Dubai chefs shrink menus as Iran war makes tomatillos, scallops harder to source
Dubai chefs are scaling back menus and adapting to supply chain disruptions caused by the ongoing war in Iran, which has blocked the Strait of Hormuz and driven up air freight costs. Ingredients like tomatillos and scallops are harder to source, prompting a shift toward locally available foods. The broader restaurant industry faces declining demand and rising costs, threatening growth in Dubai's tourism-dependent dining sector.
- ▪The war in Iran has blocked the Strait of Hormuz, a critical supply route, making imported ingredients harder and more expensive to obtain.
- ▪Air freight costs have risen by up to 70% on some routes, forcing chefs to reduce menu offerings or switch to local ingredients.
- ▪Dubai's full-service restaurant market, valued at $9.5 billion in 2025, faces stalled growth due to a 27% average drop in demand and 13% rise in supplier costs.
- ▪Chefs like Shaw Lash and Kelvin Cheung are adapting by using local fish, offering take-home kits, and introducing fixed-price menus to retain customers.
- ▪Tourist arrivals and spending in Dubai have declined sharply, affecting high-end dining, luxury retail, and the broader tourism economy.
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Dubai chefs shrink menus as Iran war makes tomatillos, scallops harder to sourceSign up now: Get ST's newsletters delivered to your inboxPublished May 01, 2026, 02:08 PMUpdated May 01, 2026, 02:08 PMDUBAI, May 1 - Dubai chef Shaw Lash at Mexican restaurant Lila Molino flies in her avocados and tomatillos, small, tart green fruits native to Central America that are a staple of Mexican cuisine and key for her colourful and spicy dishes.Now the two-month-old war in Iran is making such ingredients harder to source and more expensive, Lash and other chefs said, as the Gulf grapples with the closure of the Strait of Hormuz sea route and spiking jet fuel prices push up air freight costs.Lash has scaled back production, cut her payroll, and is buying ingredients in smaller quantities for now -…
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