What We Are Eating Today: Sabeeka

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Updated 13 August 2021
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What We Are Eating Today: Sabeeka

 

If you love to work out and are looking for the perfect exercising snack, then you need to get to know Sabeeka.

This Saudi brand offers healthy no-bake energy snack bars made with the Kingdom’s premium date varieties and fresh nuts.

Start your day with something healthy, delicious, and full of energy by trying one of Sabeeka’s six flavors.

The brand uses different nuts and toppings made of dates as the main ingredient, with flavors including ajwa pistachio rose, sukkari walnut sesame, mabroom almond coconut, khalas peanuts, khalas cashews and khalas hazelnuts.

The name of the brand translates to “gold bar” in English, referencing how eating healthy is great for your body.

With no added sugar, the all-natural date bars are guilt-free. 

Sabeeka also produces minis: A jar of 18 assorted pieces that you can use as a substitute for dessert offered with Arabic coffee to your guests.

The brand offers all vegan and organic ingredients that add a lot of nutritional value such as coconut oil, Himalayan pink salt, rosemary extract, Chia seeds, flaxseeds and raw cacao. The bars are available at many hypermarkets. For more information, visit Instagram @sabeekabar.


Where We Are Going Today: ‘Cafe Boulud’ – French restaurant in Riyadh

Wagyu done right, tender, flavorful, and beautifully plated. (AN photo by Waad Hussain)
Updated 26 May 2025
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Where We Are Going Today: ‘Cafe Boulud’ – French restaurant in Riyadh

  • The wagyu striploin, served with panisse, salsify, and a black pepper jus, was a standout, tender and deeply flavorful

Riyadh’s Cafe Boulud, a French restaurant founded by chef Daniel Boulud, offers a culinary performance as refined as its marble interiors and softly lit atmosphere.

From the moment you’re seated, you’re in for a journey, not just a meal. The tasting menu is an elegant parade of flavors, beautifully plated and rich with French technique.

Each course is executed with precision, but it’s the taste that truly stuns.

The raviolo, for example, with its herbaceous ricotta filling and a delicate touch of pine nut and parmesan, felt both comforting and complex.

The wagyu striploin, served with panisse, salsify, and a black pepper jus, was a standout, tender and deeply flavorful. Even the lighter dishes, like the hamachi with horseradish and pistachio, were layered and bright.

Of course, this level of dining comes with a high price tag. But when you consider the attention to detail, the ambiance, and the impeccable service, it feels justified. You’re not just paying for food, you’re paying for artistry.

This is the kind of place you visit for a special occasion, or when you want to be reminded that food can be more than a meal, it can be an experience.

For more information, check their Instagram @cafebouludriy.

 


Where We Are Going Today: ‘Jinji’ – Korean cuisine in Jeddah

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Updated 25 May 2025
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Where We Are Going Today: ‘Jinji’ – Korean cuisine in Jeddah

  • Jinji lives up to its bold slogan, “Serious meals only,” especially when it comes to Korean barbecue

Jinji, the newest addition to Jeddah’s growing lineup of Asian eateries, offers a casual and contemporary take on Korean cuisine.

Located on Hira Street in Ash Shati District, this spot has quickly gained popularity for its street food-inspired menu, serving up favorites that feel straight out of Seoul’s bustling food stalls.

My visit started off with Korean classics like the crispy kimchi pancake and seafood pancake, both golden and satisfying. The kimchi version held a bit more punch for me.

Their fried chicken is a highlight, especially the honey soy and sweet and spicy variations that offer a crispy bite with rich flavor. The plain fried chicken felt a little underwhelming in comparison and could use a touch more seasoning.

Jinji lives up to its bold slogan, “Serious meals only,” especially when it comes to Korean barbecue.

The ribeye and short rib platter is ideal for sharing, with well-marbled cuts that are tender, juicy and full of flavor. The galbi plate, with its savory-sweet soy marinade, is another crowd-pleaser.

The striploin and brisket platter is solid, though we found the brisket slightly dry on one visit. That said, grilling right at the table adds a hands-on experience similar to the authentic Korean BBQ joints of Seoul.

Noodle lovers will appreciate the variety of ramyeon options, from the creamy pink rose version to the brisket ramyeon.

The bibimbap is well-executed with fresh toppings, and the tteokbokki brings enough heat to satisfy fans of spice.

Portion sizes are generous, and the pricing is reasonable as the BBQ platter, ranging between SR 200-250 ($53-66), easily feeds two to three people.

Desserts bring a refreshing end to the meal, especially the authentic bingsu, a milk-based Korean shaved ice dessert in flavors like mango and Oreo. The hotteok pancake, filled with sugar, cinnamon, and nuts, is warm, chewy, and worth saving room for.

The ambiance is minimalist and relaxed, though during peak hours the space can feel a bit cramped and noisy.

For more, check Instagram @jinji_sa.

 


Where We Are Going Today: ‘Marfa coffee’ in Alkhobar

Updated 25 May 2025
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Where We Are Going Today: ‘Marfa coffee’ in Alkhobar

  • Founded by Saudi entrepreneur Khaled Almsaad, Marfa is quite literally breathing new life into the neighborhood

If you are searching for a new spot in historic northern Alkhobar to enjoy high-quality coffee while immersing yourself in the local literary and arts scene, look no further than Marfa.

