Where We Are Going Today: ‘Memos’ Italian-inspired dining in Riyadh
Where We Are Going Today: ‘Memos’ Italian-inspired dining in Riyadh/node/2581553/food-health
Where We Are Going Today: ‘Memos’ Italian-inspired dining in Riyadh
1 / 4
A comforting bowl of Pappardelle with Chicken, featuring handmade pasta in a rich tomato-cream sauce, garnished with fresh parsley and microgreens. (AN photo by Waad Hussain)
2 / 4
A freshly assembled Crunchy Chicken Caesar salad, with crispy chicken, crisp lettuce, cherry tomatoes, and a drizzle of special Caesar dressing, topped generously with parmesan. (AN photo by Waad Hussain)
3 / 4
A delectable Burrata Al Forno served fresh out of the oven, oozing creamy burrata cheese wrapped in pizza dough and topped with vibrant pesto sauce. (AN photo by Waad Hussain)
4 / 4
A luxurious Truffle Pizza, topped with fresh black truffles, truffle paste, mozzarella cheese, and a sprinkle of parmesan for an indulgent experience. (AN photo by Waad Hussain)
Where We Are Going Today: ‘Memos’ Italian-inspired dining in Riyadh
The pappardelle with chicken rounded out the meal, with handmade pasta and balanced mix of tomato sauce, fresh cream, and zesty ginger notes
Updated 02 December 2024
Waad Hussain
Memos in Riyadh is a great spot for Italian-inspired dining with a touch of elegance. From its vibrant ambiance to its meticulous dish presentation, the restaurant provides an experience that is both indulgent and memorable.
The Scottish garden for SR49 ($13) is a standout drink with its balanced mix of berries and hint of cinnamon, while the fresh orange juice was a refreshing and simple classic.
Among the appetizers, the burrata al forno for SR76 stole the show. This oven-baked burrata, wrapped in pizza dough and topped with pesto, offered creamy richness paired with a crispy crust.
For salads, the crunchy chicken Caesar added a fresh twist to the classic, with crispy chicken atop crisp lettuce and a tangy dressing.
Moving to mains, the truffle pizza for SR97 impressed. The rich blend of truffle paste, fresh black truffles, and mozzarella make it an ideal choice for truffle lovers.
The pappardelle with chicken rounded out the meal, with handmade pasta and balanced mix of tomato sauce, fresh cream, and zesty ginger notes.
Service was exceptional, with staff going above and beyond to ensure a seamless dining experience, while the superb views and welcoming atmosphere further elevated the visit.
Memo’s popularity means the space can feel busy, and reservations are recommended.
For more information, check their Instagram @memos.ksa.
Where We Are Going Today: ‘Kintan’ Japanese BBQ restaurant
The vegetables are the perfect light pairing to an otherwise meat-heavy meal, and they are grilled and dipped in sauce or butter as well
Updated 12 January 2025
Tamara Aboalsaud
Kintan is a lively Japanese BBQ restaurant perfect for families and friends alike situated in the Al-Wadi neighborhood of Riyadh.
A grill-it-yourself-style restaurant, Kintan brings out the meats for you to sear to your desired degree.
The restaurant is dressed in ambient warm lighting that creates a relaxing atmosphere without being too dark to detract from the fun or the visibility.
Kintan’s menu offers a selection of a la carte meats topped with your choice of sauce — miso, sweet soya, spicy garlic, and others — as well as a selection of chicken, lamb, and seafood for those less beef-inclined.
The vegetables are the perfect light pairing to an otherwise meat-heavy meal, and they are grilled and dipped in sauce or butter as well.
The meat is fresh and tender, with a variety of cuts tailored to those who like thick, thin, or fatty strips. It is also highly recommended that you give your strips an additional dip into the provided sauces before or after grilling for extra flavor.
They additionally offer six types of sushi rolls including a California roll, crunchy spicy tempura, ebi roll, and more, as well as some rice and noodle dishes such as beef or vegetable bibimbap and chicken or vegetable garlic noodles. The garlic fried rice is a must-have.
To accompany your meal are “agenomo,” or deep-fried dishes, and a variety of appetizers, including soups, gyoza, kimchi, chicken karaage, and spring rolls.
The appetizers felt a bit weak-flavored and lackluster. The “spicy addicting cucumber” and the “spicy addicting cabbage” were topped with a spicy sauce rather than marinated, lacking effort. The chicken gyoza and kimchi were also less than impressive and easily skipped.
Overall, if you are looking for a fun night out or hoping to indulge in conversation with your friends while you wait for your meat to cook, Kintan is a great place to be.
