Cairo – Maii Abdo:
The launch of “Kabsa Al Fahd” was not the result of a cold commercial calculation or a market study alone; rather, it grew out of a long personal journey undertaken by Hatim Abdel Moneim between his work in engineering and his deep-rooted passion for food.
Hatim, a mechanical engineer who spent many years working in his field, gradually realized that professional success alone was not enough to satisfy his ambitions. Inside him was a genuine desire to build a project that carried his name and spirit—one in which he could feel that he was creating something truly his own, born from the heart before the numbers.
From an early age, food had been a central interest for him. He experimented, tasted, and compared different cuisines, yet Saudi cuisine always remained the closest to his heart—not only for its rich flavors, but because it was tied to a formative period in his life. Having spent his childhood in the Kingdom of Saudi Arabia, his palate was shaped by the flavors of kabsa, mandi, and authentic Gulf spices.
From there, the idea began to take shape: why not offer Saudi food in Egypt with high quality, an appetizing presentation, and fair prices that allow all segments of society to experience it without strain?Choosing the name “Kabsa Al Fahd” was not merely a marketing decision, but a symbolic one.
The name refers to “Fahd,” the first person to cook kabsa and mandi according to the traditional Saudi method, prompting Hatim to adopt the name “Al Fahd” as an affirmation of authenticity and respect for the dish’s history before developing it further.
The name represents not just a recipe, but a complete identity that reflects a deep connection to the roots of Saudi cuisine, presented with a contemporary spirit that suits Egyptian tastes.
The journey to opening the restaurant was far from easy. Before the official launch, Hatim spent nearly eight full months in taste-testing and experimentation. He did not rely solely on his own opinion or limit feedback to a small circle of friends.
Instead, he distributed dishes to people in different places, listened openly to their feedback, documented observations, and repeated the process again and again. Criticism was not an obstacle, but rather a tool for development and a roadmap toward achieving a flavor that could satisfy the widest possible range of palates.
When opening day finally arrived, the results were immediately evident: strong engagement, noticeable turnout, and praise for the distinctive taste, confirming that the long effort had paid off.
“Kabsa Al Fahd” stands out for its ability to strike a difficult balance: preserving the spirit of authentic Saudi cuisine while presenting it in a way that resonates with Egyptian preferences. Lighter fats, carefully balanced spices, and clear, bold flavors without excess define the menu.
The recipes are inspired by heritage, yet thoughtfully refined to suit the local market.When asked about the secret behind the flavor that customers frequently praise, Hatim smiles and simply refers to it as “the craft’s secret.” He emphasizes, however, that what reaches the customer is not merely a spice blend, but the result of long hours of work, daily effort, and genuine love for what he does.
As demand has grown, maintaining quality has become the greatest challenge—yet at “Kabsa Al Fahd,” there is no room for compromise. Everything is prepared with precision, and all ingredients are fresh and used on the same day, from meats and poultry to rice and spices. Relying on local suppliers ensures consistent quality and swift delivery.
Inside the kitchen, strict food safety standards are applied. Hatim personally supervises operations, supported by trained staff, full adherence to hygiene protocols, and a clear commitment to ensuring that every dish leaves the kitchen at the same standard, as if it were being served for the very first time.
The restaurant’s core audience is Egyptian, with a clear ambition for “Kabsa Al Fahd” to become a regular presence on Egyptian dining tables. At the same time, it attracts a large number of Gulf customers who find in it flavors that bring back memories of home.Customer feedback is an integral part of the ongoing development process.
Negative criticism is often given more attention than positive praise, as customer notes are translated into practical steps aimed at continuously improving the overall experience.Marketing through social media plays a significant role in the restaurant’s growing visibility, alongside promotional offers that include discounts of up to 25 percent on the menu.
The restaurant also offers online ordering through its website, keeping pace with changing market trends.Expansion plans are proceeding at a steady, deliberate pace, with new branches planned for Nasr City and Heliopolis, followed by Sheikh Zayed and New Cairo.
In the longer term, the vision extends to returning to the Kingdom of Saudi Arabia and other Gulf countries, where the story first began.At “Kabsa Al Fahd,” food is not presented merely as a product, but as a complete life story—the story of a man who believed that passion, when paired with hard work, can be transformed into a successful venture, and that genuine love for one’s craft is the only true guarantee of continuity.
Hatim Abdel Moneim does not see himself simply as a restaurant owner, but as a creator of experiences, placing a piece of his soul into every dish that leaves the kitchen.This passion is what keeps him present every day, monitoring details, reviewing flavors, and ensuring that every plate carries the same feeling with which the dream began.
Amid expansion plans and ambitious goals, one core objective remains unchanged: that every customer feels the meal they are enjoying was prepared with honesty, love, and respect for their taste and culture. Here lies the true secret of “Kabsa Al Fahd”—not only in its flavor, but in the heart behind it.
