Where We Are Going Today: Al-Seqala Restaurant in Jeddah
Moving on to mains, signature dishes like tajin shrimps bechamel and kebab cherry highlight the versatility of seafood and meat, prepared with finesse and served with unique accompaniments
Updated 28 June 2024
Afshan Aziz
Al-Seqala, nestled in the scenic Obhur area of Jeddah, stands as a beacon for culinary excellence, blending Lebanese and Saudi cuisines with stunning waterfront views.
Established to offer diners a unique fusion of flavors, the restaurant offers a luxurious experience complemented by comfortable amenities and elegant wooden decor.
The menu features a tantalizing array of dishes that cater to seafood aficionados and those seeking innovative culinary delights. The restaurant’s commitment to quality is evident in every meticulously crafted dish, from traditional Lebanese favorites to inventive seafood creations.
For starters, guests are tempted with choices such as the bouillabaisse, a harmonious medley of shrimp, calamari, mussels, crab and fish that showcases the bounty of the sea in a rich broth. Alternatively, the creamy shrimp soup offers a velvety indulgence for those seeking a lighter starter.
Cold appetizers, like the seafood fruit salad, combine the freshness of shrimp, calamari, mussels and fish with vibrant fruits and a mustard honey dressing and is a must try, while the shrimp salad presents a savory blend of shrimp, lettuce, cherry tomatoes and balsamic dressing.
Hot appetizers include fattet shrimps and shawarma samak, where marinated fish with tahina sauce and vegetables showcase bold flavors. Chilli shrimps, pan-fried with sweet chili peppers and tomatoes, offer a spicy kick for adventurous diners.
Moving on to mains, signature dishes like tajin shrimps bechamel and kebab cherry highlight the versatility of seafood and meat, prepared with finesse and served with unique accompaniments. The BBQ Oriental section presents a feast of chicken and meat kebabs alongside lamb chops, catering to hearty appetites with robust flavors.
A standout feature of dining at Al-Seqala is the opportunity to choose fresh seafood prepared to perfection, whether grilled, fried or served in rock salt. The restaurant’s dedication to sourcing the finest ingredients ensures that every dish delivers an exceptional culinary experience.
To conclude the meal on a sweet note, dessert options like maamoul pistachio and pain perdu provide decadent choices that promise to leave a lasting impression.
Despite having less attentive and unfriendly staff, Al-Seqala elevates the dining experience with game nights, live music and a variety of entertainment options.
For more information, visit @alseqala_restaurant on Instagram.
Where We Are Going Today: ‘OLabs’ Roastery and Bakehouse
OLabs also has a pomegranate and hibiscus hybrid cold drink named Pomobiscus
Updated 16 August 2024
Jasmine Bager
The OLabs Roastery and Bakehouse has become somewhat of an institution in Saudi Arabia’s Eastern Province.
With about a dozen locations scattered throughout the area, and one in Abha, OLabs has been crafting drinks and creating bakery goods to fit its target audience — adults who like to sip at cafes.
Known for their minimalistic aesthetic and crimson logo, it is their coffee which is the drawcard.
They roast their own beans at the cafe to maintain freshness and quality control.
Beans are sourced from Ethiopia, Colombia, Guatemala, El Salvador, Brazil, Indonesia and Jamaica’s Blue Mountain.
Of course, there is an emphasis on Saudi Arabia coffee.
They sell small batches of beans in sealed bags, ideal for personal use or perhaps to send as gifts for friends abroad.
They have bottled cold-brew coffee at the ready if you want to grab and go.
To combat the sweltering heat, they have a refreshing and tangy summer drink offering, OLumi. This is an iced slush beverage that gives a modern twist to the traditional dried lime Lumi staple from neighboring Al-Ahsa, for SR18 ($4.80).
OLabs also has a pomegranate and hibiscus hybrid cold drink named Pomobiscus. A Berribiscus, combining berries with hibiscus, is also available.
There are also hot drinks, and non-dairy milk available on request.
