In almost every episode of Taste of Saudi, a local chef looks at Hisham Baeshen and says: “I don’t cook it this way”.
It happens in Tabuk, where fresh fish from the local market become Sayadiyah prepared differently than any recipe Hisham had encountered. It happens in Ha’il, where he and Chef Abdallah roll vine leaves together, each following a slightly different tradition. It happens in Riyadh’s Souk Al Zal, where Al Maqshoush, a dish of gatherings, arrives at the table wearing a different flavour than it does anywhere else in the Kingdom.
And it is in these small, unscripted moments of disagreement that Taste of Saudi reveals what it actually is: not a cooking and travel series
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