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WILD THYME
Unit 401-402, 4/F Lee Wai Commercial Building, 1-3 Hart Avenue, Tsim Sha Tsui
 
FARE Mediterranean and Middle Eastern. Seasonal vegetables and ingredients are the cornerstone of chef Tarek Alali's menu, which uses home-made ingredients while catering to special diets such as vegan and Jain. A meat menu has been available since March.
AMBIENCE Clean décor and well-spaced out tables make for a convivial setting. Staff were extremely attentive and friendly.
COST About HK$700 for two with drinks.
WHO TO BRING Anyone who appreciates good food.

TURN-ONS The restaurant's website lives up to its promise to leave you "fulfilled" rather than just "full". In some style, too. The outstanding hummos har (chickpea puree with home-made red chilli sauce), falafel (fried crispy cakes of blended beans and fresh herbs) and fetoosh (raddish, lettuce, tomato, cucumber, mint and parsley topped with toasted pita, olive oil and summak) were all superb. The mains were even better. The delicious macaroona el sanyeh (smoked spicy macaroni with soft cheese) was big enough for two to share, while the fried rice (Arabic style with crispy mince topped with toasted almonds, cashews, pine nuts and rains) offered tantalising flavours and textures. The desserts maintained that standard. Baklawa (layers of filo pastry with a mixed nut filling) was served warm and tasty, not overly sweet, while the Turkish delight offered many flavours. There is also a lunch buffet menu from Monday to Friday for HK$98, offering equally delicious fare.
TURN-OFFS Finding the place - on the fourth floor of an old building in Hart Avenue - for the first time can be difficult.
DRINKS Impressive collection of wines, spirits, cocktails and non-alcoholic. 


Wild Thyme in Tsim Sha Tsui offers delicious Mediterranean and Middle Eastern dishes

Magazines

Good Eating

The restaurant's website lives up to its promise to leave you "fulfilled" rather than just "full". In some style, too. 


Wild Thyme in Tsim Sha Tsui offers delicious Mediterranean and Middle Eastern dishes

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Rachael Williamson

Rachael Williamson