WHAT’S NEW |
MULTI-EVENTS U.S. BEEF PROGRAM BUILDS DIVERSE SKILLS AND CULINARY VIBRANCY AMONG EGYPTIAN CHEFS
U.S. Meat Export Federation (USMEF) and the Texas Beef Council (TBC), in partnership with the Egyptian Chefs Association, launched a dynamic multi-event program to bolster Egypt’s burgeoning hospitality industry through technical seminars, hands-on trainings, and competitions.
A culinary voyage commenced at Modern Culinary, where 25 talented young chefs delved into the world of U.S. beef. Through an immersive U.S. beef masterclass and hands-on training, they embarked on an exceptional educational journey.
The adventure continued at the prestigious Steigenberger Hotel, uniting 60 top-tier executive chefs, F&B directors, hotel/restaurant managers, foodservice operators, and traders.
Under the guidance of Head Chef Lubna Alamat and Head Butcher Ziad Muasher, with coordination by USMEF Representative Lina Kanaan, participants immersed themselves in cutting-edge cookery demonstrations and explored diverse scientific and technical topics.
During these enlightening sessions, participants compared tenderloin and striploin, emphasizing the role of ribeye in the grading system. Discussions clarified terminology distinctions, correlated grading with USDA stamps, and addressed packaging differences.
Beyond theory, chefs mastered precise steak portioning and expert reverse-searing techniques. They actively participated in hands-on activities, including trimming and portioning U.S. beef cuts.
Concepts like resting and carry-over cooking were highlighted, along with insights into flank steak’s unique characteristics and the importance of cutting against the grain.
Marinades, dry rubs, and culinary techniques were explored, including smoking briskets and the art of low and slow cooking, showcasing U.S. beef’s versatility, even with lesser-known cuts like braised short ribs.
Upon mastering these culinary applications, participants enjoyed a hands-on carving and tasting session, featuring expertly prepared cuts, from succulent short ribs to perfectly Reverse Seared Ribeye and Striploin Steaks, all served in rich, savory gravy.
This culinary journey received invaluable support from USMEF and TBC, extending to the highly anticipated Hotels’ Buffet Challenge 2023, hosted by the esteemed Egyptian Chefs Association (ECA) at the InterContinental City Stars Hotel.
Renowned chefs from various hotels showcased their talents, with Steigenberger Hotel’s team, led by Chef Hossam Soleiman, claiming the first place.
The grand finale included an unforgettable Award Ceremony, where USMEF and TBC awarded challenge cups, medals, trophies, and custom-made butcher’s knives to winners, recognizing their remarkable achievements.
This partnership with ECA showcased diverse U.S. beef muscle cuts in the Egyptian market, highlighting their quality, taste, and tenderness.
Sponsored by USMEF and TBC, it promises a pivotal role in the success of the Hotels’ Buffet Challenge 2023, marking a significant milestone in Egypt’s culinary landscape.
RESTAURANT |
ZORDAAR
Chandramari Group, renowned for its diverse portfolio of successful dining ventures, announced the launch of its latest culinary concept, Zordaar. This innovative Indian restaurant is set to redefine the dining experience by blending traditional flavors with contemporary culinary techniques, offering a menu that celebrates the rich tapestry of India’s cuisines across districts.
Zordaar stands out by showcasing 75 types of dishes from 16 States and Districts in India, each meticulously crafted to offer a unique flavor profile. Unlike traditional North Indian restaurants that often focus on a narrow range of dishes, Zordaar breaks the mold with its diverse and dynamic menu. From the streets of Mumbai to the coastal kitchens of Goa, every dish at Zordaar is a testament to the authenticity and innovation that the restaurant embodies.
Cuisine: Indian cuisine
RESTAURANT |
SKOUZI
Skouzi offers a groundbreaking dining experience by blending the sophistication of Italian cuisine with the finesse of Japanese flavors. Our concept merges these two rich culinary traditions into an innovative fusion. Each dish is as visually stunning as it is flavorful. Every plate is crafted with precision and care, highlighting the purity of ingredients and the artistry of modern culinary techniques.
