What We Are Eating Today: Sabeeka

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Updated 13 August 2021
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What We Are Eating Today: Sabeeka

 

If you love to work out and are looking for the perfect exercising snack, then you need to get to know Sabeeka.

This Saudi brand offers healthy no-bake energy snack bars made with the Kingdom’s premium date varieties and fresh nuts.

Start your day with something healthy, delicious, and full of energy by trying one of Sabeeka’s six flavors.

The brand uses different nuts and toppings made of dates as the main ingredient, with flavors including ajwa pistachio rose, sukkari walnut sesame, mabroom almond coconut, khalas peanuts, khalas cashews and khalas hazelnuts.

The name of the brand translates to “gold bar” in English, referencing how eating healthy is great for your body.

With no added sugar, the all-natural date bars are guilt-free. 

Sabeeka also produces minis: A jar of 18 assorted pieces that you can use as a substitute for dessert offered with Arabic coffee to your guests.

The brand offers all vegan and organic ingredients that add a lot of nutritional value such as coconut oil, Himalayan pink salt, rosemary extract, Chia seeds, flaxseeds and raw cacao. The bars are available at many hypermarkets. For more information, visit Instagram @sabeekabar.


Michelin Guide to launch first-ever Saudi edition

Updated 24 June 2025
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Michelin Guide to launch first-ever Saudi edition

DUBAI: The Michelin Guide is set to launch in Saudi Arabia, marking a major milestone in the Kingdom’s evolving culinary landscape.

Organized in partnership with the Culinary Arts Commission, a subsidiary of Saudi Arabia’s Ministry of Culture, the “new selection will focus on the bustling cities of Riyadh and Jeddah, while also beginning to explore the diverse regions of the Kingdom, including Khobar, AlUla, and many more,” according to the Michelin Guide. 

The announcement confirmed that Michelin inspectors “are already in the field” and will begin evaluating restaurants." The selection will be made according to the Michelin Guide’s criteria: “The quality of the ingredients, the mastery of cooking techniques, the harmony of flavors, the personality of the cuisine and the consistency both over time and through the menu as a whole.”

Gwendal Poullennec, international director of the Michelin Guide, said in a statement: "These past few years, our Michelin inspectors have been keeping a watchful eye on The Kingdom’s culinary progression and continue to relish the wonderful spectrum that this fast-developing country has to offer.” 

Mayada Badr, the CEO of the Saudi Culinary Arts Commission, said: “Our collaboration with the Michelin Guide marks an important milestone in celebrating the unique and diverse culinary scene of Saudi Arabia. It shines a light on the creativity and excellence of our chefs and restaurants, and invites the world to discover the distinct flavors and experiences the Kingdom has to offer.”

One Michelin star is awarded to restaurants for “high-quality cooking that is worth a stop,” two stars for “excellent cooking that is worth a detour,” and three stars for “exceptional cuisine that is worth a special journey.”

Alongside the coveted star ratings, the selection also includes the popular Bib Gourmand category, a distinction awarded to restaurants that provide good quality food at a moderate price.

The restaurant selection for the inaugural edition will be unveiled towards the end of 2025. The selection will be revealed in three stages - on the 15th of each month from October to December 2025, the inaugural selection for Saudi Arabia will be unveiled on our dedicated digital platform.

The guide currently operates in Dubai, Abu Dhabi and Qatar.

The prestigious French guide actually began as a handy guidebook for Michelin tire customers in France in 1900. It was the brainchild of the Michelin brothers, who sought to “provide motorists traveling through France with all the useful information to supply their automobile, to fix it, where to sleep and eat, and which means exist to communicate, by mail, telegraph or telephone,” according to Christie’s auction house, which put a set of guides under the hammer in 2016.

The first edition saw almost 35,000 copies printed, and contained useful information for motorists, including a list of hotels, groceries, bakeries, hardware stores and instructions on how to fix and change tires.

In 1931, ratings featured the current system of three stars for the first time, with the definitions becoming clear and definitive in 1933. One star indicated a good place to stop on your journey, and was awarded to a very good restaurant in its category. Two stars meant excellent cuisine, indicating dishes of outstanding quality worth a detour. Three stars were awarded to a restaurant worth a special journey, where diners could expect to eat very well.

Although production of the guide was suspended during both world wars, the 1939 edition of the guide was reprinted by the US military in 1943, just before the June 6 invasion of Normandy the following year, as it was deemed the most up-to-date map available to the armed forces.

The push eastward is relatively recent, as until 2006 Michelin’s country guides only covered Europe. 


Where We Are Going Today: ‘Kimono’ – Japanese cuisine in Riyadh

Updated 21 June 2025
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Where We Are Going Today: ‘Kimono’ – Japanese cuisine in Riyadh

  • The kimono crab salad was equally refreshing, full of texture from the tempura flakes and tobiko, with a touch of indulgence from the creamy house sauce and crispy potato chips

Kimono is not just another Japanese restaurant in the Kingdom’s capital but a bold reinterpretation of the cuisine through a Saudi lens.

