# From Rabbit to Kimchi: A Trip Around the World at Expo Dubai > From African cuisine to premium coffee and plant-based restaurants. We show you how to take a delicious culinary journey through the pavilions of World Expo in Dubai. - URL: https://langandtrip.com.ua/en/article/vid-krolyka-do-kimchi-shliakh-navkolo-svitu-na-vsesvitnii-vystavtsi-v-dubai/ - Language: en - Published: 2025-07-22 - Categories: Culture, Leisure, Restaurants, UAE, Food & Drinks, Events --- World Expo in Dubai, running until April 2022, features pavilions from more than 190 countries showcasing the latest innovations and technologies. But it is also a food destination with a staggering variety of street food, fine dining, sustainable eating and concept restaurants. With more than 200 dining options for visitors to choose from, here is your guide to some of the tastiest and most fascinating culinary experiences at Expo 2020. ## Alkebulan The Alkebulan dining hall is a gateway to African cuisine, culture, art and music. Curated by American celebrity chef Alexander Smalls, it aims to showcase the flavours of the diaspora in a modern yet authentic way. Smalls recently announced plans to bring the concept to London and New York. Chef Davisha Burrows has been at the forefront of bringing Alkebulan to life. "These dining concepts do so much more than just sell food, they tell a story. They connect minds, and that is the essence of Expo," she says. Distinguishing between the many cuisines of the African continent is part of Alkebulan's mission. "Just as you would not blend Italian and Spanish cuisine, even though they sit on the same landmass, the same goes for the cuisines of Africa," Burrows says. With 10 restaurants under one roof offering everything from seafood and street food to fusion plates and fine dining, visitors can sample the full range of flavours the continent has to offer. Burrows recommends: - Bunny chow at Afro Street - "Red red green" stew at Penja - Chukuya short ribs at Choma BBQ - Black oxtail at Sweet Ophelia's - Smoked mahi-mahi at Seven Seafood ![](/storage/image/prev/june-article-image-78-1-2025.jpg) ## Kojaki Homestyle Korean flavours meet high-end Japanese cuisine at Kojaki. Korean chef Jin Chul Kim cooked Japanese food for 25 years and now blends his roots with his skills at this fine-dining restaurant. "Food is culture," he says, "and Expo spreads culture." Kim takes his role at Kojaki very seriously. "My job is to soothe the human tongue, serving dish after dish," he adds. Before your tongue is soothed, you first step into a space decorated with blossoming cherry branches hanging over the tables, Korean artworks on the walls and low-hanging street lamps. Family is at the heart of Korean culture, and the restaurant serves up homestyle favourites. Begin your journey at Kojaki with the most popular starter, sweet, spicy and crispy Korean fried chicken. Then try the kimchi soup with tofu, shiitake mushrooms and just the right amount of spice. For a grand finale and a delicious palate cleanser, try Kojaki's modern take on a traditional dessert, bingsu. Imported Japanese ice (chosen for its purity, apparently) is finely shaved to the texture of cotton candy, then flavoured and served as if it were a work of art. The strawberry bingsu comes with glazed strawberry chips and a soft strawberry mousse. ![](/storage/image/prev/june-article-image-78-2-2025.jpg) ## Alif Cafe On the ground floor of the Alif (Mobility) pavilion sits this farm-to-table venue run by husband-and-wife team Jessica Kwaich and Humaid Alremeithi, who take pride in sourcing their produce locally. Here you can set off on a culinary journey along the Silk Road, the ancient trade route that ran from China through the Middle East to the Mediterranean. Dishes include Afghan dumpling soup, western Chinese noodles, a South Indian stew and Persian aubergine. The monthly "Chef's Table" events focus on different regional cuisines and give visitors a richer culinary experience. To pull this off, Alif Cafe partners with country pavilions to ensure the authenticity of its dishes. The flavours of India and Pakistan took centre stage in January, and in February the focus shifts to the Arabian Peninsula, with dishes from the United Arab Emirates and beyond. The grand finale in March will highlight the taste of Italy, a personal favourite of Kwaich. Kwaich and Alremeithi recommend: - Western Chinese noodles - Chainaki, an Afghan lamb shank stew - Black sesame cookies with ice cream - Farm cream and honey with nut bread ## Sard The Saudi Arabia pavilion has been a firm favourite among Expo visitors, and that may have something to do with its concept restaurant, Sard, set on the lower level. Here you can taste the country's 13 provinces by sampling 13 different kinds of "gahwa," or Arabic coffee. Each coffee is prepared using the beans and method most popular in that province. If coffee is not your thing, Sard has an ice cream station serving flavours inspired by spices traditionally used in Saudi cuisine. Rose, chilli, saffron, pistachio, black sesame seed and others are scooped into waffle cones or served in ice cream sandwiches. If that does not sound tempting enough, you can try locma ice cream, a popular Middle Eastern dessert made from fried dough and sweet syrup. ![](/storage/image/prev/june-article-image-78-3-2025.jpg) ## Mokha 1450 Ever wanted to try some of the most expensive coffee beans in the world? Well, you can do just that at Mokha 1450. Located in the Jamaica pavilion, this boutique cafe uses Jamaica Blue Mountain beans, which produce a "perfectly smooth" coffee "with no bitterness." "Of course, tasting is believing," says Jamaican owner Garfield Kerr. "Guests of the Jamaica pavilion can experience for themselves the smooth, fruity, chocolatey flavour profile that sets this world-famous coffee apart." Beyond serving up caffeine, the cafe and pavilion offer visitors a look at the history and rich coffee tradition that has thrived in Jamaica for more than 100 years. ![](/storage/image/prev/june-article-image-78-4-2025.jpg) ## Mudra and Others Celebrated as the man who helped make plant-based eating fashionable in Los Angeles, renowned chef Matthew Kenney is behind three plant-based restaurants in the Terra (Sustainability) pavilion. At Veg'd, visitors can try burgers and bowls made with a variety of fresh vegetables and tofu. XYST offers modern Mediterranean cuisine, including cold and hot appetisers, while Mudra serves pizza and a refined take on plant-based sushi. Linger over plant-based drinks and sharing plates while taking in panoramic views of Expo from the Mudra rooftop. Or let a DJ set the mood as you enjoy an evening of wonderful plant-based food, sipping drinks at sunset.