The interior speaks of understated elegance. Mosaic rose painted walls are reflected by chandeliers that are designed with shafts of gold plates, and compliment paintings perpendicular to their rich maroon seats. Arabesque pillars, in between dark wood tables topped with a disc shaped glass-revolving tables add mystic to the interiors.

The interior reflects the philosophy of its menu, a Zen lifestyle in a contemporary setting. With earth, air and water incorporated in the package, soft music sets the backdrop of the mood.

Bamboo shoots aligned in between ornate Chinese lettered gold bass screens with futuristic steel chairs presenting the alluring mix Toki has to offer.

After all we are shaped and fashioned by what we love. The presentation of the food and prime set up of Toki’s new location can walk the talk. Not only are the aesthetics lively but their authentic food is top class. Most credit rests on the shoulders of their executive Chef Peter Lau. He has already created a buzz with the revamping of Toki’s existing menu by adding a zesty addition to their culinary delights. Chef Lau is known for blending traditional cooking methods with contemporary presentations and exciting flavors. He is an award-winning chef and has worked with the best restaurants in South East Asia and Dubai.

Chopsticks and fine cutlery present the formality of a Toki occasion. They match the finesse of their clientele.

Complimentary light Prawn crackers and an assortment of dips proceed the entrées. Potato Dumpling is crispy deep-friend mould served with black truffle and mushrooms and Pan Fried Black Pepper Chicken Pancake with spring onions and Oyster Sauce was relishing. The Shui Jiao Spicy Prawn Dumplings level the perfect tang of excitement.

The waiters and chef provide an in house feel with undivided attention, conversing with customers and graciously collecting comments.

Women are hooked on to the Cantonese Roasted Duck Salad, and for reasons you want to know. Served with truffle oil and rice vinegar dressing it is one of the most preferred items. Well done Sauteed US Angus Beef cooked in spicy black bean sauce with Wok Fried Somen Noodles in Egg Parcel served with sesame seeds and fresh seafood and vegetables are well cooked, and appetizing for both sight and invariable taste. Presented in egg white it is a delectable item to mesh with your main course.

For people with a love for spice, Toki fails to disappoint. A burst of flavor in Yu Chan Prawn with Asparagus If you are looking for more adventure then delve into the spicy treats like the Fried Tiger Prawn with Mango-chilli salsa and Japanese horseradish mayo. It is a rush and will stay etched in your mind.

Desserts were almost too perfectly picturesque to touch. It would be touching beauty and ruining it. However, dig into Green Geisha, the exquisite flavors of pistachio wafers baked to perfection with green tea mousse infused topping with wild berries and lychee sorbet for a exceptional experience.

The Leychee Show is a steamy sight. Iced leychees with rose water granite and Pandan syrup is rich and just sweet enough to satisfy your savoring potential.

The food industry may be evolving and emerging fine dining extravaganzas may impress you, but Toki’s quality, determination, and commitment sets it five-stars above. It comes as a relief as Toki takes the cake.

Deemed venue enough to hold 200 guests, an elite atmosphere with crème de la crème of Jeddah wraps up the quality product in a luxurious Leylati basket.