Opening soon in Downtown Dubai is the city’s first homegrown Jamaican restaurant, Ting Irie. Executive Chef Craig Wong, who is Jamaican-Chinese in heritage and has worked at several Michelin-starred restaurants, including Alain Ducasse au Plaza Athénée and Heston Blumenthal’s Fat Duck, says of the new dining concept, “Ting Irie is a fresh, modern take on Caribbean cuisine and food for the soul. We’re not shy about bold flavors or fun, modern ideas, but at the same time we have the utmost respect for traditional island ingredients and Jamaican dishes that we have all grown to love.”
The 180-seat restaurant and lounge will feature ingredients sourced directly from Jamaica, including scotch bonnet peppers and pimento seeds. Fresh organic produce and meats will be sourced locally to create dishes such as jerk chicken, Jamaican oxtail, and beach-shack lobster. Ice-cold coconut and freshly squeezed fruit juices will also complement the bold flavors of Ting Irie.
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