Since its launch in 2018, Kimono has blended culinary precision with casual, modern street-style vibes, offering dishes that are as creative as they are comforting.

Beef tacos were a standout: tenderloin wrapped in crunchy shells, coated with a gochujang glaze and topped with a tropical mango-pineapple salsa. The result is a culinary fusion that surprises and works.

The kimono crab salad was equally refreshing, full of texture from the tempura flakes and tobiko, with a touch of indulgence from the creamy house sauce and crispy potato chips.

Shrimp tempura was served golden and light, with a sweet-spicy ginger dip that added balance. The gyoza shrimp dumplings were delicate, juicy, and paired perfectly with a signature soy-based sauce.

Maki rolls and double crab were both flavorful standouts, rich in texture and layered taste. The avocado craze roll brought together creaminess and spice with precision, while the salmon sashimi offered a clean, fresh bite for those who prefer simplicity.

For a warm, hearty option, try the the beef ramen, which is beautifully assembled with slices of grilled meat, vegetables, and a perfectly cooked soft-boiled egg -- a dish that warms you from the inside out.

Kimono has mastered the art of reinventing Japanese cuisine, while staying approachable and trend-forward. There are four branches in the Kingdom, and the concept deserves to expand further.

For more information, check their Instagram @kimono.sa.

 


Two Dubai restaurants make World’s 50 Best Restaurants 2025 list

Updated 21 June 2025
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Two Dubai restaurants make World’s 50 Best Restaurants 2025 list

DUBAI: Two restaurants in Dubai made the World’s 50 Best Restaurants 2025 list, which was unveiled on Thursday.

Orfali Bros placed 37th, while Trèsind Studio came in at 27.

“The Orfali brothers from Aleppo, Syria, have created a genuinely unique dining experience in multi-cultural Dubai,” the guide read.

“There are three brothers: Mohamad (head chef), Wassim and Omar, pastry chefs. They mix traditional Syrian staples with pan-regional favorites, and European culinary tropes with Asian ingredients to create a menu that defies categorization.”

The restaurant also has one Michelin star.

Meanwhile, Indian eatery Trèsind Studio, which has three Michelin stars, was awarded No. 27 on The World’s 50 Best Restaurants 2025 list.

In a released statement, head chef Himanshu Saini said: “Being named #27 in The World’s 50 Best Restaurants is a celebration of the team, our culture, and the flavors that inspire everything we do. This honor reinforces our belief that modern Indian cuisine belongs on the world stage while staying true to our heritage.”

The restaurant was also awarded The Best Restaurant in the Middle East 2025 top spot.

“Dining at Trèsind Studio, now located on The Palm Jumeirah, can be a dramatic experience, with just 20 seats available. As you progress through the tasting menu, expect to be relocated to different areas of the restaurant, each carefully curated to match the plates in front of you, cooked by chef Himanshu Saini,” the Best Restaurant guide read.

The World's 50 Best Restaurants list is annually created by William Reed Business Media. It collates the opinion of more than 1,000 international restaurant industry experts, including chefs and food writers who vote for their favorite dining experiences.


Recipes for success: Chef Ritu Dalmia offers advice and a tasty dal recipe 

Updated 20 June 2025
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Recipes for success: Chef Ritu Dalmia offers advice and a tasty dal recipe 

DUBAI: Few chefs have had a journey as dynamic and influential as Ritu Dalmia. From her early days in the family stone business, she has become one of India’s most celebrated chefs and restaurateurs.  

Frequent work trips to Italy sparked her love for Italian cuisine, eventually leading her to open Mezza Luna in Delhi and Vama in London. Today, she is the force behind several acclaimed restaurants in India, Italy and the UAE, including her latest venture, Atrangi, in Dubai. 

Beyond her achievements in the kitchen, Dalmia is widely recognized as a leading entrepreneur and social activist. She has authored three cookbooks, hosted TV shows and continues to mentor aspiring chefs.  

Here, Dalmia discusses common kitchen errors, her favorite comfort food, and the small but meaningful rituals that elevate everyday cooking. 

When you started out, what was the most common mistake you made?  

Adding too many elements into a dish. It’s imperative not to stray from the main flavor, or the hero, of the dish by adding too many unnecessary elements. I still make mistakes, but that’s the thrill of being a chef. You are not a robot programmed to churn out a fixed model. 

What’s your top tip for amateur chefs?  

Play amazing music when you cook. A cook in a good mood always cooks a good dish. I would also say that whenever a dish calls for garlic, roast the garlic first.  

What one ingredient can instantly improve any dish?  

Hing, which is also known as asafoetida. Use it in tiny quantities to add depth, fragrance, and a subtle umami richness to dishes. 

When you go out to eat, do you find yourself critiquing the food?  

It’s shameful, but yes. I really don’t know how to let go and enjoy a meal. In fact, most of my friends refuse to eat out with me.  

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

That they spend a lot of money on décor and hardware, but not much on talent, both in the kitchen and service.  

What’s your favorite cuisine to order? 

