The wind moved through Park Street the way it sometimes does in October — cool enough to raise the candles, soft enough to keep them lit. Inside Sachi Park St., Cairo’s golden child of fine dining, the tables were set for a dinner that wasn’t quite Sachi and not quite Reif Kushiyaki, but something between the two: a dialogue in Japanese, spoken fluently in Cairo.Powered by Ritz-Carlton Residences, Cairo, Palm Hills, the dinner was a glimpse into an evolving idea — that hospitality, when done with intention, can be an act of cultural infrastructure. As Cairo Food Week’s largest district partner, Palm Hills has long staked its ethos on redefining the living experience in Egypt — where food, design, and community blur into one conversation.At its centre were two chefs who understand translation as art. Reif Othman, the Singapore-born force behind Dubai’s cult-favourite Reif Kushiyaki, returned to Egypt to meet Ali Ghadban, Baky Hospitality’s culinary architect, the man responsible for shaping Sachi’s culinary voice. Together, they merged the codes of their respective kitchens — Reif’s instinct for rebellion with Ghadban’s measured precision — into a five-course conversation that unfolded like calligraphy, deliberate yet alive.The food moved in rhythm, each course another brushstroke in an unfolding scroll. Wagyu tataki met Egyptian citrus. Yuzu flirted with soy. A miso glaze shimmered under the flicker of light. It wasn’t about novelty as much as it was about resonance — flavours that spoke to each other, bridges built between Dubai and Cairo, between the familiar and the foreign. The staff navigated the room with ease, explaining the dishes like translators of a secret language. Outside, the wind carried the faint sound of laughter, the hum of a city that’s learning to dine differently.