Where We Are Going Today: ‘Laduree’ the authentic French experience
Updated 25 January 2025
Afshan Aziz
Laduree, in Jeddah’s Fayfa Avenue, blends the brand’s heritage of Parisian elegance with the rich essence of Arabian culture. This renowned patisserie has long been celebrated for its iconic macarons and pastries, and the Jeddah location does not disappoint.
Their macarons are works of art: delicate, flavorful, perfectly crafted and simply divine. Varieties include salted caramel, pistachio, rose, and chocolate.
The Eugenie macarons, with flavors including Marie-Antoinette tea and blackcurrant Violette, add an extra layer of sophistication. These treats are beautifully presented in gift boxes, making them perfect for presents to allow a friend to indulge in a sweet moment.
The menu features a wide range of delicacies, including flaky croissants (try the chocolate-pistachio or zatar walnut), savory breakfast options such as eggs Florentine and the signature Laduree omelet, and a delightful brunch spread.
The brunch platter is an absolute highlight, offering a variety of sweet and savory items, including warm French toast, Laduree’s signature granola, and fresh fruit salad. The addition of a macaron and a beverage makes it a well-rounded and indulgent experience.
The lunch menu includes mushroom risotto, grilled salmon, and gnocchi truffle asparagus. Each dish is crafted with care and attention to detail.
The main courses are substantial, and the quality of the ingredients shines through. A particular favorite is the vol-au-vent filled with chicken or salmon, served with a mushroom sauce that is rich, buttery, and satisfying.
There are numerous dessert options available. The isaphan yule log and traditional galette are both equally impressive, with layers of flavors and textures that transport you to a Parisian patisserie.
Laduree’s prices are relatively high, but the experience is undeniably luxurious and the menu features a variety of delightful dishes in each of which the attention to detail is evident.
Check @ladureesaudiarabia on Instagram for more details.
Ramadan recipes: Braised lamb shoulder for a decadent treat
Updated 47 min 30 sec ago
Hams Saleh
DUBAI: Executive chef Joey Brereton of Dubai’s Dish Catering & Events shares his flavorful braised lamb shoulder recipe.
Slow cooked to perfection, this dish balances rich, tender lamb with vibrant herbs, pomegranate, and pine nuts, making it an ideal centerpiece for a hearty meal.
Lamb marination
Ingredients:
20g garlic
75ml lemon juice
200 g shallot
Extra virgin olive oil
20g salt
10g pepper
80g coriander powder
40g turmeric powder
20g garlic powder
20g all spice powder
80g paprika powder
15g ginger
Blitz garlic, ginger, and shallot with some olive oil to get a paste.
Add to the rest of the ingredients.
Pulled lamb shoulder
Ingredients:
3000 g lamb shoulder
900 g marination
500g carrot
300g celery
600g onion
100g garlic
20g rosemary
20g thyme
5g bay leaves
5g pepper corn
500g tomato paste
1200g broth
3000g water
Method:
1. Marinate the lamb overnight then place into 1/1 deep food pan tray and add all ingredients.
3. Place parchment paper on top and cover the tray with aluminum foil.
4. Bake the lamb at 160°C for around 5 hours.
5. Once the lamb is cooked, remove it from the stock and strain the stock.
6. Reduce the stock and save.
7. Pull the meat apart.
Verde
Ingredients:
300g coriander leaves
100g mint leaves
200g parsley
30g lemon juice
30g olive oil
30g shallot
30g tomato
10g pomegranate molasses
5g salt
Method:
1. Wash and chop the vegetables before mixing all ingredients with a silicone spatula.
Final plating:
1. Place hummus in a serving bowl, using the backside of a spoon to create a well.
2. Reheat the lamb jus, and once hot, add cold butter and emulsify the jus.
3. Place the reheated lamb in the center of the hummus and pour the jus over it.
4. Place the verde on top.
5. Sprinkle pomegranate, pine nuts, shallots, and lemon over the dish.
Their menu offers a variety of sweets and cheesecakes
Updated 10 March 2025
Nada Hameed
Raheb is a spacious yet cozy cafe in Jeddah’s Al-Hamra district, featuring glass walls that offer a pleasant street view.
The cafe’s decor showcases paintings of Jeddah and iconic landmarks of the Kingdom. This includes the rocky mountains of AlUla, historic alleys of Al-Balad, and the towering skyscrapers of Riyadh, along with contemporary art pieces that add a modern touch.
A standout feature of Raheb is its glass-walled baking station at the center, where guests can watch a skilled female baker kneading dough, filling pastries, and baking them fresh. The inviting aroma fills the space, enhancing the cozy atmosphere.
