The lamb is sourced specifically and marinated in-house for a full day—reviews consistently call this out as what sets Beyrouth apart from other kebab spots in Central. The 24-hour prep creates a deeply developed spice profile. Served wrapped in warm pita with tahini sauce and pickled onions. Multiple reviewers say this is the best kebab in Hong Kong.
Tips from diners
Order it wrapped in pita rather than on a plate—the warmth keeps the bread soft and the wrap lets you eat while standing.
Ask for extra tahini on the side. The kebab is rich and the cool sauce balances it perfectly.
The labneh is made fresh daily and has a tangy, rich texture. The sumac adds a slight citrus note. Serve with warm pita for scooping. It's cooling and herbaceous—the perfect foil to richer meat dishes.
Tips from diners
Get a plate of labneh and hummus to share—they complement each other and use the same pita.
One of the better hummuses in Hong Kong according to reviewers. The chickpeas are blended smooth and the lemon is bright enough to cut through the richness. Serve it with warm pita for scooping. The music in the background and intimate counter seating make it feel like sitting in Beirut.
Tips from diners
Pair with two warm pitas — one is never enough once you start scooping.
The chicken is vertically roasted until the edges char, then sliced to order. Less heavy than the lamb but still deeply flavoured. The garlic mayo is a Middle Eastern take on mayo that adds sharp flavour. Reviewers note it's a lighter alternative to the lamb kebab.
Tips from diners
Shawarma is HKD52 vs kebab at HKD68—get the shawarma if you're timing multiple courses.
The kafta is cooked to order over charcoal. The meat mixture is seasoned with warm spices that differentiate it from the straight lamb kebab. Reviews note the flavour is herbaceous and the texture is looser than the kebab—it absorbs the tahini sauce well.
Tips from diners
Ask about spice level — the kafta is more heavily seasoned than the lamb kebab, so it's less mild.
Run by Lebanese native Joseph Assaf since 1998, Beyrouth Bistro sits at the end of a dead-end lane in Central—hence the vibe is hidden-gem rather than tourist trap. The lamb kebabs are marinated and cooked for 24 hours. Only 12 stools in the entire place, so seating is intimate and turnover is fast, making it a favourite pre-dawn spot for financial workers and late-night diners.
This is the post-bar food spot in Central. Come after 1am on Friday and Saturday nights when the bars close — the queue stretches out onto Lyndhurst Terrace. Arrive 11am-6pm or after midnight for faster service.
Only 12 stools. Most people come for takeaway or stand outside eating with a drink. Indoor seating is literally standing room. Cash preferred, though cards accepted.
Joseph (the owner) often works the counter—if he's there, ask him about recommendations or how he'd build a feast for your group. He's friendly and generous with portions.
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