Marfa serves up expertly crafted coffees and a variety of freshly prepared pastries and snacks. Yes, they have matcha, too.

But your order comes with more than just a drink or a bite — you will get a taste of Alkhobar itself.

Tucked away in a quieter part of the city, history buffs will appreciate that the cafe directly overlooks the former site of the beloved Al-Shula Mall, which famously burned down years ago. That storied plot of land is now the view from the cafe’s windows.

Founded by Saudi entrepreneur Khaled Almsaad, Marfa is quite literally breathing new life into the neighborhood.

Almsaad launched his cultural initiative, Tanafs — which roughly translates to “breath” — during the COVID-19 lockdown.

The platform, now based upstairs from the cafe, is dedicated to bridging community and culture. It offers a range of creative activities and guided walking tours (when the weather is pleasant), all designed to encourage residents to explore their city on foot and enrich Alkhobar’s cultural fabric.

The upstairs space features a large communal table and regularly hosts vibrant events — from literary gatherings to workshops and community meetups. All attendees, of course, enjoy Marfa’s signature drinks and snacks.

When the weather is cool, the cafe spills out onto the sidewalk with plenty of outdoor seating. But the real charm lies inside. The intimate interior feels more like a cozy home and it is just as welcoming.

Check out @marfa_sa on Instagram for more details.

 


FZN and Tresind Studio become first restaurants in Dubai to receive 3 Michelin stars

Updated 23 May 2025
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FZN and Tresind Studio become first restaurants in Dubai to receive 3 Michelin stars

  • They received the coveted classification at the city’s 4th annual Michelin Guide Awards ceremony on Thursday
  • 2 venues achieve their first Michelin star: Thai-inspired Manao and Indian restaurant Jamavar; Dubai-born Abhiraj Khatwani of Manao receives Young Chef Award

DUBAI: In a first for Dubai, the Michelin Guide has awarded its highest rating of three stars to not one but two of the city’s restaurants.

European-inspired FZN by Bjorn Frantzen and Indian-South African venue Tresind Studio received the coveted classification at the fourth annual Michelin Guide Awards ceremony on Thursday at the Address Sky View Hotel.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by FZN Dubai (@restaurantfzn)

Accepting the award, Indian chef Himanshu Saini, who runs Tresind Studio, said: “Thank you everyone. It is a great honor and pleasure. This has been a marathon for many years. Today, I feel honored to be able to receive the distinctive award.”

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by FZN Dubai (@restaurantfzn)

A representative of FZN said: “Thank you so much … wow. What a moment, what an achievement. I am speechless but, again, we are representing a strong and talented team that relocated here for the purpose of representing FZN in Dubai and going all in.”

Three restaurants retained their two-star status: Il Ristorante — Niko Romito; Row on 45; and Stay by Yannick Alleno.

Two venues received their first Michelin star: the Thai-inspired Manao, which opened only a few months ago, and Indian restaurant Jamavar.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by @manao_dubai

They join 12 other establishments that retained their one-star rating: 11 Woodfire; Al-Muntaha; Avatara; Dinner by Heston Blumenthal; Hakkasan; Hoseki; La Dame de Pic Dubai; Moonrise; Orfali Bros; Ossiano; Smoked Room; and Tasca by Jose Avillez.

Manao’s Mohammed Orfali, who accepted the award alongside his team, said: “It means a lot. We opened five months ago. It is a different age for the food scene in the city. Now, we take on more responsibility.”

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by @manao_dubai

Michelin also added five new restaurants to its Bib Gourmand list: Duo Gastrobar — Creek Harbour; Harummanis; Hawkerboi; Khadak; and Surfret Maryam. The Bib Gourmand section, introduced by Michelin in 1997, shines the spotlight on restaurants offering authentic and memorable culinary experiences at moderate prices, honoring quality and value.

The five new additions join 17 existing venues on the list: 21 Grams; 3Fils; Aamara; Al-Khayma Heritage Restaurant; Bait Maryam’ Berenjak; Duo Gastrobar — Dubai Hills; Goldfish’ Hoe Lee Kow; Indya by Vineet; Kinoya; Konjiki Hototogisu; Reif Japanese Kushiyaki — Dar Wasl; Reif Japanese Kushiyaki — Dubai Hills; Revelry; Shabestan; and Teible.

Three restaurants — Boca, Lowe and Teible — retained their Michelin Green Star awards, in recognition of their commitment to sustainable practices.

In the special awards categories, chef Sin Keun Choi of Ronin was honored with the Opening of the Year Award; chef Shiv Menon of Boca received the Sommelier Award; and the Service Award went to Mohammed Galal of Al-Khayma Heritage Restaurant.

The Young Chef Award went to 30-year-old, Dubai-born Abhiraj Khatwani of Manao, who said: “It does mean a lot. It is not just me, its (an award for) the whole team. Thank you so much for the recognition. We are just new, so its about retaining and sustaining.”


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.