logo
Dubai: Would you get your car washed by a 'ghost'? Haunted cleaning service starts at Dh50

Dubai: Would you get your car washed by a 'ghost'? Haunted cleaning service starts at Dh50

Khaleej Times30-01-2025

Dubai's Al Rashidiya is buzzing with screams and excitement, thanks to a haunted car wash that combines terror with car cleaning services.
Created by Dubai-born Egyptian brothers Omar and Ahmed Elrafie, the facility is redefining interactive entertainment with a chilling twist.
As the shutters roll up, you're greeted by eerie red lights, horrifying sounds, and ghosts ready to deliver some serious scares.
Cars roll through a tunnel of terror, where soapy water is sprayed onto windscreens by spectral figures who grunt and groan. One ghost climbs onto the bonnet, knife in hand, while another sneaks into the car, taking over the passenger seat. Just when you think the horrors are over, masked figures pop into the back seat, adding to the spine-chilling experience.
'It's a spooktacular, interactive experience,' said Omar Elrafie, who admitted he doesn't personally believe in ghosts. 'The response has been overwhelming — people, including adults, have left screaming. Omar emphasised that while the experience may be spooky, it doesn't compromise on quality. "Our main strength lies in offering impeccable car wash services, including styling.'
The haunted car wash, known as Lamsat Alfakhama, features an all-costumed crew of up to 12 workers, trained intensively in body language and scare tactics. Each ghostly encounter is tailored to leave guests unnerved, yet impressed. 'Our staff sneaks into cars and makes customers believe they've left — only to jump back in,' Omar explained.
The pricing is competitive, with a salon car wash at Dh50 and Dh60 for SUVs. Additional passengers pay Dh15 each. 'Our prices are at par with fuel station car washes, but the value is unmatched. You get a spotless car and a lot of fun. Haunted houses and escape rooms cost significantly more — starting at Dh200 — and you don't even leave with a clean car,' Omar added.
To keep the chills fresh, Lamsat Alfakhama has plans to introduce new themes. From February 15, Squid Game-inspired experience will take over, featuring the iconic Red Light, Green Light game and the Cookie challenge, where one lucky participant will win Dh1,000. Other upcoming themes include Jurassic Park and Mental Hospital.
Omar revealed that developing the concept was a journey of trial and error. 'We experimented with different backdrops, colour schemes, and costumes. I first invited my family and friends for a trial — they were scared. Then my fiancee came, and she was terrified. That's when I knew it was a hit.'
Operating six hours daily, the facility serves around 50 cars per day. Omar and Ahmed are thrilled with the growing demand. 'This isn't just a car wash — it's a rollercoaster of screams, surprises, and spotless finishes,' Omar said.
Ready to scream while getting your car cleaned? Head to Al Rashidiya — but be warned, it's not for the faint-hearted.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Dubai's top restaurateur Natasha Sideris prioritises flavour, experience over trends
Dubai's top restaurateur Natasha Sideris prioritises flavour, experience over trends

Arabian Business

timean hour ago

  • Arabian Business

Dubai's top restaurateur Natasha Sideris prioritises flavour, experience over trends

