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Where We Are Going Today:Chinwa in Riyadh

Where We Are Going Today:Chinwa in Riyadh
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The Volcano Spicy Karaage Chicken offered immediate satisfying, umami-rich comfort. (X: @Eatchinwa)
Where We Are Going Today:Chinwa in Riyadh
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The black pepper beef. (X: @Eatchinwa)
Where We Are Going Today:Chinwa in Riyadh
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The crab roll is a refreshing, light triumph. (X: @Eatchinwa)
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Updated 22 August 2025

Where We Are Going Today:Chinwa in Riyadh

Where We Are Going Today:Chinwa in Riyadh

Chinwa is a Chinese restaurant in Riyadh which delivers a mix of authentic, aromatic, and sometimes challenging flavors. The undisputed star is the kimchi — a fiery, fermented, punchy delight bursting with complex tang and lingering heat, showcasing masterful balance.

Among the mains, the volcano spicy karaage chicken offers immediate satisfying, umami-rich comfort. The savory, creamy, slightly unctuous broth envelopes tender noodles and crisp veg, and is topped with a soft-boiled egg.

The chicken’s initial crispy, golden coating is irresistible, but the steamy container transforms it into soggy, spongy pieces far too quickly. It is a dish demanding immediate consumption.

The crab roll is a refreshing, light triumph. Its translucent rice paper reveals vibrant fillings: cool cucumber, lusciously sweet mango, mild crab sticks, and crisp lettuce. Dipped in the nutty, slightly sweet peanut sauce, it offers a texturally playful, bright, balanced bite.

The shrimp dumplings are similarly excellent — delicate, thin-skinned steamed parcels revealing plump, succulent, fresh shrimp enhanced by aromatic, well-spiced flavors. Each bite confirms a skilled hand with dim sum.

The main letdown is the black pepper beef. While the glossy, sweet-savory sauce and fragrant peppers hold promise, the beef itself is unpleasantly chewy, gristly, and overly fatty, lacking any redeeming tenderness.

For night cravings, Chinwa offers vibrant highs like the robust kimchi, bright crab rolls, and succulent dumplings. The flavorful karaage chicken suffers from a decline in texture en route, and skip the tough beef. Focus on fresh, well-executed starters and dumplings for reliable satisfaction and save broth dishes for dine-in freshness.


Where We Are Going Today: Jeddo Shaker Syrian Restaurant

For a true taste of Damascus, focus on their core specialties such as Yabrak. (Supplied)
For a true taste of Damascus, focus on their core specialties such as Yabrak. (Supplied)
Updated 23 August 2025

Where We Are Going Today: Jeddo Shaker Syrian Restaurant

For a true taste of Damascus, focus on their core specialties such as Yabrak. (Supplied)
  • The tabbouleh showcased fresh parsley, ripe tomatoes, and bright mint but needed vibrancy; a heavier hand with lemon or a drizzle of pomegranate molasses would have lifted it from good to memorable

Jeddo Shaker in Riyadh offers a robust dive into Syrian comfort food, though its takeout experience reveals some uneven edges. The experience highlights both authentic triumphs and dishes that miss the mark. 

Starters set a mixed tone. The spicy potato cubes arrived promising golden crispness and a garlic-coriander kick but landed squarely mid-tier and lacking textural crunch and depth of flavor. They felt underseasoned and forgettable.

In stark contrast, the lentil soup was exceptional: deeply aromatic, perfectly balanced, and rich with earthy warmth; an ideal primer for the mains.

The tabbouleh showcased fresh parsley, ripe tomatoes, and bright mint but needed vibrancy; a heavier hand with lemon or a drizzle of pomegranate molasses would have lifted it from good to memorable.

Mains leaned toward the strongly traditional. Grandpa Shaker’s yabrak was the perfect comfort food with tender grape leaves wrapped around savory minced meat and herbed rice, simmered to perfection. Its only flaw was needing a pinch of salt to elevate the delicate spices. Paired with a cool, tangy yogurt-cucumber sauce, it felt lovingly crafted.

The khashkhash kebab stole the show: three succulent skewers of charred meat mingled with smoky peppers, onions, and a robust tomato sauce — a textural symphony of tender meat and crisp-tender vegetables.

Less successful was the chicken tagine with cheese. While technically tender, its heavy blanket of melted cheese muted any distinct Syrian character, leaning into generic comfort food rather than regional authenticity. 

