HUMMUS RECIPES
There is no doubt about the popularity of hummus, which is a staple on tables in the Middle East region, and has become a favorite buy the world over.
Serves 5 | Prep/cooking 65 mins
INGREDIENTS |
- 250g chickpeas
- 1tbs baking soda
- 10g garlic
- 75g olive oil
- 350g tahini
- 250g lemon juice
- 4 ice cubes
- Pinch of salt
- Pinch of paprika&parsley (optional)
PREPARATION |
- Soak the chickpeas in cold water overnight (minimum of 10 hours) adding baking soda .
- The next day, remove the water and pour into a pot, add water and bring to boil over a high flame.
- Skim off foam that comes to surface. then once the water boils, lower the heat until the chickpeas have softened, around 20 minutes (it will break between your fingers).
- Drain the chickpeas but keep about 1 cup of the water in the pot. Set aside to cool while you prepare the other ingredients. Keep about 1/4 cup of the chickpeas for garnish.
- Make a creamy paste by adding the chickpeas in a food processor for a few minutes, then add ice cubes, tahini, lemon juice, garlic, salt and pepper. taste to adjust seasoning.
- Pour the hummus in a bowl, garnish with the whole chickpeas and a little extra-virgin olive oil , parsley and sprinkling of paprika are optional. Serve with bread.
WHAT’S NEW |
LEBANON LAUNCHES FIRST-EVER INDUSTRY EXPO TO BOOST NATIONAL MANUFACTURING SECTOR
Held under the patronage of President Joseph Aoun, the Lebanese Industry Expo 2025 will take place from October 29 to November 1 at Beirut’s Seaside Arena, bringing together over 190 exhibitors to showcase innovation, craftsmanship, and export potential.
The inaugural Lebanese Industry Expo will take place from October 29 to November 1, 2025, at the Seaside Arena in Beirut, under the patronage and in the presence of H.E. General Joseph Aoun, President of the Lebanese Republic. The event is organized by the Association of Lebanese Industrialists (ALI), with the support of the Ministry of Industry, and managed by Hospitality Services and Promofair.
The exhibition marks a major milestone in Lebanon’s national strategy to revitalize and modernize its industrial sector. Bringing together more than 190 exhibitors, the expo will showcase a wide range of industries including food, beverage, technology, fashion, manufacturing, and heavy industry. It aims to highlight Lebanon’s capacity for innovation, production, and global competitiveness despite ongoing challenges.
The four-day event is expected to attract thousands of professionals, investors, and industry experts from Lebanon and abroad. With its hosted buyers’ program, the expo will serve as a vital platform for business networking and collaboration, promoting Lebanese products to international markets and strengthening the country’s export potential.
Spanning 10,000 square meters, the exhibition will emphasize Lebanon’s creativity, craftsmanship, and industrial capabilities. Beyond product showcases, the event will feature “Industry Talks,” a series of specialized sessions that will bring together leaders from the public and private sectors to discuss innovation, sustainability, and strategies for a resilient economy.
The Lebanese Industry Expo 2025 represents a unified effort between the Ministry of Industry, ALI, and the organizing partners to support national industry, empower local producers, and position Lebanon as a hub of regional industrial excellence.
RESTAURANT IN KSA |
AURIA
RIYADH’S NEWEST FINE-DINING DESTINATION
In the heart of Riyadh’s vibrant culinary scene, Auria has emerged as the city’s newest symbol of refined taste and modern luxury. Helmed by the acclaimed Chef Richard, the restaurant brings an elegant new chapter to Saudi Arabia’s fine-dining landscape, one where artistry, global inspiration, and local heritage come together in perfect harmony.
Chef Richard, celebrated for his innovative approach to contemporary cuisine, envisioned Auria as more than just a restaurant, it is an experience. His philosophy blends international technique with the soul of regional ingredients, creating dishes that are both familiar and surprising. Every plate at Auria reflects precision and passion, from the delicate amuse-bouche infused with Saudi citrus to slow-cooked lamb layered with Mediterranean nuance.
With its seamless blend of culinary innovation, impeccable design, and genuine hospitality, Auria by Chef Richard redefines what fine dining means in Riyadh. It is not just a new restaurant — it is a destination where every detail, from the first welcome to the final bite, celebrates the artistry of modern cuisine.
