“THE ARCHITECTURE OF TASTE”
Written by Reem Khamis Photos by Aziz
On September 28th, 2025, the ‘Architecture of Taste’ turned to contemporary Egyptian art to inspire the concept’s latest edition at the Hyatt Centric Cairo West for Cairo Food Week.
The 3rd edition of the WHEN WE EAT concept explores the influences and inspirations found in abundance on the sunlit walls of Cairo’s latest art-focused hotel - Hyatt Centric Cairo West.
In 11 unique custom art pieces by Egyptian contemporary artists across various media, the hotel captured the vibrance, diversity and creative nature of Egyptian culture. Paying tribute to all walks of life, from the farmers to the muralists, to the natural resources that make Egyptians and our culture one-of-a-kind.
Over a 6-course lunch, chefs Fayçal Bettioui (Tables 3, Morocco), Muhammed Shibin (Hyatt Centric Cairo West) & Clara Dayoub (Maison Choc, Cairo) explore how the art translates into gastronomy. How the textures, colors and strokes of an artist can unlock memories, inspire ideas and highlight ingredients in a multitude of directions that are each quite personal to each chef. Forming a menu diverse in its influences and techniques, balanced by the delicate harmony of local seasonal ingredients.
‘Waves’ by Omar Toussoun brought forward memories of chef Fayçal’s time by the beach in Morocco, the same ones that also inspired his restaurant’s current location and culinary ethos; or his reflection on Moroccan cultural traditions of milk & honey spiritual offerings, stirred by Marwan Sabra’s ‘The Garden of Diving Offerings’ - a tradition equally prominent in Ancient Egyptian history. For pastry chef & chocolatier Clara, Sayed Waked’s ‘Together’ & Ibrahim Khattab’s ‘The Seven Pillars of Egyptian Identity 'shaped her creation. A ‘build-your-own’ dessert posing 3 sets of choices for guests from the base, to the core filling to the final touch - featuring, at each layer, a selection of quintessential local flavors & dessert staples. The conversation prompted interaction and conversation with the chef, the course and other guests. Which pairing is the most classic? Which comforts? Which surprises? A scene that touches on a core Egyptian value, community & shared wealth, the intangible sort; joy, warmth, company and bounty.
The ‘Architecture of Taste’ is a WHEN WE EAT creative dining concept that explores the intersectionality of architecture and cuisine. A study of how architecture forms and influences a cuisine and the perceptions of taste, where taste is the sensory underdog in any experience of architecture; intangible and therefore overlooked. Questioning what experience and emotions it would elicit to perceive both food and space at the same time. In its first 2 iterations, gastronomy mirrored historic architecture, exploring the lasting influences of 19th-century Italian architecture across Cairo, then paying tribute to an iconic Downtown city block anchored by the renowned landmark that is Tamara Haus.
WHEN WE EAT, we explore what experience and emotions we would elicit to perceive not just space, but design in particular. The influence design has on a chef’s creative output, the impact a piece of art, furniture, design, jewelry or a space has on the perception of taste, and inversely, the influence taste has on the perception of art.
