Typically, the very finest Lebanese specialties are created using only the simplest ingredients – olive oil, garlic, lemon juice and herbs in abundance, all delicately added to an array of grilled, baked and sautéd dishes. The mezze – small dishes placed before the guests – are wont to include an array of colours, flavors, textures and aromas. It is traditional in Lebanese culture to share these dishes in the belief that this will surely promote harmony and unity among family and friends.
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At one time, Zahra, a popular Wan Chai institution, was the best place to go in Hong Kong for authentic Lebanese food. Sadly, its doors closed some 10 years ago, though, to those in the know, it was judiciously reincarnated back in 2013. Now known as Zahrabel, it’s a private members dining club, though membership is free and can be sorted online.
Reservations, though, are compulsory as the restaurant sets stock by the freshness of its food, ordering in required ingredients daily. Sadly, this means pre-payment is obligatory for 10 people or more.
With a great location in a commercial building, which also houses a number of the city’s other more exciting eateries, it still boasts a distinctly pleasant and welcoming feel. The atmosphere is elegant and relaxing, while the view is clear and open, thanks to both its 25th-floor location and the extensive windows set to one end of the restaurant.
Its wooden tables, red and dark grey chairs, charmingly intricate subdued metallic ethnic lamplight and subtle Lebanese soundtrack all combine to create a truly authentic ambience. With a capacity for just 40 diners, there is seldom a spare table to be had.
As well as the expected selection of new and old world vintages, Zahrabel also offers an excellent range of Lebanese red, white and rose wines. There are also a number of unique and highly original specialty cocktails and mocktails. The restaurant is currently running a Wine Wednesday promotion, allowing diners to enjoy 20 percent off wines by the glass.
To begin our exotic exploration of all things Lebanese, we opted for a mezze of three dips – Jos Mahrouse, Babaganouj and the famously traditional Hummus – each drizzled with olive oil. The Jos Mahrouse, a house specialty was memorable for its exquisite spicy and nutty crunch, while the Babaganouj burst with smoky aubergine and tahini tastes. The Hummus didn’t disappoint either – tangy, garnished with chili powder and chopped parsley. These were all served alongside a basket of freshly baked whole wheat and regular pita breads, as well as a bowl of pickled radish, shredded cabbage, cucumber sticks and chilies.