Category: Food & Beverages

The Aqua Water Bar by Luqel gets its water from a faucet, just like it used to be done.
The smoothies made with bananas, berries, and wheat grass came first. Then there are the cold brew, triple-shot, milk-based lattes, German-named artisan brews, and small-batch, barrel-aged Prohibition cocktails.

The Middle Eastern epicenter of all things cutting edge, Dubai, now has a new bar that serves “gourmet water.”

30 different types of it.

The Aqua Water Bar by Luqel gets its water from a faucet, just like it used to be done. Despite the fact that many Dubai residents prefer bottled water, the government claims that tap water is safe to drink and complies with international standards.

The German water filtration business Luqel’s micro-dosing device is then used to infuse minerals. They cater to all varieties of water fans, whether Alpine or Arctic-sourced, by offering to match the mineralization of high-end water brands.

The managing director, Roia Jabari, explains that “our water sommeliers created the drinks to suit your needs and mood.” “We can provide the ideal mineralized recipe for you.”

“Runners Heaven,” a high-sodium, high-potassium food, is made for runners who need to recover from the sweltering desert heat. “Vegan’s Choice” provides nutrients that may be lacking in a diet that is solely plant-based. Customers can pay roughly 50 cents for 500 milliliters (16 fluid ounces) of any of the mineral blends to fill their bottles, or spend more for mocktails.

It’s not a really original idea.

Water from secluded mountains or natural springs has long been sold in bottles. In order to compete with Evian and Perrier, Coke and Pepsi entered the market years ago, blending the lines between water and soda by adding sweets and fizz.

As people adopt better lifestyles and view tap water with frequently reasonable skepticism, such products have become more and more popular.

According to the Beverage Marketing Corporation, a consulting firm, bottled water is the most popular beverage in the United States, with the average person drinking 46.5 gallons annually, compared to 36 gallons of soft drinks. But it’s uncommon to come across a pub that serves only water, as opposed to giving it out for free to customers who drink too much alcohol.

In the city’s East Village, a water bar serving what it claimed to be highly filtered New York City tap water debuted in 2012. This move drew a barrage of criticism. In 2019, a different one opened for a brief period to less than stellar reviews. Both don’t seem to have been open for very long.

However, Dubai, a contemporary metropolis constructed on sand dunes, might provide a favorable environment for the trend.

In the United Arab Emirates, a federation of seven sheikhdoms that includes Dubai, alcohol is sold in pubs and clubs, although the Muslim nation has a sizable teetotaler population. It attracts the wealthy, health-conscious individuals who support the wellness business since it is a center of international trade. Despite being frequented by businessmen in suits who work in the nearby Dubai Media City, Jabari says that the water bar is not just for wealthy customers and that the water, which costs 2 dirhams or 54 U.S. cents per 500 milliliters (or around 16.9 fl oz), isn’t very expensive.

Customers may either fill their own bottles or buy reusable ones starting at about $2.50 in an effort to promote sustainability.

Seeing people strolling about with plastic bottles, according to Jabari, is one of the things that makes him feel like he is scraping a blackboard.

The bar has a Google rating of 4.6 stars based on about a dozen reviews, so the early response seems favorable.

Bilal Rizvi, who visited this week to give it a try, remarked that “(the water) was actually different.” It is quite good. The water with turmeric was fantastic.

The virgin mojito mocktail, according to Jabari, is also a very popular beverage. It has a tinge of sweetness from the agave and honey, along with a twist of cucumber and lime.

The bar was created with a water theme by an interior designer from San Diego, California who has spent 24 years living in the UAE. The blue and white colors of the decor are illuminated by bubble-shaped lights. The bar also offers Persian food as a tribute to her background.

She sees potential for expansion in Dubai’s arid neighbors, and she wants to enlarge the company.

For us, Saudi Arabia is a sizable market. Abu Dhabi, in my opinion, represents our next move.

