Where We Are Going Today: ‘Hashem’ restaurant in Jeddah
Where We Are Going Today: ‘Hashem’ restaurant in Jeddah/node/2596470/food-health
Where We Are Going Today: ‘Hashem’ restaurant in Jeddah
Located in one of Jeddah’s most vibrant neighborhoods, Hashem offers a welcoming, family-friendly atmosphere perfect for both dine-in and takeaway. (Supplied)
Where We Are Going Today: ‘Hashem’ restaurant in Jeddah
Updated 09 April 2025
Nada Hameed
Hashem restaurant, established in 1956, is one of Amman’s most iconic gems. It has finally made its way to Saudi Arabia with the first branch open in Jeddah’s Al-Rawdah district, bringing the legendary flavors of Jordanian street food with it.
Whether you want a sunrise breakfast or are on a midnight snack run, their doors are open for you.
The restaurant serves large portions made with fresh ingredients. Their quick service and buzzing energy will make you feel right at home.
Just like in Amman, no menu is needed. Just take a seat and the team will start you off with a full spread of the essentials. You can ask for eggs (fried or boiled), olives and pickles, or their house-made spicy sauce.
I ordered the usual Jordanian breakfast, including the famous creamy hummus topped with minced meat, olive oil and pine nuts, and crispy stuffed falafel.
I also ordered their fatteh and foul. It was warm, seasoned, and went well with fresh bread and special Jordanian spicy sauce made of lemon, chilli and garlic. I also asked for a glass of mint tea to round it all out.
Located in one of Jeddah’s most vibrant neighborhoods, Hashem offers a welcoming, family-friendly atmosphere perfect for both dine-in and takeaway.
Whether you’re a nostalgic Jordanian or a curious first-timer, it’s a great spot for a hearty meal.
Where We Are Going Today: ‘Beefbar’ Restaurant in Riyadh
Overall, the ambiance is impressive and the concept has potential, but most of the food was forgettable
Updated 20 April 2025
Waad Hussain
Beefbar, originally from Monte Carlo and known for its elevated take on street food, is one of the most talked-about steakhouses in Riyadh.
The space itself is beautiful — tall ceilings, dark tones and elegant interiors that give it a regal, high-end atmosphere.
But my experience did not live up to the hype.
We started the meal with what was supposed to be a Caesar salad, but it was watery and completely underwhelming. The croque sando sounded promising, but the flavor was flat — nothing more than an ordinary sandwich with fancy presentation.
The spicy pasta was perhaps the biggest letdown of the night.
The only standout dish for me was the wagyu tacos. The shells were perfectly crisp and the wagyu was cooked just right — juicy, flavorful and balanced.
We also tried the New York striploin, which came with a great sauce and was cooked well, but for SR355 ($95), it did not feel special or memorable enough to justify the price.
For dessert, we went with their signature marble chocolate, which was good and warm.
Overall, the ambiance is impressive and the concept has potential, but most of the food was forgettable. The biggest downside? The prices are extremely high for what you get. It’s a one-time visit for me.
For more details, check their Instagram @beefbar_riyadh.
Where We Are Going Today: ‘American Corner’ – authentic American breakfast in Jeddah
The menu features authentic American breakfast culture: Fluffy pancakes, crispy hash browns, buttermilk waffles, cheese-loaded omelettes and the ever-satisfying eggs with turkey bacon or sausage in generous portions
Updated 19 April 2025
Nada Hameed
American Corner has been the go-to spot for many American breakfast-lovers in Jeddah since 1989.
From the moment you walk in, the cozy vibes, checkered floors and warm lighting set a nostalgic tone — the kind that will make you want to linger over coffee and pancakes a little longer with a friend or simply enjoy some alone time.
The menu features authentic American breakfast culture: Fluffy pancakes, crispy hash browns, buttermilk waffles, cheese-loaded omelettes and the ever-satisfying eggs with turkey bacon or sausage in generous portions.
One of the standouts is the chicken and waffles, golden and crispy, which hits that sweet-and-savory balance.
