The Soul of Lebanon in TKO

An Exclusive Interview with Chef Mahdy of Maison Beirut

As you stroll along the Tseung Kwan O waterfront, a captivating aroma of charcoal-grilled meats and exotic spices fills the air. This is the magic of Maison Beirut, and behind it all is Executive Chef Mahdy—a culinary veteran with over 40 years of experience in Egyptian and Lebanese cuisine. Today, we sit down with him to uncover the story behind the flavors.

From Cairo to the TKO Waterfront: Why Here?

Many wonder why a chef who has spent decades in top-tier Middle Eastern hotels chose a quiet spot in Tseung Kwan O to open his flagship.

Chef Mahdy gestures toward the sparkling sea outside the window with a smile. "It reminds me of the Mediterranean coastline," he says. For him, Lebanese cuisine isn't just food; it’s a "slow-living" philosophy. The relaxed, breezy vibe of the TKO promenade perfectly complements the spirit of Middle Eastern dining—sharing, connecting, and savoring the moment. He wants guests to feel like they’ve stepped out of Hong Kong and landed in a seaside resort in Beirut.

An Obsession with Authenticity: No Compromise on Spices

"If you use a local substitute for Sumac, the dish loses its soul," Mahdy says firmly.

To recreate the exact flavor profile of his homeland, Chef Mahdy insists on importing the majority of his spices directly from the Middle East:

• Sumac: That unique, tangy, and fruity acidity that no vinegar or lemon can replicate—the secret to a perfect Tabouleh.

• Za'atar: A herb blend that carries the childhood memories of every Lebanese. Mahdy sticks to the traditional proportions from the source.

• Premium Olive Oil: Every drizzle on his silky Hummus must be liquid gold from Mediterranean groves.

He admits with a laugh that if a spice shipment is delayed, he’d rather take a dish off the menu for the day than serve a "close enough" version.

The Art of the Flame: 40 Years of Mastery

Having entered the kitchen at age 20, Chef Mahdy has spent over four decades perfecting the "Art of Fire."

"Most people think grilling a Kebab is just about heat," Mahdy explains. "But true Lebanese grilling is a dance. You need a charred, smoky exterior to lock in the juices while keeping the center tender and succulent. This requires a physical intuition for the charcoal temperature that only comes with decades of practice."

4. A Message to His Guests

When asked for his top recommendation, Chef Mahdy points without hesitation to the show-stopping Slow Cooked Whole Lamb Shoulder served with Oriental Rice.

"This dish represents the true heart of Middle Eastern hospitality," Mahdy says with pride. "The lamb shoulder is slow-cooked for hours until it’s so tender it literally falls off the bone. Paired with our fragrant Oriental Rice, topped with crunchy nuts and sweet raisins, it is the ultimate feast. Seeing a group of friends and family gathered around this platter, sharing the joy of a meal—that is exactly why I’ve dedicated 40 years to this craft."