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.
In the heart of Dubai’s vibrant culinary scene, COYA stands out not only for its bold Peruvian flavors but also for the passion and precision behind every dish. At the helm is Head Chef Marques Tone, a culinary talent whose journey into the kitchen was anything but conventional. What began as a part-time job during his studies evolved into a lifelong pursuit of excellence, creativity, and command in the kitchen. In this exclusive interview, Chef Marques opens up about the accidental beginnings of his career, the philosophy that drives his cooking, and the dish that best reflects his refined, expressive style.
1. What inspired you to become a chef, and how does that story shape your cooking today?
Becoming a chef wasn’t something I planned—it happened by accident. I started taking on part-time jobs while studying, which eventually led me to pursue a degree in Hospitality Management. The first time I walked into a hotel kitchen, it instantly felt like the only place I belonged. It was organized chaos, and somehow, it made perfect sense to me.
That environment taught me the values that continue to define my approach to cooking today: persistence, ingenuity, and command.
Persistence means showing up every day and delivering with consistency. Ingenuity drives me to develop dishes that are not only creative but also sustainable within a high-paced service environment. And command, for me, means having deep respect—for the craft, the ingredients, the basics, and the people I work alongside.
Everything I cook is a reflection of these values.
2. What’s one dish that best represents your style—and why?
The lobster tiradito. It captures the essence of my cooking—refined, precise, and expressive. Lobster is a delicate and elegant ingredient, and tiradito, a Peruvian-style sashimi, requires technique and attention to detail to prepare.
The flavors are vibrant and layered, combining the heat of ají, the brightness of yuzu, and the depth of black lime. It’s a dish that reflects my approach in the kitchen: balance, boldness, and respect for the ingredients.
3. What are three ingredients you always keep in your kitchen?
Rice, eggs, and soy sauce. They’re simple, versatile, and foundational. With just these three ingredients, I can create something comforting, satisfying, and full of flavor.
4. What is your philosophy or motto?
My motto in the kitchen is: “Slow is smooth, smooth is fast.”
It’s a reminder to stay calm, focused, and intentional. Precision and control always lead to speed and consistency—especially in a high-pressure environment.
5. What is your dream in life?
To own a small 10–15-seater restaurant by the beach, serving dishes made from locally available ingredients. No frills—just simple, fresh food with an emphasis on the natural flavor of each ingredient.
6. What are your current projects and plans?
The focus, as always, is on enhancing the guest experience by delivering high-quality, consistent food and ensuring real value for money. We are currently running the Dubai Restaurant Week (DRW) lunch and dinner menus. The lunch menu will be updated in June, with new dishes added and some guest favorites making a return. We’re also creating special dishes for Ceviche Day and planning to host a Ceviche Masterclass, similar to the one we organized for Mamaquilla.
DISCOVER RECIPES BY CHEF RAMI JAAFAR
Eden Grinshpan’s latest cookbook, Tahini Baby, is a vibrant homage to the rich, bold flavors of Middle Eastern and Mediterranean cuisine, with a delightful, vegetable-centric twist. This 320-page collection offers over 100 recipes that are as playful and forgiving as they are flavorful, making it an essential addition to any home cook’s library.
Grinshpan, known for her dynamic presence as the host of Top Chef Canada and her previous cookbook Eating Out Loud, brings her signature warmth and enthusiasm to Tahini Baby. The book invites readers into her kitchen, encouraging a joyful and relaxed approach to cooking. It’s not just about following recipes—it’s about embracing the process, experimenting with flavors, and having fun along the way.
As the title suggests, tahini takes center stage in this cookbook. Grinshpan showcases the versatility of this creamy sesame paste, incorporating it into a variety of dishes that span from savory to sweet.
At its core, Tahini Baby is about more than just recipes—it’s about bringing people together, sharing meals, and creating joyful experiences in the kitchen.
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RESTAURANT IN KUWAIT |
SOLANGE
A THEATRICAL FEAST: THE ART OF DINING AT SOLANGE IN KUWAIT
Solange Maison is an opulent dining destination in Kuwait, conceptualized by renowned restaurateur Alan Yau—creator of global culinary brands such as Wagamama, Hakkasan, and Princi. Situated in the newly developed Salhiya extension, Solange Maison introduces a fresh perspective to the city’s upscale dining.
Drawing inspiration from the theatrical ambiance of Paris’s Moulin Rouge, Solange Maison offers an immersive experience that transcends traditional dining. The interior features plush, intimate booths encircling a central stage adorned with a grand piano, setting the stage for live musical performances that enhance the restaurant’s vibrant atmosphere.
