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SEPTEMBER 2026 VOL 13. ISSUE 03. QR15

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08 18 30 Legend In Town

Culinary Trends

Lightening The Mood

CONTENTS

38 52 78

Hitting The Right Notes

A Table With A View

Central, Stylish And A Foodie's Dream

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• THE EDITOR

Back In The Swing

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“I want every day to be a fresh start on expanding what is possible.” - Oprah Winfrey

ow is it September already? The summer slowdown somehow went by much faster than expected and, even if the temperatures haven’t got the memo yet, Doha is starting to feel busy again. I’ve always loved this time of year and the back-to-school feeling that comes with it: getting back into a rhythm, making plans and watching the diary steadily fill

up. After the stillness of these past months, I’m more than ready for it, and September is already giving us plenty of reasons to get back out there, from John Legend finally taking to the stage to the return of the Doha Jewellery & Watches Exhibition, with even more to come before the end of the year. There’s a lot happening on the food front too. For our cover story, we’re looking at some of the trends we’re seeing on menus and all over our social feeds right now. There’s the pistachio obsession that shows absolutely no sign of slowing down, sweet and spicy combinations, a renewed love of cooking over fire, fermented flavours and some seriously creative fusion going on too. The change of season also means fashion is back on the agenda. We’ve been checking out the Autumn-Winter collections and there’s plenty we want to steal from them: looser tailoring, bold prints, leather, romantic layers and a return to dressing up a little. Admittedly, some of it will have to stay firmly in the wardrobe for a little while longer, but we can at least start thinking about it. As usual, we’ve been out and about doing our fair share of eating too. I headed northwest for lunch at Qissa at Our Habitas Ras Abrouq, where the peaceful coastal setting was as good as the food, before trying Peking duck and dim sum at Miss Wong and Lebanese favourites at Al Nafourah Garden. Liz O’Reilly checked into Waldorf Astoria Doha West Bay for a taste of old-school Art Deco glamour in the heart of the city, while I visited Zulal Wellness Resort by Chiva-Som’s new Wellness Experience Boutique in Msheireb to see how its signature wellness philosophy translates to the city. That’s far from all, with new faces in hospitality, the latest cars and tech, beauty launches, travel and lots more inside. It looks like the quiet part of the year is officially over. Here’s to a busy September!

fact Magazine Qatar Edition • SEPTEMBER 2026 VOLUME 13, ISSUE 03 PUBLISHER RAMI KHALIL PUBLISHING DIRECTOR CHIRINE HALABI GROUP EDITORIAL DIRECTOR LIZ O’REILLY DIGITAL DIRECTOR NIDHI SHARMA EDITOR SIRINE BOUDJADI DIGITAL TEAM FAREEDA ABDULLA ROHITH TR SALES TEAM GENE SOLANZO OPERATIONS KIM MARSHALL ART DIRECTOR SYED MUHAMMED RAIHAN PHOTOGRAPHIC CONSULTANT HADY SAMAHA PRODUCTION & DISTRIBUTION AJIT KUMAR NEIL MAHMOOD EDITORIAL & SALES ENQUIRIES chirine@fact-magazine.com CONTRIBUTORS APPLE SHARMA GARETH WOODS LIZ O’REILLY SD PRINTED BY QATAR NATIONAL PRINTING PRESS

Sirine Boudjadi Editor fact Qatar qatareditor@fact-magazine.com

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All Rights Reserved. Opinion expressed within does not necessarily represent the opinion of the publisher. All efforts have been made to ensure accuracy of the information within this publication. However, FACT M.E. Publishing cannot accept legal responsibility for any erroneous content or omissions.

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LEGEND IN TOWN John Legend is heading to Doha this September for a one-night-only show spanning more than 20 years of music.

ew voices are as instantly recognisable as John Legend’s, and this month, Doha gets to hear his live. The multi-award-winning singer is coming to the city on September 10 for an evening built around the things he does best: that voice, a piano and a seriously good catalogue of songs. Taking place at Qatar National Convention Centre (Halls 3 and 4), the one-night-only concert arrives more than two decades after the artist released his debut album, Get Lifted, in 2004. Since then, he has collected 13 Grammy Awards and joined one of entertainment's most exclusive clubs, becoming an EGOT winner after adding Emmy, Oscar and Tony wins to his Grammy haul. The performance promises stripped-back versions of songs from across his career, with storytelling woven into the evening. It's a format that should suit tracks such as Ordinary People, the piano-led single from his debut album, just as naturally as All of Me, the 2013 ballad that became one of his biggest global hits. Tonight (Best You Ever Had) and Love Me Now are also among the songs highlighted for the Doha appearance, 8

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alongside other fan favourites from a career now stretching beyond 20 years. Fans have, however, had to wait for it. The concert was originally due to take place on April 17 before being rescheduled to September 10. Anyone who bought tickets for the original date can hold on to them: existing tickets have automatically been transferred to the September show with the same category. If the end of summer and return to routine usually leave you feeling a little flat, having John Legend in town should make September considerably easier to look forward to. The concert lands just as Doha's events calendar begins picking up again after the summer months and there are certainly worse ways to ease yourself back into the swing of things! ✤

GO: VISIT DOHA.PLATINUMLIST.NET/EVENT TICKETS/104791/JOHN-LEGEND-LIVE-IN-QATAR FOR MORE INFORMATION.

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• FACT RECOMMENDS

Mahmoud Darwish's poetry will be celebrated across Doha from September 25 to 27, as the French Institute of Qatar teams up with local cultural institutions for three days dedicated to the renowned Palestinian poet. Initiated by Paris's Centre Pompidou in collaboration with the Arab World Institute, Mahmoud Darwish Poetry Day is a global tribute to his work and legacy, with Doha joining celebrations in cities including Beirut, Cairo, Montreal and Turin. ✤ GO: VISIT IF-QATAR.COM/ FOR MORE INFORMATION.

Image by Ernest Pignong-Ernest

POETRY ACROSS BORDERS

FUTURE THINKING

READY FOR THE CHALLENGE?

What if you could explore the human body, climate change and the possibilities of AI all in one place? LifeHub, a free immersive experience by Weill Cornell Medicine-Qatar, is open in Msheireb Downtown Doha with three floors of interactive installations. Covering everything from how our choices affect the planet to the future of medicine, the 1,634-square-metre space uses interactive technology and AI to turn some seriously big questions into something you can actually explore. ✤

Think your training can handle a serious test? The Seashore Phoenix Games return from September 9 to 14, giving functional fitness athletes the chance to put their strength, endurance and all-round conditioning to work. Held at Aspire Ladies Sports Hall, the sixth edition features separate men's and women's competitions, with a series of challenges designed to push participants across different disciplines. One to consider if your usual gym session is starting to feel a little too comfortable. ✤

GO: VISIT LIFEHUBQATAR.COM/HOME FOR MORE INFORMATION.

GO: VISIT CIRCLE21.EVENTS/SEASHORE-PHOENIX GAMES-2026 FOR MORE INFORMATION.

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• LISTEN UP

FROM CAIRO TO DOHA Egyptian rock heavyweights Cairokee are making their Doha debut this December, bringing more than two decades of music, and a brand-new album, to the Qatar National Convention Centre (QNCC) stage.

THE SOUND OF CINEMA From The Lion King and Gladiator to Interstellar and Dune, Hans Zimmer has soundtracked some of cinema's biggest moments. Now, the Oscar-winning composer is bringing his latest live production to Doha.

If Cairokee isn't already on your playlists, December might be the time to change that. The Egyptian rock heavyweights are making their Doha debut on December 17, taking over QNCC as part of the tour for their new album Supernova. The band has been making music together since 2003, with long-time friends Amir Eid, Sherif El Hawary, Tamer Hashem, Sherif Mostafa and Adam El-Alfy forming the five-piece. More than two decades on, Cairokee are one of the biggest names in Arab alternative music. Their sound has shifted and expanded along the way, moving between rock, reggae and Arabic influences while winning over a huge following in Egypt and beyond. Even the name has Cairo at its heart, blending the Egyptian capital with ‘karaoke’. Their first Doha show comes with plenty of new material to dive into. Cairokee released Supernova on August 3, their first full-length album since Roma in 2022. The 10-track record features Nesena, Mategy, Ana Fadel and Wahdy, with the accompanying tour bringing those newer tracks together with favourites from across the band's catalogue. DJ Raff will warm things up before Cairokee hits the stage at 9.30pm. For longtime fans, it's a first chance to catch the band live in Doha and, for everyone else, a pretty good introduction to what all the fuss is about. Doors open at 6pm, tickets start from QR185 and entry is for ages 13 and above. ✤

You might not immediately recognise Hans Zimmer walking down the street, but chances are you've heard his music. The German composer has spent decades creating the soundtracks to some of Hollywood's most memorable films, and on November 6 he'll bring that catalogue to Stadium 974 Precinct with his latest live show, Hans Zimmer Live - The Next Level. And this isn't simply a case of sitting back while an orchestra works its way through a selection of film scores. Zimmer takes to the stage himself alongside a 19-piece band for a production that combines live instrumentation with electronic sounds, elaborate lighting and a new stage design created specifically for the tour. The source material is certainly not in short supply. Zimmer's credits stretch from The Lion King, for which he won an Academy Award, to Gladiator, The Last Samurai, Christopher Nolan's The Dark Knight trilogy, Inception and Interstellar. More recently, his work on Dune: Part One earned him a second Oscar, while he also composed the score for Joseph Kosinski's F1: The Movie. It's a catalogue that has made Zimmer one of the rare film composers whose music has taken on a life well beyond the cinema. His scores move between sweeping orchestral arrangements and electronic production, which helps explain why they translate so naturally to the scale of a live arena or stadium show. If hearing the opening notes of Interstellar still gives you goosebumps years later, experiencing Zimmer's music at stadium scale should probably be on your list. ✤

GO: VISIT DOHA.PLATINUMLIST.NET/EVENTTICKETS/107714/CAIROKEE-LIVE-IN-QATAR FOR MORE INFORMATION.

GO: VISIT DOHA.PLATINUMLIST.NET/EVENTTICKETS/105068/HANS-ZIMMER-ENTERS-THE-NEXTLEVEL-IN-DOHA FOR MORE INFORMATION.

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• LISTEN UP

ALL THAT GLITTERS From statement jewellery to serious timepieces, one of Doha's biggest luxury events returns at the end of September, bringing hundreds of brands under one roof at Doha Exhibition & Convention Center (DECC).

Image by Abdullatif Jaidah, from the project “The House of God”, Frame & Focus 2026

If watches and jewellery are your weakness, you may want to leave some room in the September diary. Organised

NEW PERSPECTIVES More than 12 emerging photographers from Qatar and the region are about to take over Al Hosh Gallery, bringing personal perspectives on identity, memory, heritage and belonging into focus. Looking for some new names to add to your cultural radar? From September 5 to October 5, Frame and Focus brings together the work of more than 12 emerging photographers from Qatar and the wider region at Al Hosh Gallery, with documentary photography sitting alongside portraiture and more conceptual approaches. The subjects are equally 14

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by Qatar Tourism and brought by Visit Qatar, the Doha Jewellery and Watches Exhibition (DJWE) returns to DECC from September 28 to October 3 for its 22nd edition, bringing together international maisons, regional names and local designers. More than 500 brands are expected to be represented across over 33,000sq/m, with everything from luxury watches and fine jewellery to new designs and oneoff creations on display. Part exhibition, part shopping destination, DJWE also gives visitors the opportunity to meet some of the jewellers and watchmakers behind the pieces and get a closer look at the craftsmanship involved. For anyone interested in what happens beyond the display cases, the programme is also set to include daily industry talks, workshops and other events. Full details, including this year's participating brands and speakers, have yet to be revealed. The scale gives some idea of just how established DJWE has become. The event typically attracts around 30,000 visitors from more than 175 countries, bringing collectors and buyers to Doha alongside those who simply fancy spending an afternoon admiring pieces that may be somewhat beyond the everyday accessories budget. The exhibition runs from noon to 10pm, with Friday opening hours from 3pm to 10pm. ✤

GO: VISIT VISITQATAR.COM/ FOR MORE INFORMATION.

varied. Drawing on their own cultural backgrounds and personal experiences, the photographers explore identity, memory, heritage, migration and belonging, using individual stories to look at wider ideas around place, community and contemporary life. Every project on display has been developed during Tasweer Photography Festival's 14-week Advanced Photography Course, which gives emerging photographers the opportunity to work directly with established figures from the international photography world. This year's participants were mentored by 11 photographers, editors, curators and filmmakers. Among them are Alessia Glaviano, Head of Global PhotoVogue; Marie Sumalla, international photo editor at Le Monde; VII Foundation CEO Gary Knight; and Ross Kauffman, the Academy Awardwinning director of Born into Brothels. Photographers Anush Babajanyan, Rena Effendi and M'Hammed Kilito also took part. Now in its second edition, Frame and Focus offers the public a chance to see where those weeks of experimentation, feedback and project development have led and perhaps spot a photographer whose work you'll be seeing much more of in the future. The exhibition will be open from Sunday to Wednesday (10am to 8pm), Thursday and Saturday (10am to 10pm) and Friday (3pm to 10pm). ✤

GO: VISIT TASWEER.ORG.QA/ FOR MORE INFORMATION.

