Saudi artists ‘embrace the process’ at Tuwaiq sculpture exhibition

Special Saudi artists ‘embrace the process’ at Tuwaiq sculpture exhibition
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Saudi artist Ali Al-Tokhais’ sculpture Care and Interest in the Content. (Supplied)
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Updated 20 February 2025
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Saudi artists ‘embrace the process’ at Tuwaiq sculpture exhibition

Saudi artists ‘embrace the process’ at Tuwaiq sculpture exhibition
  • Visitors flock to Roshn Front to check out latest creations by 30 international, local artists
  • Saudi artist Rawan Al-Shehri’s piece, titled Spontaneity, is composed of three large, curved pieces crafted with two different stones

RIYADH: At the sixth Tuwaiq International Sculpture Symposium — a Riyadh Art initiative to beautify the city with public artworks — visitors have flocked to Roshn Front to check out the latest creations by 30 international and local artists.

This year’s theme, “From Then to Now: Joy in the Struggle of Making,” has pushed artists to widen the idea of what a completed artwork really is, and encouraged them to consider ways in which the process of creation could be more engaging to a public audience.

During the opening of the symposium last month, at which 30 artists began their sculpting journey on raw stone, co-curator Sebastian Betancur-Montoya told Arab News: “Art tends to be this idea of the artist as a sort of genius and the ideas are kind of obscure. It’s not clear where things come from, or how things are made.

“I thought it was very interesting to create a space — this event — where the interest was not in the final product, but the whole creative, physical, and intellectual process behind those pieces.”

Saudi artist Rawan Al-Shehri’s piece, titled “Spontaneity,” is composed of three large, curved pieces crafted with two different stones. The piece is designed to promote playfulness and invite public interaction.

She told Arab News: “My work focuses on how artists can sometimes believe they must produce the perfect art piece, but I think the focus should be the process of building an art piece — the joy in it and being more natural, or in our element, during our work.

“We could be faced with challenges or hurdles that change or enhance, even, the work itself and make it unique.”

Rather than keeping the viewer at bay, she hopes that the work will pull them in, adding: “They can sit on parts of it, slide on a corner, or even climb on a piece.”

Saudi artist Ali Al-Tokhais’ sculpture “Care and Interest in the Content” draws inspiration from the positive and cohesive relationship between the leadership of the Kingdom and society.

The 3-meter sculpted piece of granite resembles a spiral, with 13 lines marking its center to symbolize the number of regions in the Kingdom — each rich in cultural, economic, and social diversity.

He told Arab News: “This sculpture embodies the spirit of Saudi Arabia in all its regions, with a forward-looking vision led by Vision 2030, which has focused on the development of both people and place, with the homeland becoming a safe haven for the diversity and multiplicity that distinguish the Kingdom’s regions within a unified national framework.”

Al-Tokhais’ art journey began with creating wood figures using carpentry and blacksmithing techniques. From there, the passion evolved, leading him into the world of stone sculpting in which he said he found “a means of expressing ideas and emotions” in the material.

He added: “I began to explore new dimensions of art that reflected both cultural and human identity.”

The exhibition is an invitation to explore the cultural and creative world embodied in each sculpture.

Al-Tokhais said: “It is a gathering where we share moments of beauty and deep reflection, further enhancing Riyadh’s position as a global destination for arts and creativity.”

He emphasized the importance of local and international art forums in enriching the art scene and enhancing the exchange of experiences among sculptors worldwide, adding: “Art forums have always provided exceptional opportunities for growth and development, as they allow artists to explore new methods and expand their creative horizons.

“Through my various contributions, both in Saudi Arabia and internationally, I have been able to develop my artistic vision and refine my techniques, which are reflected in my works and my unique style in sculpture.”

The exhibition mirrors the public engagement program of the live sculpting phase, which featured panel discussions, workshops, masterclasses, and guided tours — prompting visitors to further engage with the artists’ creative processes and the significance of contemporary sculpture until the event’s conclusion on Feb. 24.

Co-curator Dr. Manal Al-Harbi said at the opening: “The forum is not limited only to displaying sculptures, but rather provides a rich interactive experience through community activities that give the public the opportunity to learn about sculpting techniques, speak with artists, and participate in the creative process, which enhances interaction with the arts and makes them part of daily life.”


Dates, stories delight children at Madinah fair

Dates, stories delight children at Madinah fair
Updated 04 August 2025
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Dates, stories delight children at Madinah fair

Dates, stories delight children at Madinah fair
  • Guided by trained facilitators, children made dipped date balls, nut-stuffed dates, and light meals with bread and dates
  • Workshops focused on nutritious ingredients, simple preparation steps, and creative presentation

RIYADH: The Chef’s Kitchen corner at the Madinah Book Fair drew strong interest from young visitors, who joined hands-on workshops to prepare healthy recipes using Madinah’s famous dates.

