Mayg review: Fine dining in Dubai with French technique and Japanese simplicity - Salam
Assalamu alaikum - My husband and I tried Mayg in Dubai Design District for dinner and wanted to share our thoughts. The place surprised me because D3 doesn’t instantly scream fine dining, but Mayg feels like it belongs among the city’s upscale restaurants.
Chef Aadel Ouaoua blends French cooking methods with Japanese minimalism and precision. We parked easily nearby and skipped valet, which was a relief.
Mayg is in building 11 and has striking decor - cloud-like chandeliers, soft white seating with red and gold touches. We chose a quiet corner for a cosy meal, though there is a private dining room that’s nicely decorated with bonsai and cherry blossom motifs, and an open kitchen with a sushi bar for about 10 people.
Our server, Mohamed, was warm and knew the menu well without being pushy. The staff paced the meal nicely so we could enjoy each course.
The short two-page menu explains dishes and ingredients clearly, which helps if you’re not familiar with French-Japanese fusion.
We began with complimentary bread and smooth Spanish olive oil and ordered a couple of mocktails. Jardin d'Eden (Dh65) had non-alcoholic gin with fruit and basil; Fleur de Legende (Dh68) mixed passion fruit, coconut water, orange, espelette chilli and lemongrass - both were tasty.
For starters we shared tomates pleine terre and burrata salad (Dh95): ripe heirloom tomatoes with basil, sage and good olive oil alongside creamy burrata. The short rib gyoza (Dh68) was comforting with tender braised meat and a rich glaze.
A standout was the ceviche de saumon (Dh165): sashimi-cut salmon with mango, avocado, shiitake, coriander and sweet datterino tomatoes, finished with a hot dashi-coconut-lime broth poured over at the table. The flavours popped - very memorable.
Our favourite main was cotelettes d'agneau Josper (Dh250), grilled lamb chops with a teriyaki reduction. The meat was juicy and melted in the mouth. We also tried yakitori au binchotan (Dh170), a grilled mille-feuille beef with a smoky note, served with labneh and edamame puree.
To balance the mains we had potato gratin (Dh40), creamy with garlic and a hint of nutmeg.
For dessert, the carrement tous chocolat (Dh65) was rich gianduja chocolate with hazelnut and warm tonka-bean praline sauce - ideal for chocolate lovers. If you prefer something lighter, the parfait glace framboise (Dh52) was a well-balanced raspberry ice cream parfait with almond biscuit and vanilla cream plus raspberry sorbet.
Highlights were the grilled lamb chops and the creative ceviche. Prices are on the higher side: Wagyu tartare (Dh195), premium Wagyu striploin (Dh450), and desserts like the chocolate (Dh65). Some of the more affordable choices were short-rib gyoza (Dh68), Canari sea bass with beurre blanc miso (Dh110) and pavelova exotique (Dh45).
Mayg stands out for ingredient quality and the chef’s inventive dishes. It’s a good pick for a special occasion or a splurge night where atmosphere and food both matter.
Chef Ouaoua, with experience in Paris, London, Barcelona, Rome and Dubai, says his kitchen staples are olive oil and salt - simple things done well. He imports some meats from Australia and Japan but sources around 90% of produce locally in the UAE. He also travels often and brings back spices, recipes and tools from various countries.
Practicals: Mayg is in building 11, Dubai Design District. Open 11:00–16:00 for lunch and 18:00–23:00 for dinner. Reservations by phone: 04 575 2074.
Note: We visited at the restaurant’s invitation. Wa alaikum assalam.
https://www.thenationalnews.co