Where We Are Going Today: Medium Well restaurant in Jeddah

Where We Are Going Today: Medium Well restaurant in Jeddah
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Check @mediumwell.sa on Instagram for more details. (Supplied)
Where We Are Going Today: Medium Well restaurant in Jeddah
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Check @mediumwell.sa on Instagram for more details. (Supplied)
Where We Are Going Today: Medium Well restaurant in Jeddah
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Check @mediumwell.sa on Instagram for more details. (Supplied)
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Updated 23 October 2024
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Where We Are Going Today: Medium Well restaurant in Jeddah

Where We Are Going Today: Medium Well restaurant in Jeddah

Medium Well has quickly gained attention with its focus on premium steaks and burgers.

Situated in Babylon Plaza on Sari Road in Al-Zahra district, Jeddah, this new steak and burger restaurant offers a contemporary dining experience with a strong emphasis on quality meats and grilling expertise.

The entrance to the restaurant stands out with its glowing logo, large doors and stylish potted plants, offering a hint of the experience that lies within.

Inside, the restaurant features a contemporary aesthetic, combining clean lines with a minimalist design. The space is characterized by a blend of crisp white tables, warm brown seating and sleek black chairs.

The main course menu is intentionally limited to just a few options, reflecting the restaurant’s commitment to prioritizing quality over quantity.

The star of the menu is the Medium Well steak, an Australian prime tenderloin, chargrilled to perfection and served with hand-cut fries, freshly baked focaccia, mixed greens, and a secret sauce.

The restaurant’s other standout is the wagyu burger, which is cooked on a charcoal grill, then topped with cheddar cheese and served in a freshly baked gourmet bun alongside hand-cut fries.

To complement the main courses, sides include indulgent options such as truffle fries, lasagna rolls, creamy spinach and Medium Well mashed potatoes.

Each side is crafted to enhance the meat-focused dishes, adding variety without overshadowing the main attraction.

For dessert, the offerings are rich and satisfying, with choices like a super molten chocolate pudding and an upside-down cheesecake. These options provide a sweet end to a hearty meal.

Additionally, the children’s menu includes crispy chicken with hand-cut fries.

Medium Well operates from 12:30 p.m. to 1:30 a.m. on weekdays and extends its hours until 2:30 a.m. on weekends.

Check @mediumwell.sa on Instagram for more details.


Where We Are Going Today: ‘Shrimp Shack’ in Riyadh

Shrimp Shack Riyadh. (Instagram: @shrimpshacksa)
Shrimp Shack Riyadh. (Instagram: @shrimpshacksa)
Updated 07 December 2024
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Where We Are Going Today: ‘Shrimp Shack’ in Riyadh

Shrimp Shack Riyadh. (Instagram: @shrimpshacksa)
  • Shrimp Shack’s menu also offers a range of Shack boxes filled with different fish and shrimp rolls, either fried or boiled, as well as some slider options

A feast for the whole family or just for you, Riyadh’s Shrimp Shack is not just a great meal but an experience that will leave your bib dirty and your stomach happy.

With locations around the city and late closing hours, diners can come in, grab a booth and chow down on a seafood boil spread with friends and family.

Or you can take the bucket to-go if you want to plop down in front of the TV where no one can see how messy of an eater you are about to be.

The star of the show, however, is the boiling station. Diners can choose between jumbo shrimp, medium shrimp, crab, lobster, or the Shack mix to mix and match, along with their choice of spice level and sauce/seasoning: cajun, lemon pepper, garlic butter, Shack mix, and more.

The shrimp is cooked perfectly and tastes very fresh, but the spiciest option is not that spicy, and sometimes the Shack mix sauce lacks a bit of flavor.

And while the potatoes are a great addition to any boil, these ones are usually a little undercooked and tougher than you might want your potatoes to be.

They also have a frying station for those who prefer their seafood battered and fried — calamari lovers will especially enjoy this section — and a keto station with the low-carb version of all the boiling station offerings.

Shrimp Shack’s menu also offers a range of Shack boxes filled with different fish and shrimp rolls, either fried or boiled, as well as some slider options.

Their rice, corn, and fries are all delicious and the perfect side items to accompany your meal — one might even say your meal is not complete without them, but do not fret, for the corn is included!

Your kids can enjoy this meal as well with their own little baskets and rolls.

Find more details on their Instagram @shrimpshacksa.

