Perched on the edge of Dubai’s bustling financial centre, newly opened Hutong brings a taste of sophisticated, Northern Chinese flair to the city. Upon arrival, it’s clear that no expense has been spared in the fit-out of the new restaurant – which hails from the brand’s original Hong Kong-based outlet following its opening in 2003, before expanding to London, New York and Miami in recent years. Spanning the ground and first floors of the Gate 6 building in DIFC, guests are first greeted by glam

Set in the hotel's all-day dining outlet, this laid-back Friday brunch is filled with top-notch food and great service. Be sure to head upstairs to the pool deck for a sundowner post-brunch or soak up after-party vibes and celeb spot at Ce La Vi.

Nestled in the heart of Jumeirah Al Naseem with uninterrupted Burj Al Arab views, KAYTO is the latest pop-up concept to open at the stunning beachfront hotel.

There’s a certain air of mystery upon entering Bistrot Bagatelle. Located at the Fairmont Dubai on Sheikh Zayed Road, diners enter the French eatery via a private lift to the first floor, before being faced with a plain white door.

One of three restaurants at the Abu Dhabi EDITION led by British-born and Michelin star chef, Tom Aikens, Alba Terrace is a “day-to-night” Mediterranean concept that boasts sleek interiors, high ceilings and copious amounts of natural light.

Trèsind has stepped up to the mark once again with its specially curated Ramadan menu, and offers a unique twist on its much-loved dishes to bring something new to the table during the Holy month. A great value offer that should not be missed!

Enjoy dinner among dozens of bright pink bougainvillea flowers as you soak up an evening of traditional Greek flair at Opa - complete with delicious sharing dishes, Zorba performances and plate-smashing for all.

The Meat Co. is somewhat of an institution in the UAE for steak lovers, with branches now open in two Dubai locations as well as the capital.

Compiled of nine-courses and required to feed 650 guests, curating this special menu was no small task for the 24 chefs assigned to work on the project brief. Among them was chef Nikolaos Koulousias; a German-born chef with Greek parents.

Famed international chef, TV presenter and restauranteur, Bobby Chinn, pinpoints the fundamentals of Vietnamese cooking for eager home cooks, and offers his two cents on the Middle East's culinary scene.

P.F. Chang’s has come a long way since its inception in Phoenix, Arizona in the summer of ’93. Now with more than 300 restaurants globally – over 30 of which are here in the Middle East, founder Philip Chiang lets us in on the secret to 26 years of success worldwide.

Having trained under the watchful eye of famed chef Gordon Ramsey, Gilles Bosquet knows better than most that it's all about precision and execution in the kitchen. Here, he tells more of his culinary experiences to date and explains how La Cantine du Faubourg brings a taste of Paris’ cosmopolitan flair right here to the UAE.

We sat down with Eric Meloche, Director of F&B at Al Bustan Palace, Muscat, to discuss his long-standing career with Ritz-Carlton outlets across the globe, and how the hotel’s commitment to sustainability has resulted in Eric and his team sourcing their ingredients from local landmarks.

Now in his ninth year in the region, chef Timothy Newton has seen his fair share of changes in Dubai’s ever-evolving F&B industry. We sat down with DEMIND’s executive chef, who now oversees operations at Bagatelle and newly-opened OPA, to learn more about his current role and the restaurant group’s exciting offerings. As executive chef at DEMIND, you’re currently overseeing operations at Bagatelle and OPA. Tell us a bit more about recently-opened OPA… OPA is a Greek inspired restaurant, where

We sat down with chef Mickael Bertho from Habtoor Palace’s French brasserie, BQ – French Kitchen & Bar, to discuss Parisian delicacies, family cooking and culinary legends.

BBC Good Food Middle East chats to Chef Josefinna Vallve – Palace Downtown’s resident Chef de Cuisine at its Argentinian eatery, Asado. She tells us more about the menu changes that guests can expect in winter months, and details her top tips for creating the perfect steak. What is the inspiration behind Asado’s menu? The inspiration for the menu comes from my childhood memories in Latin America. The time to eat is one of the most important moments of the day as we all (family or friends) gath