About Event
- This is a 16+ event.
- 5-6 course tasting menu.
- EgyBev wine pairing.
- Cocktails at 7:00 PM.
- Seated Dinner starts 8:00 PM
- Fixed menu, dietary accommodations not available.
- Dress Code: Smart Casual.
Third-culture cooking is a term that continues to evolve. In Dubai, Solemann Haddad (Moonrise,
No.10 MENA's 50 Best Restaurants 2025) harnesses meticulous Japanese techniques to
transform the ingredients and resources of the Arab region into a one-of-its-kind dining
experience where local flavors take on new exciting shapes.
Not 3000KM away, in Cairo, Martin Rodriguez (Izakaya, No.34 MENA's 50 Best Restaurants
2025), adapts his native cuisine to a new life across the globe, borrowing techniques from his
homeland to mould local Egyptian ingredients into a semblance of his own childhood flavor
memories, reimagining Peruvian classics with Egyptian flavors.
Expect 5-6 courses, intricately creative presentations, inspired adaptations of Egyptian
ingredients expertly manipulated with international techniques from Peru to Japan.
Dinner is complimented by a local wine pairing. Guests are also welcome to bring their own preferred wines.
Dietary Notice:
Kindly note that this tasting menu has been meticulously crafted in advance. Due to the nature
of the set menu and the intimate format of the evening, we are unfortunately unable to
accommodate dietary restrictions or allergies.
Refund/Cancellation Policy:
All ticket purchases are non-refundable.
Tickets
About Chefs
Qais Malhas | Shams El Balad | Amman
Since taking the helm of the kitchen in 2016, Qais Malhas has transformed Shams El Balad from a small café in downtown Amman into one of the most celebrated restaurants in the Middle East. A self-taught chef with a background in film, Qais brings a cinematic sense of narrative to every plate, blending ancestral food knowledge with contemporary techniques and bold regional expression. Under his culinary direction, Shams has garnered widespread acclaim, earning spots on the MENA’s 50 Best list three years in a row, coming in at #8 in 2025. His work has been featured in several global publications such as Monocle, The New York Times and Vogue for reimagining Arabic cuisine in ways that feel at once nostalgic and new. Qais has elevated local ingredients and culinary traditions into a dynamic dining experience rooted in place but driven by reinvention. The menu continues to evolve with each season and each idea reflecting Qais’s relentless curiosity, artistic sensibility, and vision to push the boundaries of what Arabic cuisine can be today.
Hourig Mekhtigian| Tamara Haus | Cairo Eric Labat | Mixologist | Cairo
Eric Labat | Mixologist | Cairo
Eric Labat is currently the Beverage Director at Esca where he mixes drinks inspired by the culinary techniques & philosophies of flavor pairing, experiments with the mix and match of ingredients until he lands on the perfect, if sometimes unexpected, pairing. Over the course of his career, he has bartended, consulted, developed and engineered many menus for some of the city’s top restaurants, bars and events.
