WHAT’S NEW |
MULTI-EVENTS U.S. BEEF PROGRAM BUILDS DIVERSE SKILLS AND CULINARY VIBRANCY AMONG EGYPTIAN CHEFS
U.S. Meat Export Federation (USMEF) and the Texas Beef Council (TBC), in partnership with the Egyptian Chefs Association, launched a dynamic multi-event program to bolster Egypt’s burgeoning hospitality industry through technical seminars, hands-on trainings, and competitions.
A culinary voyage commenced at Modern Culinary, where 25 talented young chefs delved into the world of U.S. beef. Through an immersive U.S. beef masterclass and hands-on training, they embarked on an exceptional educational journey.
The adventure continued at the prestigious Steigenberger Hotel, uniting 60 top-tier executive chefs, F&B directors, hotel/restaurant managers, foodservice operators, and traders.
Under the guidance of Head Chef Lubna Alamat and Head Butcher Ziad Muasher, with coordination by USMEF Representative Lina Kanaan, participants immersed themselves in cutting-edge cookery demonstrations and explored diverse scientific and technical topics.
During these enlightening sessions, participants compared tenderloin and striploin, emphasizing the role of ribeye in the grading system. Discussions clarified terminology distinctions, correlated grading with USDA stamps, and addressed packaging differences.
Beyond theory, chefs mastered precise steak portioning and expert reverse-searing techniques. They actively participated in hands-on activities, including trimming and portioning U.S. beef cuts.
Concepts like resting and carry-over cooking were highlighted, along with insights into flank steak’s unique characteristics and the importance of cutting against the grain.
Marinades, dry rubs, and culinary techniques were explored, including smoking briskets and the art of low and slow cooking, showcasing U.S. beef’s versatility, even with lesser-known cuts like braised short ribs.
Upon mastering these culinary applications, participants enjoyed a hands-on carving and tasting session, featuring expertly prepared cuts, from succulent short ribs to perfectly Reverse Seared Ribeye and Striploin Steaks, all served in rich, savory gravy.
This culinary journey received invaluable support from USMEF and TBC, extending to the highly anticipated Hotels’ Buffet Challenge 2023, hosted by the esteemed Egyptian Chefs Association (ECA) at the InterContinental City Stars Hotel.
Renowned chefs from various hotels showcased their talents, with Steigenberger Hotel’s team, led by Chef Hossam Soleiman, claiming the first place.
The grand finale included an unforgettable Award Ceremony, where USMEF and TBC awarded challenge cups, medals, trophies, and custom-made butcher’s knives to winners, recognizing their remarkable achievements.
This partnership with ECA showcased diverse U.S. beef muscle cuts in the Egyptian market, highlighting their quality, taste, and tenderness.
Sponsored by USMEF and TBC, it promises a pivotal role in the success of the Hotels’ Buffet Challenge 2023, marking a significant milestone in Egypt’s culinary landscape.
RESTAURANT IN KSA |
THARA
A TASTE OF SAUDI HERITAGE
Nestled in the heart of Riyadh, Thara is more than a restaurant—it’s a journey into the rich culinary and cultural heritage of Saudi Arabia. From the moment you step through its ornate wooden doors, you are greeted by interiors inspired by classic Najdi architecture: sand-colored walls, rustic wooden furniture, patterned carpets, and soft, warm lighting that create a cozy and inviting atmosphere. Whether seated indoors or on the night-lit patio, Thara offers a relaxed, culturally immersive dining experience.
Thara’s menu is a love letter to traditional Saudi cuisine. Each dish is designed to be shared, making it an ideal choice for families and groups seeking a communal dining experience.
Beyond its food, Thara excels in offering warmth and hospitality. The attentive staff guide first-time visitors through the menu, ensuring everyone experiences the full depth of Saudi flavors. The combination of heritage-inspired ambiance, rich, traditional flavors, and thoughtful service makes Thara a must-visit destination for anyone looking to explore Saudi culture through its cuisine.
In a city brimming with modern dining options, Thara stands out by staying true to its roots. It’s a place where tradition meets comfort, inviting guests to savor not just a meal but the essence of Saudi Arabia itself.
