Love Levantine food? Dubai residents are in for a pleasant surprise, as Naranj Café, a Syrian-Levantine restaurant already popular across Syria, Lebanon, Iraq, Kuwait and Saudi Arabia, is now open in Dubai.

Khamas Hospitality, an established hospitality group in the GCC & worldwide, has brought Naranj Café to DoubleTree by Hilton Dubai Al Jadaf, introducing traditional Syrian Levantine cuisine in a contemporary ambience designed to welcome everyone in Dubai.

Every home has a story, told through the aromas of the kitchen, treasured family recipes, and meals lovingly prepared and shared around the table. Likewise, Naranj is inspired by the roots of Syrian cuisine and the timeless tradition of home cooking bringing together comforting dishes, familiar flavours, and recipes passed down through generations. Each plate reflects the warmth of homemade food, where simple ingredients, traditional cooking, and a love for sharing create something truly special.The philosophy is simple: clean ingredients, traditional recipes and authentic flavours, with dishes designed to be enjoyed, remembered and shared.

The name Naranj comes from the bitter orange tree and its fragrant blossoms, drawing inspiration from the citrusy aromas and rich food traditions of the Levant. The Dubai restaurant brings that Syrian heritage into a contemporary setting, with plenty of space for relaxed dining and socialising.

Spread across 385 sq m, the restaurant is located at DoubleTree by Hilton Dubai Al Jadaf, conveniently close to the nearby metro station, and can seat 170 guests, with 100 seats indoors and 70 outdoors. The space is warm and inviting, with arched details, patterned screens, warm wood, earthy tones and statement lighting giving the interiors a distinctly Levantine feel without making the space feel overly traditional.

Inside, there is a dedicated family dining area as well as a separate bar serving alcoholic drinks. The restaurant also features a live kitchen and grill, with freshly baked bread coming straight from the oven, filling the space with tempting aromas as soon as guests walk in.

Outside, the terrace offers a more relaxed setting for dining, drinks and shisha, making it a spot to settle in for a longer evening. The restaurant has been designed across distinct lounge, dining, bar and outdoor areas, combining Syrian Levantine flavours with an inviting contemporary Dubai dining experience.

The menu at Naranj brings together signature mezze, charcoal-grilled meats, slow-cooked specialities, unique desserts and beverages, while staying true to traditional Syrian cooking techniques.

You may find similar dishes across Dubai, but what sets Naranj apart is its focus on preserving the authentic flavours and traditional methods behind each dish. Rather than adapting traditional recipes to suit modern cooking methods, Naranj stays closely aligned with the techniques used in Syrian cuisine.

This consistency is an important part of Naranj’s growth story. Every new outlet follows the same approach, with the local team undergoing months of training to ensure that the dishes served at each location deliver the same authentic flavours and quality that guests have come to expect from Naranj.

The menu takes diners on a journey through the flavours of Syria, bringing together time-honoured recipes, charcoal-grilled specialities and contemporary interpretations of regional favourites. Highlights include Kebbeh Labanieh, delicate kibbeh simmered in a rich laban sauce; Borghol Be Dfin, a comforting preparation of red bulgur cooked with olive oil and lamb shank; and Vine Leaves with Lamb Chops, pairing tender stuffed vine leaves with succulent grilled lamb. Fatteh Mousakhan offers a Syrian take on the beloved Levantine dish, layering toasted bread, chicken, sumac and onions with tahini, while Kebab Khashkhash and Kebab Eggplant showcase the restaurant’s charcoal-grilled specialities. For a feast designed to share, the Naranj Mix Grill Daffat brings together a selection of grilled meats.

Desserts continue the Syrian-inspired journey, with Arabic Ice Cream with Ghazal Al Banat, Baklava Cheesecake, Dates Cake and Kunafa Cannoli Rolls offering a modern finish to traditional flavours. Among the highlights is the Syrian Debes & Tahini Ice Cream, made in-house from scratch to preserve its authentic flavours.

