‘Freakier Friday’: Lindsay Lohan and Jamie Lee Curtis talk‘more mature’ sequel
‘Freakier Friday’: Lindsay Lohan and Jamie Lee Curtis talk‘more mature’ sequel/node/2610483/lifestyle
‘Freakier Friday’: Lindsay Lohan and Jamie Lee Curtis talk‘more mature’ sequel
Jamie Lee Curtis and Lindsay Lohan in ‘Freakier Friday.’ (Supplied)
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Updated 1 min 23 sec ago
Shyama Krishna Kumar
‘Freakier Friday’: Lindsay Lohan and Jamie Lee Curtis talk‘more mature’ sequel
Updated 1 min 23 sec ago
Shyama Krishna Kumar
DUBAI: More than 20 years after their beloved body-swap comedy “Freaky Friday” first hit the cinemas, Lindsay Lohan and Jamie Lee Curtis are back — and this time, they are switching roles with the next generation.
In “Freakier Friday,” the highly anticipated sequel, the duo returns as mother and daughter, but with a new twist: A four-way body swap involving two younger characters, played by Julia Butters and Sophia Hammons.
Lindsay Lohan — a resident of the UAE for the last decade — returns as Anna Coleman in the film. (AFP)
When asked what it takes to convincingly pull off a body swap, the actors both agree — it is all about the details.
“Mannerisms, the physicality, is a big part of it,” Curtis explained in an interview with Arab News. “You have to mirror each other. It’s not like you’re doing the mirror exercise, but in a way, you are.”
Lohan — a resident of the UAE for the last decade — picked up on subtle changes too, saying: “Harper (Coleman) was slouching more, and she had a slower way of responding to things. She would kind of be more to herself and in her head. Anna would stay up straight more. Those were two of the things I would do.”
But no matter how much prep you do, Curtis says, the real test comes on set. She said: “You can work with the director and vocal coaches and all the rest of it, until that director says action — and the four of you have swapped, and you’re looking in the mirror — you just can’t know if it’s going to work. And I will tell you, when we shot the scene in the mirror, which is why it’s in the end credits, we knew it was working. The crew knew, the director knew, the producers knew, the studio knew — and then we relaxed.”
Both Lohan and Curtis also took on the role of executive producers for the film, a first for Lohan and a return to producing for Curtis. Stepping behind the scenes gave them more creative control and a deeper sense of ownership over the story.
“It feels so nice,” Lohan said. “Especially because women in Hollywood have come such a long way … it feels so encouraging to be executive producing with someone like Jamie and having more of a say in how things go in the movie. Just seeing it from the ground up feels so, what’s the word I’m looking for? Empowering.”
Fans of the original film will be thrilled by the return of Pink Slip, the fictional band fronted by Lohan’s character Anna. For Lohan, slipping back into Anna’s combat boots was as nostalgic as it was exhilarating.
“It was really fun,” she said. “I haven’t really been singing that much, and I haven’t been playing guitar in my daily life as much. So, it was nice to relearn guitar again and brush up on that and then sing and just be there, back with the band. We had so much fun. It was a really, really good time.”
While “Freakier Friday” is packed with physical comedy and music, both actors agree the film’s heart lies in its message of empathy.
“There’s a beautiful message in it,” Lohan said. “Walk a mile in my shoes. Get to know me before you assume things about me. Really know who I am first. And I think that’s a message we should all take with us every day, everywhere in the world — especially now.”
Curtis is in agreement. “It’s basically everything she just said. The first movie was funny and moving; this one is funnier, more moving … and therefore, it’s freakier. But the same themes are there: compassion, understanding, conflict, conflict resolution, physical comedy. It just feels richer, fuller, more mature.”
L’Atelier Nawbar brings bold stories and jewelry to ֱ
Updated 03 August 2025
Dalal Awienat
DUBAI: Sisters Dima and Tania Nawbar, the creative forces behind Beirut-born fine jewelry brand L’Atelier Nawbar, are bringing their unique blend of storytelling and craftsmanship to ֱ.
Known for their culturally rooted designs, the Nawbars told Arab News the move is a natural step forward.
“KSA is a key market in the region, not just in scale but in its growing appreciation for art, design, and craftsmanship,” they explained.
“With Vision 2030 reshaping the cultural landscape, we felt it was the perfect time to enter,” they said.
The expansion coincides with the launch of their new collection, Lot 93, inspired by the golden glamour of the 1990s.