Type of Cuisine: Fine dining cuisine.
Recommended dishes: Burrata, duck salad, and lamb chops.
Address: The Drop Avenue Plaza, Al Takhassousi, An Nakheel, Riyadh 12381, Saudi Arabia
More restaurants to discover in KSA
WHAT’S NEW |
HOW THE WORLD’S MOST HONEST CULINARY GUIDE RATES RESTAURANTS — NOW IN SAUDI ARABIA
Gault&Millau, one of the world’s most respected culinary guides, is rewriting the rules of fine dining by celebrating authenticity, creativity, and emotion.
From Paris to Riyadh, its philosophy “Le goût du vrai” (the taste of truth), continues to inspire chefs and food lovers alike. Discover how this international guide evaluates the art of gastronomy and how its arrival in Saudi Arabia is shaping a new culinary chapter across five vibrant regions.
Gault&Millau: The Art of Culinary Critique
Founded in 1969 by two visionary French journalists, Henri Gault and Christian Millau, Gault&Millau stands today as one of the world’s most influential voices in gastronomy.
It celebrates creativity, authenticity, and individuality rather than focusing on formality or prestige.
Guided by its philosophy, the guide honors chefs who cook with sincerity and imagination, turning every dish into a genuine expression of personality and place.
A Guide Born from Innovation
When Gault and Millau published their first restaurant guide in France, they sought to transform how culinary excellence was defined. They valued flavor, spontaneity, and emotion above convention.
Their motto, “Le goût du vrai”, became the essence of a movement that reshaped modern gastronomy, recognizing chefs for their creativity, respect for ingredients, and authenticity.
“Cooking is not about showing off, it’s about expressing who you are.”
Unlike other systems, Gault&Millau focuses on how a chef’s personality shines through each dish, rewarding boldness, technical mastery, and the ability to evoke emotion through cuisine.
A Distinctive Rating System
Every year, Gault&Millau’s independent, anonymous inspectors visit restaurants across the world to evaluate them with rigor and integrity.
They assess:
- the quality and origin of ingredients
- the mastery of technique
- the balance and harmony of flavors
- the presentation and creativity
- the consistency of the overall experience
The evaluations are expressed on a 20-point scale, accompanied by the iconic toques (chef’s hats), timeless symbols of culinary excellence.
Beyond numbers, each review captures the ambiance, service, tableware, and the chef’s story, offering readers a true sense of the dining experience.
How the Scoring Works
Only about 3 to 5% of the restaurants visited are selected for the guide, which means that every restaurant featured has already demonstrated a high standard of quality and consistency. Even a 1-toque restaurant is a very good address, recognized for its craftsmanship, authenticity, and respect for flavor.
Every restaurant evaluated by Gault&Millau’s receives a score out of 20 and is awarded between one and five toques, depending on its level of excellence:
- 11 – 12.9 /20: 1 Toque/ Gourmet Restaurant
A solid base of traditional or modern cuisine prepared with quality ingredients, where essential techniques are mastered. - 13 – 14.9 /20: 2 Toques/ Chef’s Restaurant
Impeccable ingredients crafted by a versatile chef with strong technique and the creativity to reinterpret traditional or contemporary dishes. - 15 – 16.9 /20: 3 Toques/Remarkable Restaurant
Excellence in execution where precision and simplicity work hand in hand, showcasing a unique culinary signature. - 17 – 18.9 /20: 4 Toques Prestige Restaurant
Signature cuisine of exceptional quality, where the chef’s personality and the emotion of flavors are perfectly balanced. - 19 – 20 /20: 5 Toques Exceptional Restaurant
A rare and memorable dining experience, the pinnacle of culinary art.
A Global Culinary Movement
From its French origins, Gault&Millau has evolved into a global network spanning more than 22 countries — from Europe to Asia and now the Middle East.
Its arrival in Saudi Arabia marks a historic milestone, made possible through the vision of the Saudi Culinary Arts Commission.
Gault&Millau Saudi Arabia will highlight the Kingdom’s most remarkable restaurants and chefs across five key regions:
- Riyadh: cosmopolitan creativity
- Jeddah: coastal richness
- Dammam: Eastern flavors
- AlUla: historical and cultural depth
- Abha: mountainous heritage
Together, they tell the story of a nation rising as a global culinary destination.
