
'Overwhelming feelings': Syrian designer Rami Al Ali on Paris Couture Week debut
The invitation to appear on the world's most prestigious fashion stage is a huge endorsement for the 53-year-old from the eastern city of Deir Ez-Zor who turned to design after a childhood admiring his architect father's drawings.
Now, following years of dressing A-listers from Oscar winner Helen Mirren to Beyonce as well as Middle Eastern royals, Al Ali is rubbing shoulders with the biggest names in the industry.
"Nervous, excited, tired, happy," he said when asked how he felt as he prepared models for his debut Paris Couture show on Thursday (July 10).
"It's a mix of very overwhelming feelings."
After studying in Damascus, Al Ali left for Dubai as a young man in search of opportunities in the fashion industry, working initially for two regional brands.
He branched out on his own in 2001, building a regional fanbase for his eponymous brand from the United Arab Emirates before creating a following in Europe, including via shows in Paris outside the official fashion week calendar from 2012.
The invitation this year from France's prestigious Federation De La Haute Couture et de la Mode places him in a new elite category that is increasingly diverse.
Read more: Why is Jonathan Anderson's first Dior show at Paris Fashion Week so significant?
Syrian traditions
"It's a definitely big credit... to be acknowledged, to be authenticated, to be endorsed," he explained.
Other non-Western designers such as Imane Ayissi, the sole sub-Saharan African at Paris Couture Week, have hailed the French federation's openness.
"It shows that things are changing, that things are moving forward," former model Ayissi said this week.
Al Ali's new collection of couture dresses – he also produces two lines of ready-to-wear per year – has been inspired like most of his work by his Syrian heritage and includes input from the country's Craft Council.
"I built from my heritage, from my background, from where I was based, also in the Middle East, in Dubai, all of those combined together created the form and the DNA of the brand," he explained.
Given an appreciation of tradition from his historian mother, Al Ali draws on the design aesthetics of Damascus, Aleppo and Palmyra in particular.
"You don't see them anywhere else, and those are the ones that I'm trying as much as I can every time to bring back to life," he added.
One of his dresses in Thursday's collection features elaborate sculptural patterns made from rolled off-white crepe fabric that has been stitched by hand in a process that took an estimated 300 hours of work.
Read more: All eyes on fashion provocateur Demna as he attempts to revive Gucci's fortunes
Creative freedom
Beyond the runways and glitz of the fashion world, Al Ali also attempted to support Syrian artists through the country's nearly 14-year civil war via a charity initiative called Ard Dyar.
The fall of former president Bashar Al-Assad in December, which led to the rise of rebel-turned-transitional leader Ahmed Al-Sharaa, has given Al Ali cause for optimism about his homeland's future.
Several Western governments have lifted sanctions on Syria as Sharaa, a formerly Al-Qaeda-linked Islamist, attempts to fully pacify the country and rebuild.
"We called the collection the 'Guardian of Light', and it came also at a time that is very hopeful, very promising," Al Ali said.
"I think many great things will come to light very soon."
After decades of Syria being a byword for violence and political oppression, Ali hopes that artists will now help highlight the country's rich history and design culture.
