Chocolate Fantasy in progress…

Due to lack of time, my typical breakfast on a weekday is rather simple without much experimenting and includes my absolute necessary tea with a piece of toast with labneh – leaving me enthusiastic enough to try a new breakfast boutique over the weekend.

Friday mornings are to get out there and treat myself to amazing breakfast places. One such isChaclate at Katara.

Mid last year, a friend (Ms. Hala) and myself met for breakfast (10ish) at Chaclate which wasn’t too late in my opinion. The ‘Chocolate Breakfast’ is what was on the lookout but sad enough they ran out of that and the other options (highly priced) didn’t appeal to us. Leading us to enjoy our morning at Paul in Lagoona Mall (the next best closest – there is Sugar n Spice in the same mall but was closed).

What brought us back to Chaclate was an invite from them to try the breakfast on another occasion due to the shortcoming on this day. We thought why not!

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Chocolate Fantasy in progress…

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Alison Nelson’s Chocolate Bar Review

How do you like your mornings – Chocolaty, Earl Grey, Americano? I like mine Chocolaty and it was indeed one sweet morning at Alison Nelson’s Chocolate Bar.
Chocolate Bar is a New York’s award winning Chocolate Store founded by Alison Nelson who has a passion for coffee herself.
Invited to experience their widespread breakfast options, there was more than just food. What really took my heart was the personal attention and the brand information exclusively set up for me as opposed to the many media events previously attended. A special shoutout to Myra, Jawaher & Chrissa from UDC Qatar.
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Interview: Chef Edgar Ayala

Down to earth, originally a Mexican and aspiring to be a professional soccer player in his early days are a few qualities that immediately came across at the start of the interview with Chef Edgar Ayala. Sipping on our drinks, the conversation almost turned into an informal rendezvous about food, Chef’s culinary journey and his life at Shakespeare and Co.

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http://www.hungrybirdsdoha.com/restaurant-reviews/chef-interview-chef-edgar-ayala