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Dubai chefs shrink menus as Iran war makes tomatillos, scallops harder to source - Reuters

Dubai chefs shrink menus as Iran war makes tomatillos, scallops harder to source - Reuters

Dubai chefs shrink menus as Iran war makes tomatillos, scallops harder to source Reuters

May 1, 2026 at 07:52 AM Original source
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Notable Quotes

"The reality is cargo has gotten more expensive, gas prices have gone up, the Strait of Hormuz is still blocked."

— Shaw Lash , Executive

"Your only option was then to fly air freight, which would increase our costs by about 30, 35 per cent."

— Kelvin Cheung , Executive

"The reality is cargo has gotten more expensive, gas prices have gone up, the Strait of Hormuz is still blocked."

— Shaw Lash , Executive

All Coverage

Dubai chefs shrink menus as Iran war makes tomatillos, scallops harder to source - Reuters
Reutersvia rss

<a href="https://news.google.com/rss/articles/CBMixgFBVV95cUxOZlF5QzRRbFBsRlgwS0dWaGdFQVJOdUplelMyUGN0aWcyYnBXeXlGSzQ1a0t4ODBraTc2T0IzYVIzWVF4VXkyWVhkWFZaSkNid3dNZWlobHQ5X3FqUFBhc0p1R21ORlF0SHVOUFdkb0tVcWlCZFJZR0phYklHRGczUmtncy1mWFNLOHBDWlBOcVprV21MNzE5WU9GZzhMcXZpMENTZTEyUzJQODdmMzhWTWU0dEt3dG1JTl95OV9CY2lGYy1PMVE?oc=5" target="_blank">Dubai chefs shrink menus as Iran war makes tomatillos, scallops harder to source</a>&nbsp;&nbsp;<font color="#6f6f6f">Reuters</font>

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NDTVvia ai

Dubai chefs are adjusting their menus and operations due to ingredient shortages caused by the Iran war and the closure of the Strait of Hormuz, leading to increased costs and supply chain disruptions.

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Dubai chefs shrink menus as Iran war makes tomatillos, scallops harder to source
The Straits Timesvia ai 2 quotes 2 persons

The ongoing conflict in Iran has led to ingredient shortages in Dubai's restaurant industry, prompting chefs to adapt menus and operations to cope with increased costs and supply chain challenges.

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Dubai’s glitzy restaurants forced to change menus as Iran war hits trade
The Independentvia ai 1 quote 1 person

Dubai's restaurant industry is facing challenges due to the Iran war, with chefs adjusting menus and operations in response to ingredient shortages and increased costs.

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