Smoked shishito hummus? Check. Cured hamachi, mandarin and zaatar? Check. With these fusion dishes and many more in the offing, a young French-Syrian chef, who has led one of the most successful restaurants in Dubai, is raring to go down the revolutionary road as far as cooking is concerned. Using local regional products such as dukka (a nut and spice mix), zaatar (based on thyme) and muhammara (a dip made ...