 


Where We Are Going Today: No substitute for Tanjiah’s Moroccan flavor fix

The excellent chicken pastilla pastry combines sweet and savoury. (Instagram @tanjiah_r)
The excellent chicken pastilla pastry combines sweet and savoury. (Instagram @tanjiah_r)
Updated 06 December 2024
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Where We Are Going Today: No substitute for Tanjiah’s Moroccan flavor fix

The excellent chicken pastilla pastry combines sweet and savoury. (Instagram @tanjiah_r)
  • Any Moroccan chef worth their salt will surely be judged on the quality of their tajins, and two soon made their way to the table — lamb for myself and smoked kofta for my companion

With thousands of five-star Google ratings, I was surprised to find Tanjiah in Riyadh’s King Fahd district almost empty, even on a weeknight. After finishing a fantastic meal delivered with excellent service in an environment that could give Marrakesh’s riads a run for their money, I’m even more surprised.

Stepping in from the noise and commotion of Riyadh traffic, we were greeted with quintessential Moroccan zellij tilework adorning the floors and walls, ornamental lanterns hanging from the ceilings, cushions, and draped curtains creating enclaves of privacy for families. In no time at all, a bowl of harira soup was delivered to the table, full of meaty heartiness with a rich tomato base, perfectly complemented with a sweet side of chebakia pastry. The sweet-savory combination was an irresistible theme of my favorite Moroccan dishes, I realized, as I tucked into an excellent chicken pastilla pastry topped with spices and powdered sugar.

Any Moroccan chef worth their salt will surely be judged on the quality of their tajins, and two soon made their way to the table — lamb for myself and smoked kofta for my companion. The lamb, topped with prunes and cashews, was marvelously tender. The kofta lived up to its name and was too smoky for my liking.

Tanjiah, I have to admit, stepped in as a substitute for another Moroccan favorite in the city, which sadly shut its doors recently. Although the fare at this other establishment was nothing short of incredible, it seems that it couldn’t survive the fierce competition in the food-loving capital. Perhaps the tired decor and slow service didn’t make up for the stellar kitchen for most diners.

Tanjiah has none of these faults. Staff are friendly, service is quick, and the interior is impeccable (we sat beside a calm-inducing babbling fountain). I would encourage anyone to try it for their fix of Moroccan flavors.

 


Recipes for success: Chef Clet Laborde offers advice and a tasty cheese balls recipe

Recipes for success: Chef Clet Laborde offers advice and a tasty cheese balls recipe
Updated 05 December 2024
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Recipes for success: Chef Clet Laborde offers advice and a tasty cheese balls recipe

Recipes for success: Chef Clet Laborde offers advice and a tasty cheese balls recipe
  • The executive chef of Sushi Samba Riyadh offers advice and a tasty cheese balls recipe  

DUBAI: French-Brazilian chef Clet Laborde discovered his passion for cooking while preparing snacks and sandwiches for events during his hospitality studies. “I enjoyed learning the ways that we do things and how we work in the kitchen that is very different from hospitality, from being a bartender or a server or a waiter,” he told Arab News.  

Encouraged by a mentor who recognized his potential during a culinary competition in Brazil, Laborde pursued formal training at the renowned Institut Paul Bocuse in Lyon, France. He went on to work with legendary chefs Yannick Alléno and Alain Ducasse in France, before expanding his horizons in Brazil and Peru. 

In January 2023, the chef moved to Saudi Arabia. “I really love this country. It is very nice. It is a safe place. It is a very good country to live in with the family and kids. So I am very happy to be here,” he said. He is now the executive chef of Sushi Samba Riyadh, where he crafts dishes that blend Japanese, Peruvian and Brazilian flavors. 

Here, the chef discusses mistakes, his favorite cuisines, and offers tips for amateur chefs. 

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

Organization is the most important thing in the kitchen. A very big mistake that is common in the beginning is that you don’t have everything ready to make the dish. We call it the “mise en place.” So, you don’t need to run around or be desperate to cook something very quick because you forgot something.  

Seasoning is another thing that comes with time. Every person — and every country — has a different palette. I’ve had the opportunity to work in Europe, Brazil, Peru and Saudi Arabia, and the palette of each country is completely different. So, you need to adapt the seasoning. A common mistake in the beginning is that we tend to put too much salt, or not enough. 

What’s your top tip for amateur chefs?  

The best tip that I can give is don’t get stressed out. If you make a mistake, you can always change and adapt the dish without destroying the idea behind it. For example, when you put too much salt in something, the most effective thing to kill the salt is to put a raw potato in the dish. Let’s say you are doing a stew, and you put too much salt, just put a raw potato inside. The raw potato is going to absorb all the excess salt, so your dish is going to be perfect again. Everything can be solved, everything can be adapted. 