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• LISTEN UP

RACE WEEK A WHOLE NEW BALL GAME Remember Al Janoub Stadium from FIFA World Cup Qatar 2022? The Zaha Hadid-designed landmark is beginning a new chapter as a basketball arena.

Formula 1 returns to Lusail this November for one of the final races of the 2026 season and if you're planning to be trackside, now might be the time to sort those tickets.

One World Cup stadium, two very different sports. Four years after welcoming football fans during Qatar 2022, Al Janoub Stadium has been transformed into an enclosed, 8,200-seat basketball arena ahead of the FIBA Basketball World Cup Qatar 2027. The new set-up got its first test in August, when the venue hosted a three-nation friendly tournament between Qatar, Bahrain and Saudi Arabia. Just days later, Al Janoub welcomed its first official basketball fixture, with Qatar facing China in a World Cup qualifier on August 27. It's all preparation for another major sporting first for the country. Running from August 27 to September 12, 2027, the FIBA Basketball World Cup will be held in the Middle East and North Africa region for the first time. Thirty-two national teams will play 92 games, all in Doha, making it the largest edition of the tournament ever staged within a single city. Al Janoub will be one of four venues used during the competition, alongside Duhail Arena, Ali Bin Hamad Al Attiyah Arena and Lusail Arena, where the final will be played. With all four venues located within around 30 minutes of each other, fans should also be able to catch more than one game in a day. And Al Janoub gets its own piece of history: it will be the first former FIFA World Cup stadium to stage a FIBA Basketball World Cup game. ✤

November might still feel a little way off, but Formula 1 fans thinking about attending this year's Qatar Airways Grand Prix may not want to leave booking until the last minute. The threeday race weekend returns to Lusail International Circuit from November 27 to 29 and some ticket categories are already sold out. There's plenty at stake, too. Qatar is the penultimate Grand Prix of the 2026 season, followed only by the finale in Abu Dhabi, so the championship battle could still be very much alive when the drivers arrive in Lusail. This year's radically redesigned cars also make it a different spectacle from previous editions, following Formula 1's major overhaul of its technical regulations and the arrival of an expanded 11-team grid, including Audi and newcomer Cadillac. Three-day tickets start at QR600 for General Admission at Lusail Hill, rising to QR1,000 for the Turn 2, 3 and 16 grandstands, QR1,500 for the North Grandstand and QR2,000 for remaining Main Grandstand seats. One Main Grandstand section is already sold out. For something more premium, Novikov Doha joins the hospitality line-up this year with a trackside space overlooking Turn 1, featuring indoor seating, an outdoor terrace, Pan-Asian and Italian food, live entertainment and DJs. Students can get 20% off selected categories with valid university ID, including General Admission for QR480, while visitors aged 60 and over can get 25% off Turn 16 seats, reducing the price to QR750. ✤

GO: VISIT WWW.FIBA.BASKETBALL/EN FOR MORE INFORMATION.

GO: VISIT TICKETS.LCSC.QA FOR MORE INFORMATION OR TO BOOK YOUR TICKETS.

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Image - JJ Jordan, Pexels

CULINARY TRENDS

• COVER STORY

Qatar’s vibrant foodie scene is impressively enviable, offering everything from exciting and eclectic to creative and curious. Our cover story echoes that inquisitiveness with the latest culinary trends that are shaping the dining space here and globally. 18

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• COVER STORY

ood has become a little less predictable these days. Honey gets a hit of chilli, mango meets jalapeño and sweet drinks are being sharpened with tamarind. Food lately is having fun playing with these contrasts: flavours that pull in different directions, keep the palate guessing and somehow make each other taste better. Sweet-and-spicy, or swicy, has moved from a niche combination into a mainstream trend, taking over TikTok and Instagram feeds. Take hot honey for example – a sticky, chilli-infused honey, with roots in Brazil, was popularised by Brooklyn pizzerias more than a decade ago and has since spread across international menus. The newer ‘fricy’ label, fruity and spicy, is also gaining attention, with mango, pineapple and citrus appearing alongside chilli, jalapeño and other peppers. Yuzu, the tart, faintly floral citrus, known for cutting through rich or fatty ingredients, has become increasingly familiar outside Japan too, turning up in sauces, cocktails, desserts and savoury dishes. There is some food science behind the fun. Fruit's natural sweetness can soften the fieriness of chilli, while acidity adds freshness and stops richer flavours from becoming heavy. That helps explain the growing interest in tamarind, pickled ingredients, chilli-lime seasonings and fermented sauces. Gochujang, the fermented Korean chilli paste, brings sweetness and funk in one spoonful. Chilli crisp (a popular Chinese condiment), meanwhile, has migrated from the noodle bowl to the breakfast plate. Current beverage trends are even playing with terms such as ‘swangy’ for sweet, spicy and tangy combinations. Social media has certainly helped. A dramatic drizzle of

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Image - https://kaboompics.com, Pexels

Image - Aldward Castillo, Unsplash

QATAR’S VIBRANT FLAVOUR MIXES

hot honey, a bright Tajín rim on drinks or a spoonful of chilli crisp makes food instantly recognisable on screen. But the combinations themselves are hardly new. Mexican, Thai and South Asian cuisines have been balancing sweet, sour and spicy flavours for generations. Meanwhile, Japanese-Peruvian Nikkei cuisine takes a different route, pairing savoury umami with citrusy, spicy flavours and hints of bitterness, creating the sort of unexpected combinations that feel very much at home on today's adventurous menus.

FUN FACTS ● Chilli doesn't actually ‘burn’ your tongue. Its chemical

compound, capsaicin, activates the same nerve receptors that respond to heat, tricking your brain into sensing burning. ● Yuzu's peel and juice are its main culinary flavouring components, with the peel especially prized for its intense aroma. ● In many swicy dishes, sweetness arrives first, followed by chilli heat. ● Chilli and chocolate have a long history together, as cacao drinks in Mesoamerica were often combined with chilli and spices rather than sugar.

WHERE TO FIND ● SUSHISAMBA Doha - Waldorf Astoria Doha Lusail ● La Mar Doha by Gastón Acurio - InterContinental

Doha Beach & Spa ● Soy by Sato

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• COVER STORY

here’s something instantly appetising about food cooked over fire. The appeal is partly flavour: fire creates charred edges, smoky aromas and deeper, more concentrated notes as ingredients caramelise and blister. But there is also a sensory pleasure to fire cooking: you hear the sizzle, smell the smoke before the plate arrives and watch ingredients transform in front of you. And then there is the simplicity of it. As restaurant cooking becomes increasingly experimental, there is something satisfying about watching a chef return to elemental cooking methods, relying on little more than fresh ingredients, intense heat and careful timing. The fire itself becomes part of the experience too, bringing theatre and a little unpredictability into a professional kitchen. The technique itself is ancient, of course. Put a good piece of meat, fish or a vegetable over a fire, give it time and attention, and there isn't much else required. What feels contemporary is the precision with which chefs are using it. High heat can brown the surface of meat, charcoal can add smokiness, while direct flame can blister vegetables, char seafood and caramelise the natural sugars in ingredients. Fire cooking also travels easily across cuisines. Japanese robata, South American parrilla, Middle Eastern charcoal grills and American barbecue all use fire differently, yet share the same

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Image - Julia Vivcharyk, Unsplash

Image - Tiya Nh, Pexels

CHAR AND FLAMES

basic idea. Of course, Qatar is no stranger to cooking over flame, from traditional grills to modern wood-fired kitchens. Qatar’s restaurants are approaching fire from equally varied directions. At Embers, smoke, sear and slow heat underpin a menu built around ember-charred meats, flame-grilled seafood and seasonal vegetables. Fuego looks to Latin America, using charcoal and the intense heat of the Josper across its menu, while Zuma turns to the Japanese tradition of robata, grilling meat, seafood and vegetables over hot charcoal.

FUN FACTS ● The Maillard reaction is a chemical process responsible for

creating many of the browned, savoury flavours produced by grilling and roasting. ● Robatayaki translates roughly to ‘fireside cooking’ in Japanese. ● Wood smoke contains a complex mix of chemical compounds that contribute to aroma and flavour, with different woods contributing different aromas. ● Charring adds distinctive flavour, but heavily blackened food

should be eaten in moderation.

WHERE TO FIND ● Embers - Swissôtel Corniche Park Towers Doha ● Fuego - JW Marriott Marquis City Center Doha ● Zuma Doha

A LUXURIOUS FUSION OF TRADITION AND WELLNESS

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• COVER STORY

ermentation has been preserving food for thousands of years, long before anyone was talking about gut health. Leave cabbage with salt, milk with cultures or flour with a sourdough starter, and microorganisms such as bacteria and yeasts start breaking down sugars and other compounds, creating the tang, fizz and complexity we associate with kimchi, kefir, kombucha, yoghurt and sourdough. What was once primarily a practical way to preserve food has become one of the most talked-about techniques in modern food culture. Its distinctive sourness is one reason this age-old technique is having such a culinary moment. Kimchi brings heat and acidity, kefir has a gentle, tart creaminess, while naturally cultured vegetables develop a sharper, more complex character over time. Sourdough gets its characteristic flavour and texture from fermentation too, although baking means most of the live cultures do not survive in the finished loaf. The wellness world has also embraced these foods, particularly through growing interest in the gut microbiome. Some products, including kefir, yoghurt with live cultures and traditionally fermented vegetables, can contain live microorganisms but not every food made through fermentation is automatically a probiotic. Heating, pasteurisation and cooking can kill live cultures, and the health effects of specific strains vary. What we do know is that gut health involves much more than 24

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Image - Portuguese Gravity, Unsplash

Image - Claudia Stucki, Unsplash

FERMENTED FOODS

adding a spoonful of kimchi to your lunch. Gut microbes feed on dietary fibre, so a varied diet of vegetables, fruit, legumes and whole grains remains important for supporting the microbiome. Cultured foods can be part of that picture, but they are not a shortcut to digestive health. For those looking to explore these foods, Bahrain has a growing number of options. Fermendiet specialises in a range of products, including kimchi and kefir. Health food shops like Marketplace by Live Well also offer a wide selection of whole foods, such as fibre, kombucha and sauerkraut. For sourdough, Broken Breads and GB Bakery both currently offer slow-fermented loaves.

FUN FACTS ● Archaeological evidence suggests humans have been

making cultured foods and drinks for at least 8,000 years. ● Not all pickles are fermented: Some are simply preserved in

vinegar, which is a different process from natural fermentation. ● As microorganisms break down sugars, they produce

carbon dioxide, which is what gives freshly made kimchi its characteristic effervescence.

WHERE TO FIND ● Major supermarkets: Carrefour Qatar and others ● Korean Food Centre ● Vision Mart

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• COVER STORY

hen culinary traditions meet, mingle and occasionally surprise each other, the result can be a dish that crosses cultural boundaries. The idea itself is hardly new – migration, trade and travel have carried ingredients and cooking techniques across borders for centuries. What feels fresh today is the sheer number of influences available to chefs, and the freedom to combine them, whether that means Mexican flavours in a Korean taco or Qatari recipes reworked with contemporary methods. One of the best-known examples is Nikkei cuisine, which developed through Japanese migration to Peru. Japanese techniques and ingredients met Peruvian produce, including aji peppers, potatoes and native citrus, creating a cuisine with its own identity. . In Qatar, MURU explores this JapanesePeruvian relationship through a contemporary Nikkei approach, combining Japanese precision with bold Latin American flavours. Fusion is increasingly visible because our food culture is becoming more connected. Chefs travel the world, communities mingle, diners seek new experiences and social media puts unfamiliar dishes in front of millions of people every day. But there is a difference between thoughtful fusion and simply putting two fashionable ingredients on one plate. Good fusion has a reason behind it and makes sense when you take a bite. The flavours should complement each other, and the technique should respect what makes each culinary tradition distinctive. Qatar is particularly fertile ground for this kind of cooking, with its dining scene shaped by a broad mix of cultures and chefs increasingly finding new ways to reinterpret both regional

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Image - Nano Erdozain, Pexels

Image - Alexandra Tran, Unsplash

FUSION CUISINE

and international flavours. SUSHISAMBA, for example, brings together Japanese, Brazilian and Peruvian influences, with a menu spanning Japanese tempura and sushi, Brazilian moqueca and Peruvian anticuchos and seviches. Taking a more locally rooted approach, Jiwan reimagines Qatar’s culinary traditions for a contemporary audience, drawing inspiration from across the Arab world and Middle East, including North Africa, the Levant and South Asia, to create new interpretations of familiar dishes. The most successful fusion dishes tend to feel inevitable once you taste them. Perhaps that's the trick: the combination should make you curious, then make you wonder why someone didn't try it sooner.

FUN FACTS ● The term ‘fusion cooking' was popularised by Chef Norman

Van Aken in 1988. ● Japanese immigrants arrived in Peru in 1899, beginning

the migration that would eventually contribute to the development of Nikkei cuisine. ● Korean tacos became a Los Angeles street-food sensation in the late 2000s, famously combining Korean barbecue and kimchi with Mexican corn tortillas. ● Indo-Chinese cuisine grew from Chinese immigrant communities adapting cooking to Indian tastes.

