Tuesday 03 / March / 2026
As the sun lowered itself gently into the Gulf and the sky over Muscat turned amber and rose, Musandam Restaurant at the InterContinental Muscat hosted a special pre-Ramadan evening gathering, a curated showcase designed to offer guests a glimpse of what awaits in the holy month. This was not yet Ramadan, but a carefully arranged preview, an invitation for media, influencers and distinguished guests to experience the flavours, hospitality and spirit that will define Iftar from sunset until 9:30 pm throughout the upcoming month.
At the heart of the evening stood Chef Ali al Joumaa, a Syrian chef whose culinary roots trace back to Damascus. Passionate about heritage and storytelling through food, he described the Ramadan concept as a tribute to tradition, presented with thoughtful refinement. “We wanted to develop the mezzeh people know and love,” he explained. “Not just hummus as you expect it, but hummus elevated, with avocado and new textures. Labneh paired with makdoos and walnuts. Dishes that feel familiar, yet surprising.”
The cold mezzeh spread formed an elegant mosaic, avocado hummus beside smoky muhammara, mutabal enriched with cashews, vine leaves neatly rolled, tabbouleh bright with parsley, foul bil zeit glistening in olive oil, fattoush crowned with grilled halloumi. Even kibbeh nayyeh was presented as a delicate tasting, a nod to Levantine authenticity.
The main courses reflected both deep history and regional diversity. Chef Ali highlighted basmaschkat, rice and meat wrapped and slow cooked, a dish with a history stretching back nearly four centuries. There was shish barak in a creamy yogurt sauce, Aleppan cherry kebab balancing savoury and sweet notes, stuffed mahashi, silky chicken molokhia and moussaka. From Oman, the centrepiece was lamb shuwa, honouring the Sultanate’s culinary heritage during Ramadan.
Sebastian Thomas, General Manager of the InterContinental Muscat, noted that the Ramadan season represents a significant moment in the hotel’s annual hospitality calendar. He emphasised that Musandam Restaurant reflects the hotel’s commitment to delivering authentic experiences rooted in quality and cultural identity. He added that the objective extends beyond presenting a distinctive menu, aiming instead to create a comprehensive atmosphere that celebrates the spirit of Ramadan and reinforces refined family hospitality in the heart of Muscat.
For Matthew Piercy, Director of Food and Beverage at the InterContinental Muscat, the preview evening underscored a larger message. “We are hosting this Iftar showcase to give a sneak peek of what guests can expect at Musandam Restaurant during Ramadan,” he said. “With Chef Ali’s authentic Damascene heritage and our hotel’s long-standing reputation in Muscat, we want to create an atmosphere centred on family, togetherness and quality.”
The evening concluded on a sweet note. Um Ali infused with karak tea offered warmth and nostalgia, while Ramadan favourites, baklava, basbousa, luqaimat, Zainab fingers and maamoul dates, were presented alongside seasonal fruits, completing the culinary journey that will soon define the nightly Iftar experience.
Though it was only a preview, the essence of Ramadan was already present, hospitality, generosity and a reverence for tradition. When the holy month begins, Musandam Restaurant will transform each evening from sunset until 9:30 pm into a gathering shaped by heritage and shared moments, where food becomes not only sustenance, but connection.
