{"id":96143,"date":"2026-10-28T21:47:22","date_gmt":"2026-10-28T13:47:22","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=96143"},"modified":"2026-10-28T21:47:22","modified_gmt":"2026-10-28T13:47:22","slug":"hotpot-thai-noodle-soup-fried-rice-where-a-lebanese-chef-eats-in-hong-kong","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=96143","title":{"rendered":"Hotpot, Thai noodle soup, fried rice: where a Lebanese chef eats in Hong Kong"},"content":{"rendered":"<p><br \/>\n<br \/><img decoding=\"async\" src=\"https:\/\/cdn.i-scmp.com\/sites\/default\/files\/styles\/1280x720\/public\/d8\/images\/canvas\/2026\/10\/28\/91bd5616-4b67-4d5b-bcc2-71385b20974f_596c9a18.jpg?itok=L0fqMVOC&amp;v=1793157516\" \/><\/p>\n<div id=\"\">\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\"><em data-qa=\"ContentSchemaRender-defaultRenderMapFunctions-Component\" class=\"css-1mniedq ex3nmsa15\">Beirut native Teya Mikhael is the executive chef of Maison Libanaise in Central on Hong Kong Island. She spoke to Andrew Sun.<\/em><\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">I grew up on a very traditional Lebanese diet, where food was the centre of daily life.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Family lunch was sacred. Because Lebanon has such incredible produce, we ate mostly home-cooked food, consisting of an array of meze, salads and generous proteins. My diet today is still fairly balanced, with lots of vegetables and herbs. I also can never resist a really good sandwich.<\/p>\n<\/div>\n<p><br \/>\n<center><br \/>\n<br \/><a href=\"https:\/\/www.scmp.com\/lifestyle\/food-drink\/article\/3372368\/hotpot-thai-noodle-soup-fried-rice-where-lebanese-chef-eats-hong-kong\" target=\"_blank\" rel=\"noopener\">Read Full Article At Source <\/a><br \/>\n<center\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beirut native Teya Mikhael is the executive chef of Maison Libanaise in Central on Hong Kong Island. She spoke to Andrew Sun. I grew up&#8230;<\/p>\n","protected":false},"author":1,"featured_media":96144,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[809,3342,1853,3569,4665,5231,32214,249,1315,2792,2855],"class_list":["post-96143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-chef","tag-eats","tag-fried","tag-hong","tag-hotpot","tag-kong","tag-lebanese","tag-noodle","tag-rice","tag-soup","tag-thai","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/96143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=96143"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/96143\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/96144"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=96143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=96143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=96143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}