https://arab.news/4jger
RIYADH: Chef’s Table at the Diriyah Contemporary Art Biennale offers conceptual gastronomic delights for diners and an opportunity for young Saudis to showcase their culinary skills.
Located in Diriyah on the north-western outskirts of Riyadh, Chef’s Table is a gutsy attempt to serve authentic Saudi cuisine from different regions with international influences.
The sparse but serene hangar-like venue is dimly lit and has a dining table with 20 chairs. Its walls are covered in bold designs.
The table showcases a series of dishes by young Saudi chefs who experiment with locally sourced ingredients, tell stories about recipes that have been passed down generations, and reveal never-before-seen concepts at the dining table.
HIGHLIGHTS
- The creative dishes reflect the restaurant’s five concepts: Miles Away, Homefront, From a Grain of Rice, Negative Space and Street Food Elitism.
- They promote the idea of gathering and collecting local ingredients from local farmers with the benefit of supporting them and the economy.
Diners wait in a lounge after they arrive. Then, the group of 20 are led through the exhibition itself and pass through a “secret door” to the table.
The creative dishes reflect the restaurant’s five concepts: Miles Away, Homefront, From a Grain of Rice, Negative Space and Street Food Elitism.
They promote the idea of gathering and collecting local ingredients from local farmers with the benefit of supporting them and the economy. They are also aimed at reminding guests of their grandmother’s cooking and traditional food.
Omar Diab, from Chef’s Table event management, told Arab News: “The idea of the Chef’s Table is unique, it’s very creative and it has never happened in Saudi Arabia before.
“We have different kinds of local chefs representing five different teams. We came up with the idea to have one big dining table with 20 seats. The idea behind it is to have different groups sitting and having dinner at one table. Every two weeks, we have a different team of chefs.”
The team of new chefs put forward their carefully crafted menu ideas in line with the five concepts, after which the food connoisseurs then decide on the final menu comprising two appetizers, three main courses, and two desserts for the fortnight.
Diab, who is Saudi, said: “Thankfully, we got overwhelming support, very positive feedback from the people, even though it’s the first time something like this has happened in the Kingdom.”
Chef’s Table started in mid-December last year. “Since the second week of starting, we are sold out every weekend,” he added.