Nestled elegantly in the centre of the city lies the most exciting South American restaurant to land on these shores, IKA. Homara Choudhary visited to try out the mixture of flavours.
Located on the ground floor of the Aleph Doha Residences in West Bay, which is part of the Curio Collection by Hilton, IKA can be found at the end of the lobby and, just like its food, the décor is subtly sophisticated, instantly making you feel comfortable.
The light and airy space beckoned us in. The atmosphere was vibrant and inviting, the music enchanting and fun. As we were seated at our table, I caught a glimpse of the open kitchen, which was full of excitement and activity as the chefs prepared orders for one of the busiest nights of the week. Yassine, who was a new member of the IKA team, recommended we try a few of the famous South American appetisers and, while we waited for our mains, we were served guacamole. I am quite particular about my avocados, so I was pleasantly surprised to discover it tasted as good as it looked. It was tangy yet perfectly balanced. Garnished with pomegranate and sesame seeds, it was delicious and the portion was plentiful.
The Executive Chef, Edgar Hurtado, who has been in the Middle East for more than a decade and was previously at Toro Toro, offered us a creation he had prepared especially for the evening; Beef Tataki. Aromatic and thinly sliced, it was overlaid with a delicate, zesty sauce, revealing its Japanese heritage. Each morsel was a joy as the tender meat almost dissolved on contact.
Peruvian Chef Edgar was passionate about each and every dish. He said his vision was to create a unique and memorable menu and with Qatar hosting the World Cup next year he wanted to “combine different flavours from all over the world, creating an Asian synthesis”. His passion for food was clearly reflected in the quality of the dishes he created.
The arepas was the show-stopper of the night. The Venezuelan corn flour pancakes were a delight. Stuffed with manchego cheese, they were topped with sour cream and sprinkled with mozzarella. This signature dish will send your taste buds straight into orbit.
Next were the braised short ribs. They made a magnificent entrance on a tray of warm stones. Each one was individually wrapped in a bamboo leaf and placed on a bed of truffle cauliflower and potato patacones. Having been slowly cooked for hours, the meat was soft and tender and bursting with rich flavours. I savoured each mouthful as the flesh melted like butter.
The Spring Salad was exceptional. Grilled halloumi lay on a bed of quinoa, fresh mixed leaves and baby spinach. The crunchy corn, cherry tomatoes and grated carrots were drizzled with a light tomato dressing. A sublime explosion of flavours that were beautifully balanced.
Chef Edgar was as attentive as his staff. He wouldn’t let us stop there and insisted the best was yet to come. And he was right. The grilled chicken glazed in miso, literally fell off my fork, it was tender, aromatic and flavoursome. The texture was as smooth as the sauce it was marinated in.
No meal is complete without dessert and the Chef ’s Table was the perfect way to end what had truly been the perfect meal. A dish designed to wow a crowd, the giant man-made tray contained something for everyone and is ideal for sharing. But if I had to choose just one dessert it would have to be the Saffron Tres Leches. The sought-after milk cake is served with orange cream and two scoops of mango and pistachio ice cream. The combination of flavours complemented each other superbly.
A very close second were the super light South American pastries, Alfajores. The crumbly cookies were filled with creamy dulce de leche caramel. Beautifully made and devilishly moreish to eat. They were absolutely scrumptious.
It’s easy to see why IKA is so popular, especially among foodies. From the appetisers to the main courses, right through to the desserts, each course was simply exquisite and brilliantly executed. The staff were equally impressive. It’s also worth noting that this fabulous eatery does a fantastic business lunch and has a happy hour daily from 4pm to 8pm. An ideal choice for making a lasting impression.
For more information or to make a reservation, please call IKA South American at Aleph Doha Residence, Curio Collection by Hilton, West Bay on 3359 3043.
@ika.doha
