From June 17 to 21, the pavilion served as a bridge between regional heritage and global palates. Visitors sampled staples such as haneeth, the slow-cooked lamb dish, alongside crispy mutabbaq and chickpea-based balila. Beyond the plate, the experience extended to beverages and desserts, including mango mocktails spiced with Haili sarar and ice cream infused with local staples like sidr honey and kleija.

Award-winning chef Bader Alshaikh and culinary curator Myasem Adham anchored the pavilion’s live cooking area. Their demonstrations prioritized both traditional techniques and contemporary applications, allowing the public to engage directly with the Kingdom’s food identity. Mayada Badr, CEO of the Culinary Arts Commission, noted that these interactions provide a unique window into the cultural stories behind the food.

Complementing the culinary showcase, the space functioned as a marketplace for Saudi-made goods. Artisans and brands presented a range of products including perfumes, pottery, and specialty coffee, offering a tangible connection to the country’s craft sectors. This initiative aligns with the Commission’s broader mandate to elevate Saudi culinary heritage on the international stage and build deeper global engagement with the Kingdom’s diverse food culture.