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12 24 38

Seef Welcomes A New Name

Culinary Trends

Lightening The Mood

CONTENTS

46 70 90

An Icon Modernised

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A Lunch Of Leisure

Lights, Camera, Action!

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• THE EDITOR

A Season of Taste

“

“One cannot think well, love well, sleep well, if one has not dined well.” – Virginia Woolf

t’s that time of year again… while temperatures are beginning to ease, Bahrain’s food scene is heating up as our Fact Dining Awards Bahrain 2026 draw closer. Voting starts this month, so don’t forget to show some love for your favourite eateries! To get you inspired, our cover story looks at the culinary trends gaining momentum globally and those making their way onto tables here in Bahrain. For a small island, we

certainly have plenty going on when it comes to food. And just as our tastes change with the seasons, so does our sense of style. Our second feature looks ahead, bringing you the first glimpse of Autumn-Winter fashion. And creativity continues to take centre stage this month, with open calls for artists and designers for the Bahrain Pavilion at the 20th International Architecture Exhibition in Venice, Muharraq Nights 2026 and an international artist residency programme in Paris. More on arts, don’t miss our interview with Bahraini writer, director and producer Aziz Altamimi. There’s also plenty to see and do, from the Bahrain Philharmonic Orchestra’s Cinema & TV in Concert and Imran Al Aradi’s latest stand-up show to Rescat's Cat Yoga session and the fourth AeroPress Championship Bahrain, hosted by BLACK22. To tantalise your taste buds even more, join us at Rasoi for refined Indian cuisine, BO.SABI for a leisurely lunch and Choices for a seafood night. We also chat with personalities from the hospitality world, including Dennis de Groot of Hawar Resort by Mantis, Executive Sous Chef Francesco Acquaviva of Four Seasons Hotel Bahrain Bay and Siddiqa Ali of The K Hotel. Revving up the motoring pages, we get behind the wheel of the new Range Rover SE, take a look at Aston Martin’s limited-edition Valen and bring you Zayani Motors’ latest back-toschool campaigns. For a change of scenery, our travel pages take us to Sheraton Cairo Hotel & Casino in Egypt for a stylish city escape, before coming back to Bahrain for a relaxing weekend at Novotel Bahrain Al Dana Resort. And, as always, we keep you on trend with the latest in beauty, tech and entertainment. Enjoy the issue, and don’t forget to vote! Bye for now...

Apple Sharma Editor editor@fact-magazine.com

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fact Magazine Bahrain Edition • SEPTEMBER 2026 VOLUME 19, ISSUE 12 PUBLISHER RAMI KHALIL (rami@fact-magazine.com) GROUP EDITORIAL DIRECTOR LIZ O’REILLY (editorial@fact-magazine.com) EDITOR APPLE SHARMA (editor@fact-magazine.com) DIGITAL DIRECTOR NIDHI SHARMA DIGITAL TEAM FAREEDA ABDULLA ROHITH TR CONTRIBUTORS AMIRA RAGAB FARAH BAIG GARETH WOODS SIRINE BOUDJADI DIRECTOR OF SALES & MARKETING NABAYIT AFEWORKI OPERATIONS KIM MARSHALL ART DIRECTOR SYED MUHAMMED RAIHAN GRAPHIC DESIGNER SACHAN CHANDRAN PHOTOGRAPHY HABEED HAMEED SHAREEF PANHATT PRODUCTION & DISTRIBUTION AJIT PILLAI NOWSHAD MAMMUNHI RAJESH KALYATH ENQUIRIES Tel: +973 3632 0131 E-mail: rami@fact-magazine.com PRINTED BY DAR AKHBAR AL KHALEEJ

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. Bahrain cannot accept legal responsibility for any erroneous content or omissions. FACT M.E. Bahrain Publishing W.L.L. Office 24 Building 872, Road 3618, Block 436, Seef. Ministry of Information. Subject Registration Number: CFB779

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11,0876 reads of the August-2026 issue If you need your fact fix circa now, flick through our issues online on issuu.com for all the best features, interviews, profiles and listings across food, art, culture, travel, technology and more in Bahrain.

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• FACT FINDS

SEEF WELCOMES A NEW NAME Grand Swiss-Belhotel Waterfront Seef has rebranded as Aqua Vista Bahrain, with refreshed spaces, updated operations and new local experiences ahead of its global brand integration.

he Seef shoreline greets a new identity. The landmark property previously known as Grand Swiss-Belhotel Waterfront Seef is now officially Aqua Vista Bahrain, entering an independent whitelabel phase as it prepares to join a renowned global boutique hospitality portfolio in the coming months. Operating independently in the interim, the transition is the first phase of an extensive development roadmap for the premium hotel. Management is currently finalising steps to integrate the property into a globally renowned, indie-spirited hotel portfolio, with the aim of offering guests a stay that balances distinct local character with world-class standards. Behind the scenes, transition work is already underway throughout the property. This includes subtle interior softrefreshes and signage updates, alongside comprehensive staff training modules, ensuring every physical detail and operational standard is fully optimised ahead of the official grand opening. Located on the Seef waterfront, Aqua Vista Bahrain is tailored for modern business and leisure travellers seeking premium design, panoramic marine views and convenient urban connectivity. The hotel features exceptionally spacious accommodations, seaview dining venues and versatile meeting spaces that support regional business events as well as weekend leisure travel. "This transition represents an exciting milestone for our property," said Alper Kucukbaycan, the newly appointed General Manager of Aqua Vista Bahrain. "Operating independently as Aqua Vista 12

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Bahrain gives us the agility to refine our service personality and elevate the guest experience. While our name is changing, our commitment to delivering exceptional hospitality remains absolute. We are building a bridge to a strong, globally connected future, and this chapter allows us to prepare our spaces and team to welcome the world with fresh energy." During the transition period, the hotel guarantees complete operational continuity for all partners and guests. Current reservations, corporate accounts, partnership agreements, wholesale travel allotments and upcoming events remain fully valid and will be honoured under the same corporate ownership framework. The hotel has also updated its global distribution networks, online travel agencies and direct booking channels to ensure uninterrupted connectivity, while internal operations are being aligned with international best practices. To celebrate the new chapter, Aqua Vista Bahrain is launching curated local experiences, including premium waterfront pool day passes and custom weekend staycation packages for the Bahraini and wider GCC community. ✤

GO: CALL 1717 7333 OR EMAIL RESERVATION@ AQUAVISTA-BH.COM MORE INFORMATION OR TO MAKE A RESERVATION.

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• FACT RECOMMENDS

Stretch, unwind and spend your morning with some adorable rescue cats at Rescat x Bodyline Ladies Club’s first Cat Yoga session on September 18. Led by Gwendolyn Weegar, the 9am to 10.30am session at Bodyline Ladies Club (Old Studio) in Saar combines yoga with the company of feline friends, while supporting Rescat’s rescue and TNR work. Priced at BD12, the session includes drinks and snacks, with guests asked to bring their own mats. Every booking helps support the nonprofit cat rescue charity, and there may even be a chance to meet a furry companion looking for a forever home. Come for the yoga, stay for the cats – all while supporting a cause that saves lives. ✤

Image - Courtesy of bahrain.com

GO: FOLLOW @RESCATOFFICIAL OR @BODYLINELADIESCLUB FOR MORE INFORMATION.

Image - Anna Tarazevich, Pexels

GET YOUR CAT YOGA ON

THE SOUND OF CINEMA

DREAMING IN CHOCOLATE

Get ready for a cinematic night of music as the Bahrain Philharmonic Orchestra brings Cinema & TV in Concert to Bahrain National Theatre on September 11. Led by Maestro Dr Mubarak Najem, the evening will take audiences on a musical journey through some of the most memorable soundtracks from Hollywood, Bollywood and the Arab world. The repertoire brings together iconic music from the world of cinema and television, celebrating the different musical styles, rhythms and traditions that define some of the screen’s best-loved melodies. From sweeping cinematic themes to tunes that have become part of popular culture, the concert reflects the power of music to connect audiences worldwide. Doors open at 7pm, with the concert starting at 8pm. Tickets are available to purchase online at platinumlist.net, priced from BD16.50. ✤

Afternoon tea gets a playful chocolate-inspired twist at Four Seasons Hotel Bahrain Bay, with Chocolate Dreamscape Afternoon Tea served daily from September 6 to October 31 at Bay View Lounge. Inspired by the magic of the chocolate factory, the experience brings together savoury creations, handcrafted chocolates and elegant pastries. Enjoy unexpected pairings, including Scottish smoked salmon with white chocolate pearls, lobster brioche with raspberry gel and Wagyu and dark chocolate tartlets. Sweet treats follow, from Manjari chocolate crémeux and pistachio Chantilly to chocolate ice cream and freshly baked scones. Served from 12pm to 9pm, the afternoon tea is priced at BD22 for the Regular option and BD26 for the Royal, including one premium tea and a mocktail or sparkling juice. ✤

GO: FOLLOW @CULTUREBAH ON INSTAGRAM FOR MORE INFORMATION.

GO: CALL 1711 5500 FOR MORE INFORMATION OR TO MAKE A RESERVATION.

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The J Brunch

Savor oceans of flavor, world-class cuisines, and decadent desserts, all accompanied by live music and vibrant entertainment. Continue the celebration with a day of leisure along Bahrain's longest private beach and shimmering pools. Brunch & Day Pass (per person) BD 35 (soft beverages) | BD 44 (selected beverages) Brunch Experience (per person) BD 30 (soft beverages) | BD 39 (selected beverages) Every Friday | Obab Al Bahar | 13:00 – 17:00 jgb.obabalbahar@jumeirah.com | +973 3366 3464 jumeirah.com/bahrain Zallaq, Kingdom of Bahrain

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Bahrain Pavilion 2025, Heatwave, Image - Ishaq Madan

• LISTEN UP

BAHRAIN PAVILION OPEN CALL

PARIS AWAITS BAHRAIN ARTISTS

Local creatives could soon see their ideas take centre stage in Venice, with a new open call inviting proposals for the Bahrain Pavilion at the 20th International Architecture Exhibition in Venice.