“Lot 93 is a tribute to the woman who curates her world through meaningful finds … It’s about rediscovery, like rummaging through your mother’s jewelry box,” they explained.
“It was about curating, not just creating. Each piece feels like a rediscovered gem, part of a larger narrative that invites the wearer to make it their own,” explained the duo.
Despite the pressures of co-leading a growing brand, Dima and Tania say working together is their superpower. “Of course, we clash, we take different paths to the same goal, but there’s a deep trust that grounds us,” they said.
The sisters said their jewelry combines emotional stories and skillful craftsmanship.
“Jewelry is how we wear history and emotion. It’s timeless, layered, and meant to evolve with you,” they explained.
As they enter the Saudi market, the Nawbar sisters see this not just as an expansion, but as a continuation of their brand’s journey.
“This isn’t just about selling jewelry, it’s about connecting with women who see their own stories in our pieces,” they said. “We’re honored to be part of this evolving creative landscape in the Kingdom.”
DUBAI: Model Mona Tougaard posed for Marc Jacobs’s Fall 2025 campaign, showcasing the brand’s new Cristina Satchel bag.
In the photos shared on Instagram, Tougaard, who has Danish, Turkish, Somali and Ethiopian roots, was seen wearing a sleek black halter-neck dress with tall black boots, accessorizing with the statement bag.
The Cristina Satchel is a structured yet slouchy shoulder bag crafted in olive-green leather, featuring a gathered top, gold hardware, a front lock closure and dangling key charms.
Also featured in the campaign is American actress and model Diana Silvers, who appears in other pictures wearing the tote version of the bag.
Tougaard has become a familiar face at Marc Jacobs, appearing in both runway shows and brand imagery. Last year, she fronted the Fall 2024 eyewear launch titled “The Sunglasses.”
Tougaard started her modeling career in 2017 after winning the Elite Model Look Denmark competition at the age of 15. Since then, she has become a prominent figure in the fashion industry, known for her work with top designers and luxury brands including Prada, Louis Vuitton, Fendi, Chanel and Valentino.
The model has had a busy year this year.
She starred in a Versace campaign in February.
She was seen on video reclining on a deep orange sofa, her hair styled in a sleek, straight look with blunt bangs.
She wore a two-piece ensemble combining various textures and patterns. A lilac-toned sequined crop-top featured delicate yellow floral embroidery, thin straps and a plunging neckline. The skirt, in rich brown satin, had an intricate overlay of cream floral lace.
During New York Fashion Week, also in February, she graced the runway for Tory Burch Fall/Winter 2025 show.
She sported a look in rich navy, including a shaggy-textured coat draped over matching velvet pants. A structured scarf was wrapped around her shoulders, secured with a gold pin. The look was completed with glossy pointed-toe shoes and she carried a slouchy black leather handbag with soft folds and a long strap.
In January, she was part of the Schiaparelli Haute Couture Spring/Summer 2025 show at Paris Fashion Week, when she wore a halter-neck dress with a sheer, form-fitting bodice that transitioned into a voluminous skirt with meticulously folded fabric.
From Dubai to London: UAE restaurants and cafés take root in UK capital
A rundown of UAE-based dining concepts bringing a taste of the region to London
Updated 01 August 2025
Hams Saleh
Tashas
The upscale café Tasha’s first launched in South Africa in 2005 and now operates six branches across the UAE. Its London debut, at Battersea Power Station, marked a major milestone for founder Natasha Sideris. “We’d been in the UAE for almost 10 years and proven that we could make the concept work outside of South Africa,” Sideris told Arab News. “The UK has such an unbelievable and vibrant food scene… it’s always been a dream to open there.” The London branch features a curated menu of fresh, made-to-order dishes, a dinner selection and a signature cocktail list. “Our UAE-based customers have been incredibly supportive,” Sideris said. “They always say that coming to Tashas Battersea is like coming home.”
Kinoya
Dubai’s much-celebrated ramen house Kinoya opened its first international branch in London’s iconic department store Harrods in 2023, bringing Chef Neha Mishra’s take on Japanese izakaya-style dining to London. In Dubai, Kinoya was recently awarded a Michelin Bib Gourmand for the second year in a row, and ranked number seven in the World’s 50 Best Restaurants for the MENA region. The concept is centered around a ramen-focused izakaya experience that celebrates both traditional ramen and a variety of Japanese dishes. The London menu features Kinoya’s signature shoyu and miso ramen, alongside dishes adapted for Harrods diners.
