ABU DHABI The fabled Arabian hospitality has just got a new name: Sambusek.
From Mohammad, the man who fixes your shisha to Murali, who follows up your order, the staff at this Lebanese restaurant in the Rosewood hotel diligently goes that extra mile to give you a memorable dining experience.
I remember it was just a few months ago that I interviewed Steven Ferry, founder and chairman of the International Institute of Modern Butlers, when he was in Abu Dhabi to train the Rosewood Hotel staff.
“I am here to raise the industry standards,” the veteran had told me.
“Good job! Mr, Ferry!”
The décor and ambience of Sambusek is an instant heart stealer. The clean straight cuts, off-white couches, some classy artworks, clusters of glass lanterns hanging above your head – all add to the refined touch. The capacious dining space is divided into blocks that seem to have an existence of their own. You can either sit in an isolated corner or blend with the crowd depending on where you choose to be seated.
The outdoor terrace is a sweeping stretch from one end of the hotel to the other. Overlooking the placid waters and luminous lights from high rises on the other side, the splendid views from Sowwah Square add to the magic.
“I can assure you that this is the best Lebanese restaurant not only in the UAE but in the world. No one makes Lebanese cuisine the way we do,” asserted the chef.
With such hyperboles, our expectations were set sky high even before we placed our orders for the night. The very first bite into the crunchy crispy juicy Fattouch, and instantly we knew why the chef was making such tall claims.
The traditional Lebanese dishes like hummus and mutabbal are given a refreshingly new twist without compromising on the authenticity. For instance, fattouch gets crispier and tastier as the regular Arabic bread crumbs are replaced with tiny zatar-filled rolls.
Mutabbal Ajami is an enhanced version of the grilled eggplant salad that comes with a touch of sesame paste, tomato sauce and crunchy walnuts. Green olive salad mixed with capsicum, chilli paste and lemon juice was also equally interesting as the Mouhamara – spicy red balls made of crushed walnuts, breadcrumbs, olive oil, tomato paste and chilli paste.
The tomatoes, cucumber, parsley, olives and other veggies tasted as fresh as though they had been hand-picked from their backyard and delivered straight to our plates. Garlic paste for that matter just evaporates in your mouth, spilling its punchy flavours.
The menu also has an extensive selection of sambusek, kebbeh, hot mezzeh and manakish. But we focused on grilled meat and seafood for our main course. The Shish Tawuk tasted so good that the well-marinated cubes were softer and juicier than the halloumi cheese we had just tried. The grilled hammour fillet with a tangy lemon flavour was also a treat for the tastebuds. That said, chicken liver fried with garlic and soaked in pomegranate sauce would be a crime to miss it.
Our wholesome epicurean experience at Sambusek was complete with Ashta with Ashta (rolled rose-flavoured soft flour sheets) and Halawa Bill Jebeneh with pistachio (traditional Lebanese ice cream and malai cream).
We called it a night with a renewed love and longing for everything Levantine.
DETAILS:
Meal for two: Dh350 to Dh450
Location: Rosewood Abu Dhabi
Timings: Lunch – 12pm to 3pm; dinner: 7.30 pm to 1am.
Call: 02-813 5550
