From the culinary gurus behind Maki and Zeebrgr, Oliversan epitomizes contemporary fusion Asian cuisine. Located in Burj Jassem, Oliversan achieves what many other fusion concepts fail to fulfill. Using fine Asian ingredients to present a cuisine that is familiar to local tastes, Oliversan delivers unprecedented flavors in the form of original combinations that surprise and tantalize the senses, from the Mongolian Ostrich to a Fusion Shoyo Stir-Fried beef fettuccine.

Constantly wishing to defy the expected, the owners assert that the inspiration for realizing the Oliversan concept has been there for years. After extensive research, tastings, and sourcing of the finest and freshest ingredients, the concept of Oliversan materialized with the assistance of the wonderful award-winning Chef Louis Kenji Huang. Considering himself as a melting pot of different cultures, Chef Louis says his style is global by ingredients, yet local to tastes. His vision is derived from both his Chinese and Japanese origins, and having lived and worked in the most innovative foodie towns of Tokyo, New York, Los Angeles and Las Vegas. In doing so, he conceived a menu for Oliversan that is truly inimitable by nature, concocting the flavors of Asia in a format that would please even the most selective dining connoisseurs, and one that we simply couldn’t wait to sample.

Upon arrival, you’re immediately swept away with the cozy interior design, showcasing the silhouettes of hats of bygone eras and different cultures. Reviving traditional elements in a modern light, the mood is all things modern yet calm at Oliversan. From the elegant sofas, subdued lighting, to the tasteful music, the ambience is one that invites you to make sure you’ll be regularly coming back to Oliversan.

After an enlightening conversation with Chef Louis, we waited for our selection of starters to arrive. Preceding our appetizers, we were invited to nibble on a small serving of pickled ginger. This was followed by the Oliversan Tangerine Seafood Soup, an inventive take on a spiced sour soup, this is served in an actual tangerine. Not only is its presentation aromatic, its zesty contents include prawns, coriander, tofu, and spring onions, with the highlighted special pepper yuzo sauce. After we’ve warmed up with the soup, the Rice Noodle Salad with Crispy Spring Roll offers a refreshing mix of textures, and temperatures. The freshly cut lettuce assortment, with cold rice noodles and crispy vegetable spring rolls is drizzled in a slightly sweet, Oliversan sesame dressing. Then we tried the scrumptious Stuffed Portobello Mushrooms, stuffed with prawns and served with sweet chili sauces. Think of this fabulous starter as a low carb alternative to Shrimp on Toast (also available on the menu), using a juicy mushroom instead of bread.

The Peking Duck platter is exactly how you wish it to be, crispy on the outside, and perfectly juicy on the inside. Served with special pancakes, cucumbers and spring onions, a hoisin sauce with a delightful kick, we think this is the ultimate sharing platter, and an Oliversan signature, to enjoy amongst friends.

Upon sampling the food at Oliversan, one cannot fail to notice the select ingredients incorporated that deliver these astounding flavors. To name only a few, these include Oolong tea leaves, fresh Bok Choy, exotic mushrooms that are bursting with flavors and Thai basil. These tie in beautifully with the dishes we chose for our main course, such as the Mongolian Beef Tenderloin or the Braised Short Ribs with Oolong Tea-Leaves. The first, a spectacular rendition of a classic Asian dish, delivers the juiciest slices of tenderloin, drizzled in a slightly spiced space with spring onions and chili. Ribs may be served Western style, yet the oolong tealeaf rub elevates the flavors of the beef to a whole new level. For chicken lovers, the Spicy Chicken with Bok Choy is a must, as the chicken breast pieces are served with diced yellow and green courgettes. Make sure that your main course is accompanied by at least one order of Oliversan’s signature wok-fried rice. Slightly coconut-y, with finely diced spring onions and Bok Choy make for a welcome addition of texture. The signature classic Chow-Meins are also not to be missed, and vary from mixed, vegetable, chicken, beef or prawns.

For dessert, Chef Louis took us on yet another journey of culinary fusion, tantalizing us with the Hawaiian Malasada—delicious, moist on the inside, crispy on the outside, fried donut balls with aromatic fresh vanilla bean ice cream. If you hadn’t tried this yet, you must! These malasadas are officially on our ‘most addictive desserts in K-town’ list. Other dessert favorites include the Peanut Butter Dome, along with the Chocolate Crunchy Mousse.

After a lengthy meal, filled with unforgettable favors, many of which we had the opportunity to try for the first time, one cannot deny the notion that this inspired new concept will quickly become a household favorite amongst locals. Oliversan delivers the flavors of fine fusion with unbeatable flair.

Founded by Maki Group, Oliversan has established a new home for contemporary Asian fusion cuisine right in the heart of Kuwait. Oliversan is located on the mezzanine floor at Burj Jassem in Kuwait City.

For reservations or inquiries please call 2290 1051 or 6625 4159. Check out: www.oliversan.net for more information, and follow them on Instagram:

@oliversanrestaurant.