Type of Cuisine: Saudi cuisine.
Recommended dishes: machboos, saleeq, and jareesh.
Address: Abi Bakr As Siddiq Branch Rd, An Narjis, Riyadh 13327, Saudi Arabia
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RESTAURANT IN QATAR |
FENYAL
A MODERN CELEBRATION OF QATARI FLAVOR
Recommended dishes: Qatari foul, chicken nashif, and rahash bomb.
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RESTAURANT IN KSA |
MARAYA SOCIAL
DINING ABOVE THE DESERT AT ALULA
Perched atop the world‑famous mirrored Maraya Concert Hall in AlUla, Maraya Social delivers more than just a meal — it delivers an unforgettable experience. As you step inside, sleek, contemporary décor surrounds you: emerald‑green seats, golden lamps, hanging greenery, and a long marble bar complement the mirrored façade, which reflects the surrounding desert landscape.
Acclaimed chef Jason Atherton brings AlUla its first permanent fine‑dining venture with Maraya Social. He crafts a refined menu that weaves together Mediterranean, British, and Arabian influences, using seasonal, locally‑sourced produce to create every dish with care and intention.
The layout encourages conviviality, with sharing‑plate style dining that invites friends and family to relax and connect over each meal. Whether you settle into the indoor lounge, the rooftop terrace under the stars, or a seat on the panoramic viewing terrace, sweeping vistas of the desert rocks and Ashar Valley unfold before you.
Type of Cuisine: Mediterranean, British and Arabian cuisine.
Recommended dishes: goat‑cheese tortellini, salt‑baked beetroot, Josper‑grilled côte de boeuf, and honey‑pistachio cake.
Address: 3F Maraya Concert Hall, DAGA9070, العلا 1194, 4275, Al Otheeb 43536, Saudi Arabia
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RESTAURANT IN LEBANON |
MADAME
A NEW CULINARY CHAPTER AT SURSOCK MUSEUM IN BEIRUT
Madame at BURJ on BAY is a dining destination that redefines the fine dining experience, blending classic French techniques with delicate Asian influences. Inspired by the prestigious Le Cordon Bleu culinary tradition, the restaurant offers modern French cuisine that surprises and delights at every turn. Each dish reflects a harmonious balance of tradition and innovation, inviting diners to embark on a curated gastronomic journey.
The ambience at Madame is as thoughtfully crafted as the menu. Designed as a “Maison Festive,” the restaurant transforms throughout the evening, offering a refined and calm setting at the start, gradually evolving into a lively, artful, and social environment. Every detail, from the décor to the lighting and music, is orchestrated to create a sensory experience that complements the culinary artistry.
The restaurant typically opens from 6:00 PM, making it ideal for evening dining and celebrations. Its menu showcases the mastery of French cuisine while embracing global flavors, providing a fresh perspective on timeless dishes.
Type of Cuisine: French Asian cuisine.
Recommended dishes: tartare de saumon royal, escargots à la bourguinione, and oreille d’éléphant.
Address: Burj on Bay, Kfaryassine, Lebanon
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Chef Alan Geaam invites readers on a personal and delicious journey through the Levantine sweet traditions in his new book, Love & Baklawas, published by Webedia Books. This collection, which serves as an echo to the opening of his Parisian tearoom, features 65 authentic and revisited recipes. It offers an immersion into the history, traditions, and emblematic ingredients of the region, all seen through the eyes of a chef deeply connected to his roots.
Born in Liberia and raised in Lebanon, Alan Geaam shares the sweet memories that shaped his youth, providing welcome moments of indulgence during a modest childhood marked by war. The book starts in Tripoli, the Lebanese capital of sweets where pastry is an integral part of the art of living. From this starting point, the chef presents his vision of iconic cakes and flavors that have built the sweet heritage of the Middle East, spanning from Turkey to Jordan and including Iran.
Whether you’re a seasoned baker or simply a lover of Middle Eastern sweets, this book promises to unlock the vast, often underestimated, sweet treasures of the region, from the simplicity of mouhalabieh to the complexity of the chef’s own stunning reinterpretations.
