Where We Are Going Today: ‘Dave’s Hot Chicken’ in Riyadh

JEDDAH: After successful events in Alkhobar and Riyadh, the much-anticipated Food Culture Festival is taking place at Jeddah’s Wonder District from Feb. 12 to 16.

Organized by the Culinary Arts Commission in partnership with the Quality of Life Program, the event showcases a rich blend of local and international culinary experiences.

The festival in Jeddah features four zones, each offering a different aspect of the culinary world.

In the food exhibitors’ area, attendees can savor various cuisines, from traditional Saudi dishes to international delicacies, allowing them to embark on a gastronomic journey around the world without leaving the city.

Leo Wen, CEO and co-founder of Whoa Tea, which offers authentic Chinese drinks and sweets like Tang Hu Lu (candied fruit snack) and coconut cubes, said: “It’s exciting to introduce these unique flavors through this festival, and the response has been overwhelming.

“Our goal is not only to provide a delicious experience but also to share the rich heritage behind these drinks and desserts, showcasing the diversity of Chinese culinary traditions.”

Noura Abdullah, founder of Soma, a Saudi brand known for its signature grape leaves, as well as dishes like grape leaves fatteh, musakhan, kibbeh, and fresh juices made from carefully selected ingredients, said: “Everything we serve is homemade, with our signature dish, the grape leaves, being particularly popular.

“I started in Alkhobar, then expanded to Riyadh, and now, by participating in this festival in Jeddah, I’m exploring the possibility of franchising Soma.

“The positive feedback from visitors has been incredible, especially (for) the grape leaves. Their response has been very encouraging and motivates me to bring Soma to even more people.”

Ahmed Imran, owner of My Makan, the only Malaysian restaurant in Jeddah, told Arab News: “Festivals like this bring together diverse cultures, and food is the perfect medium to unite people from all walks of life.

“It’s truly amazing to see such a celebration of global cuisines, and I’m excited to introduce authentic Malaysian dishes to the visitors. It’s also heartwarming to witness the positive response from the community towards Malaysian cuisine.”

The festival also welcomes food truck owners, offering them an opportunity to showcase their food and attract new customers.

Al-Baraa Yahy, who owns Protein Dose, a food truck based in Al-Safa district, said the festival has given her the opportunity to introduce her products to a wider audience.

“I’m grateful for the chance to showcase my offerings through such a fantastic platform,” she said.

For those eager to enhance their culinary skills, the workshops area offers hands-on experiences with activities such as sushi making, food decoration, pasta crafting, and even food photography, with a special focus on the flavors of Singapore.

Live cooking demonstrations will also allow guests to witness the magic of food preparation firsthand.

Sadellah Zakaria, an Italian chef, and Mokhtar Mahdy, an Egyptian chef, teach festivalgoers how to make pasta like fettuccine and ravioli from scratch with their workshop.

“These workshops are a great way for attendees to not only learn valuable culinary skills but also connect with the craft of making fresh pasta. Even children can join and enjoy this immersive experience,” Zakaria said.

The festival’s theater area features live performances, from guitar and vocal acts to Arabic music bands and Indian Bharatanatyam dancers.

Additionally, roaming performances like living statues, an interactive parade, and a Chinese dragon dance add to the event’s festive atmosphere.

The kids’ area offers a chance for children to get involved in cooking workshops and farm activities, participate in friendly competitions, and unleash their creativity in a safe and educational environment.

Mohammed Hussein, who came along with his family said: “It’s great that the workshops let kids get involved and try things out for themselves. Plus, the festival has this cool passport challenge where you get a stamp every time you visit a different zone.”

Ghadeer Abdullah, a visitor from Makkah, said: “The best part of the festival is definitely the weather. It’s so pleasant that we’re enjoying all the zones. The kids’ zone is especially engaging. My children spent almost an hour completing the workshop, and they loved every minute of it.”

RIYADH: Egyptian-born American celebrity chef Michael Mina has brought his culinary expertise to Saudi Arabia with the opening of Taleed by Michael Mina in Diriyah.  

Located in Bab Samhan hotel, the restaurant, which opened this month, marks a long-desired expansion for the celebrated chef, who has been eager to build on his presence in the region.  

“I really have wanted to be more present in the Middle East because this is very much tied to my roots and what I grew up with and what I grew up eating,” Mina told Arab News. “When this opportunity came, it just felt new and fresh, especially given where I’m at in my career.” 

Mina, who was born in Cairo and raised in the US, recalled growing up in a household filled with the aromas of Middle Eastern cuisine. “My mother had eight aunts and uncles,” he said. “Every weekend there’d be 30 people at a home, and the table would be filled with food.” 

This early exposure led him to discover his passion for cooking.  

“My first job was in a restaurant. I started as a dishwasher and then started cooking and I fell in love with it,” he said. “I really enjoyed everything from the creative part to the hospitality part. And as I started to understand it a little bit more, by the time I was 16, I knew it was what I wanted to do for the rest of my life.  

“But it took two years to explain that to my parents,” he added with a laugh. “It was doctor, lawyer, engineer... A cook wasn’t one of the choices. So it took two years and then I finally convinced them.” 

It hasn’t worked out badly so far. Mina’s eponymous flagship San Francisco restaurant has earned a Michelin star, he’s cooked for three US presidents, and he is a multiple James Beard award winner. 

Chef Alex Griffiths, vice president of culinary for Mina Group, played a key role in shaping the concept for the Riyadh restaurant, ensuring it reflects both the Mina Group’s expertise and traditional Saudi flavors.  

“We came to Saudi more than 55 times in the past four or five years to really understand the food heritage,” Griffiths told Arab News. "One of the things we wanted to focus on was how to represent both Mina Group and Chef Mina, while incorporating influences from the Hijazi side of the Kingdom.” 

The menu at Taleed features dishes that reflect this fusion, including shrimp kabsa, spice-marinated yellowtail, and a unique tuna falafel inspired by Mina’s mother’s recipe.  

“We’re using sushi-grade tuna and almost treating it like nigiri, where the falafel is at the bottom and the tuna is dressed on top with Egyptian salad,” explained Griffiths. 

Looking ahead, Mina sees Taleed as part of Saudi Arabia’s growing culinary movement. “I think the Saudi food scene is going to explode,” he said. “You start to see more and more innovation, but that innovation stays rooted here as well as (in the) different cuisines coming in.” 

For now, his focus is on establishing Taleed as a must-visit dining destination. “It’s always important to get yourself established before looking at doing more,” Mina said.  

When asked what he hopes guests will feel when they visit Taleed, he said: “I think when you do a restaurant right, the thing that I love the most is when you sit at a table and everyone looks around the table and says, ‘I’ve got to come back and have that dish.’ That is the best form of flattery that you can ever get.”