Behind the scenes at the National Museum’s Pavilion Café with renowned Lebanese chef Hussein Hadid
Celebrated chef Hussein Hadid gives us the lowdown on the newly opened Pavilion Café, a beautiful escape nestled between the National Museum’s historic grandeur and the iconic Beirut Hippodrome.
How the rise of modular experiences in Dubai is reshaping the F&B retail sector in hospitality
Nithin Mathew Thombil, co-founder of wheelsAHOY, believes that Dubai is witnessing a significant shift in its retail and F&B landscape. In this article, he explores the drivers behind this change, the cost advantages of modular solutions and how the upcoming tourist season is shaping up.
Samyukta Nair, founder of LSL Capital, talks expansion UAE
LSL Capital represents a curated collection of restaurants that seamlessly blend tradition and innovation in hospitality.
Breaking records with chef Sanjay Thakur
In an exclusive interview with chef Sanjay Thakur, we learn more about his experiences in creating the world’s highest pop-up restaurant.
Portugal: a genuine culinary compass
Defined by both history and geography, Portuguese cuisine has plenty to offer diners,from its iconic sardines, fresh from the Atlantic Ocean, and popular cod, to its flavorsome Iberian pork and world-famous pastel del nata sweet treats. José Avillez, chef at Grupo José Avillez and a reference in Portuguese gastronomy, takes us on a culinary tour of his homeland, crossing mountains and coastal cities, with a little island-hopping in between.
Getting to know Jerome Chammassian, GM of La Petite Maison
Located in The Avenues, Kuwait City, Midar offers a sophisticated yet nostalgic seafood experience that draws inspiration from Kuwait’s golden era of the 1960s and 1970s, a time of prosperity in design and culture.
Guatemalan cuisine with chef Juan B. Ancheita with Double Tree By Hilton JBR
Executive chef Juan B. Ancheita, a Guatemalan native, brings a rich tapestry of international culinary experience to Double Tree By Hilton JBR. Here, he shares his deep-rooted passion for the culinary arts at one of Dubai’s most iconic hotels.
Keeping it local with chef Sally Hurst
Sally Hurst, a chef, explorer and writer, specializes in seasonal, farm-to-table cuisine. Here, she shares her insights.
5 experts on why we’re saying ‘Yes please’ to cheese
A favorite filling for sandwiches and used in numerous recipes, cheese remains as in demand as ever, in kitchens worldwide. Five experts offer HN a slice of their cheese-related insights on everything from regional pairings to plant-and-dairy hybrids.
Tareq Ziad Taha: an all-star is born
Located in The Avenues, Kuwait City, Midar offers a sophisticated yet nostalgic seafood experience that draws inspiration from Kuwait’s golden era of the 1960s and 1970s, a time of prosperity in design and culture.
