Liam Collens
Liam Collens, Pallavi Sangtani, Courtney BrandtIndependent restaurant criticism from Dubai and beyond. Weekly reviews, a monthly newsletter, and the occasional longer argument.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 161 | Founded | 4 years ago | Last Issue | 13 days ago |
| Active | |||||
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liamcollens.substack.comLatest Issues
Something for the Weekend: When Chefs Let Strangers Take Over. And Why It Works.
The Kinky Keema pizza between Kunwal Safdar of Moreish by K x Pitfire Pizza, 9 July 2022. © Liam Collens
September announces itself with a sustained assault on my inbox, Instagram DMs, WhatsApp messages from people I never gave my number t...
Amused Bouche 09: Reward Those Who Turn Up When Times Are Hard
A bartender at his station bar at Apollo, Palm Jumeirah. © Liam Collens
Welcome to Amused Bouche, a monthly round-up of bite-sized musings on the things that caught my eye, crossed my path or got a bit between my teeth.
No Date...
Afghan Kabab Village, Dubai restaurant review: ‘The mutton karahi reads like Braille for the teeth’
The sign says one thing, the licence says three. Afghan Kabab Al Mandi and Al Bukhari Restaurant L.L.C., Al Maktoum Road, Al Rigga.
I knew almost nothing about Afghan food beyond what’s on television. I presumed it would run close to Pakis...
Eric’s, Dubai restaurant review: ‘A capsule of Goa that belongs entirely to Karama’
The vindaloo in front of me is a tumble of contradictions. It is not Indian in origin. It is not named after the potatoes in it. And it is not made with the meat it ought to be made with. But it feels right on this warm Saturday afternoon i...
Amused Bouche 08
South Indian filter coffee - a love story. © Liam Collens
Welcome to Amused Bouche, a monthly round-up of bite-sized musings on the things that caught my eye, crossed my path or got a bit between my teeth.
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Authors
The writers behind this newsletter.
Co-author of The Rise of Indian Food: Recipes Reimagined by Trèsind Studio (Phaidon). Independent restaurant criticism from Dubai and beyond. @itsliamcollens | eatgosee.com
Culinary Travel | Books | Tech | Food
Comms at Tresind Studio. \ud83c\udf1f\ud83c\udf1f\ud83c\udf1f Food writer. Culinary consultant. Content creator. Moderator. Panelist. \ud83d\udce9 [email protected] • linktr.ee/atozaatar
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