Jeddah hotels, restaurants cook up ways to reduce food waste

Alfolk and Al-Mirkaz Ramadan tents are among the experiences that prioritize sustainability through practices such as reducing food waste and promoting environmental consciousness. (Supplied)

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Updated 21 March 2024

Afshan Aziz

March 20, 2024 23:25

Jeddah hotels, restaurants cook up ways to reduce food waste

A range of outlets are offering iftar and sahoor experiences with sustainability on the menu

Updated 21 March 2024

Afshan Aziz

March 20, 2024 23:25

JEDDAH: Many hotels and restaurants in Jeddah are placing a strong emphasis on sustainability practices to make Ramadan more eco-friendly.

The outlets are actively working toward reducing food waste and promoting environmental consciousness throughout the month.

At The Ritz-Carlton, the theme for Ramadan at The Palace is “Bab Al-Bahr,” meaning “Gate to the Sea,” drawing inspiration from the hotel’s proximity to the sea. The gates of the hotel open directly to the sea, embodying the essence of its coastal location. Guests can look forward to luxurious iftar and sahoor experiences in the grand ballrooms, featuring nine live cooking stations offering a wide selection of appetizers, salads, main courses, desserts, and a dedicated mocktail station.

HIGHLIGHTS

• The Ritz-Carlton is making efforts to minimize food wastage by collaborating with Etaam, a local charitable organization focused on distributing food to the needy.

• The Hotel Galleria Jeddah has embraced cost-effective practices and is currently testing food waste monitoring systems.

• Bab Al-Balad at Rosewood Hotel’s Soleil restaurant offers an iftar buffet experience that captures the essence of Ramadan and Saudi heritage.

General Manager Peter Katusak-Huzsvar highlighted how the hotel strikes a balance between creating a festive atmosphere and maintaining elegance with the Ramadan menu. He told Arab News: “The Ritz-Carlton brand’s inherent elegance seamlessly intertwines with the richness of Ramadan traditions at our stunning property, aptly referred to as The Palace. This title perfectly aligns with our commitment to providing a regal and sophisticated atmosphere during Ramadan.

“We skillfully strike a balance, ensuring a Ramadani ambiance while upholding the utmost sophistication in our Ramadan offerings … Our meticulously curated stations reflect this harmonious blend, promising a celebration that transcends culinary delight into an exquisite journey of refined indulgence.”

Katusak-Huzsvar also mentioned the hotel’s dedication to sustainability in its culinary practices. Collaborating with Etaam, a local charitable organization focused on distributing food to the needy, The Ritz-Carlton is making efforts to minimize food wastage. All untouched food is carefully preserved and promptly collected by the Etaam team to benefit those in need. Additionally, the culinary team passionately advocates for sustainability by prioritizing locally sourced products and ingredients, reducing the environmental footprint while delivering a dining experience that is both conscious and delightful.

At The Ritz-Carlton, all untouched food is carefully preserved and promptly collected by the charity organization Etaam to benefit those in need. (Supplied)

Similarly, the Venue Jeddah Corniche offers an extraordinary iftar experience at its Subha Ramadan Tent. Juan Uribe, general manager of the hotel, expressed his excitement about the experience, saying: “We are honored to invite our guests to join us for an unparalleled culinary journey during the holy month of Ramadan. Our team has meticulously crafted an iftar buffet that celebrates the diversity of flavors while ensuring a memorable experience for each guest. We look forward to welcoming families, friends, and colleagues to the Subha Ramadan Tent and creating cherished moments together.”

Uribe mentioned that guests can enjoy a variety of appetizing dishes, including Arabian mezze, salads, grilled meats, seafood, vegetarian options, and tempting desserts. The tent provides a serene and elegant ambiance with warm lighting, comfortable seating, and traditional elements, creating a perfect setting for guests to immerse themselves in the spirit of Ramadan.

Another perfect place to spend some quality time with family and friends this Ramadan is the Movenpick Hotel Tahlia Jeddah. The hotel offers a captivating vibe for iftar, with a contemporary hall and a stunning Ramadan tent. The diverse menu featuring Hijazi and international cuisines, along with live cooking stations, adds to the allure of the lighting and atmosphere. Monther Abou Alssil, director of food and beverage, said: “Through culinary excellence and a commitment to sustainability, we strive to create unforgettable dining experiences that not only satisfy the palate but also nourish the planet.”

