The end of the year brings with it a joie de vivre, a sense of togetherness and joy that only holiday season can generate – and what better way to celebrate than with delicious food? In Dubai, where the city’s chefs continuously astound its diners, we speak to some of the most renowned culinary stars to dish out their favourite festive dishes and traditions that encompass both Christmas and New Year.
With these chefs hailing from all over the world – from Japan to Indian to Colombia – it’s the perfect way to showcase the rich tapestry of cultures and flavours that make Dubai’s food scene so diverse. If you’re curious about what the city’s top chefs cook up or want to eat during the festive season, you’re in the right place.
“My favourite dish is toshikoshi soba, a traditional Japanese buckwheat noodle soup dish eaten on New Year’s Eve. When I used to live in Japan, my family and I ate this dish while waiting for the clock to strike midnight, and I still follow the tradition even after I came to Dubai in 2010. I enjoy this dish on 31 December with my TakaHisa team members from Japan to wish them a successful new year.”
- Takashi Namekata from MICHELIN-selected TakaHisa
“Osechi ryori is a set of around five stacked lacquerware boxes (jubako) of carefully packed food, cooked just before New Year’s Day and eaten over the first few days of the new year. Osechi ryori usually has 20-30 dishes in one jubako box, and each dish symbolises a successful new year for the family. Traditionally this is homemade, but now many families buy this dish from restaurants. This is the busiest day in a year for traditional Japanese restaurants which sell osechi in Japan, but I truly enjoy this time!”
- Hisao Ueda from MICHELIN-selected TakaHisa
“Carne oreada holds a special place in my heart. It’s a traditional Colombian dish that celebrates the magic of slow cooking over fire. The salted and seasoned meat, caramelised by smoke and heat on long skewers, creates an incredible depth of flavour. For me, it’s more than a dish; it’s a cherished family tradition during Christmas and New Year’s Eve, bringing everyone together around the fire.”
- Brando Moros from One MICHELIN Star 11 Woodfire
“My hometown is near Goa, India and so various traditional Portuguese Goan festive dishes have been my favourite since childhood; these include vindaloo, sorpotel, pastel de nata, and poee (Goan bread). Vindaloo or ‘vindalho’ literally means ‘meat in vine and garlic’ and it is a dish of meat (usually pork) marinated in vinegar and garlic. I love the tangy, fiery, spicy taste of this dish. Sorpotel (or sarapatel) is a dish of Portuguese origin; it’s a mishmash of various meat ingredients which is first parboiled, then diced and sautéed before being cooked in a spicy and vinegary sauce. Sorpotel is enjoyed with poee which is a leavened bread; it’s flattened and baked on the floor of a wood-fired oven. I love its soft texture and the layers! Finally, pastel de nata is an authentic Portuguese egg custard tart pastry. I love the rich egg custard which is crisp, slightly salty and has a layered crust.”
- Prashant Chipkar from MICHELIN-selected Masti
“Christmas Eve is an occasion where we delight in sharing with family, and this year, I will cook with my son, Nathan. For dinner, I like to revisit crayfish tails with Nantua sauce – a dish my grandfather, Andre Pic, used to cook for us. I also enjoy preparing poultry, a tradition in France, such as Bresse chicken or a roasted capon with black truffles.”
- Anne Sophie Pic from One MICHELIN Star La Dame de Pic Dubai
“My festive favourites are biryani and lamb galauti kebab. These dishes remind me of my roots in Lucknow, where I grew up in the renowned Qureshi family, known for their Awadhi cuisine. Biryani symbolises celebration with its rich spices, while the lamb galauti kebab is a classic delicacy with a melt-in-your-mouth texture.”
- Mohammad Zeeshan from MICHELIN-selected Trèsind Dubai
“My favourite dish to have during the festive season is roasted chicken stuffed with delicious porcini mushrooms and truffles. This particular dish is very comforting to me, as it reminds me of spending the holiday season with my family. This dish is also available at Riviera, and I am excited to share a part of my festive tradition with guests.”
- Jean Imbert from MICHELIN-selected Riviera by Jean Imbert
“Roasted suckling pig is my favourite festive dish. In Spain, we’ve always loved pork, and suckling pig is a must-have at the holidays. It's the perfect dish for sharing with the whole family. I really enjoy taking my time to prepare and taking time until it is crispy and tender enough that you can just cut it with a spoon. It’s a dish that everyone absolutely loves! Since it’s such a big dish, suckling pig invites friends and family to the table. It’s served with salads and sides that the family cooks in the same kitchen.”
- Patricia Roig from MICHELIN-selected and Green Star BOCA
“Sticky rice wrapped in lotus leaf is a traditional dish we always have during celebrations, symbolising good luck and prosperity. For the holidays, it resonates deeply with our family because it reflects a third-culture experience that combines my Chinese heritage with our celebration of Christmas in North America. Especially for immigrant families just starting out in a new country, this is a dish that invites everyone to unwrap something for Christmas regardless of if there are budgets for gifts under the tree. Traditionally, sticky rice is steamed inside a fragrant lotus leaf and filled with a savoury mixture of dried shrimp, mushrooms and ground chicken (or any ground meat for flavour). The act of opening the lotus leaf not only releases the dish’s aromatic goodness but also symbolises uncovering blessings and good fortune. For us, it’s a staple at every birthday and New Year’s celebration – a comforting tradition that bridges culture and family in the most delicious way.”
- Kelvin Cheung from MICHELIN-selected Jun’s
“My favourite festive dish is my version of hake loin de Burela with kokotxas. This recipe is a tribute to the hake with kokotxas dish that my mother and aunt used to make at our family celebrations. This dish will be on my table this Christmas to enjoy with my family.”
- Martín Berasategui from MICHELIN-selected Jara by Martín Berasategui
“I love bal mithai, a sweet from Uttarakhand, where I come from. Made with khoya (milk solids) and sugar, it has a chocolate-like texture without using cocoa, topped with sugary white pearls. Beyond being a dessert, bal mithai is a cultural treasure, cherished during celebrations and sought after as a delightful souvenir. It embodies the flavours and traditions of my homeland, making it an ideal festive favourite.”
- Rahul Rana from One MICHELIN Star avatāra
Illustration image: knape/iStock