They bake their own bread and pastries — including decadent cakes and gooey cookies.
The bakery is popular with local businesses, as they offer curated catering packages as well as large coffee carriers — perfect for staff meetings or office parties.
The sandwiches are delicious — made with their own bread and filled with fresh ingredients. They are small bites, enough to satisfy your hunger without making you feel bloated.
Their popular sandwiches include falafel and hummus, cheese, egg, sliced cold cuts and tuna.
The cafe locations have both indoor and outdoor seating options. There are also drive-thru-only OLabs, so you can get your caffeine fix from the comfort of your car.
For more details, check them out on Instagram @OLabsMe.
With the slogan “We create delicious memories,” V Boutique artisan patisserie and boulangerie is an elegant space that bakes French-style goods in Alkhobar.
As the only branch in the Kingdom, it offers customers a chance to sample a taste of France with a twist.
With plenty of mini cakes and pastries at the ready, they are also known for a French and Arab fusion dessert, their creme brulee kunafa which goes for SR38 ($10).
It comes in a small ramekin for a solo delight or in a larger bowl, meant for sharing. Some might find it too sweet but it would be ideal to pair with unsweetened coffee or a shot of espresso.
You might try their cheddar croissant, which comes with flaky layers and a dollop of gooey melted cheddar on top, as well as a tiny bit of cheese in the middle.
The upstairs area is spacious but feels homey at the same time. Tables are spaced enough so you can have some privacy while feeling connected. The area is perfect for catching up on work on your device or for chatting with friends.
They serve made-to-order breakfasts between 7 a.m. and 2 p.m. This menu consists of avocado toast (SR59).
It comes with a toasted sourdough slice slathered with avocado puree, a layer of labnah, some pesto sauce and scrambled eggs with a drizzle of pomegranate molasses. It is accompanied by a side of green salad.
The menu has plenty of egg dishes. Their stuffed croissants come with at least two kinds of egg options, their club sandwich contains an omelette slice, and their smoked turkey croque madame has eggs on top. They also do classic eggs and beetroot toast with eggs.
For those who want a sweeter start to the day, they can order the classic brioche French toast with slices of fresh strawberry and banana. It comes with three types of dipping sides: vanilla cream, honey and a homemade mixed berries jam.
They also have a choco-caramel French toast with Nutella and homemade caramel. And a roasted-granola bowl with Greek yogurt, homemade peanut butter, and fresh seasonal fruit. They also have grilled halloumi sandwich rolls and tuna rolls.
There are plenty of drink options in both hot and iced versions. They also have a catering menu for local gatherings.
The eatery is open between 7 a.m. and 11 p.m. from Saturdays to Wednesdays, and closes at midnight on Thursdays and Fridays.
For a complete list of items visit them on Instagram @VBoutique.sa.
Recipes for success: Chef Sergio Cruz offers advice and a tasty salmon recipe
The chef de cuisine of Jamaa at the Nujuma luxury Red Sea resort says cooking has always been part of his life
Updated 15 August 2024
Hams Saleh
DUBAI: In his thirties, Sergio Cruz was a marketing manager, working a typical office job in his home country, Portugal. Then, he made the bold decision to change careers.
Cooking had always been a part of his life — “I would come from school, and my mother would just prepare me a steak or fish, and I would help her. I was quite independent from a young age, so I would cook for myself,” he tells Arab News — but he could no longer ignore that it was also his passion.
“It just came out naturally. I always want to learn things and, in the kitchen, there is a lot to learn. There are so many different types of cuisines. It is a constant evolution and you are always learning,” he says.
Jamaa - Beach and Pool Lounge. (Supplied)
Cruz began his culinary career as a trainee chef before moving to Switzerland, where he spent five years refining his craft before taking on his first chef’s position, in Dubai.
Now, Cruz is chef de cuisine at Jamaa — an alfresco casual-dining venue in Saudi Arabia’s Nujuma, a Ritz-Carlton Reserve located just off the coast of the Kingdom in the Red Sea.
