Artist Aseel Al-Yaagoub: ‘My goal is to preserve Saudi culture’ 

Artist Aseel Al-Yaagoub: ‘My goal is to preserve Saudi culture’ 
Her fascination with facial features, particularly noses, plays a significant role in her artistic expression. (Supplied)
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Updated 13 March 2025
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Artist Aseel Al-Yaagoub: ‘My goal is to preserve Saudi culture’ 

Artist Aseel Al-Yaagoub: ‘My goal is to preserve Saudi culture’ 
  • The Saudi artist on spreading joy with her distinctive painting style 

JEDDAH: “My work reflects moments from daily life, Saudi and Gulf heritage, and cultural elements in a distinctive and creative way, where I recreate and reimagine traditional symbols and motifs with a contemporary vision, creating a fusion of past and present in an innovative manner,” Saudi artist Aseel Al-Yaagoub tells Arab News. “I see my environment as a rich visual narrative, and I love translating these stories into artworks.” 

Drawing and painting have been an important part of Al-Yaagoub’s life for as long as she can remember. Over time, she has shifted from focusing on realism to taking a more abstract, expressionistic approach.  

She admires Saudi artists including Taghreed Al-Baghshi, Zainab Al-Mahouzi, Marwa Al-Najjar, and Bayan Yassin, who depict heritage in their work. Internationally, she says she has been influenced by Claude Monet’s technique and the way he captures light and movement, as well as Vincent van Gogh’s vibrant colors and bold, expressive strokes. 




"My goal is to preserve and document Saudi culture,” the artist said of her work. (Supplied)

“I constantly seek inspiration by exploring the works of other artists, whether through social media or by visiting art exhibitions,” she says. “I create initial sketches for my ideas and experiment with colors and materials. I don’t like to plan everything in detail, I leave room for spontaneity, allowing unexpected elements to emerge, which gives each artwork a unique, distinctive character. 

“My goal is to preserve and document Saudi culture,” she continues. “I often use mixed-media techniques, layering different materials and colors to create depth and unique textures. Constant experimentation and practice have helped me refine my approach.” 

Her fascination with facial features, particularly noses, plays a significant role in her artistic expression, she says. “The most distinctive feature of my characters is their noses, as that is the first thing that catches my attention in any face I see. I believe noses, in their various shapes, are unique and beautiful, which is why I enjoy highlighting them in my portraits.” 

Al-Yaagoub’s work is deeply personal, often incorporating elements that hold sentimental value. One of her most cherished pieces, “The Family,” portrays her parents and symbolizes warmth and care. “I wanted them to have a personal touch in this piece, my mother stitched part of it, and I incorporated a scrap of fabric from my father’s shemagh. This made the artwork deeply sentimental and emotionally significant.” 

Another of her major projects is “A Night of Joy,” a series of six paintings capturing celebrations in the Eastern Region. “This project is very dear to me as it reflects my childhood memories, which continues to resonate with me to this day,” she says. 

Al-Yaagoub is excited about the transformation happening in Saudi Arabia’s art scene. “There is now more space for experimentation and showcasing new ideas, enhancing artistic diversity and attracting wider audiences to the field,” she says. “Art has become a bridge between the past and the future, ensuring that our cultural identity remains vibrant and ever-evolving.” 

Looking ahead, Al-Yaagoub hopes to expand her reach and participate in international exhibitions. “One of my biggest goals is to host my first solo exhibition soon, where I can showcase my artistic journey and how my style has evolved over time. 

“I want the audience to feel an emotional connection to my work, whether by recalling personal memories or appreciating the beauty of heritage and culture,” she continues. “I aim for my art to have a narrative depth that tells stories about culture and identity. And I strive to spread joy through the vibrant colors I incorporate into all my pieces.” 


Marvel’s ‘Avengers: Doomsday’ cast spotted in Bahrain 

Marvel’s ‘Avengers: Doomsday’ cast spotted in Bahrain 
Updated 40 sec ago
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Marvel’s ‘Avengers: Doomsday’ cast spotted in Bahrain 

Marvel’s ‘Avengers: Doomsday’ cast spotted in Bahrain 
  • Production underway in Bahrain, set for release December 2026

DUBAI: Members of the star-studded “Avengers: Doomsday” cast were recently spotted in Bahrain, where production for the upcoming Marvel film is believed to be underway.

This week, Address Beach Resort held a dinner event attended by several cast members. Among the guests were director Joe Russo and actors Anthony Mackie, Simu Liu, Winston Duke, Letitia Wright, Tenoch Huerta, Hannah John-Kamen, Danny Ramirez, and Alex Livinalli.

