Where We Are Going Today: Bunbastic Burger in Jeddah

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Updated 20 October 2024
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Where We Are Going Today: Bunbastic Burger in Jeddah

  • The rich and earthy truffle sauce adds a layer of sophistication, transforming the burger into a gourmet experience

Located on Prince Sultan Road in Jeddah, Bunbastic Burger promises a journey of flavors with every bite, making it a top destination for burger lovers.

The menu offers a wide array of choices, each designed to cater to different tastes. The classic burger, with its two slices of Angus beef, two slices of cheese, fresh lettuce, and signature classic sauce, delivers a straightforward yet satisfying flavor.

The perfectly seasoned beef and creamy cheese create a well-balanced taste, making it ideal for those who appreciate a traditional burger.

For those looking for something more indulgent, the truffle burger stands out with its luxurious combination of two Angus beef patties, Swiss cheese, truffle sauce, and arugula.

The rich and earthy truffle sauce adds a layer of sophistication, transforming the burger into a gourmet experience. It seems to be a popular choice for diners who enjoy more refined flavors.

The bacon burger offers two slices of Angus beef, crispy bacon, two slices of cheese, fresh lettuce, onion, and a special sauce. The crispy bacon adds a satisfying crunch that complements the juicy beef, while the sauce enhances the overall flavor profile, making it a hearty and filling option.

No burger meal is complete without the perfect side dish, and Bunbastic Burger offers plenty of choices. You can go for their regular fries or indulge in their sweet potato fries for a slightly healthier, yet equally tasty option.

If you’re a cheese lover, their cheese or bacon fries will provide a melty, savory accompaniment to your meal.

Whether you’re dining in with friends or grabbing a meal to go, the restaurant is designed to offer a cozy and friendly environment.

They also provide online ordering and home delivery services.

Check @bunbastic.sa on Instagram for more details.

 

 


Recipes for Success: Chef Eric Vidal talks patience, pasta, perfectionism 

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Recipes for Success: Chef Eric Vidal talks patience, pasta, perfectionism 

DUBAI: Running six restaurants, a bar and a beach club might sound like a logistical nightmare, but for French chef Eric Vidal, it is just another day at Delano Dubai.  

As executive chef of the new luxury destination, Vidal oversees everything from in-room dining to curated tasting menus across venues including Blue Door, Gohan, Tutto Passa, and La Cantine Beach. 

Here, Vidal offers advice and a recipe for grilled seabass. 

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

I was absolutely determined to make every single element perfect, down to the tiniest garnish. If a microgreen was not angled just right or a sauce swirl looked a little off, I would start over. That obsessive attention to detail came from a genuine love for the craft, but it also meant I was constantly behind. During training, I was almost always the last to plate and serve. While others were already wiping down their stations, I was still fussing over aesthetics that, in hindsight, barely made a difference. 

Looking back, I realize that pursuit of perfection wasn’t the problem, it was the way I went about it. In a professional kitchen, you simply can’t afford to sacrifice speed for polish that only you notice. I have learned that excellence is not about obsessing over every detail, it’s about knowing which ones truly matter. Ultimately, a great plate is one that delights the diner and makes it to the (table) on time. 

Delano Dubai. (Supplied)

What’s your top tip for amateur chefs?  

Enjoy the process. Try not to treat dinner like a high-stakes performance. Take a breath. Cooking should be something that grounds you, not stresses you out. 

It also definitely helps to have a few basics in place, like a solid grasp of simple techniques, equipment that actually works with you (not against you), and good-quality ingredients that you’re excited to use. When you have those essentials sorted, you can approach each meal with a mix of care and curiosity, whether you’re following a recipe or freestyling from the fridge.  

What one ingredient can instantly improve any dish?  

For me, it’s a close call between garlic and good-quality olive oil with a squeeze of fresh lemon. These are not just great ingredients on their own, but they form a trio that can transform even the simplest of dishes into something really special. 

Garlic is one of those essentials I cannot live without. If it is raw and fiery or slow-cooked until soft and sweet, it brings a depth of savory flavor that is hard to beat. It’s the backbone of so many cuisines and adds warmth and complexity that instantly makes a dish feel more complete. 

Good-quality olive oil is so much more than a cooking medium. The right bottle adds real character — fruity, sometimes peppery with a richness and silkiness that gives food a beautifully rounded finish. It also carries a personal significance for me. It brings back memories of the flavors I grew up with. And just a dash of fresh lemon juice can completely change a dish. It cuts through richness, lifting flavors, and adding that bit of brightness that makes everything taste fresher, lighter and more alive. 