One of the industries in the UAE that is expanding the quickest is the food and beverage (F&B) sector. The fact that Dubai is the melting pot of a people from all over the world with cosmopolitan tastes, high disposable income, luxury, and flashy lives in addition to a thriving tourism industry is driving this sector’s continued expansion. The COVID-19 epidemic caused a significant setback for the entire sector, but things have swiftly recovered. In certain areas, the rebuilding process has further accelerated thanks to people’s retaliation travel, dining, and shopping. A sector that has had significant growth also faces a number of difficulties that raise important concerns about how this business can keep up its momentum.

However, given how the UAE Government has dealt with these obstacles—in addition to encouraging the development of a number of industrial sectors and shipping firms (logistics will be crucial to maintaining the food supply chain)—it should come as no surprise that the F&B sector is well-positioned to overcome these difficulties.

The Obstacles That Raise Some Important Questions

The food and beverage (F&B) business is not only the most lucrative in the world, but it is also the most cutthroat. In the UAE, the same holds true. Newer trends and smart ideas to draw in more clients continue to develop in this area as a number of new companies enter the market at a quick rate, leaving firms with little time to unwind. In order for businesses in this sector to continue experiencing the unprecedent growth they are known for, a number of additional challenges to supply chain management, including rising costs, food safety, product traceability, secured supply chains, and a constant need to keep up with the evolving technology, must be skillfully addressed. Let’s take a closer look at these difficulties.

Cost increases: There has never been a time when it was more important than it is today to maximize productivity and cut costs throughout the supply chain. The grocery retail business is becoming increasingly consolidated, and labor costs are rising. Because fewer retailers are carrying the lion’s share of the burden in a concentrated retail sector, they have more control over cost. Additionally, consumers are growing more cost-conscious and favor larger stores that offer inexpensive goods. This scenario has the potential to completely eliminate smaller market players, placing total control of the supply chain in the hands of a select few major firms.

Secure Supply Chain: Food firms must comprehend and get to know everyone engaged in the manufacture and distribution of the products in order to identify the dangers in the supply chain. The informed consumer of today also wants to know where the food and other products are coming from. End-to-end transparency will improve the process’s transparency, trustworthiness, and efficiency while also reducing inventory.

Product traceability: The UAE government closely monitors the production, processing, and distribution of all food items. This is done to make sure that only the highest-quality items are delivered to clients and that there are very few opportunities for contamination or other wrongdoing. Food firms must have a plan in place that will allow them to track their orders and the entire supply chain of the food goods in order to ensure that all of this is recorded and handled. Implementing this is a tremendous task.

Food safety: It is challenging to produce and preserve food because of the climate and other geographical factors, such as the intense heat and small amount of fertile land. Most of the food that the UAE needs is imported, which makes the supply chain more difficult because food tends to spoil during cross-border shipping.

Measures To Address These Issues

Despite the numerous obstacles, the UAE government is making every effort to improve the F&B industry’s supply chain. Here are a few steps you may take to improve your supply chain management.

Use of the Logistics Sector Efficiently: The UAE must rely on its thriving and capable logistics sector, which has multiple operators deserving of being trusted with managing this intricate supply chain process. The supply chain issue for food goods can be effectively solved by logistics companies thanks to their extensive global networks, top-notch infrastructure, and knowledge.

Government Rules And Regulations: The UAE government has been proactive in assisting the food and beverage sector, particularly logistics firms to ensure that the supply chain is maintained and that there is a low amount of food waste. Making rules and regulations even more streamlined can guarantee that there are no gaps in the procedures.

Consumption and Supply: The F&B sector offers a wide variety of food options. Different locales and time zones have varying levels of demand for these goods. Due to the need to monitor demand and supply, this presents a huge problem for supply chain management. Companies utilize smart devices such as shelf sensors, smart bottles, smart labeling, and developing technologies to address this issue in order to deliver good outcomes.

