Al Nafoura Welcomes Chef Ahmad Moussa

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Inclover Magazine
Al Nafoura Middle Eastern Restaurant at Le Meridien Jakarta welcomes Ahmad Moussa as the new Chef de Cuisine. Originally from Lebanon and with over 10 years of experience, Chef Ahmad honors his roots while elevating the fare to a level of fine dining, specializing in elegantly composed dishes that tell a story. Expect modern cooking techniques, international products and seasonal local ingredients. 
Guests can try the set menu, order a la carte, or feast on the Saturday dinner buffet. Start with Cold or Hot Mezzeh, a selection of small dishes to sample a little bit of everything, including Samboussek Jebnah and Fatoush Salad. There's a soup for every palate, from the red lentil, seafood and lamb, each with distinct taste and charm. For main course, Haruf Ouzi is braised lamb shank with oriental rice, assorted nuts and yoghurt coriander sauce, while Salamun Ma Zatoun is a deliciously-marinated, charcoal-grilled salmon. 
You may complete your dining time with Baklawa, Arabic traditional pastries filled with nuts and syrup. Better yet, try other dishes such as Falafel, Katayef Shwarma, or Mankouchet Laham Bil Ajen, which is the Lebanese version of pizza topped with lamb, tomato, onion and pomegranate syrup.
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