Basta sisig…
Dencio’s!
Kusina Ilonggo’s:
Ras Al
Khaimah’s hidden gem
Chooks Express hits the spot with Honey Glazed Grilled Chicken
Kiza: Pan-African restaurant adds to DXB’s eclectic dining scene
Razon’s Steve Fuentes: ‘Being an undergrad didn’t stop me.’
Mukbang Shows becomes all the rage in Deira
Bamboo Lagoon –laid back, cozy way to enjoy good food
Yummylicious boneless chicken feet at Canaan Chinese Food Court
Seasoned F&B guy gets back in the saddle again
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
From restaurant openings, among them Dencio’s, which inaugurated their first overseas branch in Dubai, to Chooks Express, priding itself for its unique charcoal-grilled, honey-glazed chicken, and the Korean-inspired Mukbang Shows, to more interesting stories about the people behind the scenes of UAE’s burgeoning food and beverage industry, this edition of Food Trip Magazine once again invites readers to yet again immerse themselves in the world of gastronomic indulgence.
Fatima Abdulreza Moones Rokin Aldeeni, Chooks Express co-owner says she helped open Chooks Express because Filipinos are close to her heart.
In the same vein, 41-year-old Mushtaq Shaikh, an Indian national, whose passion for Pinoy cuisine led him to open Kusina Ilonggo’s Restaurant in Ras Al Khaimah said he’s in love with Filipino food.
Meantime, catch the story of 36-year-old Steve Fuentes, operations manager at Razon’s of Guagua here in Dubai, whose lack of college diploma didn’t stop him from pursuing goals.
We also feature Chefs Gabriela Chamorro, a visionary culinary artist from Latin America, who weaves magic with her dishes, Luisa Serna, whose fiery passion for food is matched only by her impressive culinary skills, and Surender Mohan, whose culinary career spans almost three decades. This and more in your latest Food Trip Magazine. Come journey with us.
You can’t not know Edwin Rico, especially if you’re a Boracay Club and Makati Bar habitue at Asiana Hotel, where he was manager for nine years. These days, following a long hiatus caused by the 2020 Covid pandemic that shut down bars and hotels, Rico is back doing what he loves the most. Pages 22-23
Adraki Lamb Chops at Jamavar Doha, a multiaward-winning pan-Indian restaurant.
• Basta sisig… Dencio’s!
• Mukbang Shows becomes all the rage in Deira
• Chooks Express Honey Glazed Chicken hits the spot
The inauguration raised the bar for grand openings, with an all-caps on GRAND and a three-hour live dinner show complemented by signature dishes like Pinaputok na Pancit and Dencio’s famous Sizzling Sisig – a Kapampangan heritage.
Dencio’s, which first opened in the Philippines more than 30 years ago and now has about 18 branches across the country, has opened a branch in Dubai, it’s first outside the Philippines.
The event raised the bar for grand openings, with an all-caps on GRAND and a three-hour live dinner show complemented by signature dishes like Pinaputok na Pancit and Dencio’s famous Sizzling Sisig – a Kapampangan heritage.
The much-anticipated happening was graced by Ambassador Alfonso Ferdinand A. Ver, head of the Philippine mission to the UAE, Consul General Renato N. “Jun”
Dueñas, Jr. and community leaders. Located on the ground floor of the five-star Asiana Grand Hotel in Al Muraqqabat, the grand opening capped months of preparations and many evenings of queues by people raring to catch a glimpse of their favourite resto bar back home as well as a sampling of the spread.
Sisig has been declared by Angeles in Pampanga, by virtue of a city ordinance, as a tangible heritage of tangible heritage of the city.
This unique Kapampangan delicacy is meticulously prepared by grilling pork jowls or snouts, and ears for that smokey
flavour, chopping these to mince then adding lots of minced onions, ginger, pork brains (in some variations), chili peppers and a squeezed lemon, then served on a sizzling plate.
Aside from these magical dish, Dencio’s also serves Pinaputok na Pancit – a mix of canton and sotanghon noodles with all the works then cooked with coconut cream, wrapped in a banana leaf then served on a sizzling plate. The banana leaf adds additional flavour and aroma for a really mouth-watering feast.
