How Saudi fashion label Atelier Hekayat mixes art, history and theater in its designs

Atelier Hekayat was founded by fashion designers and sisters Abeer and Alia Oraif. (Supplied)
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Updated 24 August 2022
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How Saudi fashion label Atelier Hekayat mixes art, history and theater in its designs

DUBAI: Founded by fashion designers and sisters Abeer and Alia Oraif, the Jeddah-based Atelier Hekayet have set their sights on going global, especially with a little help from the Saudi 100 Brands which took the duo's designs to the US recently. 

With a mission to offer a new meaning to outwear through bold and contemporary designs that marry Saudi traditional female dress with the latest trends in international fashion, the brand was recently chosen by the Saudi Fashion Commission to be part of the Saudi 100 Brands program. It exhibited its designs in New York (July 26-Aug. 7) in “Saudi 100 Brands,” a global traveling exhibition featuring a curated selection of clothing and accessories from 100 Saudi designers. 

“We like to think of our designs as wearable art pieces,” Alia Oraif told Arab News. The name of the brand “Hekayat,” which means “stories” and “tales” in Arabic, was chosen to reflect its vision. “Suspense is found in our designs through hekayat or stories,” Oraif said. “Mystery is our profession and serenity is our slogan.” 

The garments reflect exactly this; an illuminating explosion of color, form and pattern on materials, including lace, silk, organza and chiffon. Bell sleeves and ruffles added to katfans, kimonos and dresses create elements of surprise and drama. 

Oraif says that she and her sister grew up in a creative family. Their father is an interior designer. From a young age the sisters would regularly travel to Milan, Paris and Istanbul to attend fashion week.

“We used to design dresses for our relatives and friends and then decided to study fashion and to translate our passion into a business,” Oraif said. 

Oraif has a bachelor’s degree in nutrition from King Abdulaziz University in Jeddah and a certificate in the principles of design and sewing from the same university. At the faculty of home economics, she took courses such as clothing and textiles, tricot and crochet and hand embroidery. In January 2022, she was chosen as a founding member of the Kingdom’s first professional non-profit fashion society, created by the Ministry of Culture and approved by Culture Minister Prince Badr bin Abdullah bin Farhan.

Abeer Oraif has a bachelor’s degree in international business management from King Abdulaziz University. She also holds a degree in fashion journalism and the business of fashion from Conde Nast College in London.

The inspiration of the two sisters stems from art, theater and history. “We love to mix vintage pieces with modern ones,” Alia Oraif said. “That is the Hekayat style.”

They also practice sustainable fashion, meaning that their designs are timeless and can be worn from one season to the next. They also use and produce their own fabrics, with a preference for French taffeta, moire and silk. “It all depends on the story of the collection,” Oraif said. 

Over the past several years, Atelier Hekayat has collaborated with many luxury brands, including Mouwad Jewelry, Maserati and Chopard. 

The label also participated in the first Fashion Futures Saudi Arabia; an event launched in 2019 as the Kingdom’s first dedicated fashion event. Atelier Hekayat was one of nine Saudi fashion brands selected by Princess Nora bint Faisal bin Abdulaziz Al-Saud. 

“The fashion industry in Saudi Arabia is looking brighter than ever,” Oraif said. “We are very knowledgeable about fashion and how it can be linked to craft and culture, tradition with art and heritage. Saudi Vision 2030 aims to become one of the pioneers in the fashion industry. We have many projects and surprises coming up. Our aim is to go global.”


Huda Beauty named world’s most popular beauty brand

Updated 29 May 2025
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Huda Beauty named world’s most popular beauty brand

DUBAI: Huda Beauty has been ranked the world’s most popular beauty brand in the latest Cosmetify Q1 2025 Beauty Index.

The Cosmetify Index ranks beauty brands each quarter based on factors such as search volume, social engagement and brand visibility.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by HUDA BEAUTY (@hudabeauty)

Founded in Dubai by entrepreneur and makeup artist Huda Kattan, the brand topped the global list ahead of industry names such as Dior, Fenty Beauty, Rhode and Rare Beauty.

Kattan founded her cosmetics line Huda Beauty in 2013. In 2018, the company was valued at more than $1 billion by Forbes.

The brand also topped Cosmetify’s list in 2019 and 2020.


Qatar’s ‘Beyti Beytak’ exhibition in Venice explores architecture’s roots in hospitality 

Updated 29 May 2025
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Qatar’s ‘Beyti Beytak’ exhibition in Venice explores architecture’s roots in hospitality 

  • Show examines how traditional MENASA design ‘fosters belonging, dignity, and collective life’ 

DUBAI: Qatar’s first participation in the Venice Biennale of Architecture is a major exhibition spanning two sites in the Italian city — the ACP-Palazzo Franchetti, and the site of what will be the permanent Qatar Pavilion in the Giardini della Biennale. (That pavilion will be the first permanent addition to the historic gardens in more than 30 years.) 

The exhibition, “Beyti Beytak. My Home is Your Home. La Mia Casa è la Tua Casa,” is presented by Qatar Museums and curated by the Art Mill Museum — Qatar’s yet-to-be-built museum of modern and contemporary art — and, according to a press release “explores meanings of hospitality within the architecture, urbanism and landscape designs of the Middle East, South Asia, and North Africa region.” It features examples from 30 architects, dating from the mid-20th century to the present day.  

