Breadcrumbs ![6 Regional Chefs On the Restaurants They Keep Going Back To ](https://media.sheerluxe.me/mJ_7Thei-hEYbzAKxXTp6mXx-5E=/800x0/smart/https%3A%2F%2Fsheerluxe.me%2Fsites%2Fsheerluxe-me%2Ffiles%2Farticles%2F2026%2F05%2Fsl-me-260526-site-assets-6-regional-chefs-on-the-restaurants-they-keep-going-back-to-hero-mobile.jpg) ![6 Regional Chefs On the Restaurants They Keep Going Back To ](https://media.sheerluxe.me/jYOKwtiSbd6PoL-M3HWzuFfTyQQ=/400x0/smart/https%3A%2F%2Fsheerluxe.me%2Fsites%2Fsheerluxe-me%2Ffiles%2Farticles%2F2026%2F05%2Fsl-me-260526-site-assets-6-regional-chefs-on-the-restaurants-they-keep-going-back-to-hero-mobile.jpg) Images: NATHAN EVANS | @restaurant.potong | @GIRL.AND.THE.GOOSE | @kasthamandap.ae | @Kinoya.ae | @Restaurantfzn | @MIDDLECHILDMIDDLECHILD | @Harummanis.51 | @HATTEMMATTAR [Food & Drink](/life/food-drink) / 26 May 2026 # 6 Regional Chefs On the Restaurants They Keep Going Back To From Tokyo ramen counters and Basque fire-cooking to nostalgic shawarma spots in Dubai, the world’s best meals often stay with you long after the final bite, especially for these chefs. Here, six regional culinary names – including the founders behind Jun’s, Middle Child, Kinoya, and Girl & the Goose – share the restaurants that have shaped how they cook and eat. [ Save To My Favourites ](/user/login?destination=/markdownify/node/4260) Images: NATHAN EVANS | @restaurant.potong | @GIRL.AND.THE.GOOSE | @kasthamandap.ae | @Kinoya.ae | @Restaurantfzn | @MIDDLECHILDMIDDLECHILD | @Harummanis.51 | @HATTEMMATTAR All products on this page have been selected by our editorial team, however we may make commission on some products. ## Kelvin Cheung ### Chef – Founder of Jun’s Dubai **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**](https://www.instagram.com/tresindstudio/) **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](https://www.cadence-danbark.com/home) 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**](https://www.ledubkk.com/) **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](https://www.instagram.com/pickl.mena/). 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](https://www.shoushin.ca/) in Toronto,[ Tsukiji](https://tsukijisushiomakase.com/english/) in Tokyo and [Shunji](https://www.instagram.com/shunjijapanesecuisine/) in Santa Monica. I really respect the discipline and precision behind it; it’s something I always enjoy experiencing rather than trying to replicate. *Follow* [@CHEFKELVINCHEUNG](https://www.instagram.com/chefkelvincheung/) & *visit* [ JUNSDUBAI.COM](https://www.junsdubai.com/) ## Hattem Mattar ### Chef – Founder of Mattar **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**](https://www.restaurantfzn.com/) **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**](https://www.elkbabgi.com/) **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,](https://www.harummanissg.com/) 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](https://www.instagram.com/iranishdxb/?hl=en). 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,**](https://alsafadi.ae/) **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](https://www.instagram.com/yahya.seafood/?hl=en) at Waterfront Market in Deira. It’s a choose-your-own-fish setup where they cook it exactly how you want it. *Follow* [@HATTEMMATTAR](https://www.instagram.com/hattemmattar/) & *visit* [MATTAR.AE](https://mattar.ae/) [ ![](https://media.sheerluxe.me/u56SMNDyjYybV4Ef1fJthBvBOr0=/800x0/smart/https%3A%2F%2Fsheerluxe.me%2Fsites%2Fsheerluxe-me%2Ffiles%2Farticles%2F2026%2F05%2Fnew-6-regional-chefs-on-the-restaurants-they-keep-going-back-to.jpg) ](https://www.instagram.com/cadence_restaurant/?hl=en) @Cadence_Restaurant | @TresindStudio [ ![](https://media.sheerluxe.me/FoR-hrvp4o5Th8e0gZgQulkkUlA=/800x0/smart/https%3A%2F%2Fsheerluxe.me%2Fsites%2Fsheerluxe-me%2Ffiles%2Farticles%2F2026%2F05%2F6-chefs-share-their-favourite-restaurants-1.jpg) ](https://www.instagram.com/harummanis.51/?hl=en-gb) @Harummanis.51 ## Elias Kandalaft ### Chef – Founder of Pinch Gourmet **I grew up in Dubai after my family moved here in 1990,** and today I’m the founder of [Pinch Gourmet](https://pinchgourmet.com/catering/), a five-time Caterer Middle East Award-winning catering company, and co-founder of [The Art of Hosting](https://www.instagram.com/theartofhostingdxb/), formed through the merger of Pinch Gourmet and Tonique Collective in 2025. After training at Le Cordon Bleu and working across French, Italian and BBQ restaurants in Canada, I returned to Dubai in 2014 to launch Pinch Gourmet, built around honest, from-scratch cooking. **The best