Ice cream parlors are smoking HOT, disregarding their predisposition to coolness. Marble Slab Creamery stands out among the many for two main reasons. One is, they make their own ice cream fresh on-site each day anew. A second reason: Their ice cream scoopers know how to spectacularly juggle your order. Really – just pick your favorite combination of ice cream flavors and toppings and watch the employees mix and flip those on a frozen marble countertop (hence the name of the chain). Before you know it, the scoopers throw their balled-up creations high into the air, across the counter even, to have a colleague catch them in an ice cream tub. That’s a tasty dessert and entertainment all wrapped up in one.
Marble Slab can make a variety of up to 77 different flavors. Of course you’ll find old faithfuls like vanilla, strawberry and chocolate… But why not opt for peppermint, cheesecake, honey, butter-pecan or their well-liked birthday cake flavor? If you prefer sorbet, they can do watermelon, raspberry, lemon, green apple and more. Looking for a low-fat variety or one without added sugar? There are over half a dozen to choose from, including frozen yoghurts. People who are lactose intolerant should wait until December, when Marble Slab expects to serve dairy-free ice cream to suit these needs.
All ice creams are made fresh on-site, using in part imported Marble Slab products to ensure a consistent taste. Where possible, they use local produce, like fruits. Unfortunately, up till now, none of the ingredients are organic.
The next step is to choose a size. As Marble Slab is an American franchise chain, their portions are based on American expectations. So a Value size for SR14 already makes for a baseball size serving. The Big Dipper, their largest at SR20, will leave most people gasping for breath. Their Kids sized ice cream for SR 12 is a chubby Benjamin.
Over the last few years, Marble Slab Creamery has rapidly grown to match its oversized ice cream portions. The company was founded in Houston, United States, by two chefs in 1983. They were the first to use a frozen marble countertop, on which the flavors and additional toppings were twisted and folded to create a tasty ensemble.
The toppings and “mixins”, as Marble Slab calls them, consist of a wide choice. There is a variety of fresh fruits to choose from, ranging from blueberry, pineapple, banana to strawberry and raspberry. These are frozen, to keep your creation at the best temperature when you are ready to eat.
Alternatively, you could opt for gummy bears, chocolate chips, marshmallows, granola, cookies or pieces of different chocolate bars. You get one mixin free of charge; for additional ones you pay SR 3 per choice.
Finally, you pick your cone. Marble Slab hand-rolls and bakes their waffle cones and bowls in the store. It is that warm, inviting aroma that immediately greets you as you walk up to the counter. The cones and bowls can be plain, or have a rim hand-dipped in chocolate, cookies, nuts, fudge or sprinkles.
Arab News went to Marble Slab’s flagship store in Jeddah, at Hamad Center in Prince Sultan Street. This branch offers up to 35 seats between the singles’ and family sections. Here, they make the ice cream and bake cookies for all four Jeddah branches, which are at Mall of Arabia, Haifa Mall and Andalus Mall.
In Alkhobar, you will find Marble Slab at Amwaj Mall.
Next month, Marble Slab will start catering in Jeddah. They can bring a portable frozen marble countertop and a choice of ice creams and mixins to cater at parties and large gatherings. In two months’ time, a flagship store will open in Riyadh. The month after that, visitors at Jeddah’s King Abdulaziz International Airport will get to enjoy ice cream at a new store there.
We chose a value-sized serving of peppermint and Swiss chocolate mixed together in a chocolate and butterfingers-rimmed waffle cone. The scooper mixed in frozen raspberries and chocolate chips, and the result was delicious.
To go, we took an ice cream pizza, their latest best-selling product. Rest assured, it only looks like a pizza, but it is made up entirely of ice cream and toppings on a chocolate sponge base, and it tastes nothing like a real pizza.
We also brought home a few Great American Cookies, the brand Marble Slab sells. These included a few very sweet brownies and cookies in various flavors, including chocolate chip, double fudge, snickerdoodle and peanut butter supreme. Next time we’re looking for a sweet fix – no doubt soon — we’ll know where to go!
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Marble Slab Creamery: ice-cold freshness
Marble Slab Creamery: ice-cold freshness
Recipes for Success: Chef Thinus van der Westhuizen offers advice and a Japanese stir-fry recipe
DUBAI: Thinus van der Westhuizen’s approach to cooking is rooted in patience, discipline and respect for ingredients — values shaped over more than two decades in professional kitchens across South Africa, Mozambique and the Middle East.
Born in Pretoria, South Africa, van der Westhuizen began his culinary training early, and worked in luxury hotels and fine-dining kitchens before settling in the Gulf. He has spent the past four years at 99Sushi Bar & Restaurant in Abu Dhabi, overseeing the kitchen and its day-to-day operations. During that time, the restaurant has retained its Michelin star for three consecutive years. He now serves as culinary director of Ninety Nine SB Investment L.L.C. — the holding group that manages the 99 Sushi Bar brand outside of Spain. He oversees culinary strategy across the group while remaining closely involved with the kitchen.
When you started out, what was the most common mistake you made?