What one ingredient can instantly improve any dish? 

I have two. The first is soy sauce — a good quality soy sauce can improve a dish a lot. The flavor helps you not use salt, and it can give flavor to the dishes very subtly. The other ingredient is mushrooms. They are very earthy products, but the mushroom has umami — a flavor that comes from the earth that is something very delicate in the palette.  

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

I'm very critical and my wife — who’s also a chef — is too. So when we go out to eat, we see all the details in every dish. I think everybody that has this career will be the same. We are always looking to learn — even if that’s learning what not to do. 

What’s the most common issue you find in other restaurants? 

The seasoning. Like I said before, it’s something very personal — some people like to eat food that is more salty, less salty, more sweet, more spicy… But, in the kitchen, we always need to have a base flavor. When we add salt, it’s not necessarily to make the food more salty, but to increase the flavor of the product. So, if we don’t put enough salt, like on a steak or on a fish, the fish is going to be bland, so we’re going to lose this good flavor of the product.  

What’s your favorite cuisine? 

Peruvian. I lived in Peru for 12 years. The cuisine has a mix of cultures and flavors that you’re not going to find anywhere else. My favorite dishes would be ceviche and pollo a la brasa. We have both on our menu here. La brasa is a very traditional dish that the Peruvians eat normally every Sunday — like how the Italians sit together to eat pasta on Sunday, in Peru they eat chicken la brasa with fries and salad. It’s very traditional and it’s delicious.  

What’s your go-to dish if you have to cook something quickly at home? 

Stroganoff. It’s an Eastern European dish. It is very quick. You can do it with salmon, you can do it with chicken, you can do it with steak. It’s very versatile. You can do it with just vegetables too. All you need is paprika, ketchup, cream and the protein that you want. Everything sauteed together, and you serve it with rice. In 20 minutes, you have the dish done.  

What customer behavior most frustrates you? 

Fake allergies. It is very common. I understand that some people have very specific allergies, like nuts, peanuts, seafood or shellfish. But now, you have people saying I’m allergic to mango, I’m allergic to kiwi. I prefer them to be honest, and say, “I don’t like mango. Can you do the dish without mango?” We either say, “Sorry, we cannot,” or we can give you another option, and we can work with it. But don’t try to give allergies that don’t exist. It’s something that’s very stressful in the kitchen — to try to adapt to allergies that you know don’t exist. But you cannot say no to the customer.  

What’s your favorite dish to cook and why?  

There’s a dish I always make at home for my kids and my wife. They love it. It’s a flavor that can bring us back to Peru. It takes time, but it’s not complicated. You need to marinate your chicken for 24 hours minimum, and after that, you put your chicken in the oven, and it’s done. So it’s very easy to do, but it takes time. But it’s very easy and very tasty. 

What’s the most difficult dish for you to get right?  

A traditional French dish — fish in puff pastry. The whole fish is cooked inside the puff pastry. So to have the perfect cook of the fish, to not be dry, or raw, with the puff pastry cooked perfectly, is very difficult. It’s a dish that needs a lot of attention to detail and decoration.  

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

I’m not laidback, but I don’t shout. I think the image that a lot of people have about me because I am French, is that I will shout. Some French chefs are very nasty with the employees. I’m the opposite of that. I lived this environment when I was in France. I know how it is to work for a person that screams at you, hits you or denigrates you in the kitchen in front of everybody. That’s something that I am against. I always try to have a healthy environment for my chef and for my team. Here in Sushi Samba, I have 56 cooks under my responsibility. I know all of them. I tell everyone, when you arrive in the kitchen, you need to say hi to everybody. This is what makes the bond within the team — everybody cares about everybody. My team knows that my door is always open to them. And if I have any issue with a cook or any problem in the kitchen, I never call the person out in front of anybody. I take the person out of the kitchen, we go to the office, we sit down, we talk and we try to solve the problem instantly.  

Chef Clet’s Brazilian cheese balls (Pão de queijo) recipe  

INGREDIENTS: 

Tapioca flour: 500g 

Water: 100ml 

Sunflower oil: 80ml 

Milk: 180ml 

Salt: 2g 

Eggs: 2  

Parmesan cheese: 250g 

INSTRUCTIONS:  

In a bowl, mix the tapioca flour, salt, and grated parmesan cheese. 

In a separate container, combine the warm water, milk, and sunflower oil. 

