Where We Are Going Today: Al-Seqala Restaurant in Jeddah

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Updated 28 June 2024
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Where We Are Going Today: Al-Seqala Restaurant in Jeddah

  • Moving on to mains, signature dishes like tajin shrimps bechamel and kebab cherry highlight the versatility of seafood and meat, prepared with finesse and served with unique accompaniments

Al-Seqala, nestled in the scenic Obhur area of Jeddah, stands as a beacon for culinary excellence, blending Lebanese and Saudi cuisines with stunning waterfront views.

Established to offer diners a unique fusion of flavors, the restaurant offers a luxurious experience complemented by comfortable amenities and elegant wooden decor.

The menu features a tantalizing array of dishes that cater to seafood aficionados and those seeking innovative culinary delights. The restaurant’s commitment to quality is evident in every meticulously crafted dish, from traditional Lebanese favorites to inventive seafood creations.

For starters, guests are tempted with choices such as the bouillabaisse, a harmonious medley of shrimp, calamari, mussels, crab and fish that showcases the bounty of the sea in a rich broth. Alternatively, the creamy shrimp soup offers a velvety indulgence for those seeking a lighter starter.

Cold appetizers, like the seafood fruit salad, combine the freshness of shrimp, calamari, mussels and fish with vibrant fruits and a mustard honey dressing and is a must try, while the shrimp salad presents a savory blend of shrimp, lettuce, cherry tomatoes and balsamic dressing.

Hot appetizers include fattet shrimps and shawarma samak, where marinated fish with tahina sauce and vegetables showcase bold flavors. Chilli shrimps, pan-fried with sweet chili peppers and tomatoes, offer a spicy kick for adventurous diners.

Moving on to mains, signature dishes like tajin shrimps bechamel and kebab cherry highlight the versatility of seafood and meat, prepared with finesse and served with unique accompaniments. The BBQ Oriental section presents a feast of chicken and meat kebabs alongside lamb chops, catering to hearty appetites with robust flavors.

A standout feature of dining at Al-Seqala is the opportunity to choose fresh seafood prepared to perfection, whether grilled, fried or served in rock salt. The restaurant’s dedication to sourcing the finest ingredients ensures that every dish delivers an exceptional culinary experience.

To conclude the meal on a sweet note, dessert options like maamoul pistachio and pain perdu provide decadent choices that promise to leave a lasting impression.

Despite having less attentive and unfriendly staff, Al-Seqala elevates the dining experience with game nights, live music and a variety of entertainment options.

For more information, visit @alseqala_restaurant on Instagram.

 

 


Recipes for Success: Chef Tomlin George Graham offers advice and a tasty jerk chicken recipe 

Updated 1 min 3 sec ago
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Recipes for Success: Chef Tomlin George Graham offers advice and a tasty jerk chicken recipe 

DUBAI: Chef Tomlin George Graham began his career 16 years ago, but his love for cooking started long before that — at home in Jamaica. Graham was raised in a family where recipes and techniques were passed down through generations, and he discovered his passion for food early.  

Graham’s career has taken him across the globe, from working for Carnival Cruise Line in the US to leading kitchens in Qatar and serving as a private chef to the governor general at King’s House in Jamaica. He also played a key role in opening a Jamaican restaurant in Qatar.  

He is now based in the UAE, serving as head chef at Ting Irie, which has branches in Dubai and Abu Dhabi, and bills itself as the country’s first Jamaican restaurant and lounge. 

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

Not following recipes in the proper order. The end results were always less than ideal, but, honestly, also quite amusing. 

 What’s your top tip for amateur chefs? 

Taste frequently while cooking. It helps you understand how flavors are formed and will also help you become experienced at adjusting herb and spice amounts. Also, keep an open mind and soak up as much knowledge as you can from other cooks. 

What one ingredient can instantly improve any dish? 

Garlic. It’s rich and aromatic and it can be used in multiple forms — raw, sautéed, roasted, powdered or fermented — at different cooking stages.  

 What’s your favorite cuisine or dish to order?  

I actually tend to dine out to find inspiration for my dishes. Exploring different cuisines keeps my palette fresh and can spark creative ideas in the kitchen. Japanese cuisine, in particular, is a treasure trove. The clean but complex flavors, the seasonal ingredients, the care in presentation… it always inspires me. 

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

Fried chicken is a true delight. It hits all the right notes. It’s crispy, savory, juicy, and incredibly satisfying. The contrast between the crunchy, seasoned crust and the tender, flavorful meat is almost irresistible.  

What customer behavior most annoys you? 

