Category Archives: Love Ur Lunch

Shogun

Posted on May 21, 2013 by Fork It Over Dubai
Shogun
I love my #FIODT dinner guests, and I’m extremely proud and happy to call them all mine! They are a discerning bunch really. Out to discover the new and unknown. Not everything cuts it for them, no, they turn their noses up at commercial places that have no soul and I love that. They even call me out on restaurants that aren’t adventurous enough, which I agree, but Fork It Over Dubai has to cater to everyone. When news got out that I was hosting my #FIODT dinner at Shogun, a hidden gem in Ghurair Center Deira, the table was fully booked / over booked in a span of hours. I had 17 guests ready to venture down to Deira and taste something real. One of my favorite things about Shogun is that it caters to both Korean diplomats and young nationals that are looking for a taste of home. Stepping into Ghurair center, down the hall, up the elevator and to the left, we finally step into Shogun. A small step for mankind, but a giant leap into a different Dubai. Shoes off as we make our way into our semi private room where the table is set, the grills are ready to go and my guests arrive one by one with a giddy smile on their faces in anticipation of dinner. We begin with Kimchi, traditional Korean dishes made of vegetables with a variety of seasoning. Whenever I have Kimchi, I tend to gravitate to my favorites of cabbage and cucumber.  Bringing the Kimchi to my lips I feel its cool temperature but then its hot kick which I enjoy experiencing most about Kimchi. A word about tofu, it’s only as good as what you put on top of it or in it, any one who says they love tofu because of tofu is lying. Taking a bite of the Saeng Tofu, fresh Tofu topped with Korean chili dressing, the contrast between the spicy chili sauce and neutral tofu makes for a damn good combination. My eyes widen, as my chopsticks reach out for seconds, that’s a first! An assortment of egg battered vegetables and shrimp catch my eye, I take a pick and experience the over powering taste of egg in the mixture. Dubai eggs are tricky, they’re very pungent, I would suggest something to kill the egg-iness of the batter. Chopsticks in hand, I pick up a piping hot dumpling and take a bite, the crispy dough harnesses the juicy and tender meat on the inside, more for me please! I have a feeling that Zuma ruined black cod for all restaurants. I know that any cod dish consumed is subconsciously compared to Zuma’s. Before the meal started, the owner tells me that Koreans do cod, Undaegu Gui, better than anyone else. When the cod arrives I’m excited, the soy sauce is poured over the horseradish and its time for a taste. Zuma may finally have some competition. It’s a crispier take on the fish, which is something I welcome and the horseradish and soy sauce elevate the charred smokiness of the fish. Well done. The Dolsot Bibimbab, rice mixed with assorted pre cooked vegetables, egg yolk and chili sauce in a sizzling stone pot is put on our table. The chili sauce is added, all the ingredients are mixed and taste is taken. Initially worried that the egg yolk will over power the dish, it elegantly dissolves into the ingredients, the mushroom on the contrary proves to be the most powerful flavor, too overpowering maybe. And finally the grills are fried up, one then two then three. The beef spare ribs and shrimps are placed on our table. In accordance with tradition, we first massage the grill with an onion in preparation for the meat. The beef spare ribs are gracefully unwrapped onto the grill as welcome the sound of sizzling meat.  5 minutes on the cloc, tongs in one hand and scissors in another, the meat is cut into portion size pieces and given a final turn on the grill. Lettuce, meat, kimchi and a peanut based sauce; rolling action followed by popping in mouth action. Crispy, cold, hot and a touch spicy. The meat is tender and one of the perks of self-cooking, is it's cooked to my liking. I don’t get as much marination flavors as I want, but still it proves to be a delicious bite. The delicate shrimp comes next, only a touch on each side and its ready to go. I sip on my chilled cinnamon tea, which sparks memories of Christmas while discovering my sweet bean vanilla ice cream. After a bite or two my spoon subconsciously maneuvers around the beans and goes straight to the ice cream. The highlights of the meal include the kimchi, fried duplings, chili tofu, cod and everything self grilled. Dining at Shogun was a true experience that everyone enjoyed. There was passing of plates, discussion of how to grill meat the right way, tastings of new flavors and most of all laughter.  A good dinner experience always puts people at ease and brings out the joy in them. A lovely example of a destination restaurant. Powered by Restronaut.
THE DETAILS
LOCATION Al Ghurair Center OPENING HRS. 12-2:30, 6-11pm CUISINE Korean PRICE PER COUPLE AED 300 TELEPHONE # 04 228 5568
THE FORK-O-METER
Ur Korean Hidden Gem
       