For creative minds looking for a change of scene, Cité Internationale des Arts' latest artist residency programme could be the opportunity to put fresh ideas into practice and experience one of Europe’s most exciting cultural capitals.

The Bahrain Authority for Culture and Antiquities is inviting multidisciplinary teams to submit their proposals to represent the Kingdom’s National Pavilion at the 20th International Architecture Exhibition of La Biennale di Venezia. The pavilion will be located in the Arsenale, covering an area of 290sq/m, and the Biennale will run from May 8 to November 21, 2027, with the pre-opening taking place on May 6 and 7. Under the theme, Do Architecture – For the Possibility of Coexistence Facing a Real Reality, the Biennale calls for architecture grounded in action and direct engagement with the realities of making. The theme for Bahrain’s pavilion, Making and Scarcity, invites teams to investigate making as both process and proposition through research-driven proposals exploring material scarcity, fabrication, circularity and systems of production. Teams may include curators, architects, artists, historians, designers, theorists, scientists, critics or practitioners from related disciplines, and proposals must present an original curatorial concept developed specifically for the Bahrain Pavilion. They should be ambitious while remaining feasible to research, develop and implement. The call is open internationally to individuals and collaborative teams of up to five members, with at least one applicant required to be a Bahraini national or based in Bahrain. Applicants must also be available and committed throughout the period leading up to the exhibition opening. The submission deadline is September 26. ✤

An exciting chance is up for grabs for local artists to take their work to Paris for a fully funded three-month residency. The International Artist Residency Program of the Cité Internationale des Arts in Paris is inviting creatives to develop a new artistic project in an inspiring international setting, while immersing themselves in France’s vibrant cultural scene. Supported by the Bahrain Authority for Culture and Antiquities, the French Embassy to Bahrain and the Alliance Française Bahrain, the three-month residency will take place between April 2027 and April 2028, and covers flights, housing, a monthly allowance and one-on-one artistic guidance. The programme welcomes applications from all artistic fields, including architecture, design, visual arts, street arts, cinema, digital arts, dance and performance, literature, gastronomy, crafts, fashion, music, photography, theatre, puppetry and circus arts, art criticism, exhibition curation and more. Interested artists should submit a CV of no more than two pages, a portfolio of up to 12 pages, a two-page artistic residency project, a signed statement confirming that their works are their own and a letter of recommendation (optional). Applications should be sent to culture@afbahrain.org by September 19. Before applying, artists can attend an information session on September 2 at 4pm at the Bahrain National Museum Auditorium. The walk-in session will offer more information, a chance to engage with the selection panel and hear testimonials and tips from former awardees. ✤

GO: VISIT BAHRAINPAVILION.BH OR FOLLOW @BAH. PAVILION ON INSTAGRAM FOR MORE INFORMATION.

GO: FOLLOW @FRANCEBAHREIN AND @AF.BAHRAIN ON INSTAGRAM FOR MORE INFORMATION.

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Image - Courtesy of bahrain.com

• LISTEN UP

A CREATIVE SEASON AHEAD Artists, designers and audiences have plenty to look forward to at Al Riwaq Art Space, with three separate initiatives taking place over the coming months. Al Riwaq Art Space has a busy season ahead, with an exhibition, an open art call and a hands-on design programme, offering creatives new ways to participate and audiences new reasons to engage. Running until October 1, Meaningful/less is a group exhibition bringing together artists and diverse artistic practices to explore the questions, emotions and uncertainties that shape contemporary existence. Drawing on existentialist thought and its influence on contemporary life, the exhibit considers questions of meaning, fear, spirituality and arrival within the fragile realities of everyday life. Featuring a range of artists and mediums, Meaningful/ less reflects on the emotional landscape of a generation living within a culture of constant acceleration, productivity and self-optimisation. Rather than proposing definitive answers, the exhibition invites audiences into a space of openness and contemplation, considering meaning as something that continues to emerge through experiences, relationships, questions and everyday lives. Meanwhile, Al Riwaq is inviting artists to participate in this year’s Muharraq Nights 2026, opening its doors to creative voices to take part through public artworks that will be displayed throughout Muharraq. This year’s festival, Salt of the Sea, Bread of the Land, engages with Muharraq as a living archive of memory, heritage and everyday life. The cultural celebration explores two interconnected themes: Salt of the Sea, reflecting on the city's maritime 18

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history, pearling traditions, oral histories and the traces left by generations shaped by the sea; and Bread of the Land, turning towards home and neighbourhood life, exploring hospitality, belonging, food traditions, craft, labour and communal rituals. Artists are encouraged to look beyond heritage as something preserved in the past and instead consider it as something living, evolving and continuously reinterpreted. Submissions close on September 17. Al Riwaq is also hosting Majal ’26, an eight-week, process-driven design incubator programme exploring contemporary design through the lens of local craft practices. Running Saturdays from September 19 to November 7, the programme brings designers and makers together with craftspeople to develop new work through research, dialogue, material exploration and experimentation. With the cycle theme, Design as a discipline. Craft as a method. Making as knowledge, participants will work within shared studios and material labs, engage in masterclasses and develop a focussed body of work from concept through to production. It concludes with a public exhibition and open studio days. ✤

GO: VISIT ALRIWAQARTSPACE.COM OR FOLLOW @ALRIWAQ ON INSTAGRAM TO REGISTER OR FOR MORE INFORMATION.

A TASTE OF INDIA AWAITS

From fragrant curries to tandoor favourites, Savour the ﬂavours that make Indian cuisine unforgettable.

For bookings

+973 1774 6461

@rasoi.bh

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Image - Kelly Sikkema, Unsplash

• LISTEN UP

A NIGHT OF LAUGHS Sometimes Funny brings Imran Al Aradi back to the stage for an intimate evening of fresh standup, live guitar and material still finding its feet.

YOUNG WRITERS TAKE THE STAGE Layali Arts Center launches its Young Authors Programme, bringing a fresh creative writing opportunity to Bahrain’s younger generation.

Get ready to have your funny bone tickled this month, as Bahrain-based stand-up comedy platform, Sometimes Funny, returns with a new edition of A Comedy Night with Imran Al Aradi. The event takes place on September 15 at Downtown Bar, InterContinental Bahrain, and will feature a mix of new and developing stand-up comedy material inspired by everyday life, experiences and observations that audiences in Bahrain and across the region can relate to. It will also include Imran’s signature closing segment, The Comedy Journal, which combines short comedic observations and one-liners with live guitar. Created by Imran himself, the comedy platform was built around two sides of the comedy experience: giving audiences the opportunity to enjoy stand-up in smaller, more intimate settings, while creating a space for comedians to perform, experiment with new material and develop their skills in front of a live audience. Unlike a traditional polished comedy show where every joke has already been tried and tested, Sometimes Funny embraces the process behind stand-up comedy. Some jokes work, and some need work, which is where the platform gets its name. The show is for ages 18 and over. Doors open at 6.30pm, with the show starting at 7.30pm. Tickets can be purchased online through platinumlist.net and are priced at BD8. ✤

Young writers across the Kingdom have a new chance to explore their talents and imaginations over the next several months, with Layali Arts Center's Young Authors Programme. Starting this month and running until April 2027 at Layali Arts Center in Nordic Tower, Seef, the programme will give children the opportunity to develop their writing and work towards publishing their own work. Weekly writing classes will focus on different aspects of the craft, with each participant developing a body of original work. Developed with today’s children in mind, the programme is led by journalist, editor and writer Farrah Francis, co-founder of Layali Arts Center. Young writers will be divided into two age groups, seven to 11 and 12 to 17, with weekly exercises covering world building, character development, story structure and flow, editing and feedback, peer review and refinement. Participants will also be introduced to writers, journalists, illustrators and editors from Bahrain and beyond, exposing them to the wider worlds of writing and publishing. Priced at BD195, the programme culminates in April 2027 with the centre’s Young Authors’ Reading Fair, where participants can read and share their work through special readings and discussions. Parents will also have the option of having their child’s completed work printed as a book. ✤

GO: FOLLOW @SOMETIMESFUNNY.BH ON INSTAGRAM FOR MORE INFORMATION.

GO: CALL 3385 2751 OR FOLLOW @LAYALIARTSCENTER FOR BOOKINGS OR MORE INFORMATION.