RECOMMENDED BOOKS
In a nightlife scene that’s constantly evolving, some talents rise through passion, precision, and an unshakable dedication to their craft. Hussein Debes is one of them. In this interview, He opens up about the mentors who inspired him, the flavors that drive him, and the advice he wishes every young bartender could hear.
Tell us about how you first got started in bartending
I really started bartending with Walid Merhi and Riad Abou Lteif at Ferdinand in Hamra, Beirut. I spent almost five great years there. After that, I moved into the clubbing scene, working at Factory with Alex Haidar. Today, I’m with 7 Management alongside Mr. Rabih Fakhreddine.
What advice would you give to young bartenders?
As a bartender—and now as a manager—my advice to young bartenders is simple: do this job with love and passion. Opportunities and success will come if you truly enjoy what you do. But staying behind the bar without passion isn’t for everyone. You need to love the craft.
What’s your favorite drink and why?
My favorite drink is the Manhattan. I’m a big fan of American whiskey—both rye and bourbon. I enjoy sweet and bittersweet flavor profiles much more than sour drinks, and the Manhattan really captures that balance.
RESTAURANT IN JORDAN |
BAIT SHAKER
JORDAN’S HAVEN OF NATURE AND FLAVOR
Tucked away in the rolling highlands of Al‑Salt, Jordan, Bait Shaker offers more than just a restaurant; it’s a full nature-driven experience, blending culinary delights with eco-adventure, community, and local culture. It sits in Al-Subaihi, a scenic region that bridges the elevated terrain of Al-Salt and the lush lowlands of the Jordan Valley. The landscape here is gentle and inviting, marked by olive groves, oak trees, and soft golden light that bathes the hills at dawn and dusk.
The founder, Dr. Ahmad Shaker, envisioned a place where local community, sustainable business, and nature could come together. Rather than just being another restaurant, Bait Shaker aims to be a destination: a place that supports local employment (many of its staff come from the Al-Subaihi community), connects visitors with the land, and offers a variety of ways to enjoy the outdoors.
At its heart, Bait Shaker is a restaurant. But it’s not just about eating, it’s about tasting Jordan. The menu emphasizes local and Middle Eastern cuisine, using ingredients sourced from nearby producers. Whether you’re there for a hearty breakfast, a relaxed lunch, or a dinner under the stars, there’s something for every palate. The restaurant also has a relaxed outdoor dining atmosphere that invites visitors to slow down and soak in the surroundings.
Type of cuisine: Levantine cuisine with a twist.
Recommended dishes: grilled halloumi pistachio fingers, kebbeh nayyeh, and mixed grills.
Address: Al Salt, Jordan
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Serves 8 | Prep/cooking 45 min
INGREDIENTS |
- 400 ml olive oil
- 120 g flaked almonds or pine nuts
- 600 g brown onions
- 800 g finely ground beef
- 4 tsp salt
- 4 tbsp ground cinnamon
- 4 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 20 sheets (30 × 20 cm) filo pastry (cut in half to make 40 rolls)
- 250 ml pomegranate molasses (for dipping)
- 1 kg yogurt (for dipping/side)
- 20–30 bottles ayran (optional)
PREPARATION |
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Fry the almonds or pine nuts until golden. Remove and drain on paper towels.
- In the same pan, add onions and cook until translucent. Add beef, salt, and spices. Stir until browned, then mix in the toasted nuts. Let cool.
- Preheat the oven to 200°C (400°F) and grease a baking sheet with olive oil.
- Cut filo sheets in half lengthways. Place 2 tablespoons of filling along one edge, leaving a 1 cm margin on three sides. Fold in edges and roll tightly into a cigar shape, brushing with olive oil as you go.
- Repeat until all pastry and filling are used.
- Brush rolls generously with olive oil and bake for 10–13 minutes, until golden and crisp.
- Serve immediately with pomegranate molasses and thick yogurt for dipping. Enjoy with a cool glass of ayran on the side.
