At a glance
A good event menu should feel as considered as the food in a contemporary restaurant or luxury hotel. Catering adds another layer: distance from the kitchen, service timing, guest flow, holding time and the pace of the room. LOriental Moments develops each dish with both the food and the event in mind.
Our current collection spans French braises, Italian risotto and filled pasta, sushi and sashimi, Thai and Indonesian dishes, Indian tandoori cooking, Spanish paella, Egyptian and Levantine food, low-and-slow American barbecue, Brazilian rodizio, pâtisserie, live dessert work and a non-alcoholic bar program.
Where the references come from
Nermine and Sherif bring a wide international frame of reference to the panel. They have lived and worked in Egypt, the UAE and Canada, and have travelled extensively across Europe, North America, the Middle East and beyond. Food is part of how they travel: they seek out the restaurants, chefs and dining experiences a destination is known for and experience them first-hand.
The research continues after the trip through cookbooks, published methods, documented techniques and restaurant culture. Those references can enter LOriental R&D in different ways. Some are followed closely. Others are adjusted for Egyptian tastes, ingredient availability or event service, combined with a regional idea, or dropped when they do not translate well to catering.
Over time, that has given LOriental a menu shaped by constant exposure to food from different places, cuisines and culinary traditions, while still being developed for the realities of events in Egypt. Some of that research has a clearly documented source we're happy to name — a classic cookbook method, a well-established professional technique. Elsewhere, a dish sits within a broader tradition or region rather than one single origin, and the copy reflects that honestly.
Technique shapes the way each dish is built
Technique changes the outcome of the dish. Beef Bourguignon depends on browning, slow braising and a properly finished sauce. Butter-Poached Lobster uses beurre monté to cook the lobster gently. Sea Bass with Lemon Beurre Blanc needs a clean sear and a stable butter emulsion. Salmon Gravlax is cured ahead of service and sliced close to the guest. Risotto Rêverie stays in small batches because the texture falls away when too much is cooked at once.
The same principle runs through the rest of the menu. Texas Smokehouse BBQ starts hours before guests arrive with low-and-slow smoking. Pasta Viva and Risotto Rêverie bring the final cooking closer to service. In pâtisserie, choux, laminated pastry, mousse, meringue and glazing determine the structure and texture of the dessert.
Those details are written into the recipe specification. Technique decides what can be prepared in advance, what must happen at the last minute, how long a dish can hold, and whether it belongs on a buffet, at a live station or in plated service.
Built to Work in a Live Event
A tasting tells us whether a dish works in the kitchen. An event tests everything around it: transport, holding time, batching, service routes and guest flow. Risotto wants controlled batches. Gravlax benefits from slicing close to service. A roast can be carved in front of guests. A fried item may need to move from the buffet to a live station. The format is decided before the menu reaches Production.
Explore Food Designed for Events →
Culinary breadth backed by event operations
LOriental Moments has delivered more than 2,000 events. The operating company is registered by Egypt's National Food Safety Authority, licensed by the Industrial Development Authority and ISO 22000:2018 certified in food safety management. That operating base is what allows a detailed recipe to arrive at a live event with its standard intact.
Explore the culinary program
- Culinary R&D & Standards — how dishes are researched, adapted, tested and approved; what is documented before a dish enters the Master Recipe Database; and how Product Management, Customer Experience and Production turn R&D into a live catering experience.
- Culinary Research & Recipe Origins — the cookbooks, techniques and traditions behind specific LOriental dishes.
- Cuisines & Techniques — the repertoire explained through actual food and culinary method.
- Signature Dishes — a curated library of dishes that best show how the current collection is cooked and served.
- Food Designed for Events — what changes when restaurant-style food has to work at event scale.
- Live Culinary Stations — real cooking, carving and finishing in front of guests.
- Dining, Pâtisserie & Bar — plated dining, pâtisserie and non-alcoholic mixology.