There is also a dedicated kids’ menu, while the drinks selection includes coffee, signature cocktails and a range of signature milkshakes. Standouts include the Cheesecake Shake, Baklava Shake and Barazek Shake, adding a playful twist to familiar Middle Eastern flavours..

Pratik Kachroo, Executive Director, Khamas Hospitality, said:
“Naranj is a very unique culinary experience, and bringing it to Dubai is a milestone we are truly proud of. It has a beautiful way of bringing people together through its flavours, traditions and warmth, and we wanted to create a space that captures this spirit while offering a memorable dining experience. It gives us immense pride to see Khamas Hospitality expand into the F&B space, build a portfolio of unique concepts that offer something distinctive to the city for the people. With Naranj, we hope to share a little piece of culture and hospitality with Dubai, creating a place where people come together over good food, meaningful conversations and lasting memories.

Samir Avasthi, General Manager, DoubleTree by Hilton Dubai Al Jadaf, said:
“We are delighted to welcome Naranj Café to DoubleTree by Hilton Dubai Al Jadaf and to introduce our guests and the wider Dubai community to its distinctive Syrian Levantine dining experience. Naranj brings together authentic flavours, warm hospitality and a beautifully designed space that adds a new dimension to our dining offering. We look forward to welcoming families, friends and visitors to experience the cuisine, ambiance, and hospitality that makes Naranj a special addition to Al Jadaf.”

Tatiana Tonu, CEO of Object 1, said: “Buyers place their trust in a developer long before handover, and we have a responsibility to earn that through every stage of construction. What our buyer data tells us is that we’re getting the fundamentals right, not just in one market, but everywhere we show up. Buyers in the UK, France, India or UAE are all responding to the same thing: the right product, at the right price, backed by a payment plan that makes sense for their investment strategy. 2026 is our Year of Delivery, and a buyer base this broad and engaged is exactly the foundation we need.”

Object 1’s sales analysis for 1 May-3 August 2026 shows that Indian purchasers accounted for almost 20% of recorded deals, making them the largest buyer nationality. Europe, Africa and the wider Middle East/MENA region each accounted for approximately a fifth of transactions, reflecting demand across several markets. France, the UK, Germany and Spain led European demand, while Turkey ranked among the top five buyer nationalities, alongside steady interest from Syria, Jordan and Saudi Arabia. Emirati buyers also contributed to demand alongside international customers, reflecting the brand’s growing local credibility.

The company has also held roadshows across Africa to connect with new prospective purchasers and better understand their expectations, with buyers from Zimbabwe, South Africa, Egypt, Mozambique and Morocco purchasing its properties.

Object 1 attributes the spread of demand to a deliberate focus on an underserved segment of the market: well-located, well-designed apartments at accessible entry price points, paired with payment plans structured around what international buyers, many of them first-time Dubai investors, can realistically commit to. Entry pricing across Object 1’s current portfolio starts from the high AED 700,000s to below AED 1 million on select units, with flexible plans including post-handover options.

Demand is also evident in the developer’s recent launch, SKY LEVEL 1 in Jumeirah Village Circle, which is already close to selling out.  Scheduled for handover in Q2 2029, the tower brings 420 one-bedroom residences to District 11. The strong buyer response supports Object 1’s continued JVC portfolio development.

2026 has been as much about handovers as new launches for Object 1. Two of the company’s projects, RA1N Residence and V1TER Residence, received their Building Completion Certificates in the first half of the year, with several more now preparing for handover; a track record the company is building on as it continues development in Dubai and expands into Abu Dhabi.

As Object 1 continues to expand its portfolio, the developer remains committed to creating well-designed homes that meet the evolving needs of the UAE’s growing communities.

His Excellency Marwan Bin Ghalita, Director General, Dubai Municipality and Sultan Salem Al Shamsi, Director General, National Agriculture Centre, opened the show, before touring the exhibition floor and meeting exhibitors.