The Vida Brunch is offered on the last Friday of every month from 12:30 p.m. to 4:30 p.m. For SR195 ($52) per person, you can indulge in a thoughtfully curated set menu
Updated 11 January 2025
Rahaf Jambi
Picture this: An afternoon filled with a delightful set menu, live entertainment and a vibrant atmosphere that feels like a celebration. Sushisamba in Riyadh offers the kind of brunch that lingers in your memory.
Nestled in the bustling King Abdullah Financial District, Sushisamba offers a fusion of Japanese, Brazilian and Peruvian flavors that truly captivates the palate.
As soon as you step inside, you are greeted by a spacious dining area, a charming private room on the mezzanine and the stunning Samba Room — a glass-enclosed space that offers breathtaking views of the Wadi. The open kitchen, two sushi bars and a live robata grill create an interactive dining experience.
The Vida Brunch is offered on the last Friday of every month from 12:30 p.m. to 4:30 p.m. For SR195 ($52) per person, you can indulge in a thoughtfully curated set menu. If you are bringing kids, Sushisamba has a special menu priced at SR130.
What makes the Vida Brunch unforgettable is the live entertainment. Each month, a different DJ or live musician sets the mood, making every visit feel fresh and exciting.
The menu is a feast for the senses. I particularly enjoyed the corn fritters and pao de queijo as appetizers. For the main course, the black cod bolinho and robata salmon were standout dishes. The sushi assortment — three maki rolls and two nigiri pieces — was also enjoyable.
To finish off the experience, the chef’s selection of desserts is a sweet ending I always look forward to.
Sushisamba blends culture, music and design, embodying the spirit of Japan, Brazil and Peru.
Where We Are Going Today: Ramen Korean & Japanese Restaurant
For those seeking a more interactive dining experience, the barbecue sets are a highlight of Korean cuisine, allowing diners to cook their own meals at their table
Updated 10 January 2025
Rahaf Jambi
Nestled in vibrant Riyadh Park, Ramen Korean & Japanese Restaurant offers a delightful fusion of authentic cuisine. As one of the city’s most renowned dining spots, it stands out not just for its location but also for its commitment to high-quality ingredients and diverse menu options.
Visitors will enjoy the warm and inviting atmosphere, which perfectly complements the culinary experience. The extensive menu features a wide variety of Asian dishes, from crispy gyoza and fresh edamame to perfectly fried tempura. However, the true star here is ramen, with more than ten varieties catering to different tastes.
You might opt for seafood, with its delightful blend of flavors. The rich chicken stock serves as a comforting base, enhanced by fresh scallions, onions and choy. The addition of kamaboko fish cake, shrimp, and squid creates a harmonious medley, while the perfectly cooked ramen noodles provide a satisfying texture. Each bite is a reminder of the restaurant’s dedication to authentic flavors.
You may also try the jajangmyeon, a classic noodle dish famous for its depth of flavor. The combination of tender beef, sauteed onions and scallions, enveloped in a savory black bean sauce, is simply irresistible.
For those seeking a more interactive dining experience, the barbecue sets are a highlight of Korean cuisine, allowing diners to cook their own meals at their table. The set for two, featuring Wagyu ribeye, brisket roll and shrimp, is priced at SR290 ($77); while on the pricier side, this reflects the standard of both the food and experience on offer.
While the prices may be considered steep, the location and exceptional quality justify the cost. For example, the kimchi ramen at SR80 is testament to the restaurant’s dedication to providing a memorable dining experience.
Overall, Ramen Korean & Japanese Restaurant is a must-visit for anyone craving authentic Asian flavors in Riyadh.
Recipes for success: Chef Massimiliano Blasone shares insights as L~ARIA pop up delights Riyadh foodies
The head chef of L~ARIA offers advice and a tasty seafood pasta recipe
Updated 09 January 2025
Arab News
RIYADH: Last month, the Mandarin Oriental Al-Faisaliah in Riyadh welcomed an exclusive pop-up of L~ARIA, from its sister property on the shores of Lake Como in Italy’s Lombardy region. Along for the ride was chef Massimiliano Blasone, who heads the kitchen at L~ARIA and oversaw the launch of the pop-up, which runs until Feb. 26.
L~ARIA, according to a press release, “fuses traditional Italian dishes with strong Oriental influences. Japanese cooking practices and techniques enhance the finest seasonal ingredients…”
L~ARIA pop-up restaurant. (Supplied)
The menu at the Riyadh pop-up includes lobster tempura, truffle taglioni and A5 Wagyu, as well as artisanal gelato for dessert.
Here, Blasone discusses early errors, love for lemons, and comfort cuisine.
When you started out, what was the most common mistake you made?
Trying to add in too many elements. It just disrupts the harmony of flavors and confuses the palate.
What’s your top tip for amateurs cooking at home?
Base your cooking on fresh and balanced ingredients that will maintain freshness and lightness. Your dishes will then be a celebration of both those things.
