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Big taste and a big location make up Big Chefs

When it comes to superlatives Dubai is the 'greatest, most inventive' and 'truly unsurpassed' at coming up with them. Everything has to be a world-beater and restaurants in particular are not backwards about coming forwards in attempting to outdo each other. Whether the cuisine is the 'most lavish' or the eatery is situated up the top of a tower (or 20,000 leagues under the sea), every establishment has to "go big" to get noticed.
Big Chefs at The Beach opposite JBR couldn't have been more obvious in its ploy. Given the sheer number of other restaurants populating the seaside development, the primarily Turkish casual diner had to pull out all the stops and go for a name which adequately sums up the experience you will encounter whilst being unique and memorable.
It worked. Walk into Big Chefs and you'll be hard-pressed to recall quite such a large dining room. It is huge. The ceiling is so high, Big Chefs will forever be stored away as, well... 'big' in your memory. That's before you get to the immense flavours on the equally weighty menu.
Big Chefs does every type of dish you could desire. Meat, fish, pizza, burgers, sandwiches, traditional Turkish recipes, Arabic starters - it is impossible to list everything on offer. With the helpful staff-members' assistance, though, we were able to hunt down some of the highlights.
To begin with we went for a honey mustard chicken salad. Mention honey mustard and most would imagine some sort of thick gloop purveyed by some of the novelty American chains around. This honey mustard, however, was more of a glaze and perfectly complimented the grilled tender chicken breast strips. The leaves and avocado underneath weren't bad either, coated in a zesty lemon sauce. The concoction would make a decent light lunch for anyone in a hurry and taking care of their waistline. Thankfully we were doing neither.
Next up came the yoghurt kebab - sautéed beef, cut up buttered flatbread, aubergine puree, yoghurt and tomato paste; and the chef's recipe meatballs on buttered flatbread with a mungbean salad and cacik cream. The meatballs were a bit of a disappointment. There was nothing wrong with them, but they were just a tad bland compared to the yoghurt kebab served up in a tagine, which was superb. You should make the trip down to The Beach simply to try it. The meat was wonderful and rich and the whole melange of ingredients made for one of the heartiest, most delicious meals I've had down that part of town. For once there was also room for dessert - a wonderful traditional kunefe with a blueberry infusion. Spectacular.      
Call: 04 551 5302