Depachika Food Hall at Nakheel Mall, Dubai is a curated culinary marketplace combining premium dine-in experiences with artisanal retail. Inspired by the Japanese “depachika” format, the food hall concept places equal weight on variety, quality and presentation.

TGP International was commissioned to create the concept framework, define the positioning, guide the design and operational planning, and set up a curation model that ensures long-term commercial and brand success.

The food hall now operates as a flexible and strategically managed platform where an exciting mix of vendors deliver exceptional F&B experiences across the venue’s pods, retaining individual brand expression while also harmonising with the food hall's overarching brand identity.

THE BRIEF

Nakheel Mall sought to develop a food hall that would become a defining feature of its offer on The Palm Jumeirah, attracting residents, visitors from across Dubai and international tourists.

The concept needed to integrate premium dine-in and gourmet retail within a single environment, encouraging extended visits and multiple spending opportunities in one trip.

A balanced tenant mix was essential, combining established operators with new market entrants to sustain variety and support ongoing restaurant concept development. The infrastructure had to be adaptable, enabling swift tenant changes without significant cost or downtime, while operational and presentation standards were to be applied consistently across a diverse range of vendors.

The overarching objective was to create a commercially resilient venue capable of maintaining relevance beyond its launch, with the flexibility to respond to evolving market conditions and consumer trends.

concEpt and positIoning

Depachika’s positioning was developed from leading global examples such as Harrods Food Hall, Le District in New York and the depachika models of Tokyo. The core strategy was to operate at a premium standard while remaining approachable in tone and pricing, broadening its appeal beyond high-spend customers.

The category mix was planned to maximise cross-purchase behaviour, encouraging visitors to engage with multiple vendors in a single visit. Retail and dining offers were integrated rather than segregated, with adjacent positioning between complementary categories — for example, placing dessert-focused operators near coffee retailers to create natural purchase pairings.

Seasonal and rotational planning was built into the concept. Short-term activations, new vendor trials and themed events were treated as part of the food hall business model, ensuring freshness without affecting the core operational structure.

execution

TGP oversaw the strategic delivery from vendor selection through to operational readiness, drawing on its role as hospitality design consultants. A category framework was used to identify essential inclusions and avoid oversaturation in any one cuisine or format. Prospective tenants were evaluated on product quality, operational capability and alignment with Depachika’s positioning.

“From the outset, our focus was on creating a food hall model that could evolve without losing its core identity. By building flexibility into the infrastructure and applying clear curation criteria, Depachika has been able to maintain quality while continually introducing new reasons for customers to return.” – Gabriel Murray, Creative Director, TGP International

The design prioritised sightlines, circulation and ease of navigation, with anchor units positioned to naturally draw visitors deeper into the space, applying principles of restaurant interior design to maximise visibility and circulation. Shared infrastructure was optimised to minimise fit-out duplication and control operational costs. This included back-of-house storage, waste management systems and integrated ventilation solutions suitable for multiple cuisines.

A brand integration system was established, covering signage, finishes and lighting, creating visual unity without erasing individual brand identity. This ensured the hall operated as a single destination rather than a fragmented collection of outlets. 

impact

Depachika Food Hall has established itself as a consistent footfall driver for Nakheel Mall, increasing dwell time and spend per visit by combining dining, retail and experiential elements. Its curated approach appeals to a wide demographic, from local residents to destination visitors. By supporting both established operators and emerging brands, Depachika functions as both a retail anchor and an incubator for culinary talent.

The project shows how a food hall can be conceived and delivered as a flexible and commercially resilient asset, underpinned by a strategic food hall business model that maintains brand standards, adapts to trends and delivers measurable returns over time. The venue has also received industry recognition, including a MUSE Design Award for its concept and design, and a shortlist for Caterer Middle East’s 2025 Food Hall Team of the Year.

team recognition

This project was achieved through close collaboration between teams across the company, with significant contributions from TGP International’s Creative Director, Gabriel Murray.