At Skouzi, guests are invited into an elegant and refined setting. Thoughtful design elements evoke both warmth and sophistication, creating the perfect backdrop for a journey that transcends borders. Our chefs balance tradition with innovation. They infuse Italian classics with delicate Japanese accents to create dishes that surprise the palate and delight the senses.
Skouzi is more than just a restaurant; it’s a destination for those seeking an elevated dining experience. We offer carefully curated wine pairings and a menu that redefines traditional boundaries. Skouzi reflects the latest trends in fusion cuisine. It caters to diverse and discerning palates with a passion for excellence. Each visit promises an exploration of taste and texture that lingers long after the last bite. Skouzi is truly an unforgettable culinary experience.
Cuisine: Mediterranean & Japanese cuisine
RESTAURANT IN OMAN |
HAKKASAN
Hakkasan, Tao Group Hospitality’s prestigious Cantonese dining concept, celebrates the opening of its twelfth location at The St. Regis Al Mouj Muscat Resort in Oman. Since its debut in London in 2001, Hakkasan has redefined modern Cantonese cuisine. The brand has earned Michelin stars in both Dubai and Abu Dhabi. The Muscat opening promises an immersive dining experience that combines culinary artistry with an elegant, enchanting atmosphere.
Under the guidance of General Manager Sasa Dinic and Executive Chef Sebastian Tan, Hakkasan Muscat presents a menu that marries traditional and innovative Cantonese dishes. Signature offerings, such as Grilled Chilean Sea Bass and Crispy Duck Salad, highlight Hakkasan’s dedication to quality ingredients and creativity. The iconic ‘cage’ layout of the restaurant creates intimate spaces. These spaces encourage guests to explore every detail. Meanwhile, the modern Chinese décor and refined tableware enhance the sense of elegance.
Beyond the cuisine, Hakkasan offers personalized, attentive service to make each visit memorable. Guests can enjoy exquisite desserts and inventive drinks, such as the signature Serenity cocktail crafted by master mixologists.
Jason Xuereb, Hotel Manager at The St. Regis Al Mouj Muscat, expressed excitement for Hakkasan’s arrival. He described it as a landmark that will elevate Oman’s culinary landscape. Xuereb sees Hakkasan offering a unique fusion of authentic Cantonese flavors with contemporary innovation. This new location is set to captivate both locals and international visitors alike.
Cuisine: Cantonese cuisine.
Recommended dishes: crispy duck salad, dim sum platter, and jasmine tea smoked ribs.
OTHER RECOMMENDED RESTAURANTS IN THE REGION
INTERVIEW |
INTERVIEW WITH THE MOTHER-DAUGHTER DUO OF CHOCOLĀ: LEBANON’S FIRST BEAN-TO-BAR CHOCOLATE SHOP
GHADA FADEL & ALEXANDRA DAOUD
In Lebanon, a mother-daughter team is transforming the chocolate industry with CHOCOLĀ, the country’s first bean-to-bar chocolate shop. Founded on principles of quality, sustainability, and innovation, Ghada and her daughter, Alexandra, merge tradition with creativity to bring forward a unique chocolate experience.
-
Ghada, Founder of CHOCOLĀ:
What inspired you to start Lebanon’s first bean-to-bar chocolate shop, and how did you embark on this journey?
Growing up in a family business that valued quality ingredients, I learned from my father, Mounir, the importance of using only the best, seasonal ingredients. This foundation sparked a passion for authenticity, ultimately leading me to start CHOCOLĀ—a bean-to-bar chocolate factory dedicated to crafting pure, sustainable chocolate from scratch.
What challenges did you face when introducing craft chocolate to the Lebanese market, and how did you overcome them?
Educating consumers about craft chocolate and its distinct flavor profile was one of the biggest challenges, as many were unfamiliar with single-origin chocolate. We hosted workshops and tastings to guide people through the rich flavors that origin, fermentation, and roasting can offer.
The higher costs associated with premium ingredients and a meticulous production process were also a challenge. To address this, I emphasized our ethical practices and focus on fair treatment of farmers, building trust with our customers. This transparent approach has fostered a growing appreciation for authentic chocolate among our customers.
