An of­fer you can’t refuse

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ubai Res­tau­rant Week of­fers food­ies a chance to dine in 15 of the emi­rate’s most no­table restau­rants for just Dh199 a per­son, a con­sid­er­able sav­ing on the usual prices. It runs from Thurs­day un­til March 4, and there are two sit­tings a night: 7.30pm and 9.30pm.

We sam­pled the menus for the best dishes.

DFagotelli car­bonara at So­cial by Heinz Beck, Wal­dorf As­to­ria Palm Jumeirah Heinz Beck, the ge­nius be­hind La Per­gola, the only res­tau­rant in Rome with three Miche­lin stars, serves up food you will re­mem­ber long af­ter the last bite. His fagotelli car­bonara – a dish he is rightly fa­mous for – nearly brought me to tears with joy. These thin, delicate pasta parcels en­velop a rich mix of egg yolk, Parme­san and pecorino cheese. The pasta bursts in your mouth, bring­ing forth a gush of creamy, deca­dent sauce. Savour them one at a time. Do not miss your chance to meet Beck on Thurs­day – he will be in So­cial, min­gling all night. Tres leches at Mayta by Jaime Pe­saque, DIFC The menu at this res­tau­rant, from glob­ally renowned Peru­vian chef Jaime Pe­saque, is packed with flavour. We de­voured the sig­na­ture mariscos with charred oc­to­pus, squid and roasted pota­toes, served with a mor­eish aji chimichurri sauce. How­ever, the tres leches dessert stole the show. The sim­ple sponge cake ar­rives drown­ing in a creamy pool of heavy cream, sweet­ened con­densed milk and evap­o­rated milk. It is served with sour ice cream that has a hint of lime zest – just the right amount of acid­ity to bal­ance the sweet­ness. Jaime Pe­saque will be in Mayta’s kitchen on Satur­day. Chilli-miso chicken Yakiniku at Okku, The H ho­tel The gen­er­ous set menu here will serve up four dishes, two desserts, edamame and a side of steamed rice. My favourite dish was the chilli miso chicken yakiniku. The slightly charred, ro­bata- grilled chicken is glazed with chilli-miso and comes skin on. My ad­vice: keep the skin on and en­joy all the sweet, sticky, guilty flavours.

Sta­cie Over­ton John­son

Fu’s for­bid­den rice, one of chef Pierre Barusta’s sig­na­tures. De­spite the dry de­scrip­tion of the dish on the menu, this is far more in­ven­tive than the or­di­nary seafood fried rice I was an­tic­i­pat­ing. In­stead it has tiny, rus­tic black-rice grains swim­ming in a rich broth that is some­where be­tween soup and sauce, en­tic­ingly flecked with pieces of baby oc­to­pus and edamame. De­li­cious, if a lit­tle salty. On top sit gen­er­ous slabs of seafood – scal­lops, prawns, cala­mari – ag­gres­sively but ex­pertly seared, ten­der and fresh. Ex­tra vis­ual flair comes from jut­ting sticks of as­para­gus and bursts of Parme­san-co­conut foam.

Rob Gar­ratt

Tawa Kee Cham­pen at Rang Ma­hal, JW Mar­riott Mar­quis The set menu at Rang Ma­hal fea­tures flavours from all around In­dia, but the one that stands out is the Tawa Kee Cham­pen – a lamb chop served as part of a ke­bab plat­ter. The South Aus­tralian lamb is mar­i­nated with Tha­lassery pep­per and fen­nel, pan-grilled, and placed atop a bite­sized por­tion of chana masala (spicy chick­peas). Ev­ery bite of the juicy, ten­der, melt- in- the- mouth lamb chop bursts with flavour. The plat­ter comes with pick­les and chut­ney – but the lamb chop needs no help from those ad­di­tional flavours.

Aarti Jhu­rani

BBQ veal short rib at Ma­rina So­cial, In­ter­Con­ti­nen­tal Ho­tel Dubai Ma­rina At English chef Ja­son Ather­ton’s Dubai res­tau­rant, it was no shock to dis­cover the best dish has flashes of flair di­rectly in­spired by his home coun­try. How­ever, the small York­shire pud­ding sit­ting along­side the BBQ veal short ribs was slightly vis­ually eclipsed by a minia­ture cow­shaped gravy boat – the re­sul­tant ap­pear­ance of the cat­tle-shaped ves­sel seem­ingly re­gur­gi­tat­ing its own jus should guar­an­tee that any waver­ing vege­tar­i­ans will re­mem­ber why they ditched the plea­sures of cooked meat. For the rest of us, the pull-apart-ten­der veal, pre­sented on a chop­ping board with an ad­di­tional side pot of charred sweet­corn, was a re­minder of the finest ben­e­fits of our car­niv­o­rous life choices. Ather­ton will meet and greet din­ers at Ma­rina So­cial on Fe­bru­ary 26.

Adam Work­man

Courtesy Mayta by Jaime Pe­saque

Tres Leches at Mayta by Jaime Pe­saque.

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