WHERE TO FIND ● SUSHISAMBA - Waldorf Astoria Doha Lusail ● Jiwan - National Museum of Qatar ● MURU - Waldorf Astoria Doha West Bay ● COYA - W Doha

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• COVER STORY

ou've probably noticed that pistachio is almost impossible to miss on a dessert menu these days. Its distinctive green colour is showing up in everything from chocolate and ice cream to cannoli and kunafa, often in the form of a smooth pistachio cream paired with something crunchy. The nut has always been a familiar Middle Eastern sweetshop favourite, but recent years have seen it become one of the internet's most recognisable dessert flavours. Its appeal is easy to understand: that unmistakable green colour photographs beautifully, while its buttery, slightly savoury nuttiness works just as well with chocolate as it does with cream, fruit and pastry. And then came Dubai chocolate. The viral bar, originally created by Dubai-based FIX Dessert Chocolatier, combines milk chocolate with its signature, creamy pistachio-and-tahini filling and crispy kataifi pastry. A TikTok video posted in 2023 helped turn it into a global sensation, with the vivid green centre and dramatic crunch tailor-made for social media. By 2026, pistachio had become one of the most visible flavours across global confectionery, appearing in everything from chocolate bars to drinks and bakery products. The craze for the nut has since escaped the chocolate bar. Pistachio cream is being folded into tiramisu, piped into croissants, layered into cakes and spooned over crepes. Cookies, 28

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Image - Malicki M Beser, Unsplash

Image - Habib Eskandari, Unsplash

PISTACHIO DESSERTS

cheesecakes and mousses have followed, often paired with chocolate, saffron or kataifi. The flavour also carries a certain sense of luxury. Pistachios are relatively expensive compared with many other nuts, and their distinctive appearance makes even a simple dessert feel a little more special. Bahrain is firmly in on the trend. Pistachio Sweets offers everything from pistachio tiramisu to pistachio chocolate mousse cake, while Lilou Artisan Patisserie has pistachio Nutella and Woodbury & Co offers a saffron pistachio brûlée layered with kunafa.

FUN FACTS ● Pistachios

are technically seeds, although they are commonly classified and eaten as nuts. ● Pistachio shells naturally split open as the nut matures, giving them their familiar ‘open’ appearance. ● Pistachio trees typically take several years to begin producing a significant crop, with commercial yields increasing as the trees mature. ● Pistachios

naturally contain lutein and antioxidants also found in green vegetables.

WHERE TO FIND ● Dip ’n Dip - Various Locations ● B.Laban Qatar - Various Locations ● Mado Qatar - Various Locations

zeaxanthin,

COVER STORY •

From decadent desserts to innovative sushi, check out these viral food trends taking over the island.

MATILDA CAKE Made famous by the iconic movie scene of Bruce eating a massive chocolate cake from the 1996 film adaptation of Roald Dahl’s Matilda, this dessert trend has taken social media by storm. Versions began popping up in kitchens, cafés and restaurants worldwide, and everyone's Instagram grids were taken over by this rich, fudgy chocolate sponge smothered in gooey ganache. Sweet tooth mixed with childhood nostalgia – we think this trend is here to stay.

WHERE TO FIND ● Chocomelt (@chocomelt.qa) ● Nawar's Bakery (@nawars.qa) ● Al Meera Supermarkets / Carrefour Qatar

CROISSANT ICE CREAM SANDWICH This cheap and cheerful DIY trend has been going viral on Instagram and TikTok lately. It’s fun, super simple and only costs a few hundred fils. All it takes is a croissant and ice cream. Chocolate-covered versions, like a Magnum, seem to be the most popular. Tear open the top of a warm croissant, remove some inside layers to make a hollow space and stuff the ice cream in before removing the stick, et voilà, you have a snack ready for on-the-go. Crunchy, creamy, with that hot-and-cold combo – what’s not to like?

WHERE TO FIND ● 974 Delights (@974delightsqatar) ● Cool Mood

MATCHA DESSERTS Matcha has moved well beyond the latte. The finely ground Japanese green tea powder has taken over social media in shades of vivid green, turning up in everything from tiramisu

Image - Edwin Petrus, Unsplash

Instagram - @chocomelt.qa

VIRAL FOOD TRENDS IN QATAR

and cookies to croissants, cakes and ice cream. Its slightly bitter, grassy flavour also makes a useful counterpoint to sweeter desserts, cutting through rich creams and chocolate while adding that instantly recognisable colour.

WHERE TO FIND ● Yamanote Atelier Msheireb (@yamanoteatelierdoha) ● Matcha Matcha (@matcha.qr) ● One Three One (@onethreeone.qa)

PUSH POP SUSHI Push Pop Sushi was first popularised by Suka Sushi in New York City, blowing up on TikTok and Instagram, and even making it to this year’s New York Fashion Week. Sushi rolls come stacked in a cylindrical tube with a slender, straw-like soy sauce tube. Simply open the lid, pour in the soy sauce, then stick the same sauce tube in the bottom to push the sushi up and enjoy! No chopsticks, no mess, just a practical grab-and-go snack.

WHERE TO FIND ● Al Meera Supermarkets, Carrefour Qatar, Monoprix Qatar ● Sushi Stop (@sushi_stop_)

MORE TRENDS TO TASTE ● TROMPE-L’ŒIL (ILLUSION) DESSERTS: Hyper-realistic pastries that look like real objects, like fruit and vegetables. Where to Find: Narina Sweets (@narinasweets.qa) ● LONDON CAKE: Chocolate and whipped salted caramel layered cake, made famous by its creator Edd Kimber. Where to Find: Brown Cafe (@browncafe.qa) ● LOADED SPUDS: The humble jacket potato 2.0, upgraded a notch using various toppings and flavours Where to Find: SPUD (@spud.qa)

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Though we’re still waiting for the weather to cool, it’s definitely the time of year when we start to think about a wardrobe refresh. That means we’ve been checking out the runways and campaigns to see what we’ll be wearing over the coming months. From tailored suiting for both men and women to classical romance and graphic patterns, the Autumn-Winter collections are lighter than the usual cold-season fare, perhaps bringing a touch of levity in challenging times. We look forward to trying out some of the latest trends, you’ll find them in the coming pages.

JW Anderson

LIGHTENING THE MOOD

Ferragamo

• AW FASHION TRENDS

PREPPY APPEAL

H&M Atelier

Coach

Burberry

The all-American boy made a runway appearance this season with college-kid style very much in evidence. Trousers and jeans come in wide, unstructured cuts with varying fabrics while classic jackets get a refresh with interesting textures and touches of pattern. Sweaters up their game with prints and footwear veers from US-style sneakers to classic loafers.

CLASH ACT

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Rabanne

Louis Vuitton

Moschino

CHLOÉ

More is more again, but this time the thrill is in the clash. Folk motifs, blanket checks, scarf prints, fringing and homespun textures collide in layers that feel collected rather than coordinated. There is a nomadic spirit to the season’s new bohemia, but nostalgia is kept firmly in check by jolts of colour, offbeat pattern and instinctive styling. The rule? There isn’t one. Individuality is the point.

JW Anderson

Christian Louboutin

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GOING GRAPHIC

Peserico

Jil Sander

Good manners are having a fashion moment. Pencil skirts, neat jackets, kneegrazing dresses and perfectly proper little suits revive the polished vocabulary of mid-century femininity, sharpened for now. Waists are defined, hemlines considered and proportions precise, lending the season a newfound sense of decorum. But this is no exercise in nostalgia: worn with a knowing attitude, prim suddenly feels provocative.

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COACH

Fendi La DoubleJ

PRIM & PROPER

Genny

Burberry

Christian Louboutin

From cartoonish characters to bold checks and abstract prints, men are getting in on the pattern play this season. Heritage checks were spotted across several runways in jackets, trousers and even kilts while quirky footwear made its way from the women’s collections to give the guys an in on the fun.

Burberry

• AW FASHION TRENDS

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• AW FASHION TRENDS

SKIN CARE

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Peserico Saint Laurent

Fendi

Burberry

Power dressing is changing shape. This season, tailoring loosens up as shoulders broaden, trousers pool around the shoe and coats take on an almost masculine weight. Charcoal, tobacco, navy and black keep things authoritative, while fluid construction and exaggerated proportions strip away the corporate stiffness. Borrowing from the boardroom without playing by its rules, the new power wardrobe is relaxed, assured and entirely in control.

BOSS

POWER SHIFT

Boss

Peserico

Coach

Fendi

BOSS

As always at this time of year, many designers opted for soft, supple leather, a versatile pick for the cooler months. But this season also saw a marked move away from the classic black, with pops of colour and more exotic skins turning up on the runways to keep the look fresh.

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Oscar De La Renta

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Peserico

Georges Hobeika

Romance loses its innocence this season. Lace, lingerie slips, diaphanous layers and petal-soft embellishment bring intimacy to the fore, revealing as much as they conceal. But sweetness comes with a darker undertow: transparency meets tailoring, delicate dresses are grounded by black hosiery and fragile surfaces feel deliberately imperfect. Less fairy tale, more after dark: femininity is at its most compelling when things come slightly undone.

Genny

SOFT FOCUS

CHLOÉ

BOSS

MAISON MARGIELA

Timeless tailoring is the code for the well-dressed man this (and every) season, though the cuts have become a little more adventurous. Shoulders are wider, pants are baggier and fabrics and embellishments add the interest in this trend, think allover crushed velvet or a buttery leather shirt beneath a classic pinstriped suit with an almost 70s’ cut. Classic certainly doesn’t have to be boring.

Hermes

KEEP IT CLASSIC

Ferragamo

• AW FASHION TRENDS

AW FASHION TRENDS • Celine

EXTRA, EXTRA

AW26-27 is rediscovering the art of finishing a look. After seasons of understatement, accessories are becoming deliberate again: neat, jewel-like bags are carried with ladylike precision, shoes sharpen into elegant points, while tactile textures bring a softer, more instinctive kind of luxury. Nothing feels merely functional. These are pieces designed to punctuate a silhouette.

Burberry

Moschino

Casadei

Zimmermann

Fendi

OSCAR DE LA RENTA

Brunello Cucinelli

Carolina Herrera

JW Anderson

Louis Vuitton

1) Ladylike: polished, proper and pleasingly prim, accessories rediscover the pleasure of dressing up. CELINE/FENDI/JW ANDERSON/OSCAR DE LA RENTA 2) Point Taken: sharp lines and flashes of colour give the season's finishing touches a more decisive edge. CAROLINA HERRERA/CASADEI/LOUIS VUITTON/MOSCHINO 3) Tactile Instinct: soft volumes, rich surfaces and touchme textures bring a more instinctive kind of luxury. BRUNELLO CUCINELLI/BURBERRY/ZIMMERMANN

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• CITY RIDES

HITTING THE RIGHT NOTES Our day with the BYD Song Plus Type showed that the best family SUVs aren't necessarily the ones that shout the loudest, but the ones that quietly get everything right. 38

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he family SUV has become something of a superhero in modern life. It ferries children to school, tackles the morning commute, swallows enough shopping bags to stock a small convenience store and still has to look presentable outside a five-star hotel. After spending a day inspecting and driving the BYD Song Plus Type 40, we came away wondering whether there was anything it couldn't handle. As the flagship model in the Song Plus line-up, it combines plugin hybrid efficiency with generous equipment and contemporary styling. We spent the day discovering if it could tick all the boxes.

More Than a Pretty Profile The Song Plus has a confident, modern appearance. Smooth surfaces, flowing character lines and slim LED headlamps create a clean, sophisticated look. The full-width LED rear light bar gives it plenty of presence after the sun goes down. Our test vehicle rode on striking 19-inch, bi-colour aluminium alloy wheels, while the sunroof, electric tailgate and electrically adjustable mirrors with reverse auto-tilt and automatic folding added everyday convenience. Even the Follow Me Home headlight function felt like the automotive equivalent of someone making sure you got indoors safely. By the end of our inspection, the design felt remarkably cohesive. Every detail seemed to belong exactly where it was, creating an SUV that looked contemporary and well-resolved.

Practical Meets Premium Inside, the cabin struck an excellent balance between

comfort and technology. Sensatec leather seats immediately elevated the atmosphere, while the Type 40's eight-way electrically adjustable driver's seat with memory function made it easy to settle into the ideal position. Ventilated front seats proved especially welcome during our drive. In this part of the world, that's less of a luxury and more of a sensible idea. The spacious, uncluttered layout was complemented by dualzone automatic climate control, ambient multi-colour lighting and thoughtful storage, including front and rear cup holders and centre armrests. Rear passengers also benefit from dedicated foot- and face-level air vents, while the 4:6 splitfolding rear seats make the cabin easy to adapt for whatever the day demands.

