Diwan Al Muhanna Spreads Middle Eastern Kindness
Established in 1935, Diwan Al Muhanna is today one of the oldest Levantine sweet production lines in the region
Ritage Garden by Maroun Chedid
‘Door’ in Arabic, Ritage is the entrance to the colorful world of Maroun Chedid: A Lebanese-Mediterranean wonderland filled with flavor, passion and rigor
Shurooq launches beach hospitality project in Khorfakkan
It includes the establishment of service facilities and hospitality amenities to host recreational activities.
The Middle East’s Raw And Colorful Sushi Revolution
Novelty is traveling fast. Add rising food health concerns and the popularity of ‘Instagrammable’ dishes and it’s no surprise to learn that sushi has become one of today’s most trending cuisines. HN talks to American, Japanese and Middle Eastern home-grown sushi brands about the strategies they are employing to grow
Championing Chocolate
If you thought chocolate offerings were limited to dark, milk or white varieties, it’s time to think again; today’s alternatives are as diverse as they are delicious, encompassing a vast range of exotic ingredients and even a landmark, fourth Ruby variety. HN delves deeper into the latest developments on the cocoa bean scene
Noura Speaks to the Heart
The iconic Lebanese pastry brand Noura has launched a new flagship store to celebrate its milestone 70th birthday this year and mark the company’s repositioning in the market. HN sat down for an exclusive interview with Julien Khabbaz, Noura’s CEO, to hear more about his future plans for a brand that he admits is very close to his heart
Dunkin’ Donuts reveals new brand identity
The change will officially take place in January 2019, starting in the US, and then moving globally.
Nakheel debuts UAE’s first floating pool at Palm Jumeirah
The 20-meter-long, 10-meter-wide pool has an extensive deck area with sunbeds and seating for up to 75 people.
10 Global Foodservice Trends
Michael Jones and Tina Nielsen of FCSI’s Foodservice Consultant magazine highlight 10 key, long-term trends shaping global foodservice