Latest Recipe

Posted on May 8, 2013 by Fork It Over Dubai
Latest Recipe
I would love to meet the person responsible for naming  Latest Recipe. Per the unofficial pole I have taken, based on inviting guests to dinner, it takes everone an average of 3 takes to understand that Latest Recipe is in fact the name of the restaurant. Is it too obscure? Does it lack a sense of cohesion or continuity for a restaurant? In any case, it never fails to offer pleasant chit chat. Guest: "Is that really the name of the restaurant?" Me: "Yes it is." Guest: "Interesting, I've never heard something like that before." Me: "That's true, me either...." Le Meridien Mina Seyahi has recently undergone a 10 month refurbishment to contemporaries the interior while keeping the exterior intact.  Similar to a well maintained vintage car, the body is vintage while the engine is shinny new. We glided through the French inspired menu as my favorites included the beetroot salad and roast chicken which was extremely juicy and comforting to have. Unfortunately the desserts didn't live up to the starters and mains, the icing on the eclair was thick and a touch grainy while the cream filling in the tart wasn't my favorite. Beautifully presented a la sharing style I did have a good meal. Would I go out of my way to come back to Latest Recipe (yes that is the name of the restaurant) I'm not so sure. If you are staying at the hotel or have a business meeting in the area I would recommend a lunch on the terrace. Their ambiance needs a touch of work, which is unfortunately something you can't create. But I do commend them on the attentive service. Powered by Restronaut.
THE DETAILS
LOCATION Le Meridien MS OPENING HRS. All Day Dining  CUISINE French European PRICE PER COUPLE AED 250 TELEPHONE # 04 399 3333 WEBSITE Click Me
THE FORK-O-METER
Ur In the Area Terrace Business Lunch
     