More Than a Guide
Today, Gault&Millau is more than a reference, it is a movement celebrating the emotion, excellence, and honesty of cuisine.
Through its printed guides, digital platforms, chef communities, and prestigious events, it continues to honor the best of gastronomy, from fine-dining establishments to authentic hidden gems.
Cooking is not only about technique; it is about emotion, honesty, and the joy of sharing the true taste of life.
The arrival of Gault&Millau in Saudi Arabia marks a historic milestone made possible through the vision of the Saudi Culinary Arts Commission.
WHAT’S NEW |
HONORING CULINARY VISIONARIIES AT SALON DU CHOCOLAT ET DE LA PÂTISSERIE DUBAI
The prestigious awards ceremony at Madinat Jumeirah celebrates innovation, artistry, and the UAE’s rising influence in global gastronomy.
The world of fine pastry, chocolate, and coffee came together in a grand celebration last night. Hospitality Services Middle East (HSME), in conjunction with the 4th edition of Salon du Chocolat et de la Pâtisserie, hosted an elegant gala dinner at the Murjan Ballroom, Madinat Jumeirah. The glittering evening honored exceptional achievements across the culinary and hospitality industries. It recognized pioneers whose passion and innovation continue to shape the region’s gastronomic landscape.
Three prestigious awards highlighted the event. The Excellence Award was presented to Karim Bourgi for his Outstanding Contribution to the World of Pastry. He is renowned for his artistry, precision, and influence in elevating pastry craftsmanship worldwide.
The Innovation Trailblazer Award went to Sarah Hamouda and Yezen Alani, celebrated for Putting Dubai Chocolate on the World Map. Their groundbreaking creations and entrepreneurial drive have positioned Dubai as a formidable force in the global chocolate industry.
The evening’s most heartfelt honor, the Lifetime Award, was bestowed upon Khalid Al Mulla for his instrumental role in Elevating the Coffee Scene in the UAE. A true visionary, Al Mulla’s lifelong commitment to advancing specialty coffee culture has redefined the nation’s café landscape.
Guests enjoyed a refined dining experience amid the opulent setting of the Murjan Ballroom. The evening culminated in an avant-premiere of the Chocolate Fashion Show. The night celebrated not only individual excellence but also the UAE’s growing prominence as a global hub of culinary innovation, creativity, and world-class hospitality.
WHAT’S NEW |
MAISON PRUNELLE, CHEF CHARLES AZAR, AND EXOTICA CELEBRATE BREAD AS ART IN BEIRUT
Lebanon marks World Bread Day on October 16 with a unique gala blending gastronomy, design, and craftsmanship.
Maison Prunelle brought an extraordinary celebration to Beirut on October 16, marking World Bread Day in a way Lebanon had never seen before. In collaboration with Exotica and renowned pastry chef Charles Azar, the event highlighted the artistry of bread by blending gastronomy, craftsmanship, and design into a truly immersive experience.
Held at Maison Prunelle’s Beirut restaurant, the exclusive evening welcomed distinguished guests from Lebanon’s hospitality, culinary, and design circles. Attendees explored bread’s cultural and creative significance through a refined sensory journey that united art and taste.
The evening opened with a welcome drink, followed by a collaborative performance from chefs Rody Rizk and Charles Azar, who crafted an edible masterpiece from bread, sugar, and chocolate. The unveiling of this striking work of art at the end of the dinner embodied the event’s theme, transforming a humble ingredient into a symbol of creativity and craftsmanship.
Guests then enjoyed an elegant gala dinner inspired by bread’s versatility and its symbolic role in culinary traditions. The venue, designed by Exotica, featured bread sculptures, floral arrangements, and candlelight, creating a warm and poetic atmosphere.
This marked the first World Bread Day celebration of its kind in Lebanon, emphasizing Maison Prunelle’s dedication to merging design and gastronomy. Attendees also received exclusive personalized gifts, adding a thoughtful touch to the celebration. With B-digital as its creative and digital partner, the event showcased Lebanon’s unique ability to transform everyday traditions into extraordinary artistic experiences.