"I think now we have much more freedom in expressing ourselves in all different aspects, political, humanitarian, creative. We have a lot to say, and definitely we are bolder, braver in the way we express it," he said. – AFP
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Malay Mail
2 days ago
- Malay Mail
AI bands signal new era for music business
NEW YORK, July 30 — A rising tide of artificial intelligence (AI) bands is ushering in a new era where work will be scarcer for musicians. Whether it's Velvet Sundown's 1970s-style rock or country music projects 'Aventhis' and 'The Devil Inside,' bands whose members are pure AI creations are seeing more than a million plays on streaming giant Spotify. No major streaming service clearly labels tracks that come entirely from AI, except France's Deezer. Meanwhile, the producers of these songs tend to be unreachable. 'I feel like we're at a place where nobody is really talking about it, but we are feeling it,' said music producer, composer and performer Leo Sidran. 'There is going to be a lot of music released that we can't really tell who made it or how it was made.' The Oscar-winning artist sees the rise of AI music as perhaps a sign of how 'generic and formulaic' genres have become. AI highlights the chasm between music people listen to 'passively' while doing other things and 'active' listening in which fans care about what artists convey, said producer and composer Yung Spielburg on the Imagine AI Live podcast. Spielburg believes musicians will win out over AI with 'active' listeners but will be under pressure when it comes to tunes people play in the background while cooking dinner or performing mundane tasks. If listeners can't discern which tunes are AI-made, publishers and labels will likely opt for synthetic bands that don't earn royalties, Spielburg predicted. 'AI is already in the music business and it's not going away because it is cheap and convenient,' said Mathieu Gendreau, associate professor at Rowan University in New Jersey, who is also a music industry executive. 'That will make it even more difficult for musicians to make a living.' Music streaming platforms already fill playlists with mood music attributed to artists about whom no information can be found, according to University of Rochester School of Music professor Dennis DeSantis. Meanwhile, AI-generated soundtracks have become tempting, cost-saving options in movies, television shows, ads, shops, elevators and other venues, DeSantis added. AI takes all? Composer Sidran says he and his music industry peers have seen a sharp slowdown in work coming their way since late last year. 'I suspect that AI is a big part of the reason,' said Sidran, host of 'The Third Story' podcast. 'I get the feeling that a lot of the clients that would come to me for original music, or even music from a library of our work, are using AI to solve those problems.' Technology has repeatedly helped shape the music industry, from electric guitars and synthesizers to multi-track recording and voice modulators. Unlike such technologies that gave artists new tools and techniques, AI could lead to the 'eradication of the chance of sustainability for the vast majority of artists,' warned George Howard, a professor at the prestigious Berklee College of Music. 'AI is a far different challenge than any other historical technological innovation,' Howard said. 'And one that will likely be zero-sum.' Howard hopes courts will side with artists in the numerous legal battles with generative AI giants whose models imitate their styles or works. Gendreau sees AI music as being here to stay and teaches students to be entrepreneurs as well as artists in order to survive in the business. Sidran advises musicians to highlight what makes them unique, avoiding the expected in their works because 'AI will have done it.' And, at least for now, musicians should capitalise on live shows where AI bands have yet to take the stage. — AFP


The Star
3 days ago
- The Star
Yellow Fin Horse 2.0: Casual, communal dining with a Mediterranean soul
If you walk into Kuala Lumpur's Yellow Fin Horse today, you'll instantly feel a subtle, but tangible shift in energy. The restaurant has undergone a months-long makeover and now that it has reopened, the transformation is instantly noticeable. It begins with the meals themselves – which are less fastidious and more focused on communality, rooted in a series of shared plates that draw from sunny Mediterranean culinary influences. The new lounge is positioned at the edge of the open kitchen – an invitation to relax after a fulfilling meal. This is Yellow Fin Horse Season 2. The eatery now has a lounge where diners can opt to relax during or after a meal. — ABIRAMI DURAI/The Star 'If you look at the restaurant, there are little modifications here and there, but the drastic change is in the spirit of the restaurant. It's everything that's thought out – it's the music programme, the space, the lighting, all the soft touches. 