Chef Faisal is a man about town
Besides serving up legendary artisanal smash burgers at Lento, his culinary venture out in the capital, Chef Faisal Naser has been cooking things with up with a trailblazing concept in Dubai, one that is affirming a new movement – the renaissance of mall dining.
This is Shalwa Eatery, brought to you by homegrown hospitality giants Independent – the brains behind crowd favourites like SALT, Somwhere, Kumo, Parker’s and more. Shalwa is a mall eatery, located in The District of The Dubai Mall, a space that receives perhaps the most footfall of any other place in Dubai. What’s special about Shalwa is not the fact that it is a Khaleeji restaurant, but rather the way it approaches the cuisine.
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The ethos of the space is based on thoughtful celebration, careful design and community – we, the people, from across the country, have been invited to share family recipes – the backbone, the building blocks of any cuisine, essentially creating an archive of time-honoured Khaleeji culinary traditions.
The mission is more than just to serve Emirati food. It is to create cultural preservation and space for local entities – the home cooks, the foodies, the storytellers, the farmers, the suppliers and the original innovators – our mothers and grandmothers.
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A collaboration like that of Chef Faisal and Shalwa Eatery creates the sort of spotlight a twin movement like this deserves. Perhaps a few years ago, one would not have expected to be confronted by much else besides the usual fast food chains in mall food courts, but today, a new crop of concepts is redefining that space – homegrown heroes, celebrity franchises and glittery ‘Dubai’-style restaurants.
We sat down with Chef Faisal to talk about the dish he created for the Shalwa as part of their new all-day breakfast menu, his thoughts on the evolution of mall dining and what the future of Khaleeji Cuisine looks like.
How did your collaboration with Shalwa Eatery come about?
The marketing team from Independent approached me to collaborate on a savoury menu. We exchanged ideas and directions, but everything revolved around the same essence – simplicity, nostalgia, and Khaleeji roots. While developing the breakfast menu, the team suggested featuring my well-known Lento Paratha as the hero item. I loved the idea – it made sense to center the campaign around one product that represents both brands’ spirit. As always, the Shalwa team executed the concept beautifully.
What about Shalwa’s concept resonated with you? Tell us more about the dish you created for Shalwa.
Lately, I’ve been deeply inspired by street-style, nostalgic, and rustic cooking, the kind that feels familiar yet special. What stood out to me about Shalwa is how they redefined what a Khaleeji coffee and dessert spot can be. There are countless specialty coffee places in Dubai, but very few that celebrate Arabic coffee culture in such a fresh, modern way. I also appreciated their collaborative approach. They often bring in local baristas or artisans, and this time they wanted to do something similar with a chef. The Paratha became the centerpiece – it’s a recipe I’ve been perfecting for months after eating my way through Karama’s best parathas. Instead of oil, I use ghee for richness, and I apply a small secret technique I learned from Chinese dumpling dough…that part I’ll keep to myself! Its a secret.
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Mall dining has seen a renaissance in recent years, with the quality of concepts improving with every new release. What are your thoughts on this shift?
I completely agree. Ten years ago, I wouldn’t have gone to a mall expecting to have a memorable meal. Back then, it was all commercial franchises. Now, we’re seeing homegrown concepts leading the way, chefs putting real thought into food, storytelling, and exceptional service. The level of creativity and quality has changed the entire scene, and it makes me proud to see local brands setting new standards, consistently in what used to be purely commercial spaces.
What are your thoughts on the future of Khaleeji cuisine in the UAE? Is the community doing enough to preserve local flavours — and what could it do better?
I think the future of Khaleeji cuisine looks exciting. We’ll see more concepts like Shalwa, ones that reinterpret local flavours in new forms. I believe Khaleeji food will move beyond the traditional ‘big rice dish’ image and evolve into more focused and expressive formats – Khaleeji tapas, Khaleeji robata, or even small cafés serving one or two signature local dishes with character. It’s no longer just about serving tourists or putting a man in a thobe or kandoura pouring Arabic coffee; it’s about real creativity, innovation, and pride in our food identity.
@chef.faisal85, @shalwa.eatery
Image credit: Supplied
Deeply passionate about food, culture and community, Manaal loves telling extraordinary stories of ordinary people. Besides sniffing out a tale to tell, her favourite things to do include binging true crime documentaries, chasing cats on the streets and curating a good outfit.
