貝魯特 (已結業)

Going to Beyrouth was like going home.  I am from a mixed household; British and Cypriot.  My uncle is Lebanese and the food is very similar to the food from Cyprus.  I was so happy - overwhelmed with emotion actually- by the food in Beyrouth.  All the flavours brought back happy memories and I can attest to the authenticity of the food.We ordered a felafel wrap and a lamb shwarma.  We also had a manoche with half zaatar and half cheese.  The wraps were both really flavourful.  The felafel remin

There was a sizeable Lebanese expat community near Rutgers, which I attended for a ridiculous 7 years. I came to think of Lebanese as really the standard by which other middle eastern foods are to be judged. I always wanted to go here, having heard it was pretty good, and last weekend I got the opportunity.We actually tried to go to Assaf, which is the place next door owned by the same people, serving the same food, but they apparently aren't open Sunday. I had nothing against eating in the cafe

見在這網站獲頗多好評, 專程去試試. 結果不得不登記成為這兒的會員寫一下食評...是次點了羊肉卷(lamb kebab)及碎肉燒烤卷(minced BBQ kebab); 都配了2種醬混合, 乳酪薄菏(yogurt & mint sauce) + 蒜蓉 (garlic sauce)每份$65. 好貴, 不像前人所說的好大份, 只是普通size, 捲起來的直徑約2”.2款味道都極差. 肉好”鞋”, 好乾, 只食到燒焦味. 羊肉好羶. 感覺像在吃炭. 唔會再幫襯.

I got the chicken kebab and hommos here - both were delicious. The pita bread is also excellent, a bit fluffy and slightly crisp at the edges. When I got the hummus at Ebeneezer's it was watery like soup, too salty and garlic drenched. Here, the hommos is so much better and tastes MUCH MUCH more authentic. They put a nice olive oil and seasoning on top (which Ebeneezer's DOES NOT).

港島遊ga第二站:羊肉卡巴睇完少年食神就有d心思思想食一去到佢地先啱啱開門(啊姐重掃緊地)諗都唔諗就要左一份$55全程都要同佢講英文,期間佢問我地要咩汁,我地簡左蒜蓉講完我先諗起openrice有人話3隻汁mix重好食不過算啦!蒜蓉都好好食我地兩個女仔食一份都覺得好飽..而且唔知係咪生洋蔥同蒜蓉ga關係愈食愈辣,差d頂唔順不過佢d羊肉好香口,又唔騷,又多咁ga價錢算唔錯

日光日白又實在不想去幫襯，無奈別過大隊後，忽然肚餓，夜麻麻附近又只有這裡繼續營業。老闆是尼泊爾人，面方鼻闊膚色如朱古力，人倒是親切，問吃甚麼，偶說吃牛的卡巴，他就手起刀落，肉切好再下調料放在薄餅上，吃起來味道還好，但中東香料不是偶那杯茶，吃到四分一，止了餓後將餘下的留給老弟。

尋晚7點幾兩公婆特登去試, 鋪頭無乜人得兩個外籍客, 好似港式快餐店, 我食牛, 老婆食羊, 仲叫多個egg plant, 2支vitamin water, 埋單$210, 都幾好味, 不過食唔哂淨低3份1個餅, 可能係去之前食咗少少野打底. ok !

對kebab的基本要求幾高的，所以有Ｄ失望就係無咗熱辣辣香噴噴soso地食完漏漏地的近jur仲要唔平

Well since I dont eat lamb, I get their chicken kebab every time I come. It's the best kebab