DAMMAM: As you walk into the five-star Kempinski Al-Othman Hotel in Alkhobar, you know it will be a memorable affair. A sweet smell of hydrangeas and soothing music welcome you as you step into the foyer. As you head up to the second floor, toward the Sky Lounge and Sky Bridge, you are greeted with stunning views of the Alkhobar skyline.
Once you are comfortably seated in the plush French Bergère-style arm chairs, you can fully admire the passion for European luxury that the Kempinski brand embodies. With its high ceilings and chandeliers, the Sky Lounge is reminiscent of the many upscale cafés of Europe. What is particular to this one is that amidst the art and chandeliers are larger-than-life date trees that add a lit bit of Saudi Arabia to the European aesthetic.
The words “high tea” conjure up images of aristocrats dressed in their finery, discussing their affairs over a cup of tea and dainty food — all following very specific etiquette, much like the qahwa culture of Saudi Arabia. In modern times, high tea has become so synonymous with British culture that it is obligatory to visit the likes of Claridge’s in London to experience this British affair in its entirety.
The high tea at the Kempinski Al-Othman comes very close in my opinion. The server is discreet in bringing out the spread and even explains everything that is on the three-tiered platter. Starting at the top, there were dense chocolate and raisin scones served with whipped cream, strawberry jam and apricot jam. Then, we worked our way down to the last tier, which was reserved for canapés, including avocado and chicken, egg and mayonnaise, tomato with mozzarella and pesto bruschetta options.
To satisfy your sweet tooth, there is a five-tier platter of pastries, ranging from classic French macarons in raspberry and mango flavors to the traditional esh Al-bulbul kunafa (the bird’s nest kunafa). The first tier includes bite-sized brownies and apple crumble cakes. Between sips of tea, be sure to sample the fresh fruit chocolate and caramel meringue tarts. The options available for the most important part of the afternoon, the tea itself, included English, sky, lemon and red berry tea. The teatime spread also includes fresh carrot juice shots and a scrumptious blackberry-yogurt concoction.
While being prim and proper, do remember that not all tea sessions need to be pretentious and, more importantly, are about having a good time. It is all about enjoying the tea and delicacies interspersed with hearty, enjoyable conversation. Needless to say, be sure to take two hours or more of your time to indulge in the lavish treats, enlightening conversation and the beautiful sunset over the city.
The spread costs SR180 for two people and is open from 1:00pm to 7:00pm every day. If you wish to book your table, reservations can be made in advance.
Enjoy a tête-à-tête over tea at the Kempinski Al-Othman in Saudi Arabia’s Alkhobar
Enjoy a tête-à-tête over tea at the Kempinski Al-Othman in Saudi Arabia’s Alkhobar
Where We Are Going Today: ‘88 Port’ burger in Al-Khobar
- On the side, the buffalo shrimp were spicy, saucy, and fun to eat, especially paired with the ranch dip
88 Port in Alkhobar is one of those places where visuals and flavors match — bold, indulgent, and a little over the top in the best way. From the red burger buns to the sauce-dripping stacks, the menu doesn’t hold back.
My favorite item hands down was the truffle burger; juicy angus beef, crispy onion rings, double cheddar, and a rich truffle sauce that takes it to another level. Every bite was exactly what I hoped for.
On the side, the buffalo shrimp were spicy, saucy, and fun to eat, especially paired with the ranch dip.
The brisket balls were another hit, crispy on the outside, soft and cheesy on the inside. I also really enjoyed the 88 Port salad, which felt fresh, crunchy, and perfectly dressed; a nice balance to all the richness.
Now for dessert, the chocolate brownie cake was hot, gooey, and topped with vanilla ice cream and chocolate drizzle — the perfect ending.
The brisket fries were a letdown, a little too oily and overloaded with toppings. A crispier base might have made a big difference.
For more information, check out their Instagram @88port.
Where We Are Going Today: Freshhouse Kitchen in Riyadh
- Seafood options like the Mediterranean salmon bowl (served with kabsa rice) and the quinoa salmon bowl (topped with mango salsa) are high in protein and offer diverse flavor profiles
Freshhouse Kitchen in Riyadh offers health-conscious meals that balance flavor and nutrition.
Operating with a central kitchen model, Freshhouse serves meals through a flexible subscription service or to walk-in customers at its branches.