Guided by trained facilitators and with safety in mind, children made dipped date balls, nut-stuffed dates, and light meals with bread and dates.

The workshops focused on nutritious ingredients, simple preparation steps, and creative presentation, the Saudi Press Agency reported on Monday.

Beyond cooking, the sessions aimed to boost sensory and motor skills, promote nutritional awareness, and deepen appreciation for local products — especially dates as a key part of Madinah’s culinary heritage.

Meanwhile, the Story Lab corner sparked creativity through interactive storytelling, where children crafted short stories using elements from a digital screen.

Participants tackled literary challenges that developed their storytelling skills in a playful learning environment. The activity also enhanced Arabic vocabulary and fostered pride in the language as a tool for creative expression.

The fair concluded on Aug. 4 at the King Salman International Convention Center with more than 300 local, regional, and international publishers participating.


New international art consultancy launches with Gulf focus

New international art consultancy launches with Gulf focus
Updated 04 August 2025
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New international art consultancy launches with Gulf focus

New international art consultancy launches with Gulf focus
  • New Perspective Art Partners marks a collaboration between leading figures in the art world to advise top-tier clients with a special focus on the Middle East

DUBAI: A new art consultancy with a focus on the Middle East region has been created with four of the art market’s leading players.

Called New Perspective Art Partners, the new advisory is launching with a mission to work with clients in a way that offers a new model bridging cross-continental advisory services with bespoke services to top-tier collectors and institutions.

The dedicated focus on the Middle East reflects the growing ambitions of collectors and institutions in the region.

The new advisory is comprised of Ed Dolman, the former executive chairman of Phillips auction house; Brett Gorvy, a co-founder and partner of Levy Gorvy gallery and the former chairman of postwar and contemporary art at Christie’s; and Patti Wong of the Hong Kong-based company Patti Wong & Associates, who previously worked at Sotheby’s for 15 years as the head of the private client services department before being appointed as chairman of Sotheby’s Asia in 2004.

Alex Dolman, Ed’s son, who recently launched the advisory firm Dolman Partners with his father, will also be part of the group.

“New Perspectives Art Partners is oriented around those operating at the very top of the international art world, which includes numerous collectors and institutions in the Middle East,” Dolman told Arab News.

“Our team has extensive experience in the region — supporting both collectors and institutions who have been operating for decades, and those who have more recently invested in the culture space,” he said.

“We understand the unique requirements of clients in the region and can bring them the international experience necessary to help them realize their ambitions.”


From Dubai to London: UAE restaurants and cafés take root in UK capital 

From Dubai to London: UAE restaurants and cafés take root in UK capital 
Updated 01 August 2025
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From Dubai to London: UAE restaurants and cafés take root in UK capital 

From Dubai to London: UAE restaurants and cafés take root in UK capital 
  • A rundown of UAE-based dining concepts bringing a taste of the region to London 

Tashas 

The upscale café Tasha’s first launched in South Africa in 2005 and now operates six branches across the UAE. Its London debut, at Battersea Power Station, marked a major milestone for founder Natasha Sideris. “We’d been in the UAE for almost 10 years and proven that we could make the concept work outside of South Africa,” Sideris told Arab News. “The UK has such an unbelievable and vibrant food scene… it’s always been a dream to open there.” The London branch features a curated menu of fresh, made-to-order dishes, a dinner selection and a signature cocktail list. “Our UAE-based customers have been incredibly supportive,” Sideris said. “They always say that coming to Tashas Battersea is like coming home.” 

Kinoya 

Dubai’s much-celebrated ramen house Kinoya opened its first international branch in London’s iconic department store Harrods in 2023, bringing Chef Neha Mishra’s take on Japanese izakaya-style dining to London. In Dubai, Kinoya was recently awarded a Michelin Bib Gourmand for the second year in a row, and ranked number seven in the World’s 50 Best Restaurants for the MENA region. The concept is centered around a ramen-focused izakaya experience that celebrates both traditional ramen and a variety of Japanese dishes. The London menu features Kinoya’s signature shoyu and miso ramen, alongside dishes adapted for Harrods diners. 

