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Magazine Description

In this issue

What an intense year 2020 has been! While the hospitality industry has taken an unbelievable hit due to the pandemic, we’re glad to see restaurateurs innovating new concepts, chefs thinking outside the box, and hotspots opening in the city, especially during the last quarter of this year. In this issue, we speak to Chef Antonio Probst of Asador de Aranda and Chef Ahmad from Samakjé Restaurant & Lounge, both from newly opened restaurants in the city. Each bring forth a dining experience that’s fun and memorable! We’re continuing to support local suppliers and producers as much as possible. Discover the UAE’s latest vertical hydroponics farm (page 31), a retail platform that connects people to farmers and places a great emphasis on composting (page 32), and a delish artisan ice cream that’s making waves in the UAE (page 35). Looking to try new recipes? Plant-based dishes from Seva (page 42) and signature specials from Brasserie Boulud (page 45) are sure to satisfy every palate.

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