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Where We Are Going Today: Elemental introduces Saudi fine dining

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Updated 06 November 2022
Nada Alturki

Where We Are Going Today: Elemental introduces Saudi fine dining

Photo/Elemental
  • Elemental’s menu offers various dishes, from light snacks to mains, most notably the zucchini fries served with light sour and cream dip, burrata salad with surprisingly sweet hints
Updated 06 November 2022
Nada Alturki

Elemental officially opened up its doors on Thursday for a chance for visitors to engage in a sensuous experience involving the four elements: Earth, wind, fire and water, illustrating new and innovative food and beverage concepts.

The restaurant and modern bar concept is a high-end lounge, serving international cuisines and unique drinks — perfect for a night out with friends.

Entering the venue, visitors’ eyes go straight to the bar area, a newly introduced concept within the Saudi fine dining industry. Backdropped with locally made and internationally sourced non-alcoholic beverages, the bar serves a colorful array of smoky, sour and tangy cocktails. The decorative paintings and floor tiles all incorporate the elemental theme in clever but subtle ways.

Inspired by the fire element, the Alice in Wonderland cocktail gives a spicy kick through hints of raw red chili, demonstrating fine dining with a refreshing twist. Elemental aims to slowly introduce gastronomic concepts, such as emulsification, to the everyday Saudi diner.

A must-try is Elemental’s bartender special: Club clover, a drink inspired by a club in New York, made with homemade nonalcoholic gin. The drink includes a layer of raspberry foam made from the fruit’s natural juice, topped with a chip of pressed and dried raspberries and a spritz of edible glitter to finish.

“I love the food (in Riyadh), I love the ambience, but it’s not what I learned. To me, this isn’t high-end, it’s not fine dining,” Jihad El-Rassy, the restaurant’s founder, said.

“Fine dining food is gastronomic. It is art,” he added. With a considerable background in hospitality and a four-year degree from a Swiss institution, El-Rassy was determined to bring his passion and knowledge back to the place he grew up.

Elemental’s menu offers various dishes, from light snacks to mains, most notably the zucchini fries served with light sour and cream dip, burrata salad with surprisingly sweet hints, bresaola pizza, and autumn-infused almond-crusted chicken with a side of green apples, pumpkin and sauteed vegetable sauce.

The array of desserts is truly a wonder, from tiramisu to pain perdu. A must-try is Edmond’s favorite, a dish similar to chocolate fondant made from various types of chocolate topped with vanilla ice cream. The dish is inspired by the owner’s late grandfather, Edmond, and has become a signature at the restaurant.

Menu items are moderately priced, the most expensive being the restaurant’s own spin on paella with chicken and beef bacon bits that feeds four. A diner can comfortably have a meal with appetizers, mains, dessert and a few drinks for about SR180 ($48).

The upstairs lounge area gives a sports bar vibe, and is fully equipped with numerous screens just in time for diners to enjoy the 2022 FIFA World Cup in a comfortable space, imported German draft beer in hand — alcohol extracted.

The restaurant’s ultimate goal is to give guests an accessible but elevated experience, unlike what Saudi has seen so far, by introducing unique table service, distinctive cooking methods and fascinating drink creations while also respecting the cultural norms of the region.

 

Topics: Elemental Riyadh Saudi Arabia Where We Are Going Today

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Where We Are Going Today: Shovel Roastery - a coffee bar in Riyadh

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Updated 25 March 2023
Rahaf Jambi

Where We Are Going Today: Shovel Roastery - a coffee bar in Riyadh

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  • Customers often say that the location serves the best flat white — a blend of micro-foamed milk poured over a single or double shot of espresso. There are many different milk options available at the shop.
Updated 25 March 2023
Rahaf Jambi

If you are looking for a new coffee tasting experience then visit Shovel Roastery in Riyadh.

Customers can enjoy specialty coffee, baked goods and see the roasting of beans in an open part of the shop.

Shovel Roastery hosts a coffee tasting bar, where customers can sample varieties before ordering, and purchase beans for brewing at home.

The staff are enthusiastic, welcoming and professional, giving customers a warm experience.

Shovel Roastery’s prices are fair, starting at SR10 ($2.66), but the shop also offers pricey varieties like premium Ethiopian bean brews that cost up to SR30.

Customers often say that the location serves the best flat white — a blend of micro-foamed milk poured over a single or double shot of espresso. There are many different milk options available at the shop.  

