Top 10 restaurants in Doha

Despite Qatar being a small country just off the Arabian peninsula, its position in the world both economically and culturally has brought with it a treat of diverse and multicultural cuisines. The country’s capital, Doha, is home to a number of local and international restaurants catering to all tastes. We revisit Doha restaurants to find out whether its cuisine is still world class.

The Cellar

Opened in 2010, the Cellar has grown in recognition and is now one of the most popular restaurants in Doha. The simple yet elegant décor is matched by its fine selection of Mediterranean tapas. The wine list, as you’d expect, is extensive and thoughtfully complements the flavours of the Spanish dishes. On Tuesdays, the all-you-can-eat tapas with three glasses of wine is a very reasonable treat. Amongst other exquisite dishes, the tapas includes grilled salmon with fennel and orange, oven-baked hammour with chickpea puree, tuna tartar with avocado, and herb crusted mussels.

Ipanema

Ipanema is an exciting Brazilian restaurant whose concept is to offer guests an all-you-can-eat experience. There is a buffet of straight-forward pastas and salads, but the main draw for the crowds is the Brazilian churrascaria, which offers diners over a dozen cuts of grilled Brazilian meat on skewers. Cooked on a traditional oven pit, guests can choose from tender picanha, linguiça, char-grilled chicken or lamb. With a vibrant and lively atmosphere the restaurant comes alive at night, with a live band playing Brazilian songs as you eat.

Layali

Layali is often cited as the best Lebanese restaurant in Qatar, even winning the Best Middle Eastern Cuisine Award from Time Out Doha magazine in 2012. Encapsulating all the best bits of Arabic cuisine, Layali combines great food, warm hospitality, and relaxing shishas in a setting akin to a Moorish palace. As the midday sun cools off slightly, Layali’s atmosphere transforms into a buzzing hub packed with locals and tourists alike. The food includes salads, cold and hot mezze, charcoal grills and a wide selection of seafood, completed with traditional Lebanese coffee and desserts. As a perfect accompaniment to the great food, there is live tarab music, with the oud taking centre stage. For a true Arabic experience in a city often striving for Western refinement, Layali is the perfect place to relax in style.

Mykonos

Mykonos is an authentic Greek restaurant close to Doha’s waterfront, with some of the best views in the city. Joining the already impressive list of restaurants in the InterContinental Hotel, Mykonos cooks up a selection of traditional Greek dishes in the relaxing Mediterranean-themed interior. The menu includes a range of traditional dishes, from perfectly dressed salads, taramosalata and tzatziki to moussaka. Coming highly recommended are the meat skewers marinated with a creamy and aromatic tzatziki dip. As it is part of a hotel complex the restaurant can serve alcohol, and does so to full effect through its extensive cocktail menu.

Prime Steakhouse

Prime is an essential destination for all steak lovers, and was recently awarded Doha's best Steakhouse by Time Out in 2013.The restaurant’s ethos is to serve big and bold dishes with a consistently fine selection of different cuts of meat cooked to perfection. Customers choose four cuts: tenderloin, rib-eye, T-bone and striploin from USA Prime, Australian Kobe, or Wagyu. The Wagyu steak is one of the finest in theMiddle East, and comes highly recommended. As well as beef steaks, a wider selection of dishes are available, including foie gras, rack of lamb, beef carpaccio and sea bass.

Ric’s Kountry Kitchen

For a truly indulgent experience, visitors to Qatar are recommended to visit Ric’s Kountry Kitchen. A country kitchen would have connotations of a small restaurant with peaceful surroundings; however, this American diner isn’t what you would expect at all. Located in downtown Doha, Ric’s has been an institution in Doha since it opened in 1997, and as a result, is one of the oldest restaurants in the country. The feel-good menu is a pleasingly gluttonous affair, but unlike the greasy burgers you would expect from a diner, everything, including the burger buns, is homemade. Expect big burgers, traditional pancakes, tender steaks, big breakfasts and of course, Ric’s famous apple pie. Ric’s is popular with both locals and expatriates, thanks to its friendly atmosphere typical of a diner in the States.

Quisine by Guy Savoy

This restaurant, run by the Michelin star chef Guy Savoy, is a culinary delight in the heart of Doha. The minimalist interior of the restaurant is detailed with sophisticated touches such as the ‘wall of flames’, which adds a romantic atmosphere to the cosy space. The food is inspired by a number of international cuisines, presented in a wholly unique style. The artichoke and black truffle soup, layered brioche with mushrooms and truffles is an exquisitely presented and indulgent treat.

