Rosewood Doha marks its first year with a month-long culinary programme in partnership with Chef Noof Al Marri and Chef Janice Wong, bringing together Qatari breakfast traditions and contemporary pastry artistry throughout July.
As part of its first anniversary celebrations, Rosewood Doha introduces a month-long culinary programme in collaboration with two-award winning female chefs, each bringing her own distinctive expression of flavour, craft and storytelling to the occasion.
Taking place throughout July, the programme brings together Chef Noof Al Marri and Chef Janice Wong in two thoughtfully curated collaborations across Mila and Butterfly Patisserie. Together, their work reflects the many ways food can carry memory, creativity and a sense of place, from the warmth of Qatari breakfast traditions to the artistry of contemporary pastry.
“As we celebrate our first year in Doha, we wanted to mark this milestone through experiences that feel meaningful to the city and to the people who have been part of our journey. Chef Noof Al Marri and Chef Janice Wong each bring a powerful and deeply personal culinary voice to this programme. One is rooted in the traditions and flavours of Qatar, while the other brings a bold, artful expression of contemporary pastry. Together, they reflect the spirit of Rosewood Doha: a place where culture, creativity and connection come together in ways that feel both local and global.”
JUAN SAMSÓ, MANAGING DIRECTOR, ROSEWOOD DOHA
Raseef Regag x Mila
From 1 to 31 July, Mila will welcome Chef Noof Al Marri for a special breakfast collaboration celebrating one of Qatar’s most nostalgic culinary rituals: regag. A respected chef and restaurateur with over two decades of experience, Chef Noof is widely regarded as one of the leading voices in Qatari cuisine. In partnership with QC+, she is helping champion Qatar’s culinary heritage and share it with new audiences, while remaining deeply connected to the traditions that continue to shape the nation’s table.
For Rosewood Doha’s anniversary month, Chef Noof will bring her very own Raseef Regag to Mila through a dedicated breakfast corner designed to feel generous, familiar and full of character. Guests will be invited to discover a selection of regag flavours ranging from the classic to the contemporary, including cheese, egg, zaatar, labneh zaatar with pomegranate, feta muhammara, turkey and cheese, hardal dates, Nutella and mehyawaa.
Alongside the regag, Chef Noof will also present her much-loved shakshuka, complemented by karak and local refreshments that pair naturally with the experience. The collaboration brings together the energy of Qatari street food culture with the comfort of a morning gathering, adding a deeply local and personal expression to Mila’s breakfast ritual.
As the founder of Desert Rose Café at the National Museum of Qatar and Raseef Regag, and through her ongoing relationship with QC+, Chef Noof has become a trusted ambassador for Qatari cuisine, known for honouring traditional recipes while presenting them with a contemporary spirit. Her presence at Mila marks a meaningful first chapter in Rosewood Doha’s anniversary programming, beginning the month-long celebration with a story of heritage, memory and the women shaping Qatar’s culinary voice today.
Janice Wong x Butterfly Patisserie
Carrying the anniversary celebration from the warmth of breakfast to the artistry of pastry, Butterfly Patisserie will present a limited-edition cake created in collaboration with Chef Janice Wong, the Singapore-based award-winning chef, artist and chocolatier known for pushing the boundaries of dessert, chocolate and edible art.
Named Asia’s Best Pastry Chef in 2013 and 2014, and recipient of the La Liste Pastry Innovation Award in 2024, Chef Janice brings two decades of fine dining, confectionery and edible art experience to Rosewood Doha’s first anniversary. Her work moves between flavour, design and imagination, transforming pastry into a medium for storytelling.
Created especially for the occasion, Doha Sunrise interprets Qatar’s beloved karak chai through six distinct textures. The cake brings together a pistachio feuilletine base for crunch, karak chai ganache and sponge for the tea’s spiced amber depth, ruby pomegranate loomi compote for brightness and acidity, vanilla mousse for silk, and karak chai mousse in a deep tan finish.
Completed with saffron threads, fresh pomegranate seeds and slivered pistachio, the cake reveals a cross-section of beige, amber and cream, punctuated by the jewel-like red of pomegranate. Designed for the understated setting of Butterfly Patisserie, Doha Sunrise is warming, patient and refined, created to be enjoyed alongside an afternoon karak or the first coffee of the day throughout Rosewood Doha’s anniversary month.
The cake is envisioned as a sculptural celebration piece, shaped with architectural lines and delicate geometric detailing that echo the craft, rhythm and visual language of the region. Available throughout July at Butterfly Patisserie, it offers guests a sweet and memorable way to take part in Rosewood Doha’s first anniversary celebration.
Together, the two collaborations create a culinary story that moves from heritage to imagination, from the morning table to the patisserie counter, and from familiar flavours to edible art.
Available from 1 to 31 July, Rosewood Doha’s anniversary culinary programme invites guests to experience the hotel’s first year through flavour, memory and imagination. From Chef Noof Al Marri’s Raseef Regag breakfast experience at Mila to Chef Janice Wong’s limited-edition anniversary cake at Butterfly Patisserie, the month-long celebration honours two women shaping culinary stories with craft, character and a distinct connection to place.