Gradually add the liquid mixture to the dry ingredients, mixing well. 

Add the eggs one at a time, stirring until the dough becomes smooth and homogeneous. 

Form small balls of approximately 30g each and place them on a baking tray. 

Bake at 180°C for 25 to 35 minutes, or until golden brown. 

Enjoy with salted butter or cream cheese. 

 


Where We Are Going Today: ‘Public’ Italian restaurant in Riyadh

Where We Are Going Today: ‘Public’ Italian restaurant in Riyadh
Updated 04 December 2024
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Where We Are Going Today: ‘Public’ Italian restaurant in Riyadh

Where We Are Going Today: ‘Public’ Italian restaurant in Riyadh

RIYADH: Public, an Italian restaurant with a modern twist and electrifying ambiance, is the latest addition to Riyadh’s gastronomic pallette.

The restaurant’s motto, “By the Public, for the Public,” reflects a menu that caters to every craving.

From refreshing salads and delicious starters to hearty pizzas and piping hot pasta dishes, Public is known for its consistency and top quality ingredients. 

One of their best sellers, and for good reason, is the Public baked rigatoni, a simple pasta dish bursting with flavor.

The rigatoni pasta is cooked al dente, which translates as “to the tooth”, an Italian saying for perfectly cooked pasta that is firm to the bite.

The pasta is then mixed with a combination of mozzarella and parmesan cheese topped with stracciatella, an Italian cheese made of mozzarella curds and heavy cream.

Notable appetizers include homemade parmesan fries and truffle balls, consisting of deep-fried mushroom and flavorful truffle rice with cheddar cheese and a side of capers truffle sauce.

The restaurant feels like a cross between a modern diner and a restaurant with a touch of Sicilian and contemporary design. The serving plates are hand decorated with the restaurant logo and patterns inspired by traditional Italian plate designs.

Public is also known for its music appreciation, with nights that feature local and international musicians and DJs, making it an ideal spot for a night out with great food. 

Public is in Al-Dhabab, Riyadh. For more details check their Instagram @public.


Where We Are Going Today: ‘Golden Royal’ Indian cuisine in Jeddah

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Photo/Supplied
Updated 03 December 2024
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Where We Are Going Today: ‘Golden Royal’ Indian cuisine in Jeddah

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Golden Royal in Jeddah offers a simple, no-frills approach to Indian cuisine. With two branches located in Al-Samer district and Al-Aziziyah district, the restaurant is popular for its authentic yet slightly simplified Indian dishes.

The ambiance is straightforward, with basic seating arrangements and minimal decoration. While this may not be a place for a special night out, it is a great spot for a casual meal with family or friends.

The menu is a wide-ranging offering of meat, chicken, seafood and vegetarian options, with a notable influence from south Indian cuisine. The restaurant makes an effort to include flavors from across India, so there is something for almost every taste.

One standout item is the chicken corn soup, a comforting and flavorful start to the meal.

For starters, the prawns dry fry is a solid choice. The prawns are cooked to perfection, with a nice balance of seasoning.

The chicken 65 dry boneless is another option that does not disappoint, crispy on the outside while remaining juicy inside. If you like spice, the butter chicken and chicken tikka masala are good, though they lean more toward the creamy rather than spicy side.

The chicken chettinadu is an interesting dish, combining chicken with spices, cashews, tahina and peanuts. It is a flavorful, hearty option but might not appeal to those who prefer milder tastes.

The mutton rogan josh, mutton vindaloo and mutton fry are well-executed, juicy and packed with rich curry flavors, providing a satisfying, savory depth.

Seafood lovers will enjoy the garlic butter shrimp and prawns cashew masala, while the prawns 65 stands out as a crispy and tender delight.

Vegetarian options are a bit limited, but the mix vegetable curry and potato fry are worth considering. The potato fry, in particular, is a south Indian specialty and has a delicious spiced flavor with a tempering of mustard seed, curry leave and cumin seeds.

When it comes to rice and bread, the biryani is a must-try. The fish-fillet biryani is an interesting and somewhat unconventional dish that works surprisingly well.

The restaurant also serves Indian Chinese dishes such as chicken, meat and prawn noodles and fried rice. The stir-fried dishes such as chicken dragon and chilli chicken are tasty, though they might not be as distinct or fresh as other options on the menu.

One of the highlights of dining here is the variety of breads. The butter naan, butter garlic naan and paratha are great, each offering different textures — chewy, crispy, buttery — with many layers to enjoy.

Check @goldenroyal.sa on Instagram for more details.