Awani’s menu boasts a great selection of mezze (cold and hot appetizers), salads, seasoned grilled meats, and hearty stews
Updated 11 October 2024
Sulafa Alkhunaizi
Experience the flavor festival of Levantine cuisine at Awani, a restaurant serving delicious meals resembling the comforting taste of home away from home.
Levantine cuisine consists of dishes from Lebanon, Palestine, Syria, and Jordan. It is known for its fresh ingredients and vibrant flavors.
Awani’s menu boasts a great selection of mezze (cold and hot appetizers), salads, seasoned grilled meats, and hearty stews.
Starting strong with Awani’s signature salads, the tabbouleh and fattoush may seem like simple dishes offered in most Levantine restaurants, but in Awani, they are a gastronomic experience, complemented by homemade dressings: a lemon-based dressing for the tabbouleh and a pomegranate molasses dressing for the fattoush.
The tabbouleh’s dressing gives it a nice tangy kick, perfect to combine with their stews or mixed grills for additional flavor.
For a more refreshing option, the fattoush is crispy from its toasted pita bread pieces and crunchy lettuce and green capsicum.
The kafta tomato meal is a ground meat stew cooked with potatoes and tomatoes. This stew is served with the classic Lebanese rice, consisting of long grain rice and toasted vermicelli noodles. This dish comes in a combo option served with a choice of salad and dessert, making it the perfect three-course meal.
Awani’s must-try dishes include the chicken fatteh and shish tawook, a grilled chicken served with a savory garlic sauce and crispy french fries.
Finish your meal with a mulahabia, a classic Middle Eastern milk pudding infused with orange blossom water, giving it a sweet floral flavor.
Awani was first established in the UAE and then expanded to Saudi Arabia, with three locations in Riyadh: Olaya, Nakheel Mall, and Zone Mall.
Recipes for Success: Chef Robert Stevens offers advice and a roasted cauliflower recipe
Updated 18 October 2024
Shyama Krishna Kumar
DUBAI: Dubai’s The Nice Guy, the first international outpost of the West Hollywood Italian restaurant known for its “no photos” policy, is a dream-come-true assignment for its head chef, Robert Stevens.
“My favorite thing about (the job) is for sure the team,” he tells Arab News. “Teamwork makes the dream work. The venue is so beautiful. I love the feeling of walking into the restaurant when the live band is playing and the restaurant is full.”
Stevens’ introduction to the restaurant industry came in his home country of Finland after he graduated with a culinary diploma from the Turku Vocational Institute.
Dubai’s The Nice Guy is the first international outpost of the West Hollywood Italian restaurant known for its “no photos” policy. (Supplied)
“My first inspiration to become a chef was foraging and fishing in Finland’s beautiful nature,” he says.
Here, Stevens talks teamwork, seasoning, and Korean cuisine.
When you started out what was the most common mistake you made?
Not properly seasoning my dishes. I often relied too heavily on the final seasoning at the end of cooking instead of adjusting flavors throughout the process. I learned the importance of layering flavors, tasting as I go, and understanding how seasoning interacts with different ingredients.
(Supplied)
What’s your top tip for amateur chefs?
Embrace the process and don’t be afraid of making mistakes. Cooking is about experimentation, so if you forget an ingredient or something doesn’t turn out as expected, view it as a learning opportunity.
What one ingredient can instantly improve any dish?
Salt. It enhances the natural flavors of ingredients, balances sweetness, and can even elevate textures.
(Supplied)
What’s the most common mistake/issue that you find in other restaurants?
A lack of balance in flavors — dishes can be either over-salted or under-seasoned. And inattentive service always detracts from the overall experience.
What’s your favorite cuisine?
Korean. I love it for its emphasis on fermentation, which not only adds depth of flavor but also leaves you feeling light and refreshed. The balance of spicy, savory, and umami flavors in dishes like kimchi jjigai and bibimbap is so satisfying.
(Supplied)
What’s your favorite dish to cook?
I don’t have a specific favorite dish — I’m inspired by the seasonal produce available. Cooking with fresh, in-season ingredients allows me to create vibrant, flavorful meals that highlight the best of what each season has to offer.
What’s the most difficult dish for you to get right?