The classic American breakfast platter is another favorite. It features eggs, toast, your choice of meat and a side. It is simple, comforting and delicious.
My personal favorite is the hotdog, made the American way with mustard, ketchup and mayonnaise in a fresh, soft, long bun. I also like the buttered corn, brownies and a smooth flat white to tie it all together.
If you have a sweet tooth, do not miss the famous French toast, topped with fresh berries and maple syrup.
Service is friendly and American Corner does a great job of maintaining a warm, welcoming atmosphere, even during the busy morning rush. Prices are reasonable, considering the portion sizes and quality.
If you are in the mood for brunch or something more savory, you will find hearty options including burgers, pasta and salmon or shrimp served with mashed potatoes and seasonal vegetables.
For more information, visit Instagram @american_corner.
Recipes for success: Chef Ilias Doulamis offers advice and a tasty seafood recipe
Updated 17 April 2025
Arab News
DUBAI: Greek chef Ilias Doulamis is well-travelled and no stranger to the Gulf. Before taking on his current role, he worked at the Rosewood Al-Faisaliah Hotel in Riyadh, the Grand Hyatt Muscat, and the Grand Hyatt Doha, among others — as well as restaurants in Paris and London. Now, he is the culinary director of the Conrad Abu Dhabi, and Hilton’s regional chef for the Arabian Peninsula.
Here, Doulamis discusses the charms of citrus fruits, the importance of collaboration, and attention to detail.
When you started out what was the most common mistake you made?
Trying to do too much on my own. Early on, I thought asking for help was a sign of weakness. But since then I’ve learned that great kitchens run on collaboration and trust.
What’s your top tip for amateur chefs?
Focus on mastering the basics skills. They are the foundation of everything in the kitchen.
What one ingredient can instantly improve any dish?
Citrus! It instantly elevates a dish by adding brightness, balance, and depth. From orange, mandarin, lemon and lime right through to the most exotic sudashi, yuzu and pomelo, citrus is a magic ingredient.
When you go out to eat, do you find yourself critiquing the food?
I do, but I do it out of curiosity and passion — not judgment. And it’s not just the food. I notice everything: flavors, technique, the service, the ambiance, even the body language of the staff. All of these things are part of the experience of dining out.
What’s the most common issue that you find in other restaurants?
I’d say it’s lack of attention to detail — whether that’s the seasoning, the temperature, or the plating. Consistency is key to delivering a good experience, and it’s often the first thing to slip under pressure.
What’s your favorite cuisine?
I am from Kalamata and my favorite cuisine is Greek — hands down. It’s simple, honest food with bold flavors, fresh ingredients, and a deep connection to tradition. It’s really hard not to love!
What’s your go-to dish if you have to cook something quickly at home?
A frittata. It’s quick, versatile, and always satisfying. You can toss in whatever’s in your fridge, and it’s still going to feel like a proper meal.
A frittata, chef Doulamis' go-to dish when time is short. (Getty Images)
What customer request or behavior most annoys you?
Honestly, no request really annoys me. Guests have different tastes and needs, and part of our job is to make them feel welcome. It’s all part of the experience.
What’s your favorite dish to cook and why?
It’s tough to pick a favorite. I just really love cooking anything that lets me be creative and connect with people through food. That being said, I’m very lucky because my wife is an excellent cook too, so our kitchen is always full of inspiration and great meals.
What’s the most difficult dish for you to get right?
Some dishes are deceptively simple and incredibly hard to perfect. I’m thinking of things like a classic omelet, a risotto, or even fresh pasta. Simplicity really tests your skill. When there’s nowhere to hide, that’s when cooking can be at its most challenging. Your precision, timing, and technique have to be spot-on, and even the smallest misstep can throw everything off.
As a team leader, what are you like? Are you a disciplinarian? Or are you more laid back?
I’d say I’m firm but fair. Obviously, I believe in discipline and high standards, but I also believe in empowerment, mentorship, and leading by example. The best results always come from motivated team members who feel that they are respected and valued.
