A French Culinary Philosophy

Dalia notes, “I have always believed that tradition should be respected, but it should also leave room for curiosity and evolution. My intention is not to create fusion for the sake of it, but to allow different influences to come together when they have a genuine purpose. Ultimately, it is about creating harmony while allowing the identity of each ingredient to shine.”

That philosophy came through in the menu she created for The Chambers. As each course arrived, Dalia shared some of the stories and ideas behind it, turning the afternoon into a conversation about ingredients, technique and the places that have influenced her cooking.

The meal opened with La Saint-Jacques, bringing together oscietra caviar, Hokkaido scallops and cauliflower, accompanied by La Gougère with black truffle and Comté cheese. Le Crab Royale followed, pairing king crab with avocado, while Cabillaud combined cod and seaweed with a Champagne emulsion.

With Le Canard, the flavours became deeper and more intense: glazed duck breast was served with beetroot and raspberry, complemented by a whisky salmis sauce. Dessert brought a lighter change of pace with La Fraise, a refreshing combination of strawberry, yuzu and granita, followed by a refined peach, almond and verbena creation, along with mignardises, vine peach pâte de fruit, truffle ganache and griottines.

Thoughtfully paired handcrafted beverages accompanied the courses, but it was the progression of flavours and textures that gave the meal its narrative.

“I want my menu to tell the story of my culinary journey and the places that have shaped me. Each course brings together elements of classical French technique with influences from Asia and Australia, while remaining rooted in the character of the ingredients. More than simply presenting six dishes, I want guests to experience a journey through flavours, textures, terroir and seasonality.”

A Journey Backed by Experience

Dalia has led culinary strategy at some of the world’s most celebrated French restaurants, including the Joël Robuchon Group, Amber at The Landmark Mandarin Oriental Hong Kong, and L’Atelier de Joël Robuchon Taipei, where she helped the restaurant earn its second Michelin star. She went on to found 16 by Flo, a Michelin-recommended chef’s table, and Le Cep, a Burgundy-inspired French bistro in Taipei.

Across these different kitchens, certain ideas have remained constant: authenticity, generosity, respect for produce and the discipline required to turn creativity into something consistent.

For Dalia, Michelin recognition sharpened rather than changed those principles, as she admits, “Working in a Michelin-starred environment reinforced for me that creativity has to be supported by discipline, precision and consistency. Recognition at that level brings high expectations, but I see those expectations as a responsibility to continually respect the fundamentals while remaining curious and open to new ideas.”

Her understanding of innovation, too, is refreshingly measured. It need not always involve reinventing a dish or pursuing novelty simply to surprise a diner.

“Michelin has taught me that innovation does not always mean doing something completely different; sometimes it is about refining an idea, understanding an ingredient more deeply or finding a more thoughtful way to present it. The pursuit of excellence is continuous, and that mindset continues to shape how I approach both creativity and the dining experience,” she says.

The India Experience

While Dalia arrived in Mumbai to introduce diners to her culinary world, she was equally interested in discovering what India might bring to it.

For a chef whose cooking has evolved through encounters with different cultures and ingredients, India offers plenty to explore—from its extraordinary regional diversity to the relationship between food, hospitality and everyday life.

“India has a rich culinary heritage, with an incredible diversity of ingredients, flavours and regional traditions, and I look forward to discovering these beyond what I may already know. On the plate, I am particularly interested in experiencing the depth of Indian flavours and the way food is connected to culture and hospitality. Beyond the kitchen, I am looking forward to meeting people, experiencing the warmth of Indian hospitality and taking in the energy of Mumbai. Every new place brings something that influences you, and I am excited to see what India will inspire in me,” she says.

That sense of exchange lies at the heart of The Culinary Chronicles. By bringing internationally acclaimed chefs into an intimate setting, The Chambers seeks to create experiences where cuisine becomes a way of encountering another culture and understanding the person behind the plate.

For Dalia, the success of a menu ultimately comes down to something far more personal than stars, technique or recognition. She hopes her guests leave with a sense of discovery and connection.

If they walk away carrying a memory, a feeling or perhaps the taste of a dish they continue to think about long after the last course has been cleared, then, for her, the menu has told its story.