Where We Are Going Today: ‘Whoa Tea’ in Riyadh

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Updated 30 December 2024
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Where We Are Going Today: ‘Whoa Tea’ in Riyadh

  • Whoa Tea is more than just a tea shop; it is a welcoming space where you can unwind with friends or enjoy a solitary moment

Whoa Tea, a tea shop that originated in China, has made its way to Riyadh, bringing with it a vibrant array of Asian beverages and desserts.

Nestled on Tahalia Street in Sulaimaniya district, the cozy cafe specializes in bubble tea and offers a range of delectable mochi, making it a must-visit for dessert enthusiasts.

Upon entering Whoa Tea, you are greeted by an inviting atmosphere characterized by charming decor and a relaxing vibe. The cafe is well equipped for social gatherings, featuring board games that encourage fun times with friends. Each table is conveniently outfitted with power outlets, making it an ideal spot for those looking to work or study while enjoying a refreshing drink.

The menu boasts a variety of milk teas, with flavors perfectly balanced for those who prefer a less sugary experience. The brown sugar boba is particularly noteworthy, striking a harmony between sweetness and flavor without overwhelming the palate. Another standout is the matcha jasmine boba, which offers a delightful floral note that complements the rich matcha base.

Desserts at Whoa Tea are equally impressive. The strawberry lava cake and mango lava cake are highlights, both providing a balanced sweetness that enhances their flavors. The matcha cheese drink is a unique offering, featuring high-quality matcha that delivers a smooth, slightly bitter finish, indicative of authentic ceremonial-grade powder.

The staff are friendly and attentive, often providing recommendations based on customer preferences. This personal touch, combined with the cafe’s careful selection of fresh ingredients, elevates the overall experience.

Whoa Tea is more than just a tea shop; it is a welcoming space where you can unwind with friends or enjoy a solitary moment. With its diverse range of boba flavors, exquisite desserts and cozy ambiance, this is a hidden gem in Riyadh that I cannot wait to revisit. Whether you are a boba aficionado or a casual visitor, this cafe promises a memorable experience.

For more details, check Instagram @whoa_tea.

 


Recipes for success: Chef Gabriela Chamorro offers advice and a passion fruit ceviche recipe  

Updated 22 May 2025
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Recipes for success: Chef Gabriela Chamorro offers advice and a passion fruit ceviche recipe  

 DUBAI: For Gabriela Chamorro, cooking is not about complexity; it’s about heart, intention and staying connected to her roots. 

As founder and executive chef of Girl & the Goose, Dubai’s first restaurant dedicated to central American cuisine, she offers a personal take on traditional dishes from Nicaragua, Costa Rica, Guatemala and Panama. 

Chamorro focuses on thoughtful cooking that highlights the essence of each ingredient. Whether it’s a humble tortilla or an intricate yuca gnocchi, every dish is designed to share a story and evoke a sense of home, she says.  

When you started out what was the most common mistake you made?  

I believed that complexity was the best way to showcase my skills: the more elements on the plate, the more impressive the dish. But over time, I’ve learned that simplicity, when executed with intention and love, is far more powerful. I used to overcomplicate dishes by adding too many elements or overthinking the presentation. Now, I find that true mastery lies in perfecting something humble, like a pipian verde, or a well-made guirila.  

What’s your top tip for amateur chefs? 

Recipes are helpful, but your intuition is your best tool. Taste as you go and let your senses lead the way. I see cooking as a conversation between you and your ingredients. It should feel like a warm embrace, not a stressful performance. Stay present and enjoy the process. And invest in a good set of sharp knives; they make everything easier — and safer — in the kitchen. 

What one ingredient can instantly improve any dish? 

Lime is a game-changer in central American cooking. Its bright, zesty acidity lifts and elevates flavors, adding a refreshing pop to any dish. It doesn’t just add flavor, it adds soul. Lime is the kind of ingredient that turns something good into something unforgettable.  

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

I’m definitely someone who notices details, but when I dine out, I’m more focused on how the experience makes me feel overall. I look for warmth and a genuine sense of care, both in the food and in the service. You can taste when a dish is made with heart and intention, and you can feel the difference when hospitality goes beyond being just transactional. It’s that human touch that stays with you.  

What’s your favorite cuisine to order? 

I tend to gravitate toward Middle Eastern cuisine, perhaps because it evokes the same warmth, generosity and layered flavors that I associate with Latin hospitality. There’s something deeply comforting about a vibrant mezze spread or a slow-cooked lamb dish. They speak volumes without saying a word. 

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

I love making a simple dish, like a fresh tortilla with cheese, cream, scrambled eggs, gallopinto and a quick avocado salad. It’s the kind of meal that feels like a hug and transports me back home.  

What customer behavior most annoys you? 