Cavendish

Posted on April 21, 2013 by Fork It Over Dubai
Cavendish
I have to admit, JLT is a grey area to me. If you ask me where to eat in JBR, Downtown, DIFC or Madinat Jumeirah I would be able to recommend something to suit your occasion. If you ask me where to eat in JLT, I would be at a loss for recommendations - quelle horreur! So when a friend tipped me off to Cavendish in the Bonnington Hotel, JLT, I said yes please table for 12! Walking down the staircase towards Cavendish I am greeted by a dining room with high ceilings, something I like. The welcome party also included velvet dressed lime green chairs, double cloth covered tables and Garden Center houseplants. Talking a stroll around the dining area I come across a beautiful piano played by the ghost of Mr. Cavendish himself maybe. Were those stairs I walked down or a time machine that warped me back to a hotel in the 90s? Taking my seat at my 12-seater table I’m pleased that the restaurant can accommodate large groups, something I always keep in mind when occasions come around. My dinner guests arrive in bulks of 2 or 3 and before I know it, all hands on deck. As it is the first Tuesday of the month, Cavendish offers a mushroom inspired three course wine paired menu. Consciously seating myself next to a die hard foodie, strategizing ensues. The menu offers either or choices for starters and mains and accordingly a pact is made to order each other’s opposite to insure everything on the menu gets sampled. Our amuse bouche arrives via a cappuccino inspired cup filled with a mushroom soup and truffle foam. Dipping my spoon into the soup and tasting its warm earthy flavors, I set my spoon aside and continue with gulps sips (must maintain lady-like demeanor) to finish it off. The soup proves to be a true amuse bouche that prepares me for the flavors to come. My salad of pigeon, beetroot and candied walnuts arrives next. Beetroot is one of my new found loves, so it’s a sensitive subject when on a plate. Pairing my sweet beetroot with the citrus of the salad, meat of pigeon and candied walnuts is sublime.  Luckily this dish is served to me before my foodie companion, so I have to selfishly admit, I do finish more than half of it before letting him have his share. Wine selection is a pinot noir from Argentina. A dish of lamb sweetbreads is placed in front of me, aka lamb glands. As it’s a first for me, I do my 5 sense rundown, light in color, soft to the touch, smells like butter scotch meat, biting into it I hear nothing and finally it tastes like rich sweet, butter bread, but its meat. The sweetbreads are served with peas and asparagus which are a much-needed fresh flavor to contrast the rich meat and dense gnocchi.  The dish exposed me to a new and beautiful flavor, and I thank it for that, but I would have been satisfied with half of its quantity only because of it’s intense flavors. The wine selection is a Zenfendale from USA. My veal tenderloin with mushrooms and artichoke arrives. Though overly presented, I prefer dishes that are neat yet still organically plated, doesn’t disappoint. The beef is cooked to medium and the drizzled Madeira sauce (similar to a dry cherry) brings it all together.  The wine selection is Chianti Classico form Italy. I take a bite of the trout served with bacon, which is good, but I decide to continue with the fillet. Pre dessert to our dessert is presented. Cute, small, honeycomb parfait, more please! And finally, dark cherry soufflé served with a sweet Monte wine from Chile.  Only a handful of restaurants have soufflé on their menu because it needs to be served on the spot and is not easy to master, so bravo to Cavendish for taking on that challenge, all the ramekins are wiped clean. Laying my head to rest that evening I think about the beetroot salad, the sweetbreads, the parfait, the sweet wine, a sign that the food did make an impact on me. I would request from the bottom of my heart a design change, not that it’s the only thing that matters, but it does matter. Get rid of the plants, the piano that plays songs on repeat, the lime green and red colors, replace it with all white have some live music and Cavendish would flourish. For now they fall under the Bring-Your-Own-Ambiance category, but know that they will Bring-the-Food better than a lot of restaurants in Dubai at a price you would also enjoy. Powered by Restronaut.
THE DETAILS
LOCATION Bonnington Hotel JLT OPENING HRS. 12:30-6, 7-11 pm CUISINE British PRICE PER COUPLE AED 590 TELEPHONE # 04 356 0533 WEBSITE Click Here
THE FORK-O-METER
Ur Well Priced Wine Pairing Spot
       

Ravi

Posted on March 23, 2013 by Fork It Over Dubai
Ravi
A photo journal of Ravi and then some... Walking around the lively streets of Satwa is one of my favorite things to do when the weather is perfect in Dubai. We began with a glorious meal at Ravis, continued with Chai Karak and ended with Knefeh. In terms of ordering, I would recommend telling the waiting exactly what you enjoy and he can work around that.