The opening builds on NAC’s partnership with Growtech Middle East, announced earlier this month, and reflects the direction set by the UAE National Food Security Strategy 2051, under which the country continues to invest in advanced farming technologies, sustainable production systems and resilient food supply chains.

Sultan Salem Al Shamsi, Director General, National Agriculture Centre, said, “Farmers first – this is the principle that guides our work, shapes our partnerships, and defines our success.” He added, “Growtech Middle East brings together technologies and expertise that open up significant opportunities for the agriculture sector. Our role is to connect these capabilities with our farmers’ needs and translate knowledge into practical, economically viable solutions.”

Alan Kelly, Commercial & Strategy Director, inD Group, said, “Growtech Middle East brings international expertise and technology to the UAE’s agriculture and food security industry, and opening day has put global providers, government and buyers in the same room. With the UAE National Agriculture Centre as our Strategic Government Partner, we are creating a direct route for proven solutions to reach the UAE market.”

Day one: Setting the vision, farming for resilience and food sovereignty

The conference programme runs alongside the exhibition across three knowledge platforms: the Future of Food Resilience Summit, the MENA Regenerative Agriculture Summit and free CPD-certified technical seminars. Day one is themed “Setting the Vision: Farming for Resilience and Food Sovereignty” and is led by the Future Food Resilience Summit, which runs across Days 1 and 2.

The summit opened with remarks from Sultan Salem Al Shamsi on placing farmers at the heart of food resilience. Speaking about how NAC has worked with the sector, he said, “Through more than eighty meetings with stakeholders across the agriculture sector, we engaged with over four hundred farmers from across the UAE, listening to their experiences, challenges, and aspirations. We are committed to staying close to our farmers, understanding the realities of their daily work, and involving them in developing the programmes and services that support them.”

On the role of technology, Sultan Salem Al Shamsi said, “Artificial intelligence is undoubtedly no longer just a technology of the future. It is now a practical tool for advancing agriculture and enhancing the sector’s efficiency and sustainability. Data and smart technologies enable farmers to make more precise decisions, helping them improve the quality of their produce, increase productivity, and use resources, particularly water, more efficiently.”

He added that the Centre aims for thirty per cent of farms to adopt climate-smart solutions by 2030.

He then joined Dr Tarifa Ajeif AlZaabi, Director-General of the International Center for Biosaline Agriculture (ICBA), and Hassan Halaway, Group CEO, Elite Agro Holding, for a fireside chat on “The Future of Food Resilience: From Global Dependence to Regional Strength.” The discussion covered the role of UAE farms in national food resilience, getting arid-climate research into practice, and building trust in Emirati produce through UAE G.A.P.

The day’s sessions covered regional farming, farm data, agri-finance, AI-powered food systems and sustainable agriculture in arid regions. Free CPD-certified technical seminars also ran on day one, including a Food Landscape Think Tank led by The Waste Lab, a session from Khalifa University and a poultry production session with the Emirates Veterinary Association.

On the exhibition floor, exhibitors are showcasing greenhouse technologies, irrigation systems, plant nutrition, agriculture machinery, poultry, livestock, aquaculture and more, including international technology providers introducing their solutions to the UAE market, under the theme “Powering the Future of Agriculture Growth and Food Security in the Middle East.”

Engin Er, Exhibition Director, Growtech Events, said, “This is our first edition as Growtech Middle East, previously Agra ME, and the focus from here is growth: for our exhibitors, for our visitors and for the agriculture and food resilience industry across the region. We are pleased with the turnout on day one and thank our sponsors, exhibitors and visitors for making this edition possible.”

Looking ahead

The Future Food Resilience Summit continues tomorrow, and Growtech Middle East concludes on 28 October with the MENA Regenerative Agriculture Summit, created with Event Impact Partner Goumbook, focused on soil health, resource efficiency and climate resilience.

Growtech Middle East thanks its sponsors for their support: Nature for Environmental and Agricultural Solutions as Gold Sponsor; Enjaz Trading, Agricultural Technology Co. and Gulf Aquaculture as Silver Sponsors; and MONTEL as Associate Sponsor.

