Why are pumpkin spice lattes so addictive?

First made available to the public in 2002 in a handful of North American stores in Vancouver and Washington, DC, the Starbucks pumpkin spice latte started as an experiment. The coffee chain’s product manager, Peter Dukes, spent months developing a new seasonal drink in the Starbucks laboratory. Despite the pumpkin-flavoured drink not being the most…

Why the world is going crazy for Jollibee

Last October, Jollibee opened their 37th store in America. It was their second in New York State, but their debut in Manhattan. The first person arrived and started to queue 20 hours before its 8am opening. Despite the cold and persistent rain, a steady stream of people joined the queue throughout the night and into…

Pierre’s Bistro & Bar

For Pierre Gagnaire, this is his second act in Dubai. A reinvention upon his return to the city that once lauded and loved him. His previous restaurant, Reflets, ran from 2008 until it’s closure in 2016 and was the Gallic temple of fine-dining, regarded by many as the best restaurant in the city. But times…

Scalini

There’s an idea of Italian food as the “food of the soul”, and it’s something that’s been lost in recent years. We lost it amid a rush to modernise and change. It was usurped by restaurants with “concepts” that need explaining to you, food being served on things other than plates, waiters in trainers addressing…

Chef Michael Mina on his new launch in DIFC

Another big-name chef has opened a restaurant in Dubai. Egyptian-born American-based chef Michael Mina has just launched Mina Brasserie in DIFC on the site of what was the Firebird Diner. He tells us why he chose Dubai for his first overseas restaurant, why Middle Eastern food is the next big trend globally and how he…