It’s a wrap! 2022 highlights with Tony Ramy
Through his restaurant group and his work as president of Lebanon’s RNCP Syndicate, Tony Ramy has dedicated his life to championing Lebanon as a tourist destination. We sat down with the restaurateur to reflect on the past year and discuss what’s on the horizon.
Just Japanese: stories with chef Dave Mangiliman
Dave Mangiliman, executive chef of Origami Sushi, is a food storyteller who uses Japanese cuisine to convey his love and passion for this craft. Here, he shares his insights on the latest trends to watch and explains the secrets to success.
Spirits on the rise
The popularity of non-alcoholic and low-alcohol drinks continues to grow, as consumers demand a greater number of options. Daniel During, principal and managing director of Thomas Klein International, explores the latest developments in the market and forecasts future trends.
On the market
Invest in the right products and equipment to make cooking and other functions easier. Here’s a good place to start.
All about arak
Arak is well on its way to becoming the spirit of choice behind countless bars in Lebanon and even farther afield. Salim Heleiwa, general manager of The Malt Gallery, gives us the lowdown on why the milk of lions is gaining popularity and what needs to be done to help nurture this growing market.
A fine-dining street food experience with Khadija Kumcheang
In the kitchen of Hikina restaurant, sous chef Khadija Kumcheang takes us on a culinary journey to the Far East.
A new initiative by the Culinary Arts Authority
Saudi Arabia’s culinary traditions are as rich and varied as the nation’s diverse landscapes, with each area offering a variety of ingredients and mouthwatering specialties. Indeed, these delectable hidden gems are simply waiting to be discovered. The latest initiative, the Saudi Feast Food Festival, wrapping up on December 29.
Cloud kitchens: busting the myth
Cloud kitchens – also known as “ghost kitchens” – used to be shrouded in secrecy. Naim Maadad, chief executive and founder of Gates Hospitality, unveils the reasons why this particular business model has enjoyed success and is continuing to dominate the F&B landscape.
Discussing Peru’s vibrant gastronomy with Yasmina Yared
Yasmina Yared is the woman behind Cinco, the first Peruvian restaurant in the Middle East, Sapa and Sofita. Here, she talks about her relationship with South American cuisine and why Peruvian food is still in demand.