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• LISTEN UP

THE BREW BATTLE RETURNS Let the ultimate coffee challenge begin, as BLACK22 Coffee Bar & Roastery is set to host the fourth AeroPress Championship Bahrain at Marassi Galleria, bringing amateur and professional baristas together for a fastpaced test of technique and taste. The World AeroPress Championship returns to Bahrain, bringing together baristas, coffee professionals and enthusiasts to celebrate creativity, skill and innovation in coffee brewing. Taking place at Marassi Galleria on October 2, from 2pm to 10pm, the championship will once again be organised by BLACK22, which successfully hosted the last three editions, continuing its commitment to growing the speciality coffee culture in Bahrain. The event will feature both amateur coffee enthusiasts and professional baristas, showcasing their creativity, skills and passion for coffee, while members of the public can attend and watch the competition free of charge. The World AeroPress Championship is a globally recognised brewing competition to find the best cup of AeroPress coffee through fast-paced, head-to-head elimination rounds. A global, community-driven platform, it has grown from three people in Oslo in 2008 to nearly 8,000 competitors across 70 countries, with more than 230 annual events. The competition is focussed on technique and taste, rather than scripts, stagecraft or inaccessible gear. Across the season, national and regional events feed into the World Final, where champions compete on the global stage. In Bahrain, each elimination round will see a minimum of three competitors go up against each other. They will have five minutes to prepare, brew and present their cup of coffee using an AeroPress. An AeroPress is a portable 22

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machine made specifically for brewing coffee. Using air pressure to push coffee through a filter, this unique brewing method is known for its simplicity, versatility and ability to create a clean and flavourful cup. Each round has one winner, selected by two judges, who point to the cup they believe to be the best. The judges will have no previous knowledge of who brewed each cup. Instead, the competitor’s name will be printed underneath the cup and revealed once the winner has been selected. In the event of a tie or disagreement between the judges, the appointed head judge will decide the winner, with the decision being final. The elimination rounds continue until only three competitors remain, who then face off in the final. The winner will have the opportunity to represent Bahrain at the World AeroPress Championship in Mexico City. While all participants must use the same type of water, coffee beans and an official AeroPress, they are allowed to bring their own kettle, coffee grinder and scales. This gives competitors the opportunity to introduce their own approach and individual expression to the brewing process. So, get ready to celebrate with the community and enjoy live brewing, exciting challenges and, of course, great coffee. ✤

GO: CALL 3352 2422 OR FOLLOW @BLACK22BH ON INSTAGRAM FOR MORE INFORMATION.

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Image - JJ Jordan, Pexels

CULINARY TRENDS

• COVER STORY

For a small island, Bahrain'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. 24

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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 26

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Image - https://kaboompics.com, Pexels

Image - Aldward Castillo, Unsplash

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 ● Roka – Harbour Gate ● Clay – Adliya ● Ramenara – Seef and City Centre Bahrain ● SUSHISAMBA – Conrad Bahrain Financial Harbour

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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 28

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Image - Julia Vivcharyk, Unsplash

Image - Tiya Nh, Pexels

CHAR AND FLAMES

basic idea. Of course, Bahrain is no stranger to cooking over flame, from traditional grills to modern wood-fired kitchens. At Roka, robatayaki grilling features skewered food over hot charcoal, with the robata grill placed at the centre of the dining experience. Saltfire describes itself as a wood-fired, meatforward restaurant, while Brasero Atlántico brings Argentine a las brasas cooking to the rooftop, with dishes prepared using traditional wood-fire techniques.

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 ● Roka – Harbour Gate ● Brasero Atlántico – Sheraton Bahrain Hotel ● Saltfire – Adliya ● Seoul Restaurant – The K Hotel

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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 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. 30

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Image - Portuguese Gravity, Unsplash

Image - Claudia Stucki, Unsplash

FERMENTED FOODS

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: Alosra, Al Jazeera and others, all carry

various brands of kimchi and kefir ● Speciality Korean markets: Hanaro Market and Asiana House

Market, which also delivers through Talabat, carry kimchi, miso and gochujang ● Fermendiet: @fermendiet.bh on Instagram ● Marketplace by Live Well – Various Locations ● Broken Breads – Riffa ● GB Bakery – A'ali

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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 Bahraini 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 Bahrain, CLAY has built its menu around this Japanese-Peruvian relationship, with dishes including Hokkaido scallops with huacatay sauce and ceviches alongside Japanese preparations. 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. Bahrain is particularly fertile ground for this kind of cooking, with its dining scene drawing from a broad mix of cultures and 32

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Image - Nano Erdozain, Pexels

Image - Alexandra Tran, Unsplash

FUSION CUISINE

local chefs increasingly looking at Bahraini ingredients through a contemporary lens. SUSHISAMBA, for example, brings together Japanese, Brazilian and Peruvian influences, with its menu spanning sushi, ceviches, Brazilian moqueca and Peruvian anticuchos. Taking a similarly playful route, dāwa by Roaya Saleh pairs Gulf ingredients with Asian and international techniques, from prawn mathrooba with Arborio rice to Gulf clams in laksa sauce. 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 ● dāwa by Roaya Saleh – Harbour Heights ● KAYA – The Gulf Hotel Bahrain Convention & Spa ● Legacy – Harbour Towers East, Bahrain Financial Harbour ● SUSHISAMBA – Conrad Bahrain Financial Harbour

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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, cheesecakes and mousses have followed, often paired with 34

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Image - Malicki M Beser, Unsplash

Image - Habib Eskandari, Unsplash

PISTACHIO DESSERTS

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 zeaxanthin, antioxidants also found in green vegetables.

WHERE TO FIND ● Pistachio Sweets – Budaiya ● Lilou Artisan Patisserie – Various Locations ● Woodbury & Co – Various Locations ● Cioccolatitaliani – City Centre Bahrain

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• COVER STORY

Image - www.instagram.com/parkers.bh

Image - www.instagram.com/tao_downtown_bh

VIRAL FOOD TRENDS IN BAHRAIN

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

and sesame seeds. With grilled meat so popular here, we’re surprised this trend didn’t catch on sooner.

MATILDA CAKE

WHERE TO FIND ● Kababbi Grills (@kababbi.bh) ● SHIMU (@shimu.bh) ● Asyakh (@asyakh.bh) ● Salomi Grills (@salomigrills)

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 ● Parker’s (@parkers.bh) ● Chocomelt (@chocomelt.bah) ● Cine Café (@cinecafe)

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?

SUSHI TIKKA A quintessential Japanese dish gets a local spin with Sushi Tikka, as Bahrain’s eateries get hot on the heels of this trend. This fusion dish puts a twist on maki rolls, where meat tikka pieces replace the raw fish or other fillings, wrapped in sushi rice and nori (seaweed sheet), and generally dressed with spicy mayo 36

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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 ● Tao Downtown (@tao_downtown_bh)

MORE TRENDS TO TASTE ● TROMPE-L’ŒIL (ILLUSION) DESSERTS: Hyper-realistic pastries that look like real objects, like fruit and vegetables. Where to Find: JOY Pâtisserie (@joy.patisserie.bh) ● LONDON CAKE: Chocolate and whipped salted caramel layered cake, made famous by its creator Edd Kimber. Where to Find: Cake Boutique (@cakeboutiquebh) | Sugar Cravings Bakehouse (@sugarcravings.bh) ● LOADED SPUDS: The humble jacket potato 2.0, upgraded a notch using various toppings and flavours Where to Find: SPUDILICIOUS (@spudlicious.bh)

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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

Good taste has a long history. Nearly 50 years, to be exact. For generations, the table has been set. Opening Hours: 12am-12pm

+973 17713710

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@cicosrestaurant fact magazine

• ISLAND RIDES

AN ICON MODERNISED fact took the new Range Rover SE for a spin to explore firsthand how well it upholds a long-standing luxury legacy. 46

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ISLAND RIDES •

“

There is a great deal of technology beneath the surface, yet the experience remains calm, polished and intuitive.”

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• ISLAND RIDES

ange Rover has spent more than half a century shaping the luxury SUV, and the latest SE shows how comfortably that identity can evolve. Mild-hybrid assistance joins the familiar mix of refinement and capability, yet the car remains unmistakably Range Rover. We spent time inspecting and driving the new model to see how the latest powertrain fitted into the experience. Given Range Rover’s standing among luxury SUVs, there was plenty for the SE to live up to.

Grace with Gravitas In person, the new Range Rover has a beautifully sculpted quality. Broad, smooth surfaces give the body real presence without making it look heavy, while the falling roofline, strong waistline and rising sill line create that unmistakable profile. The short front overhang and tapered boat-tail rear lend elegance to its substantial proportions. Santorini Black suited our test car superbly, emphasising the smooth surfaces and clean lines of the bodywork. The Nickel Atlas Exterior Pack added measured contrast, while Pixel LED headlights sharpened the front. To our eyes, the 22-inch diamondturned wheels gave the car a stronger, more grounded stance. The deployable side steps extended when needed, then tucked themselves neatly away again – preserving the clean lines, along with our dignity on the way in.

Layers of Luxury Inside, the Caraway cabin made an immediate impression. 48

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Perforated Windsor leather, Noble Chrome controls, Natural Brown Walnut veneer and Duo Tone headlining gave the interior richness and depth. The Extended Leather Upgrade added yet another layer of refinement, while the low, layered dashboard and neatly integrated vents kept the architecture clean and calm. The 20-way electrically adjustable front seats offered memory, four-way lumbar adjustment and cushion extension, while rear passengers benefitted from power recline. From the Command Driving Position, visibility was excellent and the Range Rover’s size soon felt easy to judge. Cabin Air Purification Pro could prime the interior before a journey, while the centre-console refrigerator kept drinks chilled. The latter quickly justified its place in the console.

Control Without Complexity The technology matched the cabin’s restraint. The curved 13.1-inch Pivi Pro touchscreen is substantial, but its slim, floating appearance keeps the dashboard elegant, and the functions we used most were generally only a tap or two away. The Interactive Driver Display presented key information clearly, while wireless charging reduced clutter. The ClearSight interior rear-view mirror and 3D Surround Camera proved particularly useful in tighter spaces. Our test car’s Meridian Sound System combined a 400W amplifier, 14 speakers and a dual-channel subwoofer. The sound was rich and beautifully detailed, and generous enough to lend a little credibility to some questionable playlist choices.

