Where We Are Going Today: ‘Katsu Sando’ Japanese sandwiches in Riyadh
For lunch, Katsu Sando’s bento delight is a great option. It features donburi chicken with rice, crab onigiri, a pumpkin slice, and a Coca-Cola, providing a well-rounded and delicious meal that’s sure to satisfy
Updated 21 July 2024
Waad Hussain
Nestled in the bustling heart of Riyadh, Katsu Sando offers an authentic slice of Japan right in the Kingdom’s capital. This cozy eatery, with its minimalist yet elegant decor, beautifully marries traditional Japanese elements with modern touches, creating a warm and inviting atmosphere.
Katsu Sando specializes in Japanese sandwiches, presenting a diverse menu perfect for breakfast, lunch, and dinner. The restaurant’s commitment to cleanliness is evident in every detail, from the meticulous packaging to the tasteful decoration, ensuring a casual yet refined dining experience.
A standout on the breakfast menu is the tuna onigiri. This delightful dish strikes the perfect balance of flavor and texture, making it an ideal light start to your day. For those with a sweet tooth, the fruit sando is a must-try; it combines fresh fruit with soft, pillowy Japanese bread, offering a refreshing and satisfying treat.
For lunch, Katsu Sando’s bento delight is a great option. It features donburi chicken with rice, crab onigiri, a pumpkin slice, and a Coca-Cola, providing a well-rounded and delicious meal that’s sure to satisfy.
The restaurant’s menu is diverse, catering to various tastes and preferences. Whether you’re in the mood for a light breakfast, a hearty lunch, or a satisfying dinner, Katsu Sando has something to offer. Their creative combinations and high-quality ingredients ensure a unique and memorable dining experience.
Katsu Sando not only offers delicious Japanese sandwiches but also promises a pleasant dining experience that will leave you wanting more.
For more updates and information, visit their Instagram @katsusando_sa.
Where We Are Going Today: NOC Caffe & Roastry in Riyadh
NOC offers a diverse selection of baked goods, with their star dessert being the honey cake, multi-layered with thin levels of sponge and creamy filling, topped with a bed of graham crackers for texture
Updated 02 August 2024
Hajar AlQusayer
Amid Riyadh’s trendy coffee shops, where uncomfortable seating often prioritizes quantity over quality, NOC Cafe stands out by promising a relaxed, cozy atmosphere and an authentic coffee experience.
The cafe, which stands for “Not Only Coffee,” is famous for its wide variety of coffee beans, and their menu showcases a selection sourced directly from farms in South America and Africa, including from Kenya, Rwanda, Brazil, Mexico, and Peru.
Their standout coffee is the V60, prepared by pouring hot water over freshly roasted ground coffee, which then drips into the cup. The taste has a balanced flavor profile, bringing subtle notes of fruit, nuts and chocolate.
NOC offers a diverse selection of baked goods, with their star dessert being the honey cake, multi-layered with thin levels of sponge and creamy filling, topped with a bed of graham crackers for texture.
NOC is renowned for its luxury interior design, combining wood, stone, and iron elements that exude authenticity and timelessness, taking you to different places all in one location.
The bar area is inspired by Texan architecture, adorned with wood and stone, along with warm hanging lights and five different hanging clocks that show different times based on cities such as Paris, Moscow, and Berlin, and wooden barrels around the bar, referencing the cold brew process, adding rustic charm.
The walls combine grey sepia tones, wood, and lush greenery that transport you to Africa and South America, with a corner featuring traditional African-inspired artwork. The leather seating area, inspired by cigar lounges, is a comfortable space for studying, work, or gatherings with family and friends.
Located in the Hittin district, NOC also offers a variety of coffee beans and coffee accessories for purchase.
Where We Are Going Today: ‘Il Figo’ flavors of Italy at Khobar City Walk
The crispy calamari is a fan favorite, as are the arancini bolognese, beef carpaccio and, of course, burrata and tomato salad. Truffle risotto is also very popular
Updated 30 July 2024
Jasmine Bager
If you are in the Eastern Province and feel like sampling the flavors of Italy without hopping on a plane, visit Il Figo at Khobar City Walk.
