Where We Are Going Today: ‘Spago’ by Austrian Chef Wolfgang Puck in VIA Riyadh
Where We Are Going Today: ‘Spago’ by Austrian Chef Wolfgang Puck in VIA Riyadh/node/2578939/food-health
Where We Are Going Today: ‘Spago’ by Austrian Chef Wolfgang Puck in VIA Riyadh
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Charcoal-grilled spicy camel kebabs served with lemon yogurt, sumac, and fresh herbs, offering a Middle Eastern twist at Spago by Wolfgang Puck in VIA Riyadh. (Supplied)
Where We Are Going Today: ‘Spago’ by Austrian Chef Wolfgang Puck in VIA Riyadh
The BBQ pizza, topped with smoked beef, caramelized onions, and olive oil, has a smoky, savory flavor balanced by a touch of sweetness
Updated 11 November 2024
Waad Hussain
Spago at VIA Riyadh offers a dining experience curated by Austrian Chef Wolfgang Puck. Known for his inventive approach, Puck presents dishes that are as visually appealing as they are flavorful.
We recommend starting with the spicy yellowfin tuna tartare, served in sesame-miso cones and topped with tobiko caviar. This dish combines creamy and spicy notes with a crisp texture, setting the stage for the meal.
The charcoal-grilled spicy camel kebabs are another highlight. Tender and flavorful, these kebabs come with lemon yogurt, sumac, and pistachio, offering a Middle Eastern twist that’s refreshing and bold.
The BBQ pizza, topped with smoked beef, caramelized onions, and olive oil, has a smoky, savory flavor balanced by a touch of sweetness.
For dessert, Spago’s gourmet ice cream cart offers an array of flavors, from passion fruit and hazelnut to refreshing mango.
Drinks such as the bellino, made with white peach and moscato grape juice, and the zalloti fizz, a mix of zalloti cordial and soda, provide a refreshing accompaniment to the rich flavors.
The ambiance at Spago is lively, featuring a DJ and soulful saxophonist who elevate the dining experience, making it feel like a special occasion.
The restaurant’s design blends elegance with a vibrant atmosphere, perfect for a memorable evening.
One downside is that parking at VIA Riyadh is not complimentary, which may inconvenience some guests.
Despite this, Spago’s creative menu and dedication to quality make it a top destination for those looking to indulge in a unique dining experience.
Each dish is crafted to excite the palate and satisfy both culinary curiosity and refined taste.
For more information, check their Instagram @spago.sa.
Raoul’s at VIA Riyadh transports diners to France with its elegant menu of French-inspired bites and desserts. The restaurant’s attention to detail and dedication to authentic flavors makes it a standout for those seeking a refined dining experience.
Start with the braised lamb, served on a crisp parmesan cookie and topped with a touch of tomato jam. This combination brings rich, savory flavors with a slight sweetness, capturing the essence of French cuisine.
The beetroot, feta and avocado mini-tart adds a refreshing, colorful bite to the meal, while the crispy crab beignets are light yet packed with flavor, offering a perfect contrast to the heavier dishes.
Chocolate fondant at Raoul’s, served with vanilla ice cream and fresh raspberries—a sweet treat to end your meal. (Supplied)
For dessert, Raoul’s sticky date pudding pops, coated in warm toffee sauce, provide a cozy, nostalgic sweetness, while raspberry profiteroles with a crispy biscuit finish the meal on a light, fruity note.
The drinks menu complements the French flavors, featuring options such as the Kir Royal, a sparkling blend of wine with cherry cordial, and the Pink Promise, which mixes sour soup juice, rose water, hibiscus tea and lime juice for a floral, refreshing taste. The ambiance is relaxed and sophisticated, with live music adding a touch of elegance to the dining experience.
However, parking at VIA Riyadh is not complimentary, which may be inconvenient for some diners. Despite this, Raoul’s dedication to authentic French techniques and modern twists makes it a fantastic choice for an elegant night out, offering dishes that are both classic and inventive.
For more information, check Instagram @raoulsrestaurant.sa
Recipes for Success: Chef Ranveer Brar offers advice and a delicious saag meat recipe
Updated 14 November 2024
Shyama Krishna Kumar
DUBAI: Celebrity chef, painter and actor Ranveer Brar was born in Lucknow, northern India, and fell in love with cooking at a very young age. While accompanying his grandfather to the local gurudwara (Sikh place of worship), he remembers sneaking into the community kitchen — known as a langar — excited by all the activity there.
“A few years later, when I was a pre-teen, the priest called me aside and asked me to prepare the rice dish, as his wife was unwell that day. I had no list of ingredients, nor the recipe, but, recalling what I’d observed, I prepared the dish and it turned out quite well. That was my first experience of instant gratification with food,” Brar tells Arab News. “After my debut at the gurudwara, my next attempt at cooking was when my mother fell ill and I made rajma — again, without any recipe, I just made it from my memory of watching my mother make it. I overheard my dad complimenting the attempt and, at that moment, I realized that food was my calling.”
