T.Dining by Hong Kong Tatler - - Scene -

One of the city’s hip­per Mid­dle Eastern restau­rants, Mai­son Libanaise oc­cu­pies a three-storey— in­clud­ing a charm­ing rooftop— space in bustling Soho. A colour­ful de­sign of Moor­ish mo­saic, wooden ta­bles and vi­brant tiles make for a laid­back set­ting rem­i­nis­cent of a Le­banese can­teen, and is the per­fect back­drop to the pi­quant cui­sine. While the ground floor only of­fers quick take-outs, the menu up­stairs is var­ied and de­signed for shar­ing, the fo­cus be­ing tra­di­tional Le­banese mezze dishes. Stan­dards such as hum­mus and baba ganoush are well ex­e­cuted, but more cre­ative dishes, such as the Mai­son’s fat­toush—a de­light­fully messy plate of fried sweet pota­toes, lab­neh, caramelised onions, yogurt and soft herbs—and the al­mond falafel sided by house pick­les, a gen­er­ous help­ing of tahini and cu­cum­ber lab­neh are the real show­stop­pers. Ser­vice is prompt but not in­tru­sive, and the staff are knowl­edge­able with dishes and ex­pla­na­tions. The wine list, too, is par­tic­u­larly note­wor­thy, pre­sent­ing a good se­lec­tion of bot­tles from Le­banon it­self and a de­cent of­fer of 10 wines by the glass be­tween whites, reds and rose. Mid­dle Eastern cui­sine re­lies on sim­ple in­gre­di­ents blended to­gether skil­fully, and Mai­son Libainese does that beau­ti­fully.

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