Power Beneath the Polish On the road, the mild-hybrid system suited the Range Rover exceptionally well. Its 2,996cc six-cylinder setup produces 360PS and 500Nm, channelled through an eight-speed automatic transmission and all-wheel drive. With Dynamic Launch engaged, 0-100km/h took 6.2 seconds. For a luxury SUV weighing around 2.4 tonnes, the acceleration felt almost cheekily brisk. The Range Rover gathered speed with impressive authority, never giving the impression that mass was something it needed to negotiate. Electronic Air Suspension and Adaptive Dynamics maintained the composure we expected, while All Wheel Steering made the SE noticeably easier to place at lower speeds. The 10.95-metre kerb-to-kerb turning circle was especially welcome in town. Terrain Response 2, a twin-speed transfer box, 291mm of off-road ride height and 900mm wading depth preserve this Range Rover’s formidable ability beyond the tarmac.

Assurance Without Interference The assistance systems were comprehensive and pleasingly discreet. Adaptive Cruise Control with Steering Assist, Blind Spot Assist, Lane Keep Assist, Emergency Braking, Rear Traffic Monitor and Rear Collision Monitor worked together with little intrusion during our drive. Park Assist, front and rear parking aids and the 3D Surround Camera helped in tighter spaces, while Driver Condition Monitor and Occupant Protection Assist added reassurance. The systems made themselves useful when required and then fact magazine

• ISLAND RIDES

quietly receded from the experience. Happily, none seemed particularly desperate for attention.

A Modern Range Rover, Fully Realised The SE left us feeling that the Range Rover formula remains remarkably coherent. There is a great deal of technology beneath the surface, yet the experience remains calm, polished and intuitive. More importantly, the mild-hybrid system complements the sixcylinder engine, which provides ample reserves when required, while the chassis retains the capability that has always separated Range Rover from less versatile luxury SUVs. That coherence is ultimately what makes the SE so appealing. It feels modern but not novelty led. It is luxurious but measured, with its capability simply there when needed. It carries the Range Rover idea forward with confidence – and keeps the drinks cold while doing so. ✤

GO: VISIT WWW.RANGEROVER.COM/EN-BH OR FOLLOW @RANGEROVER ON INSTAGRAM FOR MORE INFORMATION. 50

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THE ART OF

PROTECTION Wrapped in contrast, Because we don’t just protect — we preserve your passion.

+973 380 555 57, +973 320 555 57 hdautobh hdautobh@gmail.com fact magazine

• 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. 52

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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.

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• MOTORING NEWS

BACK-TO-SCHOOL CAR CAMPAIGN A new school year calls for a new set of wheels, and Zayani Motors is making the back-to-school car upgrade easier with attractive offers on selected MG models. With the new academic year underway, MG Motor Bahrain is giving drivers another reason to make the switch. Zayani Motors, the exclusive distributor of MG Motor, has unveiled its latest Back-to-School campaign, Down Payment on Us. The Drive is Yours, offering customers exceptional savings and attractive financing options across a selection of the latest MG models. Valid until September 30, the campaign gives prospective buyers the opportunity to own an all-new vehicle with zero down payment, making the process of getting behind the wheel a little easier as families settle into the new school year. The line-up caters to a range of preferences and budgets. The sporty MG GT, with its striking aesthetics and engaging drive, starts at BD6,699, bringing style and agility together in one package. Families looking for extra space and versatility can opt for the MG HS, starting at BD7,999. For drivers interested in an eco-friendly option, the MG 8 PHEV brings advanced plug-in hybrid technology to a saloon, with prices starting at BD9,999. The MG7 stands out with its bold design and powerful performance, starting at BD10,499.

The range continues with the MG HS Hybrid+ SUV, which combines smart hybrid performance with elevated comfort and starts at BD11,999. At the top end of the campaign line-up, the premium MG RX9 SUV offers sophistication and strength, starting at BD12,500. MG Motor Bahrain remains dedicated to delivering value, quality and customer satisfaction. With a diverse range of models and compelling benefits, MG is ready to help drivers start the academic year on a high note. Those interested in exploring the campaign can visit the MG Bahrain showroom in Ma’ameer for a test drive or to learn more about the available financing options. ✤ GO: CALL 1770 3703 OR FOLLOW @MG_BAH ON INSTAGRAM FOR MORE INFORMATION.

BACK-TO-SCHOOL CAR DEALS ARRIVE Zayani Motors is kicking off the new school year with a limited-time campaign, putting four Mitsubishi models in the spotlight with enticing offers for a smart start to the season. Zayani Motors, the exclusive distributor of Mitsubishi Motors vehicles in Bahrain, has launched its back-to-school campaign under the slogan A Smart Start with Zero Down Payment, offering customers the opportunity to own a new Mitsubishi car with zero down payment, until September 30. Launched in conjunction with the back-to-school season, the campaign is designed to meet the needs of families and individuals seeking a practical and reliable vehicle to help them start the academic year. The campaign features select Mitsubishi models that combine Japanese reliability, modern design, practical space and technologies that make daily mobility easier and more convenient. The promotion includes the Mitsubishi ASX, with prices starting from BD7,999. A practical, sporty, subcompact crossover SUV, it is ideal for daily city drives and light family commutes. Also included is the Mitsubishi XForce, with prices starting from BD8,499. This bold, modern SUV combines style, comfort and confidence on the road. The seven-seater Mitsubishi Xpander starts from BD9,099, offering an ideal family option thanks to its spacious cabin, flexible seating and practical space suited to daily journeys. 54

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The Mitsubishi Eclipse Cross is also available as part of the campaign, with prices starting from BD9,499. This crossover features a distinctive sporty design and practical technologies that enhance the driving experience. Customers can visit the Zayani Motors showroom in Ma’ameer to explore the models, test drive the vehicles and benefit from the offer. ✤ GO: CALL 1770 3703, VISIT MITSUBISHI-MOTORS.COM.BH OR FOLLOW @MITSUBISHIMOTORSBAHRAIN FOR MORE INFORMATION.

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• 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. 56

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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

• PLUGGED IN

DISCO LIGHTS, ENGAGED The JBL Pulse 6 is the new version of the company’s portable Bluetooth speaker that adds both improved sound quality and a fun, light-up function.

JBL

Unlike the Pulse 5, the new model adds a carrying handle that’s integrated with colourful LEDs for a choreographed light show that transforms your tracks into a multi-sensory moment synched to your music selection. It also promises a fuller, more expressive listening experience, with its deeper bass driven by an upgraded acoustic design. AI Sound Boost analyses your music in real time to keep everything clean and distortion-free even when you crank up the volume. Up to 12 hours of playtime keeps your sound and light going from daytime hangouts to late-night wind-downs and when no music is playing, simply double-tap Pulse 6 to turn on a soft, comforting glow whenever you need a little light. Adjust brightness directly using the volume buttons or fine-tune brightness and colour temperature in the JBL One app – there’s even a sunset mode that dims the light gradually over 60 minutes. Download the JBL One app to unlock the full Pulse 6 experience. Explore a mix of energetic party looks and softer ambient themes or pair mood-setting sounds with matching light effects to bring sound and light together in new ways. The app also lets you fine-tune your sound with intuitive EQ and link speakers with Auracast. ✤ GO: VISIT JBL.COM FOR MORE INFORMATION.

HONOURING A MUSICAL ICON

This is one for the serious musos out there, and there are several themed items in a collection that spans a year-long celebration of the Marshall-Hendrix partnership. The wireless headphones are built on the much-loved Marshall V platform and feature exclusive black and purple oil paint-like graphics on the earcups and headband in a cosmic swirl that will be familiar to fans of Hendrix’s music and style. There are also custom silver details, representing Jimi’s iconic jewellery, and a bespoke badge that signifies the musician’s fascination with science fiction. The headphones promise more than 100 hours of wireless playtime on a single charge – wireless and USB-C charging available – with simple Bluetooth operation. They come in a foldable, travel-friendly design. The range also features items from half-stacks to amplifiers, graphic tees and more – all themed around the Hendrix experience. ✤ GO: VISIT MARSHALL.COM FOR MORE INFORMATION. 58

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Marshall

Marshall, the music industry’s favourite amp, is marking its 60th anniversary and a well-known association with guitar hero Jimi Hendrix with a set of themed pieces including commemorative headphones.

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• 5 OVER 5

In Conversation with… Dennis de Groot

At the helm of Hawar Resort by Mantis is its recently appointed General Manager, who is bringing a fresh perspective to this impressive island property. With a career spanning more than two decades in luxury hospitality, he talks about the resort’s appeal, his focus on guest satisfaction and his top must-try recommendations.

Congratulations on your exciting new appointment. What does your role entail and what are your immediate plans for the property? Thank you – it’s certainly been an exciting few months already! At the heart, it’s about the full guest journey, not simply the stay itself. From the moment guests begin their journey to Hawar Island, I want them to feel that same sense of wonder and anticipation that I felt the first time I arrived. My focus right now is structure and stability, weaving the guest 60

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journey through storytelling. The product speaks volumes: a warm welcome, thoughtful gestures and creating those genuine, unexpected moments that stay with you long after you leave. Hawar is a very special place, and we have a wonderful opportunity to let the island speak for itself while making sure our guests feel genuinely looked after throughout their stay. For me, luxury is often found in how you make someone feel, and that is what I want every guest to take away from their time with us.