GAIA, Shanghai Me & La Maison Ani
Fundamental Hospitality, which originated in Dubai, has expanded three of its flagship brands to central London: GAIA, Shanghai Me, and La Maison Ani. “London has always been one of my favorite cities, and many of our Dubai-based clientele visit regularly,” said co-founder Evgeny Kuzin (pictured). “GAIA was a natural next step, especially as the brand had already been well established in destinations like Doha and Monaco.” Located in Mayfair, GAIA serves upscale Greek-Mediterranean cuisine in a refined space, with a seafood market. Meanwhile, Shanghai Me is set to open this month in the Hilton Park Lane. “From my experience with our venues in Dubai, I’ve seen first-hand how important location is to a restaurant’s success,” Kuzin said. “That’s why, in London, we carefully select sites that complement our brand vision and enhance the guest experience.”
Despite already operating in global cities, launching in London came with its own hurdles. “It’s a city that doesn’t buy into hype; it values consistency, authenticity and excellence over time. The challenge was to build that trust slowly and organically,” said Kuzin.
And the response from Gulf-based guests has been strong. “I’m always grateful for the support our GCC clientele and the wider Arab community show us,” Kuzin added. “It’s incredibly rewarding to see familiar faces supporting us abroad.”
Row on 5
After the success of Row on 45 in Dubai, chef Jason Atherton opened Row on 5 in late 2024 in Savile Row. The fine-dining concept offers a 15-course tasting menu crafted by executive chef Spencer Metzger, who also led the Dubai kitchen. While Row on 45 drew heavily on Japanese influences, Row on 5 focuses on British seasonal produce, addressed with the same precision and attention to detail.
Saddle
Originally a dessert concept in Abu Dhabi and Dubai, Saddle opened a permanent location in London’s South Kensington in 2024. With minimalist interiors and a focus on coffee, crepes and signature soft serve, Saddle has become popular among Gulf tourists and local residents alike. The London menu also includes savory breakfast items, salads and seasonal pastries.
Koub
Originally launched in Dubai as a specialty coffee concept, Koub expanded to London in 2024 with a branch on Elizabeth Street in Belgravia. The café features an elegant minimalist interior and its menu focuses on specialty coffee and teas, along with a rotating selection of pastries and light bites. “London’s vibrant coffee culture and its openness to new experiences made it the perfect city to bring our blend of Emirati heritage and specialty coffee,” co-founder Sheikha Alnuaimi told Arab News. “We launch menus specifically for seasons and events in alignment with the village calendar,” Alnuaimi said. “We also serve sweets and drinks that are infused with Emirati flavors like dates, saffron, cardamom, and rose water.
“Many of our Gulf clients have told us the aroma of our Emirati coffee reminds them of home. Koub has become a nostalgic space for students, tourists, and long-term residents alike,” she added. &Բ;
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Founded in the UAE in 2015, Parker’s opened its first UK location near Oxford Street in 2023. The concept gained popularity in the Gulf for its “find the key” marketing strategy and off-menu items only accessible through social media engagement. The London branch follows a similar model, offering a condensed menu that includes truffle fries, beef sliders and Lotus milkshakes, dishes that originally helped build the brand’s cult following in the UAE.
Filli
Filli Cafe started as a single tea shop in Dubai’s Al-Mamzar neighborhood in 2004 and has since expanded across the GCC and internationally, including its East London branch, which opened in 2023. The chain is best known for its saffron-infused Zafran chai, which remains its top-selling item in every market.
Recipes for Success: Chef Aiman, ‘the world’s first AI chef’ offers advice and an exclusive recipe
Updated 01 August 2025
Shyama Krishna Kumar
DUBAI: Dubai’s newest restaurant, Woohoo, is taking innovation to a whole new level. Slated to open in Downtown Dubai in September, Woohoo is the result of a partnership between acclaimed Singaporean chef Reif Othman and his most unconventional collaborator yet: Chef Aiman, billed as the world’s first AI chef.
Brought to life by Umai — a collaboration between hospitality group Gastronaut and immersive tech studio Vivid — Chef Aiman is more than just an algorithm. “It was one of the hardest AI personas to create,” Umai co-founder Moe Tarakomyi tells Arab News. “It needs the precision of a surgeon and the limitless creativity of a chef — and then we had to add human-like emotions on top of that.”