Chef Ilias’ Greek-style citrus and olive oil marinated sea bass with fresh sea urchin
Kalamata Extra virgin olive oil (high quality, fruity)
Lemon and orange juice (freshly squeezed)
Lemon zest
Sea salt (preferably flaky)
Fresh dill and chives (finely chopped)
Cracked black pepper
Instructions:
Marinate the Fish:
Arrange the sliced amberjack on a chilled plate. Drizzle with a blend of lemon and orange juice, just enough to coat. Add a few drops of olive oil, a pinch of sea salt, and a sprinkle of herbs. Let it marinate for 5–7 minutes.
Top with Uni:
Gently place fresh sea urchin lobes on top of the marinated fish.
Finish & Serve:
Grate a bit of lemon zest over the top, add a touch more olive oil, and finish with cracked pepper and a few micro herbs
Where We Are Going Today: ‘Watch How’ cafe in Riyadh
Updated 16 April 2025
Waad Hussain
RIYADH: If you’re tired of overpriced cafes in Riyadh that look good but disappoint your taste buds, Watch How is a refreshing change.
This spot blends simplicity, quality and affordability — all wrapped in a calm, earthy atmosphere that feels like a slow morning in Europe.
We started with their classic croissant for SR12 ($3.20) which was flaky on the outside, soft and buttery inside, with that perfect golden crispness.
Their cinnamon social for SR16 ($4.27) was warm, slightly gooey, and topped with just the right amount of icing — not overly sweet, just balanced.
The baked potato and cheese had a comforting, homemade vibe with creamy filling and a golden crust.
The ribbon cheesecake stood out with its rich cream cheese, jam swirls, and light biscuit base. And the French toast — a soft brioche soaked in vanilla custard, caramelized on the edges, and finished with powdered sugar — was indulgent but not heavy.
Their drinks are just as well thought out. The SR12 latte was smooth and bold, with a silky finish, while the matcha, which goes for SR23 ($6.13), had that perfect earthiness, not bitter, and frothed to perfection.
Watch How, with its welcoming staff, is a space that invites you to stay, sip, and enjoy without rushing.
So what’s the downside? The parking situation. It’s a small, popular spot — which means parking is almost impossible to find during busy hours. Not ideal if you’re in a hurry, but definitely worth the effort if you plan ahead.
Where We Are Going Today: ‘Isabel Mayfair’ Restaurant in Riyadh
The risotto zafferano — a concoction of carnaroli rice, bone marrow and a saffron emulsion — was creamy and the saffron was not too overpowering
Updated 15 April 2025
Nada Alturki
In its first opening outside the UK, Isabel Mayfair has made its way to the Kingdom’s capital with a bang. The art deco, Gatsby-esque mansion is located in Riyadh’s bustling Al-Sulaimaniya district.
It offers terrace seating if you’re looking for a romantic spot or a girls’ night out-style cozy dinner.
We started with the tomato salad, which is a medley of seasonal tomatoes with labneh tahini dressing and red pickled onion — a fresh and simple way to kick off the meal.
We then opted for the lamb croquettes, made with slow-cooked lamb and served with aioli. The cheesy bites come in a crispy pastry with creamy filling and Parmesan snow. Although the appetizers were satisfactory, they were nothing out of the ordinary.
The risotto zafferano — a concoction of carnaroli rice, bone marrow and a saffron emulsion — was creamy and the saffron was not too overpowering. It’s perfect for those who want a taste of the local spice without too much of its complexity.
We ordered it alongside a 350 gram dry-aged rib eye steak, served with sweet potato puree and peppercorn sauce, which also pairs well with their smokey, roasted and grilled sweet potato and the broccolini with a spicy dressing and hazelnut. The steak was a definite highlight of the evening.
For desert don’t miss out on the tiramisu, which comes with an Instagram-worthy reveal. The sticky toffee pudding with warm toffee sauce and saffron ice cream is also a crowd-pleaser for a sweet ending.
Try not to miss their complementary cherry mocktail and sweet ’n’ spicy appetizer if you visit on a Wednesday.