“This past weekend, Address Beach Resort Bahrain had the marvellous honour of hosting some of Hollywood’s most iconic stars,” the resort posted on Instagram.

Fans also spotted the cast dining at Sumosan, a Japanese restaurant located within the hotel.

Directed by Joe and Anthony Russo, “Avengers: Doomsday” is set for release on Dec. 18, 2026.
 


Kneecap dropped from Scotland’s TRNSMT Festival amid police safety concerns

Kneecap dropped from Scotland’s TRNSMT Festival amid police safety concerns
Updated 29 May 2025
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Kneecap dropped from Scotland’s TRNSMT Festival amid police safety concerns

Kneecap dropped from Scotland’s TRNSMT Festival amid police safety concerns

DUBAI: Northern Irish rap group Kneecap has been pulled from the lineup of Scotland’s TRNSMT music festival, with organizers citing police concerns over safety as the reason for the last-minute removal.

The politically outspoken trio, known for fusing Irish republicanism with rap and for their recent pro-Palestinian stance at California’s Coachella, were scheduled to perform on July 11. But festival organizers announced on Wednesday that they would no longer appear, following discussions with Police Scotland.

Police Scotland clarified that while concerns were raised, booking decisions were made independently by the festival: “Any decision in relation to the line-up is a matter for the organisers. Police Scotland was not consulted prior to the acts being booked.”

In a statement on X, Kneecap addressed fans: “To the thousands of people who bought tickets, flights and hotels to see us play, we are sorry … it is out of our hands.” They added, “Glasgow has always been a huge city for us. We’ve played there many, many times, with no issues — ever. Make of that what you will.”

The band will instead perform at Glasgow’s O2 Academy on July 8.

The decision comes as group member Liam Óg Ó hAnnaidh, known as Mo Chara, faces a terrorism charge in the UK for allegedly displaying a Hezbollah flag during a London concert in November 2024. He is due to appear in court on June 18. Kneecap has called the charge “political policing,” linking it to efforts to silence dissent.

“This is a carnival of distraction,” the group said. “We are not the story, genocide is.”


Recipes for success: Chef Jonathan Bouthiaux of Banyan Tree Dubai offers advice and a tasty lobster recipe 

Recipes for success: Chef Jonathan Bouthiaux of Banyan Tree Dubai offers advice and a tasty lobster recipe 
Updated 29 May 2025
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Recipes for success: Chef Jonathan Bouthiaux of Banyan Tree Dubai offers advice and a tasty lobster recipe 

Recipes for success: Chef Jonathan Bouthiaux of Banyan Tree Dubai offers advice and a tasty lobster recipe 

DUBAI: From Michelin-starred kitchens in France to luxury resorts across the globe, Chef Jonathan Bouthiaux has built a career defined by precision, creativity and a passion for sharing culinary stories.  

His journey began in Saint-Malo, Brittany, and took an unexpected turn through charity work in Africa, where cooking became more than a skill — it became a calling. Now, as the executive chef at Banyan Tree Dubai, Bouthiaux oversees the kitchens and menus across the resort. 

Here, the chef talks about learning to keep dishes simple, trusting good ingredients, and how he leads his team to create memorable dining experiences. 

When you started out, what was the most common mistake you made?  

Like many young chefs, I used to overcomplicate things, too many elements on a plate, trying to impress instead of letting the ingredients speak. Over time, I learned that clarity, restraint and seasonality make a stronger impact than complexity for complexity’s sake. 

  

What’s your top tip for amateur chefs? 

Master the basics. Learn how to season correctly and respect your ingredients. Do not stress. Cooking should bring joy. If you forget an ingredient, improvise. Some of the best dishes are born from happy accidents. 

  

What ingredient can instantly improve any dish?  

Acidity, like a touch of fresh lemon juice or a splash of good vinegar, can instantly elevate a dish by bringing balance, brightness and depth. It sharpens flavors and adds complexity. Another game-changer? Infused herb oils; a simple drizzle of basil or rosemary oil can completely transform a dressing or a finished plate, adding aromatic intensity and a refined, layered finish. 

  

When you go out to eat, do you find yourself critiquing the food?  

I naturally notice the details — it comes with the territory — but I always try to appreciate the overall experience. 

 

What’s the most common issue that you find in other restaurants?  

It’s not always to do with technique. Often, it’s about intent. You can sense when a dish has been prepared out of habit rather than with care. In a city like Dubai, ingredient quality and value also stand out. Today’s guests are discerning. They expect transparency and authenticity. Honest flavors and thoughtful sourcing always make a difference. 

