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DUBAI: Riyadh has emerged as a focal point for cutting-edge design as the Royal Institute of British Architects unveiled the 15 finalists for its inaugural Middle East’s Most Transformative New Buildings award.

The new accolade recognises the most transformative and socially impactful new architecture throughout the Gulf, and two of the most striking contenders are in the Saudi capital.

At the heart of Riyadh’s contribution is King Salman Park, a sweeping regeneration of the city’s former airport site by Gerber Architekten, Buro Happold and Setec. The ambitious project is transforming a relic of the aviation era into a vast urban oasis, providing residents and visitors with a network of gardens, water features and recreational spaces designed to bring nature back to the desert metropolis; pioneering desert soil revitalisation, sustainable water use, and climate-resilient planting.

Nearby, the Wadi Safar Experience Center is a gateway to the wider Wadi Safar development and draws on the vernacular Najdi style. Created by Dar Al Omran – Rasem Badran, the center features inward-facing courtyards and earth-berm landscaping that create a cool, contemplative atmosphere while celebrating the region’s heritage.

The shortlist also highlights excellence throughout the wider Middle East. In the UAE, the Khor Kalba Turtle and Wildlife Sanctuary by Hopkins Architects supports the rehabilitation of turtles and endangered birds in Sharjah’s ancient mangrove forest, its rounded pavilions blending seamlessly with the coastal landscape. Dubai’s Jafar Centre at Dubai College, designed by Godwin Austen Johnson, provides a flexible, daylight-filled STEM hub where acoustics and energy efficiency take precedence.

In Doha, the Al-Mujadilah Center and Mosque for Women is a contemporary reimagining of a sacred space by Diller Scofidio + Renfro. Its roof is punctuated by more than 5,000 light wells that scatter natural light across prayer halls and communal areas, giving the building a serene glow that matches its pioneering purpose.

Several projects reimagine heritage forms for today’s context. In Sharjah, The Serai Wing, Bait Khalid Bin Ibrahim by ANARCHITECT, transforms two 1950s family homes, once owned by a pearl merchant, into a boutique hotel, balancing preservation and cultural identity with contemporary design.

DUBAI: Italian chef Antoine Di Fazio, known for his championship-winning pizza-making prowess, is taking on an altogether unexpected challenge in ��������.

On Tuesday night, the chef will present Irish brand Silver Hill’s roasted duck in two Middle Eastern-style dishes with an experimental twist.

Diners at Levantine Restaurant, DoubleTree by Hilton in Riyadh, will be treated to the chef’s thoughtful take on food that bridges cultures.

He told Arab News ahead of the event: “For sure, duck is not a common ingredient in Middle Eastern cuisine, but things are changing quickly.

“Arabs are traveling more, discovering new tastes, and are eager to experience different cuisines. As an executive chef, I always strive to innovate and create fusion concepts.”

“�������� itself offers immense inspiration, with so many traditional dishes to learn from. Over my decades here, I’ve had the privilege of learning from each region.”

Di Fazio has opted to create two traditional Saudi dishes with a twist. First, guests will be treated to Jareesh or cracked wheat. It is a staple grain in the Kingdom and the wider Middle East.

The chef and his team will cook the grains until tender with ghee, caramelized onion, Arabic spices, and dried lemon. Instead of chicken, Silver Hill duck will be featured, which “adds a richer, more distinctive flavor,” said Di Fazio.

Next up, Saleeg will be made with Egyptian rice, milk, butter, olive oil, mastika (Arabic gum), and a blend of spices. Traditionally served with chicken, this time around duck will enhance the creaminess of the dish.

“Technically, yes, it can be challenging, especially as an Italian chef, to balance flavors and reach the right taste,” he explained of the cooking process.

“But after years of studying traditional food and cooking in ��������, I’ve adapted. I also collaborate closely with a committee of Arabic chefs, who I often turn to for advice and refinement.”

Di Fazio, who placed fifth at the Pizza World Cup in Napoli in 2011 and won the Italian Pizza Cup in 2012, is also a special advisor to Italian chefs through the World Association of Chef’s Societies.

“There were many challenges at the start, especially when I first introduced Italian food here. People were less familiar with authentic Italian cuisine. But with patience, consistency, and passion, I gained great joy in showing Middle Eastern diners the richness of true Italian flavors,” he said.

“Italian cuisine is deeply rooted in tradition and heritage, with each region offering unique dishes and stories — just like in ��������. There is so much more to discover beyond the basics,” he added.