5 OVER 5 •

With Bahrain promoting itself as an island tourism destination, how does Hawar Resort by Mantis contribute to that vision? Bahrain has so many sides to discover, and I think we're fortunate to represent one many people don't expect: quiet, wild and connected to nature. We share Hawar Island with dugongs, flamingos and dozens of migratory bird species passing through each season, even a small population of mountain goats wandering the island. Furthermore, we’re one of the few icons here, putting sustainability at the heart of how we run things. If a guest leaves with a little more appreciation for nature than they came with, I think we've done something meaningful, both for Bahrain’s tourism and for the island itself. You've led everything from restorations to pre-openings and rebrandings of renowned hotel brands. What are the most challenging and rewarding aspects of managing a luxury property? Every property has its challenges; I like to see them as opportunities rather than challenges, and an island environment certainly adds a few more. But I’ve always felt that those opportunities are also what make hospitality interesting. They push you to think differently, be resourceful and, most importantly, work closely with your team. Across my career, what I’ve enjoyed most is the variety of people, places and experiences. You’re constantly learning from the teams around you and from your guests. For me, that is the real reward of hospitality – being part of a journey, creating something meaningful together and seeing the experience come to life through the eyes of the guest.

What are the three must-try experiences you would recommend for first-time guests at Hawar Resort by Mantis? Hawar Resort by Mantis offers so much that, honestly, one day isn't really enough to experience everything the island has to offer. But if I had to give first-time guests a glimpse of it, I'd start with the Socotra cormorant colony, one of the largest migratory bird gatherings in the world, right here at Hawar Islands. Watching thousands of birds who've flown so far to call this island home, even briefly, has a way of putting things in perspective. For guests drawn to culture, I'd point them toward our Desert Culture Tour, a journey beyond the resort and into the island's landscape and history, blending a little adventure with a deeper sense of place. We’re also looking forward to the reopening of C-Salt this month, a new Mediterranean Italian concept. It’s another exciting addition to the Hawar experience, and one we can’t wait to share with our guests. How are you enjoying island life, and what's your favourite way to unwind on the weekend? I’m really enjoying island life. Hawar has a way of making you pause and appreciate where you are, even on the busiest days. As for weekends – what weekends? In hospitality, they are something of a luxury in themselves! That said, I genuinely love what I do and whenever I get some downtime, I spend it mainly with my family. With our second bundle of joy arriving next month, inshallah, those family moments are becoming even more special. For me, unwinding is simply about being present with them, enjoying the small moments together and, of course, fitting in a game of padel with the GM community whenever I’m back in town. ✤ fact magazine

ISLAND INSIDER

Siddiqa Ali Cluster Brand & Marketing Manager, The K Hotel While managing multi-brand portfolios, what’s your secret to keeping each one distinctive while staying consistent? I believe the key is to have one strategic vision while allowing each property to have its own personality. Every property should have a clear identity, target audience and compelling reason for guests to choose it. My role is to understand what makes each hotel unique and translate that into its tone of voice, content and guest experience, while maintaining consistency in quality, communication and overall standards. With The K Hotel, Dragon Beach Hotel and Sea Loft Villas, I build on the individual strengths of each property rather than applying a one-size-fits-all approach. Consistency builds trust; differentiation creates desire. 62

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How do you keep yourself organised? Any favourite productivity apps that you can't do without? I’m naturally very organised, which is essential when managing multiple properties, campaigns and priorities. I start each day by identifying what genuinely needs to move forward rather than simply working through a long todo list. I rely on Microsoft To-Do to keep track of the tasks and priorities, while my phone notes are ideal for capturing ideas whenever inspiration strikes. Ultimately, I believe productivity is less about the tools you use and more about having a clear structure, prioritising effectively and following through.

What does your ideal weekend look like? My ideal weekend is about slowing down and enjoying the simple things. I’m a beach person at heart, so spending time by the sea is my favourite way to unwind. I enjoy relaxed mornings, good food and quality time with family and friends. I also love discovering new places around Bahrain, and working in marketing means I naturally notice the details wherever I go – from the atmosphere and service to how a place tells its story. For me, the perfect weekend is a balance of relaxation, good company and a little sunshine.

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• VOICE FROM THE KITCHEN

CREATING DISHES THAT DELIGHT AND INSPIRE Having begun his journey in some of Europe’s finest kitchens and refined his craft alongside renowned Michelin-starred chefs, Executive Sous Chef Francesco Acquaviva now leads the team at Four Seasons Hotel Bahrain Bay. He shares his culinary vision for the property, the inspiration behind his signature dish and his favourite ingredient!

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Having worked across some of Europe and Asia’s leading kitchens, what are you hoping to bring to Four Seasons Hotel Bahrain Bay? One of the greatest lessons I've learnt from working across different countries is that exceptional cuisine is not about complexity, it's about creating emotion. At Four Seasons Hotel Bahrain Bay, I want to bring a style of cooking that combines European precision, Asian influences and the incredible ingredients Bahrain has to offer. My goal is to create dishes that feel elegant yet approachable, while giving guests an experience that is memorable, surprising and deeply connected to the destination. You’ve worked alongside some of the world’s most respected chefs, including Heston Blumenthal and Heinz Beck. What are the biggest lessons you’ve taken from those experiences? Working with chefs such as Heston Blumenthal and Heinz Beck taught me that excellence is never accidental. Despite their very different styles, they share an obsession with detail, a deep respect for ingredients and an unwavering commitment to the guest experience. The most important lesson, however, was understanding that technique alone is not enough. Great cuisine needs personality, emotion and authenticity. That balance continues to shape the way I cook, create and lead my team today. What is your favourite local ingredient to work with, and why? If I had to choose one, it would be black lemon, an ingredient deeply rooted in the region’s culinary heritage. It is incredibly

simple, yet it carries so much character. It brings depth, freshness and complexity in a way that feels uniquely connected to the region. I also love working with saffron for its elegance and aroma. Both ingredients tell the story of Bahrain’s culinary heritage, and I enjoy presenting them through a contemporary lens, while preserving their authenticity. Can you share the inspiration behind your signature dish at Four Seasons Hotel Bahrain Bay, and what makes it special to you? The inspiration behind my Eggplant Ravioli is deeply rooted in my Italian heritage and my belief that the most memorable dishes are often the simplest. Growing up in Italy, summer was synonymous with exceptional produce, sun-ripened tomatoes, garden vegetables and moments shared around the table with family and friends. This dish is my tribute to those memories. The homemade ravioli is filled with delicate eggplant and complemented by a rich tomato fondue and refined Parmesan textures, creating a balance of flavour, texture and elegance. While the ingredients are humble, the technique and attention to detail reimagines them into something contemporary and memorable. For me, what makes this dish particularly special is that it captures the essence of Italian cuisine: respecting the integrity of each ingredient and allowing it to speak for itself. It is a celebration of seasonality, authenticity and the joy that great food brings. Every bite is designed to evoke the warmth and happiness of an Italian summer while delivering the refined dining experience that guests expect at Four Seasons Hotel Bahrain Bay. ✤ fact magazine

• CULINARY SPOTLIGHT

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CULINARY SPOTLIGHT •

A REFINED INDIAN DINING EXPERIENCE From nostalgic chaat and expertly grilled tandoori dishes to fragrant biryani and indulgent desserts, Farah Baig discovers Rasoi – one of Bahrain’s finest Indian restaurants.

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• CULINARY SPOTLIGHT

ast month, when I found out that I’d soon be heading to Rasoi – the Indian fine-dining restaurant at The Gulf Hotel Bahrain Convention & Spa – a friend asked me a valid question: “Indian food is already so incredible. How different can this experience be?” Despite having visited a few times prior, I wasn’t completely satisfied with my response. So, when I set out for Rasoi one Monday afternoon, I was determined to scrutinise the food, ambience, service and other factors that contributed to the overall experience. Entering Rasoi’s doors can feel a bit like stepping into Narnia. You walk into the intimate lounge and bar area, where you can watch skilled mixologists bring refreshing beverages to life, before making your way into the palatial restaurant. Rasoi has several great seating options, but I’m somehow always enticed by one of three round tables against the far wall. These offer a sense of semi-privacy as you’re cocooned in floor-toceiling crystal curtains, but can still see the excitement in the kitchen across the tables. Once seated, our host Akshay brought out bowls of poppadoms and a trio of chutneys, which we happily devoured while we waited for our starters. Being part Indian myself, I’ve always experienced a sense of nostalgia when it comes to Indian food, with the spices that tantalise your tastebuds and aromas that waft through the air long before each dish makes its way to the table. Every dish sparks a memory, so when I’d learnt that we’d start our Rasoi experience with a selection of chaat, it brought me joy.

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Nostalgia Meets Flavour Chaat always reminds me of summer getaways to Bombay as a child. We’d often sit at my mother’s favourite restaurants sharing anecdotes and lots of laughter with my aunties, uncles and cousins, while it rained heavily outside. When Rasoi’s Samosa Chaat arrived, my expectations went beyond the need for flavour. A set of hot, crisp cheese samosas rested on a bed of chickpea masala (ragda), topped with crisp sev, mint chutney, tamarind chutney and yoghurt. This beautifully plated dish satisfies diners in every way with its mix of textures, temperatures and flavours. Warm cheese and the medley of sweet, salty and tangy leave nothing more to be desired. Next came the prettiest version I’ve ever seen – the Gulab Puri Chaat. Rasoi’s innovative spin on this classic is the addition of a fairly unusual ingredient when it comes to chaat: beetroot. The vegetable lends its vibrant pink hue and flavour to the outer casing (puri) and the chutney. The puris offer a satisfying bite, each bursting with flavour. More of that crispy sev, cool yoghurt and fresh pomegranate make it an excellent choice for a hot summer day.

