PARIS--(BUSINESS WIRE)--Jul 11, 2023--

So much of fashion right now feels disappointing. After years filled with promising pushes for progress — from body positivity to racial justice and wider representation — the post-lockdown industry has failed to demonstrate any real change. There’s been a notable lack of plus-size representation in recent seasons, while major luxury houses continue to be led by white men.

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My first visit to Dubai in 2016, while fantastic, left me thinking that perhaps the six-hour flight was a little excessive for a spot of sunshine (what with mainland Europe on our doorstep). But then, excess is sort of the whole point of Dubai. I’d always had my eye on the food scene; a country that affluent can afford to bring over big name chefs to open their new restaurants in the emirate, as well as franchising already popular eateries. But while we all know that Sushi Samba, Zuma and LPM have prime real estate in Dubai (and for good reason), I was keen to explore restaurants that my hometown of London didn’t already offer. Onto another six-hour flight I hopped with a plan to dine at spots I’d missed the first time around, but that have been quietly making their mark on the Dubai food scene. From a walking tour of some seriously tasty snacks in the famous souk to the restaurant that secured first place in the 50 Best Restaurants in the Middle East and North Africa list this year, I discovered a culinary world just off the beaten track of all the glitz and glamour. I’m not saying shy away from sushi with a panoramic view of the Palm – when in Rome, after all – but should you be keen to delve a little deeper into Dubai’s gastronomy scene, here are several spots that should definitely be on your foodie hit list. BOCA Located in Dubai’s DIFC (Dubai International Financial Centre), BOCA was just awarded a green star in this year’s Michelin ceremony for its work towards sustainable dining. Serving dishes such as kingfish ceviche with sweet potato hummus, tomato and strawberry gazpacho and chicken with roasted spiced potatoes and padron peppers, it’s clear that taste, the environment and presentation are all key elements of a meal at this contemporary restaurant. Running on 100 per cent renewable energy, BOCA aims to have as little waste as possible and put locally sourced ingredients to good use – one dish comprises of aged beetroot and khansoor (a desert plant that is, in this case, grown onsite). A home-grown concept, this restaurant consistently shows how much the UAE has to offer, noting the Hajar mountains in the north as biologically rich habitats and acknowledging the organic and traditional farms that are situated in the central region. As well as every mouthful being a delight and the decor of the restaurant emulating its green fingers, the leadership team at BOCA is entirely made up of women, with executive chef Patricia Roig heading up the team in the kitchen. We could certainly use more restaurants with this kind of ethos here in the UK. BOCA, Gate Village 6, DIFC, Dubai Frying Pan Adventures’ Snack Tour When it comes to travelling, a tour from the locals is a great way to avoid tourist traps and discover the true nature of a place. Well, thanks to Frying Pan Adventures, you can do just that. Proving that Dubai’s food scene isn’t limited to fine dining and rooftop views, founding sisters Arva and Farida Ahmed have you sorted when it comes to embarking on a culinary discovery of Dubai. Hosting a number of different food tours across the emirate, we headed to the spice souk to discover the best street food the city has to offer. Awash with unassuming cafes and holes in the wall, hiding tandoor ovens of dreams, you’ll soon be feasting upon dishes such as paratha filled with omelette, cream cheese, chilli-flavoured crisps (known as chips Oman) – all slathered with hot sauce and washed down with a fragrant cup of chai. After watching the masters at work cooking bread, tear apart freshly-baked flatbread, filled with cream cheese and zaatar (a match made in heaven) and if you’re craving something sweet, there’s a trip to cool down with some Persian faloodeh – vermicelli noodles in granita with rose syrup and fresh lime juice. Frying Pan Adventures, Al Ras, Dubai Al Ustad Special Kebab One of the city’s most popular spots happens to be this delicious yet affordable Persian kebab restaurant. Al Ustad is known as a bit of a hidden gem, found just past the textile souk. Attracting both locals and tourists, you can spot the chefs grilling the various kebabs from the outside of the restaurant, leaving your mouth watering as you enter. This canteen-style eatery is full of character – with the walls adorned with