There’s something about going for brunch in Dubai that has become intrinsically linked with an afternoon on the French fizzy pop that segues into a wild night on the town. It shouldn’t really be like that, at least not always, so could the new Friday brunch at Zheng He’s be the classy alternative? The setting…
There are places you can go for a curry where they’ll experiment and try to be creative with the Indian food, places like Asha’s at Wafi City for example. But it’s pricy and a bit fussy. And then there are many places that are cheap and authentic, but the surroundings are a little rough and…
There’s something about Thai food that’s a real crowd pleaser – everyone likes it. I bet you can’t think of a single person who doesn’t: those who veer away from the spiciness of Indian food will still gamely devour a green curry, and even the fussiest of eaters won’t go foraging through a pad Thai…
If Europe was a playground then the Belgium would be that strange skinny child who dresses a bit weird, hangs around with France and doesn’t really harm anyone. There’s nothing to really dislike about Belgium and despite their strange fixation with dipping their chips in mayonnaise, they’re not really a place you think of when…
The man at the Festival City taxi queue handed me a slip of paper with the number 152 on it. Some time later the first cab for some time pulled up and he called out the next number in line. It was 104. It was time to give up and get something to eat. Steam…
As Beijing unveils its gigantic new airport today, another spectacular Chinese marvel has thrown open its imperial doors closer to home. Seated in the eye of the pyramid in Raffles’ Noble House, it becomes patently clear as the evening progresses that, just as China is currently winning the race for the world’s biggest and most…
If you haven’t been to Downtown Burj Dubai then it’s worth a look, if only to see the Burj Tower up close. You can’t really miss it, although every time I drive past I’m convinced that it’s leaning to one side. An optical illusion I’m sure. What is for certain though is that despite being…
Someone once told me that one of the reasons chefs in upmarket restaurants like to use foam on dishes is because it quite difficult to do and requires specialist equipment. In other words, it’s not something that you can easily recreate at home yourself. This may, or may not be true, but when you specialise…
Matt Pomroy 