Rasoi’s Regal Ambience While we waited for our mains, Akshay crafted some refreshing drinks for us – the Rose Mojito, Lady Lavender and Sunny Fizz. I quite enjoyed the subtle flavours of the lavender beverage, which was fizzy and had the slightest floral taste. While I happily sipped away, I took in the beauty of Rasoi. I’ve always loved how tastefully decorated it is. It’s just so… regal. As you walk in, eclectic sculptures and floor-to-ceiling floral

CULINARY SPOTLIGHT •

motifs come into view. Sunshine beaming in through the skylight illuminates the restaurant’s bronze and gold accents. And while I previously mentioned my private ‘cocoon’, the restaurant offers several fabulous seating options, including private rooms for more intimate dining experiences with family and friends.

Grilled To Perfection I’ve always believed that tandoori grills are one of the indicators of a good Indian restaurant. Marinades are essential and keeping things juicy and flavourful is an art form. Rasoi’s Chef de Cuisine, Tej Thapa, and his team had some exciting tandoori delicacies waiting for us. First came the Mix Chicken Tikka with four perfectly grilled chicken thighs. What made this, typically a North Indian dish, different from the usual plates you find in Bahrain is its playful use of South Indian spices. The spices were subtle, the meat was juicy and the tikka was delicious! Next came the Calicut Style Grilled Seabass, which was wrapped in banana leaves before being cooked. The result is a firm yet flaky grilled fish with a concentrated tangy lemon marinade that tantalises your taste buds.

Biryani? Curry? Yes, Please Not long after, a delicious Lamb Shank Rogan Josh made its way to our table. Our host, demonstrating his clear knowledge of the menu, explained that it had been marinated for 16 hours and cooked for nearly eight. As we tucked in, we realised that those hours had not gone in vain – the meat was fall-off-the-bone tender. With some freshly baked garlic naan, we dove into this delicious feast. The gravy was rich with a blend of spices, as is expected of a Rogan Josh. Finally, we were served a hot bowl of Dal Tadka and a sumptuous

Dum Biryani. Dal has long been known as a staple in Indian households and is the very definition of comfort food, but it was the biryani that stole the show. For those that do not know, the final step when cooking a dum biryani involves sealing in the flavours with dough. This way the fragrance of the spices remains concentrated, and practically every grain of rice impresses. With tender pieces of chicken, a great blend of spices and yoghurt (raita) on the side, this was one I’d come back for.

Dessert The Indian Way While we barely had any room left, our host insisted that we try two of the desserts. The Rose Rabdi Cake was soaked in rose milk and topped with rose jalebis (spiral-shaped sweets) which shone through. A generous drizzle of rose milk, light cream and a pistachio garnish made this dessert very addictive. Finally, we ended with the creatively plated Mango Terrine. This was cool and refreshing, while the flavour of mangoes stood out. By the end of my dining experience, I had my answer to what makes a fine-dining Indian restaurant, particularly Rasoi, so different. It’s the innovation of flavour without losing out on nostalgia, service with a smile that makes you feel at home and a regal ambience which makes you feel like royalty. If Indian food isn’t familiar to you, Rasoi will be a revelation; and if it is, this will be an experience. If I had one piece of advice for your visit, it would be this: come hungry. ✤

GO: FOLLOW @RASOI.BH ON INSTAGRAM FOR MORE INFORMATION OR TO MAKE A RESERVATION. fact magazine

• DINING DELIGHT

A LUNCH OF LEISURE Amira Ragab and her friends escaped the heat for a long afternoon at BO.SABI – and found little reason to hurry home.

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DINING DELIGHT •

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• DINING DELIGHT

here are afternoons when lunch is simply lunch, and then there are those rare occasions when it quietly takes over the day. On one of the hottest days in Bahrain, my friends and I arrived at BO.SABI, tucked away on the ground floor of The Diplomat Radisson Blu Hotel, Residence & Spa in Manama, intending to make a relatively brief stop. Naturally, things did not quite go to plan. The restaurant has an ease about it from the moment you walk in. Bamboo details, a wood-beamed ceiling, mosaic flooring and colourful pop-art canvases create a modern Asian aesthetic that feels thoughtfully assembled rather than overly themed. We settled indoors, comfortably positioned with a view of the pool, and within minutes the heat outside seemed rather irrelevant. The service followed the same relaxed rhythm. Our server, Khyrul, was attentive without hovering, keeping the meal moving at precisely the right pace. Head Chef Mohan Gurung also stopped by our table, offering recommendations and checking in with a warmth that felt genuine rather than rehearsed. It was a small gesture, but one that added considerably to the afternoon. We began with Chicken Gyoza: four plump, pan-seared parcels arranged neatly along a banana leaf, their bases lightly golden and pleasingly charred. A house-made chilli black bean and spicy cherry hoisin sauce brought an earthy, fermented depth, while shredded red cabbage added freshness and crunch. It was an assured beginning – familiar enough to be comforting, but with sufficient personality to keep things interesting. The Thai Smoked Prawns followed – tails-on and generously portioned, coated in a deep amber glaze and finished with coriander, basil and a slender red chilli. The prawns were firm and 72

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well cooked, with a subtle char at the edges, and the balance of sweetness, spice and smoke made this one of the more immediately appealing plates of the meal. From the cold starters, we tried two of the BO.SABI Special Sushi. The Salmon Abori Maki, striped in a spicy mayo-based sauce and scattered with sesame and microgreens, packed crisp panko prawn and cucumber beneath a seared, faintly smoky top layer. The Crab Mango Roll came shingled under thin fans of mango and finished with a citrus-bright drizzle – sweet fruit meeting savoury crab in a pairing that felt as playful as it looked. Then came the BO.SABI Speciality Salad, which proved that a salad need not feel like an obligation. Baby lettuce, ruby pomegranate, cherry tomatoes and ponzu-cured shrimp brought colour and freshness, while edamame and crisped crab shreds added contrasting textures. It was bright, balanced and sufficiently generous to hold its own among the more indulgent dishes that followed. The Faux Pho Soup took a quieter approach. Its clear amber broth, wide rice noodles, poached shrimp, mushrooms and star anise created a bowl that was comforting without being cumbersome. Choy sum, carrot and celery leaves added freshness and colour, while the broth itself carried the dish with understated confidence. It was perhaps the least showy course, but one of the most composed. By the time the mains arrived, lunch had officially ceased to be a quick break. The Korean Short Ribs came dark and lacquered; their rich glaze finished with sesame and crisp fried shallots. The meat carried a satisfying depth of flavour, with char providing just enough bitterness to balance the sweetness of the sauce. The Nasi Goreng was more exuberant: a generous mound of glossy, separate-grain rice crowned with a soft-yolk fried egg,

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accompanied by prawn crackers, quick-pickled slaw and two well-charred chicken satay skewers. It was the sort of plate that arrives with no interest in understatement – generous, colourful and unapologetically comforting. The Indonesian Shrimp Curry offered a more luxurious finish to the savoury courses. Its deep saffron broth was rich with coconut and gently spiced, coating the shrimp without overwhelming them. Of the three mains, it was perhaps the most visually arresting, although its richness meant that the accompanying drinks were particularly welcome. We sampled three. The Mango Ocean, with ginger ale, lemon and mango, was bright and effervescent, with enough gingery bite to keep the sweetness in check. The Blue Paradise, made with lemon, pineapple and orange juice, was vivid and tropical – playful without being overly sweet. The Red Snapper, combining cranberry, apple and lemon, took a tarter, fruit-forward direction and worked particularly well as a palate cleanser between the richer dishes. Dessert brought the afternoon to its prettiest conclusion. The Mango Sticky Rice was beautifully composed, with precisely cut mango arranged beside a compact portion of coconut-dusted sticky rice. Red currants, blackberry, blueberry and a fanned strawberry added colour and acidity, while a delicate scattering of desiccated coconut tied the presentation together against the black plate. The accompanying Coconut Cream Caramel brought richness to the final mouthful, while the careful fruit preparation revealed a level of attention that was particularly pleasing to see. What stayed with me, however, was less any single dish than the rhythm of the afternoon. BO.SABI is a restaurant that understands the value of allowing lunch to unfold. The poolside setting, comfortable surroundings and genuinely warm hospitality create an atmosphere in which another drink does not feel excessive, and dessert feels like a natural conclusion rather than an afterthought. On a sweltering afternoon in Manama, BO.SABI made a convincing case for taking one's time. What began as lunch became several unhurried hours of good food, conversation and cool surroundings – precisely the sort of afternoon that reminds you there is considerable pleasure in having nowhere else to be. ✤

GO: CALL OR WHATSAPP 3811 1474 FOR MORE INFORMATION OR TO MAKE A RESERVATION. fact magazine

• ON THE MENU

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ON THE MENU •

A SEAFOOD NIGHT TO REMEMBER Amira Ragab and her best friend head to Choices for a seafood spread – and leave more smitten with Popeye than either of them expected.