Brar opened his first restaurant in the Gulf in Dubai late last year.
Brar opened his first restaurant in the Gulf in Dubai late last year. (Supplied)
“Kashkan means ‘From Kashmir to Kanyakumari,’” he says. “The UAE, and Dubai in particular, seemed like the perfect venue because it is a melting pot of both cultures and cuisines, so what better place to celebrate Kashkan’s melange of flavours?”
Here, Brar discusses his favorite ingredient, the toughest dish to perfect, and advice for amateurs.
When you started out, what was the most common mistake you made?
Trying to do too much and over-express myself. As a result, I was losing myself — the idea I was trying to express was getting lost. With age I understood that not everything one knows needs to be expressed in a single dish. Wisdom lies in choosing the right moment for the right expression.
What’s your top tip for amateurs?
Stick to the basics. If you get the fundamentals right, you can rarely go wrong with cooking. They can then become the basis for innovation as one evolves.
What one ingredient can instantly improve any dish?
That would be coriander for me, adding a lot of freshness. From the stalks to the leaves, every element of the herb is fascinating. Also olive oil, which adds richness.
When you go out to eat, do you find yourself critiquing the food?
I don’t really. I view food as food. The reason I am who I am is because food has always made me happy, so I don’t want to take that role away from food in my life. When eating out, I try to feel, understand and appreciate the intent of the person who’s cooking. But when it’s my cooking, I tend to be quite harsh and critical of myself, because every time you cook, it’s an opportunity to improve yourself.
What’s your favorite cuisine?
It’s usually the local food of the place I am travelling to. Also, the simpler the restaurant, the more likely I am to end up there. I believe the essence of good food is its simplicity. What better than street food and age-old places to understand the true culture and cuisine of any place?
(Supplied)
What’s your go-to dish if you have to cook something quickly at home?
Has to be khichdi. It’s the perfect one-pot meal that has everything your appetite needs. Add in vegetables and you get a good proportion of all nutrients on your plate. And don’t forget the ghee!
What customer request most annoys you?
Strangely, it’s when they ask for salt! Salt is such an important element of any dish. A little too much salt can subdue other flavors and too little can fail to elevate them. I feel it’s the chef’s judgment of the amount of salt that allows us to experience the dish as intended. So when customers ask for salt it disappoints me, because the true nature of the dish might get spoiled.
What’s your favorite dish to cook and why?
My special chicken curry. Be it family or friends, I always get asked for that. It’s now a signature dish at Kashkan too.
What’s the most difficult dish for you to get right?
Biryani is something I would love to keep perfecting. You have to cook many layers of rice at the same time, giving it minimum water, minimum heat over a long period of time, with every grain of rice being the same, every layer of flavor equally coating the rice. I think biryani is the perfect test for anyone who is a student of Salt-Fat-Acid-Heat.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back?
I used to be a disciplinarian believing that cooking was all about control; the heat, environment, ingredients and cooking itself. Now I’m more relaxed; it’s more collaborative, it’s more about letting the team express themselves and my role is to guide them through that expression.
RECIPE: SAAG MEAT
(Supplied)
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Serves 2-4
INGREDIENTS:
For the marination:
4 medium Onions, sliced
¼ cup fresh Fenugreek leaves
¾ cup Curd, beaten
Salt to taste
½ tsp Turmeric powder
½ tsp Degi red chili powder
½ tsp Coriander powder
1 kg Mutton (with bones)
½ tbsp Ginger Garlic paste
For the mutton:
3-4 tbsp Oil
3 Bay leaf
2 Black cardamom
2 Cloves
¼ tsp Cumin seeds
Marinated Mutton
Salt to taste
few fresh Fenugreek leaves
Little water
For the saag meat:
1 tbsp Oil
1 tbsp Ghee
1 inch Ginger (peeled & chopped)
4-5 Garlic cloves, chopped
2 medium Onions, chopped
2-3 Green chillies
2 Dry red chillies
2-3 medium bunch fresh Spinach leaves, chopped
¼ cup Amaranth (Bathua)
Salt to taste
Little water
1 tbsp Butter, cubed
Pressure Cooked Mutton
½ tbsp unsalted Butter or white butter, cubed (optional)
½ tsp Mustard oil
For garnish:
Coriander sprig
INSTRUCTIONS
For marination:
In a bowl, add onions, fresh fenugreek leaves, curd, salt to taste, turmeric powder, deg red chili powder, coriander powder, mutton, ginger garlic paste and mix it well.
Keep it aside for further use.
For the mutton:
In a pressure cooker, add oil, once it's hot, add bay leaf, black cardamom, cloves, cumin seeds and let it splutter.