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NEWS |
FROM FRANCE TO 20+ COUNTRIES: GAULT&MILLAU, THE GUIDE TRANSFORMING WORLD GASTRONOMY SINCE 1972
The famous Yellow Guide, a global authority in taste and talent, expands to the Kingdom and sets new standards for excellence and discovery.
Gault&Millau is one of the world’s most influential gastronomic guides. Founded in France in the late 1960s by the food critics Henri Gault and Christian Millau, it published its first national guide in 1972. From the very beginning, the brand stood out by promoting what became known as Nouvelle Cuisine, a culinary movement centered on lighter techniques, creativity, and the authentic expression of each chef’s personality.
A pioneer in modern gastronomy
Across decades, the guide has supported emerging talent, recognized established chefs, and reshaped contemporary gastronomy. It continues to highlight both refined establishments and smaller kitchens driven by passion and authenticity, keeping the spotlight firmly on creativity and excellence.
An international presence
Today, Gault&Millau operates in more than 20 countries. What began as a French initiative has become a global gastronomic media brand, offering print and digital guides, chef awards, professional recognitions, and large-scale culinary events across the world.
Gault&Millau’s mission
Gault&Millau’s core mission can be summarized in three pillars:
- Select & Recommend: Provide epicurean and curious readers with trusted recommendations, helping them discover the best that restaurant, hospitality, and F&B professionals have to offer.
- Auditing & Labelling: Use its expertise to audit and label establishments with professionalism and independence, ensuring a reliable benchmark for both the industry and the public.
- Discover & Support: Identify, highlight, and promote talent; accompany chefs on their path toward excellence; and build fair, supportive relationships within the hospitality and culinary community.
A rating system that celebrates culinary excellence
Gault&Millau evaluates restaurants on a 20-point scale, awarding one to five toques to the highest-rated establishments. The evaluation focuses entirely on what happens on the plate: the quality of ingredients, the precision of techniques, coherence of flavors, and the chef’s own identity.
Its independence and commitment to taste, rather than luxury or décor, have made it one of the most respected voices in the culinary world.
A strategic partnership for the region: A new chapter for the Kingdom
In a major development for the Middle East, HSME (Hospitality Services Middle East) and Gault&Millau have signed a partnership with the Saudi Culinary Arts Commission. This collaboration aligns international expertise with the Commission’s mission to protect, develop, and elevate Saudi culinary heritage, marking an important step in showcasing the Kingdom’s gastronomic excellence.
The very first Gault&Millau guide (printed and online), featuring a curated selection of the Kingdom’s restaurants and culinary talents, is currently being compiled. The gala will honor top chefs and industry professionals, with winners receiving their official Gault & Millau trophies and plaques, marking a pivotal moment for the Kingdom’s gastronomic landscape.
WHAT’S NEW |
This December, two of the UAE’s most forward-thinking culinary houses unite for an exclusive dining experience. Nomani, the contemporary Japanese–Korean restaurant at The Chedi Al Bait in Sharjah, joins forces with Dubai’s acclaimed Lahkee restaurant. Together, they present Nomani gets Lahkee, a three-day limited-edition menu running from 12 to 14 December 2025. The experience offers diners a rare chance to explore a cross-emirate culinary story filled with innovation and craft.
The collaboration blends Nomani’s modern Japanese–Korean flavours with Lahkee’s inventive Asian dining culture. Both brands share a strong passion for artistry, authenticity, and culinary storytelling. Guests will enjoy four signature Nomani dishes created by Chef Chris and Chef Madhu. These dishes will appear alongside Lahkee’s vibrant à la carte menu, curated by Chef Mary and Chef Mark.
This partnership highlights a growing trend in the UAE. Many chefs and restaurants are joining hands to create short-term menus that merge distinct culinary identities. For three days only, Lahkee will showcase Nomani’s refined flavours next to its own bold interpretations. The result is a unique dining journey that reflects the strengths of both kitchens.
The event follows a first-come, first-served policy due to limited seating. Guests are encouraged to arrive early to secure a table. Dining hours run from 12:00 PM to 10:00 PM, giving visitors ample time to experience this creative exchange between Sharjah and Dubai.