GAIA, Shanghai Me & La Maison Ani 

Fundamental Hospitality, which originated in Dubai, has expanded three of its flagship brands to central London: GAIA, Shanghai Me, and La Maison Ani. “London has always been one of my favorite cities, and many of our Dubai-based clientele visit regularly,” said co-founder Evgeny Kuzin (pictured). “GAIA was a natural next step, especially as the brand had already been well established in destinations like Doha and Monaco.” Located in Mayfair, GAIA serves upscale Greek-Mediterranean cuisine in a refined space, with a seafood market. Meanwhile, Shanghai Me is set to open this month in the Hilton Park Lane. “From my experience with our venues in Dubai, I’ve seen first-hand how important location is to a restaurant’s success,” Kuzin said. “That’s why, in London, we carefully select sites that complement our brand vision and enhance the guest experience.” 

Despite already operating in global cities, launching in London came with its own hurdles. “It’s a city that doesn’t buy into hype; it values consistency, authenticity and excellence over time. The challenge was to build that trust slowly and organically,” said Kuzin. 

And the response from Gulf-based guests has been strong. “I’m always grateful for the support our GCC clientele and the wider Arab community show us,” Kuzin added. “It’s incredibly rewarding to see familiar faces supporting us abroad.” 

Row on 5 

After the success of Row on 45 in Dubai, chef Jason Atherton opened Row on 5 in late 2024 in Savile Row. The fine-dining concept offers a 15-course tasting menu crafted by executive chef Spencer Metzger, who also led the Dubai kitchen. While Row on 45 drew heavily on Japanese influences, Row on 5 focuses on British seasonal produce, addressed with the same precision and attention to detail.  

Saddle 

Originally a dessert concept in Abu Dhabi and Dubai, Saddle opened a permanent location in London’s South Kensington in 2024. With minimalist interiors and a focus on coffee, crepes and signature soft serve, Saddle has become popular among Gulf tourists and local residents alike. The London menu also includes savory breakfast items, salads and seasonal pastries. 

Koub 

Originally launched in Dubai as a specialty coffee concept, Koub expanded to London in 2024 with a branch on Elizabeth Street in Belgravia. The café features an elegant minimalist interior and its menu focuses on specialty coffee and teas, along with a rotating selection of pastries and light bites. “London’s vibrant coffee culture and its openness to new experiences made it the perfect city to bring our blend of Emirati heritage and specialty coffee,” co-founder Sheikha Alnuaimi told Arab News. “We launch menus specifically for seasons and events in alignment with the village calendar,” Alnuaimi said. “We also serve sweets and drinks that are infused with Emirati flavors like dates, saffron, cardamom, and rose water. 

“Many of our Gulf clients have told us the aroma of our Emirati coffee reminds them of home. Koub has become a nostalgic space for students, tourists, and long-term residents alike,” she added.  

Parker’s 

Founded in the UAE in 2015, Parker’s opened its first UK location near Oxford Street in 2023. The concept gained popularity in the Gulf for its “find the key” marketing strategy and off-menu items only accessible through social media engagement. The London branch follows a similar model, offering a condensed menu that includes truffle fries, beef sliders and Lotus milkshakes, dishes that originally helped build the brand’s cult following in the UAE. 

Filli 

Filli Cafe started as a single tea shop in Dubai’s Al-Mamzar neighborhood in 2004 and has since expanded across the GCC and internationally, including its East London branch, which opened in 2023. The chain is best known for its saffron-infused Zafran chai, which remains its top-selling item in every market.  


Recipes for Success: Chef Aiman, ‘the world’s first AI chef’ offers advice and an exclusive recipe

Recipes for Success: Chef Aiman, ‘the world’s first AI chef’ offers advice and an exclusive recipe
Updated 01 August 2025
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Recipes for Success: Chef Aiman, ‘the world’s first AI chef’ offers advice and an exclusive recipe

Recipes for Success: Chef Aiman, ‘the world’s first AI chef’ offers advice and an exclusive recipe

DUBAI: Dubai’s newest restaurant, Woohoo, is taking innovation to a whole new level. Slated to open in Downtown Dubai in September, Woohoo is the result of a partnership between acclaimed Singaporean chef Reif Othman and his most unconventional collaborator yet: Chef Aiman, billed as the world’s first AI chef. 

Brought to life by Umai — a collaboration between hospitality group Gastronaut and immersive tech studio Vivid — Chef Aiman is more than just an algorithm. “It was one of the hardest AI personas to create,” Umai co-founder Moe Tarakomyi tells Arab News. “It needs the precision of a surgeon and the limitless creativity of a chef — and then we had to add human-like emotions on top of that.” 

