6 satisfying things we got in Dubai

Tadig in the Iranian Period

This may not sound too tempting, but it is a darker, slightly-eaten, dark-cooked rectangular turmeric rice, which is scratched from the bottom of the pan after cooking, seen as first-class food in Persian Food. Like rice baked at the base of Spanish paella, the demand for caramel aspects is very pleasant, and almost in line with the use of deceptive fines.

Avocado shrimp sandwich at Le Pain Quotidien

Anything but hard to lose words at the same time as walking through the Mall of the Emirates is strong. Regardless of whether you are looking for clothes or candles, there is actually a lot to see. That is the reason this basic sarnie is this type of pleasure. Extraordinarily smooth dark bread forms a place where there is a perfect arch full of shrimp and avocado lovers.

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Cognac frozen tobacco and yogurt in Tang

Eating at Tang is not for those who understand what they like and prefer what they know. That's when you assume that Chef-Stephane Buchholzer's picture of subatomic cooking skills takes all your assumptions about food, puts it in a test tube for a big experiment and turns it into something truly fantastic. Tobacco and frozen cognac yogurt resemble the night on a plate - insight into rich and spinning smoky tobacco, hot cognac to take you to places you least expect it to be.

Shellfish in the Rib Room

Indeed, The Rib Room at The Emirates Towers is not only a frightening conventional steak restaurant, but also a professional restaurant close to fish, as exemplified by the help of cheerful little children, beautiful Tsarskaya shells straight from France. The base is ready, complete, and overflowing, touching the bottom of the mollusk with reserves, from lemons to basil mangoes, beets, fennel, mint, and even melons.

Mochi green tea in Kiku

To a certain degree of course, even with the help of Japanese mode, the familiar mochi is made on the moon through a large rabbit. However, returning to planet Earth must have been produced from sticky rice, sticky rice that has been shaken into the glue, mixed with sugar and cleaned with inexperienced tea powder - may be in a human way, in the kitchen.

Millefeuille at The French Bakery

With regard to the strong mille-feuille, it's around the surface. At the direct threat that the rectangular shape is not exactly right, all the tangled factors become the main sticky mess. Fortunately for those who have a tendency to make cakes, French Bakery has perfected its work. Here, as you narrow into a rectangle consisting of a perfectly baked main puff, the Gallic showstopper offers directions to thick vanilla pudding while maintaining its structure for the best chomp. Not entirely milu Feuille is a pleasant pleasure, this is the design achievement for the shape that Gustave Eiffel has - correctly, almost.