YABA by Chef Shaheen - يابا من شيف شاهين — Restaurant in Dubai

Was definitely aware of the hype before coming here and was exactly as good as advertised. The caveat is that I am Iraqi and biased when it comes to the traditional dishes and how they are done - however I had to put all that aside and not look at these dishes the same way. Summary: every dish was extremely well presented and distinct and flavors in every bite. Drinks are worth the experience and one has to note that this premise is not "cheap" and you would want to take your time to experience each dish and drink.

Detailed review: We ordered a wide range of appetizers and main dishes.

-- Appetizers -- 1 - Chips Karrada: These triangle crisps were done so well and have a nice vinegar and salt flavour with a nice sauce at the base where each piece is put in - we requested more while the food was getting prepared and they happily put more on the table. 2 - Salads - Salads came and served to you by the waiter. Green salad with a lovely pomegranate molasses dressing and what seemed to be ricotta cheese along with an amazingly crispy delicious eggplant shavings which created a black layer covering the salad. Second Salad was a fascinating mix between what tasted like a traditional tabouleh topped with beetroot and sago which added an interesting texture to the salad - I personally didn't find the sago added much to the flavor or textures of the salads. 3 - Kubbas - Along with the salads came in the Kubbas presented beautifully free standing on a base of a sauce unique to each. The yellow Kubba Hallab was crispy on the outside and rich on the inside with a saucy mince mix. Second black kubba was a truffle based kubba which I was excited to try and found it very good and the truffle flavors were definitely there if that is what you are after. Both were very good in their own way where the latter truffle kubba was very soft and doughy which was enjoyable.

-- Beverages -- I personally only tried their numi basra drink and asked for it to be without ice/crushed ice. The other drinks that came to the table looked apetising and garnished in a very presentable way. The numi basra drink was the least garnished and had half a dried lime floating on top. The drink was lightly carbonated and provided an adequate zing that wasn't overbearing the unique numi basra flavour that is common in iraqi cuisine. It was a decent amount of the drink too that was sufficent to have as a pallet cleanser throughout the meal.

-- Mains -- 1 - Chicken Masgoof - was probably the least interesting dish of the evening but was very tender and de-boned grilled chicken basted in a sour marination is hard to go wrong with. 2 - Dolma - a very interesting take on the popular dish. A new unique sour flavor profile that is distinct and not familiar - which grew on me very quickly. Can't pin point what it was but the smokey aftertaste added another layer to the experience 3 - Qouzi - really well cooked lamb shank where the meat melted off the bone. The rice was perfectly cooked and was very addictive even on it's own. A great qouzi experience. Would've loved to have it's juices served separately as well.

-- Dessert -- We ordered one dish to share for the dessert. A new take on the traditional dibbs & rashi snack. The dish consisted of 3 primary components which was a cube of date cake topped off with a generous serving of tahini ice cream and covered in a veil of date molasses jelly. On their own the individual components tasted weird and okay but once you combine all three on a spoonful the experience was entirely a new flavor different dish!

To conclude, the gastronomic experience is deserving of its hype

I would say this though that it does seem the chef is holding back and appealing to the masses on most dishes and might be what holds it back in the future from becoming (respectfully and this is not a critique) "world class", which is fine, however I would love to learn and experience what dishes could be created if that social pressure was lifted and putting business sense aside what that would look and...

YABA by Chef Shaheen (Dubai)

A unique experience blending elegance and deep roots in Iraqi cuisine. The place fuses tradition with modernity in a smooth, artistic way, nontraditional flavors and exceptional presentation… with a few caveats.

We started with a waiting area. Our group of six waited around 30–40 minutes before being seated inside the main dining room.

The decor and atmosphere are charming. From the start, there’s a sense of artistic curation, not just a restaurant. The plates are crafted, the seating and interior are detailed and intentional. You need to be calm and ready to explore because the place is crowded and a bit noisy.

