How Doha’s Mila is giving modern Levantine offerings a local spin at Rosewood Hong Kong
Marc Mahfouz of Michelin-recognised restaurant is serving makdous, velvety hummus and other Middle Eastern plates in the city until August 9
The signature makdous is flying off the menu at Mila’s limited-time Rosewood Hong Kong residency – a fact that surprised even the man who created it. Marc Mahfouz, chef de cuisine of the Michelin-recognised Qatar restaurant, didn’t expect a vegan dish to be the top seller.
The stuffed baby aubergine, draped in tarator sauce and topped with walnuts and pomegranate, is entirely plant-based. But Hong Kong diners, he has learned, are full of surprises.
“This is the ninth city I’ve cooked in,” says the Lebanese chef, who is swapping Rosewood Doha for Hong Kong until August 9. “And diners here are the quickest to adapt to my food.”
Hong Kong has embraced him with an openness he hasn’t seen elsewhere. Within days of opening last week, guests were already rebooking. “The people here are wonderful and very welcoming,” he shares.
“The quality of food is high, the competition is high, and diners are genuinely curious about me and the food I bring to the table.”
Levantine food has gained international traction, but in Hong Kong it is still largely relegated to small, low-profile restaurants dotted around Kowloon, with only Francis and Maison Libanaise providing visibility in Central.