3 minute read
Food & beverage
Lebanese entrepreneur Kamal Mouzawak is showcasing the richness of Lebanese cuisine in France following the launch of Tawlet Paris on January 12, 2022.
What prompted you to launch Tawlet Paris?
I always planned to take Tawlet abroad and decided on Paris because of its large and active Lebanese community. It was important to create a project outside Lebanon. How does the Paris branch differ from Tawlet in Beirut?
We remained true to the spirit of Tawlet Beirut, which is to offer home-cooked cuisine created by Lebanese women. In Lebanon, we have fixed cooks and a guest cook who highlights the cuisine of a different region every week, but in France we were unable to do that, so we decided to adapt our offering to highlight the cuisine of different regionevery day. In France, we have organized it weekly, so a different region is highlighted each day and the program is repeated the following week. How did the designer Jules Mesny Deschamps bring your vision to life?
Jules Mesny Deschamp and I collaborated on this project. Jules is a dear friend of mine who previously designed my Beirut branches, which meant it was really very easy for us work together and bring the spirit of the Beirut branch to Paris. We didn’t buy any new furniture; everything is old and mostly brought from Le Bon Coin, an online reseller of used furniture. tawletparis.com
Read the full interview on hospitalitynewsmag.com
3Fils, a harbor-side community-style restaurant in Dubai serving premium Asian dishes with a Japanese twist, has been building up its collection of awards for some time. Ahmed Saleh, CEO of The Lab Holding, which operates 3Fils, explains how this homegrown concept has been able to go head-to-head with multinational restaurants.
Who are the people behind 3Fils?
3Fils is made up of a team with a rich and diverse background that’s too long to enumerate. As highlights, to name a few, our Japanese executive chef, Shun Shiroma, hails from the first Michelinstar ramen restaurant in the world and our sous chef, Freddy Mutombo Kazadi, previously worked at Nobu. What gives 3Fils and your team the winning edge?
We are people-centric; we place huge importance on our casual, yet warm, friendly customer service and our highquality ingredients sourced from countries such as Japan, Australia and Norway. Do you have any expansion?
We are looking at expanding the 3Fils. However, it is essential to offer the same guest experience and high-quality food wherever we take the brand. 3fils.com
Read the full interview on hospitalitynewsmag.com
FIVE MINUTES WITH MAHER TAWK, MANAGING DIRECTOR OF KAN ZAMAN RESTAURANT, KSA
In an interview by Hodema for HN, Maher Tawk, managing director of Kan Zaman Restaurant in the KSA, gives the lowdown on the F&B concept, the food scene in the kingdom and the firm’s expansion plans.
What can you tell us about Kan Zaman Restaurant?
Kan Zaman Restaurant, which specializes in shwarma, was established in 2001. We currently have five outlets in Al-Ahsa, and the sixth branch is coming soon. How would you describe the food and beverage market in KSA today?
Saudi Arabia’s food and beverage industry is the largest in the Middle East. The Saudi Arabian General Authority for Investment (SAGIA) forecasts that spending on foodservice will grow by 6 percent per annum over the next five years due to a growing young population with high disposable income. We are also witnessing an expansion of the tourism and entertainment industries. Therefore, the F&B sector is currently booming and will reach its peak in the coming years. What do you have planned for Kan Zaman Restaurant?
In the short term, Kan Zaman Restaurant aims to expand its footprint in KSA. In the longer term, we are looking franchise our brand and be present across the GCC, especially in the UAE. instagram.com/kanzamanofficial