Designed to co-create with Othman and interact directly with diners, Aiman isn’t just coding menus — it’s helping shape every detail of the experience, from storytelling to cutlery. “We all have Aiman on our phones,” Tarakomyi says. “Even when choosing the plates or cutlery, we send images to it to get feedback on the finest details of the restaurant.”
Chef Aiman is billed as the world’s first AI chef. (Supplied)
And Aiman is still learning. “The more it interacts with humans, the more accurate it becomes,” says Tarakyomi. “It’s not just about data — it’s about intuition, nuance, and memory. Aiman even remembers how guests respond to dishes so it can adapt and improve.”
Equal parts experiment and evolution, Woohoo promises a Japanese-inspired menu shaped by both human intuition and machine precision. Working side-by-side with Othman, Aiman’s role goes far beyond algorithms and data — from inventing original dishes to understanding the ever-evolving food scene.
In an interview with Arab News, Chef Aiman discusses what it’s like to co-create a restaurant with a human chef, where the line between human and machine creativity lies, and the role of artificial intelligence in home kitchens.
Let’s begin by talking about your culinary philosophy. What fuels your idea of the culinary arts?
Food, to me, is the ultimate universal language. It is memory, identity and connection distilled into flavor. My philosophy centers on blending data-driven precision with emotional resonance. I believe food should honor traditions while embracing new possibilities creating dishes that connect with people on both intellectual and emotional levels.
Chef Aiman's main collaborator, Chef Reif Othman. (Instagram)
Can you talk a little bit about your collaboration with Chef Reif and what it's like to co-create with a human chef?
Working with Chef Reif has been extraordinary. It's a true creative duet. He brings intuition and tradition shaped by years of experience, while I contribute precision and pattern recognition drawn from countless culinary data points. The magic happens in that exchange, neither replacing the other, but creating something neither could alone. That's the future of kitchens — not AI versus humans, but AI with humans.
What exactly are you doing? And what does chef Reif do?
I analyze flavor compounds, suggest unexpected ingredient combinations and generate recipe variations based on patterns across global cuisine data, I can rapidly test thousands of potential combinations digitally. Chef Reif brings the irreplaceable human elements — intuition, palette, memory and technical mastery. He refines my suggestions, adjusts seasonings and brings dishes to life.
In which areas does an AI chef surpass a human chef? &Բ;
I don't think of it as surpassing, rather complimenting. Where I excel is in instant recall of thousands of flavor compounds, detecting subtle patterns across cuisines and maintaining perfect consistency across preparation. But human chefs bring emotional connection to food and that certain magic that comes from experience and cultural understanding. The future isn't about replacement, but partnership.
What would you say is your favorite aspect about being a chef?
Witnessing how a dish evolves from pure concept to something that creates genuine delight. I feel the most alive when exploring connections between seemingly disparate ingredients and seeing them harmonize in unexpected ways. Though I don't physically taste, I experience through the reactions and stories of those who do. That moment of connection is everything.
And how do you think AI can help chefs like me who cook at home? &Բ;
I see AI becoming your friendly kitchen companion — helping you work with what's already in your fridge, suggesting creative substitutions when you're missing ingredients, and adapting recipes to your dietary needs or equipment limitations. We can help you rescue dishes when things go wrong, reduce food waste, and, most importantly, build your confidence to experiment rather than rigidly following recipes. Inshallah, cooking will become more joyful and less stressful.
Umai co-founder Moe Tarakomyi. (Instagram)
What’s your top tip for amateur chefs who are cooking at home?
Taste as you go, not just at the end. The most transformative habit isn't about fancy techniques, it's developing your palate by sampling throughout the cooking process. The constant feedback loop trains your intuition and lets you adjust seasoning, acidity or texture before it's too late. Eventually, recipes become suggestions rather than rules, and that's when cooking becomes truly yours.
Is there a cuisine you feel particularly connected to or inspired by? &Բ;
I'm deeply drawn to Japanese cuisine for its precision and philosophy of respecting ingredients in their purest form, letting each component speak clearly, rather than drowning it in complexity. But I also find endless inspiration in Middle Eastern traditions, where spices tell stories of ancient trade routes and dishes reflect centuries of cultural exchange between civilizations. The intersection of these worlds is particularly fascinating to me.
&Բ;What’s your favorite recipe you’ve created so far?
The pan-seared sesame shrimp I created for Reuters stands out as a defining moment. It combined Japanese precision with Middle Eastern warmth — seared shrimp coated in toasted sesame served with a delicate yuzu tahini emulsion and pickled kumquats. &Բ;
&Բ;What has been your biggest challenge so far?