Their menu offers a variety of sweets and cheesecakes. I tried their crispy phyllo cheese pie — a golden, multi-layered pastry filled with a mix of cheeses and fresh herbs, sprinkled with sesame seeds, and baked to perfection.
I also sampled their chocolate muffins alongside a black coffee, both of which were delicious.
The cafe’s beverage selection includes hot and cold drinks, fresh juices, matcha, and specialty coffee. As a thoughtful gesture, Raheb also offers free Zamzam water to its guests.
During the daytime, Raheb attracts professionals working on their laptops and holding meetings, while in the evening, friends gather to enjoy coffee and play classic board games including chess and dominoes.
However, the cafe’s opening time and peak hours might likely be affected during the holy month of Ramadan.
During my visit, I found several ladies gathered around a dining table, surrounded by old and new magazines, pages of books, newspapers and scissors.
They were engaged in a collage art session, which piqued my curiosity. I decided to join in, and by the end of the session, I had created a beautiful piece of art using different materials — and learned something new in the process.
Where We Are Going Today: Suhail Restaurant in Riyadh
The restaurant is named after one of the brightest stars in the night sky, historically used for navigation during long journeys, and is symbolic of the restaurant’s mission: to lead the way in authentic Saudi cuisine, combining traditional flavors with g
Updated 08 March 2025
Rahaf Jambi
Suhail Restaurant offers authentic Saudi food with a modern twist. The menu at its Riyadh branch features a variety of dishes from all regions of the Kingdom, including farmooza, manto, saleeg, beef and chicken samboosa, and veal and lamb with rice.
It also features hearty soups such as jareesh, lamb oat, and sweet potato, alongside kbeibah Hai’l and vegetable muttabaq. There are several options for vegan and vegetarian diners too.
The current iftar offer costs SR225 ($60) per person, a reasonable price for this high-end dining experience.
The restaurant is named after one of the brightest stars in the night sky, historically used for navigation during long journeys, and is symbolic of the restaurant’s mission: to lead the way in authentic Saudi cuisine, combining traditional flavors with great service.
However, my experience at Suhail was not without some drawbacks. While the food was undoubtedly delicious, the seating arrangements left much to be desired. Our large group was split across four tables, which diminished the sense of togetherness that is such an important part of iftar.
The limited variety of desserts on offer was also a disappointment, given the restaurant’s otherwise rich offerings, I had hoped for a more diverse selection to complement the meal.
However, for those looking to enjoy a satisfying take on traditional Saudi cuisine, Suhail is worth a visit. It has two branches, one in MEFIC Center on Riyadh’s Northern Ring Road, and one in AlUla.
Where We Are Going Today: ‘Layali October’ – Egyptian flavors in Madinah
If you prefer a little sunlight, the balcony seating gives you a cozy indoor experience with a perfect street view
Updated 07 March 2025
Nada Hameed
If you are craving a little piece of Egypt right in Madinah, Layali October (October Nights) is the place to go. This cozy cafe on Zubairah Al-Roumiah Street is part of the city’s growing hub of trendy restaurants and cafes.
As soon as you step inside, you will be instantly transported to a classic Egyptian street cafe, the kind you would find in the bustling alleys of Cairo or Alexandria: Picture neighbors gathered around a table, sipping black tea or coffee, playing cards, debating life, and maybe even having a good old-fashioned “friendly argument.”
The cafe’s black-themed aesthetic is effortlessly cool. Vintage wooden chairs and outdoor seating let you enjoy the evening breeze while listening to the legendary tunes of Abdel Halim Hafez, Umm Kulthum, and Farid Al-Atrash.
If you prefer a little sunlight, the balcony seating gives you a cozy indoor experience with a perfect street view.
Layali October serves up some of the most authentic Egyptian flavors in Madinah. Their signature chay talgimah is a must-try, a strong black tea loaded with sugar, meant to be slowly savored by true tea lovers.
I went for the authentic Egyptian breakfast tray; it was a feast! The large round tray was filled with smaller steel dishes of foul (fava beans), hummus, labneh with cucumber slices, fresh arugula leaves, Egyptian white cheese, tangy pickles, black olives, crispy falafel, and shakshuka eggs. Served with warm white and brown bread, it was the perfect way to start the day. You may pair it with milk tea.
For lighter options, the cafe offers sandwiches such as smoky tuna, grilled chicken, halloumi, and falafel wraps. It also serves iced lattes, Spanish lattes, cortados, lemonades, and more.
If you want to try something sweet, you should go for their cream brulee; it is cold, creamy, and absolutely on point. For more details, visit @octobercafe_sa on Instagram.
