Chef Hisham Abdelfattah emphasizes that a great restaurant's quality is judged not by its high-end dishes but by how it prepares everyday foods and side dishes, particularly highlighting his exceptional rice and beans.
Abdelfattah expressed his commitment to elevating humble staples like beans and rice, stating, 'I decided we would make the best beans and rice anywhere. I am sick of going to Mexican restaurants and being served lackluster food.'
Reflecting on his culinary journey, Abdelfattah noted, 'I realized I had a knack for cooking and actually liked it,' stemming from diverse home influences from his Filipino mother and Palestinian father.
Sharing his transition to halal cooking, Abdelfattah explained that 'animals need to be hormone and antibiotic-free and killed cleanly while being prayed over,' highlighting the importance of ethical practices in his work.
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