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• ON THE MENU

here is a particular kind of magic reserved for a seafood night shared with your best friend – the kind that arrives fully dressed in candlelight, live music and the unspoken permission to eat as much as you please. Craving a night that belonged entirely to us, I chose Choices at The Art Hotel & Resort for what I can only describe as an evening of pure, unapologetic girls' solidarity. The Thursday Seafood Night announced itself before we'd even sat down. Walking the corridor from the hotel's main entrance towards the restaurant, we were welcomed by a papier-mâché sailor standing sentry at the door – Popeye himself, forearms and all – the kind of whimsical detail that makes two grown women race each other for the first photo. It was the perfect overture to what turned out to be a seafood night with a live band playing in the background, the room buzzing with the kind of full-of-life energy that comes from families, friends and couples all sharing the same space comfortably – the sound threading through the room like it had always belonged there. Our host met us with the widest, most genuine smile and led us to a table dressed for the occasion – seashells and a small model boat scattered across the linen, a detail we didn't clock at first but that made perfect sense once we realised the entire evening was themed around a sailor’s voyage. Even the service played along: our waitress arrived dressed as Olive Oyl herself, right down to the costume, a fitting match to Popeye's welcome at the door. She served us with warmth and just enough humour to make us laugh before we'd even made it to the first station. We began, as one should, at the starters – and Choices does not do restraint. Fresh baby octopus, cooked to that elusive perfect point between tender and rubbery, arrived dressed simply in lemon and parsley. Squid tossed with orange sat beside it, a pairing that surprised me – as an Egyptian, I'm used to seafood married only to garlic, lemon and herbs – but the citrus brightness won me over completely. Oysters, mussels and shrimp were laid out in generous, glistening abundance, replenished steadily enough that we never worried about scarcity later in the night, and a tray of smoked salmon proved impossible for me to walk past. On the side, I built a second plate around a Thai papaya salad with shrimp – sharp, cold and exactly the palate reset needed before round two. My friend, meanwhile, had found her way to the sushi station, which she described as nothing short of a feast: a spread of fried and raw rolls, thoughtful vegetarian options and sashimi cut with real precision. It was there, standing among the rolls, that she pointed me toward the drinks bar tucked just beside the station – a piña colada mocktail soon landed in my hand, reimagined with the kitchen's own twist and dangerously refreshing. The centrepiece of the buffet earnt its position. A whole baked salmon, flaking at the lightest touch of a fork, sat beside a whole hamour, plated freestyle like a still-life composition, and a seafood paella tray substantial enough to anchor the entire night. The salmon, in particular, was a genuinely heavenly bite – moist and one of the better whole-baked fish preparations I've had in a while. Not far off, a live cooking station let my friend choose her own fish and have it prepared the traditional Bahraini way; she left with no complaints whatsoever. 76

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ON THE MENU •

For those steering clear of seafood, the buffet hadn't forgotten them – a full vegetarian section and chicken options sat quietly alongside the main event. The soup station offered a choice between tom yum and mushroom; we went with the former, and it delivered exactly the balance of heat and sour it promised. Elsewhere, a Majboos Hamour transported me straight back to a Bahraini friend's home kitchen – the kind of homely, familiar dish you don't expect to find recreated so faithfully in a hotel buffet. The fish cakes were, without exaggeration, addictive. Shrimp tempura arrived crisp on the outside and plump within, and the grilled lobster stopped me mid-conversation – split open, char licking the edges of the shell, the flesh underneath sweet and just firm enough to bite back. It was the kind of dish that deserved its own plate rather than a corner already crowded with everything else. Even the pizza – easy to overlook in a spread this ambitious – came fresh and clearly straight from the oven. By dessert, we were operating on willpower alone. The ice cream station offered a colourful line-up, but a mixed berry sorbet was the one that sealed the deal for me. The dessert table more broadly catered to every mood – a chocolate fondue, a selection of Eastern and Oriental sweets – though in the end, I let a San Sebastian cheesecake have the final word. Choices doesn't just feed you; it choreographs an entire evening around the eating. Between the theatre of the sailor at the door, the live band, the themed table styling and a spread generous enough to make second and third plates feel mandatory rather than indulgent, it is, quite simply, the kind of night that deserves to be shared with your favourite person – and an empty stomach ✤.

GO: CALL OR WHATSAPP 3358 0020 FOR MORE INFORMATION OR TO MAKE A RESERVATION. 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 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 80

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TRAVEL •

Giannini’s New York Italian the first night I checked in. Chic, high ceilings, open kitchen. We started with burrata 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? fact magazine

• TRAVEL

Honeymooners who want that romantic Nile view. Groups of friends who want to go out and about. And anyone 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: VISIT WWW.SHERATONCAIRO.COM FOR MORE INFORMATION. 82

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• STAYCATION

A SUMMER ESCAPE, RIGHT AT HOME

A weekend full of summer fun, delicious food and stunning views awaited Apple Sharma as she headed to Novotel Bahrain Al Dana Resort for a delightful mini staycation.

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STAYCATION •

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• STAYCATION

ahrain’s hot summer days bring a kind of lull when all you want to do is chill by the pool, eat, drink and do much of nothing at all. So, to beat the sweltering heat, humidity and summer boredom, my partner and I decided to treat ourselves to a staycation at one of my favourite old haunts: Novotel Bahrain.

A Bahraini Welcome Only a stone’s throw away from Bahrain National Museum and a 10-minute drive from the airport, we arrived with a very simple agenda – food, fun and relaxation (in no specific order)! Amongst the shiny high-rise hotels around Manama, this hidden gem has its own charm. Visible via the old Muharraq highway, its quaint Middle Eastern-style architecture stands proud and beckons you inside. Set against the backdrop of historic seaside Muharraq, it evokes summers of old when lazy days were spent indoors in shaded courtyards cooled by wind towers (Barjeel). Similar towers frame the entrance, while traditional Bahraini architectural elements weave throughout the property, from carved wooden doors to criss-cross balcony railings and shaded tiled corridors. It’s like walking into a private palatial Muharraq home. After a friendly welcome and check-in, we were led to our room, with just enough time to drop off our luggage before starting the weekend right with a Friday brunch – a typical island tradition and the perfect start to our staycation.

Brunch by the Seaside Heading towards Fishbone restaurant, fond memories came flooding back as we walked past the pool and beach area, where I had spent many wonderful times when I first arrived on the island many moons ago. Still as popular as I remembered, it was like meeting an old friend! The beautiful brunch setting overlooks the beach and sea, with outdoor and indoor seating that keeps things relaxed yet refined. Most tables offer floor-to-ceiling windows with a fabulous view of the water, where we could see people swimming. The set menu meant dishes were served straight to the table, so everyone could share and eat together without interruptions, which I prefer. Both food and service were exceptional. Being a vegetarian, I’m usually bored of the same hummus, pita bread and salad combos, but Fishbone 86

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patterned tiles breaking up the beige colour scheme around the bathtub and vanity mirror, while a greenishblack marble sink added colour and character to the space. Amenities were kept to a minimum for environmental consciousness but were readily available at the touch of a button. The room came equipped with a large king-size bed with fluffy pillows, a sofa bed, workstation, TV, mini-bar and tea and coffee counter, all the essentials that make a stay comfortable. But my favourite part was the balcony with two-person patio furniture and a gorgeous sea view – the stunning city skyline and lit-up Bahrain National Theatre almost within touching distance. After a little rest, we took a wander to see what the rest of the hotel had to offer. Immediately outside our room was the enticing temperature-controlled swimming pool, flanked by tropical gardens. A small mock bridge

had an amazing choice to suit all tastes. I could’ve been happy with just the salads, as even these were interesting – clearly the chef had put some serious thought into the menu. Standout dishes included the ceviche and salads, seafood basket, mushroom risotto arancini, slow-cooked beef brisket, herb-crusted Branzino and spinach rigatoni, followed by a lovely vanilla panna cotta and tiramisu. Beautiful views, scrumptious food, great music by the DJ (the perfect balance of volume and vibes) and friendly service to match – I think this just might’ve become one of my favourite new brunches in town!

Room with a View Thoroughly satisfied with the way our staycation was panning out, we took a leisurely stroll back to our room. Walking through cobbled pathways and Middle Eastern courtyards, I felt a sense of ease wash over me. Couples and families were chilling by the pool, kids splashing about and people relaxing at the pool bar. This was the vibe throughout our stay, and it made for ultimate relaxation. We were in a Superior Room with Balcony Sea View, which was absolutely charming. Decorative Arabian accents ran throughout, from the corbels of the entryway and corners of a focal mirrored wall to recessed wall niches and a framed painting of a typical Arabian scene. The pristine white decorative false ceiling, beige walls and stone-tiled flooring whispered earthy minimalism: “Welcome to this humble abode... come in and feel at home.” The bathroom was tastefully designed, with Arabesque

separated the adults’ and kids’ pool areas and led to an outdoor bar, terrace seating and a secluded private beach, where guests can safely swim out a few hundred metres. The sun beds and the setting sun looked inviting, but we had other plans for the evening and promised to return the next morning to catch some rays. The property is also home to a fitness centre with the latest equipment, a small spa for relaxing massages and a Kids’ Club to keep the little ones entertained. While touring the property, I noticed how seriously Novotel takes its sustainability pledge. Colour coded recycling buckets for small waste disposal sit in one corner of the garden, restaurant menus display a carbon footprint level for each dish and a blackboard at Zytoun records the amount of food wasted that day – a subtle way of raising awareness. It was a particularly humid day, and returning to the room, we couldn’t resist christening the pool with a quick dip – the water was wonderfully refreshing and just what the doctor ordered.

A Refined Dinner Experience Back in the room, a stunning Bahraini sunset awaited us – the Manama skyline set against an orange-pink sky – straight out of a postcard. After a few quick Instagramworthy shots, shower and change, we made our way to La Perle for dinner. A unique seafood restaurant with indoor and terrace seating, La Perle also has a central staircase leading to an upstairs lounge that serves hookah and drinks. The dimlylit, circular venue was refined yet cosy – the perfect setup for a romantic evening, with seaside views that looked even prettier at night. It featured a coastal blue and white colour scheme and a ‘Fish Market’ counter displaying an impressive variety of catch, with an aquarium as the backdrop. We tried a selection of dishes from the extensive seafood menu. What came up tops were the signature seafood tom yum soup, katsu maki roll and beautifully grilled salmon, freshly picked from the Fish Market. But the pièce de résistance, lobster Thermidor, stole the show in fact magazine

• STAYCATION

both presentation and taste, a must-try for any seafood lover! On our lovely server’s insistence, we finished on a sweet note with decadent chocolate cake and strawberry cheesecake. A perfect end to a brilliant first day.