Demand forecasting: is a strategy that has the potential to significantly address the problem of supply chain disruption. Numerous businesses in the United Arab Emirates are using sophisticated systems to forecast demand and supply as a result of the wide variety of products available on the market and their fluctuating demand in order to make sure that they can provide and supply the necessary products at the appropriate time to the appropriate customers.

UAE is not just one of the world’s most profitable marketplaces for the food sector, but it’s also one of the most cutthroat. The good news is that as the market becomes saturated, service providers are developing more complex ideas, new trends are emerging, and consumers have an abundance of options. The bad news is that the restaurant business in Dubai, Abu Dhabi, and the rest of the UAE is facing more difficulties than ever.

Regardless of your existing expertise, here is a list of the top hurdles you will encounter in the restaurant sector in the United Arab Emirates. We also go through how you might handle these challenges to open your restaurant. Here are some difficulties restaurants may encounter and solutions!

1. Higher Rents
   While expensive rent seems to be the rule elsewhere in the world, UAE, and particularly Dubai, suffer the most. Depending on the size and format, the typical cost to open a small, independent restaurant in Dubai ranges from AED 500,000 to AED 1.25 million. Even these numbers are based solely on restaurants with 500 square meters to 1,200 square meters of space. Furthermore, capital expenses, rent, and working capital account for 78% of the restaurant industry’s cash outflow. Therefore, the biggest and most immediate problem you will have in Dubai’s restaurant market is exorbitant rentals.How to Avoid Sky-High Rental Prices in the UAE
   As for the solutions, you must first realize that there is no getting around this problem, therefore your business might as well bear the entire brunt of it. What we’re trying to say is that while you might be tempted to shop on the cheaper side of the city because Dubai has so many little towns with diverse populations, doing so will only squander your money. Money invested with the right mindset and a clear plan can be recovered.

   Consider your target market, restaurant format, cost of obtaining raw ingredients, and menu prices while choosing your site. Look for areas that still meet your needs. Examine the NOC and additional legal documents thoroughly. High rents are unavoidable, therefore you must account for them in your spending plan. In addition, you can cut costs in other areas of running your restaurant, balancing your budget.

2. Too little business and too much competition
   With the “Diversification Pan” in place, Dubai Expo 2020 approaching, and the hospitality and restaurant business occupying the central role in the plan and the associated economic changes, two things have occurred:-

   There is now intense competition.
   The ratio of customers to restaurants has increased
   The basic conclusion of these two impacts is that cannibalization makes it difficult for eateries to compete in the market. Here, cannibalization is distinct from that of rivals. Cannibalization occurs when rivalry intensifies to the point where the entire sector begins to see a general decline in customer demand.

   Due to its special place in the country’s shifting economic landscape, the restaurant industry in the UAE has drawn both investors and businesspeople. The outcome was straightforward—too many service providers saturated the market—as there were few actual entry barriers and increased global trade.

   The second side of the same coin is that, despite a rise in visitors, the speed of new restaurants opening up shop could not keep up with it. In the end, this led to “The Problem Of Plenty”—a paradoxical scenario in which consumers had too many options since there were too many service providers, making it difficult for them to choose what to invest their money in. Due to increased rivalry, problems and difficulties in the foodservice industry keep becoming worse.

   How to Win in the UAE’s Toughest Market
   Let’s first simplify this problem and challenge for the restaurant industry. The phrase “The Problem of Plenty” simply refers to the fact that there are so many restaurants that, even while the number of customers generally is growing, the effect of this growth is being spread out throughout the various establishments, which reduces individual profitability.

   Now turn your attention to your customers. Customers are still making purchases; they are just doing them in various areas. As a result, the problem can be solved by concentrating on both acquiring new consumers and keeping existing ones. 20% of restaurant patrons account for 80% of business, and all are repeat patrons.

