Archive - Liam Collens

The Devonshire, London restaurant review. “It’s Fine.”

The Devonshire has been praised so enthusiastic, and for so long, that criticism feels almost impolite. After dinner in the Grill Room, I found myself…

Jun 4 • Liam Collens

May 2026

Amused Bouche 06

Bite-sized if not biting commentary. In this issue: Italian renovations, cookbook celebrations, restaurant openings, supermarket collaborations and my…

May 28 • Liam Collens

London, Three Years On: A Return by Fork and Footstep

A whistle-stop tour of London by mouth, three years on, that rekindled a distant affection for a city I once called home for the better part of a…

May 20 • Liam Collens

Order The Rise of Indian Food 📕

Get A Copy of The Rise of Indian Food Today! Here is a handy shortlist of links and shops where you can order the book.

May 14 • Liam Collens

April 2026

Translating Trèsind Studio: When Writing a Cookbook.

A special series that looks behind the scenes at Trèsind Studio and Chef Himanshu Saini's first book. Here, we cover the complicated business of…

Apr 30 • Liam Collens

Amused Bouche 05

Bite-sized commentary. In this issue: Dubai's Industry Takeovers, Satwa discoveries, ticking restaurants off my long list, viral dumplings and a…

Apr 26 • Liam Collens

Orilla, Dubai restaurant review. “A glamourous night out in Jumeirah Village Triangle, but with room to grow.”

Uninvited Opinion. An opulent 27th-floor Mediterranean restaurant brings music and much-needed joie de vivre to Jumeirah Village Triangle, but not…

Apr 23 • Liam Collens

Lowe, Al Barari, Dubai – Restaurant Revisited

“I am glad you ordered…” — returning to Lowe, where the best dishes are often the ones you didn’t mean to choose.

Apr 9 • Liam Collens

Why Neighbourhood Food Hall in Motor City is worth checking out right now

A timely update on Neighbourhood Food Hall in Dubai’s Motor City, from burgers and udon to Thai, tacos and Indian grills, and why this homegrown food…

Apr 6 • Liam Collens

Translating Trèsind Studio: How "The Rise of Indian Food" Found Its Point of View

A special series that looks behind the scene to writing Trèsind Studio and Chef Himanshu Saini's first book. Here, we cover

Apr 1 • Liam Collens

March 2026

Last Call at BOCA

After 12 years, BOCA pops its last cork next week. Three Friends of BOCA reflect on its legacy and their fondest moments.

Mar 28 • Liam Collens, Courtney Brandt, and Pallavi Sangtani

Amused Bouche 04

Bite-sized commentary. In this issue: re-focusing on the good out there, eating rescue food, ignoring Thai food purists, croutons as a life hack and my…

Mar 26 • Liam Collens