Movenpick Hotel Tahlia Jeddah's Ramadan tent offers a diverse menu featuring Hijazi and international cuisines, along with live cooking stations. (Supplied)

Alfolk Ramadan tent located at Shangri-La Jeddah offers a modern and stylish ambiance. Their iftar and sahoor buffets showcase a fusion of Middle Eastern, European, Chinese, and Indian flavors. Live oud and violin music further enhances the experience for guests.

Al-Mirkaz Ramadan tent has made a grand return this year with a fresh and captivating look that transports guests to a realm of wonder. The tent radiates sophistication and elegance, adorned with luxurious fabrics, ornate chandeliers, and traditional Arab motifs that create an enchanting atmosphere. They offer a culinary experience that explores Ramadan specialties and international favorites.

Both Alfolk and Al-Mirkaz prioritize sustainability by implementing eco-friendly practices such as reducing food waste and promoting environmental consciousness.

In a city where Ramadan dining experiences are evolving, Bab Al-Balad at the Rosewood hotel’s Soleil restaurant offers an iftar buffet experience that captures the essence of Ramadan and Saudi heritage. This immersive dining journey blends deep-rooted history with modern elegance, featuring a fusion of Arabian and Western flavors in a setting adorned with traditional Ramadan decorations.

Bab Al-Balad at the Rosewood Hotel’s Soleil restaurant. (AN photo)

The Hotel Galleria Jeddah has embraced cost-effective practices and is currently testing food waste monitoring systems. Beyond offering delectable cuisines, the hotel features a kids’ corner, photo booth, electronic play area, and a dedicated section for Saudi coffee, all while prioritizing minimal food waste.

In addition to the sustainable practices adopted by some restaurants in Jeddah, Fogo de Chao is committed to providing guests with the safest, highest-quality, and most wholesome food possible. Restaurant General Manager Shady M. said: “Our approach is rooted in the Brazilian gaucho tradition of nurturing and harvesting food with respect, which we call ‘respeito pela comida’ in Portuguese. To maintain this standard, we carefully select vendor partners who share our values and adhere to the Five Freedoms of Animal Welfare, a globally recognized standard.

Fogo de Chao actively pursues initiatives and programs focused on conserving resources, such as water and energy, and reducing waste. (Supplied)

“We also prioritize ongoing communication, guidance, and transparency to ensure that all aspects of animal sourcing, health, and well-being meet our commitment to exceptional food quality and safety for our guests.”

Furthermore, Fogo de Chao actively pursues initiatives and programs focused on conserving resources, such as water and energy, and reducing waste to offer a more sustainable dining experience for their guests. Core activities include recycling and promoting recyclable options, as well as minimizing usage and waste. Through these efforts, Fogo de Chao in Jeddah is not only delivering a delightful culinary experience but also contributing to a greener and more sustainable future.

Topics: Ramadan 2024 Jeddah food waste The Ritz-Carlton

Botulism outbreak traced to mayonnaise at Riyadh restaurant

Updated 11 May 2024

Ghadi Joudah

May 11, 2024 22:25

Botulism outbreak traced to mayonnaise at Riyadh restaurant

Saudi food authority discovers clostridium botulinum in Bon Tum brand product; ministry implements strict measures

Updated 11 May 2024

Ghadi Joudah

May 11, 2024 22:25

RIYADH: The Ministry of Municipal, Rural Affairs and Housing announced on Saturday that a Saudi Food and Drug Authority laboratory test had found clostridium botulinum in a Bon Tum mayonnaise brand used by the Hamburgini food chain.

Since the bacterium was discovered in a Bon Tum factory, the ministry has collaborated with the SFDA and other authorities to enforce additional measures beyond those previously implemented.

These measures include suspending the distribution of the mayonnaise product and withdrawing it from markets and food facilities across all cities in the Kingdom. They also include halting operations at the factory in preparation for implementing statutory procedures.

The bacteria that caused a Botulism outbreak was discovered in a Bon tum factory. (Supplied)

Any remaining quantities of the product at the factory across all batches and expiration dates have also been withdrawn, and all factory clients, including restaurants and food establishments, have been notified to dispose of any quantities they own.

The ministry has also issued instructions to continue the monitoring, investigation, and inspection campaigns across all cities of the Kingdom by municipalities and relevant authorities, ensuring the safety of food products provided to consumers.

