Chef Marwa Mehanna is taking over Mariolino for an intimate seaside dinner built around seafood, seasonal produce, long communal tables and Mediterranean summer energy.

929 just put two of summer’s best fruits in a blender.

Your snack break just got a little greener.

The Cool Cat Experience is taking its open-fire cookout to the North Coast for an afternoon of food, drinks, music and sea.

Syrian restaurant Naranj is bringing the flavours of Damascus to New Cairo.

Chinese tea, Egyptian flavour and plenty of boba. We head to Chaa to get into taro, tea culture and the story behind the cup.

Sahel is back on its usual chaos, but at least the food situation is easier to manage with this list in hand.

Who shaped Kinoya’s Head Chef? Kenji Miura traces his cooking from his mother in Japan to Neha Mishra at Kinoya.

While the kitchen has moved thousands of kilometres west for its five-day WHEN WE EAT at Ramla hosted by Moga residency, many of the ingredients have made the journey with it.

The Piña Colada Matcha Mango Ice Cream Popsicle comes in three distinct layers: matcha first, mango in the middle, and a final piña colada layer to close things out.

Inside Kinoya’s first night at Moga, where Dubai-made noodles and Japanese ingredients meet the Mediterranean for five nights.

The "Ready to Heat" meal prep service doesn’t ask you to compromise on taste, nutrition or convenience.