Participating restaurants in Dubai include Gloria Osteria, Mamabella, Belcanto, Arrogante, Vera Versilia, Chic Nonna, Siena and Gigi Rigoletto. In Abu Dhabi, Italian food lovers can enjoy Parmigiano Reggiano based dishes in TOTÓ, Verso, Villa Toscana, Novikov and Amalfi Ristorante from October 26- November 1, 2026.

To celebrate the occasion, participating restaurants will give prominent visibility to the Parmigiano Reggiano branding, reinforcing a growing sense of community. The initiative is aligned with the Consortium’s international campaign, “Più Grande Insieme” (“Greater Together”), which celebrates the shared passion, expertise and connections that bring the world of Parmigiano Reggiano closer to consumers.

Nicola Bertinelli, President of the Consorzio del Formaggio Parmigiano Reggiano, comments: “Parmigiano Reggiano Day celebrates the ‘King of Cheese’ and Italian culinary heritage. The Middle East is an important market for us: in the first eight months of 2026, sales in the GCC increased by 10% compared with the same period last year, reaching 197 tonnes, up from 179 tonnes. More broadly, exports accounted for 54.8% of total Parmigiano Reggiano sales in the first eight months of 2026, up from 51.5% in the same period of 2025. We are delighted to celebrate Parmigiano Reggiano Day in the UAE with our partners, creating a week of memorable culinary experiences for cheese aficionados. Across Dubai and Abu Dhabi, selected Italian restaurants will give guests the opportunity to discover, taste and experience Parmigiano Reggiano through dedicated dishes created by their chefs, and through different tasting experiences.”

Parmigiano Reggiano Day was launched on October 27, 2012, following the twin earthquakes that struck the Emilia-Romagna region of Italy in May of the same year. The earthquakes damaged more than 360,000 wheels of ageing Parmigiano Reggiano, seriously affecting the livelihoods of many cheesemakers. The initiative invited people worldwide to cook dishes with Parmigiano Reggiano and share their creations on social media to raise awareness of the cheese and support the local dairy industry. The campaign received an extraordinary response, with thousands of participants joining the initiative and contributing to the sale of many affected wheels, helping the local cheese industry to recover.

From Scratch is bringing a new take on an American favourite to its menu with the launch of the OG Smash Burger, a simple, flavour-led creation that celebrates the appeal of the classic diner burger while adding a signature touch of its own: soft, fluffy Japanese Milk Bread.

Inspired by traditional American burger joints, the new OG Smash Burger keeps things intentionally uncomplicated. A smash patty is pressed firmly onto a flat-top grill, creating the distinctive texture and rich, savoury flavour that have made smash burgers a firm favourite. The patty is paired with cheese, pickles, onions, relish, ketchup and mustard, bringing together the familiar combination of sweet, tangy and savoury notes that define a classic burger.

The point of difference lies in the bread. Rather than opting for a standard burger bun, From Scratch uses Japanese Milk Bread, known for its soft, airy texture and subtle sweetness. It adds a distinctive finish to the traditional combination without taking away from the flavours that make the smash burger a classic.

The launch also gives From Scratch’s existing burger line-up a fresh identity. The brand’s Classic Beef Burger, Signature Burger and Black Garlic Burger will now be prepared with smash patties, joining the new OG Smash Burger as part of the refreshed range. The result is a menu that brings the smash technique across both familiar favourites and a new hero item.

With the OG Smash Burger, From Scratch is leaning into what makes a great burger memorable: a well-executed patty, classic toppings and quality ingredients, with one thoughtful detail that sets it apart. It is a familiar favourite, made the From Scratch way.

Some things deserve more than a like. This year, Carnistore is bringing its viral food dreams from screen to table at What The Food 2026, taking place on 31 October and 1 November at Alserkal Avenue.