As a special offering, Shovel Roastery also offers an event delivery service using a Jeep, with the vehicle traveling to businesses and universities. If you have any special events coming up, call Shovel Roastery and they will deliver coffee for your guests out of the Jeep.

Additionally, the shop stocks a line of specialty chocolates, Lurve, that come in a variety of flavors and are suitable for any occasion. Flavors include lavender, mint, coconut, salted caramel, coffee, dark and many more.

Cacao beans used to make the chocolate are shipped from Ecuador, after which they are roasted and ground into a powder. Flavors and sugars are then added before the chocolate is molded.

A very rich hot chocolate is also available at Shovel Roastery, with customers claiming that it is among the best in Riyadh.

Lurve has won an international award for its range of chocolates.

Shovel Roastery has two locations in Riyadh. It opens until late and offers online sales.

Visit Instagram @al_shovel for additional details.

 

Topics: Where We Are Going Today

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Recipes for success: Chef Shun Shiroma offers advice and a tasty roast potato recipe to try this Ramadan

Recipes for success: Chef Shun Shiroma offers advice and a tasty roast potato recipe to try this Ramadan
Updated 23 March 2023
Rawaa Talass 

Recipes for success: Chef Shun Shiroma offers advice and a tasty roast potato recipe to try this Ramadan

Recipes for success: Chef Shun Shiroma offers advice and a tasty roast potato recipe to try this Ramadan
Updated 23 March 2023
Rawaa Talass 

DUBAI: Omotenashi is a Japanese concept of hospitality historically related to hosts of the traditional tea ceremony. The term itself is divided into two parts, “omote” (public face) and “nashi” (nothing). “Together, it combines to mean service that comes from the bottom of the heart — honest, no hiding, no pretending,” according to the Michelin guide.  

Omotenashi seems to be the guiding principle of Shun Shiroma, the executive chef of 3Fils, one of Dubai’s top restaurants. Overlooking Dubai Harbor, it’s a casual eatery that specializes in Asian- and Japanese-style dishes, including flavorful salmon carpaccio, Hokkaido scallops, and wagyu beef burgers. There is also a fresh offering of “Arabese” food, where the Middle East meets the Far East, such as their concoction snaa’tar, consisting of fine slices of Tai snapper covered with the deep flavors of zaatar.  

Shrimp Tempura, gochujang, pickled onions. (Supplied)

3Fils is known for having its own rules, such as not serving soy sauce on the side as it might affect the freshness of the fish. But people are happy to keep coming back to what has been voted the fifth-best restaurant in the MENA region.  

“There’s an ambience to it,” the restaurant’s marketing manager Khalil Khouri told Arab News. “We want people to feel at home. You can come in shorts and flip-flops. You’re by the water and there’s that fresh air and fresh ingredients. We’ve expanded, and there’s still a queue. It’s testament to what the kitchen does.”  

Shiroma was raised in Okinawa and started his career aged 16 at a sushi restaurant there. By 2009, he was in a completely different environment: Jamaica. This was followed by stints in Singapore and New York, among other places.  

Salmon Carpaccio. (Supplied)

No matter where he has been, though, his love for the cuisine of his home country has never left him. “We have many categories and variety: Sushi, sashimi, tempura, ramen, and curry,” Shun told Arab News. “It’s healthy and simple.”   

Here, Chef Shun discusses Japanese hospitality, the importance of cleanliness, and shares a recipe for korya roast potatoes. 

Q: What’s your earliest food memory?   

A: I think I was three or four years old. I remember my mom making some bread, butter, and jam. I was shocked by how sweet it was. That’s when my addiction to jam started. [Laughs.]   

When you started out as a professional, what was the most common mistake you made?  

When I was cutting something, like fish, my chopping board became dirty and it needed to be washed. But I moved on and did something else. My boss said, “Why are you not washing your chopping board?” I was giving 50 percent of myself to the work. My boss told me that nice presentation for guests is important, but it’s just as important to be clean in the kitchen.  

Wagyu Overload. (Supplied)

What one ingredient can instantly improve any dish?   

Just one? [Laughs.] If I give you a cucumber with nothing, you can eat it. But, if I crack it, you can eat it easily. So, this is the ingredient: My heart. This is the best ingredient for food: “Omotenashi.”  

Are you a disciplinarian in the kitchen? Do you shout a lot? Or are you more laidback?   

We’re busy enough here already, so I don’t need to shout at anyone. I trust our sous-chefs. I just give them small bits of advice sometimes.  