3. Absence of a USP
   The UAE restaurant markets are currently experiencing a distinct issue. Most people looking to enter the restaurant industry lack a USP because it is almost completely saturated. Consumers are bored of the sameness and low quality of the experiences and meals being offered, even when no one is overtly mimicking another. Everything has been done since the UAE is so far ahead in the restaurant business. As a result, it is challenging to develop a completely new offering, in part because of the fierce competition and in part because of the variety of customers, making it challenging to foresee what will succeed and what will fail. How To Be Different From The Competition In The UAE
   Conducting thorough market research, finding out what clients want, and tracking industry trends are all feasible solutions to this problem. When a market reaches a specific maturity level, it is struck by certain trends brought on by a shift in consumer habits. Because of this, no market is ever totally steady for an extended period of time, and no industry is ever truly saturated. You will be able to identify gaps in the ostensibly tight-knit market and seize the initiative there as long as you keep an eye on the trends propelling the hospitality sector.

Following the signing of investment agreements worth SR232 million ($61.8 million) by the Saudi Authority for Industrial Cities and Technology Zones, the production of chocolate, yogurt, and fish will rise in Saudi Arabia.

The company, also known as MODON, has won seven contracts totaling 99,400 square meters, mostly benefiting the food and beverage industry in the Kingdom.

During the inaugural iteration of the Saudi Food 2023 show, MODON also finalized two additional agreements to help streamline financing options while encouraging and enabling entrepreneurship.

In the words of Executive Vice President of Business Development at MODON Ali Al-Omeir, these agreements are in line with the goals of the National Industrial Strategies and Saudi Vision 2023, aimed at accomplishing food security for the Kingdom and luring investment projects worth $20 billion into the sector by 2035, as reported by the Saudi Press Agency.

One of the latest investment agreements is for the SR140 million manufacturing of milk and fresh yogurt on 27,400 square meters of industrial land in Jeddah’s Third Industrial City.

Additionally, a space of 25,027 square meters has been designated in Qassim’s Second Industrial City for an SR22 million investment in the production of cocoa, chocolate, and confectionery goods.

Another SR10 million contract was signed, allocating 11,051 square meters in Jeddah’s Third Industrial City for the localization of the fish preservation business and fish products. A separate SR11.8 million contract was signed, allocating 7,400 square meters for the drying, smoking, and salting of fish and fish products.

There was also a contract worth SR40 million to set aside 16,500 square meters at Sudair City for Industry and Business for the production of food boxes, medications, perfumes, and dishes, among other things.

In February of this year, MODON signed contracts and memorandums of understanding for localizing the food and beverage sector in Saudi Arabia with investments up to SR1 billion. This was done on the sidelines of the Gulfood Exhibition 2023 in Dubai, United Arab Emirates.

Additionally, it showed that by the end of 2022, there would be 1,171 food factories with a combined total size of almost 10 million square meters.

The University of Saskatchewan and Formo, a pioneer in European precision fermentation, have collaborated on an important study that reveals the promising connections between dairy industry efforts to reduce greenhouse gas emissions and the cheese market.

According to the latest study, which was published in the International Food and Agribusiness Management Review Journal, a significant percentage of consumers will choose animal-free cheese, making up an initial 22 percent market share, even with a 25 percent price premium.

The results

The researchers predicted that animal-free cheese will take a 33 percent market share when pricing for cheese like Formo’s, which uses precise fermentation to produce milk from microorganisms, becomes comparable to regular cheese. These numbers are anticipated to rise as user adoption, industry relationships, and technology advancement accelerate.

“The question whether or not society is going to embrace the coming generations of food has loomed over the cell-ag space for quite some time,” Associate Professor Peter Slade of the University of Saskatchewan said in a statement. “Precision-fermentation dairy is poised to revolutionize markets as long as it can achieve competitive prices.”

The findings suggest that increased cheese costs may not always result in a reduction in consumer cheese consumption, according to Oscar Zollman Thomas, chief researcher at Formo. Instead, he said, “consumers look for alternative options.” “The introduction of animal-free dairy made by fermentation ushers in a totally different market paradigm. Consumers generally accept the move when offered options that honor their relationship with cheese while resolving their current concerns.

The study’s findings are persuasive; they suggest that even if there is an increase in demand for dairy products around the world, a significant amount of traditional dairy consumption of cheese will be replaced by animal-free dairy cheese, greatly reducing the environmental impact caused by increased dairy demand.

The study also discovered that a whopping 79 percent of consumers looking for dairy cheese free of animal products had previously chosen traditional dairy cheese. This discovery points to the possibility of a sizeable new market, worth more than $1 billion, inside the global dairy business.

Precision fermentation will succeed in capturing mass markets.

“The findings indicate a growing public’s understanding of the costs related to industrialized dairy and an appetite for products that offer enjoyable experiences with no the social repercussions,” Formo’s founder and CEO, Raffael Wohlgensinger, said of the study.

The huge demand from cheese eaters in general supports our prediction that precision fermentation will succeed in mass markets rather than focusing only on the vegan market. We predict a paradigm shift in the availability and consumption of dairy and dairy-like products now that Formo is on track to attain cost parity with conventional dairy. Nothing less than a dairy revolution is taking place right now, he declared.

The study compared the efficacy of precision fermentation to measures like animal emission fees for reducing dairy consumption. The results show that precise fermentation is more effective than carbon taxes at reducing cattle emissions.

According to these data, precision fermentation dairy is 10 times more effective than carbon taxes at the current rate at reducing animal-dairy use, Wohlgensinger stated. This demonstrates the superior effectiveness of precision fermentation in reducing dairy consumption and ought to serve as a wake-up call for governments to support this ground-breaking technology.

According to a recent announcement from Amazon, all 500+ Whole Foods locations will have access to Amazon One, the company’s palm-scanning payment system, by the end of 2023. The contactless Amazon One payment system was first deployed by Amazon in 2020, but its growth by the end of 2023 will be the largest to date.

In other words, Amazon One is a different type of contactless biometric authentication like Apple’s Face ID that operates by the user screening their palm above a reader. However, Amazon One scans your palm’s ridges, lines, and distinctive vein patterns rather than your face. Someone can’t just take a photo of your palm and start stocking up on pricey cheeses at Whole Foods at your expense, thanks to this interpretation of deeper subcutaneous traits.

You may shop and make purchases without even having to bring your phone or wallet with you thanks to your palm signature, which is connected to your Amazon Prime account or just a credit card. Currently, 200 Whole Foods locations in the US as well as 200 other retail locations provide Amazon One. By the end of the year, Amazon’s rollout will increase the number of Amazon One payment outlets to over 700. Amazon One is also currently available at some Panera Bread restaurants and Coors Field in Colorado.

As of right now, Amazon One has “more than 3 million uses,” which is likely to indicate “transactions.” Despite sounding like a lot, three million is just roughly one million Amazon One transactions every year since its debut.

CardRates reports that there were 39.6 billion transactions made with credit cards in the United States alone in 2019 to further contextualize it.

However, it takes time for new technology to become widely used, and Amazon has made it clear that it believes the palm-scanning payment method has greater potential by expanding Amazon One to all Whole Foods stores.

The expansion was disclosed in a statement by Whole Foods Market’s chief technology officer, Leandro Balbinot. We’re thrilled to offer Amazon One to each and every one of our customers in the United States, he said. “We’ve seen consumers love the convenience it provides since we created Amazon One at Whole Foods Market stores over the past two years.”

According to the champagne trade association Comité Champagne, 325.5 million bottles of champagne were transported from Champagne in 2022, with 6.3 billion euros ($6.9 billion) in sales.
As to the S&P Global Sustainable1 report, the Champagne region’s susceptibility to physical risk brought on by drought is expected to almost triple by the 2050s, which will present significant issues for vineyards.
Critics claim that some champagnes actually taste drastically different from the champagne that people used to drink.

For generations, champagne has been a symbol of festivals and opulence. However, rising temperatures and more unpredictable weather in Europe are raising concerns that the Champagne area of France may no longer be appropriate for its production.

