6 Regional Chefs On the Restaurants They Keep Going Back To

I’m what’s called a ‘Jooksing’ – a Cantonese term for overseas Chinese born in Western environments. My father’s from Hong Kong, my mother’s from Singapore, and I was born in Canada, raised between cultures, kitchens and expectations. Food was always the common language at home. For me, cooking has always been about identity, and that’s what my “third culture cooking” is rooted in.

One of the most unforgettable meals I’ve had was  in Tokyo at a fifth-generation unagi restaurant run by former boxers – it was walking distance from the fish market. Everything was about discipline and restraint – no excess, just precision. I had a simple unagi over rice, but it was anything but simple. I still remember the chef’s hands, his presence, and the quiet intensity of the room. It made me reflect on my own journey - coming from many places, and how that shapes the way I cook.

For a truly exceptional meal in the region, I’d go to Trèsind Studio and Chef Himanshu Saini. The food is incredibly precise, but never about showing off; it feels intentional and grounded in identity, which I really respect. One of the most underrated spots is  Cadence by Chef Dan Bark. It’s technically excellent but still personal, with a strong sense of Korean influence, and it has a warm, thoughtful dining experience.

Next on my list is Le Du in Bangkok – I’m excited to see Chef Tonn’s new menu and how he continues to evolve Thai flavours with such clarity and creativity. For late-night food, it’s always Pickl. My order is a double burger, extra onions and pickles, and a Coke Zero. My favourite cuisine is Japanese, especially sushi. I love places like Shoushin in Toronto, Tsukiji in Tokyo and Shunji in Santa Monica. I really respect the discipline and precision behind it; it’s something I always enjoy experiencing rather than trying to replicate.

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I started cooking as a natural extension of the hospitality I grew up around; it’s something deeply rooted in my upbringing and traditions, and what I do now keeps me closely connected to that sense of culture, family and gathering. I’m proud to have built the first homegrown smokehouse in the UAE. For me, food has always been less about profession and more about continuation - of memory, of heritage, and of how we take care of people.

The best restaurant I’ve ever eaten at is FZN by Björn Frantzén, known for his ultra-modern Nordic fine dining and three-Michelin-star-level precision. It’s not a place where you “order” in the traditional sense; you’re taken through a carefully constructed tasting journey. Every course is deeply thought through, and what stays with you most is the discipline of the entire team. 

For a truly exceptional meal in the region, I’d go to Qasr Elkababgi for Egyptian cuisine done properly. It’s known for its charcoal-grilled kebabs, kofta and traditional Egyptian-style appetisers. One of the most underrated spots for me is Harrumanis, an eatery focused on comforting Malay dishes inspired by regional and family recipes. It’s world-class cooking in a very unassuming setting, everything feels personal, intentional and tied to a story. I usually find myself drawn to places led by chefs from our community – from Chef Akmal at Harrumanis to Chef Amin Ebrahimi from Iranish. The best meals I’ve had recently haven’t been about concept or hype, they’ve been about feeling looked after. That’s the real secret.

For late-night food, it’s always Al Safadi, it is a Lebanese staple in Dubai. I always go for the shawarma, especially the meat toppings on the chicken shawarma. My favourite cuisine to eat out is seafood, and the best place for it is Yahya’s Seafood Restaurant at Waterfront Market in Deira. It’s a choose-your-own-fish setup where they cook it exactly how you want it. 

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