It’s the middle of the week in May in downtown Cairo The chef Dina Hosny In a makeshift cooking area, he prepares a seven-course dinner. Kodak Passageway is a former warehouse, garage and Kodak shop that has been converted into The Corner Shop, a pop-up that will run for two weeks to celebrate Egypt‘s culinary tradition. Hosny has a Le Cordon Bleu diploma LondonThe menu includes a date paste kahk with shay-be-laban (tea and milk) gelato, and hibiscus liqueur. Local ingredients are used whenever possible, and innovation is key.
Cairo’s food scene is booming with a variety of events, ranging from farm-to-table lunches and pop-ups to fine dining supperclubs. These are innovative and diverse alternatives to the city’s more mainstream establishments. The chefs range from self taught to culinary school graduates, the food is Egyptian and international or a mixture of both. Venues are also varied, including homes. restaurantsIt’s a wild ride. There are outdoor spaces and art galleries. Clothing shops, too. “It is going wild.” Hosny: “Everyone’s doing it.” I think it’s wonderful that people are seeking new experiences.
Kodak Passageway was created by Flavour RepublicThe mastermind behind Cairo Food Week’s annual event, which will take part for the third year in a row, September. Hoda El-Sherif, who founded the event, said that the post COVID era fundamentally transformed the city’s culinary landscape. Diners “craved more intimate and immersive experiences,” she says, while “a new generation of chefs—eager to carve out their identity and bypass the traditional barriers of the industry— embraced the model as a launch pad for their careers.”
Cairo’s culinary scene isn’t known for its eagerness to embrace the new. Another pop-up cook, Kareem El NagdyWho hosts her 12-person Comida by Ken Supper club in Maadi apartment, he goes as far to say that the trend is a “kind food revolution in Egypt.” Cairo’s newest culinary experiences are sure to satisfy your hunger for new tastes.
NatureWorks
NatureWorksA hydroponic farm located in Sheikh Zayed, offers a farm-to table experience with its own products, such as edible flowers and leafy greens. The farm was founded in 2017 and has been hosting pop-up dinners and lunches for four years. The first event with New ZealandBorn Egyptian-Chinese celebrity Chef Bobby Chinn It was a huge success. NatureWorks collaborates with Italian chef Giorgio Diana, Peruvian Martin Rodriguez The following are some examples of how to use Izakaya Cairo, physician-turned-chef Wesam Masoud The following are some examples of how to get started: Khufu’s executive chef Mostafa SeifOther examples include.