Jeddo Shaker excels when it honors Syrian tradition. The lentil soup was a masterclass in simplicity; the yabrak, salt aside, was exquisite; and the khashkhash kebab a must-order. Skip the lackluster potatoes and the fusion-leaning tagine: For a true taste of Damascus, focus on the establishment’s core specialties.

 


Young Saudi chef to open Qatif’s first Italian fine-dining restaurant

Young Saudi chef to open Qatif’s first Italian fine-dining restaurant
Updated 22 August 2025

Young Saudi chef to open Qatif’s first Italian fine-dining restaurant

Young Saudi chef to open Qatif’s first Italian fine-dining restaurant
  • Ali Al-Jishi to open Osteria Dal Nonno after studying under acclaimed chef Francesco Gasbarro
  • A graduate of the Culinary Arts Academy Switzerland, Al-Jishi wants to contribute to the growth of his hometown

RIYADH: Italian food aficionados in Ƶ might want to consider changing their travel plans to include Qatif, the small coastal city which is about to get a major culinary upgrade as its first fine-dining restaurant prepares to open its doors.

Saudi chef Ali Al-Jishi, a 23-year-old graduate of the Culinary Arts Academy Switzerland, will launch Osteria Dal Nonno after studying under the acclaimed Italian chef Francesco Gasbarro in training reminiscent of scenes from TV series “The Bear.” The restaurant is expected to open in around three months at C-Front in Qatif.

Although he harbored ambitions to study at culinary school for a long time, Al-Jishi’s parents took some convincing that it could lead to a successful career, he said. After eventually winning them over, he travelled to Switzerland as part of the Kingdom’s first batch of Cultural Scholarship students in 2019.

AlJishi hosted five cooking classes for kids and one for adults, where participants learned to make dishes from scratch. (Supplied)

“I thought it was going to be easy,” said Al-Jishi. “Like, ‘We’re just going to cook and eat some food.’ But no, it’s not like that at all.”

The training encompassed every little detail of what it takes to run a restaurant — from the nutritional value of every ingredient to accounting.

Al-Jishi did his first internship in Geneva under Gasbarro, who has two Michelin-starred restaurants, and a Bib Gourmand for Osteria Della Bottega.

HIGHLIGHTS

• The training encompassed every little detail of what it takes to run a restaurant — from the nutritional value of every ingredient to accounting.

• Although he harbored ambitions to study at culinary school for a long time, Ali Al-Jishi’s parents took some convincing that it could lead to a successful career.

• After eventually winning them over, he travelled to Switzerland as part of the Kingdom’s first batch of Cultural Scholarship students in 2019.

“The first three months were very hard, he didn’t allow me to cook in the kitchen,” Al-Jishi said, explaining that he was on mise-en-place duty, meaning his job was to prepare the ingredients and ensure that all the necessary equipment was ready to use.

Osteria Dal Nonno, will be the first fine dining restaurant in Qatif and promises to deliver in both experience and quality of the food. (Supplied)

“I started downstairs in a small room under the kitchen. It was very dark,” said Al-Jishi. “He was giving me 20 kilos of cherry tomatoes to cut into cubes every day. He had me picking the leaves off of parsley stems. And if I went up to him with a tray full of leaves and he saw one small stem, he would tell me to throw them all away and do it again.”

Gasbarro tried to scare him off a culinary career, telling him that “no one” makes it to the end of the six-month internship and that most quit or fail after two or three months. He also expressed doubts about how a young Saudi would fare in a high-end Italian kitchen.

After three months of grueling training that could have come straight out of “The Bear,” Al-Jishi finally moved to the kitchen, and eventually successfully finished the six-month internship.

AlJishi opened a pop-up stand for Osteria Dal Nonno in Qatif last December as a small test run. (Supplied)

“He was very strict, but it was actually a good thing. I learned more in the internship than I did at university,” said Al-Jishi. “I entered the restaurant on my first day as someone and I left as someone else.”

Al-Jishi knew that he wanted to return to Ƶ and open a fine-dining restaurant in his hometown. And he knew he wanted it to be a place where people can enjoy authentic Italian cuisine and a high-end dining experience. The name of the restaurant, he said, is a nod to his school days.