Risotto is the most difficult. We have a butternut squash risotto on our new brunch menu. Achieving the perfect creamy texture while ensuring the rice is cooked just right can be challenging. It requires constant attention and a delicate balance of adding stock gradually. Despite its simplicity, timing and technique make it a dish that demands focus and precision.
(Supplied)
What are you like as a head chef? Are you a disciplinarian? Or are you more laid back?
I lean towards a more laidback style. Having worked in many high-paced kitchens, I prioritize teamwork and trust in my staff. I also emphasize support for mental health, recognizing that hospitality can be a really tough industry. It’s essential for my team to know they have support when they’re feeling down, creating an environment where everyone can thrive.
CHEF ROBERT’S ROASTED CAULIFLOWER WITH ALMOND AND BROWN BUTTER BURNED LEEK
(Supplied)
Ingredients per plate:
-120g roasted cauliflower
-20gr Butter
-10 gr Cauliflower shavings
-2gr Salt
-1gr Pepper
-10gr Burned leeks
-10gr Truffle oil
-1 portion Almond brown butter puree
-Mustard cress to garnish
Plating
1) Sautee the roasted cauliflower in frying pan until golden.
2) Baste cauliflower with butter and truffle oil.
3) Heat up almond brown butter puree.
4) One table spoon of puree into the plate.
5) Pile cauliflower on top.
6) Garnish with shave cauliflower, burned leeks and mustard cress.
7) Season with Maldon salt and few drops of truffle oil.
Sub recipes:
Almond and brown butter puree (2 portion)
-120gr butter
-350gr cauliflower
-150 gr peeled almonds (soaked)
-60 gr shallots
-6gr garlic
-salt to taste
-100gr vegetable stock
Method:
1) Soak almonds overnight in water.
2) Cook butter until brown and skim off milk.
3) Cook cauliflower in salted boiling water until soft.
4) Sweat shallots and garlic in the brown butter until soft.
5) Blend all ingredients until very smooth. Use pacojet if available.
6) Season with salt and pepper.
Burned leeks
1) Cut the white part of the leeks into 10cm-long pieces and slice into half.
2) Cook in oven at 250 C until completely burned.
Roasted cauliflower
1) Cut cauliflower into half.
2) Seasoned with salt, pepper, olive oil and thyme . Add 50 ml vegetable stock into container.
3) Cook in the oven at 180 C covered with aluminum foil for 25 min.
4) Uncover cauliflower and raise temperature to 220C cook for 15 min until it starts to caramelized and the cauliflower is cooked.
Nestled in the vibrant streets of Alkhobar, Razzah offers a warm and inviting space for tea-lovers and those looking for a relaxing place to unwind. While the specialty here is tea, the menu also includes a variety of delicious offerings such as coffee, pastries and savory bites, making it a versatile stop for any time of day.
During my visit, I indulged in several dishes, including the Napoli halloumi and Napoli mix, both of which were rich in flavor and perfectly baked. The honeycomb buns were soft and sweet, pairing wonderfully with their signature tea blend. The Haili mint tea was a highlight — bursting with flavor and served piping hot in a glass teapot, adding to the experience.
Though Razzah has a welcoming, cozy interior that makes it perfect for gatherings, whether with family or friends, the lack of parking was a drawback. Finding a spot nearby proved challenging, especially during peak hours.
The decor, however, more than made up for any inconvenience. The walls are adorned with vintage-style artwork, adding a nostalgic touch to the space. A particular favorite of mine was the large, framed pieces featuring old streets of Khobar, bringing a sense of heritage into this modern, trendy spot.
For those who appreciate a tart refreshment, the hibiscus tea is a must-try. While it was slightly more on the sour side than expected, it still offered a refreshing twist to the menu.
Where We Are Going Today: Patisserie Mo Mashat in Jeddah
Cheesecake enthusiasts will find something to love with options including strawberry, blueberry, mango, and even coffee-flavored varieties
Updated 08 October 2024
Afshan Aziz
If you are searching for a charming cafe that blends French elegance with a modern twist, Patisserie Mo Mashat on Prince Sultan Road, Al-Basateen district, is the place to go.