What’s your favorite dish to cook?  

I love Japanese curry. I make it at home and my kids and wife also eat it. I’m a chef here, but at home, I’m totally not.  

3Fils is one of Dubai’s top restaurants. (Supplied)

When you go out to eat, do you find yourself critiquing the food?  

I don’t judge the food, but when I taste something different I’m always asking, “Why have they done that?” It interests me. I just imagine the culture, the history and the nature, then I understand why the dish tastes like that. Then I go back to my kitchen and maybe I’m inspired.  

What’s your top tip for amateur chefs?   

To be hospitable and to make your own story.  

Chef Shun’s Korya Roast Potatoes 

INGREDIENTS:  

3 agria potatoes, washed  

30g olive oil 

3 pinches black pepper powder 

20g spring onion, chopped 

10g crispy fried garlic 

50g 3Fils Gochujang mayo 

Salt to taste 

INSTRUCTIONS: 

1. Place the potatoes (whole) in a pan of water. Bring to the boil, then simmer for 20 mins. 

2. Cut the potatoes into wedges, transfer to a tray lined with baking paper and season with salt and black pepper powder. 

3. Drizzle with olive oil and bake for 10 mins at 180 C. 

4. Transfer to a plate, drizzle with Gochujang mayo and garnish with crispy garlic and spring onion. 

5. Serve. 

Topics: Shun Shiroma

Ramadan 2023: How to manage a child’s first fast

Ramadan 2023: How to manage a child’s first fast
Updated 23 March 2023
Karishma Nandkeolyar

Ramadan 2023: How to manage a child’s first fast

Ramadan 2023: How to manage a child’s first fast
Updated 23 March 2023
Karishma Nandkeolyar

DUBAI: As the sun rises on Thursday, the holy month of Ramadan will begin, ushering in a period of quiet contemplation, fasting during the day, feasting with family and friends in the evening, and getting in touch with our spiritual side.

This is also a time when youngsters look to their community and want to join in the festivities. Parents then have a tough call to make: Are their children ready for fasting? And, if the answer is yes, how can they ensure it is a relaxed, happy experience?

The first thing to remember is not to start too early — those younger than 7 may face negative consequences, health experts warn.

Dr. Samer Saade, specialist paediatrician at UAE-based Medcare Medical Center, said: “Children can start fasting when they reach puberty, so that’s between 10 and 14 years in girls and 12 to 16 years in boys. All in all, the best age to start fasting is between 10 and 12 years old.”

The second thing to keep in mind is the effect that lack of food can have on mood and cognitive function, especially since children need more fluids and energy to meet their body’s metabolic demands and for brain development.  

“While fasting, a child’s demeanor may range from weakness, fatigue, decreased cognitive function, altered sleep schedule, reduced attention span and short temper to headache, abdominal pain and fainting spells,” Dr. Nasreen Chidhara Pari, specialist pediatrician at UAE-based Life Medical Center.

Slow and steady

(Shutterstock)

The key to a successful fast is being gradual, with short periods of abstinence, experts say.

“Parents should decide how long their child will fast (if they fast), based on their child’s health, eating frequency, ability to tolerate hunger and activity level,” Pari said.

She suggests children attending school carry an emergency food pack with a snack and water to break their fast if they become dizzy or find themselves unable to continue.

Should a child break their fast, it is important for adults nearby to stay calm and offer reassurance.

Practice positive reinforcement when a child breaks their fast; tell them it is OK and encourage the child to try again when they feel ready. “Extend the duration of fast time in small increments,” she said.

Gentle parenting

(Shutterstock)

Saade echoes this sentiment, calling for positive thinking, gentle parenting and remaining calm during the process. This will ensure a more effective path to fasting, and also raise a child’s self-esteem.

During this period, what we eat becomes doubly important. Sakina Muntasir, a dietitian with UAE-based Prime Hospital, said that suhoor for children should be similar to suhoor for adults in order to prevent thirst, hunger pangs and make the fasting period comfortable.

“Oats, eggs, wholegrain bread and fruit are all good choices,” she said.

When it comes to iftar for children, begin with fresh juice or water-rich fruits or dates.

“Avoid fried or oily foods when breaking the fast. Divide the evening meal into three parts, iftar, dinner and post dinner, to ensure the child has good opportunities to take in enough nutrition,” she said.

Dinner should be a balanced meal with healthy carbs, protein and vegetables. After dinner, have them eat a few nuts and a glass of milk before bed.