Inspired by the festival’s theme, Khubz wa Milh (Bread & Salt), which celebrates the connections built around food, the homegrown premium protein brand will serve two seriously indulgent creations from Dan x Fix’s Dream Series, created by Carnistore’s co-founders: a loaded Philly cheesesteak and a multi-layered lasagna.

Following its Shawermoo dream concept at the previous edition of What The Food, Carnistore is back with an activation inspired by the simple pleasure of gathering around good food, passing plates and sharing something worth talking about.

First to the table is the Dream Carni Philly Cheesesteak, a generously loaded sandwich that has already been making its rounds on social media. Bringing together multiple cuts of beef, caramelised onions, homemade cheese and a rich cheese sauce, all piled into a toasted roll and finished with a crispy topping, it’s everything a cheesesteak should be, taken several delicious steps further.

Next up is the Dream Lasagna, a seriously indulgent creation featuring layers of rich ragù, slow-cooked pulled meat, cold cuts with ricotta, and a spicy combination of nduja and chorizo, all brought together with a decadent bone marrow béchamel. It’s Carnistore’s take on the ultimate comfort food, made for those who believe there’s no such thing as too much of a good thing.

Born from Dan x Fix’s Dream Series, which has generated millions of views and hundreds of thousands of likes and shares, both creations bring Carnistore’s playful approach to premium proteins beyond the screen. What began as an online celebration of bold flavours and over-the-top food ideas is now something guests can actually get their hands on.

And in the spirit of Khubz wa Milh, what better way to bring people together than over good bread, exceptional meat and food that’s too good not to share? Find Carnistore at its dedicated booth directly outside the Carnistore store at Alserkal Avenue, serving both Dream creations throughout the two-day festival. Come hungry. You can put your phone down for this one.

Activation Details

What: Carnistore Brings Dan x Fix’s Dream Series to What The Food 2026 | When: Saturday, 31 October & Sunday, 1 November 2026 | Where: Outside Carnistore, Alserkal Avenue, Dubai | Timings: To be confirmed

You have worked across a range of international culinary environments and cuisines. How has that journey shaped your approach to leading the culinary operations at The Ritz-Carlton Abu Dhabi, Grand Canal?

Working in different kitchens and across different cultures has taught me the importance of adaptability, creativity and respect for culinary traditions. My Italian roots gave me a strong foundation in discipline and an appreciation for quality ingredients. At the same time, my international career has broadened my understanding of different cuisines and approaches to hospitality.

These lessons are particularly valuable at The Ritz-Carlton Abu Dhabi, Grand Canal, where I oversee eight distinctive dining outlets, each with its own culinary identity. My role is to maintain a shared commitment to quality and consistency while giving our chefs the freedom to bring their own creativity and expertise to the table.

I have also learned that successful kitchens are built on strong teams. I lead by example, build trust, and create an environment where chefs feel supported and encouraged to grow. Ultimately, good leadership brings people together around a shared vision while allowing individual talent to flourish.

What role does local produce, culture, and heritage play in shaping the resort’s culinary offerings, and are there particular UAE ingredients or traditions that you enjoy working with?

Local produce, culture and heritage play an important role in shaping our culinary philosophy at The Ritz-Carlton Abu Dhabi, Grand Canal. For me, food is one of the most meaningful ways to connect with a destination, and the UAE has a rich culinary heritage worth celebrating. We are fortunate to have access to excellent local ingredients, from fresh seafood and oysters to dates and honey, and I believe in showcasing these products wherever possible.

We work closely with local farmers and producers and have our own vertical farm at the hotel, where we grow fresh herbs used across our kitchens. This allows us to incorporate locally grown ingredients into our menus while supporting more sustainable culinary practices.

I also draw inspiration from Emirati and Middle Eastern hospitality traditions, particularly the emphasis on generosity, sharing, and bringing people together around the table. At Mijana, our MICHELIN Guide-selected restaurant, regional flavours and culinary traditions take centre stage. At the same time, Li Jiang combines contemporary Asian cuisine with magnificent views of the Sheikh Zayed Grand Mosque. Both offer guests a different perspective on Abu Dhabi’s rich cultural identity, something we aim to celebrate throughout our culinary offerings.

