Tresind Studio | St. Regis Gardens

"It is no secret that one of my favorite places in Dubai and in general is Tresdin Studio. It is located at the top of St. Regis Gardens and that's where we are heading to."

"Stepping inside, the general manager and the chef greets us. Vipin Pandwar and Chef Himanshu Saini. You might remember them from my videos before."

"Pani puri is a tradition here. And this menu always starts with it. A spectacular presentation and I love it. The puri arrives and by now it is filled with the plum water. It is crunchy, delicious and punchy."

"Tomato tikka masala with naan souffle. I'm literally getting mad over the flavors. Perfect harmony, perfect in every way."

"We end up in the third dessert where I get one of my favorite dishes. White asparagus, pandan kadhi, asparagus and anise broth. Mind-blowing flavors."

"The service here is always amazing. Indian hospitality has a special place in my heart. Vipin, for example, is a self-taught professional. And it seems like passionate work actually pays off."

"Then there is the chef, Himanshu Saini. The food here is a bridge between cultures. Unbelievable flavors and clever dishes. It translates Indian culture for the rest of the world."

"Today we’re exploring incredible India — the customs, the culture, and of course the cuisine. But I don’t even need to pack a bag because we’re doing it all from a rooftop restaurant in Dubai. This is Trèsind Studio, where Chef Himanshu Saini is redefining modern Indian fine dining."

"The magic starts with liquid nitrogen. It’s poured into the first bite — a pani puri, one of India’s most famous street foods. Spicy, cool, and bursting with flavor. It’s the perfect start to the journey."

"Next up, a reminder of the desert. A flatbread filled with cactus curry, sweet mango pickle, and sliced cactus on top. Warm, tangy, and absolutely delicious. It’s paired with a drink called Desert Lassi — date, honey, and vermouth. I love it."

"This one’s from India’s coastline — ghee-roasted crab baked on cinnamon bark and topped with curry leaf crisp. It’s rich, buttery, and full of spice. I could eat ten of these."

"Fly Me to the Moon starts playing as dessert arrives. It’s called Honeymoon — a white chocolate honeycomb topped with organic honey. Sweet, smooth, and melts instantly. A perfect ending to an incredible meal."

"The best dinner of the year. It should be so difficult, nearly impossible to choose the best restaurant. But choosing the best dinner of 2024, or even of my life, was surprisingly easy. It was so obvious."

"That night, everything was perfect. I believe Chef Martin Hoffner is a remarkable talent. We had unforgettable dishes, a glass of Krug 1988, a beautiful burgundy, and the best non-alcoholic pairing I have ever tasted, created by the brilliant Aaron."

"And of course, there was the unmatched energy of the Queen of Hospitality herself. I was so happy to be there with my wife, sharing one of Lisa's last shows, filled with laughter and a few tearful moments."

"Yeah, that was the best dining experience I have ever had in my life."