50 of the best things we ate in Dubai

 The container burns the starter starter at JW's Steakhouse

Foie Gras does not always support everyone, but this impressive starter has made everything work. A suspicious container, cautiously burns the goose's liver, broken in the mouth along with sliced ​​caramel apples. The result is a pile of complicated flavors that stops with a very smoky curve.

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No, Peking duck is ceremonially arranged so that the newborn children are covered with a nice piece of cloth on your table, covered with paper-thin hotcakes with leeks, cucumbers, and freshly sliced ​​hoi sin candy sauce. When you season tight, rich and fragile skin, you may understand that making your palms worthy.

The most beloved Southeast Asians can be very unusual on Dubai store shelves. Thanks to Spinneys, at that time, the sweet yellow pieces that were addictive were in the hands, had been stripped, pressed, and arranged for consumption. With a dubious feeling - but healthier and healthier than - Juicy-Fruit gum, jackfruit is very flexible (you can even burn it in coconut oil to make chips, and the seeds can be cooked like chestnuts), but they may be as large as planned nature - new, fat and the sky is the limit of candy there.

Kibbeh nayeh at Al Qasr

The key to super kibbeh nayeh - raw minced lamb pounded with bulgur wheat and flavor in a factor doused with olive oil - is freshness. Whoever comes, he must ally with the butcher. However, according to the reddish changes in the presentation of this dynamite, colleagues at Al Qasr clearly partnered with colleagues from slaughterhouses. Rich, flavorful and with the presence of a strawberry mousse, that was enough to trap the least oily numbskull around his neck.

Lobster laughter in the Gazebo

It is important to check 150 things on the Gazebo menu that are big enough to look for real diamonds. Masala laughter highlights a large lump of fresh lobster, sauteed leeks, tomatoes and black pepper. This is actually a special dish that confirms a lot about this autonomous restaurant's desire to convey a message about amazing North Indian food.\

Boiled sea scallops with caramelized pork and watermelon in Verre

What else can you count on from consecutive winners from the Time Out Restaurant of the Year inventory? This dish is actually chic. Boiled sea scallops are very sensitive, red meat intestines are very extreme and watermelons are sauteed out cold. The taste and surface of the candy ensemble is enhanced by using a small amount of clean ginger emulsion, to make every bite stumble you have to hold it as long as you need money to pay for the dish.