Christie’s highlights Arab artists in London auction
Highlights from the auction house’s upcoming Modern and Contemporary Middle Eastern Art sale
Updated 17 October 2025
Arab News
DUBAI: Highlights from the auction house’s upcoming Modern and Contemporary Middle Eastern Art sale, which takes place in London on Nov. 6 and runs online from Oct. 28 to Nov. 11.
Paul Guiragossian
‘Automne’
“Profoundly shaped by his experience of exile and displacement, Paul Guiragossian developed a unique visual language that blends naturalism, modernism, and figurative abstraction to explore the human condition,” Christie’s lot essay says of the Jerusalem-born Lebanese artist. This work from the 1980s is widely considered one of his masterpieces, and has previously fetched the second-highest price for one of the artist’s works at auction. “‘Automne’ reveals the artist’s unequalled mastery of color,” the lot essay states. “With thick and elongated brushstrokes in various nuances of yellow (said to have been his favorite color), the composition reflects every facet of the human condition with radiant complexity through multiple figurative references, while simultaneously revealing the artist’s appeal for abstraction … The thick impasto applied to the canvas offers a sculptural and Expressionist quality that allows the figures to leap out of the canvas.
“(The work) oscillates between happiness and sadness,” the essay continues, “expressing hope for a brighter future while alluding to an everlasting sense of melancholy.”
Abdulhalim Radwi
‘Untitled’
With the exception of Mohammed Al-Saleem, Radwi is perhaps Saudi Arabia’s most significant Modernist artist. Al-Saleem was one of those fortunate enough to receive government sponsorship to study the arts overseas — obtaining a doctorate from the Royal Academy of Fine Arts in Madrid. “Radwi's work is characterized by its fusion of traditional architecture, desert life and folklore with modernist influences, resulting in brightly colored semi-abstracted compositions such as this city scape showcasing arabesque curves and Arabic letters,” the lot essay states.
Samia Halaby
‘Gardenia’
This 1978 painting by the New York-based Palestinian artist, whom Christie’s calls “one of the Arab world’s most important contemporary painters and a leading figure in the international abstract art scene,” is part of her much sought-after “Diagonal Flight” series, “in which she explores geometric abstraction through diagonal lines and contrasting colors, resulting in a dynamic spatial interplay.” Like much of Halaby’s work, it is inspired in part by Islamic geometry.
Kamal Boullata
‘Nocturne I’
The Palestinian painter “became a prominent artist of his generation,” the lot essay states, thanks to pieces such as this, “a vibrant work … representative of his harmonious and rhythmical geometric oeuvre that navigates the tension between exile and belonging.” That’s a tension with which Boullata was painfully familiar, having left his homeland to study in Rome and Washington D.C. before settling in Berlin.
“Boullata described the manual exercise of these canvases as a process that swings from the mechanical to the organic: he begins with a pencil and a ruler to create a mathematical rendering, and once a pattern forms in his work, it becomes a skeleton ready to receive color as flesh,” the essay explains.
Mahmoud Said
‘Mekarzel Hill’
The Alexandrian painter is regarded as the father of Egyptian Modernism and is one of the Arab world’s most celebrated artists. This particular work was once owned by former Egyptian Prime Minister Hussein Pasha Sirry, and is described by Christie’s as “a mesmerizing landscape” in which Said “effortlessly captures the rolling hills, rich earth, and summer skies of Lebanon, where he spent many of his summers.”
Laila Shawa
‘City of Peace (Jerusalem)’
The late Palestinian artist was, Christie’s says, “known for her brave persona and bold artistic oeuvre” that “expressed her perspective as a Palestinian female, offering sharp socio-political commentary and highlighting the difficult realities faced by Palestinians under occupation.” This large-scale work from the 1970s, when Shawa was in her thirties, “conveys the artist’s longing for her homeland and depicts a hopeful vision for the future of Palestine.”
Recipes for Success: Chef Akinori Tanigawa offers advice and a niku dofu recipe
Updated 10 sec ago
Hams Saleh
DUBAI: For Chef Akinori Tanigawa, cooking is something learned slowly, through repetition, discipline and years in the kitchen. Now head chef at KIGO Dubai, his career spans traditional training in Japan as well as professional kitchens in the US.
Born in Fukuoka, Japan, Tanigawa began his career in Osaka as a kappo chef — a style of dining where guests sit at the counter and the chef cooks in front of them. He later returned to his hometown to focus on traditional Japanese cuisine, eventually taking over his family’s restaurant in Fukuoka, where for more than 13 years he worked as a kaiseki chef, mastering the art of multi-course seasonal meals that follow a precise order and philosophy.
He then spent five years in the US as head chef of a kaiseki restaurant in Indiana, learning how to present this highly refined style of Japanese dining to an international audience without losing its essence.
In 2024, Tanigawa joined Four Seasons Hotel Dubai DIFC as the head chef of KIGO.
When you started out, what was the most common mistake you made?
In the early days I treated that kitchen knife like just another tool — nothing special. I didn’t respect its power or precision, and it showed. My cuts were inconsistent, my prep was chaotic, and the ingredients never looked or danced the way they deserved. It wasn’t long before I realized that mastering your tools, especially the blade in your hand, is the heartbeat of great cooking. Without that foundation, even the greatest passion can’t shine on the plate. Once I learned to understand and honor the knife, everything in my cuisine took a leap forward — from texture to timing to taste.
What’s your top tip for amateur chefs?
Don’t let recipes box you in. Numbers on a page are only a guide, not a rulebook. A little more heat, a pinch less salt, an instinctive pause… these aren’t mistakes, they’re what give a dish its personality. I always encourage home cooks to look at the ingredients in front of them, trust their senses, and cook with intention. Imagine the smiles around the table, enjoy the rhythm of the kitchen, and let the experience shape the food. When you cook with feeling, the result is always more memorable.
