Dubai chefs shrink menus as Iran war makes tomatillos, scallops harder to source
Dubai chefs are adapting to the ongoing Iran war by shrinking menus and sourcing local ingredients due to increased air freight costs and disrupted supply chains. The UAE's full-service restaurant market, worth $9.5bn last year, is expected to be impacted, with a reported 27% drop in demand levels.
Dubai chefs are adjusting to the ongoing conflict in Iran by modifying their menus and sourcing ingredients locally. Shaw Lash, chef at Mexican restaurant Lila Molino, has scaled back production and is focusing on her make-at-home fajita kits and grocery line due to increased air freight costs. The Strait of Hormuz remains effectively closed, impacting the UAE's food imports. The UAE's restaurant market, valued at $9.5bn last year, is facing challenges, with a 27% drop in demand levels and 13% supplier cost increases. Chefs are turning to locally sourced ingredients, with Kelvin Cheung at Jun's Dubai switching to local fish due to the high cost of air freight. Dubai authorities have introduced economic support measures to help the industry.
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