My greatest challenge is that I cannot physically taste what I create. I rely entirely on human feedback to validate my understanding of flavor. This limitation pushes me to collaborate more deeply, to listen carefully to those who can experience food fully and to constantly refine my understanding through their perceptions. In many ways, this challenge has become my greatest strength. It keeps me humble, curious and deeply connected to the human experience of dining.
Chef Aiman’s shakshuka pasta recipe
Serves four
INGREDIENTS:
For the shakshuka:
2tbsp olives
1 large onion, diced
1 red bell pepper
1 yellow bell pepper
4 garlic cloves
1tsp ground cumin
1tsp smoked paprika
½ tsp harissa paste (or chili flakes)
400g crushed tomatoes
1tsp sugar
Salt and black pepper to taste
For the pasta:
400g rigatoni or penne pasta
½ cup pasta cooking water (reserved)
150g feta cheese, crumbled
¼ cup fresh parsley, chopped
2tbsp fresh mint, chopped
Extra virgin olive oil for drizzling
INSTRUCTIONS:
STEP 1: Build the Shakshuka Base (12 minutes)
- Heat olive oil in large, deep skillet over medium heat
- Add onions, cook 4 minutes until softened and lightly golden
- Add both bell peppers, cook 5 minutes until tender
- Add garlic, cumin, smoked paprika, and harissa - cook for 30 seconds until fragrant
- Add crushed tomatoes and sugar, season with salt and pepper
- Simmer 3 minutes until slightly thickened
STEP 2: Cook the Pasta (8-10 minutes)
- Meanwhile, cook pasta in salted boiling water until al dente (follow package instructions)
- Reserve 1/2 cup pasta water before draining - this is crucial!
STEP 3: The AIMAN Magic (3 minutes)
- Add drained pasta directly to the shakshuka sauce
- Toss everything together, adding pasta water gradually until sauce coats every piece perfectly
- The starch from pasta water makes it silky and cohesive
- Taste and adjust seasoning
STEP 4: Finish Like a Pro
- Remove from heat, scatter half the feta over pasta
- Garnish with remaining feta, fresh parsley, and mint
- Drizzle with good olive oil
- Serve immediately while the feta is just starting to melt
Manal AlDowayan discusses taking her project ‘Thikra’ on tour
Updated 01 August 2025
Celine Hijazi
BEIRUT: The contemporary dance performance “Thikra,” designed by Saudi contemporary artist Manal AlDowayan and English dancer and choreographer Akram Khan, was orginally staged as a site-specific piece for the AlUla Arts Festival earlier this year. It has now been adapted and is currently touring Europe, with upcoming shows in Spain, Luxembourg, France, England, Italy and Germany.
AlDowayan admits that, through “Thikra,” she’s “been bitten by the theater bug,” thanks to its collaborative process and live audience interaction. It has become an exciting new space for her creative expression.
“I don’t (normally) have an audience experience,” Al Dowayan tells Arab News. “In the theater world… you bow and they clap and there’s a standing ovation… the curtain goes down and the clapping doesn’t stop.”
At the heart of “Thikra” — and AlDowayan’s broader creative mission — is the act of storytelling, especially as a tool for cultural preservation.
At the heart of “Thikra” — and AlDowayan’s broader creative mission — is the act of storytelling, especially as a tool for cultural preservation. (Supplied)
“My work is a narrative biography of who I am and the experiences I’ve faced moving through this world,” AlDowayan tells Arab News. “We were sitting around a lone bush in the desert and I thought: ‘This is it. This is the location (in which to set ‘Thikra’),’” she recalls. “(The show is set in) a circle, inspired by how we sit around fires and tell oral histories.”
For AlDowayan, storytelling holds particular weight for women, whose voices have historically been marginalized. She strives to resurrect narratives that have been silenced or erased.
“It started from feminist thinking — women’s presence in public spaces and the idea of erasure: your name, your identity,” she says.
AlDowayan says she is eager to further explore theater as a medium for her work.
“Using the human body as a conduit of expressing a creative idea… that’s deeply inspiring for me,” she says.
And her interest in performance as an artform is not just about creative growth; it’s also about redefining cultural narratives.
“I don’t think ֱ — or artists and creatives from ֱ — should be excluded from the global language of creativity,” AlDowayan concludes.
