Din­ing at Clouds is al­ways a great ex­pe­ri­ence; you are not only sur­rounded by the beau­ti­ful views of the Qu­rum Heights and Dar­sait but you also get to savour the au­then­tic Le­banese ver­sions of your favourite dishes such as mixed grill plat­ters, shawar­mas,

HI Weekly - - FRONT PAGE - STORY AND PHO­TOG­RA­PHY SALIM AL AFIFI –salim@time­so­fo­man.com

While din­ing at Clouds in the Cave has al­ways been a great ex­pe­ri­ence, the new ad­di­tion to their ex­ist­ing menu is a treat for the palate.

Clouds in­tro­duced new ad­di­tions to their al­ready elab­o­rate menu where they in­cor­po­rated a va­ri­ety of global dishes, treated with a touch of Le­banon. Some of the items were pretty in­ter­est­ing. I didn’t know where to start so I asked the friendly waiter to pre­pare some­thing ex­tra de­li­cious for us, and he did not dis­ap­point at all. We started with a re­fresh­ing drink made of pineap­ple, pas­sion fruit, lemon, and a hint of mint. Pas­sion fruit drinks are al­ways de­li­cious, so I had a great time sip­ping on this sum­mery juice. It also had a piece of the fruit float­ing on the glass, which added a strong cit­rus flavour with a bit of pulps – loved it.

For starters we had mezze dips with nuts fol­lowed by Nor­we­gian salad, a plate of gar­den­fresh greens, gar­nished with sliced cherry toma­toes, and topped with smoked sal­mon. This was some­thing dif­fer­ent for me as I love my smoked fish on some form of bread.

As I fin­ished my salad, the third and fi­nal starter was placed on my ta­ble. It was shrimp wrapped in ver­mi­celli, and served with Clouds’ sweet sauce. The crispi­ness of ver­mi­celli, the springy tex­ture of prawns, and the sweet taste of the Thai-in­spired dip made this an en­joy­able treat. Starter por­tions are quite huge, so shar­ing is car­ing. The dishes in the main course were my ab­so­lute favourite; they mixed a va­ri­ety of cuisines with that of Le­banese, and they added a few tra­di­tional del­i­ca­cies, too. The first main was Clouds’ take on the pop­u­lar siz­zling steak with mush­room sauce dish. The steak was juicy and per­fectly min­gled with the pep­pery mush­room sauce. Then we dived into the clay pot shish tawook, a creamy, cheesy dish made of grilled chicken pieces, and cooked in a clay pot. This was the star of the show. The cream was thick and the chicken was juicy, giv­ing you an all-star dish for the sea­son. It is surely a must-try.

The new ad­di­tions look great for Clouds. Some­times you may not be fan­cy­ing the usual Le­banese cui­sine, but de­sire a din­ing ses­sion with moun­tain­ous views that only Clouds can of­fer. Don’t miss the clay pot cheesy bowl. You’ll surely thank me later.

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