Where We Are Going Today: ‘Public’ Italian restaurant in Riyadh
Updated 47 sec ago
Sulafa Alkhunaizi
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
Updated 03 December 2024
Afshan Aziz
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.
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: ‘Dazzling Cafe’ in Dammam
Dazzling Cafe is a gem for dessert and coffee lovers alike, blending local craftsmanship with a chic setting
Updated 29 November 2024
Waad Hussain
Nestled within vibrant Al-Nakheel Mall in Dammam, Dazzling Cafe is a sleek and stylish spot that has earned its reputation for delivering both aesthetic and flavorful experiences. The cafe boasts a warm ambiance with modern decor, making it an inviting place to enjoy handcrafted desserts and exceptional coffee.
What sets Dazzling Cafe apart is its dedication to offering locally made desserts. Each treat is prepared with care, from the rich tiramisu to the creamy cheesecake, showcasing flavors that feel both indulgent and authentic. The molten lava cake served piping hot in a skillet is a must-try for chocolate lovers, and the attention to detail in presentation elevates the experience.
The elegant and modern facade of Dazzling Cafe in Al-Nakheel Mall, Dammam, sets the tone for a cozy and upscale dining experience. (Supplied)
Complementing the desserts is their exceptional coffee selection. The V60 pour-over coffee is a top choice for many, especially when made with their Costa Rican beans, which offer a smooth, vibrant flavor profile that pairs beautifully with their sweets. Whether you are a coffee enthusiast or simply someone who enjoys a good cup, their dedication to quality will impress.
However, the cafe does have one downside, as it is always crowded. Located in a busy mall, finding a table can be a challenge, especially during peak hours. Patience is key, but it is worth it once you settle in and savor the flavors.
Dazzling Cafe is a gem for dessert and coffee lovers alike, blending local craftsmanship with a chic setting. For the best experience, try visiting during quieter times to fully enjoy its charm.
For more information, check their Instagram @dazzling.cafe
Recipes for success: Chef Jonas Plangger at Myra Jeddah offers advice and a fruit madeleine recipe
Updated 29 November 2024
Adam Grundey
DUBAI: When German pastry chef Jonas Plangger first accepted the offer of a job in Saudi Arabia from Amro Bagedo, founder and CEO of Kraiv, three years ago (a job that has since involved overseeing the launch of the pattiserie and “all-day dining concept” Myra Jeddah, where he is the executive pastry chef), it nearly ended his marriage.
Plangger, no stranger to travelling abroad for work, took the job, he says, because his “gut feeling” once presented with the challenge made him say yes. Before he checked with his wife, who wasn’t especially impressed at not being consulted.
Fortunately, the move has paid off personally and professionally for Plangger and his family, who have now settled happily into life in the Kingdom.
Myra Jeddah, where Jonas Plangger is the executive pastry chef. (Supplied)
And Myra, he says, is thriving. “Breakfast trade is extremely strong. The lunch trade is extremely strong. And then the evening trade is where the most people eat cake,” he tells Arab News. “So we have a very strong customer base throughout the whole day.”
It’s a customer base he describes as a tough crowd.
“The Saudi customer is very, very challenging,” Plangger says. “Wants everything, wants it now, is very picky… but once convinced is the most loyal customer you can experience.
“We’re ready to transfer the brand to Riyadh. That’s the next step. I’m really looking forward to this. The company is growing. It’s really exciting times. My staff, they’ve all been with me from the beginning. I’m really proud of them. They’re really, really strong pastry chefs. We are proud of what we’re doing. If you compare what else is on the market, I think we can put our chests out a bit.”
What’s your top tip for amateurs?
The secret to all cooking — at home, in a professional kitchen, wherever — is to plan ahead. Take a piece of paper, 1, 2, 3, 4, 5, and follow those steps. What (inexperienced) chefs do, what I did myself… You want to do everything right now, everything all together. But that doesn’t work. The to-do list is crucial. Work clean and organized, have an idea of what you’re doing. Plan it through. Is the oven ready? Do I have my bowls? Do I have my sieve? Do I have my ingredients? Because when you suddenly need the flour, and it’s in a cupboard somewhere, and you need to call your mom, it ends in disaster.
What one ingredient can improve any dish?
For me, vanilla bean. I think it’s the turbo for every dessert, it gives everything an elegant touch — a bit of luxury. I’m obsessed with it. It’s an expensive ingredient, but it just adds another layer of flavor to everything,
And what’s the most underrated ingredient?
Probably cinnamon. Everyone knows you’ll have it in an apple crumble or a cinnamon roll or whatever, but, especially in the Middle East, cinnamon is used for so many different things. Even in pastry, or just a normal vanilla sponge, you add half a gram of cinnamon and it just lifts the whole thing up, without tasting of cinnamon. It’s very nice and very, very underrated.
When you go out to eat do you find yourself critiquing the food? Or are you able to switch off your ‘chef brain?’
No, I can’t. I’m really pleased if I like something on a personal and a professional level, it makes me very happy. But of course I start nitpicking. It’s normal. But it goes both ways. Yes, (chefs are) more critical, but if I find someone who puts effort in and the service is good and the food is good and the whole experience is good then I love praising people.
And what’s the most common issue that you find in other restaurants?
Lack of seasoning. I can forgive a lot, you know? Like it might be a busy restaurant… so service (might suffer). Maybe it’s not to your personal liking. But if the food is bland, that’s just a lack of care. Because it means the chef didn’t taste his food.
What’s your favorite cuisine?
Italian. It’s the simplicity of it. Simplicity and flavor. I absolutely love pasta. I was in Italy recently and it’s a different game. It’s, like, four, five, six ingredients. I love it.