When a customer treats one of my team members with less respect or kindness than they would offer me. I believe in mutual respect across all levels. The magic of hospitality only thrives when everyone — guests and employees alike — feels seen, valued and appreciated.  

What’s your favorite dish to cook and why? 

Fried fish with tomato sauce and rice, just like Mireya from Masachapa, Nicaragua (a major influence on Chamorro’s cooking) makes it, is my absolute favorite. It’s a nostalgic recipe that transports me back to the coastal breeze, the rhythm of the waves, and the warmth of a family keeping their traditions alive with love. Every time I prepare this dish, I feel deeply connected to my roots, to home, and to the simple joys of life. Cooking isn’t just about the food, it’s about preserving a piece of something timeless and meaningful. 

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

Our yuca gnocchi served with a rich, delicate lobster bisque demands precision and patience. Yuca can be unpredictable, and achieving the right texture for gnocchi requires a delicate balance: too soft and it falls apart, too firm and it loses its melt-in-your-mouth quality. Then there’s the bisque, which needs layers of flavors to develop, offering depth and elegance. But, when it all comes together, it is magic. It’s a dish that humbles me every time, reminding me of the importance of attention to detail and the heart put into each step. 

As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? 

I’m a very passionate chef who holds high standards, but I believe that the best kitchens are built on mutual respect, joy and collaboration. I lead with kindness and purpose because a great service should feel like a well-rehearsed dance with people you trust.  

 Chef Gabriela’s passion fruit ceviche 

Ingredients:  

500g organic seabass, diced into ½ inch pieces 

120g passion-fruit puree 

80g coconut cream 

50g red onions  

10g ginger 

15g garlic 

10g coriander stems 

10g celery 

3g salt 

Passion fruit coconut cream preparation:  

Peel and clean the onions, use only the hearts. 

Remove the leaves from the coriander, only use the stems. 

Peel garlic and ginger. 

Dice all the vegetables. 

Coarsely blend all the ingredients on medium speed along with the passion fruit puree.  

Strain through a fine mesh. 

Combine with the coconut cream and blend on medium speed. 

Refrigerate until ready to use.  

Plating:  

Place the raw fish in a serving bowl, pour the passion fruit coconut cream on top of it, and garnish according to taste. 


L’Oreal Middle East exec looks to help doctors build an online presence

Updated 22 May 2025
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L’Oreal Middle East exec looks to help doctors build an online presence

DUBAI: L’Oreal’ Medfluencer Academy recently hosted more than 200 healthcare professionals at an event in Abu Dhabi designed to help doctors build and scale their online presence, with the General Manager of L’Oréal Dermatological Beauty Middle East telling Arab News the move was in line with the French company’s recognition of “the power of social media.”

“We recognize the power of social media, especially in the GCC region, where the young, highly connected population often turns to platforms like TikTok, Instagram, and Snapchat for skincare advice,” Sanaa Bougazzoul told Arab News, explaining that the decision to launch the Medfluencer Academy worldwide was due to the fact that “while these platforms offer access to a lot information, we see also misinformation that can be detrimental to skin health.”

Sanaa Bougazzoul. (Supplied)

Empowering medical professions to “become effective communicators on social media” is a key aim of the initiative, with May’s event in the UAE — the first Medfluencer Academy held in the region — hosting panels, workshops and breakout sessions by experts from Meta, TikTok, Snapchat and the VML agency.

“Our aim is to equip dermatologists with expertise to navigate the digital landscape confidently, creating engaging, science backed content that resonates with the consumers,” Bougazzoul explained.

She also noted that steps should be taken to ensure qualified medical experts on social media are labelled as such, by means of a tag or disclaimer.

“A verified tag for licensed medical professionals would be a positive step toward building trust and protecting users. It would help distinguish evidence-based advice from unqualified or misleading content.”

When it comes to her top three tips for medical professionals with a social media presence, Bougazzoul said: “Simplify, don’t dilute, be consistent and human and use each platform’s strengths.”

 


Where We Are Going Today: Jon & Vinny’s

Updated 18 May 2025
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Where We Are Going Today: Jon & Vinny’s

A slice of Los Angeles flair has landed on Prince Sultan Street in Jeddah with the arrival of Jon & Vinny’s, a lively eatery drawing crowds with its take on Italian comfort food.

The restaurant, located in La Paz Plaza, has a warm, energetic ambiance with a setting that is modern yet relaxed, with high ceilings, wooden accents and a clean design palette dominated by shades of green.

The showcase of their pizza boxes and a few quirky touches like neon signs add character to the space.

Reservations are a must unless you are up for a long wait. Fortunately, they hand out coloring pencils and quirky food-themed sheets to help kill time, which is especially handy if you are dining with kids.