Here, Cruz talks cooking times, anchovies, and the dish that brings back childhood memories, and offers a salmon and barley risotto recipe.
When you started out as a chef, what was the most common mistake you made?
Probably over- or under-cooking. New chefs tend to get a bit anxious, and my best advice would be to familiarize yourself with different cooking times, taste as you go, and try different things. It can be very helpful to make some notes about what works and what doesn’t. It’s just trial and error, really.
What’s your top tip for amateur chefs?
It’s like any new skill; to get better, you must learn the basics. So, you need to acquaint yourself with chopping techniques, cooking temperatures for different ingredients… that sort of thing. And it’s very important to have a sharp knife.
What one ingredient can improve any dish?
Anchovies. They are super savory. They are compact packages of salt. They are fishy, but not as pungent as their smell would suggest. This is my favorite ingredient to boost a dish.
When you go out to eat, do you find yourself critiquing the food?
Not really. I just want to enjoy my time with my wife. And chefs put so much passion and hard work into the preparation, so I just really appreciate the effort, and I just want to have a good time. I can be a bit more demanding when it comes to the service and the atmosphere of a restaurant, but not much when it comes to the food.
What’s the most common mistake you find in other restaurants?
When I go out to eat, I do not want, for example, someone from the service team to come around too often. I work in a fast-paced environment with lots of pressure. When I go out to eat, I just want to be left alone. If I need something, I’ll call them.
What’s your favorite cuisine?
Japanese and southeast Asian cuisine, like Thai or Vietnamese. And, of course, I love Portuguese cuisine — especially homemade. I just love simple meals, especially the ones made by my wife. She is Asian, so I tend to let her cook, and also try to learn a bit more about their preferences and also their culture.
What’s your go-to dish if you have to cook something quickly at home?
Definitely pasta. It’s very simple. The ingredients are always available. It’s incredibly easy to make in a short amount of time, and it’s always going to taste good. So, for example, spaghetti with garlic and olive oil is very easy and it’s my favorite pasta. Even pasta with just tomato sauce is great.
What customer request most annoys you?
Asking to change an ingredient in a dish. It can change the whole balance of the dish. At the same time, though, I’ve also learned that I need to be flexible. You want to make the guest happy.
What’s your favorite dish to cook?
It’s a seafood rice dish that reminds me of my childhood. It’s the ultimate Portuguese comfort food. My hometown is near the sea, so you can get incredible seafood dishes. This one seafood rice dish has plenty of garlic. It’s a delicious way to enjoy all types of fish and seafood. It brings family and friends together for celebrations.
What’s the most difficult dish for you to get right?
I’d say the most difficult can be the ‘simplest’ things, like pasta or even pizza — because everyone has tried it before.
As a head chef, what are you like? Are you a disciplinarian?
You can’t run a kitchen without discipline. Everyone needs to be focused. But I don’t believe discipline comes from shouting; it comes from mutual respect. If I respect the team, they will respect me back. I very rarely shout. It needs to be something really bad for me to get to that point. I always try to have a good relationship with all the chefs. I need to really create an environment where the team is happy.
RECIPE: Chef Sergio’s barley risotto with pan-seared salmon
For the creamy zucchini sauce
INGREDIENTS:
1 medium onion, cut 1/2-inch; 6 cloves garlic, smashed; 24 ounces zucchini, skin on cut in 1/4-inch slices; 2 tablespoons extra virgin olive oil; 1/2 cup chicken or vegetable broth; salt and black pepper to taste
INSTRUCTIONS:
1. Toss the zucchini, garlic, and onions with olive oil and sprinkle with salt and pepper. Cover with the broth and cook in a saucepan for 25 minutes until tender.
2. Remove the vegetables from the pan and transfer them to a blender. Puree until smooth. Set aside.
For the pearl barley risotto
INGREDIENTS: 250g pearl barley; 1 small onion, finely chopped; 2 cloves garlic, minced; 1000ml low salt vegetable or chicken stock; zest of 1 lemon; juice of 1 lemon; 2 tbsp olive oil; 1 tbsp unsalted butter; 1/2 cup parmesan cheese, freshly grated, salt and pepper to taste
INSTRUCTIONS:
1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté until they become translucent (about 2-3 minutes). Add the pearl barley to and toast for 1-2 minutes, stirring constantly.