Tucked into a side corridor of Dubai's Alserkal Avenue – a zone better known for contemporary art than culinary revelation – Natasha Sideris is doing what she always does before launching a new menu: tasting, tweaking, judging. In front of her sits a marble table scattered with ceramics, hand-thrown and unlabelled, as if she'd plucked them from a market in Athens or Marrakesh. This isn't a boardroom. It's a tasting lab, a theatre of decisions. This is where flavours are debated, dissected, and reimagined. 'Nothing goes on the menu unless I taste it,' she says, her hands moving with the kind of kinetic sincerity that comes from years on the floor. 'Every single dish, I taste. Then I treat it – I say, 'Okay, I love it,' and it goes on, or 'It's got potential. This is how we're going to fix it.'' This is the paradox of Sideris: a global restaurateur who operates like a local chef. While Dubai's culinary scene leans into spectacle – gold leaf, dry ice, neon mocktails – Sideris is building something slower, deeper, and far harder to replicate. Her empire is rooted in memory, in emotion, in the fundamentals of flavour that don't trend, but endure. The reluctant restaurateur She never meant to be in the business. The daughter of a South African restaurateur, she watched the job consume her father's time. 'I said I would never be in the restaurant business,' she admits, then smiles, half in memory, half in disbelief. 'I was going to study psychology.' But a detour changed everything. Asked to help out at her father's restaurant, The Fishmonger, while studying, she found herself seduced – not just by food, but by the alchemy of space and emotion. There was a rhythm to it, a certain choreography – the way a good dining room moved, how people responded to small details. 'I love food – I'm Greek – and I love spaces. I like the way space can make people feel,' she says. That trio – people, food, space – would become her business model. By day, she studied Freud and Skinner; by night, she wore an apron and closed tabs. 'I would go to university during the day, have my apron in the boot of the car, drive to the restaurant, put my apron on and start working, party like a crazy lady… go out till three, four in the morning, go to lectures and repeat.' Her life became a symphony of motion. No investors. No safety nets. Just instinct and hustle. The psychology student was learning more from the kitchen pass than the classroom. A Greek tragedy with a modern ending It didn't get easier. Her first independent foray came via a loan shark and a franchise. 'I was taking a salary of AED 1,000 month,' she says. 'I did all the ordering, all the receiving. I cooked all the dishes.' The grit is almost mythological – 'Mine is a story of real Greek tragedy, and struggling.' That early struggle embedded a discipline. She wasn't just managing a kitchen – she was managing possibility. Everything was personal. Every shift a test. Every menu a message. When offered the chance to open something original in 2005, she came up with nearly 50 names before reluctantly landing on her own. tashas, in lowercase, debuted as a contradiction: understated but ambitious, rooted but elevated. That tension – soft branding with uncompromising standards – has defined her ever since. The first location became a kind of pilgrimage site for locals looking for something sincere: not just food that tasted good, but an atmosphere that felt considered, whole, deliberate. Building quietly in a loud city. In Dubai, Sideris is an outlier. She avoids gimmicks. She isn't chasing the algorithm. Instead, she obsesses over balance. 'I think an important thing is the balance between over-innovating and being overly trendy and trying to be viral… and being classic.' She speaks like a designer, but works like a chef. And she names her influences not from TikTok, but from legacy players. 'La Petite Maison… they do not care what everyone else is doing. They do what they do. They do it well – classic, good ingredients, good service, nice music. Quanto basto, just enough.' This is her competitive advantage. Where others compete on noise, she bets on calm. On texture. On taste. The result is a quietly growing hospitality group with longevity – and loyalists. Each venue in her portfolio is more than a restaurant – it's an environment. A world unto itself. There are no recycled templates. Every site has a different narrative. From tableware to typography, she obsesses over details that others outsource. The Dubai chapter In 2014, tashas landed in the UAE, opening in Galleria Mall. It wasn't instant magic. 'It was dead for the first four or five days. Oh my God, what have I done?' she remembers. But by day seven, the switch flipped: 'I remember not leaving for 17 hours, even to use the bathroom. It was packed.' It was a tipping point, and it taught her something crucial about Dubai: if you build it right, people show up. But they only return if it's real. That kind of growth – slow, deliberate, unflashy – has been her method all along. Today, her UAE portfolio includes tashas, Flamingo Room by tashas, Avli by tashas, Bungalo34 and Nala, the concept where we meet. With Saudi Arabia and London now on the map, the expansion is accelerating — but never carelessly. Each opening is a measured move, grounded in location, community, and her own near-obsessive involvement. 'Everyone thinks they're going to make it overnight,' she says. 'Some people are very lucky. They do make it overnight. Mine is a different story.' The art of enough At Nala – self-described as a 'casually fancy canteen' – everything speaks of restraint, not extravagance. The interiors are warm, not blinding. The plates are handmade. The food is unfussy — but faultless. This, Sideris insists, is the future. 'One minute kale is in fashion, and everything's kale, and then everyone's just jumping on the same bandwagon. There's a lot of noise, and sometimes just providing people really good food and great service is much more effective than just all of this noise.' It's not just ideology — it's business. Her view is that design might bring people in once, but only taste and service bring them back. 'A lot of restaurants are forgetting that they're actually serving food. No one can eat the table or the chair. The food's got to be good.' She sees dining not as theatre, but as communion. A good meal, in her eyes, is about what happens between people: conversation, laughter, reflection. She's less interested in plates that go viral than in dishes that evoke nostalgia, that spark a memory. And even as the industry contemplates AI, automation, and ultra-efficiency, she stays rooted in something older: presence. 'Nothing will take away human connection,' she says. 'There's a reason why someone goes to a restaurant. It's not just to look at nice things. It's also to feel a sense of connection.' What's next? Sideris doesn't talk in hockey-stick projections or IPOs. When asked what she would love to do next, she very quickly identified a gap in the market: a cool, independent boutique hotel. 'There are so many huge hotels… amazing ones, but big brand names, lots of keys… there's no really cool, hip boutique hotel.' Although she shows no clear signs of building one soon, her team is bigger now and her systems are stronger. So, who knows what she might do next? 'We've had very slow and steady growth, few people working in an office. Now we have an army. I think we're ready to get into another gear and speed up a little bit.' Speed, yes. But never chaos. The Sideris

