Labneh is yogurt strained until thick and spreadable. Asher sources Middle Eastern yogurt and strains it in-house. Topped with fragrant za'atar (thyme blend) and a generous pour of green olive oil. Served with warm pita. Simple and satisfying. Reviews note this is a dish most people outside the Middle East have never tried and becomes an instant favorite.
Tips from diners
Order both Hummus and Labneh as a shared starter. They're different enough to eat both and cheap enough to justify both.
The gateway dish. Made fresh daily from dried chickpeas, sesame paste, and Asher's selected Palestinian olive oil. Silky, not grainy. The lemon acidity cuts through the richness. Warm pita arrives moments after ordering. This is hummus as a core memory from Tel Aviv — simple, technique-focused, ingredient-forward.
Tips from diners
Order this first with wine. It anchors the meal and pairs perfectly with natural wines on the list.
Parsley is the dominant ingredient — so much so that the salad is vibrant green. Bulgur adds texture, tomato adds acidity, lemon and olive oil make it sing. This is a side that works as a vegetable course or light main. Reviewers note this is where Asher's commitment to ingredient quality and proportion shine — it tastes nothing like rote tabbouleh.
Tips from diners
Vegetarian-friendly option that's just as satisfying as any meat dish. Order with meze to build a plant-forward meal.
The signature dessert of the Middle East. Shredded phyllo layered with melted cheese (typically white cheese that doesn't fully melt), topped with crushed pistachios, and soaked in honey syrup. Served warm so the cheese is still stringy and the phyllo crispy. Asher's version uses imported phyllo and premium pistachios. Reviewers consistently call this a life-changing sweet.
Tips from diners
Order hot. It's eaten immediately and the contrast between crispy phyllo, melted cheese, and honey is the point.
Halloumi's high melting point makes it ideal for grilling. Asher sources a premium brand and grills thick slices until the exterior is crispy and charred while the interior stays just-melted. Served with fresh lemon to cut the richness. Multiple reviews cite this as the cheese course that shouldn't work but does — it's warm, satisfying, and pairs beautifully with natural wines.
Tips from diners
Pair with a natural orange wine. The richness of the cheese and the tannins/oxidation of the wine complement.
Francis opened in Wan Chai as the vision of Israeli chef Asher Goldstein, who draws from childhood memories of Tel Aviv street food culture. The restaurant operates with no reservations, first-come basis, creating a lively counter and communal energy. The wine list is the secondary mission — updated every 2-3 weeks to showcase diverse grape varieties, regions, and independent producers. Food is simple, ingredient-focused, and designed to share. The pricing is remarkably approachable for the quality: meze from HKD 50, wines from HKD 80 per glass.
No reservations accepted. Arrive during off-peak times (12:00-1:00pm, 3:00-5:00pm, 9:30pm+) for immediate seating. Dinner hours (6:00-8:30pm) can have 30-60+ minute waits.
The wine list updates every 2-3 weeks. Ask the sommelier (Simone Sammuri) for recommendations — the list is curated with care and staff knowledge is evident.
Remarkably affordable. Plan HKD 200-350 per person including 2-3 meze, one main, wine by the glass, and no service charge. Best value for quality Middle Eastern food in Hong Kong.
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