Back in August 2024, we turned the spotlight on the viral Dubai chocolate that took social media by storm. It was such a triumph that several local Filipino brands offered their own takes on the knafeh sensation that has been sold in the United Arab Emirates since 2022.
“The original recipe mixes a string-like filo pastry called kataifi together with pistachio cream and tahini. This mixture is encased in high-quality chocolate that gives that satisfying crack when you break the bar in two. The kataifi, which shares a similar taste and texture with shredded wheat cereal, lends a textural crispness and tempers the sweetness of the other ingredients,” writes Jar Concengco in the aforementioned feature.
And perhaps unsurprisingly, such emulations of the scrumptious chocolate bars locally may have swirled thoughts of mimicry in food but these ideas are quashed by the insightful take of chef Nouel Catis, the brains behind the now global chocolate sensation.
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“With the Dubai Chocolate craze growing, I’m often asked, ‘Doesn’t it bother you not being credited or being copied?’ The truth is, if you’re paid to create, credit isn’t always expected—though it’s always appreciated. But in collaborative work, credit should be given. No idea exists in isolation; it takes all contributing parts to bring it to life,” he writes on Instagram.
“As for being copied? I celebrate it. It’s the highest form of flattery. It means I’ve contributed to the culinary economy. I’m not afraid of being replaced—because I can always create again.”
“As for being copied? I celebrate it. It’s the highest form of flattery. It means I’ve contributed to the culinary economy. I’m not afraid of being replaced—because I can always create again”
Now though, the Filipino chef, entrepreneur, and dessert specialist reaches another crescendo as finds himself basking in the warm glow of fellow Filipinos who both look up to him and are eager to (re)discover his dessert craft. His latest partnership with AF Hospitality puts his chocolatier talents—and knack for dessert innovation—into greater focus as he introduces three new Dubai chocolate-inspired desserts at A Mano, Ramen Ron, and Steak & Frice from April 11 to June 11, 2025.
“This initial collaboration has been instrumental in inspiring us to reimagine and innovate our recipes, ensuring they resonate deeply with Filipino tastes and preferences,” explains Catis. “People around the globe likely already associate my name with the iconic Dubai chocolate or the irresistible pistachio kunafa, but few realize that chocolate is just one of my many culinary endeavors.”
Akin to the chocolate bar sensation, Catis’ three collaboration desserts are lush and expand both his and AF Hospitality’s universe: crunchy pistachio-kataifi is in full force in the Steak & Frice Dubai chocolate crêpe; the Dubai chocolate mochi reimagines Ramen Ron’s chilled mochi with Middle Eastern flair, thanks to the pistachio namelaka filling before topping it with pistachio sauce, roasted kataifi, and crushed pistachios; and finally A Mano’s signature burrata gelato soft serve gets a joyous coating of melted dark chocolate as it’s served in a dark chocolate-dipped waffle bowl with a pistachio-kataifi crunch.
“This collaboration between chef Nouel, our pastry chef Chico Glendale Orcine, and the head chefs of our three restaurants reflects everything we stand for—innovation, heritage, and joy,” says Amado Forés, founder of AF Hospitality.
“This collaboration between chef Nouel, our pastry chef Chico Glendale Orcine, and the head chefs of our three restaurants reflects everything we stand for—innovation, heritage, and joy,” says Amado Forés, founder of AF Hospitality
“Returning home to showcase the culinary creations that have revolutionized how desserts are enjoyed in the Middle East is truly special,” says Catis. “Creating viral sensations has become second nature in my process, and now my mission is to elevate our beloved Filipino desserts in the same significant and impactful way, introducing them to wider popularity and appreciation.”