NEW IN QATAR 2025: THE FRESHEST RESTAURANTS THAT OPENED
Qatar’s food scene is rapidly evolving, and 2025 is shaping up to be a remarkable year for gastronomes. From elegant fine-dining venues to charming local spots, a surge of new restaurants has arrived, each offering a unique twist. Prepare to discover daring flavors, inventive concepts, and memorable dishes, these are the standout restaurant openings in Qatar for 2025 so far.
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BAR DU PORT
Bar du Port Doha is the latest and most glamorous addition to Qatar’s evolving hospitality scene. Nestled on the exclusive Al Maha Island in Lusail, this stylish venue brings a sophisticated touch of the French Riviera to the heart of the Middle East. Originally launched in Beirut in 2016, Bar du Port quickly rose to prominence with its seamless fusion of coastal charm, elegant aesthetics, and vibrant energy. Now, with successful ventures in Dubai and Cairo, the brand has anchored itself in Doha with a venue that perfectly reflects its signature ethos: relaxed luxury, effortless style, and a cosmopolitan spirit.
Type of cuisine: Mediterranean cuisine
Address: Maha Island, Lusail, Qatar
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FENYAL
Fenyal, located on Crystal Walk in Gewan Island, Doha, is a refined yet welcoming restaurant that celebrates traditional Qatari cuisine in a cozy, culturally inspired setting reminiscent of a local majlis. Known for its warm ambience and authentic flavors, Fenyal offers all-day breakfast and classic Qatari dishes such as balaleet, foul, chicken nashif, and ribs on hummus.
Type of cuisine: Qatari cuisine
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JAMAVAR
Under the guidance of Culinary Director Chef Surender Mohan, Jamavar Doha offers a curated journey through India’s diverse culinary heritage. The extensive menu covers all regions of India. Signature dishes range from Old Delhi butter chicken to Kerala-style beef. It also includes refined small plates and several dishes from the tandoor, such as succulent lamb chops. Fine ingredients are used, and bold flavors are delivered. The spicing is impressively well-judged.
Type of cuisine: Indian cuisine
Address:Al Corniche, Doha, Qatar, at Sheraton Grand Doha Resort& Convention Hotel
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KOO MADAME
Koo Madame at the Rosewood Hotel Doha is an elegant and theatrical Chinese dining experience. Inspired by the glamour of 1920s Shanghai and the icon Madame Wellington Koo, the restaurant offers an authentic journey through Chinese cuisine, featuring Cantonese and Northern specialties. Signature highlights include wood-roasted Beijing duck carved tableside, hand-pulled noodles, and hand-folded dim sum, all served in an exquisite Art Deco setting.
Type of cuisine: Chinese cuisine
Address: Building 11, Marina District, Street 309, Lusail, Qatar
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MR. & MRS HAWKER
Mr. & Mrs. Hawker at Andaz Doha by Hyatt offers an elevated and vibrant take on iconic Singaporean hawker street food. The restaurant captures the energetic “shiok” vibes of the Lion City’s beloved food stalls, with a lively open kitchen creating bold flavors. Diners can enjoy classic hawker hits like Chili Crab, Laksa, and Hainanese Chicken cooked live.
Type of cuisine: Singaporean cuisine
Address: Diplomatic Street 23, Zone 61, Doha 3rd Floor, Andaz, Doha, Qatar
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SIGNATURE BY MARZA
Signature by Marza is a premier dining destination in Doha, Qatar, offering a fusion of global cuisines in a luxurious yet accessible setting. This three-story restaurant combines fine dining with versatile event spaces, making it a standout in the local hospitality scene.
Type of cuisine: South Indian, Arabic, European, and Chinese cuisines cuisine
Address: F8X+7HG, Salwa Rd, Doha, Qatar
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ZORBA
Nestled along the picturesque seafront of The Pearl-Qatar, Zorba Doha offers an authentic Greek dining experience in the heart of Doha. Located within the luxurious St. Regis Marsa Arabia Island, this vibrant restaurant invites guests to indulge in Greek-inspired lunch and dinner dishes while enjoying mesmerizing views of the sea.
