From hawker to haute, the restaurant showcases the chef’s heritage.
If you haven’t heard of Chef Akmal Anuar, surely you know his restaurants. Akmal is known for creating exciting homegrown concepts that have received critical acclaim. He was behind the 3Fils, which ranked at number one in the Middle East & North Africa’s 50 Best Restaurants in 2022, 11Woodfire, which currently holds one MICHELIN Star, Goldfish Sushi & Yakitori and Osteria Funkcoolio.
Now, he has introduced Harummanis to Dubai. Located in the Wasl 51 development, the cosy culinary haven showcases Singaporean Malay cuisine and is inspired by generational recipes. Taking over the space formally occupied by Lana Lusa, diners are ensconced in a rustic space decorated with deep red tiles, distressed mirrors, traditional batik patterns and plenty of potted foliage. The setting is warm and welcoming, merging old-world charm with modern design while paying homage to the Singaporean Malay culture of sharing.
The menu at Harummanis offers street food-inspired classics to traditional Malay dishes with a contemporary twist; each meticulously plated to reflect the care and passion poured into its preparation. Modern dishes such as Beef Cheeks Rendang, cooked in coconut stew, and Ketoprak, an Indonesian salad reimagined with a Japanese twist, complement generational recipes from Akmal Anuar’s mother, such as the superb sambal selection.
Our meal with the Batang Pinang (AED 70), an elegant interpretation of Wagyu carpaccio that marries traditional Singaporean Malay flavours with contemporary presentation. The delicate beef slices melt on the palate, complemented by a bold, spicy petis vinaigrette, offering a beautiful balance of sweet, tangy, and fiery notes. Crisp jicama pieces add a refreshing crunch, tying the dish together with finesse.
The Popiah Goreng (AED 75) is a delightful bite and a refined take on a street food classic. The lamb spring rolls arrive golden and piping hot, the wrapper is fragile and fried to a delicate crunch, shattering lightly with each bite. Inside, the rich and aromatic lamb mixture is expertly spiced with a medley of Southeast Asian flavours.
One of the most unique offerings at Harummanis, the Beef Lungs Skewers with Sambal Belado (AED 58), is a dish you’re unlikely to find in Dubai. This bold creation invites adventurous diners to experience a rare delicacy in which the beef lungs are carefully prepared, achieving a tender yet slightly chewy texture that retains just the right amount of bite. Skewered and lightly charcoal grilled, the meat develops a smoky char that enhances the natural, deep and earthy richness of the organ. What takes the dish to the next level is the Sambal Belado, a fiery and tangy chilli sauce that adds an exciting punch of flavour. Elsewhere, The Wagyu Satay (AED 78) skewers of perfectly grilled beef come with a punchy peanut sauce, the recipe for which was recently honed by Akmal’s mother during a recent visit to Dubai.
The Ikan Pepes Sambal, a grilled fish dish wrapped in banana leaves and infused with spices, captures the essence of vibrant home-cooked meals from the region. Charred from the grill, the banana leaves release a tantalising aroma as they are unwrapped at the table, revealing the carefully cooked fish. The wrapping locks in moisture, while the fish—tender and flaky—is marinated in a robust sambal mixture. The sambal, a cornerstone of Singaporean Malay cuisine, is a fiery blend of chillies, shallots, garlic, and a touch of shrimp paste, creating a harmonious balance of heat, sweetness, and umami.
The Harummanis dessert, named after the prized Malaysian mango variety, is a must-try. It combines chunky mango pieces with shards of meringue and cooling coconut ice cream, resulting in a refreshing yet light conclusion.
A thoughtful drinks menu complements the dishes, featuring natural ingredients celebrated for their medicinal properties. The beverages are a refreshing and health-conscious addition to the dining experience.
Harummanis delivers a dining experience brimming with tradition and warmth. The name also means “sweet scent” and was used by Akmal’s mother for their family’s hawker stall. This stall has been serving Singaporeans for over 32 years, and with Harummanis Dubai, the chef is honouring his family legacy while showcasing these nostalgic flavours to the world.
What sets Harummanis apart isn’t just the food—it’s the gentle service that ties the entire experience together. The staff are attentive without being intrusive and embody Malaysia’s famous hospitality, greeting every guest with warm smiles, whether you’re a first-time visitor or a regular.
In a city brimming with global dining options, Harummanis stands out by staying true to its roots. The restaurant doesn’t rely on gimmicks or over-the-top theatrics to impress. Instead, it focuses on delivering what matters most: fantastic food, a welcoming atmosphere, and heartfelt service.
GO: Follow @harummanis.51 on Instagram for more information.
