Where We Are Going Today: Shrimp Anatomy

The most eye-catching element of the restaurant is that the seafood of choice is cooked and served in a bag. (Supplied)
Updated 04 January 2019

Where We Are Going Today: Shrimp Anatomy

  • The restaurant encourages you to be messy while eating, so don’t worry about making a bad impression

If you’re visiting this restaurant, come prepared: Leave your etiquette at the door and be ready to get your hands messy.
Shrimp Anatomy, in Jeddah’s Al-Khalidiyyah district, is the ultimate destination for the Kingdom’s seafood lovers — and along with the great food it also allows you to have a reckless fun time. The most eye-catching element of the restaurant is that the seafood of choice is cooked and served in a bag.
Although the menu is limited, the experience provided is exceptional. For a main course, you can choose between shrimp, crab, lobster, or mussels. After you have made your decision you can flavor your dish however you want — selecting which spices to use, how hot or mild you want it, everything is up to you. When the dish arrives, the staff will provide you with gloves and an apron. The restaurant encourages you to be messy while eating, so don’t worry about making a bad impression. That’s just how its done at Shrimp Anatomy.
The restaurant staff are very friendly and knowledgeable, and the restaurant itself is cozy and welcoming. In short, Shrimp Anatomy provides the full package.


Startup of the Week: Saudi baker and chef winning hearts of food lovers

Photo supplied
Updated 20 August 2019

Startup of the Week: Saudi baker and chef winning hearts of food lovers

  • Working over 15 hours a day and being self-taught was just the start; Essam is the interior and graphic designer, the marketer, the CEO and the chef at White Mountain

A Saudi bakery and restaurant business specializing in pastries is finding its way into Saudi hearts with a delectable selection of fine Italian, French, and Swiss foods.
Ahmad Essam, 28, a self-taught baker and chef, left a productive family business to create what is now one of the most prestigious bakeries in Alkhobar.
Essam set up his bakery and restaurant while working as a production engineer, selling tarts and cakes to his friends.
He was overwhelmed by the encouragement he received, and little by little Essam, his dream of running his own company emerged.
Working over 15 hours a day and being self-taught was just the start; Essam is the interior and graphic designer, the marketer, the CEO and the chef at White Mountain.
Baking French pastries such as croissants, macarons, mille-feuille, eclairs and tarts require a true artisan. Essam described the glory he feels when he bakes, saying: “Dealing with precise tips to get the real essence of French pastries and reaching a level to bake without recipes is a matter of experience and good knowledge. Being a real baker requires a lot of learning as it’s not only about mixing water and flour; its trick lies behind the process of fermentation that sometimes lasts for days.’’
Every once in a while, the young man distributes membership books to loyal customers. “On Valentine’s Day, we distributed 3,000 roses,” he added.
Essam is very passionate, and dreams of opening a cooking academy in Saudi Arabia so he can inspire other amateur bakers; he told Arab News about his future 12,000-square-meters cooking village project that he is aiming to create in Riyadh, “including a library that collects all cookbooks, a seasonal spice shop, a great lake garden, a pizzeria, glossary shop and more, all of which falls under one theme: Cooking.”
For him, business is an obsession and profession. “Chefs have their egos. They are dealing with a tricky job and they know what they are doing exactly. They do not accept comments or advice from other chefs,” he explained.
You can follow him for more information on White Mountain on Instagram: @wm.bakery.