Suhail Restaurant offers authentic Saudi food with a modern twist. The menu at its Riyadh branch features a variety of dishes from all regions of the Kingdom, including farmooza, manto, saleeg, beef and chicken samboosa, and veal and lamb with rice.

It also features hearty soups such as jareesh, lamb oat, and sweet potato, alongside kbeibah Hai’l and vegetable muttabaq. There are several options for vegan and vegetarian diners too.

The current iftar offer costs SR225 ($60) per person, a reasonable price for this high-end dining experience.

The restaurant is named after one of the brightest stars in the night sky, historically used for navigation during long journeys, and is symbolic of the restaurant’s mission: to lead the way in authentic Saudi cuisine, combining traditional flavors with great service.

However, my experience at Suhail was not without some drawbacks. While the food was undoubtedly delicious, the seating arrangements left much to be desired. Our large group was split across four tables, which diminished the sense of togetherness that is such an important part of iftar.

The limited variety of desserts on offer was also a disappointment, given the restaurant’s otherwise rich offerings, I had hoped for a more diverse selection to complement the meal.

However, for those looking to enjoy a satisfying take on traditional Saudi cuisine, Suhail is worth a visit. It has two branches, one in MEFIC Center on Riyadh’s Northern Ring Road, and one in AlUla.

DUBAI: Filipino chef Dexter Gelizon, is currently sous chef at Dubai’s sister restaurants Salvaje (which serves Japanese cuisine) and Arrogante (Italian). 

“My journey as a chef began when I was 17 years old, helping my aunt run her food truck,” Gelizon tells Arab News. “It was there that I started honing my palate and developing my skills in creating innovative recipes. Over time, I fell in love with Japanese flavors and techniques, which completely transformed my path.” 

But his love for cooking was sparked at a much earlier age. 

“My earliest memory of cooking goes back to when I was five, making adobo — braised chicken in soy sauce — with my mom. That left a lasting impression on me,” he says. 

Here he talks salt, simplicity, and sharpness. 

What was the most common mistake you made when starting out?  

Overcomplicating the plate. I’d focus too much on presentation and lose sight of the most important element — the flavor. Now, I prioritize flavor and quality above all else. 

What’s your top tip for amateur chefs? 

Invest in good-quality equipment and utensils. A sharp knife, a reliable stove or induction cooktop, and sturdy pans can make all the difference. Having the right tools makes the cooking process smoother, but it also sets the tone for a positive and enjoyable experience. When I see a well-equipped kitchen, it puts me in a good mood and inspires me to prepare food with care and enthusiasm. 

What one ingredient can instantly improve any dish? 

Salt. It has the power to elevate and balance the flavors, bringing out the best in every ingredient. But achieving the right balance can be tricky — it requires precision and care. Too little, and the flavors might fall flat; too much, and the entire dish can be ruined. 

What’s the most common issue that you find in other restaurants when you go out? 

The experience for diners starts with the service — it sets the tone for the entire meal. When the staff explain the dishes on the menu with enthusiasm and precision, it excites me and heightens my anticipation. However, if the service fails to make a good first impression, it can shift my focus, and I might start noticing flaws or areas for improvement. Service and atmosphere are as important as the food itself in creating a memorable dining experience. 

What’s your favorite dish?  

I always look for ramen. It’s incredibly satisfying. I love exploring how different chefs are evolving and innovating with flavors and techniques. Ramen is fascinating to me because it’s so complex — every component, from the broth to the noodles and toppings, needs to be perfectly balanced. It’s tricky to get right, but when done well it’s absolutely delicious and a true testament to a chef’s skill. 

What’s your go-to dish if you have to cook something quickly at home? 

A combination of eggs, sausage, rice, and soup. It’s quick to prepare, satisfying, and gives me the energy I need — perfect for a busy day. 

What customer behavior most frustrates you?  

What annoys me most is when customers deconstruct a well-prepared dish that has a perfect balance of flavors. Each element is carefully crafted to complement the others, so altering it can disrupt the harmony and intention behind the dish. 

What’s your favorite dish to cook?   

Braised short ribs in peanut sauce, a dish my mom calls Kare Kare. Braising the short ribs is a complex and time-intensive process, but the result is incredibly rewarding. There’s a deep sense of pride and satisfaction when you achieve perfectly tender meat paired with a rich, creamy peanut sauce. It’s a dish that carries a lot of sentimental value for me. 

What’s the most difficult dish for you to get right?  

From the Salvaje menu, the most challenging dish is the Salvaje steak. There are two crucial components to manage — the steak and the sauce. Timing is everything. If the timing is off, the steak can easily become overcooked, and the sauce can split and turn oily. Once that happens, there’s no way to fix it — you have to start over from scratch. It requires precision and focus to ensure it’s served perfectly every time. 

What are you like in the kitchen? Are you a disciplinarian? Or are you more laid back?   

I’m a disciplinarian, but in a calm and constructive way. I see myself as a teacher, focusing on guiding and correcting where needed. If I ever raise my voice, it’s only because something has gone seriously wrong — but I work hard to ensure it doesn’t come to that. 

 Chef Dexter’s avocado ceviche recipe  

Char-grilled avocado with amarillo ponzu, fried corn, chili, mango, cucumber and onion 

Procedure: 

Cut the avocado into quarters, grill it to get smoky flavor, put on a plate and drizzle with amarillo ponzu, add the rest of the vegetables randomly, finish with salt and olive oil. 

INGREDIENTS: 

Amarillo ponzu 

8g yellow hot pepper paste; 10g ponzu; 5g yellow capsicum; 6ml olive oil; salt to taste; lemon juice to taste 

Procedure: 

Roast the yellow capsicum, allow to cool then remove the seeds. In a food processor, mix all the ingredients apart from the olive oil until you get a paste. Slowly add the olive oil until emulsified. Season with salt and lemon.