Digital Without Distraction Technology should make driving easier, not leave you wondering whether you've accidentally enrolled in an evening computer class. The Song Plus gets the balance right, offering plenty of technology without making every journey feel like a software update. Dominating the dashboard was BYD's 15.6-inch rotating touchscreen, paired with a crisp 12.3-inch LCD instrument display. Used vertically or horizontally, the screen remained responsive throughout our drive. Wireless phone charging, Apple CarPlay, Android Auto, FM/ DAB+ radio, front and rear USB ports and a 10-speaker Infinity sound system all contributed to a genuinely premium cabin. Everything worked together seamlessly, allowing the technology to complement the drive rather than dominate it. fact magazine

• CITY RIDES

Smoothly Does It As we pulled away, the Song Plus felt composed and responsive in city traffic. There was no hesitation when gaps appeared, while the 1.5T engine blended quietly into the background as speeds increased. Together, the petrol engine and electric motor produced a combined 319hp, with 550Nm of motor torque and 220Nm from the engine. Sport, Ordinary and Economical modes noticeably changed the Song Plus' character, while the all-wheel-drive system inspired confidence throughout our drive. Sand & Mud Terrain Mode broadened its versatility when conditions demanded. By the end of our route, the appeal of plug-in hybrid driving was obvious. With an electric-only WLTP range of 80km, fuel consumption of 5.8L/100km and a combined range of up to 765km, our only real consideration was where to stop for coffee.

The BYD Song Plus Type 40 delivers far more than impressive specifications. It is comfortable, practical, thoughtfully equipped and combines plug-in hybrid efficiency with everyday usability in a way that feels genuinely effortless. Most importantly, it never asked us to adapt to it. It simply got on with the job remarkably well. That's exactly what we'd want from an SUV we'd drive every day. ✤

There When It Matters Some vehicles constantly remind you how much technology they're carrying. The Type 40 took a different approach. Its driver assistance systems never felt intrusive. Blind Spot Detection and the Head-Up Display blended naturally into the drive, while Adaptive Cruise Control, Intelligent Cruise Control, Forward Collision Warning, Automatic Emergency Braking, Rear Cross Traffic Alert, Rear Cross Traffic Brake, Lane Departure Warning and Lane Departure Assistant quietly provided reassurance when we needed it. The 360-degree camera and front and rear parking radar proved especially useful in tighter spaces. Behind the scenes, Vehicle Dynamic Control, Traction Control, Hill Start Control and the integrated power braking system quietly got on with their jobs, allowing us to focus on the road ahead. By the end of our drive, we trusted the technology enough to forget about it. Considering it's a safety system, that's a true compliment.

Built Around Everyday Life As our driving experience came to an end, one thing was clear.

GO: CALL 800 1808 OR VISIT BYDQATAR.COM.QA FOR MORE INFORMATION OR TO BOOK A TEST DRIVE. 40

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“

"As we pulled away, the Song Plus felt composed and responsive in city traffic"

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• MOTORING NEWS

A LIMITED-EDITION, BESPOKE POWERHOUSE Aston Martin has introduced the Valen, the world’s most powerful front engined production car.

The latest V12 special from bespoke service, Q by Aston Martin, Valen is limited to just 150 examples worldwide. The most powerful front-engined vehicle in the company’s 113-year history, it boasts a 5.2-litre twin-turbo V12 engine now delivering 850PS/1000Nm and a 0-100km/h time of just over three seconds. Motorsport-inspired materials and lightweight options have enabled a weight saving of up to 110kg on the company’s existing V12 platform, allowing the Valen to deliver a top speed of around 344km/h. ENGINEERING Reinforcing Valen’s position, is a sharper-shifting, eight-speed ZF transmission, which uses race-proven shift strategies developed for Aston Martin’s Vantage GT4 race programme. To bring out the best from the V12 powertrain, Valen adopts a performance drive mode philosophy with Sport, Sport+ and Track modes, creating a true feeling of urgency and focus. New lightweight magnesium wheels are fitted as standard to further improve steering response and bring added polish to Valen’s wheel control and ride refinement. Focussed front and rear lateral stiffness delivers precise response and confident direction changes. Reduced roll and pitch motions to driver inputs increase agility over the core V12 platform while preserving a playful handling balance for maximum enjoyment. Through its new lightweight titanium exhaust system, Valen has a soundtrack to match its performance. The system has been developed specifically for Valen and features new micro mufflers enhancing the sound quality that’s such an essential part of enjoying a V12-engined car to the full. DESIGN Valen’s dramatic frontal treatment is characterised by deeply recessed slimline headlamp units hooded beneath the sharp leading edge of the plunging bonnet line. Together with the more angular treatment of the radiator aperture, bold geometric mesh grille and acutely angled front splitter, they create a distinctive character. 42

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The bonnet itself features a single top vent with perforations at the trailing edge. On each side, the traditional side strake has been sharpened and elongated and is now fully incorporated into a large functional vent. The strake feature extends almost the full length of the door before the swollen rear haunches widen to cover the rear wheels. The lower section of each side is dominated by a stepped sill, creating a tightly cinched waistline that emphasises the muscular front and rear fender sections. Sharp saw-tooth vortex generators positioned on the trailing edge of the sills pull high-speed airflow from beneath the car to reduce lift and generate downforce. New side-glass quarter windows add to Valen’s profile and unique identity. The rear-design treatment is equally bold. Instead of a fixed rear window and trunk lid, both features have been replaced by a solid tailgate. Featuring an aerodynamic wing in its upper section, the tailgate opens onto a sizeable boot. A bespoke full-width light bar sits beneath the large upswept tail. Below the vivid strip of light is a perforated panel to extract hot air from around the exhaust, which features a pair of high-set tailpipes mounted above the top of the rising rear diffuser. The show car is specified in a Q Ultra-developed paint colour, Satin Andromeda Red, which blends deep red, copper and rich golden highlights, shifting dynamically to intense undertones of blue. The interior of Valen has been developed around a clear principle of visual lightness, reflecting the significant mass reduction engineered throughout the car. Central to this is a slim centre console. Angled towards the driver, the inclined console creates a more focussed and controlled cockpit environment, reinforcing the connection between driver and machine. Valen’s cabin offers a choice of newly developed Sports Plus seats, designed to combine support with long-distance comfort, or lightweight carbon fibre performance seats for a more focussed driving experience. ✤ GO: VISIT ASTONMARTIN.COM FOR MORE INFORMATION.

MOTORING NEWS •

THREE DECADES ON THE ROAD Alfardan Automobiles is celebrating 30 years with BMW and MINI in Qatar, marking three decades of premium motoring, new technology and plenty of time behind the wheel. Some partnerships are built to last. Alfardan Automobiles is celebrating 30 years as the official importer of BMW and MINI in Qatar, a relationship that has been putting the two marques on local roads since 1996. Three decades later, the operation stretches well beyond the showroom. Alfardan Automobiles now runs service centres across Doha, including locations in the Industrial Area, Lusail Boulevard and Jery Al Samur, backed by manufacturer-trained technicians and advanced diagnostic technology. It also operates the region’s first dedicated BMW i workshop, offering specialist support for the marque’s growing electric line-up. There have been a few trophies along the way, too. Alfardan Automobiles earned the highest Grade A rating in BMW’s Warranty Services evaluation in 2025, after its Bodyshop received highly commended recognition at the 2024 Automechanika Dubai Awards. “Celebrating 30 years is a proud milestone for Alfardan Automobiles and a reflection of the trust our customers have placed in us over the past three decades. Together with BMW Group, we have remained committed to delivering exceptional

products, outstanding customer service and industry-leading aftersales support,” said General Manager Ayman Berjawi. With further investment in people, facilities and new technology on the agenda, the partnership is showing little sign of slowing down. Thirty years in, there are still plenty of miles left on the clock. ✤ GO: VISIT WWW.ALFARDAN.COM.QA/AUTOMOTIVE MORE INFORMATION.

FOR

QATAR-MADE EVS Qatar is getting its first electric vehicle factory, with locally made cars and vans set to be produced in Doha from 2028. While electric vehicles are already a familiar sight on the capital’s roads, within a couple of years, some of them could actually be built here as Qatar-based JTA International Investment Holding has teamed up with British EV company WATT Electric Vehicle Company (WEVC) to open the country’s first electric vehicle factory in Doha. According to British motoring magazine Autocar, production is expected to start in early 2028, with the factory initially producing around 5,000 vehicles a year. The first models are set to include a passenger car and a mediumsized delivery van, both engineered in the UK and manufactured in Doha under a “Made in Qatar” identity. Rather than simply bringing existing models to the region, the new vehicles are being developed specifically with the Gulf in mind. Particular attention will be paid to battery performance and cooling systems during the hottest months of the year, along with local driving conditions and how vehicles are typically used across the region. Both models will be built on WEVC’s lightweight PACES electric platform, which can be adapted to different types and sizes of vehicles. The first Qatar-made EVs are expected to be sold locally, with

plans to bring them later to other GCC countries and selected international markets. ✤ GO: VISIT JTA.QA FOR MORE INFORMATION. fact magazine

• PLUGGED IN

FUTURE POSSIBILITIES UNFOLD fact spent a week with the Samsung Galaxy Z Fold8 — discovering a foldable that brought a bigger screen, serious versatility and plenty of personality to everyday life in one market-leading device that demonstrates the future of fold technology.

Straight Into the Fold After a full week with the Samsung Galaxy Z Fold8, opening it to reveal the larger display had become second nature — and no less satisfying for it. The appeal was obvious from the start: a phone that handled everyday tasks comfortably when closed, then unfolded into a far more versatile device when we wanted to do more.

Light Work At 201g, the Galaxy Z Fold8 is Samsung’s lightest Fold yet, and we noticed the difference almost immediately. The wider 5.5-inch cover display was ideal for messages or a quick scroll through social media, while the 7.6-inch main screen came into its own when we wanted a broader view. At just 4.5mm thick when unfolded, it felt remarkably slim for something hiding a small tablet inside. It slipped into a pocket without making us feel as though we were carrying something that belonged in a bag. 44

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PLUGGED IN •

“

The wider 5.5-inch cover display was ideal for messages or a quick scroll through social media, while the 7.6-inch main screen came into its own when we wanted a broader view.”

Open for More Unfolded, the 4:3 Dynamic AMOLED 2X display proved especially good for reading and video. Websites looked less cramped, while longer articles were easier to settle into. The screen also remained clear enough for outdoor use. One UI 9, based on Android 17, made intelligent use of the format. Apps could run side by side, with up to three on screen and others available as floating windows. We quickly developed the confidence of people managing a trading floor, despite mostly juggling WhatsApp and maps, with the occasional restaurant menu thrown in.

Plenty in Reserve The Snapdragon 8 Elite Gen 5 for Galaxy kept everything running smoothly. Switching between apps remained fluid, even when streaming or multitasking more heavily. Storage ranges from 256GB to 1TB, with either 12GB or 16GB of RAM depending on the version. Battery life was reassuring. The Fold8’s 4,800mAh battery is rated for up to 26 hours of video playback, and in regular use it easily carried us through a full day.

Picture This The rear camera system pairs a 50MP main camera with a 50MP Ultra-Wide, while 10MP cameras sit on both displays. We found the main camera dependable in everyday situations, and the larger internal screen made reviewing shots particularly satisfying. Samsung also includes Dual Recording, while Galaxy AI and

Gemini felt well suited to the larger display. Keeping information visible while moving between tasks made the AI useful without letting it dominate the experience. It got on with the job without ever feeling like it was trying to chair the meeting.

Our Final Fold The Galaxy Z Fold8 slipped naturally into both our daily lives and work routines. It was easy to carry, responsive when we needed to get things done and versatile enough to suit whatever the day required. More importantly, the Fold8 opened up new possibilities for both work and downtime — and made unfolding a phone feel like something worth getting excited about. ✤ GO: VISIT SAMSUNG.COM FOR MORE INFORMATION. fact magazine

• 5 OVER 5

In Conversation with… Wael Maatouk

From his food and beverage (F&B) beginnings to leading hotels across several international markets, the Area GM of Hilton Doha has built his career from the ground up. He talks leadership, embracing change and the ambitious transformation now shaping the property’s next chapter.

You started your career in F&B before becoming a General Manager. How much did that experience shape your leadership style? Do you still have time to get involved in this side of the business? My F&B background has had a profound influence on the way I lead. F&B teaches you the importance of being present, understanding your operation from the ground up and, most importantly, listening to your guests and your team. It is a fast-paced environment where every detail matters and where success ultimately comes down to people working together with a shared purpose. 46

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As a General Manager, I still enjoy being close to the F&B operation. It remains one of the most dynamic parts of the hotel. Whether it is visiting a restaurant during service, speaking with guests or engaging with the team, staying connected to the operation keeps leadership grounded and relevant. Your career has taken you from Montreal to Riyadh, Dubai and Doha. Was there one move that changed your perspective on the industry? Every destination has shaped me in a different way, but moving

5 OVER 5 •

across such diverse markets has fundamentally changed how I view hospitality. My experience in the Middle East, in particular, has reinforced for me that hospitality is ultimately about understanding people. Working across different markets has taught me not to assume that one approach works everywhere. Great hospitality requires cultural awareness, adaptability and the ability to empower local teams while maintaining international standards. You've been involved in hotel openings, rebrandings and the management of established properties. Which of these experiences has challenged you the most, and why?