I love Asian food and junk food when I eat out. Dim sum bars are a favorite. 

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

A khichdi  — a one-pot meal with rice, lentils and vegetables; easy ingredients packed with flavor. This humble dish can be elevated to another level with toppings and garnishes.  

What customer behavior most annoys you? 

When they click their fingers to call the server to their table. Or when they ask for one dish to be divided in three or four portions. We even had one guest who requested that their soft drink be divided in three! 

What’s your favorite dish to cook ?  

My aunt Chanda was an amazing cook — a trait which, unfortunately, my mother didn’t share. Every time we visited Chanda in Calcutta, she would make a yoghurt khadi which was so fragrant and packed with herbs. Years later, when I was writing a cookbook, I begged her to tell me why her khadi was so different. She told me her secret was to add roasted crushed fennel and fresh coriander after the kadi was made and cover it for five-to-seven minutes. It’s a dish I make at least two or three times a week. I do it with a bowl of rice and some potatoes with cumin and the world suddenly seems to be a better place.  

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

Way too many to recount.  

As a boss, what are you like? Are you a disciplinarian? Or are you more laidback. 

You want my dirty secrets out? (Laughs.) I’m very disciplined and hardworking, and yes, I do lose my temper, and my vocal cords would make any speaker company proud. I’ve mellowed out a lot with age, but there is still scope for a lot of improvement. I’m learning that it’s unfair to have unrealistic expectations, and that that harms both my team and me.  

Chef Ritu’s moong dal khichadi with vegetables 

Ingredients:  

2 tbsp ghee 

½ cup moong dal 

½ cup Gobindobhog rice (or basmati rice) 

½ tsp cumin seeds 

1 bay leaf 

1 pinch hing (asafoetida) 

2-inch piece ginger, grated (~1 tbsp) 

1 green chili, chopped (optional) 

½ red onion, finely chopped 

1 tomato, chopped 

Salt, to taste 

½ tsp turmeric powder 

½ tsp red chili powder 

½–1 tsp garam masala 

1 cup mixed vegetables (carrot, peas, cauliflower) 

3–3½ cups water (adjust based on desired consistency) 

Instructions: 

1. Prep the dal and rice 

Rinse moong dal and rice together in water 2–3 times until the water runs mostly clear. 

Soak for 10–15 minutes while you prep the other ingredients. Drain before cooking. 

2. Cook the tempering 

Heat ghee in a pressure cooker or deep pot over medium heat. 

Add cumin seeds, let them sizzle for a few seconds. 

Add bay leaf and a pinch of hing. 

Stir in grated ginger and green chili (if using), sauté for 30 seconds. 

Add onion and cook until translucent (2–3 minutes). 

3. Add tomato and spices 

Add chopped tomato, cook until soft (3–4 minutes). 

Mix in turmeric, red chili powder, and salt. Stir well. 

4. Add vegetables, dal and rice 

Add chopped vegetables, soaked dal and rice. 

Stir everything together to coat well in the spices. 

5. Cook 

Add 3–3½ cups of water depending on how soft or porridge-like you want your khichadi. 

For pressure cooker: Cook on medium heat for 2 whistles. Let pressure release naturally. 

For pot: Cover and cook on low, stirring occasionally, for 25–30 minutes until soft and creamy. Add more water if needed. 

6. Finish 

Once cooked, stir in garam masala and let it rest for 5 minutes. 

Adjust salt or spices to taste. Add a dollop of ghee on top if desired. 

Serve hot with: 

A side of yogurt or pickle 

A drizzle of ghee 

Papad or a simple salad for crunch 

 


Where We Are Going Today: ‘UPPER’ – burger spot in Jeddah

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Updated 15 June 2025
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Where We Are Going Today: ‘UPPER’ – burger spot in Jeddah

  • The yellow cheese burger sticks to familiar toppings like iceberg lettuce, grilled onions, and a standard sauce

Located in the Al-Zahra District of Jeddah, UPPER is a burger spot that focuses on a small menu built around quality ingredients and generous portions.

While the menu is limited, the flavors are solid, and the casual setting makes it a decent option for those who enjoy burgers.

The wagyu beef burgers are the main draw. Served on a pretzel bun with either white or yellow cheese, the patties are juicy and well-prepared.

The yellow cheese burger sticks to familiar toppings like iceberg lettuce, grilled onions, and a standard sauce. The white cheese version offers a slightly different mix with baby rocca, onion jam, Dijon pepper sauce, and goat’s cheese.

Chicken options include both crispy and grilled versions. The crispy ones — including zesty and chipotle — come with American cheese and a mildly spicy sauce. The grilled chicken burger is lighter, with Emmental cheese and ranch dressing.

Among the sides, the grilled corn with spiced sour cream sauce stands out, and the fries are crisp and satisfying. Lamb chops are also on the menu, but they feel more like an add-on than a core item.

Desserts like tiramisu and molten chocolate cake are straightforward and familiar.

House-made sauces like the smoky chipotle mayo and zesty lemon sauce add a nice touch. For more, check the location’s Instagram @upper.sa.