One of the standout dishes is the pesto pasta chicken bowl, which brings a Mediterranean twist with ricotta, pomegranate, za’atar, pecans, sun-dried tomatoes, olives, and cilantro. The pasta is light but comforting, all tied together with lemon-based dressing.
For something more filling, the tenderloin steak potatoes bowl includes mashed potatoes, mixed green leaves, roasted corn, mixed vegetables, muhammara, and beetroot, topped with sunflower seeds and paired with cilantro and ranch yogurt sauces.
Seafood options like the Mediterranean salmon bowl (served with kabsa rice) and the quinoa salmon bowl (topped with mango salsa) are high in protein and offer diverse flavor profiles.
Breakfast items such as the mango overnight oats and yogurt granola parfaits are light, quick options for those on the go.
While the food is generally satisfying, the temperature and presentation could benefit from more consistency.
Registration opens for Bocuse d’Or, Pastry World Cup contests in Riyadh
- The initiative extends the partnership between the commission and Sirha Food, boosting competition in the national culinary sector and helping Saudi chefs make their mark internationally
RIYADH: Saudi Arabia’s Culinary Arts Commission has opened registration for the Bocuse d'Or championship and Pastry World Cup, both taking place during the Sirha Arabia exhibition in Riyadh in October.
The competitions will select top Saudi chefs to compete in the Middle East qualifiers, to be hosted by the Kingdom in 2026 in collaboration with Sirha Food. These in turn lead to the global finals which will take place in France at the Sirha Lyon exhibition in January 2027.
The initiative extends the partnership between the commission and Sirha Food, boosting competition in the national culinary sector and helping Saudi chefs make their mark internationally.
The competitions will discover and develop local talent, providing a platform for Saudi chefs to display their skills and highlight the diversity and creativity of the Kingdom’s cuisine.
Participants will undergo a process that includes technical tests, creativity evaluations and interviews. Finalists will receive tailored support to prepare for the international stage.
For Bocuse d’Or, dishes must exhibit mastery of either the turned vegetable or brunoise technique. Candidates must be Saudi, aged 23 or over and provide proof of identity.
For the Pastry World Cup, entries must creatively reflect the theme of “Elevating Saudi Dessert.” There is no age restriction, but non-Saudi applicants must state how long they have worked in the Kingdom.
Hopeful chefs can register at engage.moc.gov.sa/reg_forms/tracks/40/?lang=ar.
Where We Are Going Today: Sofia’s Bistro – Italian dishes
- The pepperoni pizza was topped with thinly sliced Italian beef pepperoni and buffalo mozzarella
Sofia’s Bistro is a cozy Italian-inspired eatery with great options for pizza and pasta lovers.
On a recent visit to the Hayy Jameel branch with friends, we sampled several dishes, starting with the taco de pollo, a grilled chicken taco with pickled cabbage, fresh salsa, jalapenos and guacamole.
There were a variety of salads to choose from including the kale and goat cheese salad, which offered a contrast of creamy goat cheese and crunchy, caramelized pecans. The Thai shrimp salad brought bold flavors but while it seemed promising it did not fully live up to my expectations.
We tried the spaghetti bolognese and truffle fettuccine from the pasta section. The latter was rich and indulgent, though bordering on heavy, while the former was hearty, if slightly under-seasoned.
The pepperoni pizza was topped with thinly sliced Italian beef pepperoni and buffalo mozzarella. The margherita, a classic done right, stood out for its simplicity and balance of sauce and cheese.
The dining space is relaxed and modern, with soft background music. It strikes a middle ground between casual and slightly upscale, making it a good spot for casual lunches.
The menu includes gluten-free options for both pasta and pizza, along with drink and dessert offerings.
Sofia’s Bistro has branches in Hayy Jameel and Al-Hamra. For more details, see Instagram @sofias_bistro.
Recipes for Success: Dubai’s Dragonfly Head Chef Biman Rai talks clarity and craftsmanship
DUBAI: For Sri Lankan chef Biman Rai, the kitchen has always been more than a workplace — it’s where memory, culture, and tradition come together. In his childhood home, he says, food was “both ritual and a form of storytelling.” His earliest inspiration came from his grandmother, whose sunrise spice-grinding sessions laid the foundation for his culinary career.