According to the champagne trade association Comité Champagne, more than 325 million bottles of champagne were delivered from Champagne in 2022, topping 6 billion euros ($6.6 billion) in sales for the first time. The United States, Great Britain, and Japan are the three largest markets.

The committee offered a “prudent outlook” for 2023, but it also stated that Champagne growers and houses “remain confident in the essential health of their business.”

However, the state of the climate casts doubt on the beverage’s future; champagne houses will need to adapt in order to survive, and the taste of champagne may change along the way.

grapes with sun damage and ruined taste
According to the S&P Global Sustainable1 report, the Champagne region’s susceptibility to physical risk brought on by drought is expected to almost triple by the 2050s, which will present significant issues for vineyards.

A score of 100 denotes the highest level of risk exposure. The report rates regions on a scale of 1 to 100. If current climate policies are left unchanged, it was predicted that the danger of drought in Champagne will increase from its current level of 16 to 43 by the 2050s and double to 88 by the 2090s.

There are other factors besides drought that can affect productivity. The weather has been more unpredictable in recent years, with an increase in the frequency of fires, floods, and frosts.
Although grapes can still thrive in a changing climate, the environment can affect the fruit’s growth and harm it.

According to Matt Hodgson, CEO of English wine shop Grape Britannia, “[If the grapes] get exposed to too extreme UV rays, they will get an equivalent of our sunburn and that will basically… damage the flavor.”
The grapes’ acidity, that provides champagne its freshness and “intangible zip and zing,” can also be altered by the additional heat, according to Hodgson.

International companies are conscious of the profound effects that climate change may have on their operations.

Champagne technique
The most well-known champagne rule is that it must be made in the Champagne region of France, but there are many other appellation requirements that must be followed, such as particular vineyard practices, sourcing grapes from particular regions, specific grape-pressing procedures, and the use of only particular grape varieties.

All phases of the production process for Champagne must take place there, right up before the labeling of the bottle. Pesticide use and further acidification are prohibited. However, champagne companies are making adjustments to their procedures to keep production inside the rigorous bounds of the laws.

The temperature variations also cause champagne’s inherent sweetness to increase.

You no longer need to add sugar because we have so much sun and so much sugar in the juice, according to Sarazin. Although it hasn’t been a problem so far, we still need to take care of it.

Taste change that is “definite”
Critics claim that some champagnes already taste significantly different from champagne that was consumed in the past.

According to champagne writer Tom Hewson, “in terms of flavor, what you’re noticing a lot of are much riper characteristics,” adding that this puts sparkling wine closer to other white wines and renders it “a more transparent wine.”

Susy Atkins, a wine judge and reviewer, has also observed recent changes in champagne’s flavor.

As part of the process to develop the action agenda for this year’s climate conference, the UAE COP28 leadership unveiled their Agenda on Food Systems and Agriculture. During the final day of the Food Systems Summit in Rome, the COP28 chair, Mariam bint Mohammed Almheiri, the UAE’s minister of climate change and environment and leader of the COP28 food systems, called on governments to demonstrate “leadership” by executing the first Leaders’ Declaration on Food systems, agriculture, and climate action.

In line with their Nationally Determined Contributions (NDCs), National Adaptation Plans (NAPs), and National Biodiversity plans and Action Plans (NBSAPs), national governments are urged by the Declaration to harmonize their national food systems and agricultural plans. Additionally, it will honor nations that are setting the standard by putting food systems at the center of the climate process.

Furthermore, the chair of COP28 urges a broad coalition of stakeholders in agricultural and food systems to quicken ongoing projects related to agriculture, food systems, and climate action. The declaration comes after the UAE government recently pledged in its third update of its second NDC to expedite steps to decrease domestic emissions by 40% by 2030, comparing to the business-as-usual scenario.

The chair of COP28 urges all parties to think about increasing their goals by revising their NDCs, fulfilling past pledges like investing $100 billion for climate change, and supplying what is required for COP28, such as funds and contingencies for loss and damage.

