“For us, it’s about the community. Dubai is a hugely multicultural city where people from different walks of life come together to enjoy food in our restaurant. As a small restaurant, the atmosphere is amazing. You see people get along and, somehow, over a few plates of food, become new friends.”

Otoro nigiri torched with foie gras, and sudachi lime zest; tempura of naga nasu aubergine, chopped toro, and sea urchin; and langoustines with isot Kurdish black chilli pepper, sage oil, and kinome leaves.

3 Fils is named after its three founders – two Emiratis, and one Singaporean chef. Fils is the smallest currency of the UAE dirham, which denotes their urge to each give a little to fill a gap in Dubai’s dining scene – a successful concept serving high-end fare without alcohol.

Book the chef’s counter, which only seats four people, and Chef Akmal will prepare a surprise tasting menu of his favourite plates. Or when the heat subsides, soak up the serene al fresco views of fishing boats bobbing in the water.

Fresh, quality ingredients are fully utilized, minimizing food wastage. Respected in particular for his seafood dishes, Akmal has a long relationship with Ishigaki San, a one-man band in Tokyo’s famous Tsukiji fish market.

During the holy month of Ramadan, 3 Fils donates packages of food to the local community in the fishing harbour, as well as labour and construction camps.