Authorities have emphasized the importance of obtaining information from official sources and not being swayed by rumors and misinformation.

HIGHLIGHTS

• The botulism outbreak was first brought to light on April 27 when Riyadh municipality received a report of food poisoning cases linked to the Hamburgini restaurant chain.

• New measures undertaken by authorities include suspending the distribution of the Bon Tum mayonnaise product and withdrawal from markets and food facilities in the Kingdom.

• Any remaining quantities of the product at the factory across all batches and expiration dates have also been withdrawn.

• Authorities have emphasized the importance of obtaining information from official sources and not being swayed by rumors and misinformation.

Dr. Nezar Bahabri, infectious diseases consultant at the International Medical Center in Jeddah and the director of the Saudi Society of Medical Microbiology and Infectious Diseases in Jeddah, told Arab News that contracting illness through clostridium botulinum is very rare as it thrives in non-oxygenated (anaerobic) environments and is typically found in improperly preserved foods.

Dr. Nezar Bahabri, Infectious diseases consultant, International Medical Center

The bacterium produces a toxin that attacks the body’s nervous system, resulting in muscle weakness, blurred vision, difficulty speaking and swallowing, and eventually paralysis. Typically, the likelihood of exposure to this bacterium is low with modern food safety practices in place.

Bahabri said: “When this bacterium is ingested, and the toxin is released, symptoms will manifest within a few hours up to around two days.”

Mohammed Al-Awamy, a gastroenterologist, told Arab News: “Symptoms start in the face and then descend to involve the limbs and trunk. Respiratory failure ensues due to involvement of the respiratory system leading to cardiopulmonary collapse.”

The best measure to be taken is eating fresh and cooked food as the heat of cooking will kill the bacteria, and the toxin will become ineffective.

Dr. Nezar Bahabri, Infectious diseases consultant, International Medical Center

The symptoms of botulism, the illness caused by clostridium botulinum, are quite distinct and can be quickly recognized and treated with an antitoxin.

Bahabri explained: “If it was an injury, we will clean the wound and the infected tissue. If it is due to ingestion, we administer antitoxin, IV (intravenous) fluid, and painkillers as needed.”

Botulism is a life-threatening neurological disorder resulting in paralysis and death if not treated promptly.

Bahabri said that a patient must be admitted to hospital for observation, adding: “If the patient develops symptoms or weakness in the respiratory or lung muscles, we will transfer them to the ICU (intensive care unit) to put them in mechanical ventilation until the antitoxin works.”

Bahabri said that with proper treatment, the chance of a patient dying was less than 7 percent, adding: “The best measure to be taken is eating fresh and cooked food as the heat of cooking will kill the bacteria, and the toxin will become ineffective.”

The occurrence of clostridium botulinum infections is extremely uncommon due to the precautions taken in food preparation and handling. Therefore, it is important to stay informed about food safety guidelines and to be cautious when consuming canned or preserved foods.

The botulism outbreak was first brought to light on April 27 when Riyadh Municipality received a report of food poisoning cases linked to the Hamburgini restaurant chain.

The Ministry of Health said 75 people were affected in the outbreak, which included one death, and that no new cases had been recorded.

Dr. Mohammed Al-Abd Al-Aly, the Kingdom’s Health Ministry spokesperson, said on social media platform X: “The total number of recorded cases stands at 75, including 69 Saudi nationals and six non-Saudis.”

He also confirmed at the time that the only source of the contaminated food was from the local Hamburgini fast-food restaurant chain.

In response, health oversight teams promptly initiated an investigation and began monitoring the situation. By 10 p.m. on Thursday, all locations, branches, and the main catering factory of the restaurant chain in Riyadh were ordered to close.

Delivery services through the facility or via applications were suspended, and coordination efforts were initiated with key bodies, including the Ministry of Health, the Food and Drug Authority, and the Public Health Authority.

People reacted on social media platforms after the announcement of the lab results.

McDonald’s Saudi Arabia wrote on X: “We, at McDonald’s Saudi Arabia, assure everyone that we do not use, nor have we ever used, Bon Tum mayonnaise … No case of poisoning was detected in any of our restaurants, thank God, and none of our branches were closed during this entire period.