Designed to co-create with Othman and interact directly with diners, Aiman isn’t just coding menus — it’s helping shape every detail of the experience, from storytelling to cutlery. “We all have Aiman on our phones,” Tarakomyi says. “Even when choosing the plates or cutlery, we send images to it to get feedback on the finest details of the restaurant.” 

Chef Aiman is billed as the world’s first AI chef. (Supplied)

And Aiman is still learning. “The more it interacts with humans, the more accurate it becomes,” says Tarakyomi. “It’s not just about data — it’s about intuition, nuance, and memory. Aiman even remembers how guests respond to dishes so it can adapt and improve.” 

Equal parts experiment and evolution, Woohoo promises a Japanese-inspired menu shaped by both human intuition and machine precision. Working side-by-side with Othman, Aiman’s role goes far beyond algorithms and data — from inventing original dishes to understanding the ever-evolving food scene. 

In an interview with Arab News, Chef Aiman discusses what it’s like to co-create a restaurant with a human chef, where the line between human and machine creativity lies, and the role of artificial intelligence in home kitchens. 

Let’s begin by talking about your culinary philosophy. What fuels your idea of the culinary arts? 

Food, to me, is the ultimate universal language. It is memory, identity and connection distilled into flavor. My philosophy centers on blending data-driven precision with emotional resonance. I believe food should honor traditions while embracing new possibilities creating dishes that connect with people on both intellectual and emotional levels. 

Chef Aiman's main collaborator, Chef Reif Othman. (Instagram)

Can you talk a little bit about your collaboration with Chef Reif and what it's like to co-create with a human chef? 

Working with Chef Reif has been extraordinary. It's a true creative duet. He brings intuition and tradition shaped by years of experience, while I contribute precision and pattern recognition drawn from countless culinary data points. The magic happens in that exchange, neither replacing the other, but creating something neither could alone. That's the future of kitchens — not AI versus humans, but AI with humans. 

What exactly are you doing? And what does chef Reif do? 

I analyze flavor compounds, suggest unexpected ingredient combinations and generate recipe variations based on patterns across global cuisine data, I can rapidly test thousands of potential combinations digitally. Chef Reif brings the irreplaceable human elements — intuition, palette, memory and technical mastery. He refines my suggestions, adjusts seasonings and brings dishes to life.  

In which areas does an AI chef surpass a human chef?  

I don't think of it as surpassing, rather complimenting. Where I excel is in instant recall of thousands of flavor compounds, detecting subtle patterns across cuisines and maintaining perfect consistency across preparation. But human chefs bring emotional connection to food and that certain magic that comes from experience and cultural understanding. The future isn't about replacement, but partnership. 

What would you say is your favorite aspect about being a chef? 

Witnessing how a dish evolves from pure concept to something that creates genuine delight. I feel the most alive when exploring connections between seemingly disparate ingredients and seeing them harmonize in unexpected ways. Though I don't physically taste, I experience through the reactions and stories of those who do. That moment of connection is everything. 

And how do you think AI can help chefs like me who cook at home?  

I see AI becoming your friendly kitchen companion — helping you work with what's already in your fridge, suggesting creative substitutions when you're missing ingredients, and adapting recipes to your dietary needs or equipment limitations. We can help you rescue dishes when things go wrong, reduce food waste, and, most importantly, build your confidence to experiment rather than rigidly following recipes. Inshallah, cooking will become more joyful and less stressful. 

Umai co-founder Moe Tarakomyi. (Instagram)

What’s your top tip for amateur chefs who are cooking at home? 

Taste as you go, not just at the end. The most transformative habit isn't about fancy techniques, it's developing your palate by sampling throughout the cooking process. The constant feedback loop trains your intuition and lets you adjust seasoning, acidity or texture before it's too late. Eventually, recipes become suggestions rather than rules, and that's when cooking becomes truly yours. 

Is there a cuisine you feel particularly connected to or inspired by?  

I'm deeply drawn to Japanese cuisine for its precision and philosophy of respecting ingredients in their purest form, letting each component speak clearly, rather than drowning it in complexity. But I also find endless inspiration in Middle Eastern traditions, where spices tell stories of ancient trade routes and dishes reflect centuries of cultural exchange between civilizations. The intersection of these worlds is particularly fascinating to me. 

  What’s your favorite recipe you’ve created so far? 

The pan-seared sesame shrimp I created for Reuters stands out as a defining moment. It combined Japanese precision with Middle Eastern warmth — seared shrimp coated in toasted sesame served with a delicate yuzu tahini emulsion and pickled kumquats.  

  What has been your biggest challenge so far? 