Type of cuisine: Greek cuisine
Address:Island, The Pearl, Doha, Qatar
With over two decades of culinary experience spanning fine dining, hospitality, and innovation, Chef Elie Lteif, Culinary Advisor at Nestlé Professional, has carved a name for himself as a creative force in the kitchen. Blending his Lebanese roots with French culinary training, Chef Lteif brings a refined yet soulful approach to modern cuisine, one that celebrates authenticity, balance, and emotion on every plate. In this interview, Chef Lteif shares the story behind his passion for cooking, his culinary philosophy, and his vision for the future of food, all rooted in heart, heritage, and innovation.
1. What inspired you to become a chef, and how does that story shape your cooking today?
My inspiration to become a chef comes from a deep love for cooking, and a bit of coincidence that shaped my path. The hospitality school was just a minute’s walk from my home, and since childhood, I often watched the students entering the building with curiosity, wondering what they were learning inside.
After completing my brevet, I wasn’t sure which direction to take, as I was more interested in technology and IT at the time. My twin brother decided to apply to the hospitality school, and I chose to follow him. What started as a spontaneous decision soon became a turning point in my life.
The moment I stepped into the kitchen, I felt something special, a sense of creativity, precision, and passion that truly resonated with me. From that day, I knew this was where I belonged. Cooking became more than a profession; it became my language, my art, and my way to connect with people.
Even today, this story reminds me to stay curious, to never stop learning, and to cook with the same passion and excitement that first brought me into the kitchen.
2. Which dish best represents your style — and why?
For me, any dish that carries creativity and delivers a clear message through its flavors truly represents who I am as a chef. I believe that great cuisine begins with respect for fresh ingredients, which I love to combine with well-prepared proteins to create harmony on the plate.
One of the styles that best expresses my culinary identity is cooking over charcoal — pairing perfectly grilled meats with crispy garnishes and fresh, vibrant sides. I believe that three elements make food truly enjoyable: freshness, crispiness, and a melting texture that brings comfort and satisfaction.
When you take a bite of perfectly charred meat paired with a crispy garnish and fresh vegetables crafted with innovation, that’s when a dish speaks for itself, balanced, flavorful, and memorable. That’s the kind of experience I aim to create every time I cook.
3. What are the three ingredients you always keep in your kitchen?
As a Lebanese chef, I always carry with me the philosophy and treasures of my home kitchen. There are three ingredients I can never be without: olive oil, basil, and butter.
Olive oil represents authenticity and warmth; it brings life to any dish and instantly connects with the customer through its aroma and richness. Basil, one of my favorite herbs, adds freshness and a distinctive aroma that transforms a dish, creating moments of flavor that few other herbs can offer. And then there is butter — the essence of comfort and refinement. It enhances sauces, enriches gratins, and elevates every main dish with its silky, creamy texture.
Having started my career in French cuisine, I’ve developed a deep respect and commitment to butter as an ingredient that defines balance and elegance. Together, these three ingredients reflect my culinary identity — a blend of Mediterranean soul and international technique, where every dish tells a story of passion, flavor, and heritage.
4. What is your philosophy or motto?
Cook with heart, serve with soul.
5. What is your dream in life?
My dream is to have my own intimate 50-seat restaurant, where every guest enjoys a truly memorable experience. It will be a hub of creativity, passion, and flavor, reflecting my Lebanese roots, French culinary training, and the 23 years I have devoted to this craft, with many more to come.
As a chef, I aspire to inspire people through food, to create dishes that connect cultures and evoke emotion. Beyond serving unforgettable meals, I aim to inspire the next generation of chefs by sharing my journey, my story, and my love for the kitchen, helping them discover their own path and passion for the culinary arts.
6. What are your current projects and plans?
As an Advisory Chef for Nestlé Professional, I drive innovation by transforming ideas into culinary experiences, from collaborating with clients to designing and developing solutions for upcoming product launches. This role pushes me to constantly explore new techniques, create trends, and reimagine how our products can inspire chefs and delight consumers.
It’s a space where creativity has no limits, and every project challenges me to elevate flavors, presentation, and concepts, setting new benchmarks in the culinary world.