Main Dishes: • Smoked Dolma: Outstanding in flavor, size, and presentation. Gorgeous plating, generous portion, and delicious filling. Easily the best dish.

• Wagyu Gus: Tender, flavorful, and different. Worth trying. Moderate portion.

• Quzi: Good and enjoyable. Great presentation with a decent portion.

• Barda Plaw: Tasty with a generous serving. Looks great, flavor solid but not extraordinary.

• Stuffed Chicken: Just okay. Personally the weakest dish for me, although others seemed to enjoy it.

Appetizers: • Chips Karrada: Classic Iraqi-style chips presented in a creative way.

• Black Salad: A smart and delicious twist.

• Black Kubba (with truffle): Excellent, visually unique, flavorful, and well-stuffed.

• Smoked Kubba: Interesting but not as memorable.

• Iraqi Tea: Traditional finish with vintage-style presentation (not the best tea you’ll ever have, though).

Overall Rating:

• Flavor & Taste: 8.5/10 – Everything was delicious, except the stuffed chicken which didn’t click for me.

• Presentation & Packaging: 9.5/10 – Every dish is introduced like a story. Their #1 strength.

• Service & Speed: 9/10 – Fast, professional, and friendly despite the crowd. Staff were clearly well-selected.

• Quantity & Portion: 9.5/10 – Most portions are more than enough. Only the Wagyu and chicken were moderate in size.

• Prices: 7.5/10 – Not for everyday dining. It’s a special experience more than just food. For Dubai, prices are standard or slightly above average.

• Ambience: 8.5/10 – Elegant and stylish, but not quiet. Warm lighting, modern design, but the noise and crowd slightly affect the experience.

Conclusion: A must-try at least once — and personally, I’d go back if I get the chance. Highly recommended, especially for those who love Iraqi cuisine with a modern twist. You won’t just eat — you’ll be impressed. What sets them apart is the bold presentation and daring flavors. You’ll leave full — but more importantly, fascinated. Just expect a wait before...

Best dining experience of my life..

From the moment we arrived til the moment we left. The marvellous host graciously welcomed us and led us to be seated at a table of our choice.

The interior was sublime. It has mainly dark walls and ceiling and tables yet somehow still had an energy of openness and space with a hint of greenery. Its an aesthetic mastery.

The menu was incredible. The lay out of it and the detail of each dish was like nothing I have ever seen in my life. It had digital images annotated with elements of the dish and with even split images of the inside of the dish. Incredible choices with enough detail to get an understand of what youre ordering. Incredible Iraqi style dishes twisted with a fine dining touch.

The waiter Majd was perfect. Always available and helpful and cooperative with the right amount of space to enjoy our dinner. He explained what each dish was when bringing out and was a fantastic character to share the evening with.

The fragrances of the food radiated freshness. The black mushroom kubba was so good we ordered more. The art and skill and mind to create this dish with a sheet of black rice paper adding to the textures of the dish is sublime. The smoked dolma was perfect with every bite. They had a new masgouf chicken which had a perfect blend of spices and presented expertly to create a sense of excitment for an otherwise not so exciting chicken.

The noomi basra mojito has to get a special mention. My auntie im Basra had shown us just the week before her own noomi basra tea that she likes it was an incredible surprise to see at Yaba.

I bought the knife set by Chef Shaheen as a memory of this dinner. I have been a passionate chef since young and worked for about 6 years in London to become a Sous Chef. I look forward to using it in my dishes and attempt to recreate the mastery of the dishes invented by Chef Shaheen and the team at Yaba.

On the bad side.. I had a stomach bug in Iraq just before coming to Dubai and could not handle a lot of food. I missed out on experiencing the tea and the desserts. Insha allah I make it back soon and Chef Shaheen is available to make an appearance. I have listened to podcasts he appeared in several times in attempt to strengthen my arabic and have become an great fan of his story, character and drive to accomplish all...