Michelin star chef Chef Akmal Anuar arrived in Dubai from Singapore with his decade of culinary experience, ready to shake up the UAE’s restaurant scene with his disruptive dining concepts.
With his own style and identity, the Singapore-born chef was the Head Chef for over seven years at the famous Iggy’s Restaurant in Singapore. He was recognised in the prestigious World’s 50 Best Restaurants, securing the 26th position in 2012 and voted No. 1 restaurant in Asia. While at Iggy’s, he cooked for famous dignitaries and celebrities, participated in exhibitions and culinary competitions, and displayed his culinary skills alongside legendary chefs like Tetsuya Wakuda of Tetsuya’s Sydney and Massimo Bottura of Osteria Francescana, to name a few.
In late 2016, he established 3Fils in the Jumeirah Fishing Harbor, subsequently awarded a Michelin star and becoming one of the UAE’s most talked about restaurants. Most recently, in a joint partnership with Sunset Hospitality Group, Chef Akmal founded Goldfish Sushi & Yakitori. This dining concept introduces the authentic taste of Japan in a laidback, contemporary environment. The restaurant has been listed in the Gault & Millau guide and has just been awarded the Michelin Bib Gourmand. We find out more.
Tell us about the concept of Goldfish Sushi & Yakitori.
At Goldfish Sushi & Yakitori, we blend authenticity with modern influences, giving diners a true taste of Japanese flavours in an unpretentious, relaxed atmosphere. We source the freshest prime seasonal ingredients flown in directly from Japan and use both simple and traditional cooking techniques to amplify the unique tastes of our dishes.
Goldfish was born in 2021 in collaboration with Sunset Hospitality Group during the height of the pandemic. The UAE opened up quickly compared to other countries and made great progress during that time. Discussions on establishing Goldfish with SHG started in 2020. After several meetings and a site visit, there was instant chemistry, and we shook hands to seal the deal. Today, we’re incredibly proud to see Goldfish enter its third year of successful operations.
What do you think the restaurant offers that you can’t find anywhere else in the UAE?
We prioritise having seasonal, fresh ingredients to ensure our food quality is superior. Another aspect that truly sets us apart in the market is our commitment to remaining accessible and simple. This approach is the main cornerstone of our brand; we want to welcome everyone to enjoy authentic, high-quality Japanese food in a comfortable setting.
Tell us about some of the highlight dishes and what inspired them.
My love for raw dishes has inspired me to create the popular and best-selling dishes we now have at Goldfish. We have a variety of them on our menu, with some of the stand-out favourites being the Yellowtail Carpaccio and Bluefin Tuna with truffle.
While our selection of Sushi are winners, our clay pots are a must-try. Embracing the traditions of Southeast Asian culture that deeply resonate within me, these pots represent our culinary artistry. To round off the authentic experience and for a visually appealing presentation, we bring the final touches to the dish right at the guests’ tables. The Mushroom Claypot, Wagyu Hambagu Claypot and Chilean Claypot are our signatures, however, we do often have unique clay pot additions to the daily special’s menu.
The restaurant has just been awarded the Michelin Bib Gourmand – what does this mean to you?
Being awarded and recognised by the Michelin Guide for two years in a row means the world to me and my team. This is a solid validation for our work and commitment. Some team members have been working with me since 2016 and have demonstrated strong passion and dedication to their craft; their remarkable work deserves to be celebrated.
Tell us about your wider portfolio of restaurants and ventures.
I like disruptive concepts and often feel the urge to make people uncomfortable with my ideas. It pushes me to be different and creative. I don’t follow the norm so much. My career has never been about monetary gains; my driving force is finding purpose and creating a dynamic impact as I navigate toward the future. This year I am tightening loose ends and infusing a fresh vibrancy into everything I do.
In 2019, I set up White Rice Consultancy, offering food and beverage consultation, concept creation, brand management, and joint ventures with projects now underway in the UAE and in Singapore. Among the ventures also undertaken is Chie, a Mediterranean restaurant I manage inside the House of Wisdom in Sharjah. My most recent project is 11 Woodfire, the one-Michelin-starred restaurant which opened in 2022.
What is your biggest achievement so far?
The biggest achievement has no measurement. I am blessed and very grateful to be where I am today; being surrounded by my family in Dubai, doing what I enjoy most, and living a comfortable life. Establishing multiple restaurants and operating alongside a team of great people is undoubtedly a great achievement worth celebrating.
How do you think platforms such as Michelin and World’s 50 Best arriving in the UAE positively affect the country’s hospitality industry?
Such platforms and their influential presence in the region are generating a profound impact on the hospitality industry. They serve as a catalyst, motivating restaurants across the country to innovate and elevate their creations. As a result, stronger competition will eventually fall into place, taking the industry to new heights.
What do you think is the secret to sustaining a successful restaurant in the UAE today, especially when there is so much competition?
I believe the secret is simple: unique brand identity and superior quality.
How does the UAE compare with the industry in Singapore?
The UAE is ever-growing and is a hub for innovation and growth; it attracts visitors from around the globe, given its strategic location. Singapore has strong competition within its culinary scene, however, in terms of scale and spending power, the UAE has its own differences.
What first fuelled your love for cooking?
I was born into a family of hawkers and would often help my parents at the stall. Growing up in this environment fostered a deep love for food within me and inspired me to become a Chef. I took my passion to a profession in 2000 when I landed a job in a French restaurant called Les Amis in Singapore.
What is your favourite dish to cook?
I am a 3-4 ingredient guy when it comes to cooking. I choose the best ingredients for the meal, considering what affects its texture and flavour the most. A simple bowl of short-grain rice with a fried egg and furikake can take someone straight to heaven. It’s one of my favourite dishes to prepare.
What is something you would still like to do in your career that you haven’t done yet?
One aspiration that remains close to my heart is to establish a platform dedicated to empowering underprivileged individuals who have not had the opportunity to start their way in the industry. I envision creating a space where these aspiring talents can receive the necessary support and guidance to pursue their passion. I want to work hand in hand with a non-profit organisation to turn this vision into reality and create a more inclusive industry.
Where do you like to eat when you eat out in the UAE?
I enjoy eating in my restaurants or at home when my wife cooks. Besides that, I enjoy visiting new restaurant openings when I find the time. It’s a way to stay connected with the evolving dining scene.
What is the professional motto you live by?
Stay sincere in your beliefs. First, never promise or do something for someone when it doesn’t align with your truth and intentions. It’s better to say no than to disappoint. Second, never be a slave to yourself or to something that doesn’t fulfil your beliefs. Remain true to yourself, and you will find purpose in everything you do.