“We wish and pray for all those injured to recover quickly. May God protect our country and our honorable people from all harm.”

@MohammedLegandry wrote on X: “This mayonnaise is officially the cause of the poisoning cases that occurred. I think it is positive news for the sector as long as the problem is identified, and it limits the messages of weak-minded people, the writing and spreading of circulating rumors, frightening people, and causing panic.”

“We are reassured that government agencies are keen on the public health of individuals,” posted @Nnalshriii.

@Abusayel54 commented on X: “I hope that the factory will be defamed, closed, and fined.”

@iiuxr8 said: “Is the mayonnaise the main cause of poisoning, or poor storage? (by Hamburgini).”

Another user @Hamoooo11 wrote: “Food quality and safety is the role of the restaurant itself to ensure its products, even if they are sourced externally. Otherwise, what is the point of a specialist and quality controller in their facilities?”

Topics: Saudi Food and Drug Authority (SFDA) Botulism Saudi Arabia

Pearls of Farasan offer a deep dive into the past

Ships once carried 30 to 40 islanders in search of pearls, a lucrative source of income in previous centuries. (SPA)

Updated 12 May 2024

Arab News

May 11, 2024 20:52

Pearls of Farasan offer a deep dive into the past

The lucrative pearl trade in the past centuries contributed to the formation of a wealthy class in Farasan, whose trade led them to market pearls abroad
Little was known that the search for pearls were associated with hardship, fatigue, and risk for fishermen who spent long months diving, away from home

Updated 12 May 2024

Arab News

May 11, 2024 20:52

RIYADH: Farasan Islands’ Hareed festival, which concluded recently, marked the start of annual pearl fishing trips, an ancient skill and a major source of the islanders’ prosperity.

Ships once carried 30 to 40 islanders in search of pearls, a lucrative source of income in previous centuries.

Pearls played a major role in Farasan’s commercial and economic activity. (SPA)

Sheikh of the Farasan Islands, Mohammed bin Hadi Al-Rajhi, described the stages of preparation for pearl fishing trips, which began with the shipowner inspecting and preparing his vessel, and providing sailors’ homes with supplies and foodstuffs that will suffice their families for the duration of their absence at sea.

He also prepared food for the trip, including red corn or whole wheat, and drinking water stored in clay vessels.

FASTFACTS

• A pearl merchant, Suleiman Balaous, classified pearls according to size and weight.

• One variety, ‘Al-Dana,’ meaning round, is distinguished by its large weight, bright luster, and absence of flaws.

• Smaller varieties such as ‘Al-Mazouri,’ ‘Al-Ansar,’ and ‘Al- Badla,’ have irregular shapes.

Al-Rajhi, an expert on pearl fishing, added: “The beginning of the month of May witnessed the start of these trips that last for three or four months, which are the summer months when it is easy to obtain pearls, so the fishermen set sail to Al-Maaden (mineral) areas, which abound with oysters containing pearls.”

Ships once carried 30 to 40 islanders in search of pearls, a lucrative source of income in previous centuries. (SPA)

Once the deep dives begin, diving activities were divided over five days, with the first four days’ harvest going to the divers and the fifth day’s harvest going to the shipowner, he said.

Divers used a weight tied to one foot to help them descend to depths of 12 meters and more to extract pearls. The diver communicated with an assistant on the deck of the ship using a rope, which was also used to pull him back to the surface.

In return for this assistance, the diver allocated a portion of his harvest — known as “dangeel,” a net in which the oysters were collected — to the assistant as payment.

Diving would start following the fajr prayer, with work continuing until noon. Afterward, the crew would rest before beginning the “fulq” process, which involved opening the oysters, allowing each diver to inspect their daily harvest.

Referring to pearl sorting tools owned by pearl merchants at that time, Al-Rajhi said that merchants had copper sieves of various sizes, to sort large pearls from small varieties.

A pearl merchant, Suleiman Balaous, classified pearls according to size and weight. One variety, “Al-Dana,” meaning round, is distinguished by its large weight, bright luster, and absence of flaws.

Smaller varieties such as “Al-Mazouri,” “Al-Ansar,” and “Al-Badla,” have irregular shapes, while pearls harvested from the Farasan Islands are distinct from those in most pearl diving areas in terms of color and clarity, Al-Rajhi said.