meal I’ve ever had was at** [**FZN**](https://www.instagram.com/restaurantfzn/) **by Björn Frantzén** – the tasting menu felt more like theatre than dinner, with incredible hand-dived scallops and some of the warmest service I’ve experienced. In the region, [Jun’s Dubai](https://www.instagram.com/junsdubai/?hl=en) is a standout for me; Chef Kelvin Cheung’s mix of Indian and Far Eastern flavours is completely original, and I keep going back for the Zaatar Chaat and Miso Chilean Seabass. I also think [Maisan15](https://www.instagram.com/maisan15/) deserves far more attention for its consistently brilliant cooking and relaxed neighbourhood feel. **Next on my list is** [**Middle Child**](https://www.instagram.com/middlechildmiddlechild/?hl=en) **by Chef Lynn Hazim,** mainly because I’ve never heard people rave so much about a club sandwich, along with the steak and jammy onions. Late nights usually end at [ Shogun](https://www.instagram.com/shogunkorean/?hl=en) or [Sonamu](https://www.instagram.com/sonamudxb/) for Korean BBQ, seafood pancakes and bibimbap, while Mediterranean food is probably my favourite cuisine overall. I love [GAIA](https://gaia-restaurants.com/dubai-restaurant/gaia-dubai) for its Fish 3 Ways and baby goat, while [Taverna](https://www.tavernagreek.ae/) is my go-to for grilled catch of the day and slow-cooked lamb. I can’t talk about Mediterranean dining without mentioning [LPM Restaurant & Bar](https://lpmrestaurants.com/) either – especially for a Tomatini or two at the bar. *Follow* [@THUNDERKAFT](https://www.instagram.com/thunderkaft/) & *visit* [PINCHGOURMET.COM](https://pinchgourmet.com/catering/) [ ![](https://media.sheerluxe.me/cbKDLLhCCNjpJwy-Qih3rNPVAYA=/800x0/smart/https%3A%2F%2Fsheerluxe.me%2Fsites%2Fsheerluxe-me%2Ffiles%2Farticles%2F2026%2F05%2F6-chefs-share-their-favourite-restaurants-3.jpg) ](https://www.instagram.com/middlechildmiddlechild/?hl=en) @MiddleChildMiddleChild [ ![](https://media.sheerluxe.me/X-nBQTd8bTmZrL3sLNMe-Pkoz90=/800x0/smart/https%3A%2F%2Fsheerluxe.me%2Fsites%2Fsheerluxe-me%2Ffiles%2Farticles%2F2026%2F05%2F6-chefs-share-their-favourite-restaurants-4.jpg) ](https://www.instagram.com/emsherifcafedubai/?hl=en) @EmSherifCafeDubai ## Lynn Hazim ### Chef – Founder of Middle Child **Before opening** [**Middle Child**](https://www.instagram.com/middlechildmiddlechild/?hl=en)**, I worked at Google for almost 10 years, but food was always what I obsessed over outside of work** – cooking for people, travelling for meals, and planning my days around where I was going to eat. Eventually, I realised it was the only thing I genuinely wanted to spend my time on, so I left corporate life to build something personal and comforting that people could keep coming back to. **One of the most unforgettable meals I’ve had was at** [**Asador Etxebarri**](https://www.asadoretxebarri.com/) **in the Basque countryside.** Everything was cooked over fire with incredible simplicity and precision, and it completely changed how I think about restraint in cooking. Seeing Chef Victor Arguinzoniz at work really stayed with me. **Next on my list is** [**Cervejaria Ramiro**](https://www.cervejariaramiro.com/) **in Lisbon.** I love places that are loud, simple and product-driven, and everyone talks about the delicious giant scarlet prawns there. For late-night food, it’s always [Marmellata](https://www.instagram.com/marmellatalove/?hl=en) in Abu Dhabi; my order is a margherita pizza every time. **My favourite cuisine is Lebanese.** It’s incredibly versatile, deeply social, and in Dubai, we’re lucky to have so many great spots that I rotate depending on mood. In the region, I think [Em Sherif](https://emsherif.com/) has really helped redefine Lebanese dining beyond the classic mezze stereotype, showing that dishes can still be generous and inspired by tradition, but elevated in a way that feels special without losing its soul. *Follow* [@MIDDLECHILDMIDDLECHILD](https://www.instagram.com/middlechildmiddlechild/?hl=en) [ ![](https://media.sheerluxe.me/L2JlC4pTIx7dWOsn8FRqwIdCq3I=/800x0/smart/https%3A%2F%2Fsheerluxe.me%2Fsites%2Fsheerluxe-me%2Ffiles%2Farticles%2F2026%2F05%2F6-chefs-share-their-favourite-restaurants-5.jpg) ](https://www.instagram.com/taqueria_elprimo_dubai/) @Taqueria_ElPrimo_Dubai [ ![](https://media.sheerluxe.me/IdftD4JnnSxqFv5amo_qXPKKuYc=/800x0/smart/https%3A%2F%2Fsheerluxe.me%2Fsites%2Fsheerluxe-me%2Ffiles%2Farticles%2F2026%2F05%2F6-chefs-share-their-favourite-restaurants-6.jpg) ](https://www.instagram.com/kinoya.ae/?hl=en) @Kinoya.ae ## Neha Mishra ### Chef – Founder of Kinoya **I spent many years in advertising and production before moving into food, where I’ve now been for over a decade.