Cover Head chef Teya Mikhael of Maison Libanaise
Head chef Teya Mikhael of Maison Libanaise
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The executive chef opens up about Maison Libanaise’s latest chapter
In Hong Kong, food is often tied to a social gathering, an occasion, or a moment worth remembering. The star of the show arrives on a plate, but it’s the situation and surroundings that lets it shine the brightest. At Maison Libanaise, executive chef Teya Mikhael has created a sanctuary, where afternoons pass unhurriedly and evenings stretch comfortably, with shared plates, bottles and conversation around the table epitomising Lebanese hospitality.
After a four-month renovation, the restaurant has reopened its doors with a refreshed look and an expanded culinary vision that reflects this philosophy. Drawing inspiration from a journey back to her homeland, Mikhael brings the vibrant, welcoming spirit of Beirut’s Achrafieh neighbourhood to Hong Kong.
We sat down with Mikhael as she reflected on her journey, her vision for the restaurant, and what diners can expect from the revamped Maison Libanaise.
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Above Dishes served at Maison Libanaise
Dishes served at Maison Libanaise
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What prompted the decision to rebrand Maison Libanaise?
We wanted to offer guests a different expression of Lebanese hospitality. This new chapter of Maison Libanaise is inspired by the tree-lined streets in Achrafieh, and we wanted to create an experience that reflected the notion of stepping into a Lebanese house of food and wine: somewhere you can experience the warmth, generosity and conviviality that have always been at the heart of the culture.
In Lebanon, food is rarely just about what is on the plate—it’s about bringing people together, sharing dishes and creating moments that stretch long into the evening, with the idea that there is always room for one more at the table. That philosophy shapes the experience at Maison Libanaise today.
Above The bread basket now includes the ‘saj’ flatbread
The bread basket now includes the ‘saj’ flatbread
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You took a sojourn across Lebanon and the surrounding regions to prepare for this project. How did your travels define the shape of the new dining programme?
That journey was an important part for this project. Even though I grew up there, returning with the team allowed me to reconnect with familiar places, flavours and traditions. We spent time visiting local restaurants, vineyards and getting to know home cooks and chefs.
Some of those discoveries made their way directly into the restaurant. One tradition we were determined to bring back was handmade saj bread [a thin, unleavened flatbread], a staple of everyday life in Lebanon. It’s something that grandmothers spend time making to welcome friends and family into their home. It was never something I learnt while working across different kitchens, so I took saj-making lessons during this trip to honour the craft properly. Saj is a vessel for the meal, used to wrap grilled meats, scoop creamy dips and savour every last drop of sauce on the plate.
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Above Grilled specialities now feature on the menu
Grilled specialities now feature on the menu
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What key additions have been made to the menu?
Our skewers, which are cooked over a charcoal grill. This brings a depth of flavour and smokiness you would experience in Beirut. You’ll also find pickles sourced directly from Lebanon, served alongside our falafel and larger sharing dishes.
The drinks programme has been expanded considerably as we have the city’s largest Lebanese wine list and now also offer traditional arak. We serve it the way it is enjoyed across Lebanon: spirit first, then water, then ice.
Is there a particular dish that is particularly significant to you?
Kibbeh nayyeh. It is finely hand-minced raw beef fillet seasoned with spices and olive oil, served with warm bread and pickles. It reminds me of long, leisurely afternoons spent around the table with family, sharing food, stories and each other's company.
Above The ground floor mezze and wine bar
Above The first floor dining room
The ground floor mezze and wine bar
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What do you hope guests experience when dining at the revamped restaurant?
I hope guests feel as though they are stepping into my home and then leave Maison Libanaise feeling that there is always a place for them at our table. Cooking has always been how I gather my loved ones and how I share the Lebanon I know best. I am proud to cook the dishes I grew up with, and I hope people love them as much as I do.
Above Head chef Teya Mikhael of Maison Libanaise
Head chef Teya Mikhael of Maison Libanaise
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On a personal level, what does this new chapter mean for you as a chef?
It has been an opportunity to reconnect with my roots and rediscover the food that shaped me. The past five years in Hong Kong have helped me grow tremendously as a chef, and that experience has challenged me to refine my skills, develop a deeper understanding of ingredients and be more intentional about the food I put on a plate. Returning to Lebanon and immersing myself in the culture again reminded me why I fell in love with cooking in the first place.
This chapter feels like the fullest expression of who I am as a chef today. It reflects where I come from, what I have learnt along the way, and my desire to show that Lebanese cuisine is not just about what is served on the plate, but also the culture of generosity, connection and hospitality that surrounds it.
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Formerly a lifestyle editor, Celia is now an Associate Dining Editor at Tatler Hong Kong, where she covers local dining stories with a strong sense of narrative and cultural context. She focuses on the people, places and moments shaping the city’s food scene, bringing a storytelling-led approach to restaurant features, chef profiles and on-the-ground coverage.
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