• Ten years after it first opened, the newly refurbished Saffron re-opened in January 2021
  • Designed by New York-based Jeffrey Beers International (JBI), the objective of the refurbishment was to bring a fresh and vibrant new look to Saffron with a bright and modern space fitted with an array of distinctive stations
  • The all-day dining restaurant is based on a “Chefs Table” concept, wrapping the kitchen and action stations around the diners, making the delivery and the kitchen activity a part of the entertainment
  • Noteworthy design accessories include gorgeous custom-made lights (including fun pastel coloured candy-shaped lights) produced by Czech Republic-based boutique company Koletiv
  • The predominant theme is Asian with a modern twist – and an international mix
  • With more than 220 dishes from which to choose, guests could eat in Saffron for nearly a year and never have the same meal twice!
  •  Saffron also hosts theme nights and is also known for the city’s best Friday brunches
  • The mainly Asian cuisine features favourites from Japan, Korea, China, Malaysia, Indonesia, and Indian along with a mix of western dishes
  • Signature dishes include Malaysian claypot, Asian wok, top quality sushi and sashimi, an impressive seafood selection and a specially curated dessert section including a boutique range of healthier options
  • Live cooking stations include the carving station, a live sushi and maki roll making station, a noodle soup station, Korean BBQ, Chinese Dim Sum, and a dessert station with a different item created in front of guests daily
  • The claypot station, which cooks stew on open flame in a claypot, is especially unique as it does not feature in any other buffet restaurant in Dubai
  • There is a new rotisserie oven with freshly roasted chicken as well as a selection of beef and lamb which is carved in front of guests
  • The restaurant’s urban cultivator, a fully automated kitchen garden, is another unique feature which grows organic herbs, microgreens, and vegetables 365 days a year, which are served at the raw bar
  • The extensive cheese board is also not-to-be-missed with more than 15 varieties of Irish, English and French cheeses
  • There is also a selection of 15 types of bread with six healthy options including quinoa, mixed grains, apple cranberry, green tea, wholemeal and carrot
  • New meat dry agers have been installed, so Saffron now serves its own dry aged meat including a selection of Wagyu beef dried meat live cut for the guest
  • Vegans and vegetarians are also well catered for with around 10 per cent of the buffet section dedicated to them
  • There is a great selection for kids, with the chocolate fountain and candy selection proving especially popular
  • The boutique desserts on display in the vitrine display case, are made with fibre-based sugar replacement Zusto which is suitable for guests with diabetes. There is no refined sugar added to any of these desserts, making them healthier and less calorific