Home · Category
Born from a simple idea of homestyle Lebanese welcome, Em Sherif has become an international phenomenon. Founded by chef Mireille Hayek and now led by daughter Yasmina with CEO Dani Chakour, it sets the benchmark.
Madrid's wildly popular Amazónico has opened its fourth outpost above Café de Paris in Monte-Carlo, bringing jungle décor, punchy Latin American flavours and late-night salsa to the most prime spot in town.
Perched atop The Peninsula London, Brooklands offers uninterrupted skyline views and a design inspired by the legendary racetrack. Chef Director Claude Bosi pairs creative European cuisine with the hotel's signature service and effortless style.
Here are FIVE reasons why we love Section-B: 1. Section-B was created by Mansour Gadhi and five of his friends (Fahad, Mohammed, Mostafa, Faisal and Baraa) who shared a passion for timeless top-quality burgers. In 2013, they began inviting friends to a weekly Friday get together. “We wo…
Section-B began in 2013 as a Friday-only, pre-order venture. The founders listened to diners and refined their recipes through feedback until reaching the result now loved by everybody, opening their first Jeddah outlet in 2015.
Monaco is one of those places that I’d imagine most of you readers know rather well. I certainly thought I did, but – after a recent visit at the invitation of SBM – I realised there was still much for me to learn. For example, did you know that Monaco wasn’t always the petite two-squar…
1. Flamingo Room is the brainchild of Natasha Sideris, a South African of Greek descent whose rapidly growing group now owns 25 restaurants and cafés, including 17 in South Africa and eight in Dubai (six Tashas Cafés, a Greek taverna called Avli, Galaxy Bar, and its most successful conc…
From the Shard to the Burj Khalifa, a tour of the rooftop and tower restaurants where vertiginous panoramas justify eye-watering tasting menus, and a bird's-eye view trumps everything else on the plate.
Since opening in 2003, Noma has pushed into uncharted culinary territory. Founded by a young René Redzepi, the Copenhagen restaurant won two Michelin stars, was repeatedly crowned the world's best and made its chef a star.
Having retained his coveted Michelin star for a second consecutive year, the forty-four-year-old chef has joined the world's culinary elite, a remarkable feat for a Lebanese immigrant who arrived in Paris during the Civil War.
Most of us long ago gave up on airline meals, yet France's oldest carrier still serves food worth boarding for. A visit to its Paris catering kitchens reveals the secret.
Hidden on Sheikh Zayed Road, Trèsind reimagines traditional Indian cooking through chef Himanshu Saini's inventive, flavour-led dishes, pairing progressive fusion with old-fashioned French Guéridon service.
Dubai is notorious for its pulsating dining scene, and the recently opened Gaia in DIFC is one more extraordinary place to indulge in gastronomical pleasure. It’s the latest brainchild of homegrown chef Izu Ani, serving up Greek-Mediterranean fusion cuisine in a slick, neo-classical set…
Let’s start by setting the scene. You’re in Japan and in front of you is a plate of carefully cut sashimi, laced with all the trimmings: soy sauce, chilli, the works. It looks fairly innocent, right? Wrong, this is a deadly delicacy. The fish in question is fugu and it’s the most …
A time-honoured boutique hotel tucked between the Phoenicia and a new tower, Beirut's Le Vendôme trades flashy design for European chic, hush-hush service and the rare luxury of genuine seclusion.
“Happiness is waking up and knowing,” Isaac Carew says, a little cryptically. Tall, chiselled, blessed with classical good looks, and at 29 years of age on the cusp of a successful television/YouTube career, little wonder the green-eyed chef-turned-model-turned-chef again is so confiden…
Offering far more than five-star rooms, cuisine and destinations, Oetker Collection's collaboration with Somewhere Else could entirely alter how you travel, from freediving in St Barths to skiing the French Alps with Olympic medallists.
Riding the rails between Cape Town and Pretoria, South Africa's rich tapestry of landscapes, gourmet cuisine and a single quirky village stop make the Blue Train the ultimate escape, a cocktail of history and decadence.