countless photos of diners across its four decades of opening. Serving up koobideh (minced lamb), joojeh (saffron-marinated chicken) and barg (lamb fillet), the pièce de résistance at this restaurant is the kebab khas, with juicy chunks of grilled lamb or chicken marinated in yoghurt before being grilled. Al Ustad, Metro Station, Al Mussallah Rd, Al Hamriya, Dubai Orfali Bros Bistro Restaurant Never has a restaurant been easier to write about. Brothers (in case you couldn’t guess) Mohammad, Wassim and Omar, have curated this delectable menu which pays homage to their roots and experiences in food, travel, art and culture. The neighbourhood eatery that everyone wishes was closer to home, Orfali was just voted the best restaurant in the Middle East and North Africa (MENA) 2023, acknowledging its unique dining experience where every dish tells its own story. The three immigrant chef brothers from Syria all work together, whether its across the menu, on the pastry dishes (for which stomach space should certainly be left) or overseeing the running of the restaurant itself. With Mohammed a veteran TV cook and restaurant chef in the Middle East and Wassim and Omar classic pâtissiers, your mouth should already be watering because everything is just so divine at Orfali. From a burnt leek and truffle pide of dreams, drizzled with brown miso butter and sprinkled with hazelnuts, stracciatella and chives to tuna salsa roja with fermented tomato, seaweed, aji recoto, garlic and onions, everything that came out of this kitchen was phenomenal. Proving the folks voting at MENA know their stuff, every bite was one of happiness, with other notable dishes including the pomelo salad with calamansi nam jim, wagyu gyoza with garlic yoghurt and sujuk oil and the Orfali bayildi: aubergine with makdous muhammara, tarator, walnut, verjuice and nasturtium. Even the bitesize corn bomb, with 36 month-aged parmesan, and the umami eclair (so aptly named), consisting of porcini emulsion, mushroom marmite, cacao nibs, fermented quince glaze and beef prosciutto, were enough to seal the meal as a special one – before the rest of the larger dishes were even ordered. If you dine at Orfali and your dinner disappoints you, I’ll fly to Dubai myself and finish your meal as no morsel deserves to go uneaten. Not only going down as one my favourite restaurants in Dubai, but I wish the terrific trio would open up shop in London. I’d definitely be a regular. Orfali Bros Bistro, D92, Jumeirah 1, Dubai Time Out Market Even discerning gourmet travellers have cravings. While certainly not short of a visitor or two (both tourists and locals), the Time Out Market located downtown is the perfect place to satisfy them. While Dubai is celebrated as a city that champions worldwide cuisine (potentially even more than it’s own, with emirati food taking inspiration from its neighbouring countries), there’s definitely a street food stall or two to explore inside. Boasting a glow-up to most markets we visit, there’s 17 food concepts to feast upon inside this grand food court. Obviously not all the dishes could be sampled – no matter how much my grumbling stomach and salivating mouth wished this was possible – but a strong recommendation of mine would be the soft shell crab bao, combined with the delicious (if a little odd in pairing) side of crispy brussels sprouts from BB Social, as well as however many scoops of liquid nitrogen-frozen ice cream from Scoopi your stomach can manage. Drama is the theme here – with gold leaf garnishes and activated charcoal just some of the theatrics this place has on show. Time Out Market, Level 3, Souk Al Bahar, Downtown, Dubai Al Khayma Heritage Restaurant Whenever I participate in a cooking class, that line from Hitch (which, in the grand scheme of the plot is not an all-important line to remember, but here we are) where Eva Mendes’s boss exclaims that it’s an interesting concept, cooking one’s own food in a restaurant, comes to mind. His wife firmly tells him to be quiet and after cooking my own impressive chicken machboos (okay, I had a lot of guidance), I quite agree. First things first, my stomach was nicely lined before I embarked on my task, as I ate (a healthy amount) of regag bread – trying all the toppings (it’s only fair). From a delicious cream cheese that bubbled as it cooked in front of us to chips Oman, egg and fish sauce (separately or all together), regag is a popular Emirati snack, with it being commonly made and eaten among local households and snack shops. Moving onto the main event: the machboos, we were in safe hands with Al Khayma’s chef guiding us through the process in its rooftop kitchen. Although bearing similarities to (and therefore thought to originate or take large