Malouf’s Modern Middle Eastern

Australian chef Greg Malouf ran one of the first Western-style restaurants in the now-hip Lan Kwai Fong district, and he still consults for Olive Mediterranean restaurant in Hong Kong’s Soho. Malouf’s latest venture pays homage to his Lebanese roots, mixing traditional Arab tiling with modern touches like an LCD wall behind the bar. The menu ranges all over the Middle East and North Africa, using spices like sumac and more esoteric ingredients like truffles from the Syrian desert.

We Loved

Salmon roasted with lemon, fennel and sumac and served with sweet-potato skordalia (Greek garlic-spiked dip) and cucumber-radish salad.