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

I try to approach the experience with an open mind rather than picking things apart. If something doesn’t quite suit my palate, I simply make a quiet mental note and I’m probably just not going to order it again. Cooking is a form of expression, and not every dish is meant to please everyone.  

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

It tends to come down to the basics: attention to detail and solid training. It’s often the small things — an under-seasoned sauce, a lukewarm plate, or a misstep in communication between the kitchen and front of house — that can affect the whole experience. Most of these issues are not about talent, they are about consistency, care and making sure everyone on the team is properly supported and well-trained. When those foundations are in place, it really makes all the difference. 

What’s your favorite cuisine to order?  

I have a soft spot for the artistry and surprise of Japanese cuisine, but what I really savor when dining out is the chance to explore new culinary styles — whether it’s the bold flavors of street food, the elegance of fine dining, or the comfort of a cozy local spot. I love that feeling of trying a new flavor or technique for the first time — it keeps things exciting for me.  

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

A simple pasta dish. The combination of garlic sautéed in olive oil with a basic tomato sauce is incredibly quick to prepare and always satisfying. Alternatively, a no-cook option I often rely on is a classic French cheese and salad with crusty bread — minimal effort for a delicious and well-balanced light meal. 

What customer request most annoys you? 

I genuinely don’t find requests a hassle; I see them as an opportunity to really understand individual needs and come up with creative solutions. Flexibility and a bit of patience are crucial in making sure everyone has a great experience. 

What’s your favorite dish to cook? 

Veal cheek blanquette. It requires a few patient hours of simmering, but the process is incredibly rewarding. I really enjoy the mindful attention it demands, from the initial browning to the gentle simmering that fills the kitchen with a comforting aroma. 

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

I find Indian cuisine the hardest. The art of balancing the blend of spices is not easy. It’s not just about knowing which spices to use, but also the quantities and the precise moment to add them during cooking. It is a delicate dance to make sure no single spice dominates the others.  

What are you like as a leader? Are you a disciplinarian? Or are you more laidback? 

My approach is all about empowerment and trust. Of course, a structured and disciplined environment is important to maintain high standards, but I firmly believe that respect and genuine support are far more powerful motivators than fear or intimidation. I aim to create a team where everyone feels proud of what they bring to the table and confident enough to take initiative. They know they’ve got my full support, which gives them the freedom to grow, experiment and really shine in their roles. 

RECIPE 

Chef Eric’s Mediterranean grilled seabass with vierge sauce  

(Supplied)

Ingredients: 

1 whole Mediterranean seabass (1.2 Kg) 

Fleur de sel 

9 gr fennel seeds and herbs (tarragon, dill, thyme, rosemary) 

1 pc of lemon  

20 cl extra virgin olive oil 

Method: 

1. Clean and pat the fish dry (ask supplier for scaling/gutting). 

2. Brush the fish inside and out with olive oil. 

3. Score skin with cross marks on both sides. 

4. Stuff the belly with lemon slices and mixed herbs. 

5. Place the fish on a tray, drizzle with olive oil, herbs and fleur de sel. 

6. Bake it in a preheated oven at 180°C for 15-20 minutes. 

7. Rest the fish, tented with foil, for 5-10 minutes before serving. 

8. Fillets will be easy to remove after resting. 

9. Serve hot with sauce vierge. 

Note: Cooking time varies with fish size.  

Vierge sauce 

Ingredients:    

Tomatoes on vine – 150gr 

Basil leaves – 24gr 

Taggiasche olives – 50gr 

Lemon pulp diced – 50gr 

Olive oil extra virgin – 120grs 

Salt  

Pepper 

Method: 

Score tomato skin with a cross, blanch in boiling water for 20 seconds, deseed and peel. 

Sprinkle tomato petals with salt and drain on paper towel. 

Quarter the taggiasche olives. 

Dice the fresh basil leaves. 

Dice the lemon pulp evenly. 

Dice the salted tomato petals evenly. 

Combine all ingredients in a bowl with salt, pepper and extra virgin olive oil. 

Adjust seasoning. 

Serve at room temperature. 


Where We Are Going Today: ‘Wingstop’ 

Updated 25 June 2025
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Where We Are Going Today: ‘Wingstop’ 

If you’re a fan of bold flavors and American-style wings, Wingstop’s newly opened branch at Jeddah Park might just be your next go-to spot.

