Ali and Walaa Hennaoui embrace 2025 after Ralph Lauren campaign

Ali and Walaa Hennaoui starred in a winter campaign for Ralph Lauren. (Instagram) 
Short Url
Updated 31 December 2024
Follow

Ali and Walaa Hennaoui embrace 2025 after Ralph Lauren campaign

DUBAI: Dubai-based influencer couple Ali and Walaa Hennaoui are gearing up for the new year after closing out 2024 on a high note with a Ralph Lauren campaign.

The duo shared an inspiring message on their joint Instagram account, writing: “And to 2025, we say: no matter what you hold, we are ready for you — together. Sky’s the limit, always. Dream big, live boldly, and most importantly—believe in yourself.

“Here’s to a new year, stronger hearts, and endless possibilities. Happy New Year, everyone,” they added. 

The couple, who have two children, reflected on their achievements in 2024, including their latest milestone: Starring together in a campaign for US fashion label Ralph Lauren during the festive season.

In a clip shared on their Instagram profile, they are featured aboard a yacht showcasing the brand’s latest collection, which includes clothing, accessories and perfumes. The video shows the couple preparing together on the yacht as it sails through locations such as Doha, Abu Dhabi and Dubai, with the region’s landmarks featured prominently in the background.

“Getting ready together…but this time aboard @ralphlauren yacht. Sailing through Doha, Abu Dhabi and Dubai,” the post’s caption reads.

Ali was dressed in a crisp white shirt and black trousers, with a tailored maroon knit sweater layered over his shoulders. Meanwhile, Walaa donned an off-white, full-sleeved knit sweater with a high neckline, featuring intricate patterns. She paired it with a flowing, pleated off-white maxi skirt, cinched at the waist with a statement brown leather belt that had a bold buckle.

In another image shared on their profile, Ali wore a tailored navy double-breasted blazer paired with a striped shirt and cream linen trousers, while Walaa opted for a navy blazer adorned with an embroidered crest on the chest.

The couple also took the opportunity to share heartfelt reflections on the past year.

“This year, we learned to embrace the beauty of the small things and truly understood the meaning of family first. Through every challenge and every doubt, we found strength in each other, solidifying our love, our marriage, and our smallest, most sacred circle,” they said on Instagram.

The pair share daily updates on family life on their social media feeds, including Instagram and TikTok, and have worked with fashion and homeware brands in the past. They also frequently attend runway presentations by Lebanese couturier Elie Saab, including his recent shows in Paris and Riyadh.


Mona Tougaard poses for Marc Jacobs

Updated 02 August 2025
Follow

Mona Tougaard poses for Marc Jacobs

DUBAI: Model Mona Tougaard posed for Marc Jacobs’s Fall 2025 campaign, showcasing the brand’s new Cristina Satchel bag.

In the photos shared on Instagram, Tougaard, who has Danish, Turkish, Somali and Ethiopian roots, was seen wearing a sleek black halter-neck dress with tall black boots, accessorizing with the statement bag.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Marc Jacobs (@marcjacobs)

The Cristina Satchel is a structured yet slouchy shoulder bag crafted in olive-green leather, featuring a gathered top, gold hardware, a front lock closure and dangling key charms.

Also featured in the campaign is American actress and model Diana Silvers, who appears in other pictures wearing the tote version of the bag.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Marc Jacobs (@marcjacobs)

Tougaard has become a familiar face at Marc Jacobs, appearing in both runway shows and brand imagery. Last year, she fronted the Fall 2024 eyewear launch titled “The Sunglasses.”

Tougaard started her modeling career in 2017 after winning the Elite Model Look Denmark competition at the age of 15. Since then, she has become a prominent figure in the fashion industry, known for her work with top designers and luxury brands including Prada, Louis Vuitton, Fendi, Chanel and Valentino.

The model has had a busy year this year.

She starred in a Versace campaign in February.

​​​​​​She was seen on video reclining on a deep orange sofa, her hair styled in a sleek, straight look with blunt bangs.

She wore a two-piece ensemble combining various textures and patterns. A lilac-toned sequined crop-top featured delicate yellow floral embroidery, thin straps and a plunging neckline. The skirt, in rich brown satin, had an intricate overlay of cream floral lace.

During New York Fashion Week, also in February, she graced the runway for Tory Burch Fall/Winter 2025 show.

She sported a look in rich navy, including a shaggy-textured coat draped over matching velvet pants. A structured scarf was wrapped around her shoulders, secured with a gold pin. The look was completed with glossy pointed-toe shoes and she carried a slouchy black leather handbag with soft folds and a long strap.

In January, she was part of the Schiaparelli Haute Couture Spring/Summer 2025 show at Paris Fashion Week, when she wore a halter-neck dress with a sheer, form-fitting bodice that transitioned into a voluminous skirt with meticulously folded fabric.


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

Updated 01 August 2025
Follow

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

Updated 01 August 2025
Follow

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 

Updated 01 August 2025
Follow

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. 


Where We Are Going today: Fro-Yo in Jeddah

Updated 01 August 2025
Follow

Where We Are Going today: Fro-Yo in Jeddah

While visiting The Village Mall in Jeddah — one of the city’s newest and most sophisticated spots for shopping, dining, and groceries — I noticed a pop-up stand for a new frozen Greek yoghurt brand that instantly caught my attention.

Curious and in need of something refreshing on a hot summer’s day, I walked over and saw a crowd gathered around the stand. I figured, why not give it a try?

Although I was in a bit of a rush, I was overwhelmed by the variety of flavors and toppings. I asked the friendly staff member for recommendations and ended up choosing two scoops: strawberry mango and a mix of blackberry and plain yoghurt. She also suggested adding homemade organic blackberry sauce, and I topped it off with some fresh strawberry slices.

I gave it a try in the car and, wow, the mix was delicious: creamy, light, and bursting with flavor. Despite being made with only organic frozen Greek yoghurt, it had a rich, satisfying texture.

The homemade berry sauce was a standout: tangy, fresh, and perfectly balanced. The experience was joyful, and I devoured it quickly. At SR24 for two scoops it felt a bit pricey, but worth it for the quality and freshness.

At SR24 for two scoops it felt a bit pricey, but worth it for the quality and freshness. (AN photo by Nada Hameed)

Next time I will go for the strawberry mango flavor again, paired with just the blackberry sauce. It was the perfect combo.

For reference, a smaller portion (one scoop) costs SR20, and other options go up to SR28.

Fro-Yo also offers customizable sundaes, part of its “Make Your Own Fro-Yo” concept, where you can choose the size, base, and toppings.

I would give it eight out of 10. It is a bit pricey, but refreshing and genuinely delicious.