00:01İzlediğiniz için teşekkür ederim.
00:41İzlediğiniz için teşekkür ederim.
01:02İzlediğiniz için teşekkür ederim.
01:07İzlediğiniz için teşekkür ederim.
01:38İzlediğiniz için teşekkür ederim.
01:47İzlediğiniz için teşekkür ederim.
01:56İzlediğiniz için teşekkür ederim.
02:28İzlediğiniz için teşekkür ederim.
03:01İzlediğiniz için teşekkür ederim.
03:13İzlediğiniz için teşekkür ederim.
03:27İzlediğiniz için teşekkür ederim.
03:41İzlediğiniz için teşekkür ederim.
03:49İzlediğiniz için teşekkür ederim.
04:01İzlediğiniz için teşekkür ederim.
04:14İzlediğiniz için teşekkür ederim.
04:16İzlediğiniz için teşekkür ederim.
04:25İzlediğiniz için teşekkür ederim.
04:27abone ol.
04:28abone ol.
04:29abone ol.
04:30abone ol.
04:31abone ol.
04:31abone ol.
04:33abone ol.
04:34abone ol.
04:36abone ol.
04:37abone ol.
04:40abone ol.
04:51abone ol.
04:52abone ol.
04:58abone ol.
05:04abone ol.
05:06abone ol.
05:08abone ol.
05:09abone ol.
05:11abone ol.
05:12abone ol.
05:13abone ol.
05:13abone ol.
05:15abone ol.
05:16abone ol.
05:16abone ol.
05:18abone ol.
05:19abone ol.
05:19abone ol.
05:20abone ol.
05:21abone ol.
05:22abone ol.
05:22abone ol.
05:22İzlediğiniz için teşekkür ederim.
05:52Truly, a melting pot of culinary culture.
05:56In Qatar, there is a lot of cuisine.
05:59So, any restaurant you will go and try the food you will enjoy.
06:02And you will feel like you are really there in the country that they are bringing this concept of the
06:07food for this restaurant.
06:09But beyond the Michelin Guide and fine dining restaurants,
06:13there's also space for entrepreneurs to add new culinary identities to Qatar's food spectrum.
06:26Slow Mayhem started from the idea of creating a concept that brings community together.
06:33That can create moments and experience more than just a bread brand.
06:40So this feeling, you notice it in the kitchen when you spend full two days, three days preparing a bread,
06:47kneading, putting in the fridge, taking out of the fridge, noticing the starter.
06:51It takes time, this is the slow moments that you live, and then the mayhem comes, whenever it comes into
06:58the table.
06:59Hands reaching, stories being shared.
07:02It's this chaotic moment where people receive good, homemade food and they just gobble it up so quickly, you know,
07:09and this is the mayhem you're bringing everyone together.
07:14I have a background in nutrition and I was really like obsessed with sourdough and we realized like, wow, this
07:21is something really, really cool here.
07:24So let's, let's start to create a menu around it and create a recipe.
07:29We have everything from sourdough bread, and then we use that same starter to make crackers, to make sourdough cookies.
07:36And then we also have another side of the menu that's very, well, it's all health focused, you know, sourdough,
07:42as we know, is so good for you as bread.
07:44But we wanted to create something quite intelligent.
07:47We have these affirmation stickers because they're gentle reminders to the customer and to people that receive it.
07:53Like, I allow myself to arrive fully in this moment.
07:56I find joy in the simple things, you know, like this is very important to us as well to bring
08:02that in.
08:02We don't seek really perfection.
08:04Perfection for us is very relative and a bit boring.
08:09So we allow the love to perfect itself, herself, and we seek perfection in the taste, in the experience, in
08:18the packaging, in the intention, in the affirmation.
08:24We chose Qatar as expats, as our home, you know, and we feel so safe here and we love living
08:30here and we feel so supported.
08:32And to be able to bring something from both of our backgrounds and both of our cultures, it feels really
08:40special and like it's bringing these little pockets of magic up and bringing some creativity and some culture into, you
08:46know, a city that it's coming alive.
08:50So we make small batches, we want everything to be fresh and we also don't want to waste food.
08:56So we don't over make, we want to run a sustainable business.
09:00When we see slow mayhem is growing, we don't necessarily see it growing in quantity of bread or in quantity
09:07of crackers to sell.
09:09We see it more growing in concepts, objects, creating this table to eat it or exhibit it.
09:19The next step is calling us, telling us, now you can't stay the way you are doing.
09:24But we just want to make it in the right way, right concept.
09:34I feel like I've been transported to somewhere in Beijing or Shanghai, but I'm actually in the heart of Doha,
09:41in Sukhwakif.
09:42And this is Yellow River.
09:45It's both a Chinese restaurant and an Asian supermarket.
09:48And I'm here to meet one of Qatar's most prominent food bloggers to get her take on the country's evolving
09:54culinary scene.
09:55And of course, to sample some dishes.
10:00Rachel, thank you so much for suggesting to come to this place, Yellow River.
10:04There's a huge spread in front of us and I know that you're a big fan of Yellow River.
10:09So tell us what are the dishes and let's get right into it.
10:13This is the star of the show, which is the Malatang hot pot.
10:17The really cool thing about this place is that it's a self-serve buffet.
10:21It's got seafood, veggies, meats, noodles, and a lot of different things.
10:28And then you pay by the kilo and then you choose the spiciness level.
10:31This is like a sweet and sour kind of fish.
10:33They've butterflied it and they've presented it beautifully.
10:36This is a little bit sweet, a little bit sour, a little bit of spiciness.
10:41Now, you're hitting my soft spot here, my sweet spot.
10:44This is a jang bing, pardon my pronunciation.
10:48It's a classic Chinese street food.
10:51I first encountered this maybe 10, 15 years ago when I first travelled to China.
10:55You know, when I first came here, there just wasn't the diversity.
10:58And as the population grew, so did the need and the interest in food.
11:05I can only see it getting even more diverse.
11:07Like, for example, to a certain extent, we do reflect other trends around the world.
11:13People come here and they bring their own food traditions.
11:16What I am seeing, and I kind of like, more emphasis on cuttery food and golf food.
11:23So we're seeing a lot of smaller brands popping up here with a lot of support locally.
11:29And I hope that some of these brands will get a bit of traction globally.
11:37Well, Rachel, thank you so much for bringing us to Yellow River.
11:40Pleasure.
11:40But enough with the talking.
11:42Let's continue indulging ourselves in this amazing spread.
11:45You don't have to ask me twice.
11:48It's been fun showing you all the different flavours of Qatar,
11:51but that's all the time we have for now.
11:53Thanks for watching Qatar In Motion and see you next time.
11:55Let's dig in.
11:56Let's dig in.
