Norwegian crime writer Jo Nesbø added to Emirates Literature Fest lineup

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Updated 12 January 2020

Norwegian crime writer Jo Nesbø added to Emirates Literature Fest lineup

DUBAI: The Emirates Airline Festival of Literature has announced its latest panel speaker — world-renowned Norwegian crime writer Jo Nesbø.

The mind behind the internationally popular Harry Hole detective crime novels will be on hand at the event, which runs from Feb. 4-9.

His latest novel, “Knife,” sees the detective given a chance for a new start with the Oslo Police in the cold case office. Hole is keen to investigate a serial rapist and murderer who he helped put behind bars, Svein Finne. Finne is free after a decade-plus in prison and, Harry is certain, unreformed and ready to take up where he left off. When the detective wakes up with blood on his hands, it’s only the beginning of what will be a waking nightmare.

Ahlam Bolooki, festival director for Emirates Airline Festival of Literature, said: “If you google Nordic noir authors, Jo Nesbø is one of the first names you’ll see. Over the past 20 years, Jo has quietly been conquering the world with his wonderfully flawed, complex characters and dark, chilling tales of unspeakable crimes. I can’t wait to hear him speak at the Festival, and to get a small insight into the brilliant mind that has captivated and frightened millions of readers all around the world.” 


Where We Are Going Today: Sanbok Restaurant

Updated 28 February 2020

Where We Are Going Today: Sanbok Restaurant

If you’re not a vegan or a vegetarian, then your first instinct when visiting a coastal city is probably to grab some seafood, right? If you’re a fish fan and you find yourself in the Eastern Province, you simply can’t miss Al-Sanbok Restaurant.

Located on the Dughaither Leisure Island in Alkhobar, Al-Sanbok remains, in their own words, “a pilgrimage of seafood committed to giving the ultimate dining experience.” 

The extensive menu features a staggering 19 different ways of cooking any seafood of your choice from the fresh catch of the day selection, with waiters ready to suggest the best way of having the chef prepare your choice.

We went with our host’s selection of lobster prepared two ways: One was a creamy, decadent traditional thermidor, with generous chunks of tail meat in a rich cream sauce and topped with a crunchy layer of broiled cheese. The other was prepared in the restaurant’s Thai style, which consisted of breaded and fried pieces of lobster in a delicate brown sauce flavored with lemongrass and coconut. 

As for fish, we chose a fat seabass from the display case, which was filleted, lightly grilled with a bit of olive oil and sprinkled with olives, capers and chilies. The fish was cooked to absolute perfection: Tender, flaky and perfectly spiced, with the capers providing a particularly nice touch.

If you’re not a fan of seafood, the restaurant offers a traditional Middle Eastern mixed grill platter as well as steaks, chicken and vegetarian-friendly pastas and sides.