One Latte Please

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One Latte Please

There's a story waiting to be told in everything we see and life through the lens offers the perfect view.

15/04/2026

I spent a few days dining in and around JLT and ended up having some really great meals along the way. There’s something easygoing about the mix of places here—small cafés tucked into the clusters, family-run spots, and restaurants that clearly care about what they’re serving. I enjoyed everything from good coffee to well-made dishes that I’d happily order again. It all felt relaxed and genuinely enjoyable, the kind of experience that makes you want to keep exploring just to see what you’ll come across next. If you’re nearby, give these local eateries a go—you’ll leave full and already thinking about what to try next time.

If there are any spots you have tried that I need to add to my list, please share in the comments!

13/04/2026

is basically: “we’ll just have one coffee” and then suddenly you’ve got food, another round, and no idea what time it is anymore. Alserkal outside doing its thing, you inside just sitting there like yeah… I’m staying.

12/04/2026

Dining at .and.the.goose feels like a warm hug. The space has a comforting, joyful energy that instantly lifts your mood. Chef is truly a ray of sunshine—her warmth, passion, and genuine love for what she does shine through in every interaction and every dish. Moments like these remind you that a great meal isn’t just about taste—it’s about connection, comfort, and leaving with your heart just a little fuller.

14/03/2026

Dinner at feels a little like stepping into world for the evening.

The menu moves through the sea in all sorts of directions, with one dish after another arriving at the table, each with its own little twist. Something delicate shows up, then something bold, then a course that makes everyone pause for a second and look at each other before diving back in. One course leads to the next in ways you don’t really try to figure out — you just go along for the ride. The beverage pairing is equally fun and sits perfectly alongside every course.

Thank you to the entire team for a wonderful evening!
*invite
🐙

11/03/2026

Put .orfali, .pam and in the same kitchen and the evening pretty much writes itself.

When they came together for the x .potong collaboration, the menu moved like a conversation between old friends. Different ideas, different influences, but everything flowed from one dish to the next without missing a beat.

You could spot little signatures along the way — layers of flavour here, sharp precision there, moments that felt playful and unexpected — all woven into a menu that felt effortless from start to finish.

One of those meals where the table goes quiet with every course, not because people have nothing to say, but because everyone is busy taking another bite. 🍽️

18/02/2026

Another great collaboration at . Chef and Chef joined forces with from for a special menu that brought two kitchens together. Three chefs, one strong lineup, and a really good evening. Thank you so much for having me.
*invite

21/01/2026

is Chef .kee doing what he does best — bold, flavour-driven cooking. The space is bright, playful, and full of energy, setting the pace for the meal. Food lands quickly, tastes big, and disappears fast. It’s social, easygoing, and built for sharing — encouraging orders across the menu. There’s a sense of movement in the room: tables filling, plates clearing, conversations overlapping. YUBI is lively, generous, and grounded in good food.

Thank you to the entire team for a fun evening!

01/01/2026

2025 did its thing 👋 2026, your turn 🥂🍾

30/12/2025

Spent the afternoon at at the — a masterclass in quiet luxury. For anyone craving a proper caviar moment, this is the address to know. Executive Chef has just introduced a new menu that plays with Italian tradition while pushing it somewhere far more interesting, managing to make caviar feel both sophisticated and fun.

We’re talking about next-level dishes like the “Not Another Chicken Nugget” made from sturgeon and topped with caviar, the Alaskan King Crab Roll, and a “Gentlemen’s Cheesecake” finished with a savoury, salty hit of caviar — one I haven’t stopped thinking about.

The experience was made even better thanks to our hosts, . This New Zealand artesian water is a total game-changer for your palate. Because it’s naturally low in minerals and has a neutral pH, it doesn’t mess with the delicate notes of what you’re eating or drinking. It basically acts as a “reset button” for your taste buds, making every sip of champagne or wine taste exactly how the winemaker intended — crisp, clean, and perfectly balanced. 🥂✨

Thank you to the entire team for a fabulous afternoon.

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