What’s your favorite dish to cook?
Black Forest gateaux. I’m from the Black Forest. We take that very, very seriously. It’s a joy to make. It’s where I come from. It’s my identity. That’s why I really enjoy doing it.
I’d imagine that’s quite a lot of pressure the first time you make one?
To be fair, at the bakery where I was an apprentice, we made like, 80 a day. I really learned it from scratch in the Black Forest.
What customer behavior most frustrates you?
When someone seasons the food without trying it. Yeah, I can’t deal. I think it’s very rude. It disrespects the chef. At least try it.
What’s the most difficult dish for you to perfect?
From a chef’s point of view, the most difficult is anything that is very clean and very neat, and you don’t have a lot of flavors going on. You have nowhere to hide. Obviously, pastry chefs are very good at hiding (things) by chocolate. I think sushi is one of the most difficult to get right, because you have rice and you have fish. That’s it. If the rice is not spot on, or the fish is not spot on, or the technique is not spot on… see you later. In the pastry world, I think that goes more for baking, like, a croissant, say. You make a simple mistake there, in the lamination or in the proving… People don’t understand how much effort goes into a single croissant.
In the kitchen, what are you like as a leader?
Firm but fair. I’m very passionate. Extremely passionate. Things get a bit wild. But I love to lead. I love to teach to let people grow. Discipline is crucial. I have a big Michelin background, and without discipline… don’t even start. My team is from all parts of the world, but we all have one common path to guide us; that’s the discipline.
Chef Jonas’ fruit madeleines
WARNING: You’ll need a madeleine baking pan (pan with small shell-shaped molds) and a piping bag.
For the fruit mixture (all fruits should be dry): 50g dates; 50g apricots; 50g cherry; 50g mango; 50g raisins; 1 vanilla stick; zest of 1 orange; 3g cinnamon; 300g stock syrup
INSTRUCTIONS:
1. Mix the eggs, honey and sugar in a bowl or processor for 3 minutes. Set aside.
2. Sieve together the baking powder, all-purpose flour and salt and fold under.
3. Add melted butter and vanilla essence.
4. Combine both mixtures together and mix until it becomes firm.
5. Refrigerate for at least 2 hours, but ideally for 12 hours.
6. In a separate bowl, put all the ingredients for the fruit mixture, including the syrup, and allow to soak for at least 2 hours, but ideally for 12 hours.
7. Combine the batter with the fruit mixture, put in a piping bag. Line your madeleine molds with grease and flour. Pipe the mix into the molds.
8. Bake in a pre-heated oven at 165 C for 11-13 minutes.
Located in the Jeddah Edition hotel at Kurnaysh road, Maritime delivers an unparalleled dining experience, blending French finesse with Asian culinary traditions.
The restaurant’s design features contemporary sophistication, with stylish tables and seating that enhance the overall aesthetic.
Guests are welcomed into a sleek, inviting space where an open-show kitchen serves as the focal point, allowing diners to witness the artistry behind each dish.
Maritime’s menu is a celebration of culinary creativity, showcasing an inspired fusion of flavors. Chef Cedric Vongerichten, celebrated by Zagat as one of the top 30 chefs under 30, has meticulously crafted the menu, skillfully blending locally sourced ingredients with global influences to create a distinctive selection of dishes that delight the palate.
The lunch menu offers an array of vibrant salads, comforting starters and hearty entrees, tailored for a midday feast. Highlights include the zesty avocado salad with quail eggs and peanut relish, the delicate salmon sashimi with turmeric dressing, and the savory mie goreng, a stir-fried noodle dish enriched with prawns and bean sprouts. For those seeking comforting bites, the corn fritters, paired with sambal oelek and kecap manis, deliver a satisfying mix of sweet and spicy flavors.
Dinner elevates the experience with an expanded and more refined menu, showcasing small plates and entrees. To begin your meal, the monkey bread is served warm and fresh, accompanied by salted butter — a comforting and flavorful start that sets the tone for the dining experience. The shrimp dumplings draped in velvety lemongrass beurre blanc and topped with caviar are a standout, alongside crispy baby squid paired with galangal emulsion.
Main courses offer an exquisite range, from the flavorful garlic crab rice, accented with tapioca crisps and fresh cilantro, to the juicy half chicken Lombok, served with smashed rosemary potatoes for a perfect balance of spice and comfort. The lamb shank, paired with crunchy okra and a deeply spiced gulai sauce, is another favorite that impresses with its tender texture and bold flavors.
Whether it is lunch or dinner, Maritime’s offerings cater to diverse tastes. While the lunch menu features lighter and quicker fare, the dinner menu adds a layer of indulgence, offering an expanded selection of thoughtfully crafted dishes.
Maritime’s desserts are as indulgent as the savory dishes. The pandan custard with passionfruit and the banana sundae featuring ube ice cream offer the perfect sweet conclusion to a meal.
Complementing the menu is a selection of temperance beverages and innovative drinks. Highlights include the vibrant Saffron Spritz, a blend of clementine, honey, ginger, and saffron, and the creamy yet refreshing Avocado Oasis, combining Lyre’s white cane, avocado, cucumber, chilli honey and black lava salt. The tangy Rujak Bounce delights with pineapple, tamarind, lime, gula jawa and tajin, while the elegant Amaretti Sour pairs Lyre’s amaretti with lime juice, cherry, and orange peel. For a classic touch, the Martini features Conviv bianco, Lyre’s dry London, mementi blue and olive brine, offering something for every palate.
For private gatherings, Maritime offers two elegant dining rooms, providing exclusivity and intimacy for special occasions.