Massimo Bottura is no ordinary chef. As anyone who has watched him tell scared-looking contestants on MasterChef that he wants “to eat their emotions on a plate” will know, he approaches things differently. Over the course of an exhausting hour with the fast-talking Italian, our convers…
Forget the economy, the crowds and the beaches; surrender instead to the decadent simplicity of authentic Aegean fare. Near Athens' Kotzia Square, fish markets and spice vendors perfume the air with mastic and nostalgia.
It is a delicious irony that the Dutch controlled the spice trade for centuries while their own food stayed resolutely bland. We explore how a famously functional culinary tradition is finally finding its flavour.
In 1994, Robert De Niro partnered with Japanese chef Nobuyuki Matsuhisa to open the first Nobu in New York's Tribeca. That flagship became the genesis of an empire, now thirty-two restaurants spanning five continents, from Melbourne to Milan.
Australia is known for its beaches, laid-back spirit and wide open spaces, yet visitors invariably ask why the food, especially in Sydney, is quite so good. Start, as our writer does, with that famously diverse coffee culture.
Greeted with a reviving bear hug from resident host Julian Bennett, our writer arrives intrigued by Salmontini's London debut. Admiring the Dubai original's effortless blend of style and substance, she wonders whether the capital can match it.
Born in Nice’s old town, La Petite Maison was once Riviera insiders’ best-kept secret. Now, with outposts from London to Dubai and Miami, we trace how this modest Provençal haunt became a global dining powerhouse.
Above the surreal casino and cantilevered curves of Singapore's Marina Bay Sands sits Waku Ghin, drawing diners by name alone. That name is Tetsuya Wakuda, the chef whose reputation underpins its considerable appeal.
The open kitchen is both blessing and bane, our reviewer confides. Watching chefs at work and savouring the aromas is a joy, but if she can see them, then they can see her dining, too.
IDAM, Alain Ducasse's first Gulf venture, sits atop I.M. Pei's Museum of Islamic Art in Doha. With interiors by Philippe Starck, it is already proving one of the most popular restaurants in the region.
Crystal chandeliers and gold etchings make this no ordinary patisserie. The decor nods to the Incroyables and Merveilleuses of late eighteenth-century Paris, flag-bearers of an aristocratic subculture, as much as to its celebrated meringue creations.
Marked by a colourful map of bean origins, Coffee Collective serves nothing heavy, bitter or dark, and certainly no sugar, which the baristas insist destroys the aroma. Here, coffee is crafted rather than merely made.
Confronted by a milk-fed baby goat of barely a few months, our cook marvels at its beautiful pink flesh, and questions the old butcher's prejudice that female animals yield meat too smelly to eat.
Operating beyond the law in unlicensed premises, supper clubs sidestep prosecution by inviting contributions rather than charging set prices, often byo. We explore the two traditions, from the convivial book-club style to something altogether more ambitious.
When Mohamad Bitar struggled to find a falafel in Dubai, he turned his disappointment into Just Falafel, a venture to take the humble dish to new audiences. With Fadi Malas as chief executive, the idea is going global.
Over white asparagus at a palazzo in Montegrappa, Giuseppe Aquila calls his firm a small family company that is also international. He neglects to add that it is among the world's foremost luxury penmakers.
In some cultures the way food looks matters as much as its taste. Anissa Helou considers how Japanese and Arab chefs alike treat the plate, the bowl and the arrangement as essential to the meal.
Having written The Fifth Quarter, a book devoted to the animal's less noble innards and extremities, Anissa Helou had never encountered this particular delicacy, so she travelled to Beijing to sample it for herself, purely for research.
With dark oak panelling, mellow lighting, green leather and a stained-glass terrace, Martin Brudnizki has impressively recreated the between-the-wars feel of the Ivy's elder sibling. Happily, the resemblances do not end with the decor.
The man who made Beirut love the BRGR returns with an upscale steakhouse, complete with shellfish bar and an Al Capone-esque cigar lounge, at the heart of the city's glittering new seafront development.
Few revolutions taste as good as Laurence Brahm's. At his Red Capital Club, the entrepreneur drags Chairman Mao's era into the present, the walls lined with posters, porcelain figurines and Communist memorabilia galore.
From the meltingly tender shoulder of chuck to the striated, flavourful underside of flank and brisket, our straightforward guide explains where each cut comes from and how best to make the most of it.
