Sign in using your account with
Heliopolis, Cairo, Egypt.
Ravish: Cairo's Newest Burger Restaurant Lands in Heliopolis
Located in Korba, Heliopolis Ravish is the latest contestant to join the endless battle between gourmet burger restaurants in Cairo. From the chains and the empty bottles hanging on the wall to the small buckets placed on the tables, Ravish has an interior that has become typical of many burger places, with an unremarkable atmosphere, but the open kitchen gave it a different ambiance.
With competition high, one would expect a variety of burgers on the menu, but what we found was some very basic options; out of 9 burgers, there are 3 mushroom burgers, the Signature Mushroom (55LE), Signature Mushroom and Bacon (63LE), and Provolone Cheese with Mushroom Saute (55LE). We decided to go with the Chicken burger (45LE) and the Spicy Mexican (55LE), but neither were available so we instead began with one of the more creative options, the Salmon Burger (68LE).
Boasting a perfectly cooked piece of salmon, topped with lettuce, 'wasenasa' sauce which was very similar to wasabi mayo, and sliced avocado and mango cubes, the burger had something of the fried sushi about it and gave the burger exotic flavours. The only element of the combination was the tempura onion rings, which didn't meld with the other flavours. In addition, it was very oily and the batter didn't hold together.
Moving to our second burger, the (160gm) Provolone Cheese and Mushroom Sauté burger (55LE) is possibly the best representation of what Ravish is all about. The beef patty was super juicy and seasoned well, but the melted Italian provolone cheese stole the show with its mouth-watering, gooey texture, which in turn complimented the sweetness of the onions and the earthy flavour of the sautéed mushrooms. The mayonnaise was a particular highlight, meanwhile; it tasted homemade and fresh and was free of artificial flavours. It gave the burger richness, which worked well with the fresh shredded lettuce.
You can't eat burgers without fries, so tried the restaurant's Skin on Fries (15LE) which were unfortunately oily and were unremarkable, while the Green Mayo Dip (8LE) we ordered was just wasabi flavoured mayonnaise. The Sweet Potato Fries (18LE), however, were really tasty, but, again, it was super oily and lacked seasoning. The Bacon and Blue Cheese Dip (8LE) we ordered wasn't much of a dip, turning out to be bacon bits mixed with blue cheese and oil – but against all logic, it was a delicious combo that could work great on a burger.
Due to the small size of the burger, we ordered another one and we went with the (160gm) Signature Mushroom and Bacon burger (63LE). It tasted exactly the same as the provolone cheese and mushroom, but instead of cheese we got bacon.
We finished our meal with Torrjas with Vanilla Ice Cream, Bananas and Nuts (50LE), which is a burger bun soaked in milk and eggs then fried, not unlike French toast. The exterior of the bun had a beautiful colour to it and the cinnamon and sugar coat worked incredibly well with the fresh bananas, the creaminess of the ice cream and the nuts, which gave it a crunch. However, the center was very soggy and lacked any real flavour. This was further compounded by the fact that the promised drizzled caramel was missing because it was out of stock.
Overall, our visit to Ravish proved to be a very pricey one, with average results. Had Ravish opened two years ago, it might have impressed, but with today's competition, it fails to bring anything new to an already very crowded table.
The concept of a ‘secret menu’ comes with several questions; what’s a secret menu? Do you get to pick you order? How did you find out about it? Even though it’s an old trend in the west, it’s totally understandable to be confused, because the concept is very new to Egypt.
A secret menu is simply when a restaurant offers flavour combinations and hidden items like Burger King’s Frings – obviously not in Egypt - which consists of a mix of onion rings and fries, or the four-patty Suicide Burger. Usually you’ll find out about these items through word of mouth and social media; so basically you have to be a true fanatic of the restaurant. Just think of it like a hidden character in a video game.
Salt’s secret menu offers Duck Confit and Chicken Waffle with two secret sauces, Honey Sriracha, and Spiced Maple.
We kicked things off with a Honey Sriracha Chicken Waffle Combo (52LE). Two pieces of soft Belgian waffles act like a bun and are filled with a piece of fried chicken, a slice of American cheese, dill pickles, shredded lettuce, onion and spicy honey sriracha sauce – yes, this one item you can’t eat without making a mess. Despite the waffles being slightly too thick for the filling and sauce being a bit too spicy, the overall flavours were on point and the chicken was very juicy and had a fantastic crispy crust.
As for the rest of the combo, we opted for the thin and crispy cheese fries, which are smothered with a generous amount of tasty cheese sauce and fulfilled its purpose as a delicious sidekick to the chicken waffles.
We also tried the Duck Confit sandwich (40LE). For those that might not be familiar with French cuisine, duck confit involves cooking duck in its own rendered fat. Served in their burger bun, Salt’s sandwich version is filled with super tasty shredded duck confit, sautéed onion, the restaurant’s Big Mac-like special sauce and melted American cheese. It was close to being flawless, but for the bones we found in it.
We couldn’t leave without checking up on the not-secret dry-aged beef burgers and noticed a new addition to the menu – the Mushroom Burger (38LE). Just like our previous visit, the perfectly-seasoned beef patty had a crust bursting with flavours, the ingredients were very fresh, the soft potato bun was exquisite and the Big Mac-like sauce added sharpness to every bite, while the generous amount of fresh sautéed mushrooms added a great earthy flavour.
While the idea of a secret menu might seem strange, it’s actually a great way to build and maintain a relationship with their loyal customers. But the best thing about our latest visit to Salt is that, not only has it maintained its quality, but it’s actually improving it, too.