At Solange Maison, the food is a theatrical expression of modern Chinese cuisine, reimagined with elegance and precision by the visionary Alan Yau. Every dish is a harmonious blend of flavor, artistry, and technique. Ingredients are fresh, seasonal, and often locally sourced, with an emphasis on balance and sensory experience. Complemented by beautifully crafted non-alcoholic cocktails and curated teas, the menu is both refined and accessible, offering guests an immersive culinary journey that delights from the first bite to the last.
Cuisine: Chinese cuisine.
Recommended dishes: avocado hummus, black angus carpaccio, and wagyu beef prosciutto.
Address: Mezzanine floor, 13124 Al Shuhada Street, Kuwait City, Kuwait
RESTAURANT IN UAE |
HANU
HANU DUBAI: REDEFINING KOREAN CUISINE
HANU, a new wave of contemporary Korean cuisine, is poised to redefine Korean culinary landscape in Dubai. As a homegrown brand developed by Sunset Hospitality Group, HANU seamlessly blends tradition with innovation to create a multi-dimensional dining experience that honors Korea’s cultural heritage while embracing modern culinary sophistication and refinement.
Leading HANU’s kitchen is Chef Kyung Soo Moon, a Seoul-born culinary maestro with over 24 years of global experience, including tenures at renowned establishments like SUSHISAMBA and Attiko Dubai. Chef Moon’s menu is a heartfelt homage to his heritage, offering dishes that are both authentic and inventive.
Central to HANU’s dining philosophy is the ‘Meat Me at the Grill’ concept. Each table is equipped with a bespoke Korean charcoal grill, allowing diners to witness the preparation of five premium meat cuts, tailored to their preferences and accompanied by six distinctive condiments. This interactive approach fosters a communal dining atmosphere, echoing the convivial spirit of traditional Korean meals .
For those seeking an immersive culinary journey that honors Korean heritage while embracing modern innovation, HANU Dubai offers an unparalleled dining experience.
Cuisine: Korean cuisine.
Recommended dishes: Korean beef tartare and raw red prawns. sotbab (Korean rice), alongside Crispy bulgogi, beef tartelette, accompanied by soft quail eggs and caviar, seafood ceviche, and oversized kimbap hand rolls
Address: St. Regis Gardens, Palm Jumeirah
RESTAURANT IN LEBANON |
MARACAI
MARACAI BEIRUT: A BOLD NEW TASTE OF LATIN AMERICA
Nestled in Mar Mikhael—Beirut’s epicenter of trend, flavor, and nightlife—Maracai swings open its mint-green shutters to introduce a full-blown pan-Latin experience that is as soulful as it is spirited. The moment you step inside, you’re transported into a world where tropical hues, Latin rhythms, and the hum of lively conversation fill the air. From its artfully tiled floors to the soft glow of string lights overhead, every corner whispers of bold flavors.
Currents of Latin culinary traditions flow through the menu—vivid and unapologetically bold. Think citrus-drenched ceviches, rich mole sauces, fire-grilled meats, and fresh tortillas. Each dish is a celebration of texture and flavor, rooted in authenticity yet presented with a modern Beirut twist.
Meanwhile, the cocktail corner shines just as bright. The bar at Maracai is a theater of mixology where bartenders shake, muddle, and pour with flair. Signature drinks range from spicy margaritas to playful creations and Latin American spirits. It’s a place where the night begins—and often ends—around a table scattered with tapas, laughter, and clinking glasses.
But Maracai isn’t just another bar—it’s a bold, joyful declaration of Latin America in the heart of Beirut. With its vibrant aesthetic, thoughtful menu, and infused cultural energy, it’s set to become a new favorite for foodies, adventurers, and social butterflies alike. Whether you’re craving a laid-back evening with friends, a danceable Friday night, or simply a taste of Latin soul, Maracai is where the magic happens this season.
Type of Cuisine: Latin cuisine.
Recommended dishes: Argentinian Choripán, tacos, and arepas.
Address: Al Arz, Beirut
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THE SACRED RYTHM OF SEASONAL EATING: A PORTAL TO IMMUNITY, DEEP HEALING, AND PLANETARY HARMONY
In today’s fast-paced world, where strawberries show up in winter and chicken is vacuum-sealed year-round, we forget something essential: food is not just fuel. It’s rhythm. It’s medicine. It’s remembrance. To reclaim our vitality and support our immune system naturally, we must return to nature’s cycles. Seasonal eating is the ancient wisdom that reconnects us to the Earth, supports gut health, and boosts immunity.