Chez Sushi

Posted on March 15, 2013 by Fork It Over Dubai
Chez Sushi
A couple of weeks ago I heard Chez Sushi, a casual sushi spot, opened in the new Wasel Square development across from Safa Park. As their tag name stipulates, by Sho Cho, Chez Sushi is brought to you by the same owners as Sho Cho, an institution in Dubai that offers mid to high end Japanese. Brought to you by Sho Cho is a powerful tagline that propels Chez Sushi to the front lines of its category, even though it’s a new restaurant. But alas, with all good things comes a catch, I expect a lot from Chez Sushi. After crisscrossing Wasel Square several times and after refusing to park in the empty sand lot, I luckily spot a leaving dinner guest walking towards his car.  In true stalker form, I deviously lurk behind him and pounce on his parking spot. Thanks to Dubai Mall Friday evening practice sessions, I have perfected my parking-stalker move. Walking towards Chez Sushi, I see its quirky orange and green neon signs that welcome me into the restaurant. With 11 FIODTuesdays dinner guests arriving and no reservation taken, (tables are on a first come first serve basis) I inform the waiter of my dilemma.  He quickly responds by telling me not to worry, two tables are about to finish along the back and we would be able to join three together once they’re free. Perfect timing. After assembling our table and my guests arriving, menus are handed out. Chez Sushi has a variety of offerings with classics such as salad, tempura, bento sets, sushi and teriyakis. The distinctive item on the menu is the DIY sushi, a 4-step process where customers can create their own sushi. You start with selecting your rice, brown or white, then main ingredients such as salmon or rock shrimp, veggies and finally dressing. The ordering process begins at the far left of the table, not my side, and slowly works its way towards the middle. Per the level of my huger, my focus is split between the conversation I’m having and the progress of the waitress. Half way through ordering, our waitress absconds our table. Ten minutes elapse and she returns to take the remaining orders as the first part of the table receives their starters. To appease my jealousy, I stroll over to the lucky side of the table, snap some photos and hustle some taster bites. As they finish off their starters ours finally arrive. My miso soup is earthy, salty and worth AED 15. I pluck one of my vegetable tempuras and enjoy its crunchy texture but long for more seasoning in the batter. The rock shrimp dish is a classic both in Chez Sushi and Sho Cho. My table polishes off a plate in an instant and orders a second. The shrimp nuggets are served with a drizzled of sauce over them but personally, I prefer my shrimp to stay crispy with the sauce served on the side. Our self-constructed sushi arrive and tasting what we have created is the high light of the night. As a die heart fan of white rice, I skeptically put the brown rice sushi in my mouth. What follows is the surprising I-didn’t-think-this-was-going-to-taste-good-but-it-does-taste-good Mmmm. Some of our self made sushi’s are a hit and others a miss. The experience makes me realize that the construction of a delicious maki roll is an art form that takes time to perfect. I would request that the dressings of spicy mayo and wasabi mayo have more kick to them. When I order wasabi anything I want to feel its power! The bento boxes arrive and prove to be the most economical of options, a work lunch maybe. Sampling bites of each bento box and each compartment of the bento boxes, I wouldn’t recommend the chicken but rather the beef or salmon. We finish our meals with quirky wasabi and green tea Kit-Kats. There is no doubt that Chez Sushi is a very intelligent concept. It hits the homegrown, casual sushi, dine in and take out notes that are all a recipe for a successful restaurant. I understand that they may have been overwhelmed with 11 dinner guests at one table, but with the operational experience and know how of a powerhouse like Sho Cho, I would expect better service. If the tag line by Sho Cho is there, I am going to hold it accountable. I guess it proves to be a blessing and a curse. Will I be back? If I’m in the area and in the mood to be creative, meaning build my own sushi. Constructing a signature Fork It Over Dubai maki roll is my ultimate goal.
THE DETAILS
LOCATION Wasel Square OPENING HRS. 12 to 11:30 pm CUISINE Japanese PRICE PER COUPLE AED 225 TELEPHONE # 800 78744 WEBSITE ChezSushi
THE FORK-O-METER
Bring Out ur Inner Sushi Chef
     