As guest expectations evolve, how do you see the relationship between luxury dining and sustainability changing? Can a more responsible approach also enhance the overall dining experience?

Sustainability and luxury dining are becoming increasingly connected, with guests more conscious of where their food comes from and how it is produced. Exceptional dining is no longer just about premium ingredients and presentation, but also about the responsibility we take in sourcing and preparing our food.

At The Ritz-Carlton Abu Dhabi, Grand Canal, sustainability is central to our operations. Our on-site vertical farm provides fresh herbs for our kitchens, while responsible sourcing and food waste management remain key priorities. Between May 2025 and July 2026, our on-site food-waste digester processed 59,755kg of food waste, while our switch to Elephant Gloves for F&B colleagues has saved approximately two tonnes of single-use plastic gloves. The hotel also has on-site solar systems as part of its wider environmental efforts and recorded an 18% year-on-year reduction in gas consumption in 2026.

I believe a more responsible approach can enhance the dining experience. Fresh, locally grown ingredients bring quality and flavour to the plate, while reducing waste encourages greater creativity and respect for every ingredient. Sustainability should never mean compromising on luxury; it should be an integral part of exceptional hospitality

With several MICHELIN Guide-recognised dining destinations within the resort, how do you continue to challenge your culinary teams to innovate while staying true to the identity of each restaurant?

Each of our eight dining outlets at The Ritz-Carlton Abu Dhabi, Grand Canal, has its own culinary identity, and we continue to innovate while respecting the traditions, flavours, and standards that define each restaurant.

I place great trust in our chefs, encouraging them to experiment, share ideas and draw inspiration from their own backgrounds. We work closely together on menu development and new concepts, always keeping our guests’ expectations in mind. At Li Jiang and Mijana, both recognised by the MICHELIN Guide, maintaining this balance between creativity, authenticity and consistency is particularly important.

Our dining concepts are continually evolving, with the latest addition being the new Sunday Roast at The Forge. We have taken a much-loved tradition and introduced it to our award-winning steakhouse, with premium cuts and classic accompaniments prepared with precision. Innovation doesn’t always mean reinventing something; it can mean finding fresh ways to celebrate familiar favourites while staying true to each restaurant’s identity.

Sunday Roast is a familiar culinary tradition, but every chef brings their own interpretation to it. How are you approaching the menu at The Forge, and are there any particular elements you are especially excited about?

A traditional Sunday Roast is all about generous portions, familiar flavours and bringing family and friends together around the table. At The Forge, we wanted to honour those traditions while incorporating the premium ingredients and precise cooking techniques our steakhouse is known for.

Our Chef de Cuisine, Nazerke Kossaliyeva, has led menu development, drawing on her extensive expertise in preparing premium meats. Guests can enjoy roasted prime beef striploin or a herb-marinated half chicken, served with Yorkshire pudding, goose-fat roasted potatoes, and rich homemade gravy.

We are not trying to reinvent a classic; we’re focused on getting every element right, from the tenderness of the meat to the perfectly roasted potatoes. The result is a traditional Sunday lunch that we hope will become a regular favourite among our guests.

Sustainability is becoming an increasingly important part of luxury hospitality. From your perspective as a chef, what does responsible dining look like in practice, from sourcing and seasonality to reducing food waste?

Responsible dining begins with understanding where our ingredients come from, working closely with local farmers and suppliers, and choosing seasonal produce at its best. It is about making decisions that benefit both the quality of our food and the environment.

At The Ritz-Carlton Abu Dhabi, Grand Canal, our vertical farm provides fresh herbs for our kitchens. At the same time, careful menu planning, responsible purchasing and portion control help us manage food waste across our eight dining outlets.

As chefs, we must lead by example, encouraging our teams to respect every ingredient and minimise waste. Often, the small decisions we make consistently every day have the greatest impact, without compromising the quality our guests expect.