All said, Basta sisig, Dencio’s !
This Korean-themed casual dining restaurant, is popular for unlimited barbecue that starts at AED59, not to mention the Yam Yeong sweet and sour deep-fried chicken and Japchae glass noodles.
It’s almost 10 pm. A Tuesday. Yet small groups of people were queueing up outside, waiting for their turn to be seated. Such has been the regular nightly scene at Mukbang Shows at Port Saeed, a stone’s throw away from City Centre Deira.
Mukbang Shows, a Korean-themed casual dining restaurant, is popular for unlimited barbecue that starts at AED59, not to mention the Yam Yeong sweet and sour deep-fried chicken and Japchae glass noodles. It has two branches in Abu Dhabi – Muroor Road and Electra Street.
The restaurant had a soft opening of its Dubai branch during the recent Eid break and things haven’t been the same again.
“People just keep flowing in,” Doug Segalowitz tells Food Trip Magazine. “We worked until 2am last night. It was full house,” he added.
Douglas, originally from Brooklyn, New York, and wife Jennifer, who hails from Mindoro and grew up in Las Pinas, Metro Manila, own the restaurants.
The success was imminent, that is if how
fast the couple was able to grow their business could be an indicator: The first branch in Abu Dhabi opened in January last year, followed by the second venue in August also in Abu Dhabi, and the Dubai branch on April 22 this year.
“We have quality food and talented chefs. That’s what’s important,” Doug says.
“Mukbang” is Korean for eating and posting the indulgence on social media. Call 04-886-4494 for reservation.
Chooks Express, which was recently inaugurated in Port Saeed near the corner of Muraqqabat and Abu Bakar Al Siddique Rd, has ambitious projects for Dubai.
“We have plans to extend the menu on demand (as well as launch) party hall promotions ahead. We also have plans to do school promos and open in Satwa and Karama,” said Kamal Khan, who along with Fatima Abdulreza Moones Rokin Aldeeni and Humaj Gondal, partnered to open the fast food venue with bragging rights to the best charcoal-grilled, honey-
glazed chicken in the city.
Aside from the specialty lechon manok, Chooks Express also offers other Filipino favourites like Chicken Inasal, the Silog range, Sisig, Kare-Kare, Bulalo, Beef Pares, and popular desserts like HaloHalo, Ube Cheese Turon, among others.
Items on the menu are reasonably priced with a whole charcoal-grilled, honeyglazed chicken available for AED26, which is the same price as the regular, flamegrilled ones at street corner shawarma
kiosks.
Chooks Express also offers “Barkada Meals” or packages for groups, which start at AED80. Beef Sisig, Bulalo, Beef Pares, Beef Kare Kare and Beef Papaitan are AED27 each; Lomi Overload at AED23 and street foods like grilled chicken intestine at AED10 (3 sticks).
For inquiries and deliveries, call 042551070 or 0502739008. Chooks Express is open 11am to 1am.
‘We have plans to extend the menu on demand (as well as launch) party hall promotions ahead. We also have plans to do school promos and open in Satwa and Karama.’ -Kamal Khan, co-owner
African cuisine is a fascinating fusion of flavours and cooking techniques, representing a diversity that is unparalleled in any other continent.
Dubai, being an international expat city, is not only a melting pot of people and cultures but of culinary wonders as well. Adding to this wonderful world of gastronomy is a Pan-African restaurant, Kiza, which reopened its doors at the ground floor of Emirates Financial Towers along Sheikh Zayed Rd in Dubai International Financial Centre (DIFC) for foodies to enjoy new vibrant flavours from Africa.
African cuisine is a fascinating fusion of flavours and cooking techniques, representing a diversity that is unparalleled in any other continent. With an authentic Pan-African menu, Kiza is a melting pot for Africa’s rich culinary
tradition. From the spicy and bold flavours of West African Jollof Rice to the hearty stews of East Africa, the aromatic tagines of North Africa and the textures of South African seafood, African cuisine is a reflection of the continent’s rich history, diverse cultures, and bountiful natural resources.