MEET OTHER CHEFS
RESTAURANT IN OMAN |
ROBERTO’S
AN ITALIAN JEWEL BY THE SEA
Tucked into the picturesque coastline of Oman’s capital, Roberto’s Muscat offers more than just a meal—it delivers an experience. Situated in the elegant surroundings of The St. Regis Al Mouj Muscat, this new addition to the city’s dining landscape channels the romance of the Italian Riviera, while embracing the tranquil rhythm of the Gulf of Oman.
Roberto’s Muscat prides itself on an authentic Italian and Mediterranean-inspired menu that celebrates high-quality ingredients and culinary craftsmanship. Think wild-caught fish, prime-aged meats, succulent seafood, organic produce, and desserts that linger in the memory. Dishes are prepared in ways that let the flavors shine; elegant, yet rooted in tradition.
From its cooled outdoor terrace overlooking the water to its refined indoor space, the design finds the sweet spot between relaxed elegance and upscale comfort. The terrace seats 24, creating an intimate al fresco setting; the indoor dining areas accommodate around 82 guests. There’s also Scala Lounge, a speakeasy-style bar offering rare spirits, crafted cocktails, and live entertainment—perfect for those lingering evenings.
Roberto’s isn’t just about food, it’s about capturing the essence of La Dolce Vita. Every facet, from menu selections to décor and location, has been curated to bring a sense of Italian passion, relaxed glamour, and romance. Sea breezes on the terrace, artful plating, sunset views; it’s a place where moments feel indulgent and time slows down a little.
Cuisine: Italian cuisine.
Recommended dishes: Manzo Carpaccio, Fettuccine Roberto’s, Pizza Roberto’s, and Ossobuco alla Milanese.
Address: Al Mouj, Muscat, Oman
OTHER RECOMMENDED RESTAURANTS IN THE REGION
DESIGN & DESTINATIONS |
THE MIDDLE EAST’S MOST CREATIVELY DESIGNED HOTELS
From parametric glass cubes to hotels suspended over racetracks, the Middle East has become a canvas for architectural imagination. While food remains the soul of hospitality, design has become its languagem daring, sculptural, and unafraid to dream.
Discover extraordinary hotels that prove creativity has no borders, only possibilities.
Burj Al Arab Jumeirah
Dubai, United Arab Emirates
Architect: Tom Wright, WKK Architects
Rising like a sail above the Arabian Gulf, the Burj Al Arab remains Dubai’s most dramatic symbol.
Built on its own island, it’s both architectural feat and cultural icon.
Inside, gold-leaf columns, marble staircases, and a 180-meter atrium turn luxury into theatre.
The blueprint of modern Middle Eastern grandeur.
Four Seasons Hotel Kuwait at Burj Alshaya
Kuwait City, Kuwait
Architects: Gensler / Yabu Pushelberg
Modern sophistication wrapped in bronze laser-cut mashrabiyas.
This tower filters sunlight through geometric lattices that shimmer by day and glow by night.
Inside, sculptural chandeliers and reflective marble surfaces create a sense of movement and depth.
A bold reinterpretation of heritage through technology.
Gevora Hotel
Dubai, United Arab Emirates
Architects: AECOM / Hircon International
At 356 meters, Gevora stands as the tallest hotel in the world.
Its gleaming gold-clad façade captures sunlight like liquid metal, transforming height into spectacle.
A symbol of Dubai’s relentless vertical ambition.
When scale becomes a form of art.
Katara Towers
Lusail, Qatar
Architects: AEB Qatar / Katara Hospitality
Rising above the Lusail Marina, Katara Towers is one of Qatar’s most distinctive landmarks. Its twin arcs mirror the nation’s crossed-sword emblem, blending symbolism and engineering in perfect balance. Inside, two worlds unfold: Raffles Doha, refined, residential luxury and Fairmont Doha, bold, contemporary flair. With its sculptural curves, reflective façades, and skyline presence, Katara Towers turns cultural pride into architectural poetry.
National identity meets futuristic design.
ME Dubai
Dubai, United Arab Emirates
Architect: Zaha Hadid Architects
Housed within The Opus, a sculptural glass cube pierced by a void, ME Dubai is the only hotel in the world fully designed, inside and out, by the late Zaha Hadid.
Its fluid geometry, futuristic atrium, and custom furniture turn structure into sculpture.