inspiration from) kabsa – a Saudi Arabian chicken and rice dish – machboos is now widely considered to be the national dish of the UAE. However it is a dish that has long been cooked across various Arab cultures, with Kuawaitis back in the 1950s learning to cook with Indian spices when trading pearls with India. Made up of chicken, rice and spices including turmeric, cardamom, cloves, cinammon and star anise, plus a dried cooking lime. We then topped our aromatic masterpiece with golden, lightly fried raisins, crispy onions and fresh parsley – before promptly tucking into what was most certainly a treat. Al Khayma, Historical Neighbourhood, 79 Al Mussallah Rd, Al Fahidi, Dubai Avatara Another well-timed reservation was the one at Avatara. Having just obtained its first Michelin star in the 2023 ceremony, we dined at Dubai’s first and only all-vegetarian fine dining restaurant. The experience, with chef Rahul Rana at the helm, consists of a 16-course – yes, you read that correctly – tasting menu which, trust me, won’t have you missing meat. Start off with naivedhya (a holy offering) of makan malai, popping mishri and panchamrita. This sweet snack is the food offered to a deity as worship during prayer rituals. I won’t go through the entire 16 courses with you but everything from the cucumber granita and beetroot sorbet in buttermilk to the horse gram curry with ragi bhatura (a North Indian deep fried bread) and jakhiya aloo (pahadi spiced potatoes) were truly excellent. Guests are encouraged to keep their menus with them, as beside each dish is not only a short description but also the story behind each one or a notable fact about the ingredients used. While some may already know that tomatoes are a potent antioxidant and how rich they are in vitamins A, C and E, I personally would never have guessed that horse gram has proven effective as a natural kidney stone treatment. An educative meal, as well as a delicious one. Avatara, Second Floor, Voco Hotel, Sheikh Zayed Rd, Dubai Enjoy exploring gastronomic capitals one bite at a time? Here’s why Emilia-Romagna is the culinary core of Italy Read More Mother tried to cure son of disease by putting him in a hole as a child Michel Roux Jr to close restaurant Le Gavroche to have ‘better work/life balance’ The best outdoor restaurants, terraces and rooftop bars in London to book now Michel Roux Jr to close restaurant Le Gavroche to have ‘better work/life balance’ The best outdoor restaurants, terraces and rooftop bars in London to book now What to know about eating raw oysters safely

His shoes have been worn by everyone from Diana, Princess of Wales, to Beyoncé, but legendary designer Jimmy Choo said his greatest achievement is setting up his own fashion school. Professor Choo – as he’s known to his students – set up the JCA London Fashion Academy in September 2021, calling it his “dream”. “I feel very proud – I know my dream has come true,” he told the PA news agency ahead of the masters students presenting their final collections. “My father said to me: whatever you learn, put it back to the industry. So we are lucky we have the JCA – I can put all my spirit and my knowledge, [and] give back to the students.” Before becoming a professor, Choo, 74, made his name with glamorous high-fashion footwear. After moving from his native Malaysia to study in the UK, he set up his eponymous brand in 1996 – designing heels for Diana, as well as being worn on red carpets all over the world and getting a nod in an episode of Sex And The City (when Sarah Jessica Parker’s fashion-obsessed character Carrie Bradshaw famously laments: “I lost my Choo!”) He’s delighted with the JCA Academy, but in a nod to his glittering career, Choo added: “I’ve had a lot of proud moments, from personally designing shoes for Princess Diana and other incredible VIPs [to] seeing emerging designers that I’ve mentored succeeding in their careers.” And while he’s an industry veteran, Choo said he’s still constantly learning. “The best piece of advice I received was to learn as much as possible,” he said, which is particularly important in the fashion industry where “everything changes”. He said: “The material, design, machinery, fabric – everything changes. So you have to adapt. Whatever you do, you must learn something.” Sustainability is one of the biggest areas of change in the fashion industry. “Now people [are] talking about sustainability – how to help the environment and that kind of thing,” Choo explained. “Everyone has to think about the future of the earth – if you spend so much and waste so many things, nature will be in trouble and so will we.” He looks to his students for inspiration, who “never fail to amaze me”. “Sophie Park was one of our footwear designers