Alex Ritman meets Lebanese-American Bethany Kehdy, whose cheekily named food blog Dirty Kitchen Secrets has, despite first impressions, become one of the most respected online resources for cooking in the Middle East and far beyond.
Michelin-starred chef Marco Pierre White and beloved jockey Frankie Dettori make an unlikely pairing, yet since 2004 they have built Frankie's Bar and Grill, a thriving chain of Italian family restaurants across Britain and in Dubai.
There’s food, and then there’s food. As with so much in life, many of us settle for second best when it comes to the contents of our fridges; the ease and proximity of local supermarkets, even the upscale ones, often trumps any real desire to go out and hunt down the best steak, cheese, or
La Petite Maison combines the elegance of French cuisine with a soupçon of Italian fare. The result is a menu in which pasta and meat dishes are as tempting as the light Mediterranean titbits. Seafood is a common occurrence, but so are heartier dishes that would not be out of place in Ligu
There’s something of a stigma attached to cooking fresh lobster at home and the idea of having to kill the animal often puts people off. But for the more radical among you, Bespoke is here to take the pain out the process.
The Economical issue provided the perfect platform in which to take a look at the most expensive things you could digest. Without further ado, here they are in order of cost:
According to the ancient texts, the words intelligence and consciousness are the same. Therefore perhaps it’s time, especially given today's fast paced, fast food culture, to stop and question whether you’re being sufficiently health conscious in your choice of foods.
Regardless of the crowds, jams and heat, Saint-Tropez still exercises an inimitable magnetism on the world’s elite who flock to the southern French town for the season of raves and waves, dining and dancing - and most importantly - seeing and being seen.
With summer here, chef Nathan Benson provides Bespoke with a few sumptuous ways to cool off. What’s more, none of these recipes require an ice cream maker, just a little patience.
With a number of ‘Nouveau Izakaya’ eateries vying to be Dubai’s best contemporary Japanese restaurant, it is clear to see how the battle to be number one is fiercely competitive. Bespoke puts the two best in a head-to-head battle.
If cooking styles were a piece of women’s clothing, Richard Mebkhout’s culinary approach and finesse would be the quintessential little black dress. Always classy, elegant and never out of style, we challenged him to devise an up-to-the-minute meal of raw food, and he effortlessly came up
What Souk el Tayeb Creator Kamal Mouzawak What An organic produce market Why Healthy options and a respect for local traditions and farmers bring a fresh outlook to organic eating www.soukeltayeb.com In a day and age where ‘going green’ has become the latest trend, eating organic is the ho
What Chez Jean-Claude Where Rue Gabriel Khabbaz, Achrafieh, Beirut, Lebanon Since October 2009 Why A charming, intimate and utterly authentic French dining experience that has considerably raised the bar. Honestly, new restaurants bore me probably because they’re rarely new. Inside you wil
Rome is a city full of doors, leading to things which your average tourist will never hear about, let alone be able to see. That’s where ‘Italy’s Finest Lifestyle Management’, a boutique Rome-based luxury concierge service, comes in.
One of the latest trends in London has been the Arabian themed nights at some of the hottest spots in town.
There I sat, my index finger submerged in my glass of water, and my thumb lying on the edge of my plate. I’d memorised where the breadbasket lay and was hunting for the side plate. The woman sitting beside me was muttering about the, apparently absent, salt and peppershakers. Oh, and it wa
West end and Soho are usually equated with the quaint Chinese restaurants and the bustling clubs of London town. In the midst of this garden variety of nightly locations, stands Floridita, a Cuban flower opening its colourful petals to the busy bees of Londoners and ‘Out of Towners’ lookin
Hussein Hadid is one of the best chefs in the region. In great demand when it comes to catering weddings and events. Challenged by Bespoke to come up with greatest ‘rare meal’, the Lebanese maestro came up trumps.
Marrakesh is fast emerging as Morocco’s party town and jet-setters are flocking to have a good time at this millennia-old palm oasis at the edge of the Sahara. For those in the know, Le Comptoir Darna offers an incomparable experience.
Arnold Chan, founder of Isometrix, has brought light into the realm of design. His company designs the lighting for buildings all over the world creating striking installations and visually stunning work.
There is probably no place more extreme than Iceland – this is after all home to a bankrupt economy, sturdily beautiful Vikings, gnarled fishermen, Bjork, mythical malevolent trolls and giggling elves, lava-spewing volcanoes, enormous mountains and gushing geysers.
