The Burning Giraffe
When it comes to food culture, Lahoris are always one step ahead with every new eatery akin to a masterpiece; the Gulberg based The Burning Giraffe (TBG) – a new concept based restaurant inspired by surrealist artist Salvador Dali’s eponymous artwork is no exception.
Upon entering, you are immediately met with an intimate cosy setting decked in a rustic yet contemporary look. The limestone walls feature shades of grey, gold and white, rounding off a cheery and homey vibe.
It is a place where one would definitely enjoy the dinner with relaxation and serenity. What caught our eye were the giraffe miniatures made with gold, bronze and black copper wires displayed right next to the dessert counter.
Taking a look around one can tell that along with Dali’s surrealism mixed with the interior designer’s personal touch of optical illusion gives you the best of it. The lady behind the unique interior and decor is the chef and owner Yasir Noon’s wife, Sahar Noon, a graduate of the National College of Arts.
“Bringing out the raw look of the walls was what the workers could not manage and so to put my passion into practice, I decided to go ahead and do the entire interior on my own,” said Sahar.
“Not only that, Dali is one of my favourite artists and a huge inspiration, hence the name The Burning Giraffe.
“It’s something different and memorable for the people,” she added.
As we take a seat opposite the raw limestone wall and wait for the food we have a little chat with the chef and the artist. The duo said that they wanted to build a space where they can come together and pursue their passion; something like a safe haven for them.
“We didn’t want to portray a commercial scene and so what differentiates TBG from the rest is that Yasir serves the dishes himself giving each table a personalised touch, while I host the customers making sure they are enjoying their experience here,” says Sahar.
The menu was decided by Yasir himself which was snippy yet eclectic as it offered some of the best dishes and had a little something for everyone.
From signature burgers to pasta and a little something for the healthy eaters as well, Chef Yan has it all sorted out.
An added bonus is the ‘Fit meals’ that will have a calorie count next to them. It is the first of its kind being introduced in the town. The menu will keep rotating and the duo will also introduce hi-tea eventually.
The fried calamari with fresh vegetables was the first dish that we were served with. It is to be devoured immediately before it becomes chewy. Despite not being a seafood fan personally, this calamari dish was the finest among the menu, sautéed in red chilli sauce with balsamic vinegar reduction giving it the tangy taste. It was after this dish that we realised we are in for an indulgent experience at TBG.
Next up was the Beef Tataki which was made from beef marinated a day before so the sauces settle in. It was grilled and kept raw from inside keeping the meat chewy and tender. It was served with a tangy sauce poured over the sliced beef along with spring onions, garlic chips and Thai red chilli flakes.
We also tried the Flamin’ Cheeto chicken slider, with a patty that melts as soon as you take the first bite. This, in particular, was something the chef experimented with as the chicken was coated with Flamin’ Hot Cheetos crisps adding the perfect taste to this dish.
From the main courses, we were served the Truffled Mac n Cheese and Chef Yan’s Special Beef Burger.
The Truffled Mac n Cheese was the ideal ‘cheat meal’ as the elbow macaroni was baked to perfection in cheddar and mozzarella cheese and fresh mushrooms. The catch here was the white truffle oil that adds a unique flavour to this basic dish.
The Yan’s Special Beef Burger was definitely our favourite. The thick and tender beef patty that melts in your mouth with the perfect amount of chef’s special sauce had our hearts. The serving was big and the lettuce was fresh and crunchy.
The chef is at the top of his game when it comes to serving the customers with the best ingredients. Coming from a farmer background, Yasir makes sure that good products are used which includes fresh meat, imported products to add the authentic flavour to the cuisine. Even the French fries are made from fresh potatoes and not the frozen French fries available in the market.
Their drinks were a special treat as well. The Lotus Shake had the right amount of caramel, milk and sugar with biscuits balancing the sweet taste at the end with a touch of cinnamon. There is also the Green Apple Chiller which is a treat to your taste buds and refreshing at the same time.
Desserts, just like the other items in the menu, keep rotating with a chef’s special, the Cookie Skillet, Chocolate Fudge Brownie and the Carrot Cake.
We tried the Chocolate fudge brownie which was served hot with Vanilla ice cream. However, the Cookie Skillet had to be the perfect chocolate treat to the taste buds. The chocolate chip cookie structure was filled with an enormous amount of Nutella and chocolate chips and baked just so it stayed gooey and tasted heavenly. We could taste the chocolate chunks. This is one thing you shouldn’t miss at TBG.
The idea that Sahar and Yasir are trying to convey is that you can pursue your dreams whenever you want if you have the passion for it. The couple enjoys every single moment of it. On that note, should you find yourself in Gulberg, don’t forget to stop by at TBG for the best burgers and cookie skillet in town.
