Brisket with molokhiya. Billy Durney, Dina Hosny & Hazem Abdelghany lit up Cantina by Olivo at Cairo Food Week.

Somewhere between Lima and Dubai, between memory and invention, the night reminded everyone in the room that heritage is not still life.

Japanese street food restaurant Reif Kushiyaki is opening its fourth branch at 31WEST in West Cairo.

Sultana Ice Cream now makes soap - except it's edible soap. In five flavours.

At Cairo Food Week's third edition of the Architecture of Taste lunch, three chefs deconstruct Hyatt Centric's art installations into meticulously built dishes.

For one evening in Palm Hills, Scalini showcased an Italian ritual refracted through Cairo, a gathering at once intimate and theatrical.

Aboard Four Seasons Hotel Cairo at The First Residence's First Nile Boat, you can learn the art of sushi roll by roll.

What Malhas and Mekhtigian accomplished was not merely the revival of particular ingredients or techniques but the assertion of ownership over history itself.

Triple Michelin-starred restaurant Disfrutar gave us a culinary masterclass as part of Cairo Food Week.

Each dish read like a cultural experiment, pushing at the edges of Egyptian cuisine, testing not only what it is, but what it might yet become.

The theme 'Between Two Banks' turned a dinner into a meditation on source and continuity.

These mini baladi breads are tiny, chewy, and perfect for scooping, stuffing, or straight-up snacking.