From the United Arab Emirates to the Kingdom of Saudi Arabia, these are the dishes that have defined our dining across the GCC.
Restaurants may come and go, but our appetite for a truly great plate never fades. The FACT team can be found across the region, sampling the good, the bad, and the exceptional. We eat at every kind of restaurant and experience every type of meal, booking the buzzy new openings, revisiting the icons, and chasing the dishes worth building a meal around. To spare you the guesswork, here are the best bites we ate in Abu Dhabi, Dubai, and Riyadh this month.
The best dishes we ate in February 2026
Lemongrass Beef Skewers at Chôm Chôm Dubai
At Chôm Chôm Dubai, the lemongrass beef skewers capture everything that makes this neighbourhood spot so addictive. Grilled minced wagyu arrives smoky and juicy, perfumed with lemongrass and char, then wrapped in crisp lettuce with Vietnamese herbs that bring freshness and bite. The sriracha nuoc cham is salty, sweet and tangy with a warm chilli hum that keeps you reaching for the next bite. It’s a hands-on, street-style hit, proving why this Hong Kong export is already carving out a place in Dubai’s dining scene with bold Vietnamese flavours. – David Tapley, Editor-in-Chief.
Mazara Prawns Gnocchetti at Lion In The Sun Dubai
At Lion in the Sun Dubai, the sky-high setting and African-influenced decor set a dramatic scene, but it’s the gnocchetti with Mazara prawns that quietly steal the show. Pillowy, homemade potato gnocchetti arrive perfectly al dente, catching a glossy sauce of burst cherry tomatoes that tastes sun-warmed and bright. The Mazara prawns are sweet, succulent and expertly cooked, bringing a clean, briny depth that elevates the dish beyond a simple Mediterranean staple. It’s refined, comforting and confidently executed, proving the kitchen’s precision amid the venue’s bold atmosphere as a “salotto in the sky.” – David Tapley, Editor-in-Chief.
Oshinogi at KIGO Dubai
In the restaurant’s quietly cinematic Japanese setting, Oshinogi is a kaiseki course that rewards trust. Pufferfish, a delicacy that demands precise handling, is charcoal-grilled to bring out a gentle smokiness, then paired with sushi rice served in a hollowed yuzu. The effect is unexpectedly creamy, almost risotto-like, with bright citrus perfume lifting each bite. A pipette of dashi and soy adds savoury depth without overwhelming the fish. It’s restrained, daring and beautifully controlled delicacy. – David Tapley, Editor-in-Chief.
Saikyo Miso-grilled Ōmi Wagyu at KIGO Dubai
It’s rare to recommend two dishes from the same restaurant as the best things we ate during a specific month, but that is exactly what happened when I dined at KIGO. The saikyo miso-grilled Ōmi wagyu is a defining moment in Chef Izu Ani’s seasonal kaiseki, and one of the menu’s most memorable courses. In the intimate Four Seasons DIFC setting, the kitchen’s restraint feels deliberate. Ōmi beef is exceptionally rare in Dubai and prized for its fine marbling and clean, buttery finish. Here, saikyo miso is applied as seasoning rather than a glaze, lending gentle sweetness and savour without masking the meat. The wagyu arrives meltingly tender yet still structured, while the vegetables provide contrast, not competition. – David Tapley, Editor-in-Chief.
Tartare de loup de Méditerranée at Maison Mer Dubai
Chef Kavish Chimajee’s Tartare de loup de Méditerranée at Maison Mer is the kind of dish that suits its Nikki Beach address: light, precise and luxurious. Sea bass is handled with care, cut cleanly and seasoned with restraint so its natural sweetness stays front and centre. Thin ribbons of zucchini carpaccio add freshness, while a vivid green tomato relish brings lift and acidity without tipping into salad territory. The standout flourish is the bergamot sorbet. It sounds like theatre, but delivers an aromatic citrus hit that slices through the richness, resets the palate and feels perfectly in tune with the beautiful beachfront setting. – David Tapley, Editor-in-Chief.
