Mirzam’s Al Quoz chocolate shop and chef Mohammad Orfali suggest food ideas for a flavorful Dubai weekend.
In episode 3 of Unpacked’s Dubai series, guest host Nicola Chilton sits down with the two chefs who are shaping a homegrown food scene. Kathy Johnston, chief chocolate officer at Mirzam, explains how the city’s spice‑trade legacy fuels her bean‑to‑bar creations, while Syrian‑born chef Mohammad Orfali shares his “freedom of cooking” philosophy and the rise of local farms.
Chocolate inspired by historic spice routes
Mirzam, founded in 2016, operates a factory‑café‑boutique in Al Quoz where each bar tells a story of the merchants who once navigated Dubai Creek. The brand’s name, Johnston says, comes from a guiding star used by those traders. The Emirati collection, wrapped by local artist Saeed Almadani, is the company’s best‑selling range. Bars echo classic desserts such as aseeda – a pumpkin‑flavored treat – and ragag, a thin, crispy bread. A fan favourite is the Date and Fennel bar, which blends locally grown dates and fennel seeds inside a 62 percent dark chocolate shell.
These flavors are not just nostalgic; they are a modern take on ingredients that once traveled the Silk Road. Johnston highlights the Alphonso mango bar as another nod to the city’s trading past, proving that Dubai’s culinary heritage can be re‑imagined in a single bite.
Local farms and the freedom of cooking
Chef Mohammad Orfali describes Dubai cuisine as “freedom of cooking,” a concept that embraces the city’s multicultural palate. He believes dishes should be delicious regardless of their origin, a view shaped by the diverse community that calls Dubai home.
“Food that reflects the mix of immigrants who live in the city, where dishes should be delicious no matter where they come from.”
— Mohammad Orfali, Chef, Orfali Bros. Bistro
Orfali notes that chefs are turning to local farms, many of which operate vertical systems. Most farms harvest from about November until April, supplying fresh cucumbers, tomatoes, lettuce, corn, turnip and kale that taste noticeably different from imported produce. This seasonal bounty is reshaping menus across the city.
When asked where to eat, Johnston points to Orfali Bros. Bistro – a Michelin‑starred venue that ranks among the Middle East and North Africa’s 50 Best Restaurants – as well as Middle Child at Alserkal Avenue, Lila Taqueria and Khadak. Together, they showcase how Dubai’s food scene blends high‑end dining with street‑level creativity.