Aurélien Lemonier, architect and curator at the Art Mill Museum, and the exhibition’s co-curator, tells Arab News: “The exhibition reflects on the essence of hospitality, not just as tradition but as a spatial and social practice. It explores how architecture from the MENASA region fosters belonging, dignity, and collective life.” 

Saudi architect Sumaya Dabbagh’s Mleiha Archaeological Center, completed in 2016. (Courtesy Dabbagh Architects — Photo by Gerry O’Leary, Rami Mansour)

On the permanent pavilion’s future site stands a newly commissioned structure by Yasmeen Lari, Pakistan’s first female architect and a pioneer of humanitarian design. Her bamboo-and-palm-frond “Community Center,” created using zero-carbon, low-cost techniques, was developed through the Heritage Foundation of Pakistan, which Lari co-founded. The structure exemplifies what she calls Barefoot Social Architecture — a methodology that mobilizes local resources, community labor, and heritage crafts to produce flood- and earthquake-resistant structures, addressing, she has said, “climate and social justice.” 

“When I spoke with Yasmeen,” recalls Lemonier, “I realized her work is a direct legacy of (Egyptian architect) Hassan Fathy. Like him, she empowers the poor to build their own futures.”  

The exhibition draws a clear line of continuity from Fathy’s radical use of earthen materials and community-led design to Lari’s ‘barefoot architecture’ in Pakistan. “Fathy taught communities to build with mud brick and vernacular layouts; not only to survive but to thrive,” he says. “Lari continues that legacy by using architecture as a tool of empowerment.” 

A drawing of Hassan Fathy’s Hamdi Seif Al-Nasr Rest House. (Courtesy of The American University in Cairo)

Lemonier’s co-curator Sean Anderson, an associate professor at New York’s Cornell University, says: “For centuries, cities in the MENASA region have been shaped not by individual buildings, but by how people gather, interact, and live together. Today, that wisdom is more relevant than ever, as we witness the planet’s transformations, mirrored by technology’s drive toward a more collective, yet divided, future.” 

This spirit is echoed in the main exhibition at Palazzo Franchetti where “Beyti Beytak” becomes an immersive and archival deep dive into MENASA’s architectural richness. Some of the architects featured are being exhibiting in Venice for the first time. The curators’ ambition is to capture the continuity across generations — from pioneers such as India’s Raj Rewal, Abdel-Wahed El-Wakil of Egypt, Pakistan’s Nayyar Ali Dada, and Sri Lanka’s Minnette de Silva to contemporary leaders including Palestinian-Jordanian architect Abeer Seikaly, Bangladesh’s Marina Tabassum, Sumaya Dabbagh of Saudi Arabia, and Palestine’s Dima Srouji. 

“‘Beyti Beytak’ is a testament to the architectural heritage and creativity of the Arab world and the Global South,” says Lemonier. “The future Art Mill Museum was conceived as a multidisciplinary institution, one that will embrace this richness not as a regional footnote but as a core narrative.” 

Aurelien Lemonier, co-curator of the ‘Beyti Beytak’ exhibition. (Supplied)

The curators have woven together an architectural narrative grounded in civic humanism, tracing three generations of architectural expression through thematic sections that include oases, mosques, museums, housing, and gardens, with a special focus on community centers and urbanism in Doha. 

“The selected architects’ work forms a chorus of alternative futures; ones where architecture is not a luxury, but a deeply human practice of care, resilience, and place making,” says Anderson. In fact, one of the pavilion’s central propositions is that, architecturally, traditional knowledge may offer more-resilient solutions to climate change than high-tech design.  

“It’s a paradox,” Lemonier admits. “You’d think triple-glazed facades and cutting-edge systems are more advanced — but mud, lime, and bamboo buildings often perform better in extreme climates. What we see with Yasmeen Lari is a reappropriation of vernacular materiality as climate adaptation.” 

Throughout the exhibition, the curators draw a sharp line between architectural conceptualism and communal responsibility.  

“Architecture is not sculpture,” Lemonier says emphatically. “It is a social and collective act. The architect must think of themselves not as an artist, but as a participant in a living society.”  

This ethos is also reflected in the Doha-based segment of the exhibition, where the urbanism of Qatar is framed as humanist and collective. “Doha offers public parks, civic space, and an architecture of sociability,” Lemonier notes. “It’s not only about the buildings, it’s also about the empty spaces that allow a community to gather. It’s not about big gestures. It’s about how architecture allows a community to live, build with care, with humility, and with others in mind. For me, that’s the measure of success in design.” 

Anderson adds: “As architects, we hold a responsibility not just to build, but to shape how we gather, connect, and see one another. Architecture isn’t static. It’s one of the most dynamic ways we experience humanity. This exhibition explores how space can be a vessel for empathy — especially in a time when technology often divides us. Yasmeen Lari’s work may be rooted in (Pakistan’s province of) Sindh, but its message transcends borders: it asks us to reflect on what it truly means to design for people.” 

By placing Lari’s work in direct dialogue with the legacy of Hassan Fathy and by elevating regional voices too often overlooked, “Beyti Beytak” challenges dominant norms in global architecture. And it offers a compelling argument: Your home is not just yours — it belongs to the community, the climate, and the culture it serves. 

For the Arab world and the broader MENASA region, “Beyti Beytak” positions architects as custodians of culture and agents of justice.   

“This exhibition is not just about buildings,” says Lemonier. “It is about how we live together, how we welcome one another and how we shape a shared future through design.” 

-ENDS- 

  

 


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

Updated 29 May 2025
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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

Updated 29 May 2025
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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 

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 

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).