Since taking over Hilton Doha, what has been your biggest focus and what achievement are you most proud of so far? My biggest focus has been ensuring that Hilton Doha continues to evolve while remaining true to what makes the property special. One of our key priorities has been preparing the hotel for its next chapter. At the same time, we remain focussed on maintaining operational excellence and ensuring that our guests continue to receive the level of service they expect from Hilton. What makes me most proud is seeing our team embrace this journey. Transformation is never only about buildings or design; it is about people. When you see colleagues taking ownership and adapting to change, that is a real achievement.

Each experience has presented its own challenges, but rebranding an established property has probably been the most challenging. With a hotel opening, you have the opportunity to build the culture, standards and guest experience from the ground up. With an established property, however, you are evolving something that already has a strong identity and a loyal guest base. The real challenge is finding the right balance between respecting what guests already value and having the courage to introduce meaningful change. For me, successful transformation is not simply about changing the physical product or the brand. It is about creating a renewed sense of purpose across the entire organisation and ensuring that the guest experience evolves with it. That is what makes these projects particularly demanding, but also incredibly rewarding from a leadership perspective.

Looking ahead, what can guests expect from Hilton Doha over the coming months or years? Are there any new projects or developments in the pipeline that you can share with us? We are undertaking a significant transformation of the property, with a phased programme that will enhance our guest rooms, public areas, meeting spaces and several of our facilities and experiences. Guests can expect refreshed spaces, enhanced experiences and a continued focus on the elements that have always been at the heart of the property: exceptional service, distinctive dining and a strong connection to Doha. We are taking a phased approach to ensure that we continue welcoming and serving our guests throughout the transformation. Ultimately, our ambition is simple: to create a hotel that our guests choose not only because of where it is, but because of how it makes them feel. ✤ fact magazine

• BUSINESS IN FOCUS

LEADING WITH A SENSE OF PLACE

With a career spanning Europe, Africa and the Middle East, Dominik Strobel begins a new chapter at Andaz Doha, by Hyatt, bringing together his passions for people, F&B and experiences rooted in the culture and character of Qatar. 48

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BUSINESS IN FOCUS •

Your career has taken you across Europe, Africa and the Middle East. What have those different markets taught you about leading a hotel? Every destination has taught me that while cultures, guest expectations and market dynamics may differ, hospitality is ultimately about people. I've learned that successful hotels are built by empowered teams who understand their local community while embracing global standards. Those experiences have shaped my leadership style, which is collaborative and culturally curious. After leading Andaz Capital Gate Abu Dhabi, what drew you to Andaz Doha, and what do you hope to achieve here? Andaz Doha represents an exciting opportunity at a time when both the hotel and Qatar's hospitality landscape continue to evolve. What attracted me most was the opportunity to build on the hotel's strong foundation. My ambition is to continue elevating the guest experience, strenghtening our connection with the local community and establishing Andaz Doha as one of the region's most distinctive lifestyle destinations. Andaz hotels are known for reflecting the character of their destination. How do you want Andaz Doha to tell the story of Qatar in its own way? For me, Andaz Doha should be a gateway to experiencing Qatar beyond the traditional tourist attractions. Whether it's through locally inspired design, art, music, food or the conversations guests have with our colleagues, every touchpoint should offer an authentic sense of place. As someone who is also new to Qatar, I'll be discovering many of these stories myself. That makes the journey even more exciting because we're constantly learning, exploring and finding new ways to share the country's culture with our guests. If people leave Andaz Doha feeling they've connected with Qatar on a deeper level, then we've done our job well. You started your career in food and beverage (F&B). How has that shaped your approach to hospitality and what can we expect from Andaz Doha’s F&B offering? F&B will always have a special place in my heart because that's where my hospitality journey began. It taught me very early on that some of the most memorable guest experiences happen around a dining table, whether it's a special celebration, a casual conversation over coffee or simply sharing a great meal. At Andaz Doha, I see our restaurants and bars as much more than hotel outlets. They should be places where locals and visitors naturally come together, spaces that celebrate creativity, showcase local flavours alongside international influences and constantly surprise our guests with something new. Developing talent has been a strong focus throughout your career. What kind of team culture do you want to build at Andaz Doha? Looking back, one of the most rewarding parts of my career has been seeing colleagues grow into leadership positions themselves. Hospitality is a people business and I genuinely

believe that when you invest in your team, everything else follows. I want Andaz Doha to be a place where people feel trusted, respected and inspired to bring their personalities to work. The Andaz brand celebrates individuality, and I believe that should apply just as much to our colleagues as it does to our guests. My role is to create an environment where people feel empowered to contribute ideas, continue learning and enjoy what they do. When a team feels connected and motivated, guests can sense that immediately and that's what creates truly memorable hospitality. On a more personal note, after living and working around the world, what are you most looking forward to discovering about life in Qatar? One of the greatest privileges of my career has been experiencing different cultures, and every move has broadened my perspective. I'm looking forward to exploring Qatar beyond the hotel, discovering its traditions, cuisine, arts and the warmth of its people. I'm also excited to become part of the local community and understand what makes Doha such a unique destination. The more we connect with the culture around us, the better we can create authentic experiences that truly reflect the spirit of Andaz. ✤ fact magazine

• VOICE FROM THE KITCHEN

A TASTE OF HOME At Dusit Doha Hotel’s Benjarong, Chef de Cuisine Somruethai Suksamai is putting her own stamp on Thai favourites. We caught up with her to talk signature dishes, family recipes and her ultimate comfort food.

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VOICE FROM THE KITCHEN •

You’ve cooked Thai food in Thailand, India, Mexico, Switzerland, Nepal, Sri Lanka and Qatar. What’s one thing you’ve learned about Thai cuisine only by cooking it outside Thailand? One of the biggest things I’ve learned is how differently people experience Thai food around the world. In Thailand, we usually place everything on the table at once—appetisers, salads, soups and main courses—and enjoy them together, family-style. In many other countries, guests are more accustomed to eating course by course. Even something like Tom Yum is enjoyed differently. Thai people often have it alongside jasmine rice, while guests from other cultures may prefer to enjoy it simply as a soup. Cooking abroad has also taught me how important adaptability is. In some countries, authentic Thai ingredients can be difficult to find. When I was working in Mexico, for example, Thai sweet basil was not readily available, so I had to find the closest local alternative. But there are certain ingredients—such as lemongrass, galangal and kaffir lime leaves—that are essential because they give Thai cuisine its distinctive aroma and bold, layered flavours. Looking back at the chef you were when you first started out, what do you understand about the profession today that you didn’t back then? When I was younger, I was very focused on becoming ‘the boss’ and reaching the position of Chef de Cuisine. Today, my

perspective is very different. What matters most to me now is helping people around the world discover what authentic Thai food truly is. I want to share not only the flavours, but also the proper techniques and traditions behind each dish—how it should be prepared, step by step, and why every detail matters. What is your signature dish at Benjarong, and what makes it so special to you? My signature dish is the Lamb Shank Massaman Curry. What makes it special is the way we prepare the lamb, which is slowcooked for 48 hours with herbs until it becomes incredibly tender. The curry paste is also very personal to me because I adapted the recipe from my mother’s own Massaman curry. It brings together my professional experience and something from my family, which makes the dish especially meaningful. After spending your working life around elaborate restaurant food, what do you actually want to eat when nobody else is watching? Definitely Som Tum Pla Ra—papaya salad with fermented fish. I love its strong, distinctive flavours and could honestly eat it every day. It has also been part of my story since before I was born. My mother told me that when she was pregnant with me, she craved Som Tum Pla Ra constantly and ate it almost every day. So perhaps my love for it started very early! ✤ fact magazine

• CULINARY SPOTLIGHT

A TABLE WITH A VIEW Leaving Doha behind, Sirine Boudjadi heads north-west to Qissa at Our Habitas Ras Abrouq for a laid-back lunch where the peaceful setting is every bit as memorable as what's on the plate.

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CULINARY SPOTLIGHT •

n hour's drive from Doha isn't exactly your average lunch plan but my first visit to Our Habitas Ras Abrouq quickly proves it's worth the trip. Tucked away on Qatar's north-west coast, it's the kind of place you visit as much for the change of scenery as for the destination itself. After spending the morning unwinding at the resort's spa, I'm more than ready for lunch, and Qissa, the property's all-day dining restaurant, feels like the ideal next stop. Overlooking the pool and the sea, the restaurant immediately sets the tone. The atmosphere is relaxed, nobody seems to be in a hurry and the natural wood interiors, woven light fixtures and earthy colours blend seamlessly with the landscape outside. Before the experience begins, I'm handed the restaurant's signature Hakuna Matata, a refreshing mix of apple juice, grapefruit juice and a hint of lemon. Light, fruity and just tart enough, it's definitely what I’d want to be drinking by the pool on a warm afternoon.

Around The Table To give us a proper introduction to the kitchen, the team has put together a selection of signature dishes and bestsellers. The Lamb Harees arrives first and it's every bit as comforting as expected. Traditionally slow-cooked, the barley has almost melted into the rich lamb broth, creating a thick, creamy texture that feels somewhere between a risotto and a porridge. Tender lamb is folded through the dish before it's topped with crispy fried onions and finished with pomegranate molasses, whose gentle sweetness lifts every spoonful. To lighten things up, the Date & Rocket Salad does the job perfectly. Made with locally fact magazine

• CULINARY SPOTLIGHT

grown jarjir lettuce from Heenat Salma Farm, roasted beetroot, dates, olives, walnuts and crisp radishes, it's colourful, fresh and packed with contrasting textures. By this point, the table is beginning to fill up. The Fiery Potato & Egg isn't technically a main but it's impossible not to order if you're sharing. Crispy French fries are loaded with slices of chorizo, fried eggs and generous dollops of garlic aioli. The Honey Halloumi Saj keeps things comforting, wrapping golden grilled halloumi in warm saj bread with creamy chilli sauce, mashed avocado and sidr honey from Heenat Salma Farm. Simple yet satisfying, it's proof that vegetarian dishes don't have to play second fiddle. The House Club has even more personality. Layers of marinated chicken, tomato, lettuce and creamy Akkawi cheese, also from Heenat Salma Farm, are tucked between toasted bread, with a generous side of crispy fries and a toum sauce that deserves to be used on just about everything.

More To Come If fish is more your thing, the Roasted Salmon won't disappoint. Served on a bed of bulgur with roasted carrots and celery, the salmon has flaky flesh, while the sun-dried tomato butter adds plenty of depth. If you're after something more substantial, the Steak Frites is the obvious choice. Thick slices of grilled sirloin are served alongside golden fries and a rocket salad, but it's the pomegranate glaze that really makes the dish. Its bright acidity cuts through the richness of the beef, stopping every bite from becoming too heavy and adding sweetness to complement the char from the grill. Dessert is just as tempting and if I had to pick a favourite, it would be the Chocolate Tart. Roasted pecans, whipped cream and a 54

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dusting of cinnamon add plenty of contrast in both flavour and texture. The Coconut Basbousa offers something completely different: soft and soaked in fragrant orange blossom syrup, it delivers coconut in every bite while remaining light enough to finish the meal on a refreshing and slightly less decadent note. After working my way through so many of Qissa's signature dishes, one thing is clear: the kitchen more than delivers. But as good as the food is, it's the setting that makes me wish I had a little longer to stay. It's calm, peaceful and feels a world away from the city. Sure, getting to Our Habitas Ras Abrouq takes a little planning but once you're here, you'll be glad you made the trip. ✤

GO: CALL 4023 0666 FOR MORE INFORMATION OR TO MAKE A BOOKING.

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• ON THE MENU

THURSDAY JUST GOT TASTIER Every Thursday from 5.30pm, Miss Wong at Hilton Salwa Beach Resort & Villas turns its attention to Peking Duck and Dim Sum. Sirine Boudjadi went along hungry to see what’s on the table.

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ON THE MENU •

resh from a hammam and a seriously relaxing massage at Hilton Salwa Beach Resort & Villas, I had reached that very specific post-spa stage where bliss quickly turns into hunger. Luckily, everything was already sorted, with a table waiting for me at Miss Wong to try the Dim Sum & Peking Duck menu, a special offering served every Thursday night. I was welcomed by the lovely Jessika, who immediately handed me a strawberry and lemonade welcome drink. Very much appreciated, considering the few outdoor steps between the spa and the restaurant had been enough to make me feel the heat again. Better still, there was no hanging around waiting for food, exactly what I wanted at that point. Before I knew it, the table was already filling up with the duck (half or whole, depending on your appetite), sliced on a large platter, its lacquered skin still intact on top of the meat. On the side were the usual accompaniments for assembling your own bites: soft steamed pancakes, cucumber, leek and hoisin sauce. The chef, Dai Chuanyang, talked me through a preparation that takes considerably longer than the few minutes it takes to demolish the finished thing. The duck is seasoned inside and out with spices, ginger and spring onion, plus a house mix of salt and sugar, before spending two nights in a fan-assisted chiller to dry. It’s then roasted at 220°C for around 45 minutes. The result on the plate was a glossy, deeply browned skin over neatly sliced meat, with the seasoning landing somewhere between sweet and salty.