2. Start to add in the hot vegetable stock gradually, one ladle at a time, stirring constantly. Allow the liquid to be mostly absorbed before adding more broth. Continue this process for about 20-25 minutes, or until the pearl barley is tender but still slightly al dente.
3. When the pearl barley risotto has finished cooking, add the zucchini sauce and stir in the lemon zest and lemon juice. Season with pepper to taste.
4. Remove the risotto from the heat and stir in the butter and grated parmesan cheese for added creaminess.
For the pan-seared salmon
INGREDIENTS: 1 tbsp extra virgin olive oil; ½ teaspoon kosher salt; freshly ground black pepper; 1 (six ounce) salmon fillet, 1¼ inch thick, skin on
INSTRUCTIONS:
1. When the pearl barley is 10 minutes from done, preheat a 12-inch non-stick skillet over medium-high heat. Season the salmon with salt and a few grinds of pepper. When the skillet is hot, add enough oil to coat the bottom (about 2 tbsp) and wait for the oil to shimmer but not smoke.
2. Sear the salmon. Once shimmering, turn the heat to medium-low and add one salmon filet with the skin-side down. Press the top with a fish spatula for about 10 seconds, which prevents the skin from curling.
3. Resist the urge to fiddle with the fillet as it cooks. Letting the fish sear untouched in hot oil creates a lovely, flavorful, golden crust. Cook until the skin is golden and crispy (about 4 minutes). If the skin is sticking to the pan, allow the fish to cook a little longer.
4. Carefully flip the salmon and reduce the heat to medium. Continue cooking until done to your liking (2 to 3 minutes depending on the thickness of the salmon).
Tip: You can add one or two unsalted butter cubes, crushed garlic and thyme sprigs. Baste by spooning the butter over the top of the fish.
ASSEMBLY:
Divide the pearl barley risotto evenly across the plate. Once the salmon is done, carefully transfer it to the pearl barley risotto. Garnish with microgreens or fresh dill.
Wisdom Cafe, located in the Al-Quds neighborhood in Riyadh, is inspired by traditional Russian cafes.
Its interior is a sight to behold, with its decor immersing guests in a cozy and welcoming atmosphere.
The intricate floral decorations and artwork create splashes of color that are not too overwhelming, bringing a special touch to the cafe’s overall black-and-white interior aesthetic.
One of the standout options on the cafe’s menu is its delectable honey cake, a must-try for dessert lovers in the city. The texture of the cake is moist and delicate, with layers of sponge cake and honey-infused cream.
Each bite melts in your mouth, leaving a lingering sweetness that is simply irresistible. The subtle flavors of honey blend perfectly with the creamy frosting, creating a harmonious balance of taste and texture.
The cafe also offers delectable and crunchy chocolate treats, as well as indulgent brownies, catering to those with a love for chocolate.
The environment is warm and friendly for those looking to take a break from the hustle and bustle of everyday life.
Their beverage menu offers a range of hot and cold options to pair with your dessert. From traditional Russian teas to specialty coffee drinks, there is something for every palate.
The Raff Russian coffee is a favorite, with the option to add caramel for those with a sweet tooth. Vegan milk options such as coconut and almond are also available for those looking for dairy-free alternatives.
Whether you are a dessert connoisseur or a coffee enthusiast, Wisdom will delight your senses and leave you craving more.
The cafe is open from 7 a.m. to 12:30 a.m.
For updates and more details, check their Instagram @wisdom_cafe_sa.
Personal possessions of Saudi royals form centerpiece for Jeddah restaurant
King Abdullah’s sunglasses, other artifacts displayed at Umm Mohammed’s restaurant in Jeddah
Updated 14 August 2024
SALEH FAREED
JEDDAH: A restaurant in Jeddah is serving up not only delectable Saudi dishes, but also a peek into royal history and heritage through personal effects of the Kingdom’s beloved royals.
