FOUR SEASONS HOTEL KUWAIT AT BURJ ALSHAYA LAUNCHES DEDICATED PLANT-BASED MENUS AT SIGNATURE RESTAURANTS CREATED BY MATTHEW KENNEY CUISINE AND KBW VENTURES
- The Hotel’s renowned eateries Dai Forni and Sintoho strengthen existing menus with addition of “Folia” – a range of imaginative plant-based dishes
- Folia, a celebrated range of plant-based fare – is a collaboration between internationally acclaimed Chef Matthew Kenney and HRH Prince Khaled bin Alwaleed bin Talal Al Saud’s KBW Ventures
- The launch of Folia in Kuwait builds on the success of GCC roll-outs at Four Seasons properties in both the Kingdom of Bahrain and the United Arab Emirates
November 4, 2021, (Kuwait City, Kuwait)- Discerning diners visiting Sintoho and Dai Forni at their stylish rooftop locations now have the opportunity to order from a thoughtfully curated plant-based menu, in addition to all their usual favourite dishes at the property’s signature outlets. From September 1, the Hotel proudly becomes the latest partner of the Folia concept to showcase a menu of progressive plant-based cuisine that provides health-conscious patrons a range of clean, green, yet delicious menu options.
Folia, meaning “from the leaves” in Latin, was developed exclusively for Four Seasons Hotels and Resorts, and is the product of a partnership between internationally acclaimed chef Matthew Kenney and HRH Prince Khaled bin Alwaleed bin Talal Al Saud’s KBW Ventures. Folia’s mission is to carry a vibrancy of flavour-profile and presentation to the plate using plant-based ingredients for starters, mains, and desserts courses.
Dai Forni’s unwavering commitment to delivering “true-to-concept” Italian fine-dining carries through with its stellar arrangement of plant-based options under the Folia menu partnership. Chef Kenney presents an authentically Sicilian ‘Eggplant Caponata’ with raisins, pine nuts and capers as one example of starter. A well-balanced range of main courses includes ‘Cauliflower Pizzaola’, bursting with flavour courtesy of charred cauliflower, roasted chickpeas and pizzaola sauce made with the freshest vine-fresh tomatoes, herbs and extra virgin olive oil.
Sintoho has steadily developed renown amongst Kuwait’s sophisticated dining scene, becoming the go-to spot for a feast of Asian flavours in the most convivial of surroundings at its 21st floor rooftop location. Folia conveys the spirit of Sintoho’s concept through menu offerings like ‘Spicy Soba Noodles’, which bursts with flavours and balance, skilfully utilising young papaya and a peanut sauce in the recipe. And Folia contributes to an already impressive array of Sintoho desserts with examples such as ‘Raw Banana Cream Pie’ with coconut cream.
Uncompromising in its approach, Folia is a dining experience created by the renowned Chef Kenney, founder of Matthew Kenney Cuisine, an integrated, California-based lifestyle company that is widely regarded as a pioneer in the culinary art and wellness space both in the United States and internationally. Kuwait City becomes the latest destination to offer Kenney’s Folia menu and follows successful roll-outs at Four Seasons properties in Los Angeles, Dubai and Bahrain.
And the partnership has delighted the Hotel’s General Manager, Didier Jardin. A veteran hospitality professional who himself began his career journey within the culinary domain, Jardin is all too aware of the need to evolve the offerings of the restaurants under his guardianship at Four Seasons Hotel Kuwait.