Add marinated mutton and saute it for 6-7 minutes. Add salt to taste and cook for a while.
Add a few fenugreek leaves and mix well. Add water, close the lid and cook it for 5-6 whistles or until the mutton is tender.
Keep it aside for further use.
For the saag meat:
In a kadai (Indian wok), add oil, ghee, once it's hot, ginger, garlic, onion, green chillies and saute for a minute.
Add dry red chillies and saute well. Add spinach, amaranth leaves, salt to taste, water and saute well.
Add butter, close the lid and cook it for 3-4 minutes.
Add cooked mutton and let it simmer for a while.
To finish, add unsalted butter or white butter, mustard oil and stir it well.
Transfer it to a serving dish and garnish it with coriander sprig.
Scott’s at VIA Riyadh offers a sophisticated dining experience for fans of sushi and seafood.
The live sushi station showcases creativity and quality with dishes like the Hokkaido scallop with truffle maki roll, paired with jalapeno dressing for a touch of heat, and the seared wagyu with caviar, enriched with mushroom teriyaki, providing a savory and rich flavor profile.
For a tropical twist, try the tempura lobster tartlet topped with pineapple and papaya salsa. The inventive dish combines the sweetness of tropical fruits with the richness of lobster, offering a balanced and refreshing bite.
For dessert, the macha choux with whipped strawberry ganache and the salted caramel chocolate fondant offer a satisfying mix of textures and flavors, perfect for rounding off a seafood-centric meal.
Scott’s club mocktail, a blend of raspberry, lychee, sage and yuzu, pairs beautifully with the seafood offerings, providing a refreshing complement to the dishes.
The ambiance is elevated by a four-piece live band, creating a relaxed yet sophisticated atmosphere ideal for a night out in Riyadh.
A drawback is that parking at VIA Riyadh is not free, which could be seen as a minor inconvenience. Nonetheless, Scott’s commitment to quality ingredients and elegant presentations makes it a top choice for those seeking fresh, refined flavors in a lively setting.
For more information, check the restaurant’s Instagram page @scotts.saudi.
Where We Are Going Today: ‘Chi Spacca’ at VIA Riyadh
The drinks menu offers refreshing choices like the cicci — a blend of fresh berries, passion fruit, apple juice and lemon — and the sakura, which combines rose cordial, lemon juice and soda for a light, floral finish
Updated 12 November 2024
Waad Hussain
Chi Spacca at VIA Riyadh is a haven for grill lovers, celebrating bold flavors and the art of grilling. The restaurant brings a taste of Italy’s rustic side with dishes that are hearty and satisfying.
The beef sliders are a standout, featuring cheddar, spicy mayo and pickles. The veal meatball spiedini, seasoned generously and served with garlic bread, highlights Italian flavors that deliver a rich, comforting taste.
For those who enjoy a bit of spice, the harissa-marinated chicken is a must-try. The dish bursts with flavor thanks to the aromatic green harissa seasoning.
Chi Spacca’s dessert offerings also impress, with options like lemon tartlets topped with fresh berries and mini apple tarts drizzled in caramel, providing a balance of tangy and sweet flavors.
The drinks menu offers refreshing choices like the cicci — a blend of fresh berries, passion fruit, apple juice and lemon — and the sakura, which combines rose cordial, lemon juice and soda for a light, floral finish.
The atmosphere at Chi Spacca is warm and energetic, enhanced by live music from a four-piece band, making it an ideal spot for a lively evening out.
However, parking at VIA Riyadh is not free, which may be a minor inconvenience for some guests. Still, Chi Spacca’s robust flavors and the vibrant ambiance make it worth the visit, especially for those who appreciate expertly grilled dishes.
The spot is a perfect choice for an indulgent night of good food and entertainment.
For more information, check Instagram @chispacca.sa.
DUBAI: The Michelin Guide will make its debut in Qatar next month, with a launch ceremony scheduled for Dec. 12 at Katara Hall, Raffles Doha.
It will mark the first time restaurants in the Qatari capita have been recognized by the prestigious culinary guide.
International director Gwendal Poullennec said: “The Michelin Guide, renowned for its meticulous and independent reviews of dining establishments, has been exploring Doha’s vibrant culinary scene.
“Our famously anonymous inspectors have thoroughly reviewed the city’s top eateries, from the bustling Corniche to the luxurious hotels and diverse restaurants representing cuisines from around the world. We are delighted to finally announce the Michelin Guide’s arrival in Doha.”
To mark the event, an exclusive cocktail reception will feature guest chefs presenting signature dishes and demonstrating their expertise. These will include representatives of Alleno Paris, awarded three stars in the 2024 Michelin Guide France; Jordnaer, which holds three stars in this year’s Nordics guide; and BO Innovation, which is recognized with two stars in the 2024 Hong Kong guide.