Located on Prince Mohammed bin Abdulaziz street, this popular American chain has finally landed in Jeddah after creating a buzz in Riyadh, and the crowds are proof of the excitement.

The menu offers what fans have come to love: 10 flavorful wing options, including lemon pepper, smoky hickory BBQ, spicy-sweet Korean Q, and the fiery atomic for those who can handle the heat, with choices of six, eight, or 12 classic wings per order.

They also have boneless wing options tossed in your flavor of choice. Their crispy tenders are juicy and well-seasoned, and if you’re in the mood for something different, their big flavor chicken burger is a solid choice with its crunchy tenders layered with slaw, pickles, and ranch served on a soft brioche bun.

Sides are more than just an addition here. The loaded fries are served with house-made ranch dip, which pairs perfectly with the wings.

To top it off, Wingstop offers milkshakes in a range of flavors, including Oreo, Lotus Biscoff, and salted caramel. 

For dessert, don’t miss the churros; choose your crumb (Oreo or Lotus) and sauce (chocolate or caramel) for a sweet finish.

Expect long queues, especially in the evening, and limited seating during peak hours.

Check @wingstopsaudi on Instagram for more details.


Review: A cinematic dining experience at Munchies in Safwa

Updated 25 June 2025
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Review: A cinematic dining experience at Munchies in Safwa

  • With dim lighting, cozy seating, and attention to music and mood, the ambiance supports the food without overshadowing it
  • Menu offers variety, with more than 50 items ranging from Italian comfort dishes to bistro classics

SAFWA: Munchies in Safwa city, Qatif governorate, may not catch your eye at first. There are no flashy signs or strong online presence to draw you in. But those who visit will find a unique dining experience.

Ahmed Al-Quraish opened the restaurant in 2023. It operates on a reservation basis and relies mostly on word of mouth.

The low-key approach continues inside, where the interior feels more like a carefully designed set than a typical restaurant.

With dim lighting, cozy seating, and attention to music and mood, the ambiance supports the food without overshadowing it.

The menu offers variety, with more than 50 items ranging from Italian comfort dishes to bistro classics.

A recent visit started with a crispy Caesar salad, generous in size and flavor, followed by hot arancini with a molten center. Both had a good balance of texture and temperature.

The main dishes were well prepared. The wagyu steak arrived cooked as requested, served with creamy mashed potatoes. It was tender, well seasoned and satisfying.

The pasta was rich and silky with a proper bite, and the fish and chips were golden and crisp.

The dessert menu focuses on enjoyable flavors. The chocolate cake was fudgy, the choux pastries flavorful, and the vibrancy and refreshing nature of the passion fruit cake stood out.

Munchies occasionally offers live music or themed events, but at its core are thoughtful food and atmospheric surroundings, creating a welcoming atmosphere.

Munchies is open from 3:30 p.m. to 11:30 p.m., Monday through Saturday. This spot delivers consistent quality and ambiance.

The overall experience is worth making a reservation for. Check their Instagram, @munchiesksa, for more details.


Michelin Guide to launch first-ever Saudi edition

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

RIYADH: 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. 

Gwendal Poullennec is the international director of the Michelin Guide. (AN/ Huda Bashatah)

Gwendal Poullennec, international director of the Michelin Guide, spoke to Arab News in Riyadh on Tuesday and explained that the ultimate aim is to “(explore), gradually, the regions to unearth all the culinary gems and to make sure that we are letting no stone go unturned.

“I think you have the heritage, you have the dynamism, you have young talents,” he added of the Kingdom.

According to the organization, Michelin inspectors “are already in the field.” 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,” according to a released statement.

Poullennec spoke to Arab News in Riyadh on Tuesday and explained that the ultimate aim is to “(explore), gradually, the regions to unearth all the culinary gems and to make sure that we are letting no stone go unturned. (AN/ Huda Bashatah)

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.

Aside from impacting the country’s F&B scene, Poullennec also touched on the Michelin Guide’s effect on the local economy.

Mayada Badr is the CEO of the Saudi Culinary Arts Commission. (AN/ Huda Bashatah)

“I have to say that, beyond the selection, beyond the stars, there are also a lot of ripple effects throughout the food chain. For example, impacting the products and the farmers (who) will find a demand for local high-quality products in a region,” he said.

The restaurant selection for the inaugural edition will be unveiled toward the end of 2025.

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

The guide is organized in partnership with the Culinary Arts Commission, a subsidiary of Saudi Arabia’s Ministry of Culture. (AN/ Huda Bashatah)

The prestigious French guide 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.

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.