OSH La Mer dining room with blue seating and pendant lights.
OSH La Mer dining room with blue seating and pendant lights.
United Arab Emirates flagUnited Arab Emirates
DUBAI / UZBEK & CENTRAL ASIAN RESTAURANT

OSH Restaurant Jumeirah Kitchen Project in Dubai, UAE

OSH Restaurant · La Mer, Jumeirah 1

Charcoal cooking, handmade dishes and a kitchen planned around the menu.

Project type: Restaurant kitchenLocation: La Mer North, DubaiCuisine: Uzbek & Central Asian
01 / THE RESTAURANT

A distinctive dining concept at La Mer

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At La Mer North in Jumeirah 1, Dubai, OSH brought together Uzbek and Central Asian cuisine, an open kitchen and two levels of dining. Blue upholstered seats, vivid pink banquettes and an upstairs terrace gave the restaurant its distinctive character.

2019 La Mer restaurant review

Evening atmosphere in OSH’s La Mer dining space.
Evening atmosphere in OSH’s La Mer dining space.
OSH La Mer dining area with pink banquettes and geometric ceiling lights.
OSH La Mer dining area with pink banquettes and geometric ceiling lights.
02 / FROM MENU TO WORKFLOW

The menu sets the kitchen brief

The La Mer menu featured charcoal-grilled shashlik and kofta, traditional Uzbek osh, manti, samsa and Obi Non bread, alongside salads and cold starters. These dishes bring several working rhythms into one kitchen: grilling to order, preparing dough, cooking rice and finishing cold plates.

Historical La Mer menu

Charcoal & skewers

A direct route from chilled preparation to grilling and plating keeps the cooking station organised.

Dough & steamed dishes

Bread, samsa and manti need a continuous preparation area for mixing, portioning and filling, connected to steaming and baking.

Rice dishes & cold starters

Rice production needs space for batch cooking and portioning, while salads and cold starters have a dedicated chilled preparation position.

03 / KITCHEN PLANNING

Keep the theatre of cooking, organise the work behind it

GRACE plans restaurant kitchens around the menu, the chefs’ workflow and the handover to service.

Give charcoal cooking its own zone

Bring the grill or charcoal oven, nearby worktops and plating space into one cooking zone. Include extraction and maintenance access in the layout from the start.

Make room for the handwork

Group mixing, portioning and filling benches together, with chilled ingredient storage nearby. Keep flour handling, salad finishing and raw meat preparation in clearly defined areas.

Bring each table’s dishes together

A shared pass brings grill orders, rice dishes and steamed items together for checking and collection. A separate return route takes used tableware directly to wash-up.

04 / GRACE DESIGN SUPPORT

A practical layout, before a long equipment list

GRACE’s commercial kitchen planning connects preparation, cooking, plating and wash-up in a clear working sequence. Custom stainless steel fabrication fits worktops, sinks and shelves to the room, with space for ingredient storage and utensil access. The 3D designs below illustrate cooking and preparation stations.

GRACE 3D kitchen design: grilling and cooking stations beneath extraction.
GRACE 3D kitchen design: grilling and cooking stations beneath extraction.
GRACE 3D kitchen design: preparation bench with mixing equipment and utensil storage.
GRACE 3D kitchen design: preparation bench with mixing equipment and utensil storage.
06 / RELATED EXPERIENCE

Support from planning through equipment coordination

GRACE’s project portfolio includes hotel dining at Foshan Ramada and supermarket food preparation at Carrefour Market in Mongolia. Our restaurant kitchen services bring together layout design, equipment selection, stainless steel fabrication, shipment planning and installation guidance.

Foshan Ramada, China ↗Carrefour Market, Mongolia ↗

Restaurant kitchen planning and equipment by GRACE Kitchen Equipment.