Hot New Dining // Fine Dining Destination MAYG Opens in Design District

At the intersection of French and Japanese culinary craft and sophistication lies MAYG, Dubai's newest fine dining destination led by Executive Chef Aadel Ouaoua. 

With over two decades of experience spanning continents and stemming from renowned kitchens in Paris, London, Barcelona and Rome and formerly the Executive Chef at RSVP Dubai, Chef Aadel now brought his newest venture to D3. From meticulously sourced ingredients to the final plate, every dish at MAYG reflects Chef Aadel’s experience and clarity of style, shaped by years of travelling. 

MAYG’s interiors were designed with a strong artistic vision. Whimsical elements such as cloud-inspired chandeliers float above the main dining area, paired with copper accents that echo the materials used in the kitchen. The colour red appears throughout the space as a nod to the Japanese flag. There’s also a private dining room which offers a more intimate experience, featuring bonsai details and cherry blossom motifs.

MAYG operates with the philosophy of "simplicity and complexity", a principle drawn from Japanese cuisine where restrained flavours demand the utmost precision. While the flavour palate remains simple, the execution to bring them to the plate is fairly technical. This ethos is reflected in every dish, where the richness of French techniques seamlessly blends with the delicate umami flavours and precise preparation of Japanese cuisine. 

Sustainability is a core value at MAYG. The team emphasises sourcing ingredients locally whenever possible to minimise the carbon footprint associated with travel. While Japanese fish, oysters, scallops and certain meats are imported to ensure authenticity and quality, a significant portion of the produce is sourced directly from Dubai.

At the heart of MAYG's success is the dedicated and diverse team that has brought the restaurant to life. The kitchen thrives on a collaborative culture and the team constantly strives to reach new levels of creativity with the belief that cooking with love creates unforgettable memories for guests.This passion is evident in every dish.

"Our purpose as chefs is to make people happy," Chef Aadel explains. He makes it a point to personally engage with guests, valuing their feedback as an essential part of the creative process. This direct interaction allows him to refine and evolve his menu continuously. 

MAYG recently celebrated its soft opening, with a highly anticipated business lunch set to launch soon. Future plans include the opening of a sushi bar and an outdoor terrace after summer.