Best Burgers Forever

Posted on February 25, 2013 by Fork It Over Dubai
Best Burgers Forever
One of the most important initiatives Fork It Over Dubai has taken on is supporting home grown concepts in Dubai. As the majority of franchised restaurants in Dubai not only have international brand backing but also support from local heavy weight F&B companies, it is my responsibility to give local concepts a platform to demonstrate exactly what they are made of. My ultimate wish for the Dubai restaurant scene is a change from a predominantly international brand landscape to a home grown concept landscape. I want our restaurants to represent us, Dubai, rather than brands simply imported from abroad. That being said, I still hold local concepts up to the same standards as I do international brands. Why? Because I know we are that good! Is that fair? Yes its fair! Any concept that has the backing of true passion can in an instant trump an international brand that has a multi million-dollar backing. My favorite category for February’s Burger month is Home Grown Concepts which Best Burgers Forever was chosen for. After the confusion of which Marina Walk to go to and finally finding the infamous blue bridge at the end of the Marina, we land at Best Burger Forever's doorstep. Entering the restaurant, the first thought that comes to mind is how white the area is. Floor to ceiling white with bursts of red and an acid inspired B, which I have to admit, I love. To take advantage of the lovely weather and ‘water front views’ we take our seats outside on the terrace. As we settle into our chairs the waiter brings over a plate of onion rings. Is this complimentary I ask. The waiter responds with, “No this is your order Mss.”  Looking around the nearly empty restaurant, I explain that it’s probably the next table's order since we haven’t ordered yet. Menus in hand we make our order of hamburgers, making sure to include a camel burger, fries, onion rings which were teasingly brought to our table and apple pies. Our orders arrive and my burger bun cleverly has a B engraved into it. Taking a bite of my burger, I notice the sweet flavors of my brioche inspired bun. The toppings are classic and stay true to an original burger. The patty is cooked to well done as expected, although it does not fall apart as easily as I want it to. The beef may have been packed a touch too tightly before it was cooked.  Purely my opinion, I prefer a thinner meat patty. Taking a bite of my dinner guest’s camel burger, I was pleasantly surprised to taste a lean cut of meat. Could I have a whole camel burger? I’m not so sure, but it did prove to be lighter then the beef patty. An interesting take on localizing the burger. Our onion rings are the quintessential freezer bought rings, but still, who can ever resist those? Taking a bite of my fries, my favorite part of a burger meal, the textures I feel are warm, yet hard, yet a touch soggy. The creamy, crispy textures that I look for in fries are not present. We finish off our meal with a classic apple pie pocket and it is what it is. It’s a smart choice opening a burger concept in Dubai because everyone loves their burger. I would recommend that they work on their beef patty and fries and in the meantime Best Burger Forever will hit the spot as a neighborhood burger joint.
THE DETAILS
LOCATION Marina First Tower OPENING HRS. Sat - Wed 11am - 12am Thu Fri 11am - 5 am CUISINE Burger PRICE PER COUPLE AED 100 TELEPHONE # 04 458 1564
THE FORK-O-METER
A Neighborhood Burger Joint
       

