European flair

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The journey to get to Qabu by Paco Morales is filled with intrigue – through The Link, across multiple elevators until you arrive at your destination. The effort is worth it. Every guest starts off with a traditional hand-washing ritual from Andalusia, followed by which you can either relax within the lounge or be whisked off to your table. Each table offers a view of the thoughtfully designed space with nods to Spanish architecture, and of the Burj Khalifa and DIFC. The restaurant has both tasting menus as well as a la carte and we try the Qurtuba tasting menu. The flavours are a nod to the Moorish-ruled Andalusia, or Al Andalus, in southern Spain between the 8th and 15th centuries. The experience starts with little bites, moving to an elegant main and eventually hitting a crescendo with stunningly plated desserts. The eggplant beignet with cane honey had a smoky touch that delights. The pièce de résistance is the lobster with sautéed spinach, smoked butter emulsion and sheep cheese; the plating of the dish has been inspired by Dubai sunsets, while the lobster meat – from Brittany – simply melts in your mouth. We must highlight one of the desserts: Mesopotamian Almena red berries and liquorice. Constructed like an ‘almenas’, a structure built to protect cities in ancient times, there are various textures of berries that meld into a beautiful whole.

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Sagetsu by Tetsuya Wakuda is a restaurant that serves up Japanese flavours paired with French cooking techniques, creating dishes that blend Asian and European cuisines seamlessly. The interiors are minimalistic, yet sophisticated and sets the scene for what is to follow. We try the Chef’s Menu – Ghin, where every dish on this gluten-free menu delivers on finesse. Greeted with kombu bread paired with truffle ricotta butter followed by avocado purée and Oscietra caviar, we’re already sensing the beautiful balance of sweet and salty from the dishes. An item that makes it from chef Tetsuya’s Singapore outpost is the Botan shrimp paired with Hokkaido sea urchin and Oscietra caviar. Dishes like this showcase how marination can be used to preserve flavours without cooking.

A nod to the exquisite main of grilled Australian Wagyu beef MB9, cooked to perfection and served with wasabi and sea urchin butter, along with pickled ginger to cut through the rich flavours. After a palate cleanser, dessert is a sweet aficionado’s dream: a dark chocolate mousse with an almond base.

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Neighbouring Qabu by Paco Morales, La Dame de Pic offers a refined experience crafted by multi-award-winning chef Anne-Sophie Pic. The seven-course Symphony menu, a testament to chef Pic’s culinary genius, is full of daring flavour ensembles and flair. A standout dish is the les berlingots—striking striped mushroom pasta parcels in a delicate consommé infused with beeswax and chamomile all sprinkled with bee pollen. This signature dish exemplifies her approach: intricate, balanced and deeply satisfying. Another highlight is the Norwegian langoustine with candied carrots, nasturtium coulis, geranium and coffee – yet another example of her mastery in harmonising diverse ingredients. And the cheese course showcases a delightful brie de Meaux ‘tartlet’ with smoked Madagascan vanilla and date chutney, all in a knafeh nest. Desserts are not to be missed, particularly the peppery chocolate soufflé with tarragon ice cream and pistachio praline. Service at La Dame de Pic is impeccable, with charming, knowledgeable staff guiding you through the menu and unexpected wine pairings.