A pure embodiment of movement, light, and vision.
When architecture becomes an experience.
Nujuma Ritz-Carlton Reserve
The Red Sea, Saudi Arabia
Architects: Foster + Partners
Floating on the turquoise waters of the Red Sea, Nujuma is the first Ritz-Carlton Reserve in the Kingdom, and among the most visionary.
Its circular villas and curved decks evoke seashells scattered across the lagoon, blending futuristic minimalism with an intimate connection to nature.
Designed for seclusion and serenity, it captures the spirit of Saudi Arabia’s new coastal luxury movement.
A celestial escape where architecture drifts like a constellation.
W Abu Dhabi – Yas Island
Abu Dhabi, UAE
Architects: Asymptote Architecture
If Formula 1 had a five-star suite, this would be it.
Built directly above the Yas Marina Circuit, this hotel is wrapped in a kinetic LED grid shell that glows and shifts colors like a living creature.
From its glass bridge over the racetrack to its digital façade, W Abu Dhabi is what happens when architecture meets adrenaline.
WHAT’S NEW |
KARIBU REVIVES THE SPICE ROUTE WITH ENCHANTING CULINARY NIGHTS
Starting this October, St. Regis Al Mouj Muscat Resort reintroduces Karibu, its signature restaurant, inviting guests on a captivating journey through the historic Spice Route with themed dining experiences celebrating heritage, flavor, and hospitality.
The St. Regis Al Mouj Muscat Resort proudly unveils the reimagined Karibu, its signature restaurant inspired by the legendary Spice Route. True to its Swahili name meaning “Welcome,” Karibu invites diners to embark on an evocative journey through flavors and cultures that connect Zanzibar, India, and Oman — the heart of this historic trade passage.
With an elegant and vibrant setting, Karibu’s refreshed menu pays homage to centuries of culinary exchange. Each dish reflects the essence of the spice trade, weaving together bold flavors, fragrant blends, and timeless recipes. Guests are treated to a sensory exploration where every plate tells a story of heritage and hospitality.
Throughout the week, Karibu celebrates themed culinary nights that highlight the region’s diverse traditions. Curry Nights on Tuesdays feature seven varieties of rich, comforting curries accompanied by fresh salads, rice, and breads. Wednesdays bring “Meat Me at Karibu,” an indulgent grill experience with premium cuts marinated in signature spice blends.
Seafood lovers can delight in Omani Grill Seafood Nights every Thursday, showcasing freshly caught local favorites — from Omani lobster to yellowfin tuna, expertly charcoal-grilled and infused with authentic Omani spices. Fridays burst with rhythm and flavor during Zanzibari Nights, where guests enjoy aromatic barbecues, coconut rice, and live Zanzibari music that evoke East Africa’s coastal spirit.
Program:
Curry Nights
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- Every Tuesday from 6:30 PM to 11:00 PM
- Guests enjoy a hearty curry experience with their choice of two flavorful curries, accompanied by fresh salads, rice, a variety of flatbreads, and refreshing soft drinks. Features seven distinct types of curry.
Omani Grill Seafood Nights
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- Every Thursday from 6:30 PM to 11:00 PM
- A seafood buffet showcasing the freshest local catch expertly charcoal grilled with authentic Omani spices. Highlights include Omani Lobster, Shari Fish, Sultan Ibrahim, Fresh Hamour, Octopus, Crab, Shrimp, Jumbo Shrimp, Squid, and Yellow Tuna.
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Zanzibari Nights
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- Every Friday from 6:30 PM to 11:00 PM
- A lavish BBQ spread complemented by live Zanzibari music. Culinary highlights include Zanzibari Seared Tuna, Coconut Rice (Wali wa Nazi na Saladi ya Mboga), Tanzanian Samosas, Kuku wa Kupaka, Ndizi Nyama, and various salads.
Meet Me at Karibu
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- Every Wednesday from 6:30 PM to 11:00 PM
- An evening of perfectly grilled meats marinated with signature spices, served from a live counter. Signature dishes include mishkaks, boneless chicken with Chef Khamis’ spices, tikka tandoor, boneless lamb, beef tegelyah, and Dawood Basha, complemented by starters, homemade bread, and desserts.
