JEDDAH: Cakes are usually a must for celebrations and adding an individualized touch makes them special.
This is the approach of Lama Ajeenah, who has received a design award for her work. The A design award is considered to be the most prestigious honors in the world.
Ajeenah was approached by her sister, founder of lalinacakery, who is a self-taught baker and can be found on Instagram and YouTube. She asked Lama to design cake toppers for the cakes she made. At first, she was unsure between designing typographic artwork, her passion from the beginning, and the challenge of dedicating time and effort to cake toppings. Her sister began introducing Lama as a cake topper designer.
Ajeenah was skilled before becoming involved in cake toppers. She had taken a course in Arabic calligraphy, which helped her pay extra attention to details. “I also taught typography at Dar Al-Hekma University, which has updated my knowledge and improved my skills. I also took courses in entrepreneurship for designers to manage my work.”
“It was not easy in the beginning because I had to handle everything from scratch, coming up with concepts for various events, designing the toppers, to community management, and finally execution.”
“The support of my family, especially my sister Lina, made the process smoother.”
Lama’s journey was not easy. “I face new challenges from dealing with clients, meeting deadlines and managing social media. The main obstacle, however, is dealing with vendors while maintaining the quality of the designs. As the designs are constantly changing, there is always the challenge of keeping them well constructed.”
Startup of the Week: Giving an aesthetic touch to cakes
Startup of the Week: Giving an aesthetic touch to cakes
- The main obstacle, however, is dealing with vendors while maintaining the quality of the designs
Where We Are Going Today: Ghar Restaurant in Jeddah
- The restaurant’s selection of soups, salads and rice and noodle dishes provides a balance between lighter and heartier options
Located on Jeddah’s Sari Street, Ghar is an Asian fusion concept that draws attention for its cave-inspired interior, with stone-textured walls and lantern-style lighting. The setting leans heavily on luxury and creates a sense of separation from the city’s usual dining scene.
I began with a mix of starters, including the Ghar special gyoza. This comes with two filling options, chicken or shrimp, served alongside a spicy dip that balanced the flavors. The Wagyu skewers were a must try, evenly cooked and retaining both juiciness and tenderness.
The sushi selection is extensive. I tried the crunchy heaven roll with shrimp tempura and sweet spicy sauce, the Wagyu nigiri topped with togarashi sauce, and the crazy roll filled with tempura shrimp and crabstick in a spicy mix. The rolls were well assembled and had good texture, though some were heavy on sauces which reduced the taste of the base ingredients.
The restaurant’s selection of soups, salads and rice and noodle dishes provides a balance between lighter and heartier options. The miso soup sets the tone with bold flavors, making it a fitting start before the main course.
For mains, I ordered the black-on-black Wagyu filet and the sea bass. The filet was served with the restaurant’s house sauce, while the sea bass came with lemon sauce and mashed potatoes.
Both dishes were prepared as described, though portion sizes compared to pricing may not suit every diner. If you want a fuller portion, the best options are the curry crunch chicken and Yama lamb, popular choices that combine rice or pasta with protein-focused plates.
Dessert included the San Sebastian cheesecake and boulder date cake, both suitable for sharing and ending the meal on a sweet note.
A meal for two at Ghar costs around SR500–600 ($133 to $160). For more details, visit @gharjdh.
