He goes by many names: maestro, teacher, grande chef, culinarian, poet, scholar, raconteur, friend. To many, though, he is simply David. Here recently with Alain Ducasse.
Keeping small businesses in JLT going since 2024. Here at San Wan Hand-Pulled Noodles in Cluster F, where the crispy wontons and beef noodle soups are hot and fragrant, every mouthful an unexpected treasure of intense flavour and possibly tongue-searing broth.
At the heart of great hospitality lies a pressing desire to create a better, warmer, more generous, and celebratory world. Frequently, it is nostalgic, the balm for an old sadness, a childlike need to feed the past. It grows out of a never-never fantasy, but all great chefs, sommeliers, restaurant managers and those who strive for greatness within the industry recognise the collective strength and expertise of their teams. Last night, at the fifth Gault&Millau UAE Gala, we celebrated just that. My heartfelt thanks to everyone who attended, and congratulations to all the winners and every restaurant that made it into the 2026 guide. All 203 reviews are now live on the Gault&Millau UAE website, and the printed guide is available to purchase online.
“Come quickly, I am tasting the stars!” Attributed to the young Benedictine monk Dom Pierre Pérignon in the 17th century. Here last week at TakaHisa with cellar master Vincent Chaperon for the reveal of the restaurant as the region’s first Dom Pérignon Society Member. Plus, tasting P2 2006 and P3 1992 with lunch.