Golden triangle

(Shutterstock)

Children can be notoriously picky eaters, so remember the golden triangle: protein, fiber and healthy fat for a healthy meal.

Following these guidelines will ensure a healthy first fast. However, if suhoor is skipped or child  is not eating well, give them a multivitamin to avoid any weakness or deficiencies, Saade said.

Dr. Shahid Gauhar, specialist paediatrician and neonatologist with UAE-based Prime Hospital, said: “Do not force children to overeat during suhoor or iftar. It is likely to result in indigestion, bloating and discomfort.”

Keep the sweets at bay. “Avoid high-sugar food since it will increase their cravings, and provide few nutrients but many unneeded calories,” he said.

Experts agree that knowledge is key to a successful fast. Explain the significance of Ramadan and observing a fast, so it is not just about mimicking grown-ups. Reward milestones, whether it is five hours or a whole day of fasting.

“Celebrate their first fast with family and friends, and reward them, said Gauhar.  

Activity during Ramadan

(Shutterstock)

Play is important for all children, even those fasting, in order for the brain to develop.

However, during the holy month, exercise and activity must be approached differently.

“Prepare activities to keep them busy during the day, but avoid those that need a high level of energy,” Gauhar said.

Topics: Ramadan 2023 Lifestyle Reads of the Week

The restaurants in Saudi cities offering a taste of Persia on a plate

Shaya’s kabab plate. (Supplied)
Shaya’s kabab plate. (Supplied)
Updated 21 March 2023
Sulafa Alkhunaizi

The restaurants in Saudi cities offering a taste of Persia on a plate

Shaya’s kabab plate. (Supplied)
  • Restaurants in the Kingdom offer flavor-packed Persian dishes, including the national dish of Iran
  • Launched in 1999, the Persian restaurant Shaya has expanded to nine locations around the Kingdom
Updated 21 March 2023
Sulafa Alkhunaizi

RIYADH: Persian cuisine is popular around the world for its healthy, hearty and luxurious dishes.

The aromatic and flavorful cuisine includes perfectly cooked fluffy rice, grilled or stewed meat such as chicken, lamb, goat or fish, and vegetables that are enhanced by a variety of nuts, fruits, herbs and rich spices like cardamom, saffron, cinnamon, cloves, sultanas, berries and dried rose petals, among others.

Bordered by Iraq, Turkey, Azerbaijan, Armenia, Afghanistan, Pakistan, Oman and Turkemenistan, Iran comprises diverse ethnicities, with neighboring countries having a huge influence on its food.

Popular Persian dishes include ghormeh sabzi, chelo kabab, dizi, kabab koobideh, khoresht gheymeh, zereshk polo, tahdig, faloodeh and tulumba, among others.

Isfahani's most popular dish, chelo kabab. (Supplied)

Renowned Saudi food blogger Hisham Baeshen is known for his cooking videos on Instagram. With about 4 million followers, Baeshen makes dishes from around the world, including Saudi Arabia.

Baeshen said that he has cooked Persian food, with his favorite being the national dish of Iran — ghormeh sabzi, a stew prepared with meat and kidney beans with a side dish of zereshk polo, a mixture of white and saffron flavored basmati rice topped with barberries.

“I consider sabzi as the king of Persian foods. With a side order of zereshk rice, which I consider one of the staple dishes in Persian food,” Baeshen told Arab News.

Drawing similarities between Saudi and Persian cuisine, the blogger said: “I would absolutely recommend Saudis cook Persian food at home, because all the materials that you need for the Persian kitchen are available in the Saudi kitchen and the techniques used in cooking Persian food are not very different than the Saudi cuisine.

“Many people have tried Persian recipes and loved them. Honestly — very beautiful and delicious.”

Here are some restaurants in the Kingdom offering a taste of Persia on a plate.

Founded in 1990 in Bahrain, Isfahani has expanded its presence to eight locations across Bahrain and in the Eastern Province of Saudi Arabia, with branches in Dhahran and Alkhobar.

Ahmed Alqaseer, vice president of Isfahani group, said that Isfahani started when his uncle, Elias, gave his father, Jalil Alqaseer, the business.

Ahmed’s father took it upon himself to learn more about Persian culture from top Persian chefs by visiting Iran and Lebanon.

“The most important thing for us is to explore and share is the quality of the food. We keep on tracking, developing and adding more dishes,” Ahmed said.

With many great options to choose from, chelo kabab remains by far the the most popular choice among diners.

