CHÔM CÔÔM AND CHEF REIF OTHMAN JOIN FORCES FOR TWO NIGHTS IN DUBAI
(MENAFN- MENAFNEditorial) Dubai, UAE: Clear your dinner plans for 22 and 23 Octoberô Chæocirc;m’Chôm’s chef Kelvin Ng and chef Reif Othman are coming together for two evenings that bring Vietnamese and Japanese flavours to the same table. The eight-course collaboration opens at REIF Japanese Kushiyaki in Dubai Hills on Thursday, 22 October, before heading to Chôm Côôm in Galleria Mall, Al Barsha, on Friday, 23 October.
At the heart of the collaboration is Chôm Côæ#8217;m’s lively approach to Vietnamese dining: fresh herbs, punchy sauces, crisp textures and food that invites conversation. Ke’vin’s Vietnamese steak tartare arrives with lemongrass chưlli nưc chm and prawn cracker, while crispy prawns are coated in ginger fish caramel. There is also grilled lamb lúc lc with pickles and citrus pepper nưc chm.
Reif brings his own playful touches to the table, from raw hamachi with sweet ponzu and tomato coriander relish to a prawn-stuffed crispy chicken wing. His grilled black cod comes with lemongrass yellow pepper sauce and yuzu kosho, finding common ground between the two kitchens.
Each venue puts its own signature on the final courses. On Thursday, 22 October, dinner at REIF Dubai Hills finishes with Japanese wagyu dashi and a white chocolate pandan kaya fondant with azuki coconut ice cream. On Friday, 23 October, Chôm Côôm rounds off the experience with fragrant beef pho broth and a mango pudding with pandan jelly, pomelo, coconut cream and passion fruit ice.
For ôhômôChôm, the collaboration offers a fresh way to experience its Vietnamese flavours, bringing Ke’vin’s cooking into conversation wit’ Reif’s Japanese influences across two distinct settings.
Priced at AED 388 per person, the eight-course experience is available on both evenings, with bookings from 6:30 PMand the last booking at 9:30 PM.
Event details
•Thursday, 22 October 2026: REIF Japanese Kushiyaki, Dubai Hills
•Friday, 23 October 2026: Chôm Côôm, Galleria Mall, Al Barsha
•Menu: Eight-course collaboration menu
•Price: AED 388 per person
•Timings: Bookings from 6:30 PM; last booking at 9:30 PM
At the heart of the collaboration is Chôm Côæ#8217;m’s lively approach to Vietnamese dining: fresh herbs, punchy sauces, crisp textures and food that invites conversation. Ke’vin’s Vietnamese steak tartare arrives with lemongrass chưlli nưc chm and prawn cracker, while crispy prawns are coated in ginger fish caramel. There is also grilled lamb lúc lc with pickles and citrus pepper nưc chm.
Reif brings his own playful touches to the table, from raw hamachi with sweet ponzu and tomato coriander relish to a prawn-stuffed crispy chicken wing. His grilled black cod comes with lemongrass yellow pepper sauce and yuzu kosho, finding common ground between the two kitchens.
Each venue puts its own signature on the final courses. On Thursday, 22 October, dinner at REIF Dubai Hills finishes with Japanese wagyu dashi and a white chocolate pandan kaya fondant with azuki coconut ice cream. On Friday, 23 October, Chôm Côôm rounds off the experience with fragrant beef pho broth and a mango pudding with pandan jelly, pomelo, coconut cream and passion fruit ice.
For ôhômôChôm, the collaboration offers a fresh way to experience its Vietnamese flavours, bringing Ke’vin’s cooking into conversation wit’ Reif’s Japanese influences across two distinct settings.
Priced at AED 388 per person, the eight-course experience is available on both evenings, with bookings from 6:30 PMand the last booking at 9:30 PM.
Event details
•Thursday, 22 October 2026: REIF Japanese Kushiyaki, Dubai Hills
•Friday, 23 October 2026: Chôm Côôm, Galleria Mall, Al Barsha
•Menu: Eight-course collaboration menu
•Price: AED 388 per person
•Timings: Bookings from 6:30 PM; last booking at 9:30 PM
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