Almost a Year Later at RAK's Table

 Hello darkness, my old friend! While I know that blogposts aren't exactly the preferred social media communication method nowadays, something keeps pulling me back to this baby of mine that I can't seem to let go of, even though last I posted was September 4, 2024. 

I also feel like this particular culinary experience of mind deserved a blogpost of its own, it was THAT good! It wasn't just the food, but the company with which I enjoyed each morsel, which came about thanks to my foodie friend Sadia Safdar, who kindly thought of me when Rida Alam Khan, head chef at Yazu and RAK's Table requested a taste-testing of some choice dishes from her yet-to-be-opened restaurant. The panel consisted of OG food lovers, not just bloggers, but people who genuinely have a passion for food and can taste the nuanced notes and secret ingredients in perfectly crafted recipes. 

Considering I had never been to Yazu, I was quite impressed by the entrance, very tasteful, just like the food as I was yet to discover. The first two people I met upon being welcomed inside were none other than my dear friend Lailumah Shah-Nasar, and a fellow food lover, Faisal Jan Allawala, who is always at the forefront to support local eateries, cafes and restaurants. 

While sitting there for just a few minutes, the chef of the hour, Rida Alam Khan herself came out to greet us and welcome us into RAK's Table, a cozy enclave built inside Yazu itself to mimic an elegant, high-scale steakhouse mixed with an old-school cigar lounge, if that makes sense.

Now that the ambiance is covered, on to the star of the show, the food! When I first saw the menu, I will be honest and say I was a tad disappointed to see bone broth on the menu. I didn't come to drink no yakhni! But when I saw it, smelled it, and tasted it, I was absolutely blown away by the depth of flavor and complexity of ingredients in the broth itself. This wasn't just any regular yakhni, this was the base of all the soups at Baan Thai when it was first operating in Zamzama back in the early 2000s. And if anyone remembers the food at Baan Thai, you know this was a huge compliment. In comparison to the depth of flavor that was the RAK's Beef Bone Broth, we collectively felt that perhaps the Wakame Ponzu Salad should have been consumed first, because while it had its own delicate flavor with the sweet umaminess of the ponzu and softness of the tofu contrasting with the fresh, crisp leafy salad, its mild flavor profile couldn't be experienced as the spices from the broth still sizzled on our taste buds.

With the first course complete, we moved on to the second, excited to see what came next, and it did not disappoint, a two-for-one with the Cured Beef Nigirizushi and Cured Beef Tamari on a single platter. The nigirizushi and beef tamari were both created with the most succulent, delicious bits of beef that absolutely melt in your mouth, but I have to say, I preferred the tamari over the nigirizushi as there was a slightly stronger savory flavor profile complimenting the beef. 

The third dish was the Shrimp Provencal with an RAK twist to it. Instead of a garlic tomato broth, we had a flavorful herb oil, rich lemon butter and a kiss of garlic flavor to compliment the massive prawn. If you love seafood, then this is a must-try!

Our fourth dish was the Wet Cured Beef Tenderloin, a touching tribute Rida created in memory of her late mentor Khurram Rasheed, who put his passion for food into Steak by CFU, a landmark steakhouse in Karachi's restaurant history. This was served with a delicious chimichurri sauce and the most delicious creamy spinach on a bed of parmesan, pickled shitake mushroom, parmesan fries and garlic confit. This truly was one of the best dishes of the evening.

With six courses under our belts, we were collectively beginning to feel the pressure of facing five more courses, as the total number of courses were 11 in total, an expansive, elaborate menu, even if it was a taste testing of each platter. 

The next item to grace our table was the Pan-Sea Bass with Beurre Blanc and Pomme Puree, and while I did wish the skin of the sea bass be a tad more crispy, the fish itself, put together with the potato puree and beautifully reduced sauce made for a nuanced, flavorful dish. The fish itself was flaky, seasoned and at the perfect temperature.

We thankfully had a little breather before the next course arrived at the table, which I do wish had been served within the first 3 courses which was the Cured Beef Pizza. Now, while the ingredients were fantastic, from the pizza base to the sauce to the cheese to the meat strips, I felt for the integrity of the pizza, it would have been better to have the steak nestled within the confines of the cheese so it didn't completely slide off the pizza, but this truly was different from the typical chicken malai boti and fajita offerings of local pizza joints. 

The next item was a little break from all the meat-heavy dishes to a simple Spaghetti Aglio e Olio, and the pepper on this really packs a punch, so be prepared if this is your order!

Since I knew that pasta would sit heavy at this point, I just had a bite or two before waiting a bit for the next course, which was the Spatchcock Chicken, and again, I feel like I was so full at his point that I couldn't do justice to the juicy chicken bits, served with a simple yet flavorful gravy, potato wedges and a salad with a balsamic reduction.

The last item on the taste-testing menu was again, something I wish was served initially, which was the Steak Ramen, made in the same, delicious broth we had right at the beginning, perfectly tender bit of cured beef, pickled egg, scallions and black garlic oil. The noodles were hand-pulled and made in-house, making it the perfect ending to a perfect taste-testing. 

Now, while I did enjoy every bit of the courses I was served during this taste-testing, I do believe that there is always room for improvement, and constructive feedback will always benefit an establishment more than false platitudes of perfection, which is why I was so happy to see that Rida not only took on board all the suggestions in a positive manner, she has also included them as much as possible before opening her doors to the public. 

And before you ask me about the prices, I have no idea as we had small plates and the menu was specially curated for the evening, but with the quality of ingredients, presentation, service and ambiance, if you wish to make RAK's Table a special events like birthdays and anniversaries, restaurant as you might be balling on a budget, that is understandable.

I wish Rida absolutely the best of luck and I know that she will make an absolute success of this new venture!