Where We Are Going Today: ‘La Calle’ in Jeddah

Any restaurant claiming to provide the “best Thai food in Riyadh” should be ready to stand up to comparison.

Plucky The Villa, hyped-up Thai Soi, and well-loved Baan Thai are some contenders that might take issue with the declaration.

But Azian Hauz, whose social media accounts are emblazoned with the assertion of being No. 1, might turn out to be worthy competition.

A fairly unassuming exterior in the city’s Yarmuk district gives way to an airy, bright interior replete with what feels like a forest of admittedly artificial greenery.

While the service cannot be faulted, the uninspiring chicken satay did not get us off on the right foot.  

The skewered meat lacked panache and the sauce was thinner than I would have preferred.

At the same time, our lumpia rolls delivered several satisfying crunches of flavor.

For the main course, a red curry lamb shank emerged, a delectable Thai take on a slow-cooked favorite.

But the absolute standout was my companion’s beef sisig. Admittedly not a Thai dish, this incredible concoction of Filipino origin alone makes the restaurant a must-visit.

The salty, sizzling, umami-laden plate was made complete tableside by an egg freshly cracked and stirred into the liver, steak and onions to create an almost transcendent course.

This was capped off by an obligatory round of mango sticky rice, which delivered everything that could be asked of it.

So, does Azian Hauz live up to its bold claim to serve the best Thai food in Riyadh?

I think more culinary research is required before a conclusion is drawn.

Nonetheless, the restaurant is a solid all-round choice with some outstanding areas and I would not hesitate to recommend it.
 

RIYADH: More than 300 cooking enthusiasts are taking part in a three-day seafood cooking workshop in Riyadh in which top chefs are sharing their expertise.

Organized by the Saudi Chefs Association, the event is a highlight of the Saudi International Fisheries Exhibition, which is taking place until Feb. 5 at the Riyadh International Convention and Exhibition Center.

The workshop provides participants with an opportunity to learn from renowned Saudi and international chefs and features more than 20 seafood recipes drawing on traditional regional dishes.

The event is led by Yasser Jad, president of the Saudi Chefs Association, who spoke of the importance of mentorship and hands-on experience in the culinary industry.

Jad said: “Each day we hold six interactive sessions, featuring two master chefs who mentor two young chefs from different culinary schools, including students from HTMi Saudi Arabia, a leading hospitality and culinary institute.”

The association serves as a professional network, supporting chefs at all levels with practical training.

Jad added: “This is how chefs have always learned — by working side by side with experienced mentors. Masterclass continues that tradition in a structured, engaging environment.”

The masterclass workshop focuses on both traditional Saudi recipes and international seafood dishes.

Jad said: “We are proud to conduct this kind of workshop. Our goal is to preserve and modernize Saudi cuisine, ensuring that young chefs understand its history while also exploring contemporary techniques.”

Those participating work with fresh, locally sourced seafood, learning techniques for cleaning, filleting, marinating, and cooking different types of fish and shellfish.

Now in its fourth edition, the Saudi International Fisheries Exhibition is organized by the National Livestock and Fisheries Development Program under the Ministry of Environment, Water and Agriculture, with the participation of various public and private sector entities.

The event highlights sustainable seafood initiatives, aquaculture advancements, and cutting-edge fishing technologies. Visitors can explore live aquaculture systems and experience seafood tastings and interactive exhibits showcasing the latest industry innovations.

For the Saudi Chefs Association, education plays a key role.

Jad said: “We want chefs to understand the value of local seafood, both from a culinary and environmental perspective.

“By supporting local fisheries, we strengthen Saudi Arabia’s food security and culinary identity.”