** Cooking started as an obsession in my own time, especially Japanese food and I became hyper-focused on it, constantly cooking, researching and doing R&D until it naturally turned into a career in Dubai. **For me, a favourite restaurant or dining experience always depends on memory and context** – where you were, who you were with, and who you were at that point in your life. Food is never just food; it’s the full experience around it. One of the best dining experiences I’ve ever had was at Suzuran, a ramen restaurant in Tokyo that has sadly now closed. It was the beginning of my love affair with ramen and my journey into it, and it was genuinely life-altering for me. **I’ve always been a street food person at heart.** Growing up in Dubai, I still love going back to old areas like Karama and Bur Dubai. There’s something nostalgic about them, and I like seeing how the city has evolved in those same spaces. I’d like to see places like [Khori Special Kebab](https://www.instagram.com/khorispecialkabab/) get the recognition they deserve on global lists. For late-night bites, it’s always chai in old Dubai or on Beach Road, or a shawarma from a small cafeteria like [Antar](https://www.instagram.com/antarcafeteria.businessbay/). I also love going to [Middle Child](https://www.instagram.com/middlechildmiddlechild/?hl=en) – what Chef Lynn has created feels so specific to Dubai, like it could only exist here. I also really admire what Thai-inspired eatery[ Manao](https://manao.ae/) is doing. There’s something about the food, atmosphere and DNA of these newer Dubai spots that feels very exciting. My favourite cuisine is Japanese first and foremost, followed closely by Mexican – I love places like [El Primo](https://www.instagram.com/taqueria_elprimo_dubai/?hl=en) [Taqueria](https://www.instagram.com/taqueria_elprimo_dubai/?hl=en). I also think International City is incredible for Chinese food if you know where to go. *Visit* [KINOYA.COM](https://kinoya.com/) ## Gabriela Chamorro ### Chef – Founder of Girl & The Goose **Growing up in Nicaragua, food and tradition were always deeply connected for me,** which eventually led me to create [Girl & the Goose](https://girlandthegoose.com/), the UAE’s first restaurant dedicated to modern Mesoamerican cuisine. What began as an underground supper club slowly evolved into something much bigger. I was originally self-taught before training at the Culinary Institute of Barcelona, but my cooking is still heavily shaped by memory, travel and street food culture. **I’ve been lucky enough to eat at some incredible restaurants around the world, but for me, the most unforgettable meals are never just about the food.** It’s about intention, hospitality and how connected the experience feels to a place and its people. For a truly exceptional meal in the region, I love [Trèsind Studio](https://tresind.com/) by Chef Himanshu Saini. What he’s created feels incredibly refined and thoughtful; there’s precision and creativity, but also a deep respect for Indian cuisine and identity that I really admire. **I’m always drawn to smaller, family-run places.** One place I love is [Kasthamandap](https://www.instagram.com/kasthamandap.ae/) Restaurant in Karama, known for its bold and deeply comforting Nepali food. It’s completely unpretentious, but the flavours are incredible – order the momos, Thakali set and sekuwa. I naturally gravitate towards cuisines with strong cultural identity and depth of flavour, especially Latin American, Thai, Indian, and Middle Eastern food. In Dubai, I love [Café Isan](https://www.cafeisan.co/) for Thai cuisine, [El Primo](https://elprimotaqueria.ae/) [Taqueria](https://www.instagram.com/taqueria_elprimo_dubai/?hl=en) for Mexican street food, [Calicut Paragon](https://paragonrestaurant.in/) for Indian cuisine and [Bait Maryam](https://www.instagram.com/uae.baitmaryam/) for comforting Levantine dishes. For me, the best food is always the kind that feels true to its roots. **I’m excited by restaurants that feel deeply connected to their culture while still pushing things forward creatively.** [Potong](https://www.restaurantpotong.com/) by Chef Pichaya Soontornyanakij is a restaurant that excites me and is high on my list, along with the vegetarian [Amrutha Restaurant](https://www.instagram.com/amrutharestuae/?hl=en) in Karama, where the cooking feels honest and rooted in community. For late-night cravings, it’s usually [Pickl](https://eatpickl.com/). 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