Pick, Dip, Repeat The dim sum arrived all at once, so I could pick and mix as I went rather than follow any specific order. I started with the Vegetable Spring Rolls, fried until golden with a properly crisp-looking shell. Inside were carrots, cabbage, pak choi and mushrooms. The Steamed Vegetable Dumplings were probably the most eyecatching of the lot, with their bright green, slightly translucent wrappers neatly pleated. The colour, the chef explained, comes from spinach. The filling combines carrot, cabbage, mushroom and water chestnut, the latter adding a bit of crunch against the softer vegetables and steamed wrapper. The Chicken Siu Mai looked much more classic, but were an easy win, with chicken thigh, spring onion, mushroom and ginger. Things got even more interesting with the Fish & Black Truffle Siu Mai. These came in black wrappers (the colour comes from squid ink), topped with bright orange fish roe, filled with sea bream and finished with truffle oil. Between the fish, truffle and squid-ink wrapper, this was certainly a more elaborate take on siu mai. I also tried the Corn & Fish Dumplings. The sweetcorn made sense here as a sweeter counterpoint to the fish without turning the dumpling into something overly complicated. All the dim sum were served with soy and chilli sauces on the side, so I could add an extra salty, umami hit or a bit of heat as I went.

On The Sweeter Side With quite a lot happening on the table, I swapped my welcome drink for one of Miss Wong’s signature mocktails, the Dragon’s Gift, a very refreshing mix of pear, mint, mandarin, passion fruit purée and apple juice. I still had room for dessert (or at least fact magazine

• ON THE MENU

convinced myself I did), so two final plates soon followed. First up were the Pumpkin Pies with Red Bean Paste, which looked nothing like the slice of pie their name might suggest. Four small, golden-orange rounds were lined up with condensed milk on the side for dipping. Pumpkin is actually used in the dough, giving them their colour, while the centre hides a sweet red bean paste. To make the filling, the red beans are soaked in water for one to two days before being steamed for around one to two hours, then mixed with sugar. The Custard Buns went in a completely different direction. Soft, fluffy and steamed until pillowy, they’re essentially little clouds of dough hiding a rich egg custard centre. Between bites, I also had time to take in the surroundings. Miss Wong goes big on black, red and gold, with Chinese characters running across glossy walls, red leather banquettes and geometric gold-and-white lights hanging overhead. An open kitchen takes centre stage, so you can catch glimpses of the chefs at work, while the large arched windows bring plenty of natural light into what could otherwise feel like quite a dark space. The overall look is bold without distracting from what’s happening on the table, and, by that point, a lot had happened on mine. Turns out, a hammam followed by Peking duck and a table full of dim sum is a pretty solid way to spend a Thursday evening. ✤

GO: CALL 4423 6666 FOR MORE INFORMATION OR TO MAKE A BOOKING. 58

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• FLAVOUR HUNT

ONE MORE PLATE Faced with a menu full of Lebanese classics, Sirine Boudjadi does the only logical thing at Al Nafourah Garden in Hyatt Regency Oryx Doha: order a little bit of everything and let the sharing begin.

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FLAVOUR HUNT •

inding a terrace in Doha that actually feels like a little escape isn't always easy, especially during summer. But Al Nafourah Garden somehow makes it work. Hidden inside Hyatt Regency Oryx Doha, it's all palm trees wrapped in fairy lights, water features and cosy cabanas that make you forget you're in a hotel. If you're not brave enough for the heat (fair), there's a lovely indoor dining room too. Either way, the menu is built around Lebanese sharing plates, so come hungry.

Made For Sharing Lebanese food is one of those cuisines where ordering just one or two dishes never really makes sense, so our table fills up pretty quickly. Warm Arabic bread lands beside bowls of creamy hummus, silky enough to scoop up generously and finished with plenty of olive oil. We keep going back and forth between that and the muhammara, which brings extra punch. It's slightly sweet from the roasted peppers, crunchy thanks to the walnuts, while the pomegranate molasses adds a subtle tangy kick. A couple of salads soon join the spread. Fattoush is topped with one large crisp sheet of toasted bread, ready to be cracked over the salad before digging in. Underneath, tomatoes, cucumbers, radishes, onions and plenty of fresh herbs are lifted by a punchy sumac dressing. Alongside it sits the Beetroot Rocca Salad, packed with beetroot, mixed leaves, cherry tomatoes, walnuts and fresh herbs, all lightly dressed with lemon and olive oil.

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• FLAVOUR HUNT

It starts getting difficult to decide what to go back to first when the hot mezze make their appearance. The Eggs with Kawarma arrive in a hot skillet, the sunny-side-up eggs sitting over savoury minced lamb. For something with a little more spice, we move on to the Sujuk, where spicy beef sausages and sautéed vegetables bring a bit more heat to the table. By then, the Lahem bil Ajin has already been picked apart, its crisp flatbread topped with spiced minced beef, tomatoes and pomegranate molasses disappearing almost as quickly as it's served. It’s now time for the mains and we're convinced the team ordered far too much... but we’re here for it! The Mixed Grill Platter feels right at home among the mezze. Chicken, kofta, lamb and lamb chops are arranged on one huge platter with bread on the side, ready for wrapping. Sitting alongside it is the restaurant's signature Orfali & Orzo Rice, and it's easily our favourite dish of the night. Beautifully presented, it delivers just as much on flavour with thick slices of beef and lamb roulade resting on creamy orzo. Cutting into the roulade reveals just how tender it is, while the creamy orzo brings another layer of texture to every bite.

Sweet Ending Even after all that, dessert still sounds like a good idea. First up, the Charcoal-Grilled Kunafa, still warm, golden on top and served in the pan. As soon as we cut into it, the crisp kataifi pastry reveals soft, stretchy cheese underneath, with just enough syrup to bring everything together. It's easy to see why kunafa is such a classic! We round things off with the Baklava Plate, an assortment of bitesized pastries filled with different nuts and finished with a light coating of honey. It gives us the perfect excuse to keep chatting over tea and coffee instead of calling it a night. We'll deal with the 62

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scales tomorrow. For now, we'll just say Al Nafourah Garden gets everything right: a gorgeous garden setting, Lebanese classics designed for the middle of the table and portions generous enough that ordering ‘too much’ feels like part of the experience. ✤

GO: CALL 6608 5806 FOR MORE INFORMATION OR TO MAKE A BOOKING.

WHERE C U LT U R E S MEET

R H Y T H M S T H AT CO N N E C T N I G H TS T H AT STAY A B OVE D O H A

I N T E R CO N T I N E N TA L DOHA THE CITY

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• FOODIE CORNER

TEA WITH A TASTY TWIST SD discovers there’s more than just great brews and cakes on offer on a visit to AtTEAtude.

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FOODIE CORNER •

tTEAtude at Alwadi Hotel Doha - MGallery Collection is more than just a tea house. We know and love the afternoon tea, but there's so much more to discover here. Beyond the delicate pastries and perfectly brewed coffees lies an impressive menu with thoughtfully curated dishes. The vibes are classy but casual, with soft velvet couches and coffee tables. Don't expect a typical diner – AtTEAtude is a great spot to mix, mingle, sip on beverages, eat delicious food and have a fun day out. While we settle in, the outlet manager Khalil introduces himself and assures us we're in good hands this morning. We're here to try the breakfast today. It's called Chic Mornings on the menu and is very reasonably priced with a bakery basket, a salty dish, a sweet dish and tea or coffee. The bakery basket sets the tone beautifully. Freshly baked buttery croissants, including a chocolate-filled one, sit alongside a fruity Danish and a soft bread roll. It’s the perfect start, but we do have to restrain ourselves a little as we could easily fill up here. We try the Royal Eggs Benedict and the Morning Tartine. The former is classic, no surprises, and just what we want from this breakfast favourite. The hollandaise sauce is silky and rich, and the brioche bun is baked fresh. The light saltiness from the smoked salmon balances the sweetness of the bread nicely. The Morning Tartine has eggs and feta cheese on avocado toast. A properly comforting start with the tart saltiness of the fact magazine

• FOODIE CORNER

cheese balancing the creaminess of the avocado. We also try the Loaded Breakfast Skillet, which is a good choice for someone wanting something a bit more indulgent. With eggs, bacon, cheese and onion, it’s a full meal in a pan, flavourful and satisfying, and we immediately feel a burst of energy from all the good macros in this dish. Hsu is our hostess for today and something about her feels so relaxing. She's just the person for the perfect breakfast experience. While we're discovering that AtTEAtude's breakfast isn't just great value and the food is definitely never compromised, we are a little intrigued by the lunch menu too. It’s nearly midday and we're late risers, so what's to stop us from turning this into brunch and exploring some afternoon comfort food, too? The lunch menu looks interesting. There are a few familiar names and some have interesting twists, so we’re eager to tuck in. The Chicken Fattoush is actually a really cool idea. It's a cold salad and the protein addition keeps it really satisfying while also being light and refreshing at the same time. On one of our calorie-counting days (very rare, but they happen every now and then), this could be an entire meal. The Quinoa Beetroot Salad is such a surprise. We’re not big fans of beetroot, but we find that this preparation is able to bring out the pure flavours of the vegetable and elevate it with the right accompaniments. Raisins add mild sweetness and crumbled shanklish cheese balances it with saltiness. This could be the perfect summer salad, along with that Chicken Fattoush of course. The Beef Satay Skewers come in an incredibly generous portion: four skewers with large chunks of perfectly cooked beef, rich and lightly gamey and drizzled with a creamy satay sauce, alongside egg-fried rice. The Asian flavours really come through and this is a premium main course indeed. We also try the Charcoal Lamb Kebabs served over Qatari 66

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Machboos rice and grilled vegetables. The kebabs are tender, well spiced and very juicy, a nice nod to local flavours among all the international options. If you're looking for a leisurely lunch on the weekend or even an express weekday option, this is an unbeatable deal for the quality, variety and portion sizes. We take our final sips of the homemade iced tea and we're ready to wrap up. This was a lovely way to kick-start our weekend morning (and afternoon). What started as a casual breakfast turned into hours of good food and we didn't even realise how quickly the time passed. As we walk towards the exit, we notice the terrace bathed in daylight. It looks cosy and fabulous, making AtTEAtude seem especially appealing for the cooler months. But meanwhile, for some respite from this blazing hot summer, you'll find us here on a weekend enjoying a ‘Chic Morning’. ✤

GO: VISIT @ALWADIDOHAMGALLERY ON INSTAGRAM OR CALL 4009 9999 FOR MORE INFORMATION OR TO MAKE A BOOKING.

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• STAYCATION

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STAYCATION •

ART DECO GLAMOUR IN THE HEART OF WEST BAY Classic elegance coupled with exceptional standards of service greeted Liz O’Reilly on a visit to Waldorf Astoria Doha West Bay.

he original Waldorf Astoria is a property of legends. Not just for its iconic art deco façade and décor but also for the sheer glamour of its storied history. I have to admit, I’m a bit of a sucker for all things 1920s and ‘30s, it was such a romantic era, so a trip to Doha’s own art deco gem was a topic of much anticipation. From the moment I stepped from the car into that luxuriant entryway, beneath the hotel’s faithful interpretation of the original’s art deco exterior, it did not disappoint. The lobby is impressive, to say the very least. Black and white floors edged in elegant solid black lines impart a distinct sense of occasion. An oversized Tiffany clock, an homage to the New York City original, is a striking focal point with velvet seating in softest Tiffany blue adding to the overall ambience. To the side of the lobby, the entrance to the oh-soelegant Peacock Alley – named for the alley that joined the original Waldorf and Astoria hotels – peeks out, the white baby grand piano that provides gentle accompaniment to a scrumptious afternoon tea, offering a glimpse of joys to come.

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• STAYCATION

The Suite Life Check-in was quick and efficient and I was soon headed up to my King One-Bedroom Suite – regal by name and regal by nature. Again, black and white décor with antiqued mirrored surfaces evoked an art deco feel. A generous living room featured a plush sofa, which pulls out to form an extra bed, along with deep, comfortable velvet chairs. A desk was useful for work that really couldn’t wait and a dining table meant I could feast on room service in comfort. Rounded furnishings and abstract artworks imbued an ambience of golden-age elegance and tea- and coffee-making facilities added to a space clearly designed for relaxing. The spacious bedroom featured a speckled floor, velvet tub chairs in palest blue and floor-to-ceiling windows offering views over the city. An enormous walk-in wardrobe spoke of visitors heading out to high-class events in their finery. While, for me, the bathroom was the ultimate pièce de résistance. A wide, trough-style sink was served by jazzage taps, walls and floors were in richly veined grey marble and black surfaces and mirrors picked up the bedroom’s décor. A walk-in shower and deep soaking tub completed the setup which almost felt like having my own private spa. The whole space was deeply peaceful and, with 400-thread-count sheets, I could easily have hopped into bed right then and settled in for the night but there was exploring to be done and I wanted to discover if the rest of the property could possibly be as gorgeous as the lobby and my rather splendid room.

