Located just off the lively Keong Saik Road, the restaurant is a charming space draped in warm terracotta hues. Within, Head Chef Mae has designed a convivial menu of sharing plates with Le Cordon Bleu-trained Chef Moran Aharon.
Start with the warm, fluffy Kubana bread – a take on the Yemeni kubaneh – served with house-made tahini and tomato paste. The Arais Cigar, crisp filo pastry stuffed with spiced beef, is a fun reintepretation of the Lebanese favourite, while the Manseef, delicious minced chicken sautéed with onions, represents a bold modernisation of the classic Jordanian dish, which is traditionally lamb cooked with fermented yoghurt. Signature cocktails like the Balkan Sunset show promise, but if you’re with friends, why not crack open a bottle of wine or two? The Vassaltis Alcyone from Santorini has a vibrant acidity that makes for ideal pairing.
