This is a story about a few things. First, of course, there is Abdullah — a well-known Saudi content creator, loved for his take on both local and international recipes, always delivered with his own unmistakable style.

And then there is Saudi Arabia’s food scene itself: how it tastes, how it is changing, and why it is worth paying attention to. Consider this a soft entry point for anyone who has been curious but unsure where to begin.

So here we go — a genuinely tasty journey. Fair warning: you will probably be hungry by the end.

— How would you describe what you do today? Are you a food blogger, content creator, or something else entirely?

— I see myself as an artist first and foremost. Before food, I spent nearly ten years as a graffiti artist, and that background still shapes everything I do today. Graffiti was a huge part of my life for years. As long as we had permission and it wasn’t vandalism, we could practise in the region. At one point, I even ran a graffiti store, importing spray cans from Germany, and travelled frequently between Germany and Dubai to paint. It was an intense and very creative period — and all that creative energy now lives in my food.

I didn’t leave art behind — I simply changed the medium. Food became my new canvas. Every dish I create is treated like an artwork, which is why I don’t strictly follow traditional recipes and always add my own interpretation.

— You were born and raised in Saudi Arabia. Can you tell me a bit about your childhood?

— I was born in Saudi Arabia, in a very creative household. My father is an architect — which is a form of art in itself — and my mother also enjoyed creative work, so creativity was always around me growing up. At the same time, my childhood was quiet and structured. We didn’t travel much, and I grew up in a fairly strict family. And because I had to spend a lot of time at home, art naturally became my escape. I was always drawing, experimenting, and creating — that is really where it all started for me.

— You have lived in Jeddah since childhood. How has the city changed over the years?

— I am 32 now, so I have seen Jeddah change a great deal. It used to feel much more restrained, but over time it is grown more open and modern. Many people studied abroad and returned with new ideas, blending global influences with the city’s local character. Over the past five years in particular, that shift has been very noticeable — and today, it is this balance between tradition and openness that really defines Jeddah.

— Do you remember the moment you decided to start your Instagram page?

— Yes — very clearly. For a long time, I kept finding excuses. Everything had to be perfect: the lighting, the camera, the setup — a mindset that is probably familiar to many, especially to me as a videographer. I was overthinking every detail. Eventually, one of my friends simply said, “Just start.” So one day, I set up my grill in the backyard, put the camera down, and started filming. The response was immediate — and really encouraging.

Not long after, I had another idea. I went to a restaurant and thought, why not film myself eating — without saying a word? Most food bloggers talk constantly and over-praise the food. I wanted to do the opposite. I think food doesn’t need words. You just experience it. Silent and expressive.

— You often add unexpected elements to traditional dishes. How do you decide what to experiment with?

— It is mostly instinct. I work a lot with flavours, spices, and textures, constantly testing combinations that might not make sense at first. I experiment again and again until something clicks — and when it does, you feel it straight away.

One of the boldest experiments that really worked was reimagining kabsa, a very traditional Saudi dish. I replaced the lamb with Brisket steak, and then took it a step further by creating kabsa fries — French fries topped with shredded beef and a kabsa-inspired yoghurt sauce. The response was amazing, and it ended up becoming part of my restaurant menu.

— By the way, you recently opened a restaurant. When did you realise you were ready for that step?

— The idea actually started about two years ago, during Ramadan. In Jeddah, there is a tradition of opening small pop-ups that sell nothing but French fries. I did the same with a few friends — but added high-quality striploin steak.

Instead of selling fries for five riyals, I priced the dish at sixty (1 AED ≈ 1.02 SAR). At first, people questioned it, but once they understood the idea — fine-dining flavours in a street-food format — it really took off. The following Ramadan, it went viral. After that, opening a restaurant felt like the natural next step.

— What were the biggest challenges in opening your restaurant?

— The biggest challenge was realising that good recipes alone aren’t enough. A restaurant is about much more than food — it is the team, the operations, the kitchen flow, and how the menu is engineered. We had no prior experience in the restaurant business, so it took us a full year to prepare properly.

