Restaurant Tim Raue in Berlin has two Michelin stars, he’s on the World’s 50 Best Restaurants list and has a hit Netflix episode that has generated a new millennial fan following. So why did he decide on Dubai his next move as his new venture?
“Dubai picked me. I don’t want to spread myself around the world so it has to be a very special place if I am to lend my name to a project,” he told Caterer Middle East in an interview at his City Walk restaurant Dragonfly by Tim Raue.
Raue’s unlicensed restaurant opened six months ago. By his own admission, things haven’t been so great, but he doesn’t seem worried about the restaurant covers just yet.
“What we learnt in the last six months is that there are two different types of clients: the locals who have a different taste in food and what they want and then you have the expats and Westerners. So if you want to be there for Westerners you have to have an alcohol license. Sometimes when you open in an environment that’s not a 100% finalised like City Walk then you have to wait for a bit, and I’m okay with that. I’m not in a hurry,” he says.
In Dubai, licensing can make or break a restaurant but Raue remains hopeful.
“I’m not worried about the fact that we aren’t licensed in Dubai. If you see the reviews that we get people are happy and satisfied,” he says.
Still the chef believes that licensed venues do have merit, “I think it will help Westerners come to the area. Westerners come here once and give great reviews, but for them to come back they need the booze. And I didn’t really think about that.”
Raue has brought his award-winning menu to Dubai, but with a twist. His new Ramadan experience will cater to the locals by keeping flavours uncomplicated. The Ramadan menu at Dragonfly by Tim Raue will consist of dim sums and signature dishes such as the Wasabi Langoustine.
But the chef is of two minds when asked if Dubai is ready for the Michelin Guide.
“Dubai is not going to get dozens of Michelin stars. That’s just not going to happen. Mainly, the quality of the restaurants are not that high,” he says. “For Michelin it’s all about what you serve on the plate and the flavours.”
According to Raue, Dubai restaurant customers aren’t ready for Michelin-starred fare in Dubai.
“You need the kind of client who wants that quality of food. In Dubai they like yummy food, like Zuma, Nobu, Hakkasan and then P.F. Chang’s but this has nothing to do with cooking for 1, 2 and 3 Michelin stars. Or what the guide expects," he adds.
Read the full feature in the June issue of Caterer Middle East.
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