I often rushed the cooking process, (not) allowing flavors time to properly develop. Like many young chefs, I was eager to impress and move quickly, but I learned that patience is essential. I also underestimated the importance of ingredient quality — even simple dishes can be transformed when you start with the best ingredients possible. They make an incredible difference.
What’s your top tip for amateur chefs?
One of the most important investments a home cook can make is a good chef’s knife. It not only makes cooking easier and safer, but it improves precision and enjoyment in the kitchen. I would also strongly recommend keeping a solid recipe book as a reference. Learning the fundamentals through trusted recipes helps build confidence and teaches techniques that can be applied across many dishes. The “La’rousse Gastromonique” is a great book; it works as a food dictionary and to search basic recipes.
What is one ingredient that can instantly improve any dish?
In Japanese cuisine, shichimi togarashi (aka Japanese seven-spice) is an ingredient I love using. Just a small amount adds depth, heat, and complexity. Alongside that, a high-quality soy sauce is an incredible tool for enhancing umami. These ingredients don’t overpower a dish; instead, they enhance and balance flavors, bringing everything together in a more refined and satisfying way.
When you go out to eat, do you find yourself critiquing the food?
Not usually. After more than 22 years in the hospitality industry, you gain a real understanding of the pressures and challenges restaurants face daily. From staffing issues to supply challenges and time constraints, there’s a lot going on behind the scenes. Because of that, I choose to respect the effort and passion chefs put into their work rather than constantly critique it.
What’s your favorite cuisine or dish to order?
I have a deep love for South African cuisine because it reminds me of home and the flavors I grew up with — bold, comforting, and often centered around fire and smoke. I also really enjoy Japanese cuisine, particularly how the ingredients are treated with respect and precision. The simplicity and balance allow the natural flavors to shine.
What’s your go-to dish if you have to cook something quickly at home?
A quick stir-fry is always a great option. It’s fast, fresh, and packed with flavor while still being versatile. You can easily adapt it based on what ingredients you have on hand. Another favorite is a chickenkatsu sando, which is comforting, satisfying, and relatively quick to prepare. Both dishes deliver great results without requiring much time.
What customer behavior most annoys you?
Honestly, very little bothers me these days. The industry has evolved, and guests’ expectations and dietary needs have changed significantly. As chefs, it’s important to remain flexible and adaptable while still maintaining the integrity of what we do. I see customer requests more as an opportunity to evolve rather than as an inconvenience.
What’s your favorite dish to cook and why?
At home, I love cooking with my smoker and slow-cooking meat over fire. Growing up in South Africa, cooking over open flames and using smoke was a huge part of our food culture, and it still resonates with me today. There’s something incredibly satisfying about the patience and care required. And the depth of flavor you achieve is unmatched.
What’s the most difficult dish for you to get right?
Our Japanese souffle is one of the most technically demanding dishes. It requires absolute precision, from the whipping and folding of the ingredients to maintaining the perfect oven temperature. Even small variations can affect the final result. It’s a dish that demands patience, consistency, and a deep understanding of technique.
As a head chef, what are you like?
My leadership style has evolved significantly over the years. In my twenties, I was very driven and emotionally intense, which often made me more direct and reactive. With experience and age, I’ve learned that a calmer, more measured approach creates a healthier kitchen environment. You get better results, stronger teamwork, and make a more positive, lasting impact on your staff.
Chef Thinus’ Japanese savory stir-fry
Serves: 2–3
Ingredients:
Protein (choose one)
300–400 g thinly sliced beef (ribeye or sirloin) or chicken thigh
Vegetables (mix and match)
1 onion, sliced
1 bell pepper or carrot, julienned
1 cup cabbage or napa cabbage
Optional: mushrooms, green beans, snap peas
Aromatics
1 tbsp neutral oil
1 tbsp grated ginger
1 clove garlic, minced (optional but highly recommended)
Stir-fry sauce (the key)
Mix in a small bowl:
2 tbsp soy sauce
1½ tbsp mirin
1 tbsp sake (or dry sherry)
1 tsp sugar or honey
½ tsp sesame oil
Optional: 1 tsp oyster sauce for extra depth
Instructions
1. Prep first
Have everything sliced and the sauce mixed — this dish cooks very fast.
2. Sear the protein
Heat a pan or wok over medium-high heat. Add oil.
Cook the protein in a single layer until browned (don’t crowd the pan).
Remove and set aside.
3. Stir-fry aromatics and vegetables
In the same pan, add ginger (and garlic if using).
Add onions and harder vegetables first, then the quicker-cooking ones.
4. Combine and sauce
Return the protein to the pan.
Pour in the sauce and toss quickly for 30–60 seconds until glossy and coated.
5. Taste and adjust
Add a small splash of soy or mirin if needed.
To serve:
Over steamed Japanese short-grain rice, garnish with toasted sesame seeds and sliced scallions
Optional: soft-boiled egg or pickled ginger.
Pro tips:
Japanese stir-fries are not saucy — the sauce should coat, not pool.
Use high heat and cook quickly to keep vegetables crisp.
Thin-sliced meat is essential for tenderness.