Elevation Burger

Posted on February 10, 2013 by Fork It Over Dubai
Elevation Burger
Seeing the eye catching blue and white branding on Sheik Zayed Road to and from work is how I got introduced to Elevation Burger. Your typical branding colors for a burger concept are red, white and yellow, so when I saw the complete opposite of blue and white, I knew I had to do some research. Elevation Burger tries to set itself apart from other burger chains by focusing on quality ingredients. Their beef patties are 100% USDA-certified organic, grass-fed, free-range beef that is ground on site. The French fries are also cut on site and cooked in olive oil. All this is music to my ears, but to put it to the real test of success, will it be music to my tummy? I know how important burgers are to you, so for my first burger dinner, I brought along my possy of 11 FIODTuesdays burger-fanatic guests to help with the verdict. Arriving early, I instantly decide that we’ll be dining outside. After poaching everyone’s free chairs and inching 5 tables together, my communal table is ready. Satisfied and proud of the work I have just completed, I sit back and relax and for a whisper of a second, I feel like I’m in New York.   My dinner guests arrive and in bulks of 5, we approach the counter to make our orders. I first select a cheeseburger, then begin with my toppings: ketchup, lettuce, tomato, pickles, mustard, onions and mushroom. All the toppings are complimentary except for an extra slice of cheese and mushrooms. Why didn’t I choose the Elevation Burger or the Elevation Sauce? Because it includes a Thousand Island inspired sauce and I’m not a fan of anything mayonnaise based. I finish my order with fries and a coke.  I am then given an empty cup for my drink and a blue Pyramid with my number on it. Is it just me, or are self-service drink dispensers one of the most enjoyable things in the world. Ice, coke, cap, straw and we’re good to go. After 10 minutes of schmoozing and talk of what makes the perfect burger, my tailored burger arrives all carefully wrapped up with my fries lying beside it. Picking up my burger, it passes the first test. Nothing falls out and a one handed bicep curl for a bite is more than doable. A workout and dinner in one, lovely. Taking the first bite of my burger, I am able to reach all of its levels, another important factor. The bun is soft, pillow-y, gummy and Shake Shack-esk. The toppings are cool and fresh and provide an ever so slight crunch to the burger. I know there’s cheese on my burger because I ordered it and because I see it, but unfortunately I fail to taste it. A sharper cheese may be in order. The patty is prepared well as it still falls apart even after it has been cooked. Cooked to well done, although not dry, thin and well seasoned, I enjoy it. You have the option of staking up to 10 patties in your burger, but my preference will always be 1 patty. By the time I reach my last couple of bites, my bottom bun starts to fail on me. My recommendation, eat with a touch of haste. The fries cause the biggest controversy on the FIODTuesdays table, its either a yes I love them or no I don’t like them.  Personally I think they are a nice change from the yellow, hard and starchy fries served in most burger joints. I finish my meal with a mango and vanilla ice cream shake. Diluted is the most concise way to describe it. Not to confuse anyone, I still put Elevation Burger in the fast food category, but I believe that they follow the philosophy that fast food can be good food served fast. In a nutshell most of us agree that Elevation Burger is Shake Shack without the grease and without the hassle of a mall. Speaking to a friend from the States, he mentioned that Elevation Burger is modeled after the all famous In and Out burger where the focus is on fresh ingredients. Will it do well in Dubai? Yes. Whenever I pass by Elevation burger it’s filled with both locals and expats just enjoying a burger. And one more thing, it’s open 24/7. I can already foresee the damage it will cause on everyone’s late night after clubbing diets. Check out the Elevation Burger checklist for all of my FIODTuesdays guest comments.
THE DETAILS
LOCATION SZR OPENING HRS. 24/7 CUISINE Burger PRICE PER COUPLE AED 100 WEBSITE  www.elevationburger.com
THE FORK-O-METER
Ur Passed Ur Bedtime Burger Spot
           