Ruby Wu’s

Inside Doha’s Radisson Blu Hotel, it comes as some surprise to hear that there is a small Chinatown. Creating authentically traditional Chinese cuisine, in Qatar Ruby Wu’sspecialities include steamed chicken and shrimps dumpling (siew mei) and its Szechuan stir-fried prawns and cashew nuts. Located close to some of Doha’s best bars, the restaurant is an ideal stop-off before a night out. Serving traditional Chinese dishes from various regions reimagined for western tastes, the service is attentive and, considering prices in Qatar, it is also really good value for money.

Saffron Lounge

Winning best Indian restaurant of the year for four consecutive years, Saffron is regularly cited as one of the best Indian restaurants in the whole of Qatar. Set up in 2009 by Michelin star Chef Vineet Bhatia, the restaurant cooks up a combination of regional dishes. The interior is clad with hues of red, reflecting the colours seen in the spicy and vibrant dishes. One dish in particular, the finger tandoori lamb chops with corn korma biryani rice and pomegranate and mint raita, comes highly recommended. Afterwards, the tea lounge offers a variety of tea blends, a welcomed palate cleanser after the flavoursome main.

Vine

Vine mixes the tranquility of Arabian hospitality with everything great about international cuisine. The white marbled interior of the elegant restaurant is illuminated through high-arched windows and is an ideal place to relax in the evening. Fresh ingredients are used to create its international buffet, with a huge number of items on the menu. Vine is best known for its Friday Brunch BBQ, which cooks some of the best ribs in town. Combined with the good food, the sweeping views of the Arabian Gulf on the terrace is a perfect way to start your weekend.

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Food, Dining, & Drinks in Qatar

Historic Diet

Qatar is primarily desert so the number of foods locally available is quite limited. Due to this, the land has always been sparsely populated and a part of the reason for this is because few foods are locally available. The most commonly used land animal in the region is the camel, which has been used for milk, but also used for meat on special occasions. More prevalent in the historic diet is the sea life in the surrounding waters, which include grouper, mackerel, nagroor, shrimp, crab, and lobster among other animals. Among the plant life the only true source of food is the date, which is still an important food in the local diet.

Culinary Influences

For most of history there were few alterations to the diet of Qatar, but few people lived on the peninsula so the diet was essentially dictated by the Bedouin desert-dwellers who came and went. This meant little was eaten other than the local sea life, dates, and camel milk, plus whatever else could be found. Later in history, as the land became a trading post the diet was substantially changed due to the influx of foreigners.

The most important influence on Qatar's food came with the arrival of other Arab people as Levantine (also known as Lebanese) cuisine arrived. This brought hummus, tabbouleh, and spices that are now common in Qatar and throughout much of the Middle East.

The region also changed its food due to the influence from others who came and went with the trade moving to and from the Persian Gulf. The Persians, Indians, and even the Europeans arrived with new ingredients and ideas that changed the cuisine. This led to the greater prevalence of rice in the dishes and again new spices and ingredients arrived in greater numbers.

In the modern age foods from abroad have been introduced to Qatar, but none have truly changed the traditional foods. Most traditional dishes remain the same, but ethnic foods are now more common and available, including Chinese, Indian, Filipino, Italian, and American foods. These foods are growing in popularity partially due to the fact that people from these countries live and work in Qatar and partially due to the fact that the locals also enjoy these foreign foods on occasion.

Staple Foods

• Hummus: a dip consisting of mashed chickpeas (garbanzo beans), tahini, garlic, and lemon
• Rice: numerous types of rice exist and it tends to be either a side or a base for many dishes
• Tabbouleh: a "salad" generally made of parsley, bulgur, tomatoes, garlic, and lemon

Regional Variations, Specialties, & Unique Dishes

• Falafel: fried chickpeas (garbanzo beans) balls served with vegetables in bread
• Kebab: numerous styles exist, but usually with a base of roasted lamb or chicken and vegetables in pita bread
• Machbous: seasoned rice topped with meat or fish and sometimes also a tomato sauce

Dining Etiquette

When eating in the Muslim country of Qatar there are a couple etiquette rules you must know and follow. If your dining hosts/guests are not Muslim, which is the case often times as the country is quite diverse, follow the dining rules of the host or just follow formal Western European dining customs, although the dress and dietary restrictions or the locals is best observed no matter the company.

