Mariam Nihal

Saudi Gazette

FRESHLY cut fries seasoned with salt and pepper are sold for a few riyals downtown on the streets of Al-Balad. Yet, a man in a seven star hotel can order them a la carte and pay exactly a hundred times more for essentially the same thing. What does this mean? When it comes to luxury, money is not an issue and food is no exception to this rule. Luxury food is an artistic and cultural ideal associated with the culinary arts of fine food and drink, also known as haute cuisine, which is illustrated by elaborate preparations and presentations of small-portioned meals. Gourmet cuisine is devoted to quality, hard-to-find ingredients that help spice up and enhance flavors and most certainly your bill.



Saudis are very particular about their gourmet food. The fact that Saudis are known to dine at the most prominent fine dining places in world only attests to this.



Samaher Ali, a 27-year-old Saudi client-servicing executive in Jeddah, said she books most of her brunch, lunch and dinner reservations a month in advance because Saudis know “where they wish to dine and make sure they get the best. I make their reservations at the top restaurants around the world, mostly in New York, Paris and Switzerland. Many of them even make sure their choice of truffles is available that night. They go into details. It is incredible.”



Qasr Al Sharq, a Waldorf Astoria Hotel in Jeddah, is a story of a majestic hotel establishment. They are the only ones in the Kingdom to host a Michelin starred chef at their Italian fine dining restaurant, Aromi. Chef de Cuisine Domenico Acampora is a man with an affable persona and his cuisine needs no introduction. He told Saudi Gazette Italians and Saudis have much in common when it comes to their love for food.



“Food is a big deal in Italy. It’s part of our culture. Saudi guests who visit us are very friendly and daring — they will try everything. Saudis are very well traveled and thus, open-minded and want to try more,” he said while explaining that the secret to transforming an edible item into a luxury product is not just based on its origin but how a cook pairs it.

Aromi is infused with meticulously opulent details adorning every corner, their Versace table gives an outstanding sea-view overlooking Jeddah. Gold crusted interiors, handpicked crystal, pricey porcelain, marble, fine art and Versace cutlery sits on each table welcoming guests to the restaurant. Rumors have it that it is the most-sought-after table in the city, said Chadi Nahra, the restaurant’s manager.



A rare yet popular item at Aromi is their Chilean sea bass, with celeriac brandade, crustaceous bisque and crispy leek. Chef Domenico said the hotel’s management has given him full freedom to do what he wants, something he says allows him to achieve better results.



“We have a plan for the restaurant. We have one of the best views in the world. Everybody is an artist and very different in their own way. All management wants is the best possible food and service. They gave me full artistic freedom to make whatever I want. I can import any food item from anywhere in the world. Like our beef, comes from the US. Most of our seafood is also imported. We make a big effort to get the best. If it’s a bad piece of meat, no sauce you pair with it can make it better,” he said.

“It’s all about paying attention to details. We want you to go back with memories. With top-notch service and food, our guests should come, relax and try the a la carte. Or if they are specific, we can arrange something else. We try and accommodate every single need. We want our customers to be happy and return.”



Omar Abu Zaid, Qasr Al Sharq operation manager, said luxury food is incomplete without the fine dining experience. “It is most important to focus on every guest’s personal preferences. We are changing the mentality. We serve the guests ourselves. The most important facet is to teach your staff how to treat guests. Your first six seconds with the customer can make them feel special,” he said.