{"id":71635,"date":"2026-07-25T21:32:00","date_gmt":"2026-07-25T13:32:00","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=71635"},"modified":"2026-07-25T21:32:00","modified_gmt":"2026-07-25T13:32:00","slug":"how-dohas-mila-is-giving-modern-levantine-offerings-a-local-spin-at-rosewood-hong-kong","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=71635","title":{"rendered":"How Doha\u2019s Mila is giving modern Levantine offerings a local spin at Rosewood Hong Kong"},"content":{"rendered":"


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The signature makdous is flying off the menu at Mila\u2019s limited-time Rosewood Hong Kong residency \u2013 a fact that surprised even the man who created it. Marc Mahfouz, chef de cuisine of the Michelin-recognised Qatar restaurant, didn\u2019t expect a vegan dish to be the top seller.<\/p>\n

The stuffed baby aubergine, draped in tarator sauce and topped with walnuts and pomegranate, is entirely plant-based. But Hong Kong diners, he has learned, are full of surprises.<\/p>\n

\u201cThis is the ninth city I\u2019ve cooked in,\u201d says the Lebanese chef, who is swapping Rosewood Doha for Hong Kong until August 9. \u201cAnd diners here are the quickest to adapt to my food.\u201d<\/p>\n

Hong Kong has embraced him with an openness he hasn\u2019t seen elsewhere. Within days of opening last week, guests were already rebooking. \u201cThe people here are wonderful and very welcoming,\u201d he shares.<\/p>\n

\u201cThe quality of food is high, the competition is high, and diners are genuinely curious about me and the food I bring to the table.\u201d<\/p>\n

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\"Marc<\/div>
Marc Mahfouz, chef de cuisine of Mila at Rosewood Doha. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Levantine food has gained international traction, but in Hong Kong it is still largely relegated to small, low-profile restaurants dotted around Kowloon, with only Francis and Maison Libanaise providing visibility in Central.<\/p>\n<\/div>\n


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