who made shoes out of plant-based materials such as cacti, pineapple and leaves. Olivia Black and Polly McKevitt both have collections made out of deadstock and materials that would have otherwise been discarded.” Choo enjoys working with young people because “they will listen to you”, and added: “They’re also very down to earth, willing to learn – that’s very important.” In turn, Choo emphasises to his students the importance of asking questions. “You have to ask why,” he said, giving the example of making a suit that doesn’t fit right and questioning why you can’t button the jacket up. “Because you’ve cut the pattern wrong, so your button cannot close. [With] only one inch, you made the whole thing difficult. The key to success, according to Choo, is collaboration – something which isn’t necessarily the norm in the highly competitive fashion industry. At the JCA, he said he never wants anyone to think they’re “better than you, [or] you’re better than me”, he said. “If you’re better than anyone we should share their ideas and the whole thing benefits. We cannot be selfish.” It’s something he suggests is missing from the wider fashion industry. “Of course it’s important to own your ideas, but creativity flourishes when you can bounce ideas off other people. I think it’s important to have a network of people that you can speak openly with in the interest of improving and sparking creativity.” Among all the good advice propelling Choo’s career to the stratosphere, what was the worst he ever got? “Maybe it’s when someone told me I should retire.” Read More The grown-up guide to getting ‘balletcore’ right From tradwife dresses to racist polo shirts: What happens when your clothes become political weapons? Birkenstock or bust: How a deeply uncool shoe became a modern must-have This is shoe designer Jimmy Choo’s proudest achievement See Madonna’s extravagant tour outfits – including an updated cone bra Birkenstock or bust: How a deeply uncool shoe became a modern must-have

Max Verstappen is chasing another victory - what would be his 11th in a row - as Formula 1 returns to Asia for the popular Singapore Grand Prix at the Marina Bay Street Circuit. Verstappen broke the record for the most consecutive race wins last time out at Monza, overtaking Ferrari’s Carlos Sainz to win his 10th race in a row. The Dutchman is cruising to a third-straight F1 world championship and currently has a 145-point lead in the standings to team-mate Sergio Perez, though cannot clinch the title in Singapore. Zhou Guanyu interview: ‘There is a lot of pressure in F1 – only winners stay in this sport’ It was an improved performance from Ferrari in Italy, with Sainz securing his first podium of the year and Charles Leclerc finishing fourth, while the Mercedes duo of Lewis Hamilton and George Russell followed up their new contracts with sixth and fifth place respectively. Williams’ Alex Albon was a standout once again, finishing seventh. Perez won last year’s wet race under the lights in Singapore - a venue where Verstappen is yet to triumph in his career. Lewis Hamilton is a four-time winner in Marina Bay. Follow live updates from the Singapore Grand Prix with The Independent Read More Zhou Guanyu interview: ‘There is a lot of pressure in F1 – only winners stay in this sport’ Alfa Romeo confirm driver line-up for 2024 F1 season Alex Albon, James Vowles and the start of a Williams renaissance

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People are coming to a woman’s defence after she claimed that she was told not to breastfeed on a plane because it would make other travellers “uncomfortable”. Chelsea Williams took to Facebook on 7 August to describe what she says was her experience with TUI Airways, a British airline owned by the TUI Group. She claimed that while she was in her seat during a recent flight and breastfeeding her child, one of the plane’s crew members told her to stop. “During our outbound flight I was told I was not allowed to breastfeed (even though we were both buckled) during takeoff and landing,” she wrote. “I have never had this with other airlines, in fact, it is encouraged to help with baby ear pain!” She then claimed that, after the experience, she was encouraged to reach out to TUI about its travelling regulations. “Before my inbound flight, I thought I’d check what the official rules were as I was shocked it wasn’t allowed as it left my baby screaming as a consequence,” she wrote. William’s post went on to include the message that her husband, Thomas, sent to TUI, asking if his partner could breastfeed their five-week-old baby while their plane is taking off and landing. According to the screenshot of the message, TUI then responded by encouraging Thomas’ wife to avoid