The latest dining venue to join Dubai’s vibrant restaurant scene is also about immersive experiences with a lively ambience, pulsating beats, live performances and flavours from across 54 Pan African countries.
Indulge in succulent Tiger Prawns sourced directly from the shores of Madagascar and whole-baked Seabream, freshly
caught off the coast of Namibia.
It’s a gastronomic odyssey with the finest quality of meats using African cooking techniques as guests try Moroccan Fried Chicken Breast or Slow Cooked Karoo Lamb Shank.
Patrons can also enjoy home-style cooking with a hearty Beef Curry Cape Malay from South Africa, a Lamb Ragout from West Africa or African Arabian-inspired Stew.
The new Kiza, spanning an impressive 6,500 square feet, boasts a seating capacity of 200 guests.
Reservations can be made by calling +9714 453 9038.
There’s a new place to visit for foodies always in search of new culinary experiences in the city – Krasota Dubai, an immersive gastro-theatre, at The Address Downtown Hotel in Dubai, which has taken fine dining to the next level.
The latest dining concept from the White Rabbit Family restaurant alliance offers a unique combination of visual art, haute cuisine, and advanced technology to create a mesmerising and unforgettable gastronomic experience.
Krasota is an ambitious and forwardthinking immersive project aiming to collide visual fine arts with the art of fine dining. Its premiere show, Imaginary Art, brings the paintings of international artists of the late 19th, early 20th century to Dubai’s thriving epicurean scene.
Guests are invited to enter a gastronomical theatre, an auditorium with a large circular table for 20 diners, with a pixel-perfect 3D multimedia performance projected across the curved walls and adorned table.
Each act of the gastro-performance,
in other words, each course of the set menu, is dedicated to and inspired by the creations of eight world-renowned artists, complemented by audiovisual multimedia contentKrasota’s visual art is created by Film Director and co-owner, Anton Nenashev, who brings the Art to life through interactive installations, 3D projections, and custom AI designs to combine visual storytelling and haute cuisine.
The interior design by Natalia Belonogova creates a cohesive, entrancing experience that transports diners to a different world. Natalia believes that exploring the relationship between nature, Art, and modern human life is the best way to create a favourable and balanced environment.
Boris Zarkov, restaurateur, founder of the White Rabbit Family, and the mastermind behind the project, says, “Krasota is a hypnotic experience that engages all your senses. We have curated an experience that blends visual art, gastronomy, and interior design to transport diners to a
different world. Krasota is a project that we are extremely proud of, and we can’t wait to share it with the world.”
Krasota promises to be a unique and unforgettable culinary experience that blends Art, visual projections, and highend cuisine. The project is a testament to the White Rabbit Family’s commitment to pushing boundaries and creating original experiences.
The Imaginary Art show consists of welcome Amuse Bouche, eight courses and eight visual acts, with two signature cocktails served in the intervals, and prices start from AED 2,318. Show timings are as follows: Matinee at 3PM, First Soirée at 6PM, and Second Soirée at 9PM.
Bookings are essential, and theatre tickets are available via https://krasotadubai. restoplace.ws/ or by calling the Krasota Box Office at +971 4433-12-58.
For further information, please visit https:// krasota.art and Instagram
Typical afternoon scene on Al Rigga as Filipinos coming home from work indulge themselves in homegrown street foods.
‘I heard about Filipino Institute and enrolled in business management. Now, very opportunity will be a big break sa akin. So, dapat maging eager ako to grab it. Iba pa din pag may hawak kang diploma. It’s not just about the confidence, as it is about pride.’
In 2006, was working as a crew at a reputable Mexican restaurant in Manila, the operations manager asked him, “Why didn’t you finish college?”
“I said,” 36-year-old Steve Fuentes tells Food Trip Magazine, “I was more eager to help my family than gain my own education.
“What will a diploma do if I would still just be a burden, financially?”
Fuentes, now himself an operations manager at Razon’s of Guagua here in Dubai, had a realization when two years later and working as a bartender at another Mexican restaurant also in Manila, aspired to have a better job.
“I dreamed of having a higher position, which will put me in a better position and prepare me for my future plans. That’s when I felt that my lack of formal education was a hindrance,” he said.
