east meets east

There's scarcely an item on the menu of this outstanding Cantonese restaurant that disappoints. Spice is a riot of sensual pleasures, from the heady, intense aromas that seem to be released from each dish to the attractive design, soothing lighting, and floor-to-ceiling windows; it just pulses with the welcoming spirit of a lovers hideaway, lighted by candles and warmth.
 
Not long ago, Spice was a newcomer to Cairo's dining scene, but since then, this restaurant has left its legendary mark at a time when swanked-up Asian hybrids are springing up all over. On any given day the restaurant receives a steady stream of guests drawn by the promise of Chef Dickey Suen and his team's visually arresting creations which combine skillfully blended techniques with local ingredients and dashes of 'oomph'.
 
Lovely flavors mingle, from classics such as Seared Scallops with Celery Root Dumplings balanced on a small stack of Pea Shoots with drizzles of bright green pea juice decorating the plate; to Crystal Dumplings that envelope mixed vegetables and Scallops in greaseless, paper-thin wraps, while a savory sauce coats Crispy Bean Curd sheets and pillowy-soft Giant Oyster Mushrooms for full-bodied flavor ( a worthy entrée we must admit, but no match to the Steak with Roasted Shallots and Bordelaise. Of course, for the less timid folk a must-try is the Duck Breast in a Spicy sauce, paired with a tiny Pastilla of Duck Confit or the Steamed Squid with Garlic sauce.
The décor of this up-scale destination is very appealing with a design so simple it seems unplanned, yet easy, with an offhand elegance. There is never a wait. Your table belongs to you alone for the entire evening; just imagine the romance within their two private dining rooms. The tables are widely spaced, the sound level discreet and the service is so smooth and pleasant, you don't even have to look up to bring a waiter instantly to your side. And in the spirit of the holiday season ( it's nearly Chinese New Years' after all ( Spice brings good news for those of us in the dining public (especially if one's heart is set on all Cantonese, all the time); by welcoming you with a smile and an open invitation to enjoy and experience this traditional festivity, but more importantly a new eight course menu.