A flagship project that is backed by procurement and financial commitments has also been started as part of this partnership to encourage more widespread implementation of regenerative agriculture across diverse food landscapes. This effort will be co-chaired by the Boston Consultancy Group (BCG), the World Business Council for Sustainable Development (WBCSD), and the United Nations High-Level Champions on Climate Change.

According to COP28 Food Systems Officer Mariam Almeirhi, “The COP28 chair’s pledge of prioritising food systems shows a commitment to addressing pressing global challenges.” COP28 seeks to bring about revolutionary change to guarantee a sustainable future for all through financing mobilization, engagement of non-state actors, scaling up creativity, and national leadership mobilization.

Not only are food systems essential for addressing societal demands and facilitating climate change adaptation, but they also contribute significantly to global greenhouse gas emissions—up to 33% of total emissions, based on the most recent data. In addition to contributing to the loss of biodiversity and ecosystems, current techniques use 70% of fresh water and may have detrimental effects on health in certain situations.

Leveraging national and international mechanisms, such as the Agricultural Innovation Mission for Climate (AIM for Climate), the CGIAR, as well the Commission on Innovation for Climate Change, Food Security, and Agriculture, the COP28 chair called for action to boost innovation in food and agriculture in order to promote both development and climate action.

The chair will choose investments in a select few high-impact technologies in collaboration with partners, with an emphasis on smallholder and climate-vulnerable populations and producers. improving promising appropriate technologies, techniques, and creativity can help all actors in the global food system to adapt and mitigate to increasing risks from rising temperatures and climate shocks. Traditional agricultural practices have a positive impact on food systems and help us respond to the realities of climate change.

The COP28 chair will complement COP26, COP27, and UN food systems initiatives by collaborating with the UN Food Systems Coordination Hub and a wide range of partners to build on the substantial momentum and activities already under way at the global, regional, and national levels in order to advance the food systems and agriculture agenda.

Keeping 1.5°C within reach and adapting food systems quickly to climate consequences are key components of the COP28 agenda, which emphasizes equitable development, sustainable livelihoods, and human well-being. The Global Goal on Adaptation, which is also being advocated for adoption at COP28, places a strong emphasis on food systems and agriculture, according to the COP28 Chair.

• Dubai wants to establish itself as a center for luxury by growing its fine dining industry. It helped to rank first in the Middle East with a Michelin Guide.
• Gordon Ramsay and renowned French chefs have been drawn to the emirate, and today’s creative homegrown chefs offer fusion cuisine that represents the global aspect of the region. Although French chef Renaud Dutel never imagined that his work would take him to Dubai, the United Arab Emirates, he has discovered that the city is developing into a culinary center.
  Dutel is happy to have “taken the risk” five years after accepting an invitation to work at a posh restaurant in the Gulf financial and tourism center known more for its skyscrapers than its culinary scene.
  Sitting next to a skillet of sizzling lobster, he remarks, “I think Dubai is at the starting point, but is on the way toward becoming one of the top places in the world to come to dine.” Stay is a Michelin-starred restaurant serving French cuisine and is located on the city’s famous man-made Palm Jumeirah island.
  There are almost 13,000 eateries and cafes in Dubai, some of which are already well-known worldwide.
  The first Michelin stars were given to 11 restaurants in Dubai in 2022, and more are expected to join the esteemed group this year. Michelin’s top rating of three stars was attained by only a few, including Yannick Alléno’s Stay, which received two stars.
  Issam Kazim, who works in the tourist and economy department of the local government, stated that Dubai’s gastronomy scene has made the city one of the world’s most vibrant and diverse culinary centres.
  Not as rich in gastronomic history as other Arab states, the United Arab Emirates (UAE) is a five-decade-old federation of seven emirates on the eastern coast of the Arabian Peninsula.
  Historical trading connections with modern-day Iran and Korea have had a significant influence on the meat-heavy Emirati cuisine.In contrast to many Western culinary traditions, it did not experience the “gastronomization,” according to Loïc Bienassis of the European Institute for the Cultural and Historical Study of Food. Still, he believes, it “can be done.” “And political will has a part to play.”
  The city has developed a distinct culinary identity since foreigners now make up a large majority of the native Emirati community.
  Moonrise’s co-owner and head chef, Solemann Haddad, characterized the cuisine as having three distinct flavors: Arabic, Japanese, and European, with a final touch of “100% Dubai.”
  At the age of 27, Haddad, who was born in the city to Syrian and French parents, was awarded the coveted Michelin star in 2022.