But he didn’t let that slow him down. Fuentes self-studied, read a lot and listened carefully to the people he met in his life journey, who were more than willing to help him.
From being a crew at Tia Maria’s then a bartender at Agave Mexican Cantina, Fuentes slowly worked his way up to finally become assistant manager at Agave, later on as district manager. He eventually joined the Filipino diaspora and landed a job as assistant manager at a dining venue in Riyadh, Saudi Arabia from 2018-2020.
On Sept. 29, 2021, Fuentes arrived in the city, handpicked by Razon’s Middle East and a consultant with the Department of Trade and Industries (DTI) to lead the company’s asset at Expo 2020 Dubai: the Mangrove Philippine Cuisine, which would later on gain accolades for being the best casual dining at event, competing with more than 80 other restaurants.
“It was a fast-paced six months. Mahirap kasi ang bilis lang, so yung mga chances of struggles mas mataas, so kailangan very focused ka sa situation. I needed to give all my years of experience to make sure we could give the best service, lalo na kilala tayo as a hospitable people,” he said. In the course of his stay in Dubai, Fuentes, a Hotel and Restaurant Management undergrad from Our Lady of Fatima University’s Lagro, Quezon City campus, got a chance to get his academic bearings back. “I heard about Filipino Institute and enrolled in business management,” he said.
“Now, very opportunity will be a big break sa akin. So dapat maging eager ako to grab it. Iba pa din pag may hawak kang diploma. It’s not just about the confidence as it is about pride,” Fuentes said.
‘They learn about us through Food Trip UAE, and our Facebook page, then they look for us when they come to town.’ -- Mushtaq Shaikh
Up north in Ras Al Khaimah is a restaurant dishing out Filipino cuisine, frequented by people from as far as Abu Dhabi, Al Ain, Sharjah and Dubai, especially for its seafood boodle fight.
“They learn about us through social media, the Facebook foodie group, Food Trip UAE, and our Facebook page, then they look for us when they come to town,” says 41-yearold Mushtaq Shaikh, an Indian national, whose passion for Pinoy cuisine led him to open Kusina Ilonggo’s Restaurant.
Food Trip UAE has over 121,000 members across the country, a social media platform where foodies, mostly Filipinos, gather and share ideas and information about restaurants they have discovered, as well as their dining experiences.
What’s a bit interesting about Kusina
Ilonggo’s Restaurant is that Shaikh manages it, hands-on. The UAE has many Filipino restaurants actually owned by Indian businessmen, who merely hire people to run the show. Not Shaikh.
“I love Filipino food,” he tells Food Trip Magazine.
Shaikh holds a degree in hotel management from the University of Mumbai and has an extensive experience in the field, including 12 years in Saudi Arabia.
He opened Kusina Ilonggo’s Restaurant on Dec. 2, 2020 with an all-Filipino team of two cooks and four servers. Signature offer is Seafood Boodle Fight that starts at AED95 for two persons and can be arranged to be fit for up to 20 people at AED550.
The seafood boodle fight has everything in there – shrimps, crabs, mussels, clams and squid in Cajun sauce, plus corn cob, rice and iced tea.
Other bestsellers include Crispy Beef Ribs, Beef Ribs with Cajun Sauce, Bagoong Rice, Beef Pares, Seafood Kare Kare and Shrimp with Cajun Sauce.
Kusina Ilonggo’s Restaurant, which has a maximum sitting capacity of 30 people is located on Al Muntasir Road next to Hilal Bank across from Lulu Hyper Market.
So next time you’re in Ras Al Khaimah, visit Kusina Ilonggo’s Restaurant and say “hi” to Mushtaq.
For reservations, call 050 408 2088
https://goo.gl/maps/aErbwYmqcRGFWjrt9
‘I am always motivated to roll out quality food, a relaxing ambiance and a feel-at-home coziness for my customers.’ -- Edwin Rico
You can’t not know Edwin Rico, especially if you’re a Boracay Club and Makati Bar habitue at Asiana Hotel, where he was manager for nine years.