The long months of pearl diving were associated with hardship, fatigue, and risk, and fishermen invented the folk songs of Al-Dana for entertainment. It has emerged as one of the oldest folk arts in Farasan, expressing the sailors’ longing during long absences searching for pearls.

The lucrative pearl trade in former centuries contributed to the formation of a wealthy class whose trade led them to market pearls in Gulf Arab countries, Europe, and particularly in India, which was a major pearl market.

Traders saw Eastern arts and inscriptions on buildings, which influenced their cultural and architectural ideas. They introduced these motifs to the Farasan Islands, where they were reflected in several wealthy individuals’ homes, particularly the two houses of Al-Rifai, one of which belongs to Ahmed Al-Munawar Al-Rifai and was completed in 1922, and the other belongs to Hussein bin Yahya Al-Rifai.

This also influenced the construction of the Najdi Mosque, which was completed in 1928 by Sheikh Ibrahim Al-Tamimi, popularly known as “Al-Najdi,” who worked in the pearl trade and was impressed by Eastern civilization due to his numerous travels to India.

Pearls played a major role in Farasan’s commercial and economic activity until the trade faded with the rise of agricultural and industrial pearls, becoming part of the islands’ heritage and ancient culture.

Topics: Hareed festival Farasan Islands

General Directorate of Public Security warns citizens about fake Hajj advertisements on social media

Updated 11 May 2024

Arab News

May 11, 2024 21:47

General Directorate of Public Security warns citizens about fake Hajj advertisements on social media

Severe penalties to be imposed for engaging in such activities

Updated 11 May 2024

Arab News

May 11, 2024 21:47

RIYADH: Citizens in Saudi Arabia were warned on Saturday by the General Directorate of Public Security to disregard fraudulent advertisements on social media.

The authorities highlighted adverts that falsely claim to facilitate various aspects of Hajj, including performing Hajj on behalf of others, securing and distributing Adahi (sacrifices), selling Hajj bracelets, and providing transportation, the Saudi Press Agency reported.

The directorate emphasized that severe penalties would be imposed on individuals apprehended for engaging in such activities.

It also said that the Project for Utilization of Hady and Adahi is the only official platform authorized to sell and promote Adahi bonds.

Public Security also urged citizens and residents to strictly adhere to Hajj regulations and guidelines.

It said any violations should be promptly reported by calling 911 in Makkah, Riyadh, and the Eastern Region, or 999 in the rest of the regions of the Kingdom.

Topics: Saudi Arabia hajj Hajj 2024 Saudi Public Security

Saudi Arabia’s KFSH&RC chief hails hospital’s transformation in speech at Harvard

Dr. Majid Ibrahim Al-Fayyadh speaking at Harvard University's Gulf Creatives Conference. (SPA)

Updated 11 May 2024

Arab News

May 11, 2024 20:28

Saudi Arabia’s KFSH&RC chief hails hospital’s transformation in speech at Harvard

The facility has recorded significant breakthroughs in the research of T-cell therapy, robotic surgery, organ transplantation and personalized medicine

Updated 11 May 2024

Arab News

May 11, 2024 20:28

RIYADH: King Faisal Specialist Hospital and Research Center is providing leading healthcare in the region after undergoing a decades-long transformation plan, its CEO has said.

Dr. Majid Ibrahim Al-Fayyadh was speaking at Harvard University’s Gulf Creatives Conference in the US.

He highlighted the role of the hospital in providing cutting-edge care in Riyadh, reducing the need for patients in the region to make long journeys for treatment.

The hospital uses advanced methods to treat heart disease, cancer and genetic diseases for patients in the Kingdom and wider Middle East, the Saudi Press Agency reported on Saturday.

The conference at Harvard, organized by The Diwan, a student-run organization at the university in Cambridge, Massachusetts, is being held from May 10-12.

HIGHLIGHT

At the conference, the KFSH&RC chief also took part in a panel discussion on the future of the health sector and the hospital’s transformation in patient care. Al-Fayyadh highlighted the impact of hospital innovation in the Kingdom in supporting the objectives of the Health Sector Transformation Program and Saudi Arabia’s Vision 2030.

Al-Fayyadh highlighted the transformation of KFSH&RC, which aligns with its strategic vision to lead healthcare innovation globally through excellence and investment in advanced technology.

“The Saudi leadership has a clear vision for KFSH&RC, which was crowned by royal order to transform it into an independent institution of a private, nonprofit nature,” he said.

