Chef Reif Othman is a well-established figure who requires little introduction. Recognized for creating some of the UAE's most appealing and photogenic culinary offerings, he has earned significant recognition among food enthusiasts. His portfolio includes the operation of numerous thriving establishments such as Reif Kushiyaki, Kushi by Reif, and Hoe Lee Kow. Most recently, he has launched two additional venues at The Link: Sio Ramen House and KONA PIZZA HOUSE.
From His Mother’s Nasi Padang Stall to Leading Award-Winning Kitchens
The culinary tradition flows through the Othman family lineage: during his childhood in Singapore, young Reif would accompany his mother on weekly market trips, as she operated a café that focused on traditional Malay dishes. His professional cooking path took off in 2005 when Dubai attracted him to the Al Mahara restaurant at Burj Al Arab. Though he didn't initially view Dubai as a permanent home, his outlook changed in 2009 when Zuma Dubai presented him with an Executive Chef position. Zuma represented more than just a career advancement; it served as a platform for global recognition, with the establishment regularly appearing on The World's 50 Best Restaurants rankings from 2012 to 2015.
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Drawing Inspiration from Mentors, but Adding his Personal Touch
Chef Reif attributes his achievements to guidance from mentors such as Chef Violet Oon and Chef David Mollicone. He believes that mentors truly serve as a source of inspiration, and one must pay attention to their experienced colleagues, absorb their methods, and then incorporate your own style into your craft. Through working with Violet, he explored the genuine nature of Singaporean cuisine, while David taught him to value the adaptability of ingredients.
During his time in Singapore, Othman worked under the tutelage of renowned chef Violet Oon, a leading advocate of Peranakan cooking that blends Malay, Chinese, Javanese and South Indian elements. This experience allowed him to expand upon his formal culinary education and grasp the methods fundamental to one of Singapore's most genuine food traditions.
Othman's approach to cooking evolved further when the aspiring chef departed Singapore and began exploring different countries around the globe.
He attributes a particular meal he experienced in San Sebastian, located in Spain's Basque region, as the catalyst that inspired a fundamental element of his present culinary approach.
The Beginning of His Entrepreneurial Streak
Following his departure from Zuma in 2015, Othman assisted in launching Play Restaurant & Lounge and subsequently The Experience by Reif Othman (TERO), both located within Dubai's H Hotel, achieving significant success. However, throughout this period, he maintained his aspiration of establishing his own dining establishment.
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In 2019, he put forward his entire savings and established Reif Kushiyaki within Jumeirah's Dar Wasl mall. However, it was during his tenure at TERO that Othman began creating one of Reif Kushiyaki's standout offerings: the wagyu katsu sando.
Originally a street food item commonly available at Japanese railway stations, the wagyu katsu sando represented a pivotal creation for Othman, who maintained its secrecy until he was prepared to launch Reif Kushiyaki and feature it on his menu.
Opens Two New Restaurants
Chef Reif Othman has launched two fresh dining concepts at The Link, One Zabeel, which are now welcoming guests. While these restaurants were previously announced, diners can now discover what these new establishments actually offer.
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Sio Ramen House operates as an upscale ramen establishment that draws inspiration from traditional Japanese cuisine. The menu features an impressive selection of dishes that will delight ramen enthusiasts with numerous options to choose from. Guests can anticipate robust flavors and creative preparations designed to satisfy culinary enthusiasts. Notable recommendations include the Spicy Vongole Ramen and Yasai Ramen, which are essential menu items. Described as comforting bowls that nourish the spirit, these ramen selections provide an experience truly worth enjoying.
Homecoming
This September marks the Singapore premiere of Reif Japanese Kushiyaki through a month-long temporary restaurant partnership with Conrad Singapore Marina Bay, representing the chef's first return to his homeland with this dining concept.
Operating through September 30, diners can experience the specialty dishes that have established Reif Japanese Kushiyaki as a popular destination across the Middle East. Beyond the coal-fired skewers, notable offerings feature the Wagyu Katsu Sando, showcasing succulent Wagyu beef nestled in soft milk bread with mustard mayo; the interactive Hand Grab Wagyu, where patrons wrap the meat in seaweed; the flavor-rich Mushroom Donabe Rice; and the inventive Tiramisu Boba, reimagining the traditional dessert with bouncy tapioca pearls.
Despite persistent encouragement from friends to establish his kushiyaki establishment in Singapore permanently, the chef hasn't made a final decision. This temporary venture will allow him to gauge market reception.
Beyond merely presenting his cuisine, this pop-up represents a tribute to Reif's culinary evolution and the dedication that propels his continued success.
He Blends Japanese Principles With Western Methods
Reif stands among the rare chef proprietors in the UAE who has achieved complete financial independence through self-funding his ventures. Over fifteen years of committed service to the nation's food and beverage sector, his innovative methodology has significantly elevated the recognition of this culinary segment. His sharp commercial instincts, developed during his earlier career as a stockbroker, combined with his experienced restaurant management skills, enable him to oversee both business operations and customer service areas.
In his culinary approach, Reif incorporates Japanese principles while drawing inspiration from Italian and French cooking foundations. His cuisine has earned recognition for its excellence, taste, reliability, innovation, and cleverness, regularly featuring new menu items. He consistently pioneers new dishes that create nationwide culinary movements, such as the viral 'toilet roll' yuzu and lemon dessert during the pandemic period, his social media sensation Wagyu sandwich, or his signature kushi skewers.
Today, he serves as the founder of Hotaru Holdings, an energetic and forward-thinking hospitality holding company committed to creating unique Asian flavor experiences. Through this venture, he is transforming the food scene with restaurant concepts including REIF Japanese Kushiyaki, TERO, and Hoe Lee Kow.