Two worlds collide
Japanese kushiyaki and Vietnamese street food are getting together in Dubai, but don’t expect a fusion menu. REIF Japanese Kushiyaki and Chôm Chôm are teaming up for a two-night-only dining collaboration that celebrates what makes each kitchen different.
Led by chefs Reif Othman and Jun Tomioka for REIF, alongside Kelvin Ng of Chôm Chôm, the eight-course experience takes place at REIF Dubai Hills on Thursday, 22 October, before moving to Chôm Chôm at Galleria Al Barsha on Friday, 23 October.
The collaboration brings together three chefs with distinct culinary perspectives. Reif Othman is the chef behind REIF Japanese Kushiyaki, known for its contemporary take on Japanese dining, approachable dishes and kushiyaki-style cooking. Working alongside him is Jun Tomioka, who contributes to the restaurant’s Japanese-focused kitchen. Kelvin Ng leads the culinary offering at Chôm Chôm, a Vietnamese restaurant celebrating the bold flavours, lively spirit and street-food traditions of Vietnam.
Rather than blending Japanese and Vietnamese cooking into one, the chefs have created a menu that moves between the two cuisines, with each dish retaining its own identity. The common thread? Big flavours, playful cooking and street-food inspiration.
What’s On The Menu?
The dinner begins with REIF’s Japanese yellowtail, served with sweet ponzu and tomato coriander relish, before Chôm Chôm follows with Vietnamese steak tartare, lemongrass chilli nuoc cham, prawn cracker, crispy shallots and herbs.
Things get even more interesting with REIF’s crispy fried chicken wing stuffed with prawn, chilli aioli and kabosu vinaigrette, alongside Chôm Chôm’s crispy prawn in fish caramel with ginger, oyster mushroom and crispy shallots.
For the next round, REIF serves grilled black cod with lemongrass yellow pepper sauce and yuzu kosho, while Chôm Chôm brings grilled lamb ‘Luc Lac’ with tomato mizuna salad, crispy garlic and tomato rice.
The first six courses will be served at both venues, but the final two will depend on where you book. At REIF Dubai Hills, expect Japanese wagyu dashi followed by white chocolate pandan kaya fondant with azuki coconut ice cream. At Chôm Chôm, the meal finishes with beef pho broth and mango pudding topped with coconut jelly, pomelo, coconut cream and passion fruit pearls.
When and Where?
The REIF Japanese Kushiyaki x Chôm Chôm collaboration runs on 22 and 23 October, with bookings available every 30 minutes between 6pm and 9pm.
It’s a chance to explore two distinct culinary worlds in one sitting, with three chefs bringing their own perspectives to the table without either cuisine having to compromise its identity.
Image credit: Supplied
Curious, expressive, and always chasing new ideas, Zainab sees creativity as a way of life. She thrives on discovering new perspectives, connecting with people, and turning inspiration into something tangible. Her work and her world reflect a balance of intuition, imagination, and authenticity.
Contact me: zainab@nommemag.com