breastfeeding on the plane, for the sake of other passengers. “There are no official restrictions, however, we would not recommend it because it could make other people uncomfortable,” the message read. Williams also added that the response from TUI was “complete discrimination and majorly disappointing”. Speaking to The Independent, Williams said that while on her first flight with TUI, the airline employee tried to “disguise the airline’s discrimination with the guise of a ‘safety issue’ but later retracted that”. “The cabin crew member said: ‘You’ll need to stop feeding as it is not permitted on takeoff and landing,’” she explained. “She then said my five-week old had to forward face, I said that she doesn’t have sufficient neck support at that age, which was answered with: ‘Maybe you could just sit her against you facing forward and lean back a bit.’” She also specified that, despite what TUI had allegedly told her husband in its message, she was able to breastfeed her daughter on her flight back home. Her Facebook post has since gone viral, with more than 1,200 reactions. In the comments, many people have gone on to defend Williams while criticising TUI for its “damaging” message about mothers breastfeeding in public. “Oh TUI - it’s damaging comments like this that can deter women from breastfeeding or breastfeeding in public,” one person wrote. “What’s so offensive about feeding a baby and if people are uncomfortable about a baby feeding in the most natural way by milk that is designed for HUMANS then that is their issue not hers or her baby’s fault.” “If other people are allowed to eat and drink in public then why is breastfeeding our children not allowed. What a disgusting response!!!” another added. “To all the breastfeeding moms out there, keep going. We’ve got this. Screw what other people say and think. Just smile at them and carry on, that will make them uncomfortable!” “This is absolutely disgraceful!!” a third wrote. “I am flying with TUI next month and have every intention of breastfeeding during take off and landing whether anyone feels ‘uncomfortable’ or not!” TUI has since responded to the comments on Williams’ post, with the company stating that it is “aware of the situation and are conducting an internal investigation”. TUI also added that “breastfeeding is permitted” on its flights, while the company “advises against it during takeoff and landing for safety reasons”. According to the Centers for Disease Control and Prevention, mothers are encouraged to breastfeed their children “during takeoff and landing when travelling by airplane,” as “this will help to protect your child from ear pain due to cabin pressure changes”. The health agency also encourages mothers to feed their children “on demand,” noting that the best way for them to “maintain [their] milk supply is to breastfeed whenever [their] baby is hungry”. Speaking to Metro, Williams opened up about the breastfeeding incident during her first TUI Airways flight, which was from England to Spain. She said that after she stopped breastfeeding, after the airline employee had asked her to do so, her “baby was obviously crying”. “Quite drastically because I had cut her feed while she was in the middle of it - and the toddler was crying,” she added, referring to her two-year-old child. “I was sweating, I was on the verge of tears. I felt like everyone’s eyes were on us because obviously the baby was screaming and I obviously looked not great at that moment. The baby’s cries were getting worse – she was obviously in pain, she was obviously hungry as well.” Williams said that she waited until the seatbelt lights went off to start feeding her baby again. In a statement toThe Independent, TUI said: “We are really sorry for the distress caused to Ms Williams and her infant. As a family friendly travel company we support breastfeeding on our flights at any time. We will be making sure that all colleagues are retrained on our breastfeeding friendly policy.” Williams told The Independent that she “had a call with TUI” and talked to the company about some of the changes she hopes to see implemented. “They did sound receptive to some of the points raised, I will continue to push them to ensure these changes are made,” she said. Read More Breastfeeding Olympians want it all: Top careers and motherhood Ireland Baldwin reveals why she did not want to breastfeed her daughter after giving birth Couple flies abroad for day trip after they find flights are cheaper than train to London Americans spark backlash after claiming that Europeans ‘don’t believe in water’ Grimes says her and Elon Musk’s three-year-old child X ‘knows a lot about rockets’ What is TikTok’s ‘soft life era’ and could it be the secret to happiness?