The Time Out Dubai team judges restaurants on food, service and ambience, as well as other aspects that make or break the dining out experience. A zenith of thousands of dishes, hundreds of reviews and countless hours of debate from the Time Out team, the Time Out Dubai Restaurant Awards are the region’s most significant culinary recognition.

Joanna Midzio, Food & Beverage Manager, Dubai Marriott Harbour Hotel & Suites expresses: “Top hospitality industry top guns were present and when the announcement was made, The Observatory team was elated. Accepting the award for ‘Highly Commended’ in the Best International Category at the prominent Time Out Restaurant Awards 2012 was an amazing achievement; The Observatory team was jubilant to accept the award. It is a mark of distinction, to be shortlisted among the top restaurants in Dubai.”

Wonderfully novel and outright chic, The Observatory, set on the 52nd floor of the Dubai Marriott Harbour Hotel & Suites, offers one of the best hotel deals in Dubai. The restaurant delivers a dining experience you’ll savor in more ways than one. This signature destination restaurant and bar’s venue offers a breathtaking blend of sophisticated urban ambience, palate-pleasing cuisine, and the finest house beverages such as perfectly shaken cocktails.

About the Dubai Marriott Harbour Hotel & Suites The Dubai Marriott Harbour Hotel & Suites has an ideal location overlooking both the Dubai Palm and Dubai Marina. Only 30 minutes from Dubai International Airport, this 4 star Dubai hotel boasts 232 sensational one, two and three bedroom suites, which cater for corporate executives or leisure travelers on short or extended visits. Within a 10-minute walk of the hotel you will find yourself in Dubai Marina, next to Dubai Yacht Club and Dubai Marina Mall, venture a little further on the exciting new Dubai Metro and you are within easy reach of the Mall of the Emirates, Ski Dubai, Wild Wadi Water Park and Palm Jumeirah. Visit one of the finest, spa hotels in Dubai to indulge in the ultimate relaxing experience or retreat to the fully equipped fitness center for some physical activity. The hotel offers a tempting choice of 3 unique dining experiences, from a casual setting of Counter Culture to the finest international cuisine in a stylish indoor and outdoor haven at the AZ.U.R or the ultimate dining destination, The Observatory set on the 52nd floor, this inspiring 360 degree restaurant and bar is the pinnacle of culinary excellence.

The head of the food inspection section of Dubai Municipality, Ahmed Abdul Rahman Al Ali, said there was no room for error concerning public health.

The department will be focusing on what it describes as high risk offences such as temperature control and general cleanliness of premises and staff.

In particular, it will be checking that food is displayed on efficient hot and cold cabinets; that food handlers are adhering to personal hygiene requirements, such as wearing head covers and gloves; and that handlers have valid occupational health cards, said Mr Al Ali.

“Food should be well covered and protected from any source of contamination and all food transportation vehicles must be approved by the Food Control Department,” said Mr Al Ali.

Each inspector will conduct a minimum of five inspections per shift during Ramadan.

The department carried out 34,000 inspections during 2010 and recorded a 95 per cent compliance. Establishments wishing to erect tents must first gain permission from the Food Control Department. To do this they must inform the department of the internal layout of their tent and the equipment it would contain.

Hassan Masood, the executive chef at Radisson Blu at Dubai Media City, said the hotel would increase “on-the-job skills training” in areas such as storage and waste reduction.

“We work as per Dubai Municipality guidelines including keeping food on the buffet at a certain temperature to avoid quick food spoilage,” Mr Masood said. “Also, avoiding setting up a buffet too long before serving and preparing minimum food on display first and refilling the buffet frequently.”

He said all perishable items were also checked for production and expiry dates.

Other hotels taking extra precautions include the Movenpick Hotel, which recently refurbished its kitchen, moved its cold kitchen to a separate floor and increased hygiene training, according to Marcus Dudley, the director of food and beverages.

“Because it’s such a hot period, we need to be mindful of the proper environment in order to avoid food poisoning,” Mr Dudley said. “We fully support Dubai Municipality’s initiative and we have already begun Ramadan preparations.”

Those preparations include sending food samples to a private laboratory to ensure they are safe. If a customer were to fall sick, the hotel could then ascertain whether the food was at fault.

“We will decorate the restaurant as a tent which will be well-insulated and [Hazard Analysis and Critical Control Points] certified. We will utilise proper air conditioning standards and a purpose-built buffet with advanced temperature control,” Mr Dudley said.

Customers dining out for Iftar are advised by Mr Al Ali to make sure hot meals are served hot, utensils are sanitary and staff members are clean and tidy.

Ritz-Carlton Dubai International Financial Centre (DIFC) offers express lunch options in Thai restaurant Blue Rain, French bistro Can Can and steakhouse Center Cut, which introduced its lunch at AED 105 for two courses yesterday (March 20).

The hotel’s EAM — food and beverage Antony McNeil said that neighbouring DIFC provided the restaurants’ customer base.

“The main audience would be DIFC; there are 15,000 to 18,000 people working on a daily basis at DIFC. Being financial, they are well travelled, they know their markets, they know price points and they know what they like. So it’s very simple for us to define the marketing programme and how we want to attract those guests into the hotel,” said McNeil.

He explained that the hotel had experienced demand for the lunch options.

“We had a lot of demand to open Blue Rain for lunch from DIFC clients; there’s no Thai restaurant in DIFC,” said McNeil.

It’s very much a destination for lunch diners. The lunch is an express option that comes as a bento lunch or you can go a la carte.

“Lunch had 25 covers on the first day and costs AED 85 for three courses on your plate, you can eat at your own speed,” he added.