If you’re a fan of falafel and a sucker for taziki, you’ll love Rue Du Liban, a vibrant new Lebanese joint that’s opened on Tsim Sha Tsui’s Hillwood Road in Hong Kong.
The creation of Swiss trained chef restauranteur and owner Imran Khaleel (formerly of Zuma) and veteran Egyptian executive chef Maged Makram, the new addition to TST’s dining scene delivers traditional and authentic Lebanese flavours and techniques amidst vibrant interiors reminiscent of exotic Lebanese architecture.
With a navy blue plaster façade, suspended pendant lamps, and main dining room that boasts an upside down hanging garden, the venue’s design persona draws upon a traditional Lebanese house garden décor, one that’s accentuated by the use of bespoke bronze tableware from Orissa in India (the metal has long been thought to help aid digestion), warm, honey-hued timber and eye-catching embodied cushions. Beyond, guests will find an intimate private dining room that caters to 12.
The decor sets the scene for a menu that’s all about coming together with friends and family and staring. The new restaurant cater to diners of all persuasions and appetites by showcasing regional dishes and traditional Lebanese cooking techniques. Traditional Lebanese fare tends to be lighter, relying more on fresh herbs and spices rather than heavy sauces, making it one of the world’s most healthiest cuisines.
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Kick off with traditional cold mezze starters that range from house-made rifts on hummus, including the Hummus Beiruti, a classic silky blend of Lebanese chickpeas, tahini, lemon and olive oil with mixed pickles; and zesty, fragrant Tabbouleh Salad with diced tomato, onion and chopped fresh parsley; to the Fattoush Salad, a beautiful Lebanese dish made with cherry tomato, cucumber, mixed bell pepper, fresh mint and parsley that’s gently tossed in a pomegranate dressing tableside.
Step it up with grilled halloumi (above) drizzled with Lebanese pomegranate molasses; iconic Kibbeh, lean pounded lamb, bulgur wheat and pine nuts grilled to a crispy texture; grilled octopus served with chickpeas; pan-fried chicken liver in pomegranate molasses; and for the vegetarians, spinach and pine nut Sambousek.
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Mains run and gamut from chicken fatteh, the ultimate comfort rice dish with spiced shredded chicken, garlicky yoghurt sauce, pita chips and pine nuts; and grilled tiger prawns with garlic sauce; to slow-cooked and falling off the bone lamb shank; and the hearty mixed grill with lamb, chicken, and beef, which pairs nicely with selections from the list of Lebanese wines, sourced from one of the oldest wine regions in the world.
And if that doesn’t sate your manly appetite, the Lebanese French Toast with Brioche, a dessert inspired by Hong Kong-style French Toast and made with buttery brioche and served with a rich date paste certainly will
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