Diners at Dusit Thani Dubai now have four nights a week worth clearing the calendar for, spread across two restaurants pulling in opposite culinary directions.
Start midweek at MaKiRa, where Tuesday belongs to one thing: Tan-Tan Ramen, served without limit. It’s an offer aimed squarely at the kind of eater who eyes the bottom of the bowl with regret rather than relief. The noodles come springy, the broth creamy and spiced, the toppings deliberate, and the refills keep landing until the evening runs out. Come Saturday, the restaurant trades the ramen ritual for something more unhurried, opening an à la carte menu that runs from sushi and sashimi to maki rolls and plates built for the middle of the table. Both nights, the kitchen works from 6:00 PM to 11:00 PM.
Down the same hallway, Benjarong makes its case for the other half of the week. The Royal Thai restaurant has reworked its à la carte menu around sharing, and the food leans into the push-and-pull that defines the cuisine: sweet against sour, heat against salt. Crisp Tod Man Goong shrimp cakes arrive with plum sauce; Tom Yum Goong brings the sharp, sour warmth Thai cooking is known for. From there the table can wander into Gaeng Kiew Wan green curry, a plate of Pad Thai, Ped Med Mamuang with its chicken and cashews, or Neua Pad Namman Hoy, beef turned through oyster sauce. The finish is the one worth saving room for: sticky rice, sweet mango, a scoop of coconut ice cream. Benjarong runs Thursdays and Fridays, same evening hours.
Two kitchens, one hotel, and a week that leaves little reason to eat anywhere else. Reservations for either run through the same lines: WhatsApp +971 56 275 2775 or calls to +971 4 317 4515. MaKiRa sits along Sheikh Zayed Road.