They are part of Umm Mohammed’s collection of rare items acquired over the last 20 years out of her love for her country and her passion for national and cultural heritage.
The royal artifacts at Faseelah are part of Umm Mohammed’s collection acquired over the last 20 years out of her love for her country and her passion for national heritage. (AN photo by Saleh Fareed)
Among the treasured items at Faseelah Restaurant, which is located in the Al-Rawdah district, is a travel bag that belonged to King Salman; King Abdullah’s shoes; King Faisal’s office clock; a portrait of King Faisal drawn by Prince Khalid Al-Faisal; King Abdullah’s sunglasses; Prince Naif’s stuffed falcons; and other notable items such as silver incense burners and coffee pots.
Umm Mohammed told Arab News: “The memorabilia displayed at the restaurant holds a special connection … and allows visitors a glimpse into history.
It is necessary that we, as old members of society, introduce today’s new generation to the heritage and the culture that has helped build this great country.
Umm Mohammed, Faseelah museum founder
“My deep love for our leaders is what prompted me to search for their possessions and display them so that people can see them, specifically the present generations so that they know the greatness of our history and our heritage that the kings have not abandoned.”
She added that the artifacts in her collection were sourced in a number of ways, including from private collectors, charity associations, international auctions, royal palaces, and donations from the relatives of kings and emirs.
Faseelah Restaurant and Museum is not just limited to royal heritage, but also showcases pieces from around the world, including historic artifacts from the Ottoman era, Europe and the imperial palaces of China. (Supplied)
And she is continuing her search for more items to expand the collection.
She said: “I truly love our leaders and I’m proud to display their memorabilia.
“Our leaders have done great things for their country and people. Now, with Saudi Vision 2030, we are achieving our ambitious plan.”
The royal artifacts at Faseelah are part of Umm Mohammed’s collection acquired over the last 20 years out of her love for her country and her passion for national heritage. (AN photo by Saleh Fareed)
Umm Mohammed said she believes in not only preserving but sharing the country’s rich culture and heritage, adding that it is “a powerful force” and that the most important part of it is “making the new generations aware of it.”
Umm Mohammed’s husband Maj. Gen. Abdulhafiz Al-Rahily is also involved in collecting and has helped in the quest to present items for the public to see.
Umm Mohammed added that she has been inspired by the need to preserve Saudi history as the Kingdom’s vast heritage “has not been given its due.”
Faseelah Restaurant and Museum is not just limited to royal heritage, but also showcases pieces from around the world, including historic artifacts from the Ottoman era, Europe and the imperial palaces of China. (AN photo by Saleh Fareed)
She said: “Heritage is a combination of all things that we inherit from our ancestors and it forms the groundwork on which we build our entire lives.
“It is necessary that we, as old members of society, introduce today’s new generation to the heritage and the culture that has helped build this great country.”
She added that this heritage is preserved in the “memories and objects connected to the national narrative, each belonging to specific individuals that have had an impact on the story of the nation.”
The restaurant serves traditional Saudi food, deepening the cultural experience for its patrons. (Supplied)
Faseelah Restaurant and Museum is not just limited to royal heritage, but also showcases pieces from around the world, including historic artifacts from the Ottoman era, Europe and the imperial palaces of China.
Her son, Mohammed Al-Rahily, said that some of the items were sourced directly from their owners and relatives, adding: “King Abdullah’s possessions were given to my mother by one of the king’s sons.”
He explained that Faseelah was originally launched as a museum called Al-Mahra Heritage Museum, and was transformed into a restaurant last year.
The restaurant serves traditional Saudi food, deepening the cultural experience for its patrons.
Hilal Al-Ahmadi, the supervisor of the restaurant, said that the site contains more than 300 items, and added: “This restaurant provides a real opportunity for foreign customers and the new generation to see authentic Saudi heritage.”