First, dress on the conservatively side (see our Qatar Culture Page for more details). Second, in conservative homes and even some restaurants, it is not acceptable to eat with a person of the opposite sex unless it is your child, sibling, or spouse. While this is very uncommon today throughout the country, to some conservative Muslims this is important so observe the local restaurant's situation and follow a local's lead. Sometimes men dine only with men and women only with women so don't bring a guest of the opposite sex to any meal unless you are specifically invited to do so.

Try to arrive on time for a meal and if eating in a local's home remove your shoes at the door if others have done so. Greet the elders first then follow your host's lead. You will likely be offered coffee or tea and you should accept one of these beverages. Let your host seat you and when sitting be sure to keep your feet flat on the floor or pointed behind you as pointing the soles of your feet at another can be offensive.

The next two important rules are two you probably won't have to worry about: Muslims don't drink alcohol nor do they eat pork so avoid these foods if in their company. If in the home of a local they simply won't be served, but if eating out, don't order them if they are available when in the company of a Muslim (pork is not served in restaurants, although alcohol is in most hotel restaurants).

Once the food is served, again follow your host's lead as either you or the elders will likely be served first. Try a bit of everything offered as turning down food is rude. Eat as the locals eat; in most settings this means eating in the continental style (knife in the right hand, fork in the left), but on some occasions and with some foods you may eat with your hand, but only your right hand. As you finish your food, leave a bit on your plate to show there was more than enough and place your fork and knife together in the 5:00 position.

If dining in a restaurant be sure to check the bill for a service charge. Many restaurants include a service charge that will replace the tip, but if no service charge is included, leave a tip of 10%.

Celebrations & Events

There are only two major food celebrations in Qatar and both are centered around Islam. Eid al Fitr is an event filled with numerous foods, which differ from family to family, but always includes dates and generally also consists of various meats or fish, grains, and vegetables. This celebration occurs immediately after Ramadan, a religious holiday that requires fasting for 30 days.

The second major food celebration is Eid al Adha, which is only celebrated after a pilgrim returns from haj, the mandatory journey for every able Muslim to go to Mecca. Again, this festival contains a large number of rice and meat dishes, including many of those served during Eid al Fitr.

Drinks

With a greeting you usually receive an offer of coffee as well while in Qatar. Arabian coffee is the most common style, but Turkish coffee and numerous other styles are also found. Juices are also very popular and can be found on busy street corners with one interesting version being an avocado smoothie. If you want more standard juices, milk, or soft drinks, Qatar has them all; especially since the large foreign popular demands familiar drinks and brands.

As a primarily Muslim country, Qatar has very little alcohol available, but it can be purchased in many hotels catered to foreigners.

The tap water is generally safe to drink in Qatar. If you do drink the water (or the ice or salads washed in the tap water), many people may have trouble adjusting to the local tap water as it will most certainly be different from what your system is used to if you are not from the region.

While in Qatar,You can check some restaurants in doha!

Source: www.safaritheglobe.com/qatar/culture/food-drinks/

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Malaysian Food Delights

It’s not the most talked about country, but when it comes to dining, there is probably no other place with such an incredible – and mouthwatering – array of food choices in the whole region than Malaysia.

Saucy chicken cuts, vegetarian food, a plethora of rice dishes, all sorts of steamed and barbequed fish, and a paradise of noodles.  It is probably because of such an intricate variety – obvious reflection of the country’s diverse ethnic mélange – that most visitors may have a problem choosing what they like best, or what they should try first.

To help you get the best out of your Malaysian food experience, here are 10 of the most authentic, delicious, and readily available dishes you may find on offer at any Malaysian street corner and restaurant. Moreover, they are good to suit all sorts of travel budgets. Be advised, though: you will need to be comfortable around spicy food in order to fully appreciate the best that Malaysian cuisine has to offer. To help you, I have indicated a 1 to 5 point spice grading for each item.