Meet The Art Foundation Celebrating Lebanese Creativity Through Its Rich Cuisine
Meet The Art Foundation Celebrating Lebanese Creativity Through Its Rich Cuisine

Harpers Bazaar Arabia

time4 hours ago

  • Harpers Bazaar Arabia

Meet The Art Foundation Celebrating Lebanese Creativity Through Its Rich Cuisine

The new Em Sherif Art Foundation is celebrating Lebanese art and creativity abroad through the country's rich cuisine Bringing together both outstanding cuisine and inspiring art, Em Sherif is now expanding its celebration of Lebanon's culture beyond the dining table, offering Lebanese creators a platform to showcase their creative talents worldwide with the newly formed Em Sherif Art Foundation. Created by Em Sherif founder and chef Mireille Hayek – along with brother and CEO Dani Chakour, and son and curator Sherif Hayek – the Em Sherif Art Foundation is a non-profit organisation with a mission to nurture and promote Lebanese artists through Em Sherif restaurants around the world. Within these collaborations, this ambitious initiative aims to provide increased visibility for artists, raising awareness for Lebanese art and culture on the international stage. Meaning 'The Mother of Sherif' in Arabic, Mireille Hayek opened her first Em Sherif restaurant in Beirut in 2011, as a contemporary take on traditional Lebanese food and familial hospitality, passed down from generation to generation. The brand has since exploded in popularity, with 24 venues across 12 cities around the world, including Doha, Monaco, London and Dubai. 'The Art Foundation is another meaningful way for us to give back to our beloved Lebanese community,' Mireille Hayek told Bazaar. 'Our passion and mission remain the same; to offer our guests an invigorating and wholesome experience that sparks curiosity and nourishes the heart and soul.' 'Art has always been part of my life,' adds Sherif Hayek. 'I studied it, worked in galleries and began collecting early on. At the same time, I've always been inspired by what my family built with Em Sherif. [This is] the perfect opportunity to bring these two worlds together.' This venture transforms Em Sherif restaurants into cultural hubs where food, design and art blend together. Upon entering, diners are presented with an 'art menu', highlighting the artists on display and their works, allowing both audiences and artists to engage with one another. This strengthens the position of Lebanese creatives within the worldwide art scene, providing much needed exposure. Currently showing at Em Sherif Café in Paris, Ziad Antar is a Beirut-based artist and photographer; the Em Sherif Art Foundation's first exhibitor. Born in 1978, his practice focuses on the material complexity of photography, pushing it beyond its traditionally documentary nature, and interrogating the unpredictability of the image creation process. 'We are steadfast in our commitment to supporting local talent and deeply believe in the extraordinary creativity of our people,' said Mireille Hayek. 'To the wider Em Sherif community, the Art Foundation stands as our enduring promise to celebrate and share the very best of our city and its people. We can't imagine a more beautiful or powerful way to do so.'

Amr Diab, ONE Development launch AI-powered DO Hotels & Residences
Amr Diab, ONE Development launch AI-powered DO Hotels & Residences

Gulf Business

time5 hours ago

  • Gulf Business

Amr Diab, ONE Development launch AI-powered DO Hotels & Residences

Image: Supplied ONE Development, the UAE's leading AI-driven lifestyle developer, and global music icon Amr Diab have launched DO Hotels & Residences Dubai, the region's first AI-powered, music-themed boutique hotel under the ONE/AD brand. The project marks a flagship destination for a new hospitality concept that blends immersive soundscapes, cutting-edge technology, and bold design. ' 'Partnering with Amr Diab to create an experience where guests can truly 'Live the Beat' reflects our commitment to shaping the next generation of lifestyle destinations, right here in the UAE,' he added. 'Every element of DO Hotels & Residences – Dubai Islands is thoughtfully crafted to appeal to adventurous travellers, connoisseurs of a soulful ambiance and those seeking a more permanent, immersive living experience, while enjoying the expansive panoramic sea, city and marina views,' he added. Do Hotels & Residences: Highlights The hotel and residences offer a range of experiences, from well appointed rooms to spacious, design-led living spaces. Facilities include two fully equipped recording studios and a suite of world-class amenities. 'Every space is designed to be an extension of our guests' aspirations: a place where music is not just heard, it permeates the very fabric of your life,' said Al Gebely. Rooted in Amr Diab's creative vision and his ethos of 'Live the Beat,' the brand delivers AI-powered personalisation across luxury hospitality, wellness, and design. Watch:

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store