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05:09شكرا
05:09ترجمة نانسي قنقر
05:11نانسي قنقر
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05:26نانسي قنقر
05:29بارن لسرعان الأشياء الضوات والأسياء الضوات بخطوش والرصوات
05:35في المزيد الحالي في المنوع
05:37والميال في بارن يتعلم في الدولار
05:42المترجم للقاتار المترجم للغاية ليس هناك
05:46بل أشياء العديدة من قبل تنظيم
05:48الوصول للغاية لديك أيضاً إلى المنظمة
05:51في مدران التالي؟
05:56في التعريف العربي في كاتر هناك الكتاب ميزيزي
05:59So any restaurant you will go and try the food you will enjoy and you will feel like you are
06:03really there in the country that they are bringing this concept of the food for this restaurant.
06:09But beyond the Michelin Guide and fine dining restaurants, there's also space for entrepreneurs to add new culinary identities to
06:18Qatar's food spectrum.
06:26Slow Mayhem started from the idea of creating a concept that brings community together, that can create moments and experience
06:36more than just a bread brand.
06:39So this feeling, you notice it in the kitchen when you spend full two days, three days preparing the bread,
06:47kneading, putting in the fridge, taking out of the fridge, noticing the starter.
06:51It takes time. This is the slow moments that you live. And then the mayhem comes whenever it comes into
06:58the table.
06:59Hands reaching, stories being shared. It's this chaotic moment where people receive good homemade food and they just gobble it
07:08up so quickly, you know.
07:09And this is the mayhem. You're bringing everyone together.
07:14I have a background in nutrition and I was really like obsessed with sourdough.
07:19And we realized like, wow, this is something really, really cool here.
07:24Let's start to create a menu around it and create a recipe.
07:29We have everything from sourdough bread and then we use that same starter to make crackers, to make sourdough cookies.
07:37And then we also have another side of the menu that's very, well, it's all health focused, you know, sourdough,
07:42as we know, is so good for you as bread.
07:44But we wanted to create something quite intelligent.
07:47We have these affirmation stickers because they're gentle reminders to the customer and to people that receive it.
07:53Like, I allow myself to arrive fully in this moment.
07:56I find joy in the simple things, you know, like this is very important to us as well to bring
08:02that in.
08:02We don't seek really perfection.
08:05Perfection for us is very relative and a bit boring.
08:09So we allow the love to perfect itself, herself, and we seek perfection in the taste, in the experience, in
08:18the packaging, in the intention, in the affirmation.
08:24We chose Qatar as expats, as our home, you know, and we feel so safe here and we love living
08:30here and we feel so supported.
08:32And to be able to bring something from both of our backgrounds and both of our cultures, it feels really
08:40special.
08:40And like, it's bringing these little pockets of magic up and bringing some creativity and some culture into, you know,
08:46a city that it's coming alive.
08:50So we make small batches.
08:52We want everything to be fresh.
08:54And we also don't want to waste food.
08:56So we don't over make.
08:58We want to run a sustainable business.
09:00When we see slow mayhem is growing, we don't necessarily see it growing in quantity of bread or in quantity
09:07of crackers to sell.
09:09We see it more growing in concepts, objects, curating this table to eat it or exhibit it.
09:20The next step is calling us, telling us now you can't stay the way you are doing.
09:24But we just want to make it in the right way, right concept.
09:34I feel like I've been transported to somewhere in Beijing or Shanghai,
09:39but I'm actually in the heart of Doha, in Sukhwakif.
09:42And this is Yellow River.
09:45It's both a Chinese restaurant and an Asian supermarket.
09:48And I'm here to meet one of Qatar's most prominent food bloggers
09:52to get her take on the country's evolving culinary scene.
09:55And of course, to sample some dishes.
10:00Rachel, thank you so much for suggesting to come to this place, Yellow River.
10:04There's a huge spread in front of us.
10:06And I know that you're a big fan of Yellow River.
10:09So tell us what are the dishes and let's get right into it.
10:13This is the star of the show, which is the Malatang hot pot.
10:17The really cool thing about this place is that it's a self-serve buffet.
10:21It's got seafood, veggies, meats, noodles, and a lot of different things.
10:28And then you pay by the kilo.
10:29And then you choose the spiciness level.
10:31This is like a sweet and sour kind of fish.
10:33They've butterflied it and they've presented it beautifully.
10:36This is a little bit sweet, a little bit sour, a little bit of spiciness.
10:40Now, you're hitting my soft spot here, my sweet spot.
10:44This is a Jiang Bing, pardon my pronunciation.
10:48It's a classic Chinese street food.
10:51I first encountered this maybe 10, 15 years ago when I first travelled to China.
10:55You know, when I first came here, there just wasn't the diversity.
10:58And as the population grew, so did the need and the interest in food.
11:05I can only see it getting even more diverse.
11:07Like, for example, to a certain extent, we do reflect other trends around the world.
11:13People come here and they bring their own food traditions.
11:16What I am seeing, and I kind of like, more emphasis on cuttery food and golf food.
11:23So we're seeing a lot of smaller brands popping up here with a lot of support locally.
11:29And I hope that some of these brands will get a bit of traction globally.
11:37Well, Rachel, thank you so much for bringing us to Yellow River.
11:40Pleasure.
11:40But enough with the talking, let's continue indulging ourselves in this amazing spread.
11:45You don't have to ask me twice.
11:48It's been fun showing you all the different flavours of Qatar, but that's all the time we have for now.
11:53Thanks for watching Qatar In Motion and see you next time.
11:55Let's dig in.
11:56We'll see you next time.
11:59We'll see you next time.
12:00شكرا
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