It was my first time visiting Sharjah. I mean I’d driven through it but after living in Dubai for 3 and a half years I never really found a reason to visit, after all there’s a multitude of restaurants opening everyday and loads of them within my reach.
However there was something that attracted me to Fen. Maybe it was the fact that it wasn’t within my reach. Could it of been the stunning social media account or was it the interesting sounding menu? Whatever it was it hooked me bait, line & sinker.
On Friday’s then open their doors at 3pm for lunch. There’s a paid parking lot right next to the Sharjah Art Foundation. Inside the courtyard are white geometric chairs and once entering the rather petite sized restaurant I adored the clean, minimalist feel with wooden windows opening directly onto the beforementioned courtyard.
Chef Margo hails from the Philippines 🇵🇭 but works his magic on every dish that comes to the table. The inspiration for the menu coming from the owner’s desire to provide high quality fresh ingredients by sourcing local produce where possible.
The variety of starters we tried included a tomato & basil oil gazpacho, prawn Vietnamese rolls, served with a satay and a vinegar based dipping sauce, as well as a tuna sashimi with bee pollen, which they ensure to check for allergies at the time of ordering. I love Vietnamese spring rolls as you can really taste the freshness of the ingredients rolled inside.
Their selection of fresh juices and mocktail concoctions kept us happily hydrated.
If the starters weren’t impressive enough out came the mains. A grilled seabass fillet with sautéed mushrooms on a bed of capsicums. If I didn’t have to share this dish with friends I wouldn’t of. Trust me it was THAT good. Crispy on the outside, silky flesh on the inside. Just divine!
A juicy plate of medium cooked rump slices arrive soon after surrounded by sweet potato mash and piled high with greens. The beef is super tender and is well paired with the velvet mash.
The sugar-free guiltfree beetroot chocolate cake texture was dense and drizzled with chocolate avocado frosting. The highlight of this cake was the home-made honeycombe which was out-of-this-world amazing! Reminding me of an Australian chocolate bar called Violet Crumble.
The most mesmerizing and my favorite tasting dessert was the ube leche flan, another sugar free cake, this time made of purple yam with a creme brûlée and toffee art sitting pretty on top.
The sugar free Matcha pancotta is served as a half solid sphere with koshi anko paste smeared in a shallow bowl and sprinkled with pumpkin seeds. You really have to love Matcha to order this dessert as it’s quite bitter and not really for the sweet tooths.
I have to thank the brilliant team at Fen Restaurant for making my first Sharjah dining experience a fabulous one. I left on such a high and wouldn’t hesitate it recommending this restaurant nor can I wait to go back, especially for the seabass.