Two-Michelin-starred chef makes Dubai debut

Two-Michelin-starred chef Tim Raue has opened an Asian-inspired restaurant in Dubai.

Dragonfly, located in City Walk, is the chef's first foray outside of Germany. The décor features bold colours and textures, reminiscent of an oriental tea room, floor-to-ceiling windows and colourful lanterns.

Berlin-born Raue earned two Michelin stars with Restaurant Tim Raue, as well as the number 34  position in The World’s 50 Best Restaurants 2016.

He currently oversees eight estaurants in Germany, including the Mein Schiff 5 restaurant on cruise liner TUI.

“Dragonfly is synonymous with freedom and in our kitchens we don’t hold back. We try to unlock the palette by creating culinary combinations that are surprising yet pleasing, allowing our diners to revel in the creativity of the dish whilst enjoying the rush of flavors. In contrast to our elaborate approach to crafting the dishes, we let our food do all the talking when it comes to presentation.

"Clean and elegant, the dishes reflect the pure sensory enjoyment that we aim to evoke in our diners,” Raue commented.

The culinary team is guided by Raue, acting as culinary advisor, and led by head chef Christian Singer, who is a veteran of Michelin-star kitchens across Germany. Singer previously worked as chef de cuisine at Restaurant Tim Raue.

Singer said: “We are an ambitious and adventurous team at the Dragonfly kitchen and although we revere classic Asian dishes, we are constantly trying to update them by deconstructing and reinterpreting. By using standards, methods and ingredients reaped from diverse cultures – Japanese product quality, French technique, Thai flavours and Chinese spices – and combining them, we have created a menu that has cosy elements of familiarity as well as thrilling new additions.”

Signature dishes include wasabi langoustine; turbot with kamebishi, leek and ginger, served with dry ice and hot water to simulates the steaming process; and Peking duck, comprising a plate of roasted duck breast with crispy skin, leek, green apple and a sauce made with duck feet, a plate of hot stock made from the legs and bones of the duck and flavoured with melon, Bamboo mushroom, duck gizzards and duck hearts, and a plate of the cold mousse of foie gras, served with barbeque sauce, pickled cucumber, and leek and ginger puree.