These days, following a long hiatus caused by the 2020 Covid pandemic that shut down bars and hotels, Rico is back doing what he loves the most.
“I love my new job kasi combination siya ng restaurant at bar – I can share the knowledge and experience that I have gained from my 18 years in the food and beverage business,” says Rico, who now runs operations of Dencio’s, which recently
opened at Asiana Grand in Muraqqabat. A father of three and hailing from Daet in Camarines Norte, Rico actually has a school background in computer science. But his passion for running a restaurant bar and seeing all those people having a good time has apparently taken the better part of him.
“I am always motivated to roll out quality food, a relaxing ambiance and a feel-athome coziness for my customers,” Rico said.
Years in F&B have taught Rico that success
comes from having ear to what customers say.
“I keep myself focused… listening to the guests’ comments and suggestions,” he said.
Rico said he couldn’t be happier with his team at Dencio’s. “Lahat palaban pag dating sa work, bigay-todo. I consider making my staff happy for what they do is my biggest achievement,” he said.
Rico said they have bigs plans at Dencio’s. “‘Yan ang dapat ninyong abangan!”
Chef Gabriela’s gastronomic journey took off when she founded the celebrated “Girl and the Goose,” a Nicaraguan supper club that soon became the talk of Dubai’s buzzing foodie scene.
Chef Gabriela Chamorro is a visionary culinary artist from Latin America, who weaves magic with her dishes, creating intimate dining experiences that are nothing short of unforgettable. She has an innate ability to tell stories, and uses her culinary prowess to take her guests on a sensory journey that’s simply out of this world!
For the past six years, Chef Gabriela has
dedicated herself to creating healthier versions of traditional Latin American recipes, all the while elevating them to the level of fine dining cuisine.
Her menus are a beautiful blend of traditional Nicaraguan recipes and flavours from around the world, making for a truly global culinary experience.
Chef Gabriela’s gastronomic journey took off when she founded the celebrated “Girl
and the Goose,” a Nicaraguan supper club that soon became the talk of Dubai’s buzzing foodie scene.
For three incredible years, she served up dishes that wowed diners, and created memories that would last a lifetime.
Let Chef Luisa Serna take you on a culinary journey that blends the flavours of Japan and Peru
With her commitment to using the finest Peruvian products and Japanese techniques, Chef Luisa creates dishes that are truly unique and unforgettable.
Born in the vibrant city of Piura, Peru, Luisa Serna has a fiery passion for food that is matched only by her impressive culinary skills. With a background in both Latin American and Japanese flavours, she brings a unique and creative touch to the kitchen at Issei Dubai.
As a graduate of the prestigious Pachacutec Culinary Institute, where she studied under the legendary Gastón Acurio, Luisa’s talents were quickly
recognized. Finishing at the top of her class, she was awarded a coveted scholarship to work at the Michelinstarred Devero Restaurant in Devero Hotel & Spa in Milan, Italy, where she honed her skills under the guidance of renowned Chef Enrico Bartolini.
Now at the helm of the kitchen at Issei Dubai, Chef Luisa’s vision is to take guests on a culinary journey that blends the flavours of Japan and Peru, where Nikkei
cuisine originated. With her commitment to using the finest Peruvian products and Japanese techniques, she creates dishes that are truly unique and unforgettable. Chef Luisa, along with Chef Gabriela Chamorro, a visionary culinary artist from Latin America, featured in a recent four hands dinner held at Issei Dubai – a memorable night of sensory exploration and cultural immersion.
Chef Surender currently lives in London and delivers the finest quality dishes at Jamavar London, where under his leadership alongside co-founder Samyukta Nair, the restaurant won back its Michelin star in 2022.
Chef Surender Mohan’s culinary career spans almost three decades. His cooking takes inspiration from India’s royal heritage and incorporates traditional cooking techniques passed onto him from generations including secret recipes taught to him by the Nair family matriarch – Leela Nair.
He currently lives in London and delivers the finest quality dishes at Jamavar London, where under his leadership alongside co-founder Samyukta Nair, the restaurant won back its Michelin star in 2022.
