Restaurant review: Vôi

Located on the west crescent of the Palm Jumeirah, the hotel offers impressive views of the Dubai’s shore and skyline. Inspired by 1920s French colonial Southeast Asia, Vôi’s interiors feature soaring high ceilings and floor-to-ceiling mirrors conjuring up an elegant atmosphere with a sense of opulence.

Our elaborate six-course meal bursts onto the palette with tiger prawn and foie gras, followed by the hot, savoury fried net rolls filled with shredded chicken, juicy shrimps and glass noodles that were incredibly light and crispy.

The third course was the Pot Au Pho which literally means ‘pot on fire’, a classic French beef stew with an Asian twist with rice noodles, bone marrow and a sprinkling of chilies.

We particularly enjoyed the Wagyu Beef Two Ways that comprised of seared tenderloin, accompanied by sweet carrot puree, five spices and crunchy vegetables.

Then came the perfectly spiced Pacific Cod with Vietnamese coriander. If you’re a fan of seafood, then this is the dish to sample. Simple and flavoursome with just enough bite.

Wash down the sumptuous food from an extensive selection of beverages available together with cocktails prepared by Vôi’s creative mixologist.

Dessert gives you plenty of gastronomical options, including Halong Bay Banana Flambée with star anise, cloves and honey ice-cream, but the Valrhona Variation, a trio of dark, rich cocoa sorbet, jivara-orange cremeux and chocolate fondant is the ultimate grand finale.

Zabeel Saray is steadily attaining the reputation of being a culinary hotspot with its array of authentic restaurants and Vôi’s French Vietnamese fine dining is fast standing out as the best.