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Food ReviewGordon Ramsay’s Hell’s Kitchen in Dubai: Three To Try

Words by Kelly Crane

Dubai’s got its very own Hell’s Kitchen by the profanity-ridden celebrity chef Gordon Ramsay. And here are three dishes you should get stuck into when you visit.

Dubai now has its very own Hell’s Kitchen. Whether the culinary “underworld” that has been set up at Meraas’ new Caesars Palace resort looks and feels like its big brother in Las Vegas is open to interpretation. And taste. Regardless, the interior and atmosphere is designed to emulate the set of the tv show famed for its liberal use of the profanities listed in the English dictionary.

This is Gordon Ramsay’s second restaurant in Dubai, and it promises much. “Show-stopping theatre and world-class cooking” – is just one zealous line of hyperbole that has been tagged to the eatery.

So, does it live up to the hype? EDGAR was at the exclusive media table at the soft launch of the kitchen where a thousand torments await its Chefs under the explicit-ridden mouth of Ramsay.

While still a newbie on the block, it’s safe to say the “theatre” aspect is somewhat lacking, however what this place waits patiently for in terms of script, it certainly makes up for with superstar dishes and a wonderful front-of-house team.

The menu has a British theme and includes Ramsay’s world-famous roasted rack of lamb, filet mingon, the Hell’s Kitchen burger and that effing-good sticky toffee pudding.

But rather than take you painstakingly through the entire menu that you’re treated to at media previews (and which you would never have the time or stomach to eat your way through whenever you visit anyway) like all those other “food review” websites, here’s our recommended three to try.

Gordon Ramsay Hell's Kitchen


  • Appetiser: Pan-seared scallops, English pea puree, veal bacon lardon, fresh pea salad — Dhs125

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this Ramsay-worthy, signature dish. It’s a usual suspect on many a Dubai fine-dining establishment menu card, however the portion is substantial and the flavours full. It’s a firm favourite at the Las Vegas outpost and it’s not difficult to understand why. Just the right amount of browning gives each perfectly-formed little scallop just enough crisp without encroaching on that important taste of the sea.

  • Main: Veal chop, mustard, apple and ginger slaw — Dhs195

A wonderful take on a potentially dull dish, the apple and ginger slaw is the perfect companion to a tender piece of meat. They say presentation is everything and that’s the case here, as each granule of Dijon mustard appears to hang in the balance across finely-shredded strands of apple and zingy ginger. Dollop on some sour cream-topped mash potato (with chives), as well as some cooked green veggies and you’ve got yourself a feast of flavour.

  • Dessert: Sticky toffee pudding, speculoos ice cream — Dhs60

This is one GR himself endorses the most and it’s understandable! It’s ridiculously sweet, perhaps a little too so, however, despite the initial cries of sweet resistance, you literally cannot stop putting spoon to bowl.

“Every time I put a new version of my sticky toffee pudding, the f***ing thing just gets better and better. I don’t know whether it’s the salted caramel or the amount of toffee that we steep inside”, he once said of the dish. The sticky toffee pudding, a traditional British sponge-cake dessert, is something Gordon has been making for years. This latest version is drenched in salted caramel and topped with speculoos ice cream. And yes, it’s fantastically good!

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