The menu is straightforward but thoughtfully curated, starting with breakfast staples like a standout grilled ciabatta salad and tender braised Tuscan kale.

Among the most talked-about dishes are the hand-tossed pizzas, with dough fermented for two days before hitting the oven.

The Bronx Bomber, topped with fennel sausage, onions, garlic and herbs, is rich and rustic, while the Rosy keeps it simple with tomato and olive oil, elevated by an optional layer of parmigiano reggiano.

Salads also hold their own on the menu, especially the caprese, featuring buffalo mozzarella and tomato vinegar, and the gem lettuce salad, dressed in a zesty Calabrian chili vinaigrette and finished with parmigiano reggiano as well as breadcrumbs.

Pasta is made fresh in-house and ranges from a bold rigatoni slow-cooked in beef bolognese to a creamy, spicy fusilli with basil.

Meat dishes like the garlic buffalo wings and chicken cutlet with lemon-dressed greens are decent, but they do not outshine the pastas or pizza.

Dessert is not to be skipped. The hazelnut cafe bombolone was light yet indulgent, and the lemon ricotta cookie added a nice finish to the meal.

In terms of cost, I expected it to be pricey, but it was fairly reasonable. A full meal for four, with dishes from each section, came to about SR300–350 ($80-93).

For more, check Instagram @jonandvinnys.ksa.


Where We Are Going Today: FreshHouse in Riyadh, for the health nuts who value flavor

Updated 18 May 2025
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Where We Are Going Today: FreshHouse in Riyadh, for the health nuts who value flavor

FreshHouse in Riyadh has all kinds of different meal options and is a great choice for those health nuts who value flavor, substance and speed.

The eatery offers an extensive menu to meet your needs at pretty much any time of the day, including bowls, on-the-go meals, salads, sandwiches, oats, yogurts for some light breakfast options, and even desserts.

You will love their Mediterranean Chicken Bowl menu.

This is packed with kabsa rice, Persian-style chicken, mixed greens, dill pickles, tomatoes, roasted corn, and surprisingly, dates — topped with a tahini sumac and basic lemon dressing.

The blend of flavors in the Mediterranean Bowl works perfectly, offering a tangy yet slightly creamy balance that does not feel too heavy but will fill you up just fine. The chicken is nice and tender and comes in the perfect amount.

Another showstopper on the menu is FreshHouse’s Pesto Pasta Chicken Bowl.

This comes with pomegranate, ricotta cheese, mixed greens, sundried tomatoes, black olives, zaatar, pecan, and is topped with cilantro and basic lemon dressing. There is a fine balance of tangy, creamy and sweet.

The pasta is seasoned perfectly, and what is especially great is that it is neither too heavy nor too bland, unlike many available healthy options.

For a lighter, more refreshing selection, FreshHouse also sells cups of mango parfait, honey muesli oats, berries and yogurt granola, and more.

A pretty good option is their mango overnight oats which tastes really good. However, the oats could be a little less soft and the mango flavor even more prominent.

Their acai bowl is quite underwhelming. Nothing special and lacking flavor in the acai itself.

Try FreshHouse the next time you are looking for a quick protein fix or snack. Their build-your-own option is also handy if you are that kind of person.


 


Kokoro: authentic Japanese curry in the Saudi capital

Updated 15 May 2025
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Kokoro: authentic Japanese curry in the Saudi capital

If you are looking for an authentic taste of Japanese curry in Riyadh, look no further than Kokoro.

Nestled in Al-Yasmeen district, this cozy restaurant has made its way from Alkhobar and quickly captured the hearts of curry enthusiasts.

On entering Kokoro, you are transported into a minimalist Japanese setting that feels like stepping into a traditional home. The ambiance is warm and inviting, enhanced by the friendly staff who make you feel at home.

Kokoro specializes in Japanese curry, offering a delightful departure from the more common Indian curry. The menu features a variety of options, including chicken, shrimp, and beef curry. You will love the Kokoro Special, designed for two at a reasonable price of SR51 (about $14).

The curry here is distinctively good, offering a distinctive flavor profile. The spice levels range from 0 to 5.

You might start with some appetizers. The gyoza dumplings are a standout. They are perfectly cooked and flavorful, while the sweet potatoes are decent but don’t quite impress. For the main course, you might indulge in the chicken Katsu curry, which is crispy and juicy, and never disappoints.

The service is impressively fast.

Kokoro can get quite busy, so downloading the Requeue app to manage your wait time is recommended. While the line can be long, the food is undoubtedly worth it. You also must try both the shrimp and chicken Katsu; each dish is flavorful and well-spiced.

The vibrant flavors and cozy atmosphere here make it a memorable dining experience. If you are in Riyadh and craving Japanese curry, Kokoro is a must-visit.