  He claims that his recipes capture the multicultural essence of Dubai by fusing ingredients like date syrup with chutney.

  Dubai has become a hub for business and luxury, and now it’s drawing some of the biggest names in food from around the globe, like Alléno and fellow Frenchman Pierre Gagnaire.

  He claims that a fresh, youthful generation of domestic chefs is emerging. “Many of them are becoming well-known throughout the world.”

  In addition to chefs, several of Dubai’s rising culinary stars are restaurateurs, such Omar Shihab, who was born in the United Arab Emirates into a Jordanian family.

  This year, Boca, the restaurant he established, received a Michelin Green Star for sustainability.

  Shihab gets the majority of his goods from the United Arab Emirates, which is remarkable considering that the nation imports more than 80% of its food.

  “Let’s face it, we live in the desert,” he says, “but through our sourcing policy, we prioritise local ingredients.”

  Some 30-40 per cent of fruit and vegetables served at Boca come from hydroponic Emirati farms, and up to 80 per cent of the fish is sourced from the UAE or nearby shores, says Shihab.

  He claims, “We don’t have either local or regional suppliers” for meat and poultry, but we do make sure the farms we depend on are known by name. We know a little bit about their practices, no matter where they are in the world.”

Albicocca e Pane at Al Mahara, Burj Al Arab, and L’Olivo

The unassuming Albicocca e Pane (apricot bread) of L’Olivo is given a Michelin star makeover. This exquisite delicacy, which is a picture of pale amber and cream, is filled with a variety of summery flavors and contrasting textures, including a bit chewy, billowing meringue, With crispy bread crumbs, the almonds, and an aromatic apricot sorbet, a satiny-smooth Chantilly cream is served.

At Butcha Turkish Steakhouse and Grill, City Walk, there is Baklava.

Is there any better way to end a meal than with some of the world-famous baklava from the renowned Turkish restaurant and butcher shop Butcha? No, we believe. Paper-thin pastry made from filo is covered with ground pistachios in this recipe, which is then cooked till crunchy, golden, and flaky after being dipped in a floral syrup. Turkish ice cream, which is evidently created using traditional methods, is added to the meal, making it even more delectable.

Glace Au Yaourt Grec in Jumeirah Al Qasr, French Riviera

There aren’t many desserts that are as exquisitely presented and delectably delicious as the Glace Au Yaourt Grec at French Riviera. They are simple yet sophisticated, and decadent yet refined. Greek yogurt’s tanginess is pleasant and thick and creamy. A liberal drizzle of honey deftly balances the ice cream, while red berries give color and jammy richness and a sprinkling of pecans adds textural crunch.

Murray’s by Dhow & Anchor’s Malai Kulfi at the Jumeirah Beach Hotel

The Malai Kulfi at Murray’s, the newest curry restaurant in town, is a must-order since it is the perfect remedy for a meal that is hot and spicy. The aromatic, firm-textured ice cream has a delicately nuanced, nutty caramel flavor that will not only please palates but also chill them. The quintessential Indian summertime beverage, falooda, pistachios, and basil seeds are also included in the serving. I’ll stop here.

The Hide, Bailey’s Crème Brûlée, and Jumeirah Al Qasr

When you return to The Hide, save space for dessert and make the blatantly decadent Baileys crème brûlée your standard selection. This is the sort of grownup treat that tastes so good that it overshadows everything else. It has a glittering, caramelized sugar crust that demands to be cracked open and a delectable Baileys-infused custard base lying behind.