Coco Collection introduced its companion with Colin Clague, the award-winning Executive Chef of Rüya Dubai, on a chief residency to carry Turkish delicacies to Coco Bodu Hithi resort.
According to Coco Collection, Clague might be growing dinners for guests at the inn’s overwater seafood eating place Aqua on August eleven and 15, in addition to an exclusive masterclass on August thirteen.

With six eating places and bars, Coco Bodu Hithi offers various excellent cuisines, taking proposal from the Maldives and further afield.
Clague’s distinct six-course tasting menus will mirror his creations at Rüya Dubai, showcasing Anatolian flavors with a nearby twist.
Coco Collection similarly discovered the two menus created by using Chef Clague for Coco Bodu Hithi.

The spread for August 11 includes Levrek – seabass sashimi with mustard, apple, and a shaved radish – for starters with Grilled Tiger Prawns as a seafood alternative and 300-Day Grain Fed Beef as the primary. Further, the menu gives Firin Sutlaç, a traditional Anatolian rice pudding with raspberries, rose ice cream, and lokum, for the barren region.

The August 15 menu consists of Lamb Manti for starters, Zeytinyagli ahtapot – marinated grilled octopus served with black-eyed beans and apple vinaigrette – for the seafood alternative, 24-Hour Slow Cooked Short Rib as the primary path.

Clague joined Rüya Dubai, a brand new Anatolian restaurant concept, in 2016.
“I first moved to the Middle East to open the famous Burj al Arab in, then later in 2007 to open Zuma Dubai, and never left! After Zuma, one of the restaurants I opened turned into the award-prevailing Q’bara eating place, a popular Levant restaurant, serving contemporary interpretations of Middle East classics”, Clague stated regarding his proposal.

“Through Q’bara, I met my destiny enterprise partners, Racism and Umut Ozkanka, who said that that is exactly what they wanted to do with Turkish meals, and that’s why we created Rüya. Our purpose is to position Turkish food proper up there with the other superb food cultures of the arena”.


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