“Everyone saw how obsessed I am with Italian food and Italian people, so they asked me: ‘Do you have anyone in your family that’s Italian?’ To which I replied ‘Yes, my grandfather is Italian’ as a joke.”

AlJishi hosted five cooking classes for kids and one for adults, where participants learned to make dishes from scratch. (Supplied)

And thus Osteria Dal Nonno (Grandpa’s Restaurant) was born.

Everything on the menu will be made from scratch — including 12 different kinds of pasta — and every dish has been meticulously curated. Al-Jishi gave Arab News a sneak peak of what to expect.

One feature dish is gnudi — a ricotta dumpling served with burnt onion, a butter sauce, and mushroom cream.

The chef also highlighted manzo — Italian dry-aged steak grilled on charcoal served on a bed of arugula salad and topped with parmesan and balsamic vinegar — and slow-cooked beef cheeks served with dark chocolate and smoked mozzarella on homemade focaccia.

Dessert will include a classic tiramisu, crème brulee, and “special” gelatos, including Al-Jishi’s favorite — Italian basil.

Breakfast dishes are inspired by Greek, French and local Qatifi fare. For example, the beloved Qatifi breakfast dish siwiya is getting an Italian remix and being made with angel hair pasta.

Al-Jishi has also focused on hiring mainly Saudi talent — especially Qatifis. He wants to be able to contribute to the growth of the city, and said that the restaurant is about giving the people of Qatif a place where they can celebrate marriages, graduations or just a good night out locally.

“I want people to see how Qatifi chefs can do big things,” he added.

In December, Al-Jishi opened a pop-up in C-Front in Qatif for three weeks to test out some of his food with the crowds and get a buzz going. It was a little difficult for the first few days because a lot of people were unfamiliar with real Italian dishes and kept asking for “pink sauce” or “chicken pasta,” he said. But once they tried his authentic offerings and word got out, Al-Jishi was making more than 300 servings of pasta a day with his friends.

Echoing his own internship experience, Al-Jishi wants Osteria Dal Nonno to be a place where other students and culinary graduates can spend time learning. He’s already had calls with ZADK Saudi Culinary Academy in Alkhobar to discuss future internships.

Al-Jishi is also opening the takeout-and-delivery-only Crumbs & Curry (serving katsu curry), which he said could potentially evolve into a casual dine-in spot.

As if that wasn’t enough, Al-Jishi also hosted several culinary courses in 2024, five for children and one for adults. “I want people to see how cooking can change the way you feel inside,” he said.

In that regard, Al-Jishi hopes to one day open his own academy where people can learn to make pastries, baked goods, pasta and even Arabic food.

“We should not forget about Arabic food because Arabic food is not easy,” he said. “I can’t say that I’m good at it, even now. For me, it’s harder than Italian food.”

 


Where We Are Going Today: Egg Bun – Breakfast & Brunch Restaurant

Bacon egg bun at Egg Bun. (Supplied)
Bacon egg bun at Egg Bun. (Supplied)
Updated 22 August 2025

Where We Are Going Today: Egg Bun – Breakfast & Brunch Restaurant

Bacon egg bun at Egg Bun. (Supplied)
  • Egg Bun’s wraps are another hit, especially the turkey egg wrap — with both turkey and bacon, this wrap is a hearty meal on its own and a very satisfying one at that

Indulging in a few American breakfast classics never hurt anybody, and this cloud kitchen service makes it a little hard not to.

Egg Bun was founded in the UAE in 2020 and made its way to Riyadh in 2022. It offers a selection of buns, wraps, toasts, bowls and rolls.

No matter what you choose, you can trust that the eggs will be good. Their scrambled and fried eggs are cooked perfectly. The scrambled eggs are nice and fluffy, and the slightly crisp bottom of the fried egg brings out the rich flavor.

Your choice of what to eat really depends on how you like your bread and toppings. The egg toasts and buns are both made with brioche bread, buttered and toasted — but of course, the bun has a much softer texture than the toast. The filling options vary from American classics — hashbrown, bacon, American cheddar cheese — to local classics such as the shakshuka and mushroom fillings, and even wildcard additions such as guacamole or avocado egg options.

You will love their scrambled bacon toast and the American bun with fried egg and crispy beef bacon, although at times the bacon is chewier than it should be, the flavor never disappoints.

