Crossroads Kitchen celebrates a culinary journey across five continents. FACT’s Craig Ferriman visits for a dining experience that conveys authenticity, innovative cooking and modern design in a cosy restaurant atmosphere.

Post-lockdown dining has forced some habits to change. With not every outlet open we’ve been encouraged to check out places we might previously have not thought to. Crossroads Kitchen at the Marriott Marquis City Center Doha Hotel was always synonymous in my mind for the big breakfast and brilliant buffets offered. If staying on a business trip at the hotel, I would happily go there but ordinarily, it’s not somewhere I thought to go socially. Things have changed.

Crossroads Kitchen has changed. I got quite a surprise when I recently ate there with friends. Where there was previously a vast swathe of square meterage unused as dead space on level three, now there is a bar that acts as an atrium to the main restaurant. An evening of possibilities awaits whether it’s just a quick beverage after work with friends or a pre-supper drink before dining in the main dining room. Crossroads Kitchen opens up many more avenues now! The bar itself has large sports screens with good resolution. We caught the end of a European Football league game during the “Power Hour” which lasts from 5pm to 8pm. Regulars there told us that with Champions sports bar currently closed, this is a great place to watch sport in the city centre socially and it was popular too, which was a plus point.

Fresh minds have reinvigorated Crossroads Kitchen and given it a sense of occasion. The week is divided into theme nights. For example, on Monday it’s Curries of Africa, on Tuesday it’s street kebabs night. I turned up on a Wednesday, so it was fish and chips on the table. Full disclosure, I am English, so this was very much my favourite dish growing up and I felt more than qualified to give this the taste test. It’s a stereotype that has travelled around the world that Brits love their fish and chips. I sensed this theme night was certainly marketed at a British expat audience but actually all our welcome and based on how impressive and authentic it was, everyone should try it.

Getting the fish right is important. I cut through the crispy batter ready for some North Sea cod or possibly haddock to flake apart. I won’t spoil the surprise but they scored the seas for a sufficient substitute that retains the authentic essence of the North sea white fish. The chips were that old fashioned kind, chopped from real potatoes and cooked in oil. I doused mine in vinegar. Sauces are a source of great discussion for Brits. Northerners go wild for their curry sauce which they’ll dunk on the chips.

Southerners tend to take tartare sauce with the fish. Mushy peas are a crucial side and they’ve worked very hard to get the consistency of it just right. The dish is served on a metal bowl covered in a sheet of paper to evoke the British seaside tradition of eating it out of old newspaper. The food arrives fresh, piping hot and with a juicy lemon to squeeze over the fish. At QR65, this makes it competitively priced because I don’t think you’ll find this national dish cheaper anywhere else. ✤

GO: CALL +974 4419 5000 FOR BOOKINGS AND MORE INFORMATION.