Amira Ragab finds her perfect mid-week escape at the newly unveiled LUMEE at City Centre Bahrain.

When word reached us that LUMEE had inaugurated its sixth branch in the heart of City Centre Bahrain mall, the excitement was palpable. It wasn’t long before my colleagues and I found ourselves ‘sneaking out’ for an extended lunch – after all, when LUMEE is a five-minute drive from the office, resistance is futile.

From the moment we crossed the threshold into The Souq dining area located on the second floor of the mall, the atmosphere was electric. We were greeted by a team that defines cheerfulness; our server, Victor, guided us through the digital menu with a smile that felt genuinely welcoming rather than merely professional.

While the sheer variety of the menu is enough to make one’s head spin, visiting with a large group proved to be a masterstroke. It allowed us the luxury of spoiling ourselves – ordering a tableful of dishes to share, family-style.

Our culinary journey began with the Cold Sharings arriving first, headlined by a trio of hummus that could easily constitute a meal in their own right. The Classic Hummus was a silken, heartwarming standard, while the Hummus Bil-Laham – topped with smoky beef shawarma, onions and a dusting of sumac – elevated the humble chickpea to a savoury centrepiece. However, the true revelation was the Lumee Achar Hummus. Swirled with homemade lime and chilli achar (pickle), it offered a tangy, sophisticated edge that I found myself quite literally devouring.

Next up was the Rummania salad, a dish I found myself returning to time and again. It offered a masterful symphony of sweet, sour and earthy notes through its vibrant blend of kale, beetroot, green apple and radish, all elevated by fresh mint, toasted sesame and the jewel-like pop of pomegranate seeds.

The Hot Sharings were equally impressive, maintaining the high tempo set by the cold starters. As an Egyptian married to a Levantine, I possess a palate honed by heritage and hold these specific cuisines to exacting, perhaps even unforgiving, standards. It is, therefore, no small praise to say that the Lamb Arayes were exceptional. They felt like a brilliant, reimagined hybrid of Egyptian rqaq and Lebanese Arayes – crisp, meat-filled pockets served with a heavenly chatni dip that added a fresh, herbaceous counterpoint. Then there was the Fattet Kubbeh, a dish of powerful, authentic depth that speaks of slow cooking and family recipes passed down through generations. For those seeking a culinary embrace with a kick, the Sambosa is essential ordering; the pastry is impossibly crisp, shattering delicately upon the first bite, but it is the spicy, lemony dipping sauce that truly steals the show, lingering pleasantly on the tongue.

Moving to the mains, the kitchen’s ability to balance tradition with modern flair became even more apparent. The star of the traditional offerings was the Tikka Lumee. Marinated in black lime – that quintessential ingredient of the Gulf which imparts a complex, musky citrus note – these tender morsels of beef were a masterclass in flavour balance. For those craving something more substantial, the Irani Chicken Tah Chin is a visual and textural masterpiece. A golden, crispy rice crust or tahdig, yields to reveal succulent chicken hidden within, the richness punctuated by the crunch of pistachios and the sweet-tart pop of zereshk (barberries). It is a dish that demands to be photographed before it is demolished.

Even the Lamb Kabsa – a ubiquitous dish I have historically overlooked in favour of more novel options – was a revelation here. The slow-cooked lamb shoulder fell away at the mere suggestion of a fork, served on a fragrant bed of rice garnished with fresh dill and ribbons of carrot. It was comfort food elevated to the realm of fine dining. We were fortunate enough to be afforded an audience with Chef Karim and Chef Simon, the culinary architects behind this feast. Their passion for local sourcing was evident as they explained the alchemy behind the Grilled Hammour Fillet. They utilise fresh, locally caught fish, marinating it simply in onion and lemon to respect the delicate flesh, before serving it on a bed of grilled vegetables with an addictive chilli-coriander sauce that I would happily pair with just about anything.

Despite our initial protests that we could not possibly manage another bite, the chefs persuaded us to sample the desserts – a concession we were wise to make. The Um Ali, often a heavy, cloying pudding, was here rendered with an ingenious hint of lemon. It was a flavour profile so unique and refreshing that it surely deserves a patent. The Rangina was cleverly reimagined with Lotus crumbs and topped with Karak Ice Cream, a dream for any sweet tooth that bridges the gap between traditional dates and modern indulgence.

The pièce de résistance, however, was the Rahash Cake. A dizzying fusion of East and West, it featured a moist vanilla sponge layered with a rich tahini Chantilly and cloaked in candied sesame seeds. Drizzled with a decadent Rahash sauce, it provided a mind-blowing conclusion to a spectacular meal, balancing the nuttiness of sesame with the lightness of the sponge.

Lumee City Centre Bahrain has proven itself to be far more than just a convenient lunch spot for the weary office worker. It is a vibrant destination for those who demand soul in their food, a place where the authenticity of the past meets the zest of the present. As we stepped back out into the reality of the afternoon, we did so with the satisfaction of those who have discovered a secret. I, for one, shall be a very frequent guest. ✤

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