If you really want to go all out with your breakfast, you can try one of their Big Buns — the Grand Slam is made with a fried egg, a wagyu beef patty, beef bacon and American cheddar cheese. Or there is the Egg Bun Tower, with three layers of fried egg, bacon and American cheddar cheese. 

Egg Bun’s wraps are another hit, especially the turkey egg wrap — with both turkey and bacon, this wrap is a hearty meal on its own and a very satisfying one at that. However, it would be better if the mayo was replaced with one of their other delicious sauces, such as the smoked sauce or the nash sauce.

The potato egg wrap isn’t up to the mark — scrambled eggs, cooked garlic potato cubes and onions, topped with tahini sauce, fresh coriander and spices — it’s an interesting concept that doesn’t work. 

These wraps are a bit bigger than you might think, so keep that in mind if you plan on trying a few items.

Egg Bun has a few health-conscious options as well, with their Fitness Junkie Eggs bowl, which comes with boiled eggs on a bed of lettuce and spinach with grilled halloumi and guacamole, and their Protein Pack Eggs bowl, which comes with scrambled eggs, beef bacon and grilled halloumi on a bed of fresh spinach.

From the sides, no American breakfast is complete without hash browns — always crispy and golden brown with a great crisp to potato ratio. These hash browns are very enjoyable but could do with a bit more salt and less oil.

Overall, Egg Bun is a solid choice for your weekend or weekday breakfast, quick, easy, filling — and will satisfy your cravings.

 


Recipes for Success: Chef Saleh Aljabalioffers advice and a matazeez recipe

Recipes for Success: Chef Saleh Aljabalioffers advice and a matazeez recipe
Updated 22 August 2025

Recipes for Success: Chef Saleh Aljabalioffers advice and a matazeez recipe

Recipes for Success: Chef Saleh Aljabalioffers advice and a matazeez recipe
  • The head chef of Najdi Signature Restaurant in Diriyah offers advice and a matazeez recipe

DIRIYAH: For Chef Saleh Aljabali, his culinary passion was fired as early as kindergarten. “The earliest memory would be when I was three, four years,” he tells Arab News. “At the kindergarten, we were taught to make French toast. And I got excited about it. That was the spark.” 

From experimenting at home with family and friends to pursuing the craft alongside his engineering studies, he soon realized cooking was his calling. “This is my passion and this is what I prefer to do,” he says. 

Today, that passion has found its home at Najdi Signature Restaurant in Bab Samhan Hotel, a Luxury Collection Property in Diriyah. “It’s the first Najdi cuisine restaurant in a five-star hotel in the region, if not in the world,” Saleh explains. “The idea is to serve authentic Najdi dishes, presented with a modern twist.” 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

When you started out, what was the most common mistake you made? 

Not trusting the ingredients enough. I would over-season and overcomplicate, or try to impress with too many techniques in one dish. But I learned that restraint is a skill in itself, and sometimes the best thing you can do is to let the ingredients speak for themselves. Another mistake was rushing the process — especially with traditional dishes that require time and patience. Najdi cuisine, for example, is all about slow cooking. You cannot rush it and expect authenticity. 

 What’s your top tip for amateur chefs? 

Taste as you go. It sounds simple, but it’s the most important habit — adjusting seasoning, acidity and texture throughout the process makes a huge difference. On a practical level, invest in a good knife and keep it sharp. It makes prep faster, safer and more enjoyable. 

What one ingredient can instantly improve any dish and why? 

I’d choose lemon. A splash of acidity can brighten flavors, balance richness, and add complexity. It’s a game changer, for sure. 

When you go out to eat, do you find yourself critiquing the food? Or are you able to switch off? 

I can’t really escape my invisible chef’s hat. Not necessarily for critiquing, just out of interest for what the presentation, taste and service is like. It’s automatic. 

What’s the most common issue you find in other restaurants? 

Inconsistent seasoning — either too bland or unevenly distributed. It’s a small thing, but it affects the entire experience.  

What’s your favorite cuisine to eat? 

I’m always drawn to street food, because of the simplicity of it. Especially when I’m traveling. There’s something incredibly touching about the food and the people and how they interpret themselves through the food. Everybody is intentional about the balance and the flavor. It’s inspiring. 

What’s your go-to dish if you have to cook something quickly at home?  