This collaboration is not only a global expansion of the Vienna House brand into the Middle East for the first time; it also marks its new global chapter of residential hospitality.

The agreement for the Vienna House Residences Al Marjan Island was formally signed at a ceremony held in Dubai, with the senior leadership from both organisations. Representing Wyndham Hotels & Resorts was Govind Mundra, Head of Development for the Middle East and Africa (MEA) region.

Vienna House by Wyndham is a European lifestyle brand, rooted in culturally rich destinations, bringing contemporary design, intuitive service and a relaxed social spirit to hospitality to the coats of Ras Al Khaimah. “Bringing the world’s first Vienna House Residences by Wyndham to Al Marjan Island reflects our ambition to curate growth by bringing the right partners and distinctive concepts to Ras Al Khaimah. By combining international hospitality with residential living, this development builds on the island’s potential, responds to evolving demand and contributes to shaping a destination that creates lasting value for residents, investors and the emirate,” said Sheikh Saqr bin Omar Al Qasimi, CEO of Marjan Development.

Vienna House Residences by Wyndham on Al Marjan Island will be interpreted as fully furnished, hospitality-led residences, and it will be the only development on the island to offer short-term rental, combining the consistency of hotel service with the privacy and comfort of home.Residents will also benefit from exclusive Wyndham privileges, including a one-year complimentary Wyndham Rewards Platinum membership, preferred rates across more than ~8,400 hotels worldwide, and priority access to member-only offers and promotions.

Sugee Group has appointed Invespy as its UAE sales partner for Vienna House Residences by Wyndham, leveraging Invespy’s extensive broker network and technology-enabled sales platform to connect the project with buyers and channel partners across the UAE and international markets.

To bring the project to market, Sugee Group has also opened a new sales centre in the heart of Dubai Marina. The centre offers prospective buyers and investors an opportunity to experience the Vienna House concept, explore the residences and understand the proposition ahead of the project’s launch from a dedicated team of specialist consultants. Designed as an extension of the brand experience, the new sales centre provides an early introduction to the project’s European-inspired design, hospitality-led living concept and investment proposition.

Commenting on the project’s investment proposition, Imran Khan, Founder and CEO of Invespy, Sugee Group’s partner in the UAE, said: “Sugee Group is positioning Vienna House Residences by Wyndham as a distinctive offering on Al Marjan Island, bringing together the global debut of Vienna House branded residences with a hospitality-led model designed to appeal to both end users and investors. The project’s early construction approach, combined with the introduction of short-term rentals under an internationally recognised hospitality brand, offers a differentiated proposition in the market. As the first project on Al Marjan Island to offer this short-term rental model, alongside the global first of Vienna House Residences by Wyndham, Sugee is addressing investor interest in properties that combine an established hospitality brand, lifestyle appeal and rental potential.”

Substantiating the prospects of ROI, Sugee also announced that the Vienna House Residences by Wyndham will also become the first hospitality branded residence on the island to offer short term rentals on the property.

Dimitris Manikis, President, EMEA, at Wyndham Hotels & Resorts added: “Bringing Vienna House Residences by Wyndham to Al Marjan Island marks a key moment as we introduce the brand to the Middle East, alongside its inaugural global branded residences. At its core, Vienna House reflects a European approach to living with thoughtful design, a strong sense of place and a naturally social way of life, which sits comfortably with destinations like Al Marjan Island. With Sugee Group, whose strong design sensibility and long-term vision align closely with our own, we are proud to bring this next chapter to life and create lasting value for residents and investors alike.”

Launching on Al Marjan Island places Sugee Group at the heart of one of the world’s fastest-growing coastal destinations. The partnership with Wyndham strengthens Sugee’s entry into the market, combining its development expertise with a globally recognised hospitality platform.

Sugee Group’s expansion into the UAE reflects its long-term commitment to the region, with a focus on delivering well-designed, hospitality-led developments that create lasting value.

