Kasbah

6

6

9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor

Description:

Kasbah, a restaurant with lounge like accents will mesmerize you with its myriad colorful motifs and most of them lie embedded in the rich culture of Morocco. Exotic lanterns and intricate metal weaves finesse the walls. Upholstery is done up in saturated, shimmering reds and lavenders and burgundies plus olive oil greens. Every handicraft has a story to tell about one particular aspect of Moroccan culture and her people. Amongst the various handicrafts of Morocco such as the "radeyin tablat" and Arabic calligraphy on the walls, it is the "Fatmas hand" that will leave you wonderstruck.

With a concept that separates it from every other pea in the pod, Kasbah brings about a certain aura of nirvana here that is just so disarmingly laid back. The intimate souk-style alcove evokes a mystical atmosphere. The ultimate effect of this design is the intermingling of touch and taste, sight and smell, in a heightened sensory experience. Order your very own shi-sha (popularly known as hookah). Enjoy the light and the aromatic flavour of the shi-sha tobacco directly from Turkey in two exciting flavours, apple and strawberry. Carry on intimate conversations with your friends while sucking the pipe. Imagine tunes from the enchanting super-star trio from Maghreb and soak up the lively rhythms of enchanting Arabic music with modern beats, a definite spell caster. 


Moroccan cuisine sweats a wealth of exotic spices. It's an intricate mesh of French, Spanish, Jewish and especially Arab influences. It merges meats and fruits and its spice lavishness is expressed in complex blends of ground seeds and roots and leaves. These intricate blends are employed with exquisite subtlety, enhancing rather than convoluting inherent flavors - a neat trick given the broad sensual power in these blends. One of most liked dishes in the Moroccan cuisine is the world famous 'Couscous', made of semolina grains and is usually served with bisteeya, a toothsome pie of three-tiers. Hoummos is a dip made from blended chick peas lightly seasoned with olive oil and usually served with a basket of puffy pita wedges. Another popular dip called zaalouk is a puree of eggplant mixed with onions and herbs. Grilled lamb chops shimmer in ras el hanout vinaigrette, reduced, sassed with cumin, turmeric, mace, coriander and paprika.

You can pair these dishes with a glass of Amazir Beni M'Tir, a Moroccan red wine blended from Carignan, Grenache and Cinsault. It's a bit tight, but in time it unfurls into elegant layers of black fruit with an assertive acid layer that finishes in mellow complexity. Also worth trying are a selection of exotic cocktails namely Marrakech (rum shaken with mint lemon and topped with champagne), Medina (a blend of vodka, amaretto and orange juice) and Maghreby (a layer combination of myers rum, vodka, orange juice and syrup granadine).

Hong Kong is lucky to have Moroccan served with such aplomb. This well-appointed Moroccan enclave is urban slick and the food is meticulous and stirring, mostly, with seasonings that betray their exuberant sophistication with subtlety. Thus, Kasbah has no need of belly dancers oscillating their midriff folds like lapping shore waves.

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