The transformation includes enhancing existing services and exploring new medical trends to improve health and well-being, he added.

Al-Fayyadh highlighted the hospital’s efforts to pioneer efficiency in healthcare spending and adhere to evidence-based practices for optimal patient outcomes. By adopting initiatives that broaden access to quality treatment worldwide, the hospital continues to play a leading role in healthcare innovation, he said.

The facility has recorded significant breakthroughs in the research of T-cell therapy, robotic surgery, organ transplantation and personalized medicine. It seeks to improve its international competitiveness by investing in advanced medical facilities, developing diagnostic and therapeutic techniques, and enhancing human resources services, Al-Fayyadh added.

At the conference, the KFSH&RC chief also took part in a panel discussion on the future of the health sector and the hospital’s transformation in patient care.

Al-Fayyadh highlighted the impact of hospital innovation in the Kingdom in supporting the objectives of the Health Sector Transformation Program and Saudi Arabia’s Vision 2030.

Topics: King Faisal Specialist Hospital and Research Center (KFSHRC) Harvard University Gulf Creatives Conference

107 Saudi students graduate from hospitality management scholarship program

The graduation ceremony of the first batch took place at the King Salman International Convention Center in Madinah. (SPA)

Updated 11 May 2024

Arab News

May 11, 2024 20:42

107 Saudi students graduate from hospitality management scholarship program

Red Sea Global and University of Prince Mugrin celebrate first batch of graduates

Updated 11 May 2024

Arab News

May 11, 2024 20:42

RIYADH: Red Sea Global, the developer of “regenerative tourism destinations” The Red Sea and AMAALA, celebrated the graduation of the first batch of international hospitality management students from its scholarship program in partnership with the University of Prince Mugrin in Madinah, the Saudi Press Agency reported on Saturday.

The graduation ceremony took place at the King Salman International Convention Center under the patronage of Prince Mugrin bin Abdulaziz, honorary president of the university; Prince Salman bin Sultan, governor of Madinah; and Prince Faisal bin Muqrin bin Abdulaziz, chairman of the board of directors of Al-Bayan Charitable Society for Education, with students and their families in attendance.

HIGHLIGHT

A total of 107 students earned bachelor’s degrees in international hospitality management, accredited by Swiss EHL Hospitality Business School.

A total of 107 students earned bachelor’s degrees in international hospitality management, accredited by Swiss EHL Hospitality Business School. All of them were on full scholarships funded by RSG, according to the SPA report.

Ahmad Darwish, group chief administrative officer at RSG, said: “We are delighted to celebrate the graduation of the first group of students from the Red Sea Global scholarship program. This group consists of 80 male and 27 female students who have specialized in international hospitality management, with accreditation from the prestigious Swiss EHL Business Hospitality School. They will all contribute toward extending a warm welcome to the world in Saudi Arabia.”

Darwish added: “The University of Prince Mugrin is making tremendous efforts to provide world-class educational opportunities in various disciplines through innovative academic and research programs in line with the highest international standards. It is effectively contributing to the economic development of the Kingdom by preparing its graduates to face the dynamic changes in various fields of work.”

Bander bin Mohammed Hajjar, president of the University of Prince Mugrin, said: “The university is proud of its distinguished partnership with Red Sea Global, which contributes to achieving Saudi Vision 2030. Its careful planning focused on two paths: the physical construction of its destinations and preparing the people to manage and operate those destinations.

“Today, our partnership is reaping the results of that planning with the graduation of 107 students, who will now go directly to working with RSG and its partners after obtaining knowledge, skills and professional certificates in the field of international hospitality and tourism management. Their training included 1,200 hours of work experience in major hotels in the Middle East. The university looks forward to taking its partnership with RSG to broader horizons in the future in order to achieve our common goals.”

Since its inception, RSG has focused on “cultivating experts and leaders in international hospitality through a curriculum aligned with global standards in hospitality and sustainable tourism, integrating hospitality knowledge, management principles, and practical business projects,” the SPA said.

Topics: University of Prince Mugrin Red Sea Global

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Jeddah hotels, restaurants cook up ways to reduce food waste

Jeddah hotels, restaurants cook up ways to reduce food waste

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Botulism outbreak traced to mayonnaise at Riyadh restaurant

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