Restaurant Review: Savour South American, Levantine flavours at Soul Kitchen
Dubai's restaurant scene is packed with high-end spots, but too often, they feel soulless and repetitive. What's truly rare is a place with a beating heart, a story, and a genuinely cool energy. Soul Kitchen nails this in a way that sets it far apart from anywhere else.
The concept is a fusion I've never seen before — South American and Levantine. On paper, it might seem like an unlikely match, but in reality, it's the most seamless marriage, resulting in bold, unforgettable flavours. We started with their homemade sesame baguette, served with dukkah and Lebanese olive oil, quickly followed by chimichurri hummus and chicken shawarma empanadas topped with mango salsa. Then came the true showstopper: the wagyu kafta arepa. The kafta patty was insanely juicy and rich, balanced perfectly by vinegary pickled red cabbage and a light, fluffy arepa casing.
The mains were just as striking, each unlike anything I'd tried before. The standout dish of the night had to be the tamarind lamb chops, served with delicate, 1,000-layer yucca potatoes and a strained labneh dressing. Every bite had it all — the sweet tang of the perfectly cooked chops, the crisp saltiness of the yucca, and the creamy richness of the labneh. We also tried the beef short rib birria with chocolate and cauliflower purée, which was enjoyable but didn't pack quite the same punch as the other dishes. Another favourite was the Caribbean red snapper, paired with an incredibly unique tomato and coconut sofrito, bringing a fresh contrast to the heavier dishes.
Beyond the food, the restaurant itself is effortlessly cool. The soft pink interiors, moody dim lighting, and a layout designed around the stage at the back all align with the energy of the menu. Elevating the entire experience, the live band took the stage. The lead singer — reminiscent of Frank Ocean — delivered jazzy soul and R&B, blending seamlessly into the atmosphere.
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