Breakfast Delights Blissfully rested after a good night’s sleep, we strolled over to Zytoun for breakfast. Hoping to stretch our stay a little longer and enjoy one last meal at Fishbone, we had asked for a late check-out and decided to keep breakfast light. Although the breakfast buffet offered everything from Mediterranean and Middle Eastern treats to Arabic and Continental options, an omelette with toast and hash browns, alongside cereal and fruit, with fresh orange juice and coffee was all we could manage – and it set us up for the day. It was a beautiful morning and, as promised, we caught some rays on the beach, our last bit of tranquil relaxation before the weekend crowds arrived.

A Leisurely Lunch Suitably relaxed, we had built an appetite for lunch and, if the Fishbone Friday brunch was anything to go by, I was certain the à la carte options wouldn't disappoint. We shared a couple of salads and a margarita pizza as a final indulgence and enjoyed the spectacular view one last time. If the Bahrain heat had been slightly more forgiving, this modern Italian trattoria would’ve been the ideal spot for a lovely al fresco lunch, but that will have to wait for another day.

A Promise to Return We had extended our stay as long as we could and enjoyed every last minute of it. Although it was time to say goodbye, we left with our hearts full – it had been a perfect little weekend treat. The food was excellent, the service impeccable and the vibes chilled. With a vow to not be strangers, we bid a fond farewell to Novotel and promised to return, next time with family and friends in tow! ✤

GO: CALL 1729 8008 OR FOLLOW @NOVOTEL_BAHRAIN ON INSTAGRAM FOR MORE INFORMATION OR TO MAKE A RESERVATION. 88

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• ARTS & CULTURE

LIGHTS, CAMERA, ACTION! Coming from a long line of creatives, young Bahraini writer, director, producer Aziz Altamimi is carrying on the legacy with his own unique take on storytelling. Apple Sharma caught up with the filmmaker to talk about his latest projects, his proudest achievement as a festival director and filming in Bahrain! 90

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COME FOR THE TABLE, STAY FOR THE EXPERIENCE A Place to Gather & Indulge

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• ARTS & CULTURE

fact: You were raised in a family of artists. How did your early days influence your journey into filmmaking? AA: It was inspiring but also challenging. My father, Khaled Mandi, is a composer; my grandfather Aziz Mandi was a pioneer in television and film make-up in the Gulf; and my uncle Fahad Mandi worked as an actor and assistant director. So, creativity was always part of the environment I grew up in. At the same time, there was naturally an expectation to reach a certain standard and produce work worthy of that background. I think that pressure helped me. It made me competitive with myself and pushed me to find my own identity as a writer, director and producer. fact: You’ve worked across documentaries, horror, comedy and drama. What’s your favourite genre, and why does it excite you? AA: I genuinely don't have a favourite genre. I believe a documentary can be as suspenseful as horror, as emotional as drama or as entertaining as comedy if the subject is strong enough. Today, I also approach projects very much as a producer. I ask: What will sell? What will attract the most eyes? Does it have awards potential? Will it elevate my crew, my production level and the company? Can it generate revenue or open the door to bigger opportunities? Different projects serve different purposes. Some build reputation, some make money and some do both. Genre comes second to choosing the smartest project. fact: If someone had never seen one of your films, which one would you tell them to watch first, and why? AA: For documentary, I would recommend Becoming the Queen of the North. I made it as a film student with effectively zero money, using the resources available to me at the time, and that small student documentary eventually ended up on Amazon 92

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Prime. That journey still means a lot to me because it proves that the strength of an idea can sometimes take a project much further than its budget suggests. If someone prefers comedy, I recommend Influencer INC. because it shows a completely different side of me. We deliberately broke many traditional filmmaking rules and had fun experimenting with the form. fact: You’re also the Festival Director for The Northern Festival of Cinema and The London Festival of Cinema. Can you tell us about these initiatives and how successful they have been? AA: It has been a tremendous honour to be given the trust of the committees and boards to lead both festivals. The Northern Festival of Cinema has been running since 2021 and the London Festival of Cinema since 2023. One milestone I am particularly proud of was selling out the 2026 Northern Festival at Tyneside Cinema in Newcastle. I approach festivals partly as a producer, so I look at submissions, audience numbers, returning filmmakers, ticket sales and brand growth. But the most rewarding part is still giving independent filmmakers a genuine platform. For me, a successful festival combines culture, community and business. fact: You're now based between Bahrain and the UK. Do you have plans to film a project here on the island, and if so, what kind of story would you love to tell? AA: Absolutely. I recently filmed Arcade, my first Arabic-language short film, and I genuinely think it is some of my best writing to date. Making it increased my desire to create much more Arabic content. I would particularly love more opportunities in Bahrain as a producer across fiction and non-fiction. Television interests me greatly at the moment, whether scripted shows, documentaries, factual entertainment or entertainment programmes. Having worked between Britain and the Gulf, I would love to combine

FERRAGOSTO:

THE ITALIAN ART OF LIVING

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international production experience with stories that feel authentically Bahraini and Arab. Ultimately, I want Bahrain to become somewhere projects are developed, produced and exported from. fact: How do you see Bahrain's film industry, and what advice would you give aspiring local filmmakers? AA: Bahrain has made very positive progress in recent years, with more filmmakers, universities teaching the subject and greater interest in production. The next step is recognising that film is also an industry. Britain saw around GBP6.8 billion in film and high-end TV production spending in 2025, while New Zealand estimates its screen sector contributes around NZD3.5 billion annually to GDP and supports roughly 24,000 jobs. Productions benefit hotels, transport, catering, construction, equipment and tourism. I would love Bahrain to develop world-class studios, sound stages, crews and post-production infrastructure. With my MA in Film Directing, I would also love to teach future filmmakers: understand art, audience and economics. fact: What are you working on at the moment, and what can audiences look forward to next? AA: There is quite a lot moving. We have Arcade, several television concepts in development, as well as British television and feature projects at different stages waiting for green lights. At the same time, my day-to-day work as a producer continues through my companies across Bahrain, the Gulf and the UK. We produce TVCs [television commercials], commercials, podcasts, branded content, corporate films and social-media campaigns. I enjoy having that balance between commercial production and longer-form storytelling because one supports the other. I am particularly interested in more Arabic television, fiction and nonfiction opportunities. We have our own slate developing but I am always open to the next unexpected project. ✤ 94

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FUN FACTS ● Three words that describe your filmmaking style?

Dreamy. Emotional. Ambitious. Most of the characters I create are dreaming of something – something they want to achieve, become or escape from. ● One film everyone should watch at least once? La La Land ● Favourite director of all time? English-language: Damien Chazelle Arabic: Mohammed Al Qaffas ● Luke Skywalker or Darth Vader: who's the better character? Luke Skywalker. Always. ● If you could work with any actor, who would it be? Someone I would always love to work with again: Rachel Stockdale Someone I haven't worked with yet: Maisie Williams or Mara Wilson From the Arab world: Ahmed Saeed

GO: FOLLOW @DIRECTEDBYAZIZ ON INSTAGRAM FOR MORE INFORMATION.

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• 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,

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• 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.

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EFFORTLESS LAYERING FOR THE COOLER SEASON • FASHION FOCUS

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British heritage brand Burberry has come up with a seasonal collection that’s perfect for our balmy winter months. 102 fact magazine

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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.

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• 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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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. 112 fact magazine

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.

ELITE MMA. FUNCTIONAL TRAINING. WORLD-CLASS COACHING. THRIVING COMMUNITY.

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#MINI #ExclusivePerfumeWorkshop #EuroMotorsActivationSpace

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#AlkemxPorsche #TheArtofWellness #PorscheStudio #ModaMall 116 fact magazine

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#OPABahrain #5thAnniversary #Celebrations #RoyalSarayResort 118 fact magazine

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#PAWPatrol #ExclusiveInfluencerPremiere #ReelCinemas #MarassiGalleria 128 fact magazine

OFFICIAL HOST

2026 ‫ﺑﻄﻮﻟﺔ اﻟﻌﺎﻟﻢ ﻟﻸﻳﺮوﺑﺮس – اﻟﺒﺤﺮﻳﻦ‬ BAHRAIN TO MEXICO! Black22 hosts the World AeroPress Championship 2026 on 2nd October in Marassi Galleria Mall. The winner will represent Bahrain on the global stage in Mexico City on December 6, 2026, competing against the world’s best brewers for the title of World Champion.

Website: www.black22.net / Instagram: black22bh / Tiktok: @black22bh

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• 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.

DINE From sunlit afternoons to starlit evenings.

Set against the relaxed surroundings of the pool, La Terrace brings the flavours of the Mediterranean to life with contemporary cuisine, open-air dining and an effortlessly romantic atmosphere. Spend the afternoon enjoying refreshing Bellinis after a swim, gather with the family over a scoop of handcrafted gelato, or settle in for an elegant evening beneath the stars with a glass of champagne. For those who prefer a cooler setting, indoor dining is also available at the adjacent venue, allowing guests to enjoy the same culinary experience in air-conditioned comfort.

For more information, contact +973 1758 6499 or email rc.bahrz.restaurant.reservations@ritzcarlton.com.

All prices are inclusive of taxes. Terms and conditions apply. Offer is subject to availability. Promotion cannot be used in conjunction with any vouchers or discounted offers. Advance reservations are required. No refund or credit for unused portion. Void where prohibited. © 2026 The Ritz-Carlton Hotel Company, L.L.C. fact magazine

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