New Dubai restaurant serves fish coated in 23-carat edible gold

The gold-coated sea bass at Al Seef's Doors Freestyle Grill will set diners back Dh675

Doors Freestyle Grill serves sea bass coated in 23K gold. Courtesy Doors Freestyle Grill

Dubai is world famous for its gold. From gold-plated sports cars to the Gold Souk, the emirate truly earned its name as the "City of Gold".

It was only a matter of time before people found a way to incorporate it into the city's other big business – food. The appetite for edible gold shows no signs of slowing down, as the menu of Al Seef's newest fine dining restaurant proves.

Doors Freestyle Grill just opened at Al Seef, Dubai. Courtesy: Doors Freestyle Grill

The star of the culinary show for Doors Freestyle Grill is its 23-carat golden fish. The "royal delicacy", as they describe it, is fresh sea bass, which is marinated and cooked in Chef Kemal Ceylan's special orange-flavoured sauce, before being completely coated in gold.

The dish, which is unsurprisingly one of the most luxurious items on the menu, will set diners back Dh675 and must be pre-booked.

This is not the first golden meal you can order in Dubai. Burgers topped with flaked gold, golden cappuccinos and gold-infused chocolates are commonplace on menus across the city, but Doors' 23-carat fish might be the most indulgent example so far.

Kemal Ceyla is the head chef at Doors Freestyle Grill. Courtesy Doors Freestyle Grill

Doors Freestyle Grill opened on Al Seef’s waterfront in October 2018, spanning more than 1,000 square metres, with indoor and outdoor areas. The restaurant, which seats 400 diners, is designed to “awaken the five senses”, and revolves around a freestyle grill concept.

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Self-taught head chef Kemal Ceylan originally is from Turkey and opened his first restaurant in Shenzhen, followed by Guangzhou, in China.

“We are truly thrilled to launch our first restaurant in Dubai – being the global culinary hub is a competitive yet exciting market,” he says.

“People understand and appreciate the nuances of great food, which makes it really imperative for us to elevate our offerings and experience.”