  

When you go out to eat, what’s your favorite cuisine?  

I enjoy discovering all types of cuisine, especially when it’s something new or unexpected. That said, I am particularly drawn to Japanese and Italian food. Both are rooted in simplicity, precision and a deep respect for ingredients — values that strongly resonate with me. I also have a solid background in these cuisines, so I find myself naturally appreciating the balance, technique and cultural expression they bring to the table. 

  

What’s your go-to dish if you have to cook something quickly at home? 

A miso-glazed salmon with a side of steamed greens and sesame brown rice. It’s light, nutrient-rich and packed with umami. Plus, it comes together fast without sacrificing flavor or elegance. I always look for that sweet spot between health, simplicity, and satisfaction — something that feels good to eat and is good for you. 

  

What customer request most frustrates you? 

I’m open to adjustments where possible, but I find that excessive alterations to a dish can sometimes disrupt the flow of the dining experience. Dining should be about trusting the chef’s vision and embracing the flavors as they’re crafted. That said, our priority is always ensuring our guests feel satisfied and valued.  

  

What’s your favorite dish to cook and why?  

One of my favorites is Homard à l'Armoricaine (Lobster Armoricaine). This classic French recipe is special to me, as I’m originally from Saint-Malo, Brittany, where I first learned it at the Michelin-starred restaurant La Duchesse Anne. The dish is a true test of technique, requiring multiple steps — from preparing the lobster to creating a rich, flavorful sauce. It is a celebration of fresh lobster and bold flavors, and I enjoy the process as much as the final result. This dish always brings me back to my roots in Brittany and reminds me why I’m so passionate about cuisine. 

  

What’s the most difficult dish for you to get right?  

One dish that requires a high level of technique and precision is the pithiviers—a beautifully intricate puff pastry pie, often filled with game or foie gras, and fresh black truffle. It showcases the kind of refined execution I truly enjoy. The balance of flavors, the evenness of the puff pastry, and the perfect seal all need to come together seamlessly. It’s not just a dish, it’s a statement of culinary skill and elegance. 

  

As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? 

I oversee multiple restaurants, so it’s about building a culture. I believe in structure, consistency and leading by example. Discipline is essential, but not through fear — through clarity, respect and accountability. I focus on empowering my team, mentoring young chefs, and fostering an environment where excellence is the standard, not the exception. Consistency is key — without it, even the most creative ideas lose their value. At the end of the day, we are here to deliver memorable experiences, and that begins with a motivated, aligned team. 

 

RECIPE: Chef Jonathan’s lobster linguini  

For the Lobster Bisque: 

Ingredients: 

1 kg lobster shells (from raw or cooked lobster) 

80 g white onion (1 small), chopped 

40 g carrot (½ medium), chopped 

60 g celery (1 large stalk), chopped 

15 g garlic (3 cloves), crushed 

50 g tomato paste (3 tbsp) 

2.8 L water 

2 tbsp olive oil 

Salt and pepper to taste 

 

For the pasta: 

500 g linguine pasta 

2 whole lobster (about 500–600 g) 

2 tbsp olive oil 

1 clove garlic, minced 

320 g tomato sauce 

160 ml lobster bisque (from above) 

40 g confit or roasted cherry tomatoes 

8 g fresh tarragon, chopped (plus a few leaves for garnish) 

  

Step-by-step instructions 

Make the lobster bisque (can be made ahead) 

Preheat the oven to 200°C (390°F). 

Place lobster shells on a baking tray and roast for 20 minutes. 

In a large pot, heat olive oil, then sauté the onion, carrot, celery, and garlic for 6–8 minutes. 

Add the roasted shells and tomato paste. Stir and cook for 5 minutes. 

Add 2.8 L water, bring to a boil, then lower heat, cover, and simmer for 1 hour 30 minutes. 

Blend the mixture using a hand blender or standard blender. 

Strain through a fine sieve. Season with salt and pepper. Set aside. 

Cook the lobster: 

Bring a large pot of salted water to a boil. Add the lobster and poach for 5–6 minutes. 

Remove, cool slightly, then crack and remove the meat. Slice into bite-sized pieces. 

Heat a small pan with a knob of butter and quickly flash the lobster meat to finish. 

Cook the pasta: 

Boil linguine in salted water until just al dente (around 8–9 minutes). 

Drain and set aside, reserving a bit of pasta water. 

Assemble the dish:  

In a large pan, heat 2 tbsp olive oil and sauté minced garlic until fragrant. 

Add the tomato sauce and lobster bisque. Simmer for 2–3 minutes. 