This newly-opened spot in Jeddah offers an array of artisanal French pastries, cakes and beverages, creating a haven for dessert enthusiasts, whether dining in or taking the treats to-go.
As you step in, the cafe’s welcoming ambiance instantly catches the eye. Large windows fill the space with natural light, while the blend of industrial and other elements — including gold chandeliers and exposed piping — adds a contemporary touch.
Cozy seating with patterned cushions invites one to sit back and enjoy the treats, making it an ideal spot for a casual, comfortable visit.
The star is, of course, the baked goods. The croissants, particularly the crispy pesto mozzarella and almond varieties, are a standout — delicate, flaky, and packed with flavor.
These freshly baked delights embody the essence of French baking, making them a must-try. Alongside the croissants, the mixed-berry Danish and pecan tarts offer a perfect balance of sweetness and texture.
Their cake selection ranges from the rich chocolate hazelnut to the bestselling raspberry mille-feuille. Each cake is carefully crafted with fresh ingredients, offering unique flavors including the refreshing mango tres leches and the indulgent caramel pecan offering.
Cheesecake enthusiasts will find something to love with options including strawberry, blueberry, mango, and even coffee-flavored varieties.
The venue has an impressive drinks menu, with a selection of hot and cold coffees as well as refreshing mojitos. Whether you prefer a simple latte to pair with your pastry or something a little more adventurous like a flavored mojito, there is something for everyone.
What truly distinguishes Patisserie Mo Mashat is not only the high quality of its pastries but also the surprisingly affordable pricing.
Check @patisserie_mo on Instagram for more details.
Where We Are Going Today: ‘Operation Seafood’ in Jeddah
Updated 07 October 2024
Afshan Aziz
Located in Jeddah’s Al-Zahra district, Operation Seafood provides a memorable dining experience for lovers of this type of cuisine. With mouth-watering appetizers and expertly prepared main courses, there is something for everyone in this intimate, casual setting.
The menu boasts an impressive variety, from dynamite fish to shrimp and oysters, ensuring flavorful dishes that impress.
Appetizers include standout cream soups, along with refreshing Rocca salad with shrimp, and celery salad with squid. Hot options to warm the palate include fish kofta and decadent crab with cream and cheese.
Operation Seafood excels in main courses, offering bags filled with shrimp, crabs, mussels and lobsters, customizable with three spice levels of hot, medium or light. Rich sauces to enhance each dish include cajun, lemon garlic, or creamy lemon.
Noteworthy tajin dishes include shrimp pasta and fish fillet with tahina, blending traditional preparation with contemporary techniques.
For sharing, generous medium and large platters feature fried fish, calamari, shrimp, and crabs over Sayadia or white rice — perfect for family or group dining. Grilled options to enhance flavors include salmon and shrimp.
Fried shrimp and calamari baskets offer a satisfying crunch, while Thai-inspired shrimp noodles and tajin shrimp with curry provide exciting flavors for adventurous eaters.
Check @operation_seafood on Instagram for more details.
Where We Are Going Today: ‘Lumiere’ Restaurant in Dammam
For the main course, the butter chicken was a highlight, with tender chicken in a rich, creamy sauce bursting with flavor, a must-try dish
Updated 06 October 2024
Waad Hussain
Lumiere, located in Dammam’s Al-Shatie district, blends spaciousness and elegance in a welcoming atmosphere.
The restaurant is bathed in natural sunlight, creating a warm and inviting setting with a mix of classic and modern decor in soothing colors, perfect for both casual meals and special occasions.
The menu offers a wide variety of choices, from breakfast and salads to appetizers, pasta, and sweets. I started with the standout corn and sour cream appetizer — sweet, crunchy corn paired with tangy sour cream, a simple yet delightful dish.
For the main course, the butter chicken was a highlight, with tender chicken in a rich, creamy sauce bursting with flavor, a must-try dish.
To end the meal, the San Sebastian cheesecake delivered a creamy texture and balanced sweetness, a perfect conclusion.
The Arabic coffee, infused with cardamom and saffron, was also a standout — rich, aromatic, and hard to resist.
With ample parking and a prime location, Lumiere offers a dining experience with delicious food, beautiful decor, and a warm atmosphere.