Inspired by the women in his family, Rai set out to become a professional cook. He has worked in kitchens across the Middle East, and says he was particularly influenced by Japanese and pan-Asian cuisines. “The respect for detail, for balance… it aligned perfectly with how I saw the world,” Rai tells Arab News.
Now, as head chef at pan-Asian restaurant Dragonfly in Dubai, Rai is bringing that vision to life.
“What makes us unique isn’t just the food, it’s the feeling. We honor the spirit of Japanese and pan-Asian cuisine while giving it a bold, modern twist,” he says. “There’s finesse, but also a quiet rebellion in the flavors and plating. It’s about creating impact through precision and personality.”
When you started out professionally, what was the most common mistake you made?
Trying to do too much. I believed more was more — more components, more garnishes, more flair. I’ve learned that restraint is power. Now, I focus on clarity and intention in every dish.
What’s your top tip for amateur chefs at home?
Taste as you go — and trust your palate. Recipes are guides, but your instinct is the real compass. Also, don’t underestimate the power of acid. A squeeze of citrus can bring a dish to life.
What one ingredient can instantly improve any dish — and why?
Yuzu. It’s electric. Just a few drops can brighten a dish, elevate aroma, and add that perfect high note without overpowering the core flavors. It’s subtle, but transformative.
When you dine out, do you find yourself critiquing the food?
It’s second nature, yes. But not in a negative way; I pay attention.
What’s the most common issue you notice?
Lack of harmony — flavors fighting each other instead of working together. Also, when the service doesn’t match the ambition of the kitchen, the experience falls flat. Great dining is holistic.
What’s your favorite cuisine to eat?
Italian and Japanese. They both celebrate ingredients, not just technique. A perfect bowl of ramen or a plate of cacio e pepe — both are about balance, soul, and simplicity done well.
What’s your go-to 20-minute meal to cook at home?
A miso-marinated salmon with steamed rice and quick-pickled cucumbers. It’s comforting, fast, and packed with umami. Plus, it gives you that sense of a complete meal without needing much time or effort.
What customer request most annoys you?
When guests try to reinvent the dish at the table with endless modifications. I fully respect dietary needs, but there’s a difference between adjusting and redesigning. Every dish is built to tell a story; the best experience comes when you trust that process.
What’s your favorite dish to cook?
Nigiri sushi. It’s pure craftsmanship. You’re working with just a few elements — rice, fish, soy, wasabi — but every detail matters. It’s the kind of dish that keeps you humble and sharp, no matter how long you’ve been cooking.
What’s the hardest dish to perfect?
Ramen. It’s deceptively hard. The broth alone is a science — depth, clarity, timing. Then you have the noodles, the toppings, the balance of fat and acid. One small misstep and the entire bowl is off.
What kind of head chef are you? Strict? Calm? Loud?
Calm, always. Precision doesn’t require shouting. I lead by consistency, clarity, and presence. I believe a composed kitchen is a creative kitchen. My team knows I expect high standards, but also that I support them fully in achieving it.
RECIPE: Assorted vegetable stir-fry noodle
INGREDIENTS
Any long noodle 100g
Olive oil 15ml
Finely chopped garlic 5g
Black pepper powder 1g
Thinly-sliced mix vegetables 60-70g
Tonaktsu sauce 20g
Light soy sauce 40g
INSTRUCTIONS
Boil water in a pot and cook 100g of any child noodle until just done (follow package instructions for time. Drain and rinse with cold water to stop cooking. Set aside with a drizzle of oil to prevent sticking.
Stir-fry the vegetables:
Heat 15ml olive oil in a wok or large saute pan over medium-high heat. Add 5g finely chopped garlic and sauté until fragrant (about 15–20 seconds). Add white onion julienne and stir for 1 minute until slightly soft. Add 60–70g of mixed vegetables (can include carrots, bell peppers, cabbage, zucchini, broccoli, etc. whatever available
Stir-fry for 2–3 minutes until vegetables are cooked but still crisp.
Season and Combine Add 1g black pepper powder and toss to coat.
Add cooked noodles to the pan and stir well. Add Sauce and Finish
Pour in the noodle sauce mixture: and add 20g Tonkatsu sauce
40g Light soy sauce Toss everything together over high heat until noodles are fully coated and heated through (1–2 minutes).
Adjust seasoning if needed.