I’m doing something I love, so I don’t usually get annoyed. However, customers being disrespectful or aggressive makes it harder for everyone to do their job. Customers who misunderstand their dietary restrictions can also be tricky to navigate. For instance, someone might say they’re a strict vegetarian, but then mention they eat fish — implying that they’re actually a pescatarian. 

What’s your favorite dish to cook? 

I have a few: Caribbean-style curried goat, jerk chicken and roasted fish. Each one carries unforgettable flavors, but also memories of home, family gatherings, the people I love and the moments we’ve shared together. For me, food is much more than nourishment; it’s a way of staying connected to my roots, my culture and the ones who matter the most. And that’s part of the reason why we also integrated those dishes into the Ting Irie menu. 

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

With any dish, it’s all about understanding the ingredients and how they work together. Once you get that, following the recipe becomes second nature. For me, pâté is challenging. It requires precise technique, delicate ingredients like liver or foie gras, and a time-consuming preparation process. Traditional pâtés often involve curing, baking and resting over several days.  

As a head chef, what are you like? Are you a disciplinarian? Do you shout a lot? Or are you more laid back? 

I run my kitchen with discipline and intensity. I believe a kitchen, much like the military, relies on structure, clear communication and accountability. I might raise my voice when necessary — but it’s never out of ego; it’s to uphold standards and keep the team focused during high-pressure moments. There is a deep camaraderie that forms when you’re creating under pressure, and I make sure that passion and pride are always part of the process. 

Chef Tomlin’s jerk chicken  

Ingredients

Whole chicken - 1500g 

Pimento -20g  

Scotch bonnet-10g 

Cinnamon powder -5g 

Ginger -15g 

Fresh thyme-20g 

Escallion-15g 

Garlic-10g 

White onion-10g 

Soya sauce-10ml 

Chicken spice -10g 

White vinegar -15ml 

Method: 

Remove the tail from the chicken, then cut the chicken in half vertically, having the breast, wing, thigh and leg on each half. 

Wash the chicken and set it aside  

Measure all herbs and spice and set them aside  

Wash the thyme, escallion, garlic, ginger, white, onion, scotch bonnet and add them all to a blender with 15g of pimento, 15g thyme, soya sauce, chicken spice, cinnamon and blend for 1 minute. 

Add the blended mixture to the cut chicken and gently rub and marinate the chicken until it is fully coated (for the best taste, leave to marinate for at least 24 hours before cooking). 

On the grill turn on medium heat, add the remaining 5g pimento, 5g thyme and add the chicken on grill for smoking. Close the grill and let the chicken smoke.  

Turn the chicken every 15 minutes to ensure even cooking and prevent burning, until the internal temperature reaches 165°F. 

Serve with sides of your choice. 


Where We Are Going Today: ‘Ornj’ in Dhahran

Updated 09 July 2025
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Where We Are Going Today: ‘Ornj’ in Dhahran

Tucked between Tamimi Market and a cluster of other eateries, Ornj in Dhahran has been serving up vibrant, health-focused drinks for the past two years, but it’s easy to miss if you don’t pay attention.

The small space focuses on fresh, made-to-order juicy goodness. 

They specialize in natural juices — no sugar, sweeteners, or artificial flavors — averaging SR17 ($4.53). For group gatherings, there’s the juice bag: a dozen different juices for SR135.

Smoothies are SR23 each, with options like the pink smoothie (banana, strawberry, milk, honey) or the avo smoothie (avocado, milk, honey, dark chocolate shavings).

Dairy-free? They offer the Saudi-made No Moo brand in almond or coconut. 

We sampled the immune booster wellness shot (SR11) — green apple, cucumber, celery, lemon and ginger. It was light, smooth and refreshing.

Other SR11 shots include the flu fighter (orange, lemon, carrot, turmeric, black pepper) and recovery (red apple, ginger, beetroot, lemon).

They also serve freshly made sandwiches, including the intriguing turkey with date combo, which I’d like to try on my next visit. 

The highlight for me was the customizable acai bowl: rich, satisfying and layered with your choice of yogurt or peanut butter. Toppings include fruit, granola, and even tahini halva, for a fun twist I couldn’t resist. I was impressed by the assembly on the spot.

Ornj is a cheerful, orange-tinged spot for nutrient-packed drinks and light bites, perfect for anyone craving flavor without compromise. 

Visit them on Instagram @ornj.sa.


Where We Are Going Today: ‘88 Port’ burger in Al-Khobar

Truffle Burger and the famous Red Bun. (AN photo by Waad Hussain)
Updated 07 July 2025
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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

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Updated 06 July 2025
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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

Participants will undergo a process that includes technical tests, creativity evaluations and interviews. (X @MOCCulinary)
Updated 05 July 2025
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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.