A grilled chicken sandwich with fresh rustic bread. Season the chicken with salt and pepper, garlic, a touch of cumin, a squeeze of lemon juice… that’s it. I recommend avocado with it too. And crisp lettuce, tomato, and chili mayo.  

What customer behavior most frustrates you?  

When guests ask for major changes to a dish without understanding the idea behind it. Like, removing key ingredients that actually define the dish and its purpose. 

What’s the most difficult dish for you to get right? 

Gursan, a traditional Najdi dish made of a thin wheat bread soaked in rich vegetable and meat stock — sometimes tomato sauce as well — is tricky. The difficulty lies in getting the texture right, because the bread must absorb the broth and the flavors without becoming too soggy. It’s a delicate balance which depends on timing, temperature and the consistency of the sauce. Because it’s such a beloved dish with deep cultural roots, there’s a lots of pressure in getting it right and honoring its authenticity while presenting it in a refined way. It’s a dish that demands respect, patience and precision. 

As a head chef, what are you like? Are you a disciplinarian, or are you more laid back? 

Sometimes I’m actually too friendly. That’s not always a good thing, but I believe and leading with respect and consistency.  A kitchen is a high-pressure environment, for sure, but that doesn’t mean it has to be hostile. I’m not someone who shouts often. I mean, when firmness is needed, then it’s needed, but it’s not a style of leading. I prefer to communicate clearly, set high standards and support my team in reaching them. I always remind my team we’re not just cooking, we’re creating an experience. That requires passion, precision and, most definitely, teamwork. 

Chef Saleh’s pigeon-stuffed matazeez with seasonal vegetables 

INGREDIENTS: 

3 tomatoes; 2 carrots; 1 pumpkin; 2 zucchini; 3 onions; afilla cress, 1 bunch; 1 whole pigeon; 50g truffle; 500g whole wheat flour; 100g ghee; 1tbsp bizar seasoning; 3 bay leaves; 5 pieces of cardamom; 5 black pepper corns; 1tbsp lomi powder; tap water (as needed) 

INSTRUCTIONS: 

1. In a pot Sautee 1 pc. of onion with whole pigeon, cardamom and bay leaves. 

2. Add a cup of water and let it simmer for 1 hour 

3. In a mixing bowl add the flour, salt, water and mix the dough. 

4. Rest it for half an hour, then sheet it and cut it with 2-inch ring cutter and keep it covered in the chiller. 

5. Strain the pigeon, keep the sock on the side and pull the meat of the pigeon. 

6. Cut carrots, pumpkin, zucchini, local truffle, the rest of the onions, and the tomato. 

7. Sautee onion, tomato then add bizar spices, strained stock and let it cook. 

8. In a small pan add the ghee and chopped onion and cook it slowly then add Bizar spices and Lomi powder for the kishna. 

9. Fill the pigeon meat inside the dough and shape it as per the picture. 

10. Boil matazeez in the stock along with the vegetables. 

11. Arrange it in the plate as round shape 5 pcs of matazeez then add the vegetables and kishna in between. 

12. Reduce and strain the stock and add in a sauce bowl.  

13. Garnish the plate with some Affilla cress. 


Where We Are Going Today: Telad Cafe in Jeddah

Where We Are Going Today: Telad Cafe in Jeddah
Updated 20 August 2025

Where We Are Going Today: Telad Cafe in Jeddah

Where We Are Going Today: Telad Cafe in Jeddah

Looking for a modern spot with subtle touches of Saudi culture? Telad Cafe in Jeddah’s Ash Shati district offers interiors that mix contemporary style and technology — like its iPad menu — with retro decor for a classic feel.

The menu is fairly standard but provides a good range of options. Breakfast choices, such as the croissant with scrambled eggs, and the truffle omelet, come in portions large enough for two.

Sandwiches, including the honey halloumi and salmon pesto wrap, offer some variety, while salads and starters like chicken hummus, mozzarella sticks, avocado and olive tapenade dips, or chicken quesadilla are good lighter options.

Pasta options include fettuccine Alfredo and penne arrabiata, and the burger selection — including the mm’ bite burger — looks satisfying.

Desserts such as kunafa burrata and affogato French toast add some interesting flavors, and drinks like the tahini latte and candy pop coffee offer a twist on standard coffee options.

The cafe’s top floor has views of the Formula One track, a nice spot for photos. Its location and reasonable pricing make it a convenient choice for casual meetups or coffee breaks.