Alnaqaa Falafel & Hummus - Al Malaz Branch Riyadh

Greatness is often seen only in hindsight, but just sometimes, a moment lets us glimpse a future legacy with striking clarity.

Tucked away in Motor City’s Neighbourhood Food Hall, the north star for community gastronomy, Chef Aphisith (AJ) is creating something very special.

Say hello to Al Naqa Lao Kebab House.

Three kebabs, a salad and a dip. That’s the menu.

Yet, it is a mighty menu, despite its diminutive size. Beyond the extraordinary flavours, it’s what the menu represents that allows it to shine bright.

Behind the menu is a creative vision and a call for legacy. A desire to inspire and educate the next generation of cooks.

Chef AJ believes a chef’s real legacy isn’t about how many magazines know them, but how many young cooks have become better because of them.

And he’s doing it through three kebabs, a salad and a dip.

The lamb kebab is marinated with black lemon, tamarind, lemongrass, ginger and other aromatics. The beef kebab is angus beef with wagyu fat, lemongrass, lime leaves, sumac, red onion and Lebanese spices.

My words (and photos) don’t do the flavours justice. Chef AJ advised me to squeeze the lime over them, add the fresh coriander and mint, and enjoy them all in one go. “It’ll make the flavours light up in your mouth,” he said.

He wasn’t wrong. He was absolutely right, in fact. East meets Middle East with impeccable resonance.

Al Naqa is a very clever concept, rooted in authenticity, driven by a higher calling and advancing this new ‘Dubai’ cuisine - a flavour fusion of innovation, driven by young, talented third culture chefs.

Al Naqa Lao Kebab House opens next week, and I have a feeling all the magazines will soon want to know Chef Aphisith and his team.

And I’m not saying this article had anything to do with it, but I’m not saying it didn’t either. Less