Being a food blogger actually helped a lot. I had seen so much from the customer’s side and had already made mental notes based on my own experiences. Timing, especially, matters most to me. Many restaurants are understaffed, so even though my space is small, we have twelve employees. Speed and efficiency are everything. Even if a dish takes fifteen minutes, it still feels fast — because it is intentional.

— You have built an audience of over 700,000 followers across Instagram and TikTok. What was the hardest part of that journey?

— Consistency — and staying authentic — has been key. There are two paths to growth: one is being genuine, which takes time and patience; the other is sacrificing your values for attention. Many creators choose the second option — exaggeration, shouting, acting silly just for views. I chose authenticity, even though it is slower and harder. It has taken me over four years of steady work to grow

— What is the hardest part of being a food blogger that people don’t usually see?

— Most people assume it is the time commitment, but it is actually not as demanding as it seems. Content fits quite naturally around my other businesses — the restaurant, and previously my graffiti store. I don’t force daily production; it has always come quite organically to me.

The real challenges are financial and physical. Ingredients are expensive, especially when you are cooking specifically for content. Then there is health. Some days I film three videos and feel obligated to finish all the food. There is no strict routine, but it adds up — especially with constant restaurant invitations. Lately, I have simply been eating more than I should.

I have gained weight over time, and unless you actively take care of it, it is easy to lose balance. I lost nearly 50 kilos years ago, but I have gained some of that weight back — Ramadan usually helps me reset.

— Jeddah is often described as having a unique food culture. Why is that?

— Jeddah has always been a gateway city. For many years, tourism was restricted in much of Saudi Arabia, with the exception of Mecca and Medina — destinations for pilgrims who passed through Jeddah for centuries. It is important to remember that these pilgrims didn’t come only from Arab countries, but from all over the world.

Over time, their cultures blended with local Saudi traditions, creating a diversity you don’t really find in other cities. You can see it clearly in the food — in the spices, the techniques, and the wide range of dishes that feel both deeply Saudi and unmistakably international at the same time.

— How does Jeddah differ from Riyadh in that sense?

— For a long time, Riyadh was more inward-looking and centred mainly around locals, with tourism only really developing in recent years. Jeddah, on the other hand, has always been more open to outside influences. That openness shaped its food scene into something more layered and experimental, while still staying rooted in tradition.

— If someone is visiting Jeddah for the first time, where should they eat?

— First of all — they should come to my restaurant. It is called Crusty, derived from the word crust, the outer layer of beef. Beyond that, Al-Balad is essential if you want to understand Jeddah’s local food culture. And for seafood, Al Basali is a classic — especially their buttery grilled shrimp, which has a really distinctive flavour.

— Saudi food is often described as communal. Is that still true today?

— Yes, absolutely. A lot of traditional Saudi dishes are made to be shared — one big platter in the middle of the table, or sometimes on the floor, with everyone eating together. It comes from family life. Big families meant big portions. I am one of six brothers myself, which is actually pretty normal rather than unusual.

Families today might be a bit smaller, but the habit hasn’t really changed. Sharing food still feels natural — it is just how meals happen, and that sense of togetherness is very much still there.

— When you cook traditional dishes, do you adapt them to smaller portions?

— Yes, most of the time I do — mainly because I am often cooking just for myself now.

— Okay, now it is time for a quick Saudi food blitz. What is the hardest Saudi dish to cook?

— For me, it is Salik. It looks simple, but it is deceptively tricky. It is a bit like risotto, except it is milk-based, which makes it much harder to control — one small mistake and the texture is off. I actually haven’t cooked it myself yet; some dishes demand a certain level of confidence.

— One Saudi dish everyone must try?

— Arika. It is made from wheat dough mixed with dates, molasses, ghee, and honey. Very simple, very honest food — but incredibly comforting.

— Your favourite Saudi dessert?

— Kleija from Al-Qassim. A soft dough filled with dates, cinnamon, and molasses. It is rich without being heavy.

— Any dish you personally avoid?

— Not really. I am pretty open when it comes to food. The only thing I used to avoid was blue cheese — but tastes change, and even that grew on me over time.

— How do you see Saudi Arabia’s food scene today?

— Very strong. The quality of ingredients here — beef, cheese, spices — is genuinely high. Travelling abroad actually made me realise how good the standard in Saudi Arabia is, and how much potential the local food scene has.