At OKRA, traditional Middle Eastern ingredients dance with Mediterranean influence, creating dishes that are familiar yet refreshingly innovative. Each bite reveals the passion behind OKRA’s unique concept, making it a memorable culinary journey.
At CP magazine, we are renowned for our highly selective approach to reviewing restaurants. Beyond the food itself, our standards for reviewing a venue center on exemplary hospitality and dedication to customer care. So, when we learned that OKRA, a prominent restaurant in Kuwait known for its Modern Middle Eastern flavors with a Mediterranean twist, had opened its second branch at the stunning Jaber Al Ahmed Cultural Center (JACC), we couldn’t resist a visit. This new branch is the latest brainchild of Seazen Group, a name synonymous with culinary innovation, and it certainly set our expectations high. On a particularly delightful weekend evening, I and two colleagues, who share my enthusiasm for culinary exploration, booked a table at OKRA. Anticipation ran high, and upon arrival, we were greeted by an inviting ambiance where the choice of seating — indoor or outdoor — allowed us to tailor the evening’s experience to our preference. With the weather just beginning to show the first hints of autumn coolness, we chose the outdoor seating, affording us an enchanting view of JACC’s architecture as it was beautifully illuminated.
Our warm welcome continued as we settled into our table. Each staff member greeted us with genuine smiles, setting a tone of hospitality that was hard to miss. Soon, our server introduced himself with a warmth that suggested both attentiveness and expertise, offering his assistance with the menu and encouraging us to ask any questions we had. The hospitality was seamless and personalized, from the initial greeting to our interactions with the server, making us feel as if we were not merely patrons but honored guests.
Beginning with the beverages, we found ourselves spoiled for choice. I chose the Saffron Bellini, a distinctive blend of saffron, pineapple juice, and passion fruit. The drink arrived in a delicate glass that added to its elegance, and each sip brought a perfect harmony of floral and tropical flavors. The saffron, often intense, was mellowed here to a soft undertone that paired beautifully with the sweetness of pineapple. One of my colleagues opted for the Lemon Mint Blend, a refreshing combination of fresh mint, lemon juice, and crushed ice. The balance was impeccable, with the mint adding a bright, cooling edge to the lemon’s tang. Our third colleague decided on the Spice Apple, a creative twist featuring apple, rhubarb, lavender, and jalapeño syrup. The unique mix brought a warming sensation from the jalapeño that complemented the refreshing apple notes — a drink that was as complex as it was refreshing.
We then turned to the appetizers. As avid salad enthusiasts, we ordered a trio, each delivering a distinct experience. The Date Salad, featuring mixed greens with fresh dates, a date dressing, and feta cheese, initially appeared to be a sweet affair, but it surprised us with its depth. The sweetness of the dates was wonderfully counterbalanced by the salty creaminess of the feta, resulting in a flavor profile that was delightfully layered without being cloying. Our second selection, the Citrus Chicken & Watercress Salad, was a triumph of flavors. Tender pieces of pulled chicken combined with tomatillos and watercress were dressed in a tamarind vinaigrette that added a delicate tartness to the dish. The vinaigrette brought the dish alive, making every bite feel fresh and exciting. Lastly, the Medi Burrata Salad, a blend of kale, grilled artichokes, edamame, and zaatar-infused burrata, was a revelation. My colleagues especially adored this salad; the burrata was creamy with an intriguing Middle Eastern twist from the zaatar, and the grilled artichokes provided a smoky dimension, making it an unforgettable dish.
Our mezze selection reflected OKRA’s creative approach to Middle Eastern staples. From the cold mezze, we sampled the Chicken Fattah, a vibrant dish of sumac-spiced pulled chicken atop crispy pita, chickpeas, and pomegranate. Finished with tamarind tomato sauce and tahini yogurt, each component added to a medley of textures and flavors. The dill and beet labneh offered a striking presentation of marinated beetroot nestled in dill-infused labneh, garnished with pomegranate seeds and crispy pita. The earthiness of the beetroot combined with the tangy labneh was a masterstroke of flavor pairing. Rounding out our cold mezze choices was the Hummus with Kubbah and Cherry. This was no ordinary hummus; the creamy chickpea and tahini base was enriched by crispy burghul kubbah, adding a wonderful crunch, while the cranberry and cherry molasses imparted a hint of sweetness that lingered on the palate.
