New Cairo’s Octoba puts an Asian spin on Egyptian comfort food

🍴 Egyptian and Asian cuisines might not seem like obvious bedfellows, but Octoba is wagering on that with a new fusion concept. Owned by the chefs behind Peking, the restaurant combines Egyptian-inspired dishes with distinctly Asian flavors, all served in a cozy space with particularly attentive service.

First impressions were strong. The indoor space is intimate, with lighting that gives it a warm, cozy feel, while the more spacious outdoor seating offers an alternative for anyone who prefers dining al fresco. The service was another early standout. The team was warm, patient, and more than happy to walk us through the menu, explain the Egyptian-Asian fusion concept, and make recommendations. Dishes also arrived remarkably fast, with everything hitting the table within 10 minutes.

What we liked: The MomShang, essentially mombar with a kung pao-inspired sauce, was easily one of the night’s highlights. The combination of the mombar’s familiar savory flavors with the sauce’s sweet-and-spicy profile worked beautifully, although spice-sensitive diners may want to proceed with caution. The Tansukia, or sweet and sour chicken, was another standout. Instead of the irregular, heavily fried chicken pieces typical of fast-food versions, Octoba serves cubes of high-quality chicken breasts wrapped in a crisp panko coating. Walnuts and carrots add texture, while a creamy, nut-based porridge underneath gives the dish an Egyptian twist.

The MianTuta XiaXia shrimp noodles were simpler but still well executed. The handmade noodles, fresh shrimp, vegetables, and mushrooms made for a solid dish, even if it didn’t steal the show. The Han Beef Dumplings were perhaps the least convincing dish. While the filling was flavorful and the sweet-vinegary soy dipping sauce paired nicely with it, the wrappers were noticeably thick and chewy. The beef itself also leaned toward Egyptian kofta-style seasoning, which felt slightly at odds with the dumpling format, but it was delicious all the same.

The downside: The fusion didn’t always land. The biggest issue isn’t that Octoba plays with familiar flavors — it’s that some of the combinations work much better than others. The creamy nut sauce accompanying the sweet and sour chicken was texturally interesting but lacked much of the flavor promised in its description. The Cinnamon Piña Colada also divided opinion. While creamy and freshly made, it was noticeably sweeter than expected, with the cinnamon adding a slightly medicinal note.

Our verdict: Octoba is at its best when it embraces the weirdness of its premise. Several dishes are proof that Egyptian and Asian flavors can work surprisingly well together, while others show that familiar mall favorites can be given a more elevated treatment. If you’re looking for a midweek excuse to linger, Octoba also hosts its weekly Hungry Ghost Table every Wednesday, featuring a tapas-style spread and unlimited drinks until 11pm, a nice option for anyone looking to turn their dinner into more of a night out.

WHERE TO FIND IT- Octoba is located at Eastlane Mall in New Cairo.

💵 Per person: EGP 700-1k

🪑 Outdoor seating: Yes

🍺 Alcohol: Yes

🦽 Accessibility friendly: No