(MENAFN- Katch ) Dubai, UAE (03 November 2025): Writing another chapter in Revolver Dubai’s culinary evolution, the dining destinati’n’s acclaimed pop-up series returns with another extraordinary collaboration, this time, a creative collision between fire and flour. On Thursday, November 14th, Revolver’s Chef Partner Jitin Joshi will be joined by Chef Keren Ye, Executive Chef at Pekoe Tea & Bread Bar, for a one-night-only culinary experience that will celebrate the transformative power of flame, flavour, and artistry.

Born in Singapore, since its inception, Revolver has built a cult following as one of Dub’i’s most exciting culinary hotspots. Offering a stage where innovation meets instinct and where every pop-up becomes a story told through smoke, spice, and skill, through its ongoing bi-monthly pop-up series, Revolver has hosted a roster of remarkable chefs who bring their heritage, creativity, and individuality to the restau’ant’s open-fire kitchen. Each edition is an opportunity to step into an immersive world of collaboration, pushing the limits o’ what’s possible when great minds cook with flame.

This next edition sees Chef Keren Ye bring her distinct touch to Revolver’s fiery playground. Known for her intricate approach to pastry and her flair for infusing traditional Asian comfort flavours into contemporary creations, Ker’n’s cooking is equal parts precision and poetry. As Executive Chef of Pekoe Tea & Bread Bar, recently crowned Time Out D’bai’s Best Bakery 2024, she is redefining the art of baking and patisserie, crafting soulful yet sophisticated dishes that evoke nostalgia while surprising the palate.

The menu for the evening presents a symphony of textures and temperatures, weaving together’Keren’s mastery of dough and detail with Jitin’s command of fire and spice. Diners can expect inspired reimaginings of familiar favourites like Mapo Tofu transformed into an airy spring roll, sourdough crumpet crowned with Angus beef pepper fry and finger lime, and Argentinian prawns in chilli garlic sauce with soft mantou buns. A striking steamed Tasmanian salmon dressed in gochujang-gireun tarka adds a burst of heat and balance, leading into a basil-scented duck kra pao over claypot rice that embodies the eveni’g’s crescendo of spice and comfort.

Dessert will be a fitting finale, including a smoked chocolate mousse with charcoal meringue, followed by an elegant duo of Matcha and Hojicha tea parfaits, offering a calm, smoky sweetness to close the night. Revo’ver’s sommelier-curated grape varieties and signature cocktails will complete the experience, designed to complement th’ menu’s heat, richness, and rhythm.

Speaking about the collaboration, Chef Jitin Joshi said, “One of the common threads that ties all cuisines together is fire. ’t’s both primal and creative, becoming the heartbeat of every kitchen. Collaborating with Keren allows us to explore that shared connection from two very different angles as her precise pastry artistry meets my open-flame instinct’ It’s going to be an evenin’ that’s playful, soulful, and a true reflection of why we cook, which is to connect through ”lavour.”

With limited seats available, this exclusive pop-up will see boundaries blur, creativity burn bright, and culinary worlds collide. Join Revolver as it welcomes Chef Keren Ye for a one-night-only dinner that proves the most unforgettable dishes are born in the fire.

MENAFN04112025005479012134ID1110290553