Among more recent highlights of Chef Surender’s illustrious career is a summer
menu he has put together for Jamavar Doha, a multi-award-winning pan-Indian restaurant located on the ground floor level of Sheraton Grand Doha.
The menu reflects Chef Surender’s profound passion and distinctive yet holistic approach to Indian cuisine. It features sustainable and locally-sourced produce and aims to provide a stronger foundation for flavour with a goal to also reduce food waste to a large extent.
In keeping with this, the summer menu showcases appetizers such as the Kerala-style Beef Uthappam and succulent Tandoor dishes such as Paneer Tikka Panchporan, Mahi Malai Tikka, and
Tandoori Lamb Chops.
Patrons can select new choices of mains such as Jamavar London’s signature Dum Nalli Biryani and Hyderabadi Bhuna Gosht. The adventure continues with the perfect sharing-style desserts like the summer special Burnt Mango Tart and selection of sorbets.
For reservations & detailed information, please call +974 4485 3000 or visit the Instagram account @JamavarDoha
‘It has been a long week filled with long working hours. The first thing that came up our mind was to reward ourselves with a great weekend dinner. We couldn’t think of a better place than Bamboo Lagoon at The Bristol Hotel.’
By Andrea Bermudez
We had been waiting for this evening to happen. Monday was rough. Tuesday was insane. Wednesday was a war zone. By Thursday, we were all already walking like zombies.
Then… voila! Friyay!!!
It has been a long week filled with long working hours. The first thing that came up our mind was to reward ourselves with a great weekend dinner. We couldn’t think of a better place than Bamboo Lagoon at
The Bristol Hotel.
We could not wait to dig in to ten main courses on the spread. A Peking duck live station. Grills station. Dumplings station. Two soups. Two starters. Five salads. Four kinds of desserts and unli iced tea.
Bamboo Lagoon Restaurant at The Bristol Hotel is just behind Muraqqabat Police Station and next to Hamarain Shopping Centre on Abu Baker Al Siddique Road. Happening every Friday, Saturday and
Sunday, this weekend special buffet also has something going for it: A whopping 40% discount.
Another attraction is the dining venue’s ambiance: It has a small lagoon right next to an elevated stage for performers. The spacious place is dimly lit and walled with bamboos. All together, the venue brings you back to the Philippines. Nothing beats indulging in authentic Filipino cuisine in a restaurant the looks perfectly like those back home – a homey feeling in you will.
This snack is perfect for those who are always on the move and want something quick and convenient to eat. You can enjoy your Patata anywhere, whether you’re on your way to work, running errands, or just need a quick break.
Are you looking for a quick and easy snack to grab on-the-go? Look no further than The Patata, the food kiosk located inside Metro Manila Supermarket in Burjuman. Patata offers French fries in a to-go cup with four delicious flavors to choose from: cheese, barbeque, sour cream, and spicy cheese.
This snack is perfect for those who are always on the move and want something
quick and convenient to eat. You can enjoy your Patata anywhere, whether you’re on your way to work, running errands, or just need a quick break.
The best part? Patata is also affordable, with four different cup sizes to choose from. Prices range from AED 10 for a small cup to AED 20 for an extra large one. So, no matter what your budget is, you can enjoy this delicious snack.
Why wait? Head on over to The Patata inside Metro Manila Supermarket and try out their delicious french fries in a cup today! Whether you’re in the mood for something cheesy, tangy, spicy, or savory, The Patata has got you covered.
Canaan Chinese Food Court has come up with a membership card entitling holders to a point system and discounts. There are two kinds of cards – a AED 30 card that entitles you to a 10% discount on overall total after dining with friends or loved ones; and the VIP where you can collect points and win prizes.
By Victor Balmaceda
It was heaven-sent to say the least. We were recently at Canaan Chinese Food Court indulging in the restaurant’s juicy and tender Hong Kong-style roast duck, when I happened to look around some more near hot pot station and saw what looked like chicken feet.
The nice thing about Canaan Chinese Food Court’s Sour Lemon Chicken Feet is that it’s boneless. No need to debone it – just bite and chew your way to nirvana. Indeed, there are endless possibilities at
Canaan Chinese Food Court – the noodles, the heavenly fried rice and barbecues.