Recipes for Success: Chef Dexter Gelizon offers advice, a recipe for avocado ceviche
Updated 07 March 2025
Shyama Krishna Kumar
DUBAI: Filipino chef Dexter Gelizon, is currently sous chef at Dubai’s sister restaurants Salvaje (which serves Japanese cuisine) and Arrogante (Italian).
“My journey as a chef began when I was 17 years old, helping my aunt run her food truck,” Gelizon tells Arab News. “It was there that I started honing my palate and developing my skills in creating innovative recipes. Over time, I fell in love with Japanese flavors and techniques, which completely transformed my path.”
But his love for cooking was sparked at a much earlier age.
“My earliest memory of cooking goes back to when I was five, making adobo — braised chicken in soy sauce — with my mom. That left a lasting impression on me,” he says.
Here he talks salt, simplicity, and sharpness.
What was the most common mistake you made when starting out?
Overcomplicating the plate. I’d focus too much on presentation and lose sight of the most important element — the flavor. Now, I prioritize flavor and quality above all else.
What’s your top tip for amateur chefs?
Invest in good-quality equipment and utensils. A sharp knife, a reliable stove or induction cooktop, and sturdy pans can make all the difference. Having the right tools makes the cooking process smoother, but it also sets the tone for a positive and enjoyable experience. When I see a well-equipped kitchen, it puts me in a good mood and inspires me to prepare food with care and enthusiasm.
Arogante. (Supplied)
What one ingredient can instantly improve any dish?
Salt. It has the power to elevate and balance the flavors, bringing out the best in every ingredient. But achieving the right balance can be tricky — it requires precision and care. Too little, and the flavors might fall flat; too much, and the entire dish can be ruined.
What’s the most common issue that you find in other restaurants when you go out?
The experience for diners starts with the service — it sets the tone for the entire meal. When the staff explain the dishes on the menu with enthusiasm and precision, it excites me and heightens my anticipation. However, if the service fails to make a good first impression, it can shift my focus, and I might start noticing flaws or areas for improvement. Service and atmosphere are as important as the food itself in creating a memorable dining experience.
What’s your favorite dish?
I always look for ramen. It’s incredibly satisfying. I love exploring how different chefs are evolving and innovating with flavors and techniques. Ramen is fascinating to me because it’s so complex — every component, from the broth to the noodles and toppings, needs to be perfectly balanced. It’s tricky to get right, but when done well it’s absolutely delicious and a true testament to a chef’s skill.
What’s your go-to dish if you have to cook something quickly at home?
A combination of eggs, sausage, rice, and soup. It’s quick to prepare, satisfying, and gives me the energy I need — perfect for a busy day.
What customer behavior most frustrates you?
What annoys me most is when customers deconstruct a well-prepared dish that has a perfect balance of flavors. Each element is carefully crafted to complement the others, so altering it can disrupt the harmony and intention behind the dish.
What’s your favorite dish to cook?
Braised short ribs in peanut sauce, a dish my mom calls Kare Kare. Braising the short ribs is a complex and time-intensive process, but the result is incredibly rewarding. There’s a deep sense of pride and satisfaction when you achieve perfectly tender meat paired with a rich, creamy peanut sauce. It’s a dish that carries a lot of sentimental value for me.
What’s the most difficult dish for you to get right?
From the Salvaje menu, the most challenging dish is the Salvaje steak. There are two crucial components to manage — the steak and the sauce. Timing is everything. If the timing is off, the steak can easily become overcooked, and the sauce can split and turn oily. Once that happens, there’s no way to fix it — you have to start over from scratch. It requires precision and focus to ensure it’s served perfectly every time.
What are you like in the kitchen? Are you a disciplinarian? Or are you more laid back?
I’m a disciplinarian, but in a calm and constructive way. I see myself as a teacher, focusing on guiding and correcting where needed. If I ever raise my voice, it’s only because something has gone seriously wrong — but I work hard to ensure it doesn’t come to that.
Chef Dexter’s avocado ceviche recipe
Avocado ceviche recipe. (Supplied)
Char-grilled avocado with amarillo ponzu, fried corn, chili, mango, cucumber and onion
Procedure:
Cut the avocado into quarters, grill it to get smoky flavor, put on a plate and drizzle with amarillo ponzu, add the rest of the vegetables randomly, finish with salt and olive oil.
INGREDIENTS:
Amarillo ponzu
8g yellow hot pepper paste; 10g ponzu; 5g yellow capsicum; 6ml olive oil; salt to taste; lemon juice to taste
Procedure:
Roast the yellow capsicum, allow to cool then remove the seeds. In a food processor, mix all the ingredients apart from the olive oil until you get a paste. Slowly add the olive oil until emulsified. Season with salt and lemon.