For brokers selling Dubai real estate, the challenge is rarely a lack of interest. It is keeping up with it: answering questions on pricing, payment plans, availability and project details, accurately and quickly, across a growing number of developments. Rechitta was built to take that weight off the brokers. The AI-native platform, powered by verified developer data, gives brokers instant, accurate project information without waiting on a callback or searching through brochures.

Rechitta’s core idea has been simple from the start: instead of reading about a project, users can talk to Rechitta. Rechitta presents a development the way a well-briefed sales consultant would; with all the information directly from the developer, with data in real time. That model has now passed 100,000 minutes of real-world use by brokers exploring projects and asking questions, providing Rechitta with valuable insights into how brokers interact with project information, what they need to know, and where AI can reduce friction in the sales process.

Rechitta is now building on that with the launch of Rechitta V2, shaped by how people have actually used the platform. The update rebuilds and evolves the presentation experience and adds yet another way to use Rechitta: the chat mode. Brokers can now get the information they need in any situation, not only when they have the time and space for a spoken conversation.

“Crossing 100,000 minutes of usage is an important milestone for us because it represents real people spending real time with Rechitta,” said Aryaman Maheshwari, Co-Founder, Rechitta. “More importantly, those interactions have taught us how people actually want to explore, understand and question real estate projects. V2 is a direct evolution of the product based on that behaviour. We are moving from simply presenting information to creating a more intelligent and responsive way of experiencing it.”

In Presentation Mode, Rechitta leads a guided introduction to a project where users can scroll, explore, and ask questions at their own pace while interacting with live project details and visual assets. Complementing this, the new Chat Mode is built for moments when speaking isn’t practical, such as on a call with a client, at a busy sales event, or on the move, allowing brokers to quickly type a query and receive instant, verified answers on unit prices, payment plans, or handover dates.

Together, the two modes mean brokers are no longer limited by where they are: a full guided walkthrough when they have the time, and a fast answer by text when they don’t.

“Real estate has no shortage of information. The challenge is making that information useful at the moment someone needs it,” added said Atiksh Mittal, Co-Founder, Rechitta. “With V2, we are making Rechitta more responsive, more conversational and more intuitive, while keeping the broker at the centre of the experience. We position and build AI to make the real estate sales journey better, not make it less human.”

The development of V2 reflects a broader shift in how real estate information can be accessed and consumed, with a refreshed look. The update also introduces the Rechitta Orb, the visual identity of the AI assistant and a new signature element of the platform. The Orb provides a recognisable interface for users as they interact with Rechitta and reinforces the platform’s positioning as an AI-native experience rather than a traditional property information tool.

Traditional property experiences often require users to search across listings, brochures, presentations and multiple information points to find answers. Rechitta brings project intelligence into one single AI-powered environment, allowing users to move between guided discovery and direct questioning within the same experience.

Rechitta V2 is live now, with the company continuing to develop new AI capabilities designed specifically for the real estate ecosystem.

Who says your morning workout has to come with four walls? Level 43 Sky Lounge is teaming up with CRANK to bring an exhilarating rooftop cycling experience to Dubai, inviting fitness enthusiasts to start their day with an energising ride high above the city.

Taking place on the Level 43 helipad, A Morning Above the City combines the thrill of an outdoor cycling session with spectacular views of Dubai’s skyline as the city comes to life. Guests can choose from two morning sessions before enjoying a well-deserved breakfast at Level 43 Sky Lounge. With just four classes across two days and limited spaces available, this is one morning workout worth setting an early alarm for.

Details:

• Event: A Morning Above the City – Rooftop Cycling with CRANK | When: 31 October and 1 November 2026, 7:00 AM and 8:00 AM | Highlights: Rooftop cycling on the Level 43 helipad, panoramic Dubai skyline views and post-workout breakfast | Availability: Four classes across two days, limited spaces | Location: Level 43 Sky Lounge, Four Points by Sheraton Sheikh Zayed Road | Reservations.