Given your focus on sustainability and ethics, how do you see Lebanese chocolate’s future in the global market?
The world’s growing demand for high-quality, ethical products makes this an exciting time for Lebanese chocolate. I see CHOCOLĀ evolving as a globally recognized brand that tells a story, one that respects the environment and supports cocoa farmers. We aim to build a reputation for authentic flavors and ethical practices, appealing to customers who align their values with their purchases.
-
Alexandra, Dessert Chef:
What was your experience like studying at Alain Ducasse, and how has it influenced your approach to dessert-making?
After earning a degree in Business Management at ESCP, joining my mother in this project led me to deepen my culinary expertise. Studying at Alain Ducasse was transformative—it taught me precision, discipline, and a focus on quality that shapes every dessert I create.
What is your favorite or best-selling item among your desserts?
Our single-origin chocolate cake and zesty lemon cake are favorites among customers. The chocolate cake, made with our bean-to-bar dark chocolate, reflects the richness of our cocoa, while the lemon cake brings a refreshing contrast. These desserts are popular for their commitment to quality and flavor.
What are your future aspirations for expanding the dessert range at CHOCOLĀ, and how do you plan to innovate further?
I hope to introduce new textures and flavors, drawing inspiration from Lebanese cuisine. Using local ingredients and spices can create desserts that reflect Lebanon’s unique palate, while limited-edition items will keep the menu exciting for our customers.
-
Working as a Mother-Daughter Team:
How do you balance the dynamics of working together, and how do your roles complement each other?
Working as a mother-daughter team lets us blend our strengths. My mother brings experience to the traditional aspects of chocolate-making, while I focus on developing our dessert range. Our complementary roles allow us to create a harmonious working environment, pushing each other to bring out the best in CHOCOLĀ.
What values or philosophy do you both share when it comes to creating high-quality, sustainable products?
We both value authenticity, quality, and sustainability. Insisting on natural ingredients without additives, we believe our products should reflect their true essence. Raised in a family that valued quality, we are committed to ethical sourcing and environmental responsibility. This dedication to sustainability and craftsmanship guides us in every product we create.
OTHER INTERVIEWS TO READ
WHAT’S NEW |
WORLD-CLASS PASTRY CHEFS ANTONIO BACHOUR AND CHRISTOPHE DEVOILLE TEAM UP FOR EXCLUSIVE AFTERNOON TEA IN DUBAI
A two-day, ultra-luxury culinary experience at Atlantis The Royal promises exquisite savory and sweet creations, available November 7-8 only.
On November 7-8, esteemed pastry chefs Antonio Bachour and Christophe Devoille will host an exclusive afternoon tea experience at The Royal Tearoom. Set within Dubai’s world-renowned Atlantis The Royal, this event is a collaboration with Julius Meinl. Together, they promise an opulent tasting journey. The event will feature an inventive range of savory and sweet delicacies that showcase each chef’s skill in flavor and presentation.
The afternoon tea menu combines sophistication with indulgence. It invites guests to savor the unique culinary styles of both Bachour and Devoille. The savory selection includes king crab thermidor, foie gras brûlée with black garlic and baerlic fig, and wagyu beef tartare with a hint of horseradish. The sweet treats are equally enchanting. They feature roasted banana with caramelized milk chocolate, a tropical tart with passion fruit, coconut, and mango, and a twist on the classic tiramisu with mascarpone and a Julius Meinl coffee praline.
This exclusive two-day event offers an exceptional experience for gourmands and afternoon tea enthusiasts. Guests will enjoy haute pâtisserie crafted by two of the industry’s most talented chefs. Tickets for this anticipated event are selling quickly. Reservations are highly recommended for those eager to indulge in this unique culinary experience.
To join this luxurious affair, contact The Royal Tearoom at Atlantis The Royal. Secure your spot soon, as the event is expected to sell out fast.
RESTAURANT |
FEBRUARY 30
Located in the bustling heart of Palm West Beach, February 30 is a hotspot that exudes playful charm. It has modern aesthetics and laid-back coastal vibes. Known for its vibrant ambiance and colorful decor, this stylish beachside venue is a favorite in Dubai. It’s ideal for those seeking a unique blend of casual luxury and coastal relaxation.