Destination Dining I headed down to Peacock Alley, where I was just in time for afternoon tea. The surroundings here are gorgeous: stunning multilevel chandeliers glitter above soft, rounded sofas and chairs with stools in the ever-present Tiffany blue velvet. I could imagine Truman Capote’s ‘Swans’ hanging out in the original and felt somewhat under dressed as I took my seat among groups of elegant ladies and gentlemen chatting and conducting business. Delicious crustless sandwiches soon arrived with plenty of variety served, of course, on a cute three-tiered stand. My favourite was the classic cucumber, which boasted a delightful combination of sharp labneh and very fresh, crunchy cucumber topped by earthy roasted beetroot chips which stood out against the nutty bread and made the sandwiches look even prettier. A selection of little cakes followed, which I greedily took to my room so I would have space for the scones – served warm, straight from the oven. The almond flavour was a particular hit, dollops of fresh cream and rich jam adding the perfect accompaniment to the lightly, fluffy bun. Heavenly. During my stay, I also visited Yun, which serves modern Chinese cuisine. Found on the 44th floor, up in that very impressive roof space you can spot from below. The outlet, with its incredible panoramic views, functions as both restaurant and lounge with a contemporary feel. The deep crimson furnishings were elevated by touches of 70

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STAYCATION •

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• STAYCATION burnished gold making for a truly luxe atmosphere and the menu certainly lived up to the high-class feel. We sampled chicken potstickers – deeply savoury and satisfying with their piquant mix of minced chicken, garlic and crispy greens – and the Cantonese dim sum favourite, shrimp dumplings, pillowy, glossy and-oh-so flavourful. I had breakfast throughout my stay at MURU – and was immediately sad I wouldn’t be there to experience brunch. The place is amazing! Swathes of blooms hang from the ceiling, lighting takes on sculptural forms and an abundance of South American artefacts, books and masks imparts a distinct sense of place. I can imagine that, with a touch of brunch-style sass, this spot would be really hopping. For breakfast though, the feeling was somewhat calmer and the buffet selection super impressive. I went for poached eggs – perfectly cooked, soft and runny – and avocado toast with a light dusting of chilli flakes. I must admit, I was tempted to over indulge, just the sight of a full honeycomb is enough for me to lose all sense of reason, but, knowing a trip to the gym and a massage were on the cards, I contented myself with the deeply nutty sourdough and made a note to return after the summer when breakfast will be back in its regular spot at Tribeca, which I am assured puts on an equally sumptuous spread.

The Wellness Factor After a little post-brekkie lie down – rude not to make the most of the superbly comfortable bed – I headed up to the four-floor wellness area, one of the largest I’ve ever encountered. The gym and indoor pool feature floor-to-ceiling windows, the incredible views out over the city making a workout, with virtually every piece of kit you can imagine, seem somehow less painful. But I was really there for the spa, where the black, cream and brass of the art deco era carried over into a space of quietly elegant tranquillity. My therapist led me to a massage suite where I settled in for a deeply relaxing treatment with gentle stretching, aromatic oils and some much-needed silence. The spa also offers an amazing range of options from the Alphasphere sensory room to a Lemi quartz crystal bed for warm sand therapy and a rain walk and ice fountain – the latter, along with MURU’s brunch, is definitely in my future. All too soon, it was time to bid farewell to both the spa and to Waldorf Astoria Doha West Bay, but I can safely say the whole experience was one that made quite an impression. From the welcome to the amenities and from the excellent food to the overall art deco elegance, this is a property I will surely return to – as you can see above, I’ve even been making notes for my next visit. ✤

GO: CALL 4008 9000 FOR MORE INFORMATION OR TO MAKE A BOOKING. 72

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• SPA IN FOCUS

WELLNESS WITHOUT THE WEEKEND AWAY Sirine Boudjadi discovers what happens when the Zulal Wellness Resort by Chiva-Som experience swaps its tranquil coastal setting for the heart of Msheireb.

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SPA IN FOCUS •

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• SPA IN FOCUS

f you’ve ever been to Zulal Wellness Resort by ChivaSom, you’ll know the feeling. As soon as you arrive, you’re completely disconnected from everyday life. So, when I heard that Zulal had opened a Wellness Experience Boutique right in the middle of Msheireb, I had one question: could it actually recreate that feeling in the city? Turns out, pretty well. I’ve been to the resort before, and the similarities are obvious: the familiar Ibn Sina-inspired artwork greets you at the entrance, alongside references to the heritage of Traditional Arabic and Islamic Medicine (TAIM) and a corner dedicated to herbal drinks. The main pillars of its wellness philosophy are here too, making it an easy introduction to the resort or a convenient alternative when you don’t have time to disappear up north every time your shoulders start protesting. I was warmly welcomed by Salim before meeting Dr Mubaris Ahamed, Holistic Health Manager and TAIM Specialist at Zulal Wellness Resort. Whichever treatment you choose, a consultation comes first. In my case, that was particularly useful because I was about to try hijama for the first time.

Going Traditional I already knew what cupping was, and I’d seen the tell-tale circles on people’s backs. Practised for centuries across different cultures, including within Arabic and Islamic healing traditions, cupping can take different forms. Dry cupping uses suction cups only, while hijama, or wet cupping, involves making tiny superficial incisions before 76

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the cups are reapplied to draw out a small amount of blood. Dr Mubaris, who has more than 15 years of experience, went through an extensive checklist, from blood pressure and medication to when I’d last eaten, before deciding how to proceed. Aftercare came with its own set of instructions too: no shower for eight hours and no exercise, sauna or steam room for 24, to name just a few. It was a lot more considered than I’d expected. After assessing me, Dr Mubaris opted for a mix of dry and wet cupping. He was cautious without making the whole thing feel scary, explaining what he was doing and checking with me before every new step. We started with a manual massage, then came the cups. Different sizes were placed across my back, shoulders and trapezius, with the suction pulling the skin upwards underneath them. According to him, the pressure can be around three times stronger than what you’d get from the hands. Weirdly, though, I found it easier to handle. There’s no forgetting that you have several cups suctioned to

your back, but once they were all in place, I was surprisingly relaxed, even more than during a regular massage. The wet part was the bit I’d been slightly apprehensive about, but it was far less dramatic in practice than it sounds on paper. My imagination had apparently taken the words ‘tiny incisions’ and run rather wild with them. At the end, he even showed me the blood that had been drawn and talked me through what he observed (not one for the squeamish) before sending me off with a few recommendations. I slept particularly well that night, which is worth noting. The only thing that stuck around was the evidence: the circles on my back ranged from light pink to much deeper shades and were still very visible the following days. They didn’t hurt, but if you have plans involving a backless dress, perhaps reschedule one of the two.

Multitasking, But Make It Wellness My wellness-meets-beauty itinerary wasn’t over yet. In the room next door, Wanida was waiting for me for an OV Diamond Facial and an IV infusion. Whenever I see two treatments booked back-to-back, I automatically assume I’m about to lose half my day. Then I remember I’m in Qatar, where convenience is practically an art form. The therapist suggested we multitask: while she worked on my face, I could have the IV infusion at the same time. The infusion contained a cocktail of vitamins and nutrients (A, D3, E, C, several B vitamins including B2, B6 and B12, plus nicotinamide, folic acid, pantothenic acid and biotin) delivered directly into the bloodstream. I wasn’t expecting to emerge with superhuman energy but as an add-on that required precisely zero extra time, I could see the appeal. Meanwhile, considerably more was happening on my face. The OV Diamond Facial is less classic facial, more full-scale skin overhaul, combining cleansing, exfoliation, extraction and hydration with an impressive line-up of technology. After a deep cleanse and pore extraction came CO2 treatment, ultrasonic technology, microcurrent, serum infusion, LED and oxygen therapy, targeting everything from texture and congestion to hydration and firmness. And that, for me, is where this facial wins. I love a relaxing treatment, but if I’m booking a facial, I want more than 60 minutes of nice-smelling products followed by a glow that disappears before dinner. Straight afterwards, my complexion looked brighter and less tired, with more definition around the contours. The real test came the following morning. The initial redness was gone, but the brightness wasn’t. My skin still looked fresh, smooth and rested, basically the version of my face I’d quite like to wake up with every day. Between that and the unusually good night’s sleep after my hijama session, I was starting to think this mini Zulal experiment was doing rather well. ✤

GO: CALL 6640 0566 FOR MORE INFORMATION OR TO MAKE A BOOKING. fact magazine

• TRAVEL

CENTRAL, STYLISH AND A FOODIE’S DREAM Chirine Halabi found an upgraded property that ticks all the boxes on a visit to Sheraton Cairo Hotel & Casino in Egypt.

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TRAVEL •

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• TRAVEL

landed in Cairo in the late afternoon and jumped straight into a taxi to the Sheraton Cairo Hotel & Casino. Classic me, I left my phone in the cab. Absolute nightmare. But the minute I got to the hotel, I told reception and they put me in touch with Moustapha at concierge. I’m still thanking him now. Within an hour-and-a-half he’d tracked down my phone and got it back to me. He was brilliant all week, really. He helped me with my tour taxi bookings, gave me all the local tips, and was behind the whole ‘find my phone’ mission. The service was just excellent from the start. The second I walked into the hotel I felt the buzz. The lobby is massive and bright, all marble and big comfy sofas, and it’s such a Cairo crowd. Gulf families, a few European groups, locals in for the weekend. Everyone talking over each other in Arabic, English, French. I love that. You feel like you’re right in the middle of it. Check-in was on the first floor. It was busy, but quick. No faffing. The staff were lovely and really efficient. While I was there I also asked Moustapha about distances because I hate being stuck miles from everything. He said 20 minutes by taxi to the Pyramids of Giza, same to the new Grand Egyptian Museum, which I was dying to see; 15 minutes to downtown, Tahrir Museum and the Cairo Tower. Perfect. Central without the traffic nightmare. I had a Panoramic Nile suite in the North Tower on the 10th floor and I honestly had a little moment on entering. It’s stunning. Because it’s on the corner you get the Nile on two sides. One side has a sofa facing the water, the other looks 80

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TRAVEL •

out over the city lighting up at night. The room itself is big. King bed that you just sink into, and they even have a pillow menu which I’m a huge fan of, particularly as I love being surrounded by different kinds of pillows when I sleep. I had two firm and two soft and slept brilliantly. The bathroom is huge too, all marble, with two separate lavatories which is a godsend, and the toiletries were proper ones, not those tiny bottles. But the thing I loved most was the balcony. Coffee out there in the morning with the river in front of me. Heaven. The North Tower has just been redone so it feels really modern and sleek with smart lighting and loads of plug points. The South Tower is still the more classic Sheraton vibe. Someone told me most of the rooms here have Nile views and I believe it. Even up on the 26th floor in the Club Lounge, the view is incredible. You can see all the way to the pyramids. It’s the biggest Club Lounge in downtown Cairo and it’s such a great spot for a refreshment in the evening. The hotel’s been there since the ‘90s so it’s got history. There are staff who’ve worked here for 30 years. And couples come back years later to do anniversaries in the same place. That gives it a bit of soul. You really don’t need to leave. The gym is decent and not crowded. And the pool outside is gorgeous. Big, clean, with waiter service so you don’t have to move, and lifeguards on duty. I ordered a Greek salad and a delicious burger, loved the food and sympathetic service. As a matter of fact, food was a big win for me. I tried Giannini’s New York Italian the first night I checked in. Chic, high ceilings, open kitchen. We started with burrata fact magazine

• TRAVEL

salad that was just perfect. The four-cheese pizza was surprisingly light. But the Angus Beef Tagliata was the one. Cooked perfectly, so tender, with creamy mash and caramelised onions. I’m still thinking about it. The next night I went up to Botanica Twenty Five on the rooftop. Completely different. Buzzy, modern, with the most insane view of Cairo at night. It’s all sharing plates with big portions. I became obsessed with the Korean fried chicken. Crispy, sticky, sweet with spicy chilli sauce with sesame. I had it with friends and it was exactly the kind of night I wanted, made all the better by the talented live singer, whose voice was amazing and added a great touch to the atmosphere. Before leaving, we were presented with some parsley seeds to take away. I’m hoping that once we return home, we can make good use of them. For my last night I tried Sapporo. I started with California and Philadelphia rolls, which were really fresh, then tried the teppanyaki with Brazilian premium beef. The chef puts on a show and the meat was excellent. So, if you’re a meat person, you’ll be happy here. I also had room service one afternoon. It came fast and looked great. Grilled meats, chicken molokhia, my favourite which I couldn’t miss on a visit to Egypt, creamy hummus, bright, fresh Caesar salad, warm Egyptian bread and chips. I was impressed that, even in the room, the standards are maintained. Who would I send to Sheraton Cairo Hotel & Casino? Honeymooners who want that romantic Nile view. Groups of friends who want to go out and about. And anyone 82

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TRAVEL •

coming to Cairo for the first time who doesn’t want to waste hours in traffic. You can visit the Pyramids in the morning and be back for a swim by 3pm. The property has kept its heritage but it’s had a proper refresh. The service was excellent and it starts with people like Moustapha. For three nights I felt looked after but also right in the middle of the action. Comfortable rooms, good food, brilliant location. And that’s exactly what you want from Cairo. ✤

GO: WWW.SHERATONCAIRO.COM fact magazine

• NEW & NOW

FOR HER

fact brings you the latest must-haves from the beauty and grooming world… from skincare to scents and make-up. GUERLAIN Abeille Royale Night-Taping Treatment Night Cream Designed to target the skin’s natural repair cycles at night, this cream harnesses three repairing Black Bee honeys to stimulate the skin’s self-repair mechanisms. Its patented FaceTaping technology promotes collagen production and skin tissue cohesion, while a sheathing texture, composed of 96% naturally derived ingredients, delivers a lifting effect overnight.