The first and only branch in the Kingdom opened last year and is a welcome spot for those hoping for breezy Mediterranean vibes that will transport your taste buds to the Amalfi coast.
Their drinks menu offers plenty of fresh mocktails, with variations including pomegranate and thyme, pineapple and cinnamon, watermelon and basil, and cucumber, mint and lime.
We ordered the Il Figo salad, which goes for SR45 ($12); it was small but tasty and refreshing, featuring fresh avocado, juicy tomatoes, crispy lettuce and shards of cheese spread throughout.
The crispy calamari is a fan favorite, as are the arancini bolognese, beef carpaccio and, of course, burrata and tomato salad. Truffle risotto is also very popular.
Just six months after opening in June last year, the eatery won the Saudi Food Show’s Masters of Pizza competition, so naturally, we had to try the pizza.
We ordered the pizza parmigiana, which contains slices of perfectly cooked eggplant with a cheesy bite that goes for SR80. It was delicious. They also have several other flavors, from the classics to more elaborate ones, including options for meat lovers.
We also tried the tiramisu for SR60, which we devoured. Next time, we plan to try the Amalfi lemon tart.
There are seating options outside on the terrace as well as indoor tables. They host small corporate or private parties as well.
They are open from 4 p.m. to midnight on weekdays and from 2 p.m. until 1 a.m. on weekends.
For updates and more information, check their Instagram @ilfigo.saudi.
Star Saudi food blogger ‘nourished’ by fusion of Middle East, Asia dishes
Flavors of Indonesia sparked love for cooking, says Emad Ramen who has 1.2m followers on TikTok
Updated 29 July 2024
Rahaf Jambi
RIYADH: Star Saudi Arabia food blogger Emad Ramen recently attended Geekcon in Kuwait as a guest alongside other culinary celebrities, where he was able to talk to fellow chefs about his increasingly popular fusion of Middle Eastern and Asian dishes.
“It feels so good to be invited to such an event, especially since my mother is Kuwaiti and we went there for the first time,” said Emad, who prefers to go by social media name “Emad Ramen.”
Prior to the event he noted that he was looking forward to learning “about Kuwaiti cuisine and meet chefs from there.”
Katsu curry and ramen are among the dishes Emad tried after seeing it in anime. (Supplied)
Geekcon was founded in 2023 to celebrate “all things geeky, from anime and comics to comics, video games, movies and more,” according to its website.
At 32, Emad is making waves in the culinary world with his unique blend of Middle Eastern and Asian cuisines. Hailing from Saudi Arabia, Emad’s passion for cooking was first ignited by the vibrant flavors of Indonesian food.
“(It) gave me a great push to discover other Asian and international cuisines,” Emad explained. “And some dishes that I wanted to try from anime movies and cartoons, such as katsu curry and ramen.”
HIGHLIGHTS
• Emad Ramen told Arab News he finds inspiration from a variety of sources, including YouTube cooking channels and films focused on the kitchen.
• He also draws ideas from his interactions with his online following, which currently stands at 1.2 million on TikTok.
His approach to cooking, he said, is all about “continuity and departure from the familiar, trying new and inspiring dishes to share.”
Emad’s culinary journey has been fueled by a deep curiosity and a willingness to experiment. He finds inspiration from a variety of sources, including YouTube cooking channels and films focused on the kitchen.
He also draws ideas from his interactions with his online following, which currently stands at 1.2 million on TikTok.
“As a person who loves films related to the kitchen, my mind is always nourished, and there are many sources of inspiration, such as friends and followers, when they share their amazing recipes with me,” he said.
When asked about cooking tricks he has learned trying new recipes, he said: “One of the secrets I learned is adding soy sauce and vinegar to the chicken after cutting it during the marinating stage, which makes the chicken more able to absorb the spices and enhances the flavor even more.”
To make his dishes more accessible to his Arab audience, Emad has added his own twist to the way he presents his culinary adventures. “By Arabizing it, I change the names of Japanese and Korean dishes to Arabic names without changing the recipe itself,” he said.