'Our food has also resonated that change because we want to make it more relaxed. We're focused on Mediterranean flavours, but it's based on small plates and more casual vibes. "You don't feel conformed into a certain format of eating,' explains Jun Wong, Else Kuala Lumpur's culinary director. (Else KL is the hotel within which Yellow Fin Horse is housed.) The eatery's new look has transformed the soul of the restaurant and given it a more casual feel while still retaining an air of sophistication. — Else KL Wong has been with the restaurant since its inception a few years ago and has supervised the food aspect of the eatery's shake-up, incorporating Mediterranean influences whilst still holding true to her stance of making everything from scratch. To ease into a meal here, start with the range of dips and spreads, like the Labneh (RM28). Labneh is a soft Middle Eastern cheese made from strained yoghurt. In Wong's iteration, the yoghurt is made from scratch in-house and infused with salted plums, pistachios, Tualang honey and mint oil in what proves to be a fresh, silken, tangy spread with hints of effervescence veined throughout its internal structure. Then there is the Baba Ganoush (RM28) which is a luxuriant roasted eggplant dip reinforced with pine nuts and given a creative twist with curry leaf oil. The curry leaf oil effects a subtle Indian undercurrent to the dish, lending it a stealthy new identity while still paying homage to its roots and heritage. It's a clever use of something new infused into something old. Wong is the creative juggernaut behind Yellow Fin Horse's new Mediterranean-influenced fare. — Photos: Else KL Perhaps the breakout star of the trio of dips on offer is the Burnt Butter Pumpkin Hummus (RM28) with maple glazed pepita (pumpkin seeds) clusters. This whipped goodie is decadence in a bowl. It's creamy, buttery and utterly seductive. In fact, you'll find yourself side-eyeing it constantly even through the most riveting conversation – as you contemplate treating yourself to yet another mouthful (word to the wise: please do!). Dips and spreads would be nothing without a receptacle to mop it all up with. Of what's on offer, look at the Challah (RM12 per loaf) which is a burnished golden bread with soft, tender insides perfect for soaking up all the flavours of the dips. The restaurant's range of dips (from left: labneh, baba ganoush and pumpkin hummus) are very, very good. — ABIRAMI DURAI/The Star Move on to more filling fare with the Surf & Turf Crostino (RM48) which is made up of two different kinds of crostinos (fried or toasted bread). The first is topped with smoked trout rillette from Tasmania that has been smoked with charcoal over low heat so that – in Wong's words – 'it is fully cooked but still has that raw sort of bouncy bite'. The trout is divine – slightly smoky like the air that surrounds a barbecue – but without being charred within an inch of its life. Instead, you'll find fish that has retained the spring in its step and the vitality in its flesh. This is enlivened by a lightly pungent wasabi mayonnaise as well as capers to give it a salt-laced edge. The surf and turf crostino serves up both trout (bottom) and duck. — ABIRAMI DURAI/The Star The turf part of this duo is made up of confit duck leg that has been shredded and enhanced with mustard mayonnaise and spring onions. This is probably going to be the less popular of the two options as it has a sturdier, gamier taste that is only slightly offset by the mustard mayonnaise. If, however, you're a fan of the natural flavours of this avian creature, then you'll enjoy the more unvarnished features of this meal. For more substantial selections designed to be shared, look at indulging in the Grilled Sea Prawns (RM92). The interesting – or some might say – unusual – thing about this dish is the addition of a chilled cannellini bean salad that sits at the base of the platter. Charcoal grilled prawns and cannellini beans may not sound like ideal bedfellows but the two work remarkably well together. — Else KL It might sound ominous and dichotomous in theory but Wong continually succeeds in making the impossible possible. The prawns here are fat and fleshy with a slight char on the surface that lend itself to succulent, tender flesh within. This blistered goodness is countenanced by the fresh bean salad which adds a contrasting element to the meal and takes it to a whole new two-dimensional level. Perhaps the biggest triumph on Wong's new menu is an unassuming pasta dish called Sage Butter Pumpkin Gnocchi (RM45). The sage butter pumpkin gnocchi is a thing of beauty that is both indulgent and addictive. — Else KL Here, the gnocchi has been absolutely saturated with butter (and yes, I do mean saturated) and this unctuousness adds instant hedonism to the dappled plumpness of each gnocchi – which has rich pumpkin nuances. This nirvanic bliss is then given a refreshing twist courtesy of the homemade ricotta and pine nuts swirled into the mix. This is a meal that will linger in your dreams (at least it lingers in mine) long after you've polished the plate clean. In a world of ephemeral pleasures, this meal is a keeper. 'The inspiration for this dish was a sage and pine nut pasta that I had 10 years ago at Melbourne's famous Tipo 00. It was so good that I locked it in the back of my mind and I thought, 'If I ever do put a pasta dish onto my menu, I need to recreate this flavour'. 