20 at The Market, which is across from Al Ghurair Centre and is also available at their outlet in Internationa City.

The buro can also be bought in small

jars. Some people use it as condiments pretty much like how one would have anchovies next to boiled okra.

Buro is typically made out of rice porridge and a chosen seafood whose flavor is imparted into the paste. It’s usually shrimp in burong hipon or fish like bangus (milkfish), dalag (mudfish), or hito (catfish) in burong isda.

It’s called Pinoy biryani a la Satwa

Biryani, a meal composed of rice mixed with spices and meat or fish, is a staple among Muslims and has become a ubiquitous dish on most spreads in Gulf region and the Indian subcontinent.

An enterprising restaurateur in Satwa, Dubai has taken it to the next level, coming up with a Filipino version of this popular dish such that it now has that distinctive Pinoy taste.

“It suits Indian, Pakistani and Filipino taste buds – not too spicy. We, Filipinos, will really love it,” says Daisy G.

Calabia, Bibingka and Paratha Cafeteria proprietress.

Biryani can be laborious to prepare.

The rice, marinated meat, and any vegetables are partially cooked separately before being combined into layers in a cooking vessel. Different layers of rice may be treated with different spices, like with dissolved saffron or turmeric to give the rice different colours and flavours.

The contents are then steamed to complete the cooking and allow the

flavours to mix together, creating a distinctive taste and aroma.

Ingredients for biryani vary according to the region and the type of meat and vegetables used. Meat of either chicken, goat, beef, lamb, prawn or fish is the prime ingredient with rice.

Biryani is usually served with yogurt.

Bibingka and Paratha Cafeteria’s “Pinoy Biryani” will be available during Ramadan, which starts on March 22.

Chef Marvin

‘I have long been doing Seafood Boodle Fight menus. It’s actually easy to prepare the saucing so long as all ingredients are done.’

‘Seafood dishes are my specialty’ --

For a consummate chef like him, one may find it bewildering to know that Marvin Rey Miranda actually has a college degree in marine technology.

“Gusto ko talagang maging chef nuon pa (I have always wanted to be a chef),” explained Miranda.

Miranda is head chef at the recentlyopened Bamboo Lagoon Restaurant at The Bristol Hotel in Muraqqabat, Dubai.

This latest dining destination in Dubai’s eclectic gastronomic scene was the fifth restaurant opening that Chef Marvin has led.

“It’s tough,” says Chef Marvin of the daunting task involved. “First, I need to come up with a core menu while they are setting up the restaurant,” he added in a mix of English and the vernacular.

Chef Marvin says seafood dishes are

his specialty, which is why he has been known in some circles as Dubai’s “Seafood Boodle King.”

“I have long been preparing ‘Seafood Boodle Fight’ menus. It’s actually easy to prepare the saucing so long as all ingredients are done,” Chef Marvin said.

Chef Marvin, who lives with his wife and three kids, arrived in Dubai nine years ago on Sept. 7, 2014 and started work as

a line chef.

“It’s a bit difficult because you function somewhat like a captain, with the kitchen as your boat,” he said.

“You do the recipe, assist the kitchen staff, do the stock inventory and costing,” he said.

Forty-year-old Chef Marvin, who hails from Tagaytay City, a popular resort town south of Manila in the Philippines, has his eyes trained on the future where he sees himself running his own dining destination.

“I want to become a restaurateur and an executive chef,” he said.

For now, Dubai will continue to dig in to his seafood spread.

(Photos supplied by Chef Marvin Rey Miranda)

REVIEW

Hard Rock Café Dubai – good food, great entertainment

By Joel Lara

Hard Rock Café Dubai has been a staple of the city’s dining and entertainment scene. With its prime location at the Festival Centre in Dubai Festival City, the dining destination is the perfect place to experience the energy of the city while enjoying delicious food and drinks.

A must-visit for music lovers, Hard Rock Café - Dubai boasts an impressive collection of memorabilia from some of the biggest names in rock and roll. From legendary guitars to iconic stage costumes, the cafe provides a unique and immersive experience that transports visitors to the world of rock and roll. In addition to its legendary food and

drink menu, Hard Rock Café - Dubai is also known for its live music and entertainment. With a state-of-the-art stage, the dining venue regularly features local and international artists, providing visitors with an unforgettable experience that combines good food, great drinks, and live music.

For those looking to host a special event, Hard Rock Café - Dubai offers a range of private function spaces, including a VIP room, lounge, and outdoor terrace. Whether it’s a business meeting, birthday party, or wedding reception, the cafe’s versatile spaces and expert event staff will ensure that your event is a huge success.

Hard Rock Café - Dubai has reopened its restaurant and Rock Shop. Management is continuing to take precautions to ensure the safety of the guests and team members, and have implemented enhanced cleaning processes and social distancing measures.

Hard Rock Café - Dubai is a mustvisit destination for anyone looking to experience the energy of the city while enjoying delicious food and drinks. With its legendary menu, live entertainment, and private function spaces, the cafe is the perfect place to celebrate life’s biggest moments and create new memories. So come rock with us at Hard Rock Cafe Dubai!