More than just a kebab. These chefs are redefining Middle Eastern cuisine with a fresh take in Hong Kong
By delving into the traditions and reworking family recipes, culinary veterans are about to change the game in the city’s Middle Eastern dining scene
“Middle Eastern cuisine is abundant and generous. It’s a way of eating that has the power to connect people,” – chef Jad Youssef
“The food itself is important, but it’s secondary to the actual idea of eating together,” – chef Asher Goldstein
Few would dispute Hong Kong’s status as a culinary melting pot – a stroll through Soho is like travelling around the world with your taste buds. Nevertheless, the Middle Eastern dining scene has not taken off as much as the other metropolises worldwide such as New York and London. In fact, the region’s cuisine is often misidentified as Mediterranean food, or is generalised with the more notable dishes such as kebabs, hummus and grilled meats.
With Middle Eastern cuisines’ popularity skyrocketing and diners with adventurous palates continue seeking new flavours, it is time for Hong Kong to rethink the cuisine.
There’s something unique about Middle Eastern food – it comes with a story. Chef Jad Youssef’s culinary concept for example, is deeply intertwined with family traditions and childhood memories “I’ve always adored my mum’s kitchen in our Beirut home. My mother is a passionate cook and thanks to her culinary open-mindedness and her unscripted inventions in the kitchen, I fell in love with creative cooking,” says the executive chef of Maison Libanaise.
