Tang

Lonely Planet review

Tang raises the level of culinary discourse in Dubai, but does it feed you dinner? The chef is more scientist than cook - he unabashedly calls his cooking style 'molecular' - fetishising food for its atomic structure, not for its sustenance. This amounts to a lot of complicated (and expensive) cryogenics: instead of a hunk of tomato with basil, you may get a paper-thin tulip made from tomato purée blasted with liquid nitrogen, then garnished with a crumbled, flash-frozen basil leaf.

Portions are miniscule, and service is abysmally slow: after four excruciating hours, we wound up stopping for shawarma on the way home. Save this one for an expense-account dinner, and don't come hungry.