He said he mixes “Indomie with different international cuisines” to help bridge the gaps between cultures.
Emad added: “I preserve the traditions of the original dish, but I develop it and present it in a new or trendy way that attracts followers and contributes to disseminating the video.”
When it comes to exploring cuisines from the East, Emad’s advice is simple: “Asian dishes are very diverse, so find what is suitable for you and try it.
“Do not do anything that you are not comfortable with. I know some Asian dishes that are very spicy or very salty. They may not suit some people.”
Emad’s willingness to step outside his comfort zone has resulted in people from other nations asking him to try new recipes.
“For example, a Moroccan asked me to mix a dish from Saudi Arabia with a dish from Morocco, and then the rest of the followers got excited to participate,” he said.
Looking ahead, Emad has ambitious goals: “I aspire to have a TV show, travel around the world and get to know different cooks, try new dishes and transfer them to the Arab world.”
Where We Are Going Today: ‘Tulum’ coffee at Dhahran Mall, Al-Khobar
Tulum also has watermelon, green apple, blueberry and passion-fruit drinks that make you feel like you are in Mexico!
Updated 28 July 2024
Jasmine Bager
If you want to fuel-up with a coffee before or after a movie, there is a new spot adjacent to the Muvi Cinemas, Dhahran Mall, that will do the trick. Opened less than two months ago, Tulum is a welcome new edition to the newly renovated cinema space. It is located directly next to the ticket counter, so it is hard to miss.
Note that you will not be allowed to take your drink into the cinema if you decide to watch a film, but there are plenty of seating options at the cafe for you to sip or snack before you enter a screening.
Named after Tulum, a town located on the Caribbean coastline of Mexico’s Yucatan Peninsula which is known for its pristine beaches and laid-back lifestyle, the menu at Tulum is full of tropical drinks and the space itself has a cool, breezy decor.
We tried its chocolate-covered strawberry for SR8 ($2) a pop, which consisted of a large, fresh strawberry dipped in smooth chocolate and then drizzled with white chocolate. It was a semi-healthy alternative to indulging in a pastry or cookie, which were also on display.
For summer, the lemon mojito is a refreshing choice. Tulum also has watermelon, green apple, blueberry and passion-fruit drinks that make you feel like you are in Mexico!
A selection of croissants, mini cheesecakes and other savory and sweet snacks are also on the menu, as well as the usual coffee options and offerings for chocolate lovers.
Across the street, at Amwaj Mall, there is a drive-thru Tulum with rooftop seating, if you want to park your car and sip a drink in the open air. Another branch is in Alkhobar.
Recipes for Success: Chef Hadi Saroufim offers advice, shares a recipe for orange cake
Updated 26 July 2024
Shyama Krishna Kumar
DUBAI: Hadi Saroufim, executive chef at Dubai’s Beirut-import Bar Du Port, has been cooking since the age of 10, but he truly fell in love with the culinary world once he began training in professional kitchens.
“The more I worked in the industry, the more I loved it. I feel lucky to do what I do — it just feels right,” he tells Arab News.
“One of my earliest food memories is modernizing a traditional Lebanese dish, kibbeh, from my village, Zgharta, in Lebanon. I turned it into a kibbeh roll with ice-cream yogurt, cucumber jelly, and dry ice,” he says.
Bar Du Port. (Supplied)
His current favorite dish from the Bar Du Port menu is the grilled octopus with dried chorizo, tomato tartare, and smoky bell pepper coulis. “It uses simple ingredients but packs a punch,” he says. “This dish captures the essence of Mediterranean cuisine —fresh, bold, and delicious.”
Here, Saroufim discusses burned onions, annoying customer habits, and the magic of vinegar.
When you started out, what was the most common mistake you made?
I often burned onions and garlic during preparation. In a professional kitchen, even if you’re assigned to a specific section, you have to multitask and work under tight time constraints. The pressure to juggle various tasks simultaneously can be overwhelming, especially for a new chef. Balancing the preparation of different components while keeping an eye on cooking times and techniques is a skill that takes time to develop. Those early days were tough — but essential for learning how to manage everything.