Umami Mediterranean Seabass at Nobu One Za’abeel Dubai
The Umami Mediterranean Seabass with Tomato Dashi Ponzu is a standout at Nobu One Za’abeel, a dish that mirrors the restaurant’s sleek setting inside The Link, the world’s longest cantilevered building. The seabass is delicately cooked so it flakes cleanly, then lifted by a ponzu that’s more nuanced than sharp, with tomato adding sweetness and a rounded acidity. Dashi and mushrooms add depth, threading umami through each bite without heaviness. It feels tailored to this nightlife-driven outpost, where the menu is massaged for pace and sharing. – David Tapley, Editor-in-Chief.
The best dishes we ate in January 2026
Foie Gras Daikon at Tezukuri in Dubai
Chef Neha Mishra of Kinoya fame has teamed up with Atelier House Hospitality to launch a new Japanese temaki concept. Taking its name from the Japanese word for “handmade,” Tezukuri is built around craftsmanship, intimacy, and precision. While handrolls may be the focus, the Foie Gras Daikon (AED 80) was my favourite. The dish is comfort dressed in ceremony, with a thick slice of simmered daikon, tender and translucent, topped with a glossy, seared slab of foie gras. A savoury broth pools beneath, finished with fine chilli threads. Sweet, rich, and quietly addictive for a winter-night hit. – David Tapley, Editor-in-Chief.
Hokkaido Cheesecake Soufflé at Sea Fu in Dubai
Perched on the shoreline at Four Seasons Resort Dubai at Jumeirah Beach, Sea Fu is as much about the setting as it is the superb food. The Hokkaido Milk Cotton Cheesecake Soufflé (AED 90) is a soft finale that leans into Japanese restraint. Baked to order, the soufflé rises in the oven before landing at the table with a gentle wobble, light as chiffon yet rich with Japanese cream cheese. Apricot brings a bright lift through the warm crumb, while a scoop of white miso ice cream adds a savoury edge that keeps the sweetness in check. This signature dish is best shared and eaten immediately, as the ice cream melts into a glossy, salty-sweet sauce. – David Tapley, Editor-in-Chief.
Matilda Cake at Parker’s in Dubai
I’m not big on desserts. I stick to classics like cheesecake or tiramisu if I have a craving, so the Matilda Cake (AED 100) at Parker’s was ordered for theatrics for my five-year-old, and partly for nostalgia. I had zero intention of eating it, but as a self-confessed Flake connoisseur, I couldn’t resist. Those little shards of Flake pulled me in. I took one bite, and it was pure indulgence. It was moist, soft, and unapologetically chocolatey without being overwhelming — despite being drenched in chocolate. It somehow felt light rather than heavy, and certainly lived up to its namesake. This is the kind of cake I’d expect to exist in heaven. It’s perfect for sharing or works as a full meal on its own if you’re skipping starters and mains altogether. — Shaheera Anwar, Editorial & Partnerships Manager.
Spicy Bluefin Tuna Oshizushi at Shanghai Me in Dubai
At Shanghai Me Dubai, the Spicy Bluefin Tuna Oshizushi (AED 150) is a crowd-pleaser with a theatrical touch. Arriving as one pressed, elongated block, it’s closer to a mille-feuille than a roll, inviting you to pull away each neatly layered piece. The bluefin tuna delivers clean, buttery richness, while the spicy seasoning brings a lively kick that keeps the palate awake. A scattering of gold flake adds a touch of glam without tipping into gimmickry. It’s playful, punchy and best enjoyed one square at a time. – David Tapley, Editor-in-Chief.
Taco de Arrachera at Cocina Tres in Dubai
When I heard the team behind the FACT Award-winning Honeycomb Hi-Fi and Miss Lily’s had opened a modern Mexican restaurant, I immediately booked myself a table. Led by a team of Mexican chefs, the menu at Cocina Tres champions traditional techniques and regional breadth. Diners can graze at the dedicated ceviche bar, explore a trio of house salsas, and share plates that lean into rich spices. However, the Taco de Arrachera (AED 88) is a standout, not just for the “Insta-worthy” plating (a slender shishito pepper perched on top like a flourish), but also for how well it balances flavours. Flank steak is deepened by a dry red mole that brings sweetness, bitterness, and spice in equal measure. Burnt habanero adds a smoky heat that doesn’t overwhelm the meat, and the tortilla holds everything together with that unmistakable corn perfume. – David Tapley, Editor-in-Chief.