But so far, the boneless chicken feet got me. I ordered for more and munch it with the fried rice, while keeping myself comfy with the piping hot noodles.
I heard there are plans to prepare this work of culinary art with oyster sauce or sautéed in adobo mix instead – that would be the day!
Canaan Chinese Food Court, located on the
Al Rigga strip in Deira, has come up with a membership card entitling holders to a point system and discounts.
There are two kinds of cards – a AED 30 card that entitles you to a 10% discount on overall total after dining with friends or loved ones; and the VIP where you can collect points and win prizes.
Now wouldn’t that be adorable?
The overall number of restaurants in the city has more than doubled over the last decade, with over 13,000 in 2023, compared to approximately 5,500 in 2013.
The annual Dubai Food Festival, which kicked off in late April, running through early May got everyone on a frenzy as the 17-day event showcased the city’s diverse and award-winning gastronomy scene and turned the whole place into a foodie haven.
Celebrating its 10th edition with a thrilling line-up of gastronomic events and experiences, hundreds of restaurants, cafés, and eateries offered a host of culinary experiences and fresh, new concepts during festival.
Dubai’s food scene has undergone an incredible transformation over the last decade, establishing the city as a global gastronomy hub demonstrated by the
number of restaurants being recognised through global programs including Michelin, MENA’s 50 Best Restaurants and the UAE edition of Gault & Millau.
The overall number of restaurants in the city has more than doubled during this period, with over 13,000 in 2023, compared to approximately 5,500 in 2013.
Food trucks and beach-side eateries may not have been a part of Dubai’s gastronomy scene in 2014 when DFF first started, but the destination has since witnessed the emergence of exciting food concepts, pop-up dining events, farm-totable dining experiences, and quirky food halls as the festival has evolved.
The DFF is a citywide culinary celebration of Dubai’s gastronomy scene through a packed programme, which includes Dubai Restaurant Week, Foodie Experiences, Etisalat by e& Beach Canteen, and other events that took place throughout the city. It promotes the diversity, authenticity, value for money and experiential offerings of Dubai’s ever-evolving gastronomy offering, from five-star gourmet dining to unique hidden gems, home-grown concepts, restaurant pop-ups and much more. The DFF is organised by Dubai Festivals and Retail Establishment (DFRE).
Welcome to yet another exciting edition of Food Trip Magazine! We are thrilled to share with you the diverse stories that make up the dynamic and ever-evolving food and beverage industry in the United Arab Emirates.
In this issue, we venture far and wide, exploring the intricate flavors and culinary traditions that have been expertly crafted and honored by a myriad of chefs, restaurateurs, and food lovers.
We are proud to bring you the story of Dencio’s, an iconic restaurant that has recently spread its wings to establish its first overseas branch in the bustling city of Dubai. Our visit to Chooks Express will leave your mouth watering as we delve into their unique honey-glazed, charcoal-grilled chicken. For those who appreciate the allure of Korean cuisine, we shed light on the popular Mukbang Shows, a true testament to the global appeal of the culinary world.
We have also made it our mission to tell the human stories behind the scenes. You’ll get to know the people who pour their hearts into creating these gastronomic experiences - like Fatima Abdulreza Moones Rokin Aldeeni, co-owner of Chooks Express, whose love for the Filipino community inspired her to open the restaurant. You will also meet Mushtaq Shaikh, whose passion for Filipino cuisine led him to open Kusina Ilonggo’s Restaurant, and Steve Fuentes, who overcame personal challenges to pursue his dreams in the industry.
In our continued efforts to celebrate and learn from talented chefs worldwide, we spotlight Latin American culinary artist Gabriela Chamorro, Luisa Serna with her impressive skills, and Surender Mohan, a culinary veteran with a career spanning three decades.
This issue is teeming with flavors, experiences, and inspiration that we hope will invite you to explore new culinary avenues and appreciate the hard work and passion poured into each dish. Your continued support allows us to bring these stories to life, and for that, we are incredibly grateful.
Let’s embark on this delicious journey together!
Savor every moment,
Gabriel John Rimando Publisher, Food Trip Magazine