What one ingredient can instantly improve any dish?
High-quality natural salt. It’s so much more than seasoning; it’s the quiet hero that elevates every ingredient, coaxing moisture, enhancing umami, and defining the soul of a dish. Using a mineral-rich, natural salt with care transforms a plate from good to unforgettable, giving each flavor clarity, depth and balance. Sometimes, it’s the simplest element that makes the biggest difference.
When you go out to eat, do you find yourself critiquing the food?
I make a conscious effort to switch off my “professional brain” when I go out to eat, but habit has me observing, nonetheless.
What’s the most common issue that you find in other restaurants?
The thing that disappoints me most isn’t a minor flaw on the plate; it’s the atmosphere. Hearing a chef shouting in the kitchen, for instance, can overshadow even the most exquisite dish. To me, a world-class dining experience isn’t just about taste; it’s about harmony — the flavors, the setting, and the emotions of the creator all need to align. Without that balance, a dish can never truly sing.
What’s your favorite cuisine or dish to order?
I’m drawn to simplicity, so dishes like Japanese udon are a favorite. When a plate has just a few components, every ingredient and every technique stand center stage. It’s in that clarity and restraint that the skill of a chef truly shines. I have a deep appreciation for that kind of culinary honesty — understated, precise, and quietly powerful.
What’s your go-to dish if you have to cook something quickly at home?
I usually turn to egg dishes or a simple donburi, a rice bowl. With the right technique, eggs can easily become the star of a meal, transforming a quick meal into something satisfying and memorable. They’re not only versatile and delicious but also incredibly efficient at giving you energy, which makes them perfect for a fast yet fulfilling dish.
What customer request most frustrates you?
The toughest requests at KIGO are when a guest asks to remove ichiban dashi – the primary broth made from kombu and bonito — not because of allergies or dietary reasons, but simply out of personal preference. Dashi is the soul of Japanese cuisine and the foundation of its flavor, and removing it risks the integrity of the dish. In these moments, I focus on creativity, finding ways to satisfy the guest while still honoring the essence of the cuisine, often by crafting an alternative broth using different ingredients.
What’s your favorite dish to cook?
Nabe, or hot pot, is my go-to when cooking for family and loved ones. There’s something truly special about sharing a meal from a single pot. It naturally draws people together and creates a sense of closeness. To me, nabe perfectly embodies the warmth of home and the comfort of one’s roots. It’s more than a dish; it’s a shared experience.
What’s the most difficult dish for you to get right?
Simple dashi-based dishes, like osuimono (clear soup) are the most challenging. There’s nowhere to hide — the quality of the water, the freshness of the kombu, and the aroma of the bonito flakes are all immediately apparent. Delivering a perfect bowl day after day is a true test of a chef’s skill, and a lifelong discipline where there is never just one right answer.
As a head chef, what are you like? Are you a disciplinarian? Do you shout a lot? Or are you more laid back?
I’m naturally calm. I place great value on dialogue and collaboration in the kitchen, an approach that reflects the spirit of KIGO itself. That said, when firm guidance is needed, it comes from a sense of responsibility, both to the precious ingredients I work with and to every plate that reaches a guest. My approach is always rooted in respect, precision, and ensuring that every dish achieves its fullest potential.
Chef Akinori’s niku dofu — braised tofu with beef or chicken (sukiyaki style)
Chef Akinori’s niku dofu.
Serves: 2
Cooking time: About 25 minutes
Main ingredients:
Thinly sliced beef (shabu-shabu style): 200 g (recommended: sirloin or shoulder loin) Alternatively, 300 g of chicken thigh, cut into bite-size pieces, may be used.
Tofu: 1 block (about 300 g) - silken or firm, according to preference
Spring onion / green onion: 1–2 stalks, finely sliced (for garnish)
Seasoning:
Water: 450 ml
Instant bonito dashi granules: 6 g (approx. 1½ tsp)
Soy sauce: 60 ml
Mirin: 60 ml
Sugar: 24 g (approx. 2 tbsp)
Tamari soy sauce: 12 ml (if unavailable, substitute with regular soy sauce)
Method:
1. Preparation (5 mins)
Cut the tofu into 4–6 large pieces and gently pat dry with kitchen paper.
Finely slice the spring onion, soak in cold water for 30 seconds, then drain well. Set aside for garnish.
Keep the meat refrigerated until ready to use.
2. Make the broth (3 mins)
Combine water, dashi granules, soy sauce, mirin, sugar, and tamari in a pot.
Heat over medium heat until the granules dissolve. Do not bring to a boil.
3. Simmer the tofu (10 mins)
Gently place the tofu into the broth.
Cover with a lid or foil and simmer over low–medium heat for about 10 minutes, allowing the tofu to absorb the flavour.
4. Add the meat (4 mins)
Reduce the heat to low.
Add the beef slices one by one, spreading them gently in the broth. Skim for any foam that rises to the surface.
If using chicken, simmer for 5–6 minutes until fully cooked.
5. Finish
Once the meat is just cooked, turn the heat immediately to keep it tender.
Serve in bowls and garnish with the drained spring onions.
Variations and serving suggestions:
Add vegetables: Napa cabbage, chrysanthemum leaves (shungiku), mushrooms, or extra onions work well.
Sukiyaki style: Serve with a beaten raw egg on the side as a dip for a rich, authentic experience.
After enjoying the main ingredients, add udon noodles to the remaining broth and heat gently for a comforting conclusion.
Chef’s tip: Niku-Dofu is not about simmering the meat for hours. Let the tofu soak up the flavors first, then add the meat at the very end. This simple shift in timing transforms the dish, making it unexpectedly refined, even when cooked at home.
