We love everything about the Burj al Hamam restaurant on the Arabian Gulf Road in Kuwait and have been frequenting it ever since it was recommended to us by locals a few years ago.

They have a great selection of Lebanese mezzes (small portions of appetisers / starters) but our favourites are always the mutabbal (eggplant salad), fattoush (Arabic mixed salad) with the pomegranate mollasses and their spicy batata harra (spicy potatoes). Everything we have ordered here is great actually!

Fattoush and Mutabbal

Batata Harra

For mains we always like the Arabic mixed grill which for us, is large enough to share. Their grilled lamb chops are also very tasty.

Mixed Grill

Grilled Lamb Chops

There are a lot of desserts on the menu but they also provide a complimentary generous basket of uncut fresh fruit to your table to eat at your leisure.

They have a great selection of breads – their pita, large Iranian and toasted Arabic bread are always served freshly made and compliment our mezzes very well.

Three kinds of Arabic breads

Service is great and its always nice to be greeted by the receptionists and waiters when we get there. There are at least 3 managers around the restaurant and sometimes all 3 of them stop by our table to ask if everything’s ok.

They recently redecorated and the restaurant is a lovely myriad of colours – very chic and cheerful! We always choose to sit by a window which provides a good view of Green Island and the sea.

Overall a great restaurant with great food and great service which we will keep going to.

Five stars says it all!

I’m a Top Contributor on TripAdvisor! Read my other Reviews.

Ramadhan is coming to an end and we’re all here together in Kuala Lumpur now. That’s the part I really like. Being together as a family and spending time together. Hubby has arrived to join us and in a couple of days we will celebrate Eid al Fitr together.

This year I decided to spend the first half of Ramadhan fasting in Kuwait and the second half in Malaysia. Last year I fasted three weeks in Kuwait. As usual, it always feels a bit weird fasting in KL at first. I had forgotten how different Ramadhan was in Kuwait compared to KL.

Everything changes in Kuwait in Ramadhan, from work hours to shopping times and restaurant timings. During the first 20 days, work hours are shortened by law to only 6 hours per day. Most companies including hubby’s comply, so he starts work an hour later at 9:30am and finishes an hour earlier at 4:30pm. Women get even shorter working hours so they go home at 3:30pm! And now, in the last 10 days of Ramadhan, it gets shortened even more – work starts at 10:30am and everybody gets to go home at 3:30pm!

A Kuwiati buying grapes at a market in Kuwait City

Shopping times vary but generally all of them practice split timings in Ramadhan, opening around 10am and remaining open till 3pm or 4pm. Then they close for the afternoon and reopen again at 8pm after iftaar. They finally close for the day anytime between 11:30pm and 1am! Mornings are a good time to go shopping because the stores are really empty. Especially now in the summer heat, people prefer to go out in the evenings because it is a little cooler.

I always wondered how the staff of stores feel about the Ramadhan timings which obviously means longer hours for them. A guy I asked at H & M said that he was happy with it because it meant lots more money for Eid. One day a couple of weeks ago, I was at Zara and I spoke with one of the girls there and she told me that she had finished work at 7am that morning because the store had stayed open for a Sheikh who brought his wife and children and later, all the maids, cooks and drivers, to do their Eid shopping!

By law also, all restaurants including fast food and takeaway places as well as cafes and cafeterias are closed during the day. It is forbidden to be seen eating, drinking or smoking, even chewing gum, in public in Ramadhan. And this applies to everyone and not just Muslims. Its quite a challenge for expats who have just moved to Kuwait, but friends of mine pretty much get used to it after their first Ramadhan. Many join in the Ramadhan celebrations going out for iftaar or accepting invitations for ghabka. Restaurants usually open for iftaar and many stay open till 2am or later for suhoor, the morning meal.

Life is really upside down in Ramadhan.

Day and night

Many people stay out taking advantage of the late shopping hours. In all the years we have lived in Kuwait, we hardly go out in the evenings after iftaar because the traffic is horrendous. Everyone, it seems, heads out after iftaar. Once or twice in the whole month we go out for an iftaar buffet – the best in Kuwait, at the Sheraton Hotel. Last Ramadhan we tried one at the Burj al Hamam and although we always enjoys enjoyed our Friday lunches there, we didn’t enjoy our iftaar there – it was packed and a little too crowded for us. The Sheraton iftaar buffet is still the best. For one thing, even though we go there once a year, one of the senior waiters there, Ibrahim, always remembers us and treats us like royalty!

In contrast, there are no changes to shopping and restaurant timings during Ramadhan in KL. Everything is pretty normal – the restaurants are full during breakfast and lunch. The coffee shops are full everywhere and people eat, drink and smoke like any other day. To me, other than the fact that I’m fasting while I’m out during the day, it’s really very much the same here as any other time of the year.

It’s only when I hear the Raya songs (timeless and popular songs associated with Eid in Malaysia) blaring in every shopping mall and supermarket in KL that I’m reminded that it’s Ramadhan. And the Ramadhan bazaars of course. Which we don’t find in Kuwait. In multicultural Malaysia, everyone loves the Ramadhan bazaars because it only happens this time of the year and they’re crowded from the moment they open for business around 4pm all the way up to minutes just before iftaar.

The crowd at a typical Bazaar Ramadhan in Malaysia

I remember how my late father loved visiting the bazaars for all kinds of traditional food for breaking the fast. He would go early, as soon as they opened, to avoid the crowd and always came home with a bit of everything. If mum was making something special that day she’d be sure to tell him so he wouldn’t go that day.

All kinds of food at the Bazaar Ramadhan

Traffic in Ramadhan is just as horrendous here in KL as it is in Kuwait but generally only before iftaar. I think because of the short shopping times left after iftaar, most people who want to shop in the evening would break their fast in some restaurant in a mall then continue their shopping immediately after. So it can get quite crazy trying to get a table in any restaurant for iftaar. You have to be in the mall a couple of hours before iftaar, go to the restaurant to book a table, place your order, go shopping and come back fifteen minutes before iftaar.

Oh, and I simply, totally dislike going to any of the iftaar buffets in KL because of the inconsiderate behaviour of some who want to indulge in the festive occasion but don’t want to participate in the ritual of breaking fast. Sadly, they get their food before everyone else is ready to do so and start eating when they want to. When its time to break fast and you try to get your food, it’s a big mess and it feels like you’re eating leftovers. Ever since a long time ago, I have wished that hotel and restaurant management would do something about this, but things have not changed.

So yes, the Ramadhan atmosphere is different depending on where I’m spending it because of cultural differences. But the best part of the month every year for me is being together as a family.

- Posted using BlogPress from my iPad

Location:Jalan Sri Hartamas 17,Kuala Lumpur,Malaysia

We were at the Avenues Mall deciding what and where to eat. It was one of those days when neither me nor hubby had any particular desire for something specific to eat. Tough!

Somehow we were tired of the regular fare at Al Forno, our favorite Italian restaurant or P F Chang’s, the American Chinese bistro or a steak at Friday’s.

Finally we decided to try somewhere new – Japanese food at a restaurant called Maki.

We had never been there and never knew very much about it. Except that it was a Japanese restaurant, of course.

The first thing we noticed as we entered was that it had a very contemporary setting. Unfortunately, while I love Japanese food, it has to be Japanese. So looking at the decor and the ambience, I was a bit worried that this might be “fusion”. Which I have nothing against. Except that I usually prefer the traditional taste.

A waiter brought us the menu as we sat down. And it was the most hi-tech menu we had ever seen. On an iPad!

IMG 3033

Rather innovative, I thought. It was interesting to look at the menu on an iPad but I wondered if they also had the conventional menus for the not-so-iPad-savvy! The menu had pictures of all the dishes served in this restaurant which we later discovered served “fine, contemporary, fusion Japanese food”. Clicking on any of the categories opened a selection of dishes you can order. Certainly an interesting concept that went hand-in-hand with the contemporary image and branding of the Maki Restaurant.

So indeed, it was fusion and since we weren’t really into fusion Japanese food, we decided not to stay.

I researched the restaurant later and found that the owner is Mohamad (also known as Oliver) Zeitoun, who is a Kuwaiti very much into the Japanese culture and their food. Apparently he started by making maki’s and other Japanese food by himself for friends and dreamt of owning his own restaurant one day. His dream became reality with the help of his brother Amer and Chef Shanta and the first small restaurant opened in Gulf Road. Later the second opened in Marina Waves and this one in the very popular Avenues Mall was the newest restaurant to open. They have also gone international with a restaurant in Bahrain and Beirut.

To my knowledge there are quite a few restaurants in Kuwait which have come to be known as Kuwaiti-concept restaurants and one of these days we shall have to be a little more adventurous and give them a try.

Who knows, a change from the humdrum of the normal might actually tickle our tastebuds. And we might actually get to enjoy “fusion”!

 

Next to shopping, our favourite activity in Kuwait has to be dining out. I’m sure I’ve said this before. Which is not a bad thing actually because many of the best restaurants we’ve eaten in have been in Kuwait.

Recently we ate in one of Kuwait’s hottest restaurants right now, a Syrian restaurant called Naranj at the newly-completed Olympia Mall on the Arabian Gulf Street.

Naranj Menu cover

We went relatively early that Saturday to make sure we’d get a table but even though it was only 12:30pm, they had only one table for two left. Many of the tables had “Reserved” signs on them.

 Different...fresh almonds

After we ordered, people started to come in and pretty soon the place was completely abuzz with all the tables filled. It was an elegantly outfitted restaurant with waiters dressed in ethnic white and pastel yellow traditional clothing.

Elegantly dressed waiter taking our order 

Outside on the terrace, there was already a queue of worried patrons. Waiters soon scurried along carrying tables and chairs then setting them up quickly, quickly, quickly. It was such a lovely day. A cool 19 degrees and sunny. All the extra tables were soon snapped up!

 The terrace is completely full. 

On the Syrian website, Cafe Syria, the author wrote:

Syrian food combines the sophistication of European cuisine with the excitement of eastern spices, and it is Syria’s culinary contributions that have been the greatest influence on modern Arabic cuisine.  Dishes from Syria provide the framework for the exotic cuisine recognized internationally as Arabic.

Many traditional Syrian dishes are simple preparations based on grains, vegetables and fruits.  Often the same ingredients are used over and over, in different ways, in each dish.  Yogurt, cheese, cucumber, aubergines, chick peas, nuts, tomatoes, burghul and sesame (seeds, paste and oil) are harmoniously blended into numerous assorted medleys.   Parsley and mint are used in vast quantities as are lemons, onions, garlic and olive oil.  Pita bread is served with all meals for dipping.

Pastries are stuffed with vegetables and vegetables are stuffed with meats.  Meat may be made into nuggets then cooked over charcoal.  Presentation is always artistic: even the most basic dish is beautifully garnished with a sprig of parsley here and a dab of yoghurt there and olive oil to cover the food.

Going through the menu, we saw some seriously ethnic specialties of Syria but we unanimously decided to stick to the typical Syrian meal. :-)

 Deep fried lamb's brains?

We started with three appetisers – a large bowl of oriental salad, and muhammara, which is a dip made of roasted red bell peppers, toasted walnuts, breadcrumbs, lemon juice and chilli, as well as Syrian moussaka.

Mezze or appetisers

Moussaka comes from the Arabic musaqqa’a which translates roughly to mean "chilled" as the dish is served at room temperature. Its not the same as the Greek moussaka we may be familiar with. In Damascus, Moussaka is served as a side dish and strictly vegetarian. Its like a ratatouille with aubergines and tomatoes being the main ingredients.

Hot Syrian bread to dip into the muhammara..

They brought us hot Syrian bread on a huge basket which went so well with the muhammara and the moussaka. We ate slowly and savoured the different delicate tastes of the three mezze.

Mixed grill covered with bread and garnishing

Our main dish was the traditional mixed grill of various meats – amazing chicken kofta, shish tawouk, lamb chops, lamb and chicken kababs…everything was so succulent and flavorful! Including the grilled whole onions.

As soon as we finished the main course and our appetisers, waiters quickly whisked everything away and to our surprise, filled the table with a huge arrangement of fresh fruit..a whole pomelo and pineapple, all cut up and ready to eat, strawberries, plums, apples, oranges, kiwi and bananas. Not that we could eat all of them.

All the fruit you can eat

And then the piece de la resistance, a whole tray of delightful Syrian dessert pastries and, served hot onto our dessert plates – hot kunafa!

Delightful complimentary Syrian sweets

And all of this was complimentary – we did not order them! I’m not really into Arabic desserts but hubby kept saying how good “this” was, and “that” was fabulous etc etc, so I just had to try some. The kunafa was unexpected. It was truly heavenly. I tried some baklawa, those sesame covered pistachios and molasses and a couple of other sweets.

Surprisingly, they were not as sickly sweet as I always thought them to be.

Finally, to wash down this meal made in heaven, Arabic coffee for hubby as usual and shai for me. So ended our Syrian experience in Kuwait. What a lovely day it was and what a lovely meal we had!

It was National Day in Kuwait and it was a Friday when we usually ate out. We wanted to check out the activity on the Arabian Gulf Street after lunch so we chose to eat at Afendim because it was quite near there. Hubby discovered this restaurant last year and I had only eaten there once but I knew I wanted to go again.

We love the ambience of the restaurant and the food has to be the best sampling of Turkish food we have ever had in Kuwait. Today we started with a fresh mixed salad followed by an appetiser of beans cooked in a tomato base. It was different but nice.

Fresh greens in an oriental salad Beans cooked in a tomato base gravy

Since we were still on a controlled carbohydrate regime, Afendim was perfect because they had a great variety of grilled seafood, chicken, lamb and beef dishes.

The lamb kofta and doner kebab we ordered were amazing – succulent and not dry, and very, very tasty. It was fine to eat this with the salad since we couldn’t have didn’t want the fantastic Turkish bread! (They actually brought it to the table at the start with four different kinds of dips – but we told them to PLEASE take it away so that we weren’t tempted! LOL)

The succulent lamb kofta Yummmm..amazing doner kebab

A Turkish meal isn’t complete without Turkish coffee, of course! So hubby had that and I ordered tea with mint…It was a great way to end the meal. Hubby and I both agree that Afendim makes it to our book of favourite restaurants in Kuwait…

Turkish coffee at Afendim Turkish Restaurant My tea with fresh mint

Tummies full we’re off to check out the celebration on Gulf Street..

It was supposed to be Salad Niçoise for lunch today. So off I went to start preparing our currently favourite salad. I really enjoyed Salad Niçoise on our trip to Paris in October and must have had it three times in three different places. That’s a lot of times for a five-day trip!

But the best one has to be the one I ate at Cafe Le Petit Pont on the day we went to the Latin Quarter and the area surrounding the Notre Dame. Its a cute little place on the fringes of the Notre Dame.

Cafe Le Petit Pont, Latin Quarter, Paris

The Cafe was one of those little, pretty inexpensive restaurants that you can find in Paris’s Latin Quarter.

Its location is great, just across the bridge from Ile de la Cite and Notre-Dame. The service was great, and this guy in the hat pretty much talked us into eating in this cafe when he came to us as we were checking out the menu. Almost singing, he waved some menus in our face and said “I have menus in Engliiiiishhhhh……”

The guy in the hat with the English menus!

Although the atmosphere on the patio was nice we took seats on the edge of the restaurant to enjoy looking at people passing by without being nudged by any of them LOL!

I’ll never forget the Salad Niçoise because it was served, very uniquely, in its own bread bowl! It came with a small dish of Tapenade so you could eat the bread with it when you were done with the salad. Looking at the size, I wondered if I would ever get to the bread!

My huge Salad Nicoise in a bread bowl

But I did and this was all that was left when I finished! It must have been the cold weather and the long walk around the Latin Quarter… :-) In case you’re wondering, Salad Niçoise is a great wholesome meal on its own and not too many calories as long as you don’t eat the bread!

This is all that's left!

As I prepared the ingredients for my salad today and placed the ingredients in our salad bowls (I like to prepare and mix the salad in two separate bowls for each of us), I couldn’t help feeling…I’m missing something. Something’s not right. What am I missing???

Anyway, the feeling continued well into the meal. I know we didn’t have olives and hubby didn’t mind because he didn’t like olives in his salad. We continued eating and then he said, “Isn’t there supposed to be potatoes in Salad Niçoise?”

That’s IT! That’s what I was missing. Potatoes, of course…it ain’t Salad Niçoise without the boiled potatoes! Oh well, so we just enjoyed our Mixed Salad with Tuna then because it was obviously too late to boil the potatoes now! So the next time you’re cooking, if you develop a feeling that you’re missing something, STOP – because you probably are!

When we visited San Sebastián for my sis-in-law’s wedding last year, we discovered that it was a food haven! Food was certainly the religion of the Donostiarras (what locals call themselves both in Spanish and Basque).

This December we will visit my Spanish family again and spend a few days in San Sebastián. As a new year treat, hubby was lucky to get a table at Restaurante Arzak, one of the best restaurants in the world.

Restaurante Arzak

He saved this article about Chef Juan Mari’s Restaurante Arzak in the Arab Times recently:

Tapas and stars draw crowds to ‘food crazy’ San Sebastián

From liquorice-perfumed shellfish on a three-star table to anchovies and crisps in a tapas bar, San Sebastián has shot in a few years from Basque seaside resort to global foodie destination.

Of the seven Spanish tables to have notched up the coveted top rank in the Michelin food bible, three are nestled within a few miles of each other in this northern Spanish city that counts more stars per inhabitant than Paris.

“People here are crazy about food, it’s in our blood. Everything takes place around a table, it’s our language,” three-star chef Martin Berasategui said on the sidelines of a top chefs’ congress last week.

“People here love to eat, it’s fair to say they have a special culinary sensitivity,” agreed Elena Arzak, who works in tandem with her father Juan Mari in driving what has become known as new Basque cuisine. A long-standing friend of the avant-gardist Catalan chef Ferran Adria, her 68-year-old father regularly sends out inventive new recipes from a workshop on the first floor of his eponymous restaurant in San Sebastián.

“It’s not a laboratory as such, but it is a research kitchen that enables us to offer around 40 new dishes each year,” he said. “We freeze-dry hake to reduce it to a powder, and sprinkle it on a fillet of hake cooked à la plancha,” he said by way of example. Other recent tricks include liquorice used to enhance the flavour of shellfish, coconut to boost carrot, or peanuts added to tuna.

Chef Arzak

Spanish Basque top chef Juan Mari Arzak posing in the kitchen of his restaurant Arzak, in the northern Spanish Basque city of San Sebastian

Tourists travel from around the world to sample the wares of the Arzak father-and-daughter duo and their Basque peers – but locals also make up a fair slice of the custom.

“It’s not the kind of restaurant where you go every day. So less wealthy people save up to be able to come along once a year, just like other customers,” explained Mr Arzak.

One of Chef Arzak's dishes

One of Chef Arzak’s creations

For both him and fellow chef Pedro Subijana, who mans the three-star table Akelarre, the Basque food revolution can be traced back to the mid-1970s and a meeting in Madrid with French pioneers of nouvelle cuisine.
“That’s where it all began,” says Mr Arzak. “We came home to San Sebastián wanting to shake up our traditions. Then the success of El Bulli (and its chef Ferran Adria) gave us a shot in the arm that propelled our cuisine onto the world stage.”

Known for using hi-tech methods to “deconstruct” and reassemble ingredients, Mr Adria’s restaurant near Barcelona was crowned the world’s best for four years – only losing the title this year to rising star Noma in Copenhagen.

Spain’s success story came to the dismay of some French chefs, who were attacked by the international press as resting on their laurels even as dynamic rivals were driving a revolution on the other side of the Pyrenees.

Michel Guerard, a key figure of nouvelle cuisine in France, says Basque chefs have sparked a virtuous circle of creativity, drawing on influences from home and abroad.

“These chefs, often trained in France, overhauled and re-imagined their cuisine by mixing up traditional and experimental techniques,” he said.
Mr Berasategui, who learned the ropes in his parent’s bodegon, or local tavern, before training under great French chefs, believes “the past 15 years have been a historic moment for San Sebastian’s cuisine.”

But that is no reason to get big-headed. Quite the opposite: “The more apples a tree has, the more it must be firmly rooted in the ground.”

“We try to work a signature cuisine that is contemporary but still keeps in touch with our roots,” agreed Mr Arzak.

“Our tastes are open on the world. We might be working tandoori or ginger, but unconsciously we’re still guided by our own palate,” added his daughter, who still admits to a tendency to “add garlic and parsley everywhere.”

I can’t talk about my experience at Arzak yet but will be sure to blog about it when I come back! Watch out for my first post in 2011…

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