International Cuisines & Culinary Techniques

Global Cuisines & Culinary Techniques

French & classical European

Beef Bourguignon, Coq au Vin, French Onion Soup, Sea Bass with Lemon Beurre Blanc, Potato Gratin Dauphinois, Duck with Orange Sauce, Veal Émincé à la Crème, financiers, choux and Mont Blanc bring braising, sauce work, gratinating, pastry and meringue into the menu.

Italian

Ossobuco alla Milanese, Duck Ragù Pappardelle, Mushroom & Truffle Ravioli, Seafood Risotto, Spinach & Ricotta Ravioli, tiramisu, cannoli and live Parmesan-wheel finishing place braising, fresh pasta, risotto and sauce emulsification at the center of the Italian offer.

Japanese & East Asian

Sushi and sashimi, Salmon Teriyaki, Korean Bulgogi Beef, Korean Fried Chicken, Asian Wok Experience and Bao Bun Live Experience use raw slicing and rolling, marination, grilling, frying, glazing, wok tossing and steaming.

Thai & Southeast Asian

Thai Crab Noodle Salad, Thai Shrimp Curry and Beef Rendang bring different Southeast Asian traditions into the menu through coconut curries, aromatic spice, slow reduction, cold noodle composition and lemongrass-led flavor profiles.

Indian & South Asian

Murg Makhani, Tandoori Chicken, biryani, samosas and Tandoori Sheesh Tawook use yogurt marination, open-flame grilling, spiced rice cookery, frying and slow sauce work. Murg Makhani sits within the tandoori-restaurant tradition centered on Delhi, where several restaurants have laid claim to the dish's origin over the years — rather than pick a side in that dispute, we simply place it within that tradition.

Spanish & Latin

Live Paella, seafood paella, tacos, fajitas and churros bring rice cookery, open flame, grilling, interactive assembly and frying into live event formats.

Regional American & Brazilian

Texas Smokehouse BBQ, Nashville Chicken Fryhouse, burgers, turkey carving and Brazilian Churrascaria are defined by low-and-slow smoking, frying, grilling, whole-roast carving and rodizio service.

Contemporary pâtisserie

Chocolate Raspberry Domes, Lemon Basil Tartlets, Mango & Coconut Verrines, Pistachio & Rose Mille-Feuille, Saffron & Rosewater Panna Cotta and pavlovas use mousse, gel inserts, glazing, curd, lamination, infusion, set custards and meringue to create their structure and finish.

Egyptian, Levantine & North African

Fiteer, Egyptian street food, moussaka, fatta, Circassian chicken, mezze, vine leaves, Moroccan Beef Tagine and Om Ali use baking, braising, grilling, stuffing, rolling, layering and regional pastry methods.

Egyptian & Regional Repertoire

Egyptian and regional food sits naturally beside the French, Italian, Asian and other international dishes in the collection. Each one is developed on its own terms, with the technique and service format chosen to suit the dish.

Oriental Fiteer: stretched and baked live with sweet or savory fillings.
Egyptian Street Food: hawawshi, oriental sausage and Alexandrian-style liver.
Circassian Chicken: poached chicken with walnut sauce.
Moussaka: eggplant, meat and tomato.
Eggplant Fatta and Veal Shanks Fatta: layered rice, bread, sauce and protein formats.
Muammar Rice with Duck: baked creamy spiced rice with duck.
Vine Leaves and Dolma: stuffed regional staples.
Mediterranean Mezze: hummus, muhammara, baba ghanoush, toumeya, vine leaves, maqaneq and mombar.
Moroccan Beef Tagine: slow braise with apricot, almond and warm spice.
Om Ali, Zalabia and Balah El Sham: regional desserts with live-service versions.

Reinterpretation with a clear reference point

Vine Leaf Sushi is our clearest cross-cultural example. The vine leaf stays recognizably regional, while sushi technique changes the presentation, fillings and way the guest experiences it. Om Ali Oasis takes another route, turning the Egyptian dessert into an interactive station with live flame finishing and a wider topping selection. Oriental Fiteer keeps the craft itself visible, and the shawarma station draws on Lebanese and Gulf service references for an Egyptian event setting.

Some dishes are best left close to the classic. Others open up naturally to fusion, a new presentation or a different service format. The R&D panel makes that call during development and records the approved version in the Master Recipe Database.

Luxury Ingredients & Service Rituals

Luxury is easiest to recognize in the food itself: the ingredient, the technique and the way it is served. Caviar, lobster, truffle, whole roasts and tableside finishes appear where they add something to the dish, with the service format chosen around the food.

Item	Culinary signal	How it is experienced
Caviar Station with Butter Tower	Caviar, blinis, crème fraîche, herbs	Cold luxury service with guest-facing assembly.
Butter-Poached Lobster	Lobster + beurre monté	Gentle butter poaching built around a precise high-end cooking technique.
Lobster & Shrimp Live Grill	Lobster, shrimp, saffron aioli / citrus hollandaise	Premium seafood cooked and sauced live.
Salmon Gravlax	Cured salmon	Cured in advance and sliced close to service.
Mushroom & Truffle Ravioli	Truffle + filled pasta	Fresh pasta craft with a premium ingredient.
Truffle & Parmesan Risotto	Truffle + Parmesan	Small-batch risotto with live finishing.
Tenderloin Full Roast	Whole beef tenderloin	Whole-roast cooking, carving and portion control.
Mille-Feuille Royale	Laminated pastry + live assembly	The final assembly happens close to the guest to protect texture.
Smoked Salmon Pizza	Cold-cured salmon + baked crust	Researched via Wolfgang Puck's smoked salmon pizza concept, then translated into LOriental event service after testing and approval.

Cuisines & Techniques

A Global Repertoire, Explained Through Technique.