Signature Lebanese Dips
Popular dips served with pita bread to share is a perfect appetiser. Maison Libanaise’s selection of classics from the region includes hummus, baba ganoush, labneh and muhamara, a spicy red pepper puree. A selection of house-made pickles provides a contrasting crunch to the smooth and creamy dips.

Roasted Cauliflower
A whole cauliflower is roasted with harissa, zhoug (a chili and coriander condiment), tahini, sumac and dried lime to create a sharing dish that enhances the delicate flavor of the cauliflower. Besides being a delicious vegetable dish, cauliflower has found new fans in recent years as it can act as a low-carb alternative to rice or bread.

Lamb Kafta
Skewers of grilled meat are a popular street food and snack in Lebanon. This lamb kafta uses three different cuts of lamb to provide a mix of flavours. Perfectly seasoned and grilled, this spicy lamb skewer is served with sumac-grilled tomato and cooling hummus.

Levantine Fattoush
Fresh and seasonal vegetables are the backbone of Lebanese dishes, and this mixed vegetable salad is a colourful example, made from sweet cherry tomatoes, chopped gem lettuce, radish, mint and crispy pita khobez. It is served with a refreshing sweet-and-sour sumac dressing.

Shish Taouk
For an alternative to red meat skewers, pieces of chicken are marinated overnight in seasoning and spices before being chargrilled. Sumac-grilled tomato and toum, a house-made garlic-flavoured sour cream, are served alongside the tender chicken.

Chef’s Profile
Chef Jad Youssef trained at the Beirut branch of L’Ecole Hoteliere before travelling to Europe to work in kitchens in Oslo and London. In 2003, he became Head Chef at the renowned Lebanese restaurant Fakhreldine in London, before opening his own street-food restaurant, Yalla Yalla, in the city in 2009. His growing reputation led to him being invited to serve as a judge on the television contest, Celebrity MasterChef.
Then in 2017 he spread his wings to Hong Kong, joining the team at Maison Libanaise to oversee the kitchen. “Lebanese culture is varied and rich,” Chef Youssef said. “I take a lot of inspiration from the region’s traditions, and enjoy passing down recipes to new places. I hope that Hong Kong diners will be connected to that Lebanese heritage and feel it in my cooking.”