The AY-VY brand will launch in Dubai with openings set to follow in New York, Ibiza, and Ho Chi Minh City.
If there’s one thing Dubai does well, it’s dining out. Located in DIFC’s Al Fattan Currency House, AY-VY Dubai is pitched as a Pan-Asian social club shaped by food, music, and design, created for guests who want theatre as much as dinner.
The design sets the tone. A strong monotone pink palette turns the interior into an immersive stage. Velvet drapery and upholstery wrap walls, banquettes, and chairs, softening acoustics and sharpening the mood. Rose-tinted steel and mirrored planes bounce reflections across the space, while a sweeping spiral staircase, washed in pink light, functions as both circulation and statement piece. Art plays a significant role at the venue, so look out for works by Michel Comte, Anselm Reyle, Ai Weiwei, and Erwin Wurm, among others.
Step outside to a terrace overlooking DIFC, where sculptural bonsai trees add a calming contrast to the skyline. Ay-vy is imagined as a “gesamtkunstwerk” that unites cuisine, architecture, light, and sound into one sensory field.
The bar is described as an apothecary: a studio for liquid expression that plays with fragrance, flavour, and form. Classics are recast with Asian accents. Think yuzu in place of lemon, shiso for mint, sesame in place of smoke, and jasmine brushed against chilli. Drinks arrive with cinematic detail, from carved ice and shapely glassware to wisps of vapour that echo the room’s aroma.
From the kitchen, there is dim sum and sushi, stir-fries and slow braises. The kitchen borrows discipline from Japanese technique, fire from Southeast Asia, and depth from Chinese classics, then reframes them through a modern lens. The omakase and sushi counters slow the tempo for close-up craft, while the robata delivers smoke and theatre.
Signature dishes include Grilled Black Cod in Shacha Sauce, Peking Duck with Caviar & Foie Gras folded into a steamed bao, Robata King Crab and Truffle & Pine Nut Dumplings. The Omakase Sequence is a ten-course journey guided by the chef, told through texture and temperature.
GO: Follow @ayvy.dxb on Instagram for more information.