Add cooked pasta and toss well to coat. If needed, add a splash of pasta water. 

Add chopped tarragon, cherry tomatoes, and the lobster meat. Mix gently for 1–2 minutes. 

Adjust seasoning with salt and pepper. 

To serve: 

Plate the pasta in a warm bowl or shallow plate. 

Top with lobster pieces, cherry tomatoes, and a spoon of sauce. 

Garnish with fresh tarragon leaves, lobster foam (optional), and a drizzle of basil oil (optional). 


Saudi Arabia’s first dedicated art storage depot launched in Jeddah 

Saudi Arabia’s first dedicated art storage depot launched in Jeddah 
Updated 29 May 2025
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Saudi Arabia’s first dedicated art storage depot launched in Jeddah 

Saudi Arabia’s first dedicated art storage depot launched in Jeddah 

JEDDAH: Jeddah’s ATHR Gallery, in partnership with global arts logistics company Hasenkamp, launched The Art Storage by ATHR on May 24. 

The Art Storage — billed as Saudi Arabia’s first purpose-built, museum-grade art storage depot — integrates top-class security with exacting environmental control. The storage area is fully insulated and climate-regulated, maintaining a stable temperature of 20-22°C with precisely managed humidity levels. The entire system is also engineered to ensure maximum dust control, climate consistency, and discretion. Towering ceilings accommodate monumental works, while wide, retractable gates allow seamless movement of oversized pieces. To eliminate the risk of damage, all areas are fully insulated against rain and extreme weather conditions, ensuring the protection of artworks to international museum standards. 

Rana Alamuddin, director of marketing and communications at ATHR, told Arab News: “ATHR was born out of a desire to fill a gap in the Saudi art scene by providing aspiring and emerging artists with a platform to thrive locally and globally. This new facility is a continuation of that mission, reinforcing Jeddah as the heart of the gallery’s vision.” 

She added that the new facility will help reduce a long-standing gap in Saudi’s cultural ecosystem. “This level of preservation means artworks are protected not just for today, but for generations to come,” she said. 

Thomas Schneider, CEO of Hasenkamp, told Arab News at the opening: “I feel privileged to be part of the development of the cultural scene in Saudi Arabia. I came here for the first time over 11 years ago and the development is just mind-blowing in every aspect in the architectural and cultural scene. This is a booming country and it’s full of so many wonderful creative people.” 

Mohammed Hafiz, CEO of ATHR & co-founder of The Art Storage told Arab News that developing a “complete ecosystem” is essential for the Saudi art sector to grow. 

“A critical part of that ecosystem is safe, professional storage — because most artworks spend more time off-view than on display,” he said. “Proper storage ensures the preservation of priceless, irreplaceable pieces when they’re not in public view. It’s a meaningful contribution to the infrastructure of Saudi Arabia’s cultural future.” 


Authors, screenwriters sign letter calling Gaza war a ‘genocide’

Authors, screenwriters sign letter calling Gaza war a ‘genocide’
Updated 28 May 2025
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Authors, screenwriters sign letter calling Gaza war a ‘genocide’

Authors, screenwriters sign letter calling Gaza war a ‘genocide’

DUBAI: Members of the literary community including Zadie Smith, Ian McEwan, Russell T Davies, Hanif Kureishi, Frank Cottrell-Boyce and George Monbiot are among 380 writers and organizations who have signed an open letter condemning Israel’s war on Gaza, describing it as genocidal and calling for an immediate ceasefire.

The letter, also signed by William Dalrymple, Jeanette Winterson, Brian Eno, Kate Mosse, Irvine Welsh and Elif Shafak, states: “The use of the words ‘genocide’ or ‘acts of genocide’ to describe what is happening in Gaza is no longer debated by international legal experts or human rights organizations.”

The writers are urging the UN to ensure the free and immediate delivery of food and medical supplies to Gaza, alongside a ceasefire “which guarantees safety and justice for all Palestinians, the release of all Israeli hostages, and the release of the thousands of Palestinian prisoners arbitrarily held in Israeli jails.” 

They add that if the Israeli government fails to comply with the demand for a ceasefire, sanctions should be enforced.

The letter, organized by writers Horatio Clare, Kapka Kassabova and Monique Roffey also says that Palestinians “are not the abstract victims of an abstract war. Too often, words have been used to justify the unjustifiable, deny the undeniable, defend the indefensible. Too often, too, the right words – the ones that mattered – have been eradicated, along with those who might have written them.”

The term “genocide” “is not a slogan,” it adds. “It carries legal, political and moral responsibilities.”