Buddakan, New York © STARR RESTAURANT ORGANISATION / DAVID JOSEPH Designer: Christian Liaigre / Gilles & Boissier From inception this restaurant aimed to become ‘The’ destination to eat in New York. It was recognised that in fashionable destinations the act or arriving and of being seen ar
The affordable option I hope, since my last review, that you have managed to visit L’Ami Louis. If you found the bill shocking you can’t say I didn’t warn you. The good news is that I have another fantastic bistro for you to try but this one has a far more reasonable fare. It goes by the n
Sugar Daddy’s is a locally created bakery concept that already has franchises in Amman, Beirut and Dubai. The young entrepreneur who created the company has plans to open further outlets in Riyadh, Jeddah and Dammam; this is a success story in the making.
Gemmayzeh may be well known for its hundreds of restaurants and pubs, but this old Beirut neighbourhood has commendably held on to its cultural identity despite the rapid popularisation of its main artery, Gouraud Street.
Unassuming delight Okay so perhaps 57 Euros for a portion of foie gras, 70 Euros for asperges (asparagus), 57 Euros for cuisses de grenouilles (frogs’ legs) and 76 Euros for a poulet de Bresse (whole roast chicken) are far from the deal of the century. But before you are deterred, at least
Everybody loves a good pizza. We at Bespoke cherish the more traditional Italian variety rather than the deep-dish American sorts, so we compiled a list of the best pizzerias around so that you don’t wonder off course the next time you get a craving.
For a while, back in the 1980’s and 90’s, in the days when Japan’s economic might appeared unstoppable, a particular kind of news story about the country was very much in vogue. Call it the ‘only in Japan’ story, these were snippets that focussed on the country’s more colourful side; its u
In order to spread the love of the magical bean, Bespoke highlights the world’s most expensive coffees and explains just why they command such rates aside from the interaction of supply and demand.
Nobuyuki Matsuhisa is renowned the world over for his exquisite fusion of Japanese and South American cuisines. Now with the imminent opening of the region’s first Nobu, Karim Munib gains an exclusive access to the star chef.
Tailoring the details of a sport to the player is a service few will offer. Abu Dhabi’s Golf Club however, is taking that leap and Sara Hamzeh unravels how.
A common saying asserts that while cigarettes are for the nervous, the shisha, on the other hand, is for the patient. Therefore if you’re going to while away some time with a hubbly bubbly, the place itself better be up to the mark. Bespoke selects the finest argileh cafés in cities near y
Tokyo is all about superlatives – the politest service, the finest food and the hardest working people. But finding the best place to stay takes flexing some plastic as Nicolas Shammas discovers while staying in the Grand Hyatt.
A diet abundant with fruit from the region may be more beneficial than you could ever know while adding great variety to your culinary life discovers Iyad Kayali. Here’s a shopping list of fruit that the rest of the world would envy.
A forward-looking gastronomic company opened in 2006 in Kuwait, Umami Culinary Consulting & School is teaching cookery skills, advising restaurants and catering events like no other.
Vegetarian fine dining need no longer mean foregoing the main dish to only enjoy the sides. With Magnolia restaurant in Dubai comes the dawn of a new era in culinary perceptions. Bespoke’s restaurant of choice actually makes greens look good.
Like a bottle of fine wine, extra virgin olive oil has its own peculiarities. From variety to vintage bottles, tasting sessions and pressing requirements, there is more than meets the eye to this essential and ancient ingredient discovers Sabina Llewellyn-Davies.
While most people are content with mass-produced blended bean chocolate, for those that enjoy the best in life, there are a handful of companies that produce exceptional single bean products. These makers control every step of their process and are part of the coveted bean-to-bar club. Mak
The age-old Arab fascination with tea is becoming more high-end and luxurious, with companies such as Mighty Leaf Tea bringing the finest leaves and blends to the Middle East. Fiona Walshe tries some of its best brews.
By Chef Hussein Hadid It’s the diet that has hit Hollywood by storm, but can the Japanese-based macrobiotic diet also conquer the Arab world? We asked Lebanese fine cuisine chef Hussein Hadid to give us his take on the discipline as well as some recipes that can easily be made at home. I m