Diners are looking for new, exciting experiences. That’s where supper clubs fit in, with their secret locations, mystery menus and exclusive seating. Self-taught chefs like Ahmad Halawa, who hosts dinners in his backyard, are taking Dubai’s food scene by storm.
Diners are looking for new, exciting experiences. That’s where supper clubs fit in, with their secret locations, mystery menus and exclusive seating. Self-taught chefs like Ahmad Halawa, who hosts dinners in his backyard, are taking Dubai’s food scene by storm.
Ahmad Halawa
Halawa began hosting supper clubs in 2019 as a way to reconnect with his Palestinian heritage and share the authentic Levantine cuisine he grew up with. Strangers book their spot via Instagram, and are willing to pay over $100 per person to partake in his menus, which often include his famous knafeh (pictured), a traditional Arabic dessert.
Halawa began hosting supper clubs in 2019 as a way to reconnect with his Palestinian heritage and share the authentic Levantine cuisine he grew up with. Strangers book their spot via Instagram, and are willing to pay over $100 per person to partake in his menus, which often include his famous knafeh (pictured), a traditional Arabic dessert.
Rebecca Cairns/CNN
Dragan Susa, a concept development chef at Emirates Flight Catering by day, began hosting the Supperclub Kouzina<strong> </strong>at his home in 2021. Susa uses the online platform <a target="_blank">Splidu</a> to promote his events.
Dragan Susa, a concept development chef at Emirates Flight Catering by day, began hosting the Supperclub Kouzina at his home in 2021. Susa uses the online platform Splidu to promote his events.
@Splidu
Born in Croatia, Susa’s family were forced to move around during the Yugoslav war which caused huge upheaval across the Balkan states throughout the 1990s. He lived in Serbia and Greece, which also influence his cooking style.
Born in Croatia, Susa’s family were forced to move around during the Yugoslav war which caused huge upheaval across the Balkan states throughout the 1990s. He lived in Serbia and Greece, which also influence his cooking style.
Dragan Susa
Susa uses his eight-course menu, starting at $110 per person, to showcase dishes from his childhood and share his personal story, mixing Balkan and Greek influences with seasonal ingredients available in Dubai. Susa says that supper clubs allow him to cook creatively and challenge himself.
Susa uses his eight-course menu, starting at $110 per person, to showcase dishes from his childhood and share his personal story, mixing Balkan and Greek influences with seasonal ingredients available in Dubai. Susa says that supper clubs allow him to cook creatively and challenge himself.
@Splidu
Nicaraguan chef <a target="_blank">Gabriela Chamorro</a> has run her popular Girl and the Goose Supper Club at her home for the past four years —?and plans to soon open her own restaurant.
Nicaraguan chef Gabriela Chamorro has run her popular Girl and the Goose Supper Club at her home for the past four years —?and plans to soon open her own restaurant.
@Splidu
Chamorro’s dishes put a modern spin on Central American cuisine. In this dish, she experiments with pumpkin and truffle.
Chamorro’s dishes put a modern spin on Central American cuisine. In this dish, she experiments with pumpkin and truffle.
@Splidu
Self-taught cook <a target="_blank">Kuv Sharma</a> has been a fixture of the city’s supper club scene for the past seven years and has created over 220 unique menus. To promote more interesting conversation, Sharma has <a target="_blank">banned</a> three questions from his supper clubs: "What do you do?" "Where are you from?" and "How long have you been in Dubai?"
Self-taught cook Kuv Sharma has been a fixture of the city’s supper club scene for the past seven years and has created over 220 unique menus. To promote more interesting conversation, Sharma has banned three questions from his supper clubs: "What do you do?" "Where are you from?" and "How long have you been in Dubai?"
@Splidu
Each month, Sharma adopts a new theme, from “London Calling,” a creative take on British recipes with foreign ingredients, to a “Kuvisine” event in January 2023 (pictured) that highlighted the cuisines that most influenced his culinary journey.
Each month, Sharma adopts a new theme, from “London Calling,” a creative take on British recipes with foreign ingredients, to a “Kuvisine” event in January 2023 (pictured) that highlighted the cuisines that most influenced his culinary journey.
@Splidu
Sharma doesn’t just host at home: in 2023, he collaborated with 25hours Hotel Dubai One Central to host a special edition of Kuv’s Secret Supper Club in one of the hotel’s intimate dining spaces.
Sharma doesn’t just host at home: in 2023, he collaborated with 25hours Hotel Dubai One Central to host a special edition of Kuv’s Secret Supper Club in one of the hotel’s intimate dining spaces.
@Splidu
Venezuelan chef <a target="_blank">Kiki Alvarez</a> hosts her plant-based supper club at home as well as at Seva Table, a vegan café in Dubai (pictured).
Venezuelan chef Kiki Alvarez hosts her plant-based supper club at home as well as at Seva Table, a vegan café in Dubai (pictured).
@Splidu
Alvarez experiments with different flavors and textures, such as mushrooms, an ingredient featured heavily in her eight-course “Shroomotopia” menu (pictured).
Alvarez experiments with different flavors and textures, such as mushrooms, an ingredient featured heavily in her eight-course “Shroomotopia” menu (pictured).
@Splidu
Culinary couple <a target="_blank">Esteban Torregrosa</a> and <a target="_blank">Andrea Melendez</a> created the <a target="_blank">Don Bueno Supper Club</a>, a celebration of Colombian cuisine, pictured here at the One Life Café at Dubai Design District.
Culinary couple Esteban Torregrosa and Andrea Melendez created the Don Bueno Supper Club, a celebration of Colombian cuisine, pictured here at the One Life Café at Dubai Design District.
@Splidu
The duo put their own twist on classic Colombian dishes, such as Tres Leches, a cake that combines three types of milk. Instead, Torregrosa and Melendez used rich coconut milk and a crunchy coconut crumble, served with tropical fruit and mango sorbet.
The duo put their own twist on classic Colombian dishes, such as Tres Leches, a cake that combines three types of milk. Instead, Torregrosa and Melendez used rich coconut milk and a crunchy coconut crumble, served with tropical fruit and mango sorbet.
@Splidu