February 30 is instantly recognizable by its striking design. It blends vivid hues of red and white with bold geometric patterns that catch the eye. This beach club radiates an air of effortless cool with its bohemian-luxe interiors. The comfortable lounging areas and open, breezy layout offer stunning views of the Arabian Gulf.
The menu at February 30 celebrates global flavors with a focus on fresh, high-quality ingredients. Designed for sharing, their diverse offerings span everything from sushi and seafood to Mediterranean-inspired small plates.
February 30 is more than just a beach club; it’s an experience. Whether you’re looking to unwind by the sea or indulge in a delicious meal, it has something for everyone. February 30 offers the perfect blend of style, comfort, and entertainment. It’s a must-visit for anyone looking to enjoy Dubai’s best beachside lifestyle.
Cuisine: Mediterranean & Japanese cuisine
WHAT’S NEW |
AN EXCLUSIVE PASTRY MASTERCLASS BY THE RENOWNED CHEF WASSIM ORFALI AT MAESTRO ACADEMY IN RIYADH
Join an exclusive three-day master class at Maestro Academy to elevate your pastry skills with renowned chef Wassim Orfali, December 5-7, 2024.
Chef Wassim Orfali, renowned for his expertise and innovative approach to pastry, will lead a “Signature By Wassim” pastry master class at Maestro Academy in Riyadh. The event will take place from December 5 to December 7, 2024. This exclusive event offers pastry enthusiasts and professionals a rare chance to learn directly from one of the field’s masters.
Maestro Academy, a leading institution in the culinary arts, has invited Chef Orfali to conduct this specialized workshop. Attendees will dive into his unique techniques and creative processes. They will gain insights from a chef celebrated for his meticulous attention to detail and artistic flair. Chef Orfali will share signature recipes and methods that have solidified his distinguished reputation in the industry. His instruction combines theoretical knowledge with hands-on practice. This approach allows participants to refine their pastry-making skills under his expert guidance.
Beyond his teaching role, Chef Orfali has earned numerous accolades. His recognition includes the prestigious Salon du Chocolat, a global event celebrating pastry and chocolate artistry. His dedication to elevating pastry standards has made him a sought-after chef. This upcoming class is expected to attract students from across the region.
The three-day master class at Maestro Academy will focus on advanced pastry techniques. It is designed for both beginners and seasoned chefs looking to expand their expertise. Participants will leave inspired and equipped with new skills to innovate in their own kitchens.
For details on registration, visit Maestro Academy’s website or follow Chef Wassim Orfali on social media. This December, Riyadh promises to be a hub for pastry mastery and culinary creativity.
WHAT’S NEW |
WORLD-CLASS CHEFS COVERAGE ON ABU DHABI FOR MICHELIN GUIDE FOOD FESTIVAL 2024
From November 22nd to 24th, the iconic Emirates Palace Mandarin Oriental in Abu Dhabi will host renowned chefs from 20 MICHELIN Guide restaurants worldwide.
The MICHELIN Guide is ready to transform the Emirates Palace Mandarin Oriental in Abu Dhabi into a culinary wonderland this November. The second edition of the MICHELIN Guide Food Festival will run from November 22nd to 24th. This event unites renowned chefs from 20 MICHELIN-recognized restaurants worldwide. It promises attendees an exceptional experience by blending global flavors with the rich culinary heritage of Abu Dhabi.
This year’s festival offers an even more dynamic array of exclusive dishes. Guests will enjoy hands-on masterclasses and a marketplace brimming with fresh local produce. A major highlight is the six-hands collaboration featuring elite chefs. This showcase brings together local expertise and international mastery in one unforgettable event.
A Stellar Line-up of Global Chefs
Notable chefs include Thailand’s Prin Polsuk, who is known for his historical approach to Thai cuisine. South Korea’s Allen Hyunmin Suh, celebrated for his innovative culinary vision, will also be featured. Michihiro Haruta of Crony, a champion of sustainable, eco-conscious cooking, joins the lineup. Hans Neuner, who captures Portugal’s culinary journey with bold flavors, will showcase his skills as well.