'The next time I go back to Tipo 00, I'm going to give it another taste. Because now I have a feeling mine is probably better than theirs,' says Wong, laughing. To end your meal and keep the smile on your face going with a sweet, sweet send-off, try the Deconstructed Vegan Pavlova (RM28). The vegan pavlova is fresh and fruity with a tropical underbelly. — ABIRAMI DURAI/The Star Enhanced with lemon passionfruit, coconut cream and mixed berries, this 100% vegan dish has been strung together out of sheer creativity. For example, the lemon passionfruit curd has been crafted using coconut oil while the pavlova meringue is made out of aquafaba (the cooking liquid from chickpeas). Overall, it's a lively dessert that has hints of acidity, pops of citrus and an underlying tropical quality that gives it a touch of something familiar while couched in entirely new surrounds. Moving forward, Wong says the plan is to keep the chilled-out, laidback vibes she has cultivated through the food programme and enhance this with themed after-hours nights. 'There will be a lot of things that we're going to introduce and then repeat quarterly or monthly or something like that. So there's going to be late-night after-hours music programmes and maybe after-hours food for people in the restaurant industry,' says Wong enthusiastically. Yellow Fin Horse Address: Level 4, Else Kuala Lumpur, 145 Jalan Tun H S Lee, 50000, KL Tel: 018-211 0313 Open Wednesday to Sunday: 6pm to midnight


The Star
3 days ago
- The Star
George Lucas brings the force to Comic-Con in historic first visit
Comic-Con fans pulled out their lightsabres on Sunday to welcome Star Wars creator George Lucas to the prominent pop culture convention for the very first time. Attendees lined up for hours to grab a seat inside the 6,500-person capacity venue in San Diego, California to see the legendary filmmaker behind the Indiana Jones franchise speak at the event on its final day. Comic-Con, which draws some 130,000 attendees, has become an important platform for movie studios and their stars to showcase the latest film and television offerings, especially those with a genre fan base. "We've been waiting five decades for this!" said panel moderator Queen Latifah, who oversaw the discussion by Lucas and other filmmakers. Instead of discussing his film works, however, Lucas graced the convention to preview the Lucas Museum of Narrative Art - opening in Los Angeles in 2026 - which the director co-founded with his wife, businesswoman Mellody Hobson. "I've been collecting art since I was in college," Lucas, 81, told the crowd, adding that he has amassed tens of thousands of pieces in his collection. "I've been doing this for 50 years now, and then it occurred to me that what am I going to do with it all because I, I refuse to sell it. "I could never do that, it's just, it's not what I think art is - I think it's more about an emotional connection," the director said. In his description of the museum, Lucas said the institution will feature a blend of works. They include illustrations by Normal Rockwell, Jessie Willcox Smith and N.C. Wyeth; artworks by Frida Kahlo, Jacob Lawrence, Charles White and Robert Colescott; and pieces by cartoonists and artists like Winsor McCay, Frank Frazetta and Jack Kirby. "This is sort of a temple to the people's art," he said in summation. The museum, housed in a sleek, curved building, will also feature items from Lucas's films and other exclusive pieces. For the Star Wars mastermind, the museum aims to be a tribute to the importance of narrative art. "When you're born, the baseline is fear. And as you go through life, you're curious about things, but you're especially curious about things you don't understand, and therefore that's a threat to you. Queen Latifah, from left, George Lucas, and Guillermo del Toro attend a panel for the Lucas Museum of Narrative Art during Comic-Con International on July 27 in San Diego. Photo: AP "And as a result, you make up stories to make it feel good," he continued. "Science fiction is a myth ... but we've made it real because of science fiction books and art." 'A critical moment' Among the other members of the panel were Oscar-winning director Guillermo del Toro and production designer Doug Chiang, who shaped the aesthetic of the Star Wars universe for decades. "What's remarkable about George is that he leads from the heart, and this museum is him," Chiang said. Del Toro, who will release his latest film Frankenstein in November, said many of the museum's pieces will celebrate freedom of speech. "We are in a critical moment in which one of the things they like to disappear is the past, you know, and this is memorialising a popular, vociferous, expressive and eloquent moment in our visual past that belongs to all of us," Del Toro said. The fantasy filmmaker also described comics as a medium with "a lot of social conscience" and joked that comic artists "were the first one to punch a Nazi" in their works. "What a panel!" said attendee Jesse Goldwater, who travelled to San Diego from Los Angeles. "They are the embodiment of Comic-Con itself, without them Comic-Con wouldn't exist." - AFP