SHI is a modern Chinese restaurant nestled on the upscale of Bluewaters Island. Giant BearBrick sculptures greet you at the entrance of the restaurant, subtle nods to Chinese heritage with zodiac motifs, bamboo, dark woods and velvet touches. You also find a live saxophonist playing in the background for the weekend brunch. One of the biggest draws is the sweeping views of the Dubai skyline, an up‑close glimpse of Ain Dubai, and the waterfront vibes add a breezy, relaxed sophistication to the brunch. Dynasty brunch is an indulgent spread of appetizers, sushi, dim sum, Peking duck rolls, signature mains, dessert platter along with your free flowing drinks.
When: Every Saturday & Sunday
Timing: 1–4 PM or 2–5 PM
Price: starting from AED 325 (non-alcoholic)
Appetizers
We started off with two appetizers: a simple bowl of edamame and a refreshing baby spinach with yuzu-miso salad. The Edamame was lightly salted, just the kind of finger food that makes you slow down and enjoy the moment. There’s something so grounding about popping those pods and tasting that clean nutty flavor. The baby spinach with yuzu-miso, which felt like a bright, zesty contrast to the simplicity of the edamame. The spinach was almost silky, while the yuzu-miso dressing hit that perfect balance of citrusy tang. Every bite felt refreshing and uplifting, like a palate cleanser that doubles as a flavor bomb.
Sushi Signature Platter
The platter opened with an elegant selection of sashimis such as tuna, salmon, and yellowtail. Each slice beautifully cut and presented, freshness that speaks for itself. The tuna was buttery and clean, the salmon carried that delicate richness, and the yellowtail had just the right touch of sweetness with a silky finish. It was the kind of sashimi you pause to appreciate, because each bite felt like a masterclass in simplicity and precision. Then came the sushi rolls, which added layers of creativity to the experience. The sashimi celebrated tradition and freshness, while the rolls showcased creativity and bold flavors. Sushi platter captures everything you’d want in one sitting: artistry, freshness and a touch of surprise with every bite.
DIM SUM
SHI really elevates dim sum into something that feels celebratory. These aren’t just ordinary dumplings, they’re little works of art that let you eat with your eyes first, and your taste buds immediately after. Each dumpling found in the bamboo steamer were like jewels put together. They made for one of the most playful yet elegant dining experiences. Some were translucent, delicate, and filled with plump such as juicy prawn, wrapped in a skin so thin it was almost see-through. Mixed mushroom dumpling was a plant-based highlight that satisfies even without meat. What struck us most was the visual feast these dim sums created. Each one different in color, shape and texture. Almost too pretty to eat but far too delicious not to eat!
Peking Duck rolls
There’s something about watching a chef slice a glistening duck skin with such precision, then carefully assemble each roll that makes the whole experience feel elevated, almost ceremonial. The rolls themselves were pure indulgence. Razer thin pancakes wrapped around slices of tender duck with that perfect balance of crispy skin and juicy meat. A brush of hoisin sauce added a sweet, savory richness, while the cucumber and leek brought freshness and crunch. Smoky and savory duck, crisp vegetables, silky pancake, and that whisper of sweetness from the melon. It wasn’t just delicious, it was harmonious, the kind of dish where each ingredient has its role and plays it flawlessly.
Main Course
The beef arrived glistening, tender slices coated in a glossy black pepper sauce that hit all the right notes. Aromatic, slightly smoky, and just the right kick of heat from the pepper. The meat itself was a melt in the mouth, and the sauce clung to it like a perfect pairing. The spicy tiger prawns were bright, fiery, and bursting with personality. The prawns were plump and juicy. The sauce was balanced with a touch of sweetness that kept you going back for more. Infact the prawns won over beef for me this time. The wok wild rice had a nutty depth which you only get from wild grains, with each bite carrying a little chew and texture.
Dessert Platter
The dessert platter was more of a fruit platter. There was an assortment of fresh seasonal fruits, sliced and arranged with the kind of care. The fruits worked like a palate cleanser, resetting everything after the bold mains. After all the layered flavors of sashimi, dim sum, and sushi, these fresh fruits felt like a gentle goodbye. Sweet, refreshing, and memorable in its simplicity. There was only a banana cake as a dessert per say in the dessert platter. Click here to visit the official website. Click pictures below to see them in full screen view: