SPRING 2022 AN ITP MEDIA GROUP PUBLICATION INSIDE! 24-PAGE HOTELIER MAGAZINE MYAZU: SIMPLY THE BEST How the homegrown brand became Saudi Arabia’s number one restaurant In partnership with MFCEspresso revolution Crem_EX3_205x275mm.indd 101/09/2021 10:34In this issue 3 Spring 2022 caterermiddleeast.com Specials 10 Find out why homegrown concept MYAZU was ranked number one in Saudi Arabia 14 We speak to Lyre’s Mark Livings to nd out how he plans to bring zero-proof drinks to KSA Lyre’s is launching in Saudi Arabia MYAZU , Saudi Arabia’s best restaurant ON THE MENUIn this issue caterermiddleeast.com Spring 2022 4 A look inside Meraki Azure’s newly appointed chef Mains 6 What’s Hot 8 Trending 16 Day in the life 24 Spotlight 28 Kitchen con dential A day in the life of Cedric TouissantEditor's Letter 55 Spring 2022 caterermiddleeast.com Yousra Zaki, editor Hello, Looking back a decade ago, franchised brands were dominating the market in Saudi Arabia. Eventually, the local eateries began to flourish and give international concepts a run for their money. One of these stand-out spots, MYAZU, a homegrown Asian restaurant conceived in Riyadh now has a view from the top. We speak to its co-founder Faisal Shaker, who talks us through the journey of how his high- end, proudly Saudi-born restaurant made it to number one in the Kingdom. Also in this issue, we chat to Lyre’s founder Mark Livings about how he plans to introduce zero-proof drinks into Saudi Arabia and what challenges he expects along the way. We’re also looking at Tokyo, the oldest Japanese restaurant in Saudi Arabia and how it has kept customers coming back for more after 36 years. It’s incredible to see how far Saudi Arabia’s F&B industry has come and the best part is, this is only the beginning. Published by and © 2022 ITP MEDIA GROUP FZ-LLC The publishers regret that they cannot accept liability for error or omissions contained in this publication, however caused. The opinions and views contained in this publication are not necessarily those of the publishers. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. The ownership of trademarks is acknowledged. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without the permission of the publishers in writing. An exemption is hereby granted for extracts used for the purpose of fair review. PO Box 500024, Dubai, UAE Tel: +971 (0)4 444 3000 Web: www.itp.com Offi ces in Abu Dhabi, Dubai, London & Mumbai ITP Media Group CEO Ali Akawi Managing Director Martin Chambers Group Editor Paul Cliff ord Editorial Deputy Editor Yousra Zaki Tel: +971 4 444 3255 email: yousra.zaki@itp.com Reporter Josh Corder Tel: +971 4 444 3358 email: josh.corder@itp.com Advertising Commercial Director Sally Whittam Tel: +971 4 444 3348 email: sally.whittam@itp.com Advertising Manager Richard Mobbs Tel: +971 4 444 3592 email: richard.mobbs@itp.com Sales Manager Shrief Ali Tel: +971 4 444 3989 email: shrief.ali@itp.com International Sales Manager Amanda Stewart Tel: +44 7908 117 333 email: amanda.stewart@itp.com ITP Live General Manager Ahmad Bashour Tel: +971 4 444 3549 email: ahmad.bashour@itp.com Studio Art Editor Gerald Du Designer Junemar Tulipas Photography Senior Photographers Efraim Evidor, Adel Rashid Staff Photographers Aasiya Jagadeesh, Fritz John Asuro, Ajith Narendra Production & Distribution Group Production & Distribution Director Kyle Smith Production Manager Denny Kollannoor Production Coordinator Mahendra Pawar Senior Image Editor Emmalyn Robles Circulation Distribution and Circulation Manager Evijin Pathrose Distribution Coordinator Avinash Pereira Circulation Executive Rajesh Pillai Marketing Director of Awards and Marketing Daniel Fewtrell ITP Group CEO Ali Akawi CFO Toby Jay Spencer-Daviescaterermiddleeast.com Spring 2022 6 Meraki Riyadh The restaurant has launched with a bang, bringing Greece to Saudi Arabia. By Yousra Zaki WHAT’S HOT...7 Spring 2022 caterermiddleeast.com Since 2017, Meraki in Fitzrovia has been one of London’s most popular Greek restaurants. In September 2021, it opened in Riyadh’s Al Faisaliah area, with the goal to replicated its success in Saudi Arabia. Six months in, Caterer Middle East caught up with Hugo Goncalves, the general manager of the Greek hot spot to chat about how things have been going for the new restaurant. He said: “With Meraki, there was always a lot of interest from Saudis that visited the branch in London and after a very successful pop-up in 2019, we decided to move forward with a branch in Riyadh.” The interiors of the new branch in Saudi Arabia have successfully replicated the vibe of the original, and with many visitors from KSA to England’s capital, the owners are hoping there’s a ready-made audience waiting for them. “The founders always intended to expand internationally, and Riyadh presented itself as a great entry point to the Middle East,” he added. Meraki Riyadh launched in partnership with Al Khozama Management Company, a leader in the Saudi hospitality and luxury property management sector, and the Waney family, founding partners and owners in a collection of top restaurants around the world including Zuma, Roka, Coya, Il Baretto, LPM Restaurant & Bar and The Arts Club. Goncalves added: “It’s going exceptionally well. We had a very positive response from the Saudi market. We also had many learnings about our guests and their expectations, and about how the market in general behaves.” “Variety is also essential, it seems menus with a large selection work better in Saudi Arabia.” MERAKI RIYADH‘S PRIME LOCATION The outlet offers oor-to-ceiling windows with views over the Faisaliah Tower from a hotel soon to be re agged as Mandarin Oriental Riyadh. It’s a popular spot at night, with diners wanting to get a prime spot to gaze at the city. “We are fortunate to be in a prime location in Riyadh,” Goncalves added. “The hotel itself is in the Al Faisaliah District, a landmark in Riyadh and home to some of the best dining destinations the city has to offer. Riyadh is a very competitive market” The venue’s interiors pay homage to Greece, with olive trees, natural wood and greenery dispersed around the space, enhancing the warm and sophisticated Mediterranean style. Similar to London, the design aesthetic combined with the restaurants’ vibrant and upbeat sound makes it a lively spot for stylish professionals both Saudi and international. WHAT’S NEXT FOR MERAKI? Goncalves believes there is a healthy demand for the brand in multiple markets. He said: “We will continue cementing our position in Riyadh and London, reopen in Porto Cervo for the summer season and in May, we will premier in Mykonos in Cavo Tagoo. At the same time, we are consolidating our operations, continuously working on F&B development, guest experience and exploring opportunities to place Meraki in different regions.” According to the GM, Riyadh is quickly becoming one of the most dynamic hospitality markets in the Middle East. “Being part of this initial wave is both challenging and rewarding,” he added. “We have the opportunity to see the Saudi market evolve rst-hand and to be part of that evolution. We are in a position to expose our brand to a new market with untapped potential. “The Riyadh F&B market will most likely become an in uence in the region, it’s very bene cial for Meraki Riyadh to be one of the rst lifestyle restaurants in the capital.” WHAT SAUDIS LIKE TO ORDER Meraki Riyadh offers Mediterranean ingredients with a nod to the culinary scene of the Greek islands, with a menu made up of Mediterranean mezze-style sharing plates. On the preferences at the restaurant, Goncalves said: “Saudi diners tend to order what they know, pasta, salads, steak and other familiar items. We at Meraki Riyadh noticed a pull towards seafood: Grilled sh and shell sh tend to be very popular. “We have also noticed that perception matters more than in other markets. Guests here tend to order more ‘instagramable’ or popular items on social media, not necessarily just for the avour pro le. caterermiddleeast.com Spring 2022 8 NEWS Hotel Cartagena Riyadh opens in Saudi Arabia Dubai homegrown concept Mohalla opens in Riyadh Hotel Cartagena Riyadh has of cially opened its doors to diners. The new restaurant is set to be an exciting Latin American hotspot in the heart of the Saudi Arabian capital. The location, unlike its Dubai counterpart, is set on the ground oor and features bright colours, funky, vibrant décor for an upbeat vibe. Think plenty of palm trees and murals on the walls. Hotel Cartagena brings live entertainment to the venue offering shows, live music as well as parties and performances. Each day, the restaurant will offer different themes and experiences. These include trivia game nights, disco soirées, parties as well as weekend brunches. The menu at Hotel Cartagena Riyadh features chicharrones, empanadas, ceviche and asados. The dishes have been said to “transport diners on a culinary journey across the continent of South America”. Mohalla’s rst international branch will open in The Esplanade in Riyadh, Saudi Arabia. The Indian restaurant pays homage to the authentic styles of cooking from different parts of India. Atelier House Hospitality and its Mohalla brand have partnered with Uni ed Hospitality Company, which has a distinguished history in F&B in KSA with strength in the key cities and run a top operation. Together they join in creating a strong client experience, according to the statement. Diners can expect avorful Indian food from various states in India that are presented artfully. Mohalla Riyadh will also showcase the same design elements, especially the famous hand-painted street scene. The open kitchen will allow guests to interact and see behind the scenes.9 Spring 2022 caterermiddleeast.com CAREERS Hyatt Regency Riyadh Olaya has launched a new Spanish restaurant called Azure. The menu is mainly comprised of traditionally-inspired Southern Spanish cuisine, mainly focused on premium seafood prepared using Spanish spices and recipes. The restaurant’s culinary team is led by newly recruited Spanish chef Ramon Cantos, who created the menu inspired by southern Spanish culture and ingredients. It features rice specialities like seafood paella, slow-cooked Spanish restaurant Azure appoints Ramon Cantos as head chef octopus, grilled tomahawk and a colourful esta of tapas. Cantos said: “We created Azure to allow diners in the city to indulge in a home-style Spanish experience that is inspired by generations-old recipes. The culturally-rich menu is a testament to our commitment to deliver a memorable culinary journey of Spain.”Next >