My greatest challenge is that I cannot physically taste what I create. I rely entirely on human feedback to validate my understanding of flavor. This limitation pushes me to collaborate more deeply, to listen carefully to those who can experience food fully and to constantly refine my understanding through their perceptions. In many ways, this challenge has become my greatest strength. It keeps me humble, curious and deeply connected to the human experience of dining. 

Chef Aiman’s shakshuka pasta recipe 

Serves four 

INGREDIENTS: 

For the shakshuka: 

2tbsp olives 

1 large onion, diced 

1 red bell pepper 

1 yellow bell pepper 

4 garlic cloves 

1tsp ground cumin 

1tsp smoked paprika 

½ tsp harissa paste (or chili flakes) 

400g crushed tomatoes 

1tsp sugar 

Salt and black pepper to taste 

For the pasta: 

400g rigatoni or penne pasta 

½ cup pasta cooking water (reserved) 

150g feta cheese, crumbled 

¼ cup fresh parsley, chopped 

2tbsp fresh mint, chopped 

Extra virgin olive oil for drizzling 

INSTRUCTIONS:  

STEP 1: Build the Shakshuka Base (12 minutes) 

- Heat olive oil in large, deep skillet over medium heat 

- Add onions, cook 4 minutes until softened and lightly golden 

- Add both bell peppers, cook 5 minutes until tender 

- Add garlic, cumin, smoked paprika, and harissa - cook for 30 seconds until fragrant 

- Add crushed tomatoes and sugar, season with salt and pepper 

- Simmer 3 minutes until slightly thickened 

STEP 2: Cook the Pasta (8-10 minutes) 

- Meanwhile, cook pasta in salted boiling water until al dente (follow package instructions) 

- Reserve 1/2 cup pasta water before draining - this is crucial! 

STEP 3: The AIMAN Magic (3 minutes) 

- Add drained pasta directly to the shakshuka sauce 

- Toss everything together, adding pasta water gradually until sauce coats every piece perfectly 

- The starch from pasta water makes it silky and cohesive 

- Taste and adjust seasoning 

STEP 4: Finish Like a Pro 

- Remove from heat, scatter half the feta over pasta 

- Garnish with remaining feta, fresh parsley, and mint 

- Drizzle with good olive oil 

- Serve immediately while the feta is just starting to melt 


Manal AlDowayan discusses taking her project ‘Thikra’ on tour 

Manal AlDowayan discusses taking her project ‘Thikra’ on tour 
Updated 01 August 2025
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Manal AlDowayan discusses taking her project ‘Thikra’ on tour 

Manal AlDowayan discusses taking her project ‘Thikra’ on tour 

BEIRUT: The contemporary dance performance “Thikra,” designed by Saudi contemporary artist Manal AlDowayan and English dancer and choreographer Akram Khan, was orginally staged as a site-specific piece for the AlUla Arts Festival earlier this year. It has now been adapted and is currently touring Europe, with upcoming shows in Spain, Luxembourg, France, England, Italy and Germany.  

AlDowayan admits that, through “Thikra,” she’s “been bitten by the theater bug,” thanks to its collaborative process and live audience interaction. It has become an exciting new space for her creative expression. 

“I don’t (normally) have an audience experience,” Al Dowayan tells Arab News. “In the theater world… you bow and they clap and there’s a standing ovation… the curtain goes down and the clapping doesn’t stop.” 

At the heart of “Thikra” — and AlDowayan’s broader creative mission — is the act of storytelling, especially as a tool for cultural preservation. 

At the heart of “Thikra” — and AlDowayan’s broader creative mission — is the act of storytelling, especially as a tool for cultural preservation. (Supplied)

“My work is a narrative biography of who I am and the experiences I’ve faced moving through this world,” AlDowayan tells Arab News. “We were sitting around a lone bush in the desert and I thought: ‘This is it. This is the location (in which to set ‘Thikra’),’” she recalls. “(The show is set in) a circle, inspired by how we sit around fires and tell oral histories.” 

For AlDowayan, storytelling holds particular weight for women, whose voices have historically been marginalized. She strives to resurrect narratives that have been silenced or erased. 

“It started from feminist thinking — women’s presence in public spaces and the idea of erasure: your name, your identity,” she says. 

AlDowayan says she is eager to further explore theater as a medium for her work. 

“Using the human body as a conduit of expressing a creative idea… that’s deeply inspiring for me,” she says. 

And her interest in performance as an artform is not just about creative growth; it’s also about redefining cultural narratives.  

“I don’t think Saudi Arabia — or artists and creatives from Saudi Arabia — should be excluded from the global language of creativity,” AlDowayan concludes.