There is definitely much more to be learned about Malaysian food. However, after reading the following 10 suggestions, you will be able to order confidently your favorite delicacies without making the locals queuing behind you go “gila”…

1: Nasi lemak

Spice-o-meter: 3 out of 5

If there is a quintessential Malay staple rice dish, that is nasi lemak. Literally meaning “butter rice,” it is a simple white rice dish spruced up with almonds, dried anchovies, cucumber, boiled eggs, and spicy sambal sauce. You may find it in two different varieties: the simple street version packed in a banana leaf and conceived to be swiftly consumed sitting on a stool at a street stall, or the more “up market” kind served in restaurants on a plate. The difference usually comes with pricing, where a street side nasi lemak may cost you as low as 1 ringgit (around $0.33USD), while the one served on a plate may reach up to 6 ringgit ($2), according to the quantity of side choices that are offered along with the rice. To many, this is the essential dish representing the Malay Muslim majority and is not to be confused with Nasi goreng, or better, the different fried rice variety.

2: Satay

Spice-o-meter: 1 out of 5

This is barbeque, Malaysian style.  Feast on different chicken, lamb, or beef mini skewers perfectly roasted on a fire grill and served together with a sweet-sour crumbled peanut sauce.

The most daring may try the cow intestines, definitely a bit more chewy than the others, but totally enjoyable. You may also try the squid satay, which is generally served at most street stalls lining the Malaysian coastline. The specialty of satay is the mildly spicy peanut sauce served with your skewers.  By skipping the dip, you would not really savor satay’s unique flavor. A perfect companionship for those long-lasting Malaysian sunsets spent sitting at a street stall or relaxing at a beach’s esplanade, preferably with Tiger beer in hand.

3: Char koay teow

Spice-o-meter: 2 out of 5

This kind of fried noodles is typically Malaysian: flat, wide noodles are served together with fried egg, green lettuce, bean sprouts, and seafood.  This constitutes one of the country’s not-to-miss dishes. It comes in a Chinese and Malay version – the former being drier and the latter heavier on prawn and minced seafood. Char koay teow differs in each region, and different cities provide a slightly different mix of the ingredients, with each one adding local flavor. One of the most delicious and famous is definitely Penang island’s, where you can literally find char koay teow anywhere you look for food.

4-Hokkien mee

Spice-o-meter: 4 out of 5

Typical noodle staple dish of the Malaysian Chinese community, hokkien mee is a hot bowl of steamy noodles cooked with prawn, boiled egg, chilies, and spices. To me, this is possibly the best, most representative noodle dish in the country. You can choose white, yellow, or glass noodles, or a mix of the three, to slightly modify the taste and the way your noodles will absorb the spicy broth. Make sure you have a drink and some tissues on you, as hokkien mee can literally “open up” your sinuses! Hokkien mee is recommended for hot nights and monsoon days. Again, Penang has some of the best in the country.

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Safety First: Buffet Food

Simplify entertaining by serving food buffet-style. Convenient for both the host and company, buffets allow guests to choose their favorite foods while they mingle. Beware of the one item not on your invitation list: bacteria. With a few simple precautions, you won’t have to worry about this unwanted guest making an appearance.

Plan ahead
Once you’ve finalized your menu and guest list, create a plan for your buffet table keeping in mind how many warming trays, slow cookers and/or chafing dishes will be required. You’ll need cutting boards, serving utensils, instant-read thermometers, and containers or zip-tight plastic bags for storage and leftovers. Also, don’t forget to start making space in the refrigerator and freezer. Borrow items from friends or consider rentals for a large party.

Cooking in advance
Foods should not be tasted until they reach a safe internal temperature. Use a clean utensil each time you take a bite. We recommend beef and pork be cooked to 145°; ground beef and pork to 155°; poultry and casseroles to 165°. Foods should never be partially cooked and finished later. If food isn’t going to be served immediately, store it in shallow containers for easier reheating. Use the stovetop, microwave or oven to reheat food. It is not recommended to reheat food in slow cookers or chafing dishes because foods may sit at unsafe temperatures for too long.

Serving
Keep hot foods hot (at 140° or above) and cold foods cold (at or below 41°) in the refrigerator until serving. This ensures food will be held at the safest temperature for the longest period of time. Arrange food on small platters and dishes, separating cold food from hot. When it comes time to replenish, wash or replace the platter and serving utensil before adding food. Keep several instant-read thermometers on hand, washing after each use.

Cleaning up 
With the exception of breads, cookies and uncut fruit, discard all perishable foods, especially meat, poultry and eggs, that have been standing at room temperature for two hours or more – that’s when harmful bacteria begin to grow. Refrigerate or freeze any of those leftovers in shallow containers. Always reheat leftovers to 165°.

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