The menu offers flavors that go beyond the usual, including tiramisu, kunafa, banana pudding, and even a mix chocolate with hazelnut or biscuit
Updated 35 sec ago
Waad Hussain
For those craving a taste of Japan with a local twist, Okawa brings a fusion of matcha-based drinks and Japanese pancakes to Riyadh.
With two branches that are always bustling, the cafe has become a trendy hotspot among dessert lovers and coffee enthusiasts.
The real star of the menu is their classic matcha latte. It delivers a perfectly balanced, creamy texture with a rich matcha flavor that is not overpowering — smooth, slightly bitter, and naturally sweet. It pairs well with their other offerings.
One thing that stands out is the variety of unique Japanese pancake flavors. Unlike the traditional souffle pancakes, these have a denser, more cake-like texture, making them more filling.
The menu offers flavors that go beyond the usual, including tiramisu, kunafa, banana pudding, and even a mix chocolate with hazelnut or biscuit.
The creativity in flavors adds an enjoyable element to the experience, even if the texture itself is not necessarily the best.
Despite this, Okawa excels at providing an immersive experience. From the minimalist Japanese-inspired aesthetic to the beautifully crafted drinks, the attention to detail is evident.
While the pancakes might not be a must-try for everyone, the mix of flavors and the quality of their matcha drinks make it worth a visit — especially for those looking to explore something different in Riyadh’s dessert scene.
Okawa offers a fun experience with an ever-changing menu that keeps customers coming back to see what is next.
For more information, check their Instagram @okawa_sa.
Recipes for Success: Chef Laia Ferrer Baile offers advice and a tasty recipe
Updated 14 March 2025
Hams Saleh
DUBAI: From Michelin-starred kitchens in Spain and France to luxury dining destinations in the Maldives and Bangkok, Chef Laia Ferrer Baile has built an impressive career.
Born and raised in Barcelona, Baile knew from a young age that she wanted to be a chef. She ended up training in some of the world’s most celebrated restaurants, including the three-Michelin-starred Restaurante Disfrutar.
Now, as head chef of Tabrah in Nujuma, a Ritz-Carlton Reserve located on Ummahat Island off the coast of Saudi Arabia, she brings her expertise to the Kingdom.
Tabrah in Nujuma, a Ritz-Carlton Reserve. (Supplied)
“My experience in Saudi has been amazing,” she tells Arab News. “The people are really welcoming, the food is amazing, and the environment I’m working in is fantastic.”
Here, Baile shares her thoughts on simplicity in cooking, customer preferences, and her favorite cuisines.
When you started out, what was the most common mistake you made?
I remember putting thousands of things on a dish in university because I thought the more things I put, the more the teacher would like it. But it was a disaster. I’ve learned that simplicity is best. You don’t need to add thousands of things to make something taste good. Sometimes it’s just salt and pepper.
What’s your top tip for amateur chefs?
Enjoy what you are doing. I always say to my family: “This isn’t a race.” Relax and enjoy the moment. Be curious about what you are doing, and learn why you are doing it.
Tabrah in Nujuma, a Ritz-Carlton Reserve. (Supplied)
What one ingredient can instantly improve any dish?
As a Spanish woman, I think it’s extra virgin olive oil. We call it liquid gold. It can make anything very simple become amazing; like, if you just put a bit of olive oil on a piece of bread, it will always be better.
When you go out to eat, do you find yourself critiquing the food?
My first instinct was to say no. But, then my boyfriend said, “How can you say no to that question? You do that all the time.” So, apparently, I do. But I also like to enjoy my experience. I think it is when I’m expecting something to be very good and it isn’t — that’s when I'm really critical. When I’m not expecting much, like street food in Bangkok or a small family restaurant, I won’t be that critical. But when I go to an expensive place that I really want to try and they disappoint me, then I will be.
What’s the most common issue you find in other restaurants?
Overcomplicating the dishes. Also, there are restaurants where you can feel that the servers don’t want to be there, so they will always lack care.
What’s your favorite cuisine?
I have two kinds of favorite restaurants. There are the ones I go to with my family or friends to enjoy and celebrate — these are the ones where I find my comfort food that reminds me of my mom’s food and all the Spanish things. But I also like to find new touches that elevate food a little bit. These also inspire me. So I really like to go to Michelin restaurants, where the chefs are doing something new, just to give me a spark.
Tabrah in Nujuma, a Ritz-Carlton Reserve. (Supplied)
What’s your go-to dish if you have to cook something quickly at home?
It used to be curry. I used to love making quick curry dishes — I’d always have curry paste at home. Now, though, I like to cook pad Thai because it is my sister’s favorite dish. I always try to cook that when I am in a rush. It tastes good and it’s quick and easy to make.
What customer behavior most annoys you?
It really annoys me when people want to change the ingredients of dishes. I can understand if, for example, someone doesn’t eat tomato, then we will try to remove it. And I understand if people have allergies; I’m allergic to leek, for example, and when I go to some restaurants, people won’t believe me because there are a lot of people who say they have allergies when they don’t. We take it very seriously in the kitchen when someone says they have allergies: We cook the food separately, and we will clean the kitchen from top to bottom and we have special cutting boards and knives that we will use just for that person. So, if they say they are allergic when they aren’t, it really wastes our time.
What’s your favorite dish to cook?
Suquet de Peix, a potato-based seafood stew. It brings me back to my roots. When I was a kid, my family owned an apartment by the beach, and it was a very typical dish in the area.
What’s the most difficult dish for you to get right?
Anything that has to be cooked with flour or sugar, like pastries. I think I’m really bad at it. I think it’s because I tell myself every day that I’m bad at it and I don’t practice the skills for it. Don’t ask me to make a soufflé, for example; it will be an omelet.
As a head chef, what are you like? Are you very strict, or quite laidback?
Right now, I’m leading an all-female team. Most of them are fresh graduates, so I can’t be too harsh or aggressive with them. I really try to give them a positive and empowering environment, because I’ve worked in very, very bad kitchens where they would scream and throw things. I wouldn’t want them to experience that. But we always have to have discipline. It’s the most important thing.
Chef Laia’s chicken kabsa croquetas recipe
Chicken kabsa croquetas. (Supplied)
Ingredients:
For the filling:
1 cup cooked chicken (spiced with kabsa seasoning: cinnamon, cardamom, cloves, turmeric, cumin)
2 tbsp olive oil
1 small onion, finely chopped
2 tbsp grated carrot
1 spoon of tomato puree
1/4 tsp ground cinnamon
1/4 tsp ground cumin
Salt and pepper to taste
For the béchamel sauce (croqueta base):
3 tbsp butter
3 tbsp all-purpose flour
1 1/4 cups whole milk, warmed
Salt and white pepper to taste
For coating:
1 cup all-purpose flour
2 large eggs, beaten
2 cups breadcrumbs (panko or regular)
For frying:
Vegetable oil
Instructions:
Prepare the filling:
Heat olive oil in a pan over medium heat. Sauté the onion, the garlic and the carrot until soft and translucent, then add the tomato and keep cooking for 10 minutes.
Add the shredded chicken, ground cinnamon, and cumin. Mix well and season with salt and pepper. Set aside to cool.
Make the béchamel sauce:
In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for two to three minutes to form a smooth paste (roux).
Gradually whisk in the warm milk, stirring constantly to avoid lumps. Cook until the mixture thickens and becomes creamy.
Season with salt, and white pepper.
Mix the spiced chicken into the béchamel sauce until well combined.
Transfer the mixture to a shallow dish, cover with plastic wrap (pressing it directly onto the surface), and refrigerate for at least two hours or until firm.
Shape the croquetas:
Once the mixture is firm, take small portions and shape them into cylinders or balls about the size of a golf ball.
Coat the croquetas:
Roll each croqueta in flour, dip in beaten egg, and then coat with breadcrumbs.
For an extra crispy texture, repeat the egg and breadcrumb coating.
Fry the croquetas:
Heat the vegetable oil in a deep frying pan or pot to 180°C (350°F).
Fry the croquetas in small batches until golden brown and crisp, about two to three minutes.
Remove and drain on paper towels.
Tips:
For a baked version, brush the croquetas with olive oil and bake at 200°C (400°F) for 15–20 minutes, turning halfway.
You can freeze the croquetas before frying for a quick make-ahead snack.
Where We Are Going Today: Iftar at the Four Seasons Hotel in Riyadh
Updated 14 March 2025
Waad Hussain
RIYADH: The Four Seasons Hotel at Kingdom Tower in Riyadh offers a grand iftar experience at its Kingdom Ballroom, promising a lavish spread of international and local flavors.
The buffet is nothing short of extravagant, featuring a wide variety of dishes catering to every preference. Traditional Arabic classics such as kabsa, mandi, and hearty soups set the foundation for a comforting iftar. Meat lovers will appreciate the shawarma stations, which offer chicken and beef, premium wagyu steak, brisket, and grilled lamb chops. The selection extends to a mix of Indian, Asian, and Mediterranean cuisines, ensuring a diverse dining experience.
For dessert, the options are equally indulgent. A dedicated chocolate fountain station features three types of flowing chocolate — white, milk, and dark — accompanied by fresh fruit for dipping. Those with a sweet tooth can also enjoy an array of baklava, kunafa, mango and pineapple trifles, chocolate puddings, and a variety of traditional Middle Eastern sweets.
Each table is elegantly set with Arabic coffee and dates, adding a traditional touch to the experience. Guests can order from an extensive menu of freshly made juices, ensuring a refreshing drink to complement the meal. Staff provide quick and attentive service despite the overwhelming crowd, maintaining a professional and welcoming atmosphere.
While the iftar buffet offers exceptional variety and premium ingredients, the pricing — SR587 ($156) per person and SR799 for the VIP Chef’s Table — feels steep.
The Four Seasons iftar is perfect for those looking to indulge in a lavish selection of international and traditional dishes in a premium setting. However, the high price and crowded space might be a drawback for those who prefer a more peaceful dining experience.
For more information, check their Instagram @fsriyadh or book via The Chefz app.
Where We Are Going Today: Nina’s Brownies in Riyadh
Updated 13 March 2025
Sulafa Alkhunaizi
Nina’s Brownies in the Kingdom’s capital is a sweet tooth’s dream, serving scrumptious baked goods made with love.
Served warm and ready to devour, the chocolate fudge has a crackled top. The cake has a slightly textured top with a rich, soft fudge interior with each bite infused with a heavenly cacao flavor.
It is evident that Nina’s Brownie’s uses high-quality ingredients including whole chocolate chips which are melted and used in the secret recipe. The dessert is sold as a slab, a large rectangular single-layer cake.
For customized messages on the cake, customers can order the party brownies, a perfect treat for special occasions and birthdays.
Nina’s Bakery recently launched its own creative twist on two classic desserts, naming it the “bramisu.” A blend of coffee infused tiramisu and the best-selling brownies creates a wonderful combination of deep flavors from the coffee and chocolate notes.
During the winter, Nina’s Brownies has a seasonal menu. The past winter, the shop sold its winter drink and gingerbread decorating kit which included icing sugar in various colors, making a great activity and treat in one.
What makes the shop stand out from the rest is its attention to detailed packaging. Upon opening your dessert, you will be greeted with the printed words on the box: “Adding an extra fudge to your day. Indulgence at its finest.”
Nina’s Brownies is available to order on the Chefz App.
Recipe renaissance – traditional foods brighten Saudi iftar spreads with heritage
Arab News spoke to Saudis carrying the taste of family legacy forward during holy month
Updated 13 March 2025
Nada Hameed Waad Hussain
JEDDAH/RIYADH: Ramadan is helping revive traditional dishes in Saudi Arabia, as many families prepare foods distinctive to their region.
Tables across the Kingdom showcase great diversity during the holy month, with families passing down culinary traditions through generations.
The connection between Ramadan and these traditional dishes is rooted in customs, but their nutritional value also plays a key role. Often rich in energy-boosting ingredients such as meats and vegetables, they provide essential nutrients that replenish the body after a long day of fasting.
In the Northern Borders, al-khumei’ah is a well-known dish, while the Eastern Province is famous for its harees (slow-cooked wheat and meat soup), according to the Kingdom’s Culinary Arts Commission.
Riyadh’s signature dish is marqooq (thin dough with meat, onions, and spiced broth), whereas Qassim is known for its al-tawah pastry.
In Tabuk, al-mafroukah (dough with dates, honey, and butter) is a popular choice, while Jazan is renowned for makshan fish, cooked with onions and spices.
Hail offers al-baseesa (dough balls with date paste), and Asir is known for tasabee’ (a flour, milk and sugar mix).
Najran features al-wafd and al-maraq (dough balls), while Makkah is recognized for its red barley soup. In Madinah, sobiyah is a well-loved traditional drink made from barley or oats.
Al-Baha is known for its maraqa bread, while Jouf specializes in saj bread, an unleavened flatbread.
Young people are being drawn to traditional foods through social media.
“Living in this era where everyone’s trying to keep up with trends and compete on ‘who did it better’ along with the culture of sharing photos is a big motivation. But I can’t deny that nostalgia and emotional connection also play an important role,” said Maryam Al-Oufi.
Loza Al-Mahdi and Eman Al-Hussaini, a mother and daughter from western Saudi Arabia, believe these dishes represent important memories.
“No matter how many new recipes we try, traditional dishes have a special place because they hold childhood memories and connect us to the past.”
One staple that remains a must-have during Ramadan is maamoul, a date-filled pastry that holds deep cultural and spiritual significance.
Al-Mahdi said: “No Ramadan is complete without making maamoul. It’s something that brings the whole family together.”
Platforms like TikTok and X have made it easier to share and preserve traditional recipes. “Sharing recipes on TikTok or even posting pictures of dishes on X really helps with that,” Al-Oufi explained.
“When we see cool photos and videos, it gets us excited to try those dishes again and bring back recipes that had faded away.”
For many, Ramadan cooking is about familial legacy. “Families have the choice of continuing the tradition and passing it on to future generations or just burying it,” Al-Oufi stated.
Al-Mahdi emphasized the importance of hands-on learning: “I make sure to teach my children how to cook properly, just as I learned from my mother and grandmother.”
For some, certain dishes hold deep sentimental value. Al-Oufi recalls her grandmother’s attention to detail: “My grandma was very picky about food, especially when it came to the size and shape of the luqaimat. My grandma passed away, but her rules stayed with us.”
Similarly, Al-Hussaini shares a dish that remains close to her heart: “One of the most important dishes I have to make during Ramadan, and my kids love, is jaib al-tajir (merchant’s pocket).”
The Culinary Arts Commission has played a significant role in preserving traditional dishes by organizing a number of events and festivals that highlight Saudi heritage cuisine.
It has also documented preparation methods and cultural traditions, supported entrepreneurs, and published books and videos, helping to inspire interest in traditional foods.
Traditional markets and restaurants also play a major role in preserving these dishes, offering visitors the opportunity to experience authentic flavors and promoting traditional food culture across generations.
The Culinary Arts Commission promotes heritage foods during Ramadan by sharing special content on social media and its website.
This includes highlighting traditional Ramadan dishes, their preparation methods, historical origins, and cultural significance.
By sharing this knowledge, the commission encourages the community to appreciate and preserve Saudi culinary heritage during Ramadan.
Ramadan recipes: Braised lamb shoulder for a decadent treat
Updated 12 March 2025
Hams Saleh
DUBAI: Executive chef Joey Brereton of Dubai’s Dish Catering & Events shares his flavorful braised lamb shoulder recipe.
Slow cooked to perfection, this dish balances rich, tender lamb with vibrant herbs, pomegranate, and pine nuts, making it an ideal centerpiece for a hearty meal.
Lamb marination
Ingredients:
20g garlic
75ml lemon juice
200 g shallot
Extra virgin olive oil
20g salt
10g pepper
80g coriander powder
40g turmeric powder
20g garlic powder
20g all spice powder
80g paprika powder
15g ginger
Blitz garlic, ginger, and shallot with some olive oil to get a paste.
Add to the rest of the ingredients.
Pulled lamb shoulder
Ingredients:
3000 g lamb shoulder
900 g marination
500g carrot
300g celery
600g onion
100g garlic
20g rosemary
20g thyme
5g bay leaves
5g pepper corn
500g tomato paste
1200g broth
3000g water
Method:
1. Marinate the lamb overnight then place into 1/1 deep food pan tray and add all ingredients.
3. Place parchment paper on top and cover the tray with aluminum foil.
4. Bake the lamb at 160°C for around 5 hours.
5. Once the lamb is cooked, remove it from the stock and strain the stock.
6. Reduce the stock and save.
7. Pull the meat apart.
Verde
Ingredients:
300g coriander leaves
100g mint leaves
200g parsley
30g lemon juice
30g olive oil
30g shallot
30g tomato
10g pomegranate molasses
5g salt
Method:
1. Wash and chop the vegetables before mixing all ingredients with a silicone spatula.
Final plating:
1. Place hummus in a serving bowl, using the backside of a spoon to create a well.
2. Reheat the lamb jus, and once hot, add cold butter and emulsify the jus.
3. Place the reheated lamb in the center of the hummus and pour the jus over it.
4. Place the verde on top.
5. Sprinkle pomegranate, pine nuts, shallots, and lemon over the dish.