HUDA BEAUTY Lip Contour Stain The iconic grease-proof lip stain gets an upgrade with a more comfortable, non-drying feel and an improved, overfilled applicator for an ultra-smooth glide. Three new shades, including Huda’s new favourite, Rosy Mauve, expand the lip liner wardrobe, while a viral application technique taking over social media creates a soft, feathered ombré effect by blending the stain from the lip line and outer corners towards the centre.

DIOR Dior Capture Intensive Essence Lotion This reinvented lotion deeply hydrates the 10 layers of the epidermis for 24 hours while reinforcing the skin barrier. Its OX-C Treatment optimises oxygen transport and ATP synthesis, while the exclusive Metaboline complex targets essential regeneration proteins. Lily extract further boosts skin regeneration for a refined, smoothed and more even complexion.

DR. BARBARA STURM Everything Bronzing Drops For effortless, everyday radiance, these drops deliver a natural, sun-kissed bronze while hydrating and smoothing the complexion. The blendable, buildable, noncomedogenic formula features hydrolysed yeast extract and avocado oil to hydrate and plump, red clover extract to reduce the appearance of pores and cocoa seed extract to defend against oxidative stress. Light-reflecting pigments enhance radiance and blur imperfections, leaving skin with a soft-focus, luminous finish.

SHEGLAM Eye of Sauron Blush Part of The Lord of the Rings X SHEGLAM Collection, this blush brings Middle-Earth to the make-up bag. It begins as a fiery orange-toned colour before adapting to the skin’s unique pH, revealing a softer, more personalised flush. Its design, inspired by Mordor’s most infamous eye, adds a playful fantasy touch to everyday glam.

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FOR HIM

• NEW & NOW

BEVEL Body Cream Rich yet fast-absorbing, this body cream restores moisture, smooths skin and delivers lasting hydration without a sticky or oily residue. Cocoa butter, shea butter and olive oil help nourish and soften, while the formula supports the skin’s natural barrier and is finished with the signature Supreme Oak scent. 86

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DIOR

LANEIGE

Sauvage Extrait An intense, lingering extrait de parfum, this sophisticated fougère elevates the iconic Sauvage accord with a new woody chiaroscuro duality. Oud wood features for the first time, joined by dark Atlas cedar and Indonesian patchouli, while pale Virginia cedar and luminous vetiver harmonise with the signature Ambroxan of Sauvage and its floral accord of Provençal lavender.

Balance Mode Pore Polishing Peel-off Mask For oily and blemish-prone skin, this gentle pore-purifying peel-off mask polishes pores and smooths skin texture without stripping. Its Rice-inamide Complex combines ricederived ingredients with niacinamide to hydrate, strengthen the moisture barrier and control shine, while salicylic acid helps clear pores and phyto-enzymes gently exfoliate for smoother skin.

LANCASTER MONACO

MEDIK8

Sun Beauty Face Stick SPF50 Designed for hands-free application on the go, this translucent, water- and sweatresistant SPF50 provides targeted protection for sensitive and highly exposed areas, including the eye and lip contours, tattoos, dark spots, freckles, beauty spots and scars. Its Full Light Technology provides ultra-broad photoprotection against UVB, UVA, visible light and infrared rays, keeping skin soft, supple and hydrated.

Total Moisture Daily Cleansing Gel Engineered to remove everything while disturbing nothing, this silky gel-to-foam cleanser lifts away daily impurities in one cleanse without stripping, while its Smart Surfactant System supports a stronger skin barrier. Moisture Magnets help maintain moisture during and after rinsing, while prebiotic inulin nurtures the microbiome and fermented rice extract helps hydrate and nourish the complexion for a healthy glow.

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EFFORTLESS LAYERING FOR THE COOLER SEASON • FASHION FOCUS

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FASHION FOCUS •

British heritage brand Burberry has come up with a seasonal collection that’s perfect for our balmy winter months. fact magazine

• FASHION FOCUS

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fact magazine

• FASHION FOCUS

urberry has refreshed its outerwear icons, reinterpreting signature silhouettes in lightweight fabrics designed for effortless layering and transitional dressing, ideal for when you need a little more than a tee but don’t want a full-on winter-weather coat. For women, heritage designs are cut to cropped proportions in tropical gabardine – the lightest of Burberry’s signature fabrics. Rainwear is reimagined in new styles, such as the Swarby trench and Tickhill jacket, a contemporary take on the car coat, finished with a ruched back. Flashes of House Check accent the hood of a short parka and the collar of the Hayfield Harrington jacket. For men, outerwear is crafted for a sense of ease and refinement. The workwear-inspired Bradmore offers a versatile hybrid between a shirt and a jacket. Lightweight iterations of Burberry gabardine feature on the Leadenham trench coat and the Glenfields Harrington jacket, the latter topped with a knitted House Check collar. Rooted in Burberry’s heritage of outerwear innovation, the collection reinterprets enduring house signatures through a lighter lens. Pair with jeans for a stylish casual look or add tailored trousers to up your fashion game. ✤ GO: VISIT INT.BURBERRY.COM FOR MORE INFORMATION.

fact magazine

• ENTERTAINMENT

A selection of the new movies and TV releases you won't want to miss this month.

PRACTICAL MAGIC 2

HEART OF THE BEAST NEGLECTED

Director: Susanne Bier Cast: Sandra Bullock, Nicole Kidman, Joey

Director: David Ayer Cast: Brad Pitt, J.K. Simmons, Anna Lambe

Director: David Lipper Cast: Josh Duhamel, Dylan Sprouse, Til

After surviving a plane crash in the Alaskan wilderness, former Special Forces soldier James Belmont finds himself stranded alongside his combat dog, Odin. Far from civilisation and facing an unforgiving landscape, the pair must rely on each other as they attempt to survive and find their way back. Directed by David Ayer, Heart of the Beast combines survival thriller and adventure around the bond between a soldier and his long-time companion.

On the verge of retirement, Detective Shaw is pulled back into an investigation when a young man linked to a series of murders reveals that Shaw’s teenage son has been buried alive. With time running out, Shaw must revisit three killings and piece together the clues that could lead him to his son’s location. Built around a race against the clock, Neglected pairs a crime investigation with a more personal confrontation between detective and suspect.

King, Lee Pace, Maisie Williams, Dianne Wiest, Stockard Channing

Nearly three decades after Practical Magic, Sandra Bullock and Nicole Kidman return as sisters Sally and Gillian Owens. Once again surrounded by the women and magic of the Owens family, the sisters must confront a dark ancestral curse threatening to tear their family apart for good. Inspired by Alice Hoffman’s The Book of Magic, the sequel brings a new generation into the story while reuniting several familiar faces from the 1998 film.

APPLE TV+

SLOW HORSES SEASON 6

Schweiger, Elena Sanchez, Jeremy London

PRIME VIDEO

NEAGLEY

Kristin Scott Thomas, Saskia Reeves, Christopher Chung, Rosalind Eleazar

Creators: Nick Santora, Nicholas Wootton Cast: Maria Sten, Greyston Holt, Adeline Rudolph, Alan Ritchson, Jasper Jones, Matthew Del Negro, Damon Herriman

Returning on September 16, Slow Horses follows the dysfunctional MI5 agents of Slough House as they face another intelligence crisis. Jackson Lamb and his team are forced onto the run after Diana Taverner pulls them into a dangerous cycle of retaliation and revenge. Adapted from Mick Herron’s Joe Country and Slough House, season six continues the series’ mix of British espionage and dark humour.

Premiering on September 16, Neagley expands the world of Reacher around private investigator Frances Neagley, Jack Reacher’s former military protégé. Working in Chicago, she launches an investigation after a close friend dies under suspicious circumstances. Drawing on skills developed in the Army’s 110th Special Investigations Unit, Frances sets out to uncover the truth, leading her into a dangerous conspiracy.

Director: Adam Randall Cast: Gary Oldman, Jack Lowden,

fact magazine

• ENTERTAINMENT

FULLY BOOKED

Some great new sounds for you to check out this month.

I KNOW TOO MUCH By Ellie Goulding Ellie Goulding returns with I Know Too Much, her sixth studio album and first full-length release in three years. Created with executive producer Jack Rochon, the 10-track record sees Ellie continuing to explore the pop and electronic sounds that have shaped much of her career. Black Prada Dress, 4 Seasons and Ravers are among the tracks already released ahead of the album’s arrival in September.

HISTORICAL FICTION

Agrippa

By Robert Harris Set in the aftermath of Julius Caesar’s assassination, Agrippa follows Marcus Agrippa, the close friend and military ally of Caesar’s young great-nephew and heir, Octavius. As the two men fight their way through the power struggles of ancient Rome, Octavius eventually becomes Emperor Augustus, with Marcus playing a crucial role in his rise. Years later, an ageing Marcus looks back on their victories and the transformation of the Roman Republic, offering a story of friendship, ambition and power at a turning point in Roman history.

DAY AND NIGHT By Carly Rae Jepsen Carly Rae Jepsen is going big with Day and Night, an ambitious double album featuring 24 new tracks. Split into two distinct sides, Day leans towards live instrumentation and warmer, more organic sounds, while Night turns up the energy with electronic, dance-pop influences. Singles including On Wires, After All and Motivation showcase the different sides of the project, moving between brighter daytime sounds and a more dancefloor-focussed mood after dark. THRILLER

The French Illusion

CHAKZILLA By Chaka Khan Chaka Khan returns with Chakzilla, a new 10-track album and her first full-length release since Hello Happiness in 2019. Built around themes of joy, freedom and self-empowerment, the record brings together pop and dance influences while keeping her powerful vocals at its centre. Among the early releases is Boogie’s in My Soul, a collaboration with Snoop Dogg that brings together two instantly recognisable voices from different generations.

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By John Grisham

A honeymoon in Paris takes a terrifying turn when newlyweds Paul and Chelsea Tanner are kidnapped during a day trip to the French countryside. As investigators discover that theirs is not an isolated case, the search for answers expands across borders, bringing together the FBI, CIA and French intelligence. With few clues to follow, a young lawyer is recruited as bait in a CIA operation, drawing the story from a seemingly inexplicable kidnapping into a much larger international conspiracy.

@LUXEVENTS.QA

fact magazine

• MATTER OF FACT

What We’re (Still) Talking About? Bolt From The Blue

Politics can get pretty wild at times, but in Brazil, things recently got rather more literal, when a pair of capybaras wandered into the Legislative Assembly of Mato Grosso in Cuiabá. The famously laid-back rodents strolled through the building’s main entrance on July 30, just as lawmakers were preparing for a vote. Apparently unfazed by their surroundings, the unexpected visitors made their way around the reception area before security turnstiles put an end to their political ambitions. Staff gently ushered the pair back outside, where a third member of the group was waiting. Thankfully,

Most of us would be delighted to find a forgotten note in an old coat pocket. So, spare a thought for the construction workers in Belgium who discovered around EU9 million’s worth of gold hidden behind a cellar wall. The find was made during renovation work in Sint-Gillis-Dendermonde, East Flanders, when workers were laying a drainage pipe. Among the crew was 18-year-old student Kobe, who thought the coins among the rubble were ordinary oneeuro pieces. Behind the wall was a stash of gold coins, nuggets and bullion bars, reportedly worth around EU9 million.

Usain Bolt’s 100m world record has stood since 2009, but it seems the Jamaican sprinting legend now has some unexpected competition from a robot. Tiangong Ultra, a Chinese humanoid developed by the Beijing Humanoid Robot Innovation Center, completed the 100m in 8.64 seconds at the World Humanoid Robot Games in Beijing. The time is comfortably faster than Bolt’s world record of 9.58 seconds and improves on Tiangong Ultra’s own 8.86-second time set earlier in the competition. More than 2,000 robots from 666 teams took

Image - Lokale Politie Dendermonde

Worth Its Weight In Gold

Image - Ivan Wong, Unsplash

House of Capybaras

no damage was done and nobody was hurt. It turns out this wasn’t entirely unexpected. The assembly sits next to Parque das Águas, home to plenty of native wildlife, and staff say capybaras are regular visitors to the area. They’ve previously been spotted cooling off in the fountain outside and are even known to use nearby pedestrian crossings. Native to South America and the world’s largest rodents, capybaras have earned something of an online following for their remarkably chilled demeanour. Perhaps these ones were simply curious about local politics!

The workers immediately contacted the authorities. Police moved the treasure to a secure location in Brussels and an investigation is under way to establish where it came from and who owns it. The property stands on the site of an old Belgian brewery, adding another layer of mystery to the discovery. For now, the workers will have to wait and see whether their remarkable discovery earns them a reward. Meanwhile, anyone planning a spot of home renovation may suddenly find knocking through an old cellar wall considerably more exciting.

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part in 51 events, ranging from football and dancing to industrial tasks. And the progress is startling: at last year’s event, Tiangong Ultra needed 21.50 seconds to cover the same distance. There is, however, still one area where humans might have the upper hand. Throughout the Games, robots were seen falling over and having some rather dramatic encounters with barriers. So, before we get too worried about being outrun by our future robot overlords, it’s worth remembering that they’re still working on the stopping part.

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