The 8-course menu at 350 AED is a newer, more focused version of the original 11-course experience. It maintains the restaurant's philosophy—grilling, roasting, and fermentation—while reducing the overall length. Paired with five house-made non-alcoholic drinks (kombucha, kvass, house ferments) included in the price.
Tips from diners
Book weeks in advance as the restaurant is small and the 8-course menu is now the standard offering.
The non-alcoholic pairings are creative and house-made—they're not a consolation option but equal to an alcoholic pairing.
Khatwani's signature technique: a broth built on house-fermented fish paste and liquid that develops umami depth over weeks of fermentation. The base is combined with seasonal vegetables and fresh Thai herbs. It's a course that speaks to time and patience—the opposite of quick cooking.
Tips from diners
Ask the chef about the fermentation timeline—it shows the restaurant's commitment to technique and ingredient development.
An early course showcasing Khatwani's focus on grilling and fermentation. The fish collar is cooked until crispy on the exterior, tender at the bone. It's finished with house-made fermented condiments and fresh Thai herbs (cilantro, mint, dill). The contrast between char, fermentation, and fresh herbs defines the restaurant's approach.
Tips from diners
This opening course signals the restaurant's focus on technique and fermentation—it's unconventional Thai but grounded in tradition.
The meat course showcases grilling and fermentation working together. Premium meat is charred until the exterior is caramelized, the interior tender. It's served with multiple house-made fermented condiments (fish paste, shrimp paste variations) and fresh Thai herbs for tearing and wrapping.
Tips from diners
This course is interactive—you wrap the meat in herbs and add fermented condiments to taste. It's fun and personalized.
A mid-menu course highlighting Khatwani's roasting technique. The whole crab is cooked in a clay pot (donabe) with coconut milk infused with Thai spices (galangal, lemongrass, chilies). The result is a rich, aromatic dish where the sweetness of the crab balances the complexity of the curry.
Tips from diners
This is one of the showiest courses—the whole crab arrives steaming in its clay pot, providing drama and aroma.
Manāo opened in late 2024 at Wasl Vita and earned one Michelin star in May 2025, plus the 2025 MICHELIN Young Chef Award for Chef Abhiraj Khatwani. After stepping away from fine dining, Khatwani spent time in Udon Thani, Thailand, cooking with locals and studying everyday Thai food. The restaurant is a collaboration with mentor Mohamad Orfali (FACT award-winning Orfali Bros) and uses grilling, roasting, and fermentation to structure the 11-course menu.
Manāo is small and located inside Wasl Vita Mall—arrive a few minutes early to find the entrance if unfamiliar.
This is Dubai's fastest Michelin star earned—Chef Khatwani's young-chef award and Orfali Bros mentorship are credentials worth noting.
Only open Tuesday-Sunday. The restaurant operates tasting menu only—no à la carte options.
This is not traditional Thai comfort food—it's refined, technique-forward, and focused on fermentation and grilling. Come with an open mind.
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