What is your top tip for amateurs?
Always use the best fresh produce available. Quality ingredients can elevate a dish from ordinary to extraordinary. When you start with fresh, high-end produce, the natural flavors shine through. I’ve always admired how Chef Alain Ducasse emphasizes “naturalité” in his cuisine, focusing on the purity of ingredients and letting their natural qualities speak for themselves. This philosophy has influenced my approach as well. Whether you’re cooking a simple meal or an elaborate dish, the quality of your ingredients will always make a significant difference.
Thinly sliced yellowtail with burnt orange, passion fruit sauce. (Supplied)
What one ingredient can instantly improve any dish?
Vinegar, such as Xeres vinegar, instantly enhances any dish by adding a burst of flavor. Just a splash can elevate the dish and bring out its best qualities, making it a must-have in any kitchen. I particularly recommend it for risotto or salad dressing.
When you go out to eat, do you find yourself critiquing the food?
I definitely pay attention to the food, but I try not to be too critical. One thing I often notice is an overuse of sauces. While sauces can enhance a dish, too much can overpower the main produce and mask the natural flavors.
What’s your favorite cuisine?
I particularly enjoy French and Japanese cuisines. I also admire the craftsmanship behind quality beef dishes, like the carpaccio at Nobu, which inspires our own menu innovations.
Green lentil salad with rainbow cherry tomatoes, pomegranate, and yoghurt sumac dressing. (Supplied)
What customer behavior or request most annoys you?
I love innovating and being creative — it’s all part of the craft. For example, our avocado mash has a unique twist compared to a traditional guacamole recipe, and that once sparked a ‘friendly debate’ with a guest about its preparation. While I always value guest feedback, it can be annoying when customers insist on dishes matching their exact home recipes, leaving little room for creativity.
What’s your favorite dish to cook?
I’m passionate about cooking fish because of its delicate nature and the precision it demands. Getting the timing just right is crucial to preserve its freshness and flavors. One dish I particularly enjoy preparing is butterflied sea bass. I love how simple yet elegant it is — seasoned with lemon juice, olive oil, salt and pepper, and served with a refreshing courgette tartare. It’s a dish that showcases the beauty of fresh ingredients and allows me to express my creativity.
Burrata with kalamata olives, heirloom tomatoes, grilled zucchini, and basil pesto. (Supplied)
What’s the most difficult dish for you to get right?
One of the most challenging dishes for me is the traditional French foie-gras terrine — a classic of French cuisine. It demands meticulous technique, especially in layering the foie gras correctly. Precision is key; a slight misstep can cause the layers to blend together, compromising both the dish’s texture and presentation. Mastering the terrine requires careful attention to detail and a deep understanding of ingredients, making it technically demanding yet highly rewarding.
As a head chef, what are you like? Do you shout a lot? Or are you more laidback?
My focus is on maintaining calm and organization in the kitchen. On our busiest nights, we can serve up to 1,200 covers in our relatively small kitchen, so it’s important that everyone follows the rules. With a team of 15, discipline is crucial, but I avoid shouting, as it’s counterproductive.
2. In a mixing bowl, combine the sugar and orange zest. Add the eggs and beat well.
3. Add the orange juice and whipping cream. Mix thoroughly.
4. Sift in the flour and baking powder. Mix until there are no clumps.
5. Add the melted butter and mix well.
6. Pour the batter into a cake tray. Draw a straight line of melted butter on top.
7. Bake for 55 minutes.
8. Remove from the oven and pour the orange syrup over the cake. Allow it to cool.
For the orange syrup:
1. In a small saucepan, over very low heat, combine the orange juice, water, and sugar.
2. Bring to a simmer, stirring until the sugar is dissolved.
3. Remove from heat.
For the meringue:
1. In a bain-marie, heat the egg whites to 65C.
2. Transfer the egg whites to a mixer.
3. Gradually add the sugar while whisking until stiff peaks form.
Assembly:
1. Once the cake has cooled and absorbed the syrup, serve slices with a dollop of meringue and (optional) garnish with fresh orange slices and a scoop of orange ice cream.