Unable to resist the allure of the hot mezze, we continued our culinary journey with an equally diverse selection. The Chicken Gyros, featuring pita pockets stuffed with chargrilled chicken, Greek yogurt, and beetroot, were as satisfying as they were flavorful. The yogurt added creaminess, while the beetroot lent a touch of sweetness and color. Next came the Short Rib Rolls, a highlight of the meal. These sous vide short ribs were tender and nestled in crispy bread cups, offering a unique take on finger food that left a lasting impression. French Fries are often simple, but OKRA’s version, topped with spicy paprika mayo, elevated this classic to an indulgent treat with a satisfying kick.
The Burrata Zaatar was another standout, merging Mediterranean and Middle Eastern flavors with finesse. The burrata was luxuriously creamy, drizzled with zaatar-sumac oil, and paired with stracciatella — each bite was a revelation of flavors. Okra Chicken Tenders added a comforting note to the meal; the buttermilk fried chicken was incredibly crispy and served with a sweet and spicy sauce and fried jalapeños that provided a nice balance of heat and sweetness. OKRA’s signature Arayes Burger was next — a creative twist on the classic arayes, featuring wagyu beef with yellow cheddar, pickled cucumber, and roasted pepper sauce. This burger was both juicy and packed with flavor, with each component working in harmony.
Although we were nearly full, the Char Grilled Shrimps were simply too tempting to pass up. The skewers of shrimp were perfectly spiced, charred to perfection, and served with garlic labneh, scallion lemon pesto, and a drizzle of spicy honey. The honey brought out the shrimp’s natural sweetness while balancing the smoky char, making each bite a delight.
To conclude our experience, we indulged in a trio of desserts, each more delightful than the last. The Rangeena Baklava, a spiced filo pastry filled with dates and walnuts, was served warm with vanilla bean ice cream and drizzled with salted caramel. The flaky pastry and the warmth of the filling complemented the cool, creamy ice cream, creating a satisfying dessert experience. The Rahash Milk Cake, however, was the ultimate star. This signature tres leches cake infused with vanilla and tahina was moist and sweet, with a hint of nuttiness that added complexity to each bite. The toffee cream sauce and sesame almond crumbs were the perfect finishing touches, creating a dessert that left us craving more. Finally, the Cinnamon Cloud was as indulgent as its name promised, with a warm cinnamon roll topped with velvety cream cheese frosting and a hint of spiced dulce de leche that provided a rich, comforting sweetness. A perfect ending to the evening.
As we concluded our meal, we ordered black tea with mint to cleanse the palate and reflect on the experience. The warmth of the tea and the refreshing note of mint provided a fitting end, encouraging us to linger just a little longer and savor the ambiance before heading out.
Throughout the evening, what truly set OKRA apart was not only the creativity and quality of each dish but also the attentiveness of the staff. Despite the restaurant being quite busy, the service was remarkably efficient; each course arrived without any undue wait, and the servers were consistently friendly and accommodating, ensuring that our experience was as seamless as it was enjoyable. Their knowledge of the menu and genuine enthusiasm made us feel that each question we had was welcomed and valued. It’s rare to find this level of service and attention to detail, especially during a weekend rush, but the team at OKRA managed it flawlessly.
Our experience at OKRA was nothing short of exceptional. The combination of Modern Middle Eastern and Mediterranean influences is expertly crafted, resulting in a menu that’s both innovative and rooted in tradition. Each dish demonstrated a keen awareness of flavor balance and a respect for ingredients, all while maintaining a level of creativity that was refreshing. The ambiance, particularly the outdoor setting at JACC, added to the charm, making it an ideal place to dine and unwind.
As we left, we took a leisurely walk through the beautiful JACC grounds, reflecting on the evening. Our visit to OKRA reminded us of why we are so discerning in our reviews at CP magazine. It’s not only about great food but also about the experience — the care, the atmosphere, the passion that goes into making each diner feel valued. OKRA, without a doubt, has successfully mastered this balance, creating an experience that we will remember fondly and recommend wholeheartedly.
For those in Kuwait or visiting, OKRA’s new branch at JACC is a must-visit — a place where hospitality, flavor, and creativity blend effortlessly, offering a memorable dining journey that leaves you eagerly awaiting the next visit.