The roster further includes Abu Dhabi’s own Debi Prasad Rath, Head Chef at ERTH. Lee Kok Hua of Hakkasan, a master of Cantonese tradition, will also participate. Other culinary artists include Thinus van der Westhuizen of 99 Sushi Bar and Navaneeth Chandran from LPM. Delfino Chiarello from Café Milano, known for his modern yet authentic Italian cuisine, completes the line-up.
Tickets are now available, with early bird pricing at AED 85 until October 31st. The festival promises an immersive experience into Abu Dhabi’s evolving food scene. Here, tradition meets contemporary finesse.
RESTAURANT IN KUWAIT |
PHILIPPE BY PHILIPPE CHOW
Philippe by Philippe Chow in Kuwait brings a modern touch of Asian elegance. It blends the vibrant energy of New York City’s fine-dining scene with innovative Chinese-inspired dishes. Located in Kuwait’s luxurious Sheikh Jaber Al Ahmad Cultural Centre, this sophisticated restaurant has swiftly become a hotspot. Both locals and international visitors come eager to experience haute Chinese cuisine with Philippe Chow’s signature touch.
The restaurant’s interior is a sleek mix of chic minimalism and luxurious design. Warm lighting, plush seating, and modern Asian motifs create an inviting, stylish ambiance. The space is thoughtfully curated, offering a refined yet comfortable setting that complements the culinary experience. The open kitchen design provides a glimpse of the chefs in action. Diners can enjoy an engaging look at the meticulous preparation and flair behind each dish.
At the heart of Philippe by Philippe Chow is an elevated menu that redefines Chinese-inspired cuisine. Philippe Chow, renowned for his visionary approach to Asian fusion, brings his globally recognized recipes to Kuwait. Signature dishes fuse traditional Chinese flavors with modern sophistication.
Whether for a refined dinner, a celebratory gathering, or a quiet meal, Philippe by Philippe Chow Kuwait stands out. It is a pinnacle of culinary innovation and luxury dining in Kuwait. With an unwavering focus on quality, taste, and style, it’s a must-visit destination. This is especially true for those seeking a contemporary Asian dining experience with the timeless elegance of New York City flair.
Type Cuisine: Chinese cuisine.
Recommended dishes: Peking duck, salt and pepper lobster, and dim sum platter.
Address: Cultural Center, Jaber Al Ahmad, Kuwait
WHAT’S NEW |
REUNION CLUB ROOM LAUNCHES IN DUBAI, REDEFINING NIGHTLIFE WITH EXCEPTIONAL SOUND
Factory People Brings Beirut’s Iconic Club Scene to Business Bay, Featuring Immersive High-Fidelity Audio by 21dB.
Factory People, known for its dynamic influence on nightlife, has expanded into Dubai. They have opened Reunion Club Room in Business Bay. This venue is the latest addition to their multi-room concept, which began with Soul Kitchen. Reunion introduces a fresh, alternative clubbing experience. It merges premium sound with a unique artistic platform for Dubai’s music aficionados.
Reunion offers more than just nightlife; it’s a creative space for musical discovery and connection. The club features an eclectic lineup, including live performances, DJ sets, and industry-led workshops. It caters to those craving an underground, community-focused ambiance in Dubai’s bustling scene. Born in Beirut, the Reunion concept brings its avant-garde spirit to the UAE. The venue delivers an immersive, intimate environment where guests can escape into sound.
Central to Reunion’s standout experience is its world-class sound system. This system was meticulously crafted by Dubai-based acoustic specialists, 21dB. Known for their high-fidelity installations, 21dB designed the space with specialized treatments that create a warm, immersive sound. The acoustic environment features absorbing walls, perforated metal finishes, and a ceiling bass trap to fine-tune low frequencies. These elements minimize excess energy and enhance clarity.
With its commitment to superior sound and immersive ambiance, Reunion is poised to become the ultimate destination for Dubai’s music-forward community. The doors are open—come experience Reunion. Here, music is more than sound; it’s a sensation.