“Chelo kabab is the dish that gets the most recommendations and gets sold out the quickest in Isfahani locations and food delivery applications like Talabat,” Alqaseer said.

Isfahani’s target for 2023 is to expand to new locations and focus on its design, ambience and food.

“I want the customers to have a great restaurant experience and taste, as if they are in another world. We keep on developing the food and getting new recipes all while maintaining the quality of the food. The new restaurant will have customers will feel like they are in a very modern Persian restaurant,” Alqaseer added.

Mohammed Abduljabar is the owner of Zahra Zad, one of the only Persian restaurants in Al-Qatif.

Saffron tea served at Zahra Zad in Al- Qatif. (Supplied)

“We decided to open a Persian restaurant because we saw that there weren’t any in the city of Qatif. The people of the city love Persian food and we wanted to give them something to indulge in,” said Abduljabar.

The soft opening of the restaurant, which is adorned with paintings highlighting Persian culture, architectural style and clothing, took place in February this year.

“We try to capture the true essence and atmosphere of a traditional Persian restaurant through these paintings and decorations. We have all sorts of paintings that symbolize Persian society and dress. Additionally, we added Persian music to add to the ambience.

“I think before starting any project, it is very important for us to study the culture thoroughly so that project truly succeeds,” Abduljabar said.

He added that the most popular dishes are mixed Persian grills — a mixture of beef and chicken kabab — and kashk bademjan, a Persian eggplant dip.

To satisfy one’s sweet tooth, Zahra Zad offers saffron cake and bastani sonati, a rich pistachio ice cream with saffron and rose water.

Bostani ice cream served at Zahra Zad in Al-Qatif. (Supplied)

Taking accessibility and inclusivity into consideration, Abduljabar has kept its ground floor exclusive to people who are unable to climb stairs.

To make the restaurant attractive for customers of all ages, Zahra Zad also contains a shisha cafe.

Shaya is another Persian restaurant with branches in Riyadh and the Eastern Province. Started in 1999, Shaya has expanded to nine locations around the Kingdom. The restaurant offers traditional Persian dishes such as kabab, sultani steak and morgh chicken kabab, among others.

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Topics: Nowruz 2023 Persian food Saudi Arabia

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Where We Are Going Today: 'Maraya Social' restaurant at AlUla

Photo/Supplied
Photo/Supplied
Updated 20 March 2023
Nada Hameed

Where We Are Going Today: 'Maraya Social' restaurant at AlUla

Photo/Supplied
  • Atherton provides a set menu of European cuisine with inspiration derived from AlUla’s local produce. Guests can enjoy the freshness of the farm-to-table experience
Updated 20 March 2023
Nada Hameed

If you are planning to visit AlUla’s many wonders, especially the UNESCO World Heritage Site of Hegra, do not miss out on the nearby mirrored Maraya and its rooftop restaurant, Maraya Social.

The establishment is one of chef Jason Atherton’s newest restaurants and offers a refined experience.

Atherton, a popular British chef, opened his flagship restaurant Pollen Street Social in 2011 in Mayfair, and earned a Michelin star within six months.

The Social Company, Atherton’s group, has since grown into a globally renowned name, with a portfolio of restaurants now including Maraya Social.

Atherton provides a set menu of European cuisine with inspiration derived from AlUla’s local produce. Guests can enjoy the freshness of the farm-to-table experience.

Our dinner kicked off with a welcome drink, a sparkling ginger kombucha, and freshly baked rosemary focaccia with balsamic vinegar and extra virgin olive oil for dipping.

We then had seasonal vegetables served with uniquely flavored dips, an Italian salad made with tomato cubes, black olives, basil leaves, and shallots, followed by salted baked beetroot with smoked goat’s cheese and gel made from AlUla’s oranges.

Our main dishes were a salmon confit served with Moroccan couscous, a tender and juicy beef rib-eye steak with peppercorn sauce, and roasted cauliflower risotto with a pistou of green vegetables and parmesan.

For dessert we were served the AlUla date and banana pudding topped with spiced toffee sauce and crispy caramelized hazelnut and gold flakes that complemented the luxurious vibe.

Our feast concluded with a delightful cheesecake topped with lemon jelly and a layer of meringue.

Surrounded by mountains and the magnificence of ancient AlUla, Maraya Social’s spectacular outdoor ambience is relaxing, featuring a view of starry night skies.

Check out its Instagram @marayasocial for updates.

 

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