Leila’s

Posted on February 2, 2013 by Fork It Over Dubai
Leila's
One of my favorite attributes about being a Lebanese is laying claim to one of the world's healthiest and most socially oriented cuisines. I know everyone says that about their own food but hey, who doesn't love sharing a plate of humus?! Whenever my friends ask me where the best Lebanese food in Dubai is, I always answer with "My house" and miserably fail to recommend a casual Lebanese restaurant for them to enjoy. When Leila's opened in Mirdif City Center around a year ago, I would hear interesting rumors of its offerings. Like tales from a far away land, Leila's was always an experience that I wanted to have, but alas, 'twas quite a journey to Mirdif, so it was one I never had. So what a pleasant surprise it was to see Leila's opening in my hood, Down Town Dubai, which brought a whole new meaning to "Good things come to those who wait." And to welcome Leila's to my neighborhood, I booked a table for 14 of my FIOD Tuesday diners. Just to put it out there, Shishas and I do not get along, at all. Therefore walking into Leila's, I'm happy to see high ceilings and a clear atmosphere. Taking a seat at my 14 seat-er table, I glance through the very concise and well-selected menu. Because I know my Lebanese dishes more than I know my self, I take the liberty of ordering for everyone so they can focus on enjoying their time. And it begins, the showering of small mezza plate from over my shoulder, under my arm, the left, the right and everywhere in between. I immediately start with what I think are the two cornerstones of Lebanese mezza, humus and tabouleh. If a Lebanese restaurant can’t master those dishes, I would suggest they pack up and leave. The classic tabouleh should be juicy, have almost the same quantity of tomato to parsley and include hint of sweet pepper. Putting a spoonful of tabouleh onto my plate, I notice juice dribbling off the bottom of the spoon. Check. Forming my bite of tabouleh with my bread, I notice yes there is tomato, but I would recommend a touch more. Taking my bite I taste the freshness of ingredients and a hint of seasoning. Check. That’s a pass. Humus should not include garlic, should not be too soft and finally should include a splash of lemon. Check, check, check, but just a drop more lemon please. Leila’s has officially passed my stringent two-tiered Lebanese restaurant base test.  And now, the remainder of the dishes for the icing on the cake. My favorite aspect of Lebanese mezza is that it’s designed to share. “Can you please pass the grape leaves, fatoush, spicy potatoes, moutabal, fried haloum, cheese rolls, meat sandwiches and mixed grill” is how I spend the majority of the evening. At the top of my list are the cheese rolls generously stuffed and extra crispy, the kafta meat sandwiches that have a hint of sweetness and the spicy potatoes which are indeed spicy. When I used to hear tales of Leila’s, back when it was located a time zone away, Mirdif, the focus was on desserts. Growing up in a household where dessert meant fruit, traditional Lebanese desserts were eaten mostly on occasions and which I would only take a bite of. And so, my reaction to the rumors was a raised eyebrow and a “Hmmm…. Interesting.” Speak of the devil, our desserts arrive, layali Lubnan, ghazal Beirut, knefeh and osmalieh. Crash Course in Lebanese Desserts: Layali Lubnan: Meaning Lebanese nights, is a layer of pudding cream and bananas with flavors of rose water and mastic. Ghazal Beirut: Lebanese cotton candy stuffed with ice cream. Knefeh: A cheese base dessert with a breaded crust served with syrup. Osmalieh: Two layers of crispy thin noodles and a layer of cream in between served with syrup. A bite here and there, and my usual one-bite-is-enough rule applies, that is until I reach the belle of the ball, the osmalieh. Crunchy, crispy noodles with soft clotted cream dunked in as much syrup as you wish. It’s a dessert that I not only take more than one bite of, but also know that I would crave. Leila’s is a trendy Lebanese restaurant that offers all your favorites at prices that would make your wallet rejoice. A rare combination in Dubai. Sans, the shisha, I’m liking everything about it.
THE DETAILS
LOCATION Down Town Dubai OPENING HRS. 10 am to 12 am CUISINE Lebanese PRICE PER COUPLE AED 200 TELEPHONE # 04 448 3384  
THE FORK-O-METER
Ur Well Priced Casual Lebanese Spot
 
   

TOMO

Posted on January 31, 2013 by Fork It Over Dubai
TOMO
Stepping into TOMO, I take a step back and ask “Am I in Japan or Dubai”. Tables left and right are filled with Japanese dinners, mostly businessmen, discussing their accomplishments of the day. Winding through the different areas of the restaurant I am introduced to the sushi counter, both the contemporary and tradition Japanese dining areas, the bar and finally the terrace. It’s a lot to take in, but the views are spectacular. In true Japanese spirit, I accept nothing but a traditional Kotatsu table. And off my shoes go as I slip on, my favorite mind you, hotel slippers offered at each Kotatsu table. Stepping down into my table, positioned I am, grabbing the menu, ready I am, I announce “Hajimemashou!” (Let’s begin!) Going through the menu, 5 minutes, then 10 minutes and then 15 minutes pass before I can make my order. The anthology of choices is thorough although proves to be a touch over whelming. As for drinks a definite order is Asahi Japanese beer served in a chilled long, glass, irresistible.

MAKE Business Hub

Posted on January 5, 2013 by Fork It Over Dubai
Make Business Hub
Walking into MAKE at 10:00 am one morning, Monty, my favorite person working at MAKE, approaches me with a bewildered look and says,  “Seeing you made me think it was already evening time, its unusual to see you here in the morning.” I laugh and think to myself, hmm that’s actually quite true. MAKE is an urban café designed with the entrepreneur in mind, beautiful workstations, an environment that fosters strategic connections and hub for everything Start Up. Pushing down on the period key for the sentence I just wrote above, I couldn’t have described MAKE any better, Dubai’s Silicone Valley in JBR. Countless businesses have already started out of MAKE’s young walls. But… and yes there is a but, that’s not My Make. #MyMAKE.