What one ingredient can instantly improve any dish?
Lemon. It’s so versatile. You can use its lemon juice or lemon zest to add flavor to salads, to seafood dishes, and even to desserts.
What’s the most common issue that you find in other restaurants when you go out to eat?
A lack of communication between the staff. In the restaurant industry, mistakes are inevitable, so the real challenge lies in minimizing them through continuous refinement. The focal point of my attention is always constant training and timely communication. Communication is the key to smooth and immediate coordination: every detail, every need must be shared clearly and promptly, so that every team member is aligned towards the common goal of providing a flawless culinary experience, without hesitation or misunderstandings.
What’s your favorite cuisine?
I am a passionate fan of comfort food — that type of cuisine that embraces the soul. So I’m always looking for dishes that are fresh, natural, and full of authenticity — qualities that only the most genuine dishes can convey.
What’s your go-to dish if you have to cook something quickly at home?
Risotto. I’m a true Italian, and risotto is one of the most beloved and versatile dishes in our cuisine. It’s a dish that, despite its simplicity, lends itself to countless interpretations, seasons, and ingredients.
What customer request or behavior most annoys you?
I always try to maintain a balanced, positive attitude; that’s just my natural inclination, professionally. But I do find it quite annoying when I sense signs of impatience from guests.
What’s your favorite dish to cook and why?
Right now, while I’m in Riyadh, my favorite dish to cook is salt-crusted sea bass. It perfectly embodies the harmony between simplicity and sophistication. It is a dish that respects the quality of the ingredients and enhances every nuance of their flavor.
As a head chef, what are you like? Are you a disciplinarian? Do you shout a lot? Or are you more laid back?
I’d say that, as a head chef, I’m the result of all the experience gained from working with professionals of great precision and discipline. I think my leadership is based on a foundation of rigor, but, at the same time, I firmly believe in the importance of serenity and clear communication, and, above all, balance.
Chef Massimiliano’s maccheroncini with shellfish recipe
Chef Massimiliano’s maccheroncini. (Supplied)
(Serves 6)
Dry pasta maccheroncini
400 gr
Ingredients:
Lobster Bisque
Lobster meat
Shrimp meat
Spring onion
Tomato coulis
Tomato concasse
Sun-dried tomatoes
Almond pesto
For the Bisque:
Ripe tomatoes
Celery
Carrots
Onion
Fennel
Double concentrated tomato paste
Leeks
Non alcoholic white wine
Garlic
Shells (lobster carcasses)
Basil
Thyme
Instructions:
Roughly chop the vegetables.
Toast the lobster heads.
Sauté the vegetables and garlic.
Deglaze with non alcoholic white wine.
Add the tomatoes and the toasted lobster heads.
Add ice and water to cover, along with the aromatic herbs.
After 45 minutes, remove the shells and vegetables and strain the bisque through a fine mesh strainer.
Let the bisque reduce over low heat, then strain it again through a fine mesh strainer.
Tomato Coulis (for 1 portion):
Ingredients:
Date tomatoes (300g)
San Marzano tomatoes (300g)
Spring onion (100g)
Garlic cloves, without the germ (20g)
White onion (80g)
Instructions:
Chop the spring onion and white onion finely.
Crush the garlic cloves.
Sauté the garlic, then add the tomatoes, cut into large pieces.
After 40 minutes, add salt to taste.
Remove the garlic and infuse the basil in the sauce for 10 minutes.
After 10 minutes, remove the basil, then blend the mixture using a Thermomix (or similar blender), adding extra virgin olive oil slowly in a thin stream while blending.
Almond Pesto
Ingredients:
Cow’s ricotta (300g)
Toasted, skinless almonds (150g)
Confit tomatoes with thyme (30 pieces)
Vegetable broth (200g)
Garlic clove, without the germ (1 piece)
Maldon salt (3g)
Cooked basil, squeezed dry (150g, from cooked basil)
Extra virgin olive oil (200g)
Instructions:
Prepare the broth by simmering carrots, celery, and onions that have been charred.
Blanch the garlic 3 times in boiling water, using 3 different pans each time.
Blanch the basil, then cool it in ice water and squeeze out any excess moisture.
Combine the liquids (which should have been previously frozen as a cream), along with the confit tomatoes, almonds, garlic, and salt.
Finally, add the ricotta, making sure not to overheat the mixture.
Place the mixture in the Pacojet and freeze it.
Blue Lobster Cooking Method
Ingredients:
1 kg Blue Lobster
100g Leek
100g Carrot
100g Celery
80g Fresh Parsley
100g Lemon Juice
10g Black Peppercorns
Procedure:
Prepare the vegetable broth: In a large pot, combine the leek, carrot, celery, and parsley. Add water and bring to a gentle boil, allowing the vegetables to release their flavors and aromas. Season the broth with black peppercorns and lemon juice for a delicate balance of freshness and heat.