Why Seasonal Eating Supports Immune System Health
Every fruit, vegetable, herb, and ethically-raised animal product carries an energetic signature aligned with the season it was meant to grow in. Eating with the seasons aligns us with the Earth’s intelligence—an intelligence that recalibrates our own immune system.
Your immune system is not separate from your environment. It listens. It learns. It adapts.
When You Eat Seasonally, You:
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Feed beneficial gut microbes—the root of 80% of your immune function.
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Avoid immune confusion from hybridized, off-season foods.
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Support mucosal immunity by syncing with nature’s rhythms.
Think of seasonal foods as immunological messages from nature. When you consume what your body is naturally designed to digest during each season, inflammation decreases, resilience builds, and vitality flows.
Seasonal Food and Its Role in Natural Immunity
Eating seasonal produce isn’t just healthy—it’s strategic immune support. Each season offers specific foods that nourish different parts of your immune system.
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Spring: Bitters and wild greens (like dandelion and chicory) support lymph flow and liver detox, cleansing immune channels after winter.
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Summer: Cooling, hydrating foods (like cucumbers, tomatoes, and berries) calm inflammation and prevent heat-triggered immune flare-ups.
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Autumn: Roots and squashes provide slow-burning energy, supporting adrenal health and immune stability as the cold approaches.
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Winter: Broths, healthy fats, and warming meats nourish the thymus, bone marrow, and cellular repair systems.
This is how natural immunity was meant to be built—in rhythm, in sync, in reverence.
The Sacred Role of Animals in Immune Support
There is nothing unethical about consuming animals when it’s done in reverence and ecological harmony. When raised on regenerative, biodynamic farms, animals provide vital nutrients for immune health.
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Spring lamb & goat: Rich in zinc, selenium, and B12—key nutrients for white blood cell formation and immune defense.
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Summer poultry: Light, easy-to-digest protein that repairs tissue and regulates inflammation.
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Winter beef & bone broth: Provide collagen and gelatin to strengthen gut lining and modulate immune response.
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Raw, seasonal dairy: Fermented or raw goat, sheep, or A2 cow milk is probiotic-rich, nurturing gut flora and immune signaling.
We’re not just eating meat—we’re feeding the deep intelligence of the body. But this only works when animals live with the land, not against it.
Biodynamic Farming: Where Immune Resilience Begins
Biodynamic agriculture is more than organic—it’s holistic, regenerative, and spiritually aware. It treats the farm as a living immune-activated ecosystem.
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Seeds are planted in tune with lunar and cosmic rhythms.
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Herbal composts replace synthetic fertilizers.
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Animals graze and fertilize in harmony with the land.
Food grown this way carries vibrational frequency—a living intelligence that educates your immune system in safety, coherence, and adaptability.
Unlike sterile, industrial food, biodynamic produce and pasture-raised meat support gut health, balance the nervous system, and build immunity naturally.
A Regenerative Approach to Immune System Health
Eating seasonally and ethically is not about dietary perfection. It’s about remembering our connection to the Earth and honoring the ecological intelligence of our bodies.
When you choose seasonal foods:
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You stabilize your gut microbiome.
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You increase your immune adaptability.
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You break free from ultra-processed, immune-disrupting systems.
This is a quiet revolution. One bite at a time.
Final Invitation: Reclaim Your Natural Immunity
You don’t need a trend or a label. You just need to listen—to the Earth, to your gut, to the ancient intelligence inside your cells.
Let food become sacred again. Let meals become medicine. Let your immune system be built the way nature intended.
You are nature. You are immune. And nature is rising again.
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THE NEW TASTE OF KSA: RESTAURANTS THAT OPENED IN 2025
Saudi Arabia’s culinary landscape is experiencing a dynamic transformation in 2025, with Riyadh and Jeddah at the forefront of this gastronomic evolution. Both cities are witnessing a surge of innovative dining establishments, blending international flavors with local traditions, and offering residents and visitors an array of new culinary experiences.
RIYADH
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BENOIT
Direct from the streets of Paris to Riyadh’s King Abdullah Financial District, Benoit brings a timeless French bistro experience, now under the culinary direction of Michelin-starred Alain Ducasse.
Date of opening: April 23
Type of cuisine: French bistro
Address: Al Aqiq, Riyadh 13519, Saudi Arabia
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CASA MYRRA
Casa Myrra offers a Mediterranean dining experience that blends the flavors of Greece and Spain. The restaurant’s ambiance is characterized by warm, earthy tones and rustic decor, creating a cozy yet sophisticated atmosphere.
Date of opening: April 11
Type of cuisine: Greek and Spanish cuisine
Address: As, Olaya St, As Sahafah, Novotel, Riyadh Saudi Arabia
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CHOTTO MATTE
Chotto Matte is Riyadh’s bold new Nikkei destination, fusing Japanese and Peruvian cuisine in a high-energy setting, complete with graffiti art, lush greenery, and a dramatic robata grill .
Date of opening: January 28
Type of cuisine: Japanese cuisine
Address: 3004 Innovation Blvd, RRAA7229, 7229, Riyadh 13519, Saudi Arabia
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L’OCCITANE CAFÉ
L’Occitane Café offers a charming slice of Provence in Riyadh’s Diplomatic Quarter, blending a beauty boutique and café under one roof .
Date of opening: March 16
Type of cuisine: Café
Address: Nad Al Sheba 1 Intersection Street – 5 & 20 – 5 – Dubai – United Arab Emirates
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PHET PHET
Bringing the bold flavors of Bangkok to Riyadh, Phet Phet elevates Thai street food in a sleek, minimalist space with neon accents . Expect intense spice across dishes— all served in a buzzing, energetic environment.
Date of opening: February 18
Type of cuisine: Thai cuisine
Address: RGHB7984, 3250 Takhassusi Branch Road, 7984، Riyadh 12364, Saudi Arabia
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SASANI
Sasani offers a refined dining experience in Riyadh, focusing on contemporary cuisine that blends traditional flavors with modern techniques. The restaurant’s elegant ambiance and meticulously crafted dishes make it a notable addition to the city’s culinary scene.
Date of opening: April 1
Type of cuisine: Persian cuisine
Address: RRHA6869, 3340 Suwayd Ibn Harithah, Hittin, 6869, Riyadh 13516, Saudi Arabia
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ISABEL MAYFAIR
Bringing London’s elegance to Riyadh’s As Sulimaniyah district, Isabel Mayfair offers Mediterranean-inspired cuisine in a setting reminiscent of a Gatsby-era mansion.
Date of opening: February 14
Type of cuisine: European cuisine
Address: 3818 Al Ayinah, As Sulimaniyah, 8327, Riyadh 12223, Saudi Arabia
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TALEED BY MICHEAL MINA
Located in the historic Diriyah, Taleed by Michael Mina celebrates Mediterranean flavors infused with Hejazi influences. The restaurant harmonizes locally sourced ingredients with globally inspired techniques, offering a unique dining experience that reflects the rich culinary heritage of the region .
Date of opening: February 3
Type of cuisine: Mediterranean and Hijazi cuisine
Address: 7628 King Faisal Ibn Abd Al Aziz, Road, Riyadh 13712, Saudi Arabia
JEDDAH
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BLACK TAP
Originating from New York, Black Tap has made its way to Jeddah’s La Paz Plaza, bringing with it a vibrant atmosphere and a menu featuring gourmet burgers and over-the-top milkshakes.
Date of opening: April 14
Type of cuisine: American cuisine.
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HAZAL
Located in Atelier La Vie, Hazal offers a Levantine dining experience with a Mediterranean twist. The restaurant’s decor features terracotta tiles, pastel tones, and natural textures, creating a warm atmosphere.
Date of opening: April 14
Type of cuisine: Levantine cuisine
Address: Atelier La Vie, 28 King Abdulaziz Branch Rd, Ash Shati, Jeddah 23514, Saudi Arabia
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KUURU
Kuuru stands out in Jeddah’s dining scene by offering a unique fusion of Japanese and Peruvian cuisines, known as Nikkei. This innovative approach has earned it the 30th spot on the Middle East & North Africa’s 50 Best Restaurants list for 2025.
Date of opening: March 7
Type of cuisine: Nikkei cuisine
Address: Al Malik Road, Al Khalidiyyah, Jeddah 23422, Saudi Arabia
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LA CANTINA
La Cantina, a beloved Mexican eatery in Jeddah, has reopened in a spacious new venue in the Al Zahraa district. Staying true to its modern Mexican roots, the restaurant offers an array of classic authentic dishes.
Date of opening: March 4
Type of cuisine: Mexican cuisine
Address: Sari Br Rd, Al Zahra, Jeddah 23424, Jeddah 23615, Saudi Arabia
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OVER MEAT
Over Meat is a haven for meat enthusiasts in Jeddah, specializing in smoked meats like brisket and ribs. The restaurant’s hearty portions and rustic ambiance make it a go-to spot for those craving robust flavors and a casual dining atmosphere.
Date of opening: March 12
Type of cuisine: Steakhouse
Address: King Abdallah Rd, An Naseem, Jeddah 23233, Saudi Arabia
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THE GOOD BUTCHER
Situated along Jeddah’s waterfront, The Good Butcher offers premium cuts of meat, including wagyu tenderloin and veal Milanese. The restaurant’s rooftop terrace provides a scenic backdrop for enjoying desserts and drinks, making it a perfect spot for evening dining.
Date of opening: February 15
Type of cuisine: Steakhouse
Address: H4Q4+796 Next to Movenpick, Ash Shati, Jeddah 23417, Saudi Arabia
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WAGYU BURGER JOINT
Wagyu Burger Joint brings its signature juicy wagyu burgers to Jeddah, featuring homemade sauces and the popular honey truffle sauce. The restaurant’s commitment to quality ingredients and flavorful combinations has made it a favorite among burger aficionados.
Date of opening: April 14
Type of cuisine: Burger place
Address: 6398 Prince Sultan Rd, Al Zahra, Jeddah 23521, Saudi Arabia
RESTAURANT IN QATAR |
ZORBA
ZORBA DOHA: A TASTE OF GREECE BY THE SEA
Type of cuisine: Greek cuisine.
Recommended dishes: Horiatiki salad, psiti melitzana, gyros kotopoulo, and rizogalo.
Address: Island, The Pearl, Doha, Qatar
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WHAT’S NEW |
PETER GAGO OF PENFOLDS HOSTS EXCLUSIVE DINNER AT JARA BY MARTÍN BEASATEGUI
On June 26, experience a rare tasting of iconic Grange vintages paired with a six-course Basque menu at The Lana – Dorchester Collection.
On June 26, Jara by Martín Berasategui at The Lana – Dorchester Collection will host a one-night-only wine dinner in partnership with Penfolds, the acclaimed Australian wine house. This exclusive evening will be led by none other than Peter Gago, Penfolds’ chief winemaker, marking his first visit to the UAE in over a decade.
Set in the intimate surroundings of the three-toque Basque restaurant, the event promises a curated journey through Penfolds’ prestigious Luxury and Icon wine collections. A highlight of the evening will be the rare opportunity to taste two exceptional vintages of Penfolds’ legendary Grange: 1983 and 1991.
The wines will be thoughtfully paired with a six-course tasting menu designed by celebrated chef Martín Berasategui. Guests can expect refined Basque flavours meticulously crafted to complement each wine. Standout dishes include Berasategui’s signature Gilda served with Champagne Thiénot and Penfolds Cuvée Brut; piquillo peppers stuffed with cod alongside Yattarna Chardonnay; and Australian Wagyu steak tartare matched with St Henri Shiraz.
The grand finale will showcase the iconic Grange vintages, delivering a memorable finish to a night celebrating exceptional winemaking and culinary artistry.
Event Details
Date: June 26
Time: 7:30 PM
Location: Jara by Martín Berasategui, The Lana – Dorchester Collection
RESTAURANT IN JORDAN |
SHAMS EL BALAD
Perched gracefully on a quiet slope overlooking the heart of downtown Amman, Shams El Balad is more than just a café or cultural space—it’s a philosophy, a movement, and a love letter to Jordan’s heritage and future. Founded with a deep respect for local traditions and a bold vision for sustainability, Shams El Balad has become a beloved landmark among locals, artists, and travelers alike.
The name “Shams El Balad” translates to “Sun of the City,” and it perfectly captures the warm, radiant essence of the space. At its core, Shams El Balad is a farm-to-table restaurant that reimagines traditional Levantine cuisine. Ingredients are locally sourced—often organic and seasonal—supporting small-scale farmers and local cooperatives. Their ever-changing menu highlights Jordan’s rich agricultural bounty: think heirloom tomatoes, wild za’atar, and fresh figs, elevated with creativity and respect.
Environmental consciousness isn’t an afterthought at Shams El Balad—it’s a guiding principle. From composting organic waste and eliminating single-use plastics to using reclaimed materials in its architecture, the place is a quiet model of how sustainability can be integrated into everyday operations without sacrificing beauty or comfort.
In many ways, Shams El Balad is not just a destination—it’s a movement. It invites Jordanians to reconnect with their land, their food, and their creative voices. It encourages visitors to reflect on the interwoven threads of community, heritage, and innovation. It’s a place where the past and future of Amman gently meet over coffee and conversation.
Type of cuisine: Levantine cuisine.
Recommended dishes: zaatar salad, sujuk and squash manaqueesh, asparagus maftoul, beef and bamyeh sajjyeh and date and rose manqousheh.
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