Cook the lobsters: Once the broth is simmering, carefully tie the lobsters in pairs, securing them upright to maintain their shape during cooking. Gently immerse the lobsters into the boiling broth and cook for exactly 5 minutes, ensuring the flesh remains tender yet firm.
Cool and extract the lobster meat: After 5 minutes, immediately remove the lobsters and allow them to cool in the cooking liquid to preserve their flavor. Once cooled, carefully extract the lobster meat from the shells, preserving the delicate flesh. Store the lobster meat in the refrigerator until ready for use, ensuring it remains fresh and juicy.
Dish Preparation
Use a sauté pan made of stainless steel, with a height of 7 cm and a diameter of 20 cm, to allow for perfect emulsification of the pasta. Begin by gently sautéing the garlic in extra virgin olive oil, making sure not to burn it, to extract the flavors in a balanced way. Next, add a finely chopped mix of confit tomatoes, along with a spoonful of fresh tomato concassé, peeled and seeded, for a touch of freshness and sweetness. Cook gently over low heat, allowing the flavors to blend harmoniously.
Deglaze with a slight splash of lime juice to add freshness and a subtle acidity. At this point, add the lobster bisque and allow it to reduce gently until a rich, flavorful sauce forms. Then, incorporate the tomato coulis, which will add an additional layer of freshness and depth to the sauce.
Add a handful of chopped parsley, a few finely sliced basil leaves, and a small pinch of Espelette pepper, which will provide a mild spicy note without overwhelming the other flavors. Keep the sauce warm so it can meld together perfectly.
Meanwhile, bring a pot of salted water to a boil for cooking the pasta. Cook the pasta al dente, then drain it and transfer it directly into the sauce, stirring gently to allow the pasta to absorb the flavors. If necessary, add a bit more lobster bisque to adjust the sauce's consistency.
Remove from heat and add the previously cut lobster meat, making sure the residual heat warms it through without overcooking. Finish the dish with a final sprinkle of fresh parsley, a drizzle of extra virgin olive oil, and a squeeze of lemon juice to balance and enhance all the flavors.
Pomodori Confit Preparation
Ingredients:
1 kg San Marzano tomatoes
100 g Extra virgin olive oil
100 g Fresh basil
60 g Fresh thyme
80 g Garlic, in the skin
Procedure:
Blanch the tomatoes: Bring a large pot of water to a boil. Immerse the San Marzano tomatoes for about two minutes. Once the time has passed, quickly remove the tomatoes and transfer them into ice water to stop the cooking process and preserve their color and freshness.
Peel and seed the tomatoes: Carefully peel the tomatoes, removing the seeds as well to obtain a clean pulp, ready for slow cooking.
Prepare for the confit cooking: Arrange the tomatoes, well-spaced, on a steel baking tray. Drizzle with extra virgin olive oil, add the garlic cloves (still in their skin), a few fresh basil leaves, and sprigs of thyme to create an aromatic bouquet that will enhance the flavor.
Slow cooking: Place the tray in a static oven set to 70°C (160°F) for a prolonged period of 6 hours, allowing the tomatoes to slowly dehydrate and concentrate their flavors without overcooking.
Cooling and storage: Once the cooking is complete, let the tomatoes cool in the tray, then store them in the refrigerator to preserve their freshness and delicate flavors.
or those craving authentic Lebanese flavors, Asalet Beirut in Jeddah offers a wide array of traditional pizzas, manaqeesh and pastries, all baked fresh to order.
The restaurant is known for its simple yet charming setup, catering to locals and visitors. The interior is styled on a homely Lebanese bakery, creating a cozy atmosphere.
One of the highlights of the menu is meat manaqeesh, a dish that has earned high praise for its rich flavor and perfectly baked crust. The meat is seasoned to perfection, blending Lebanese spices with a tender texture that melts in your mouth.
The menu is extensive, offering everything from zaatar and cheese manaqeesh to classic pizzas. While the variety is impressive, some items, such as the labnah manaqeesh, tend to get soggy if not eaten immediately. This makes eating in the car the best way to enjoy the food at its freshest and most flavorful.
The pricing is good with options catering to different budgets, making it a go-to place for quick bites or family meals.
While the food stands out in terms of flavor and variety, the main drawback is the occasional inconsistency in texture if some items sit for too long. However, the vibrant flavors and authentic preparation more than make up for it, especially for those who enjoy freshly baked goods.
Whether you are a fan of Lebanese cuisine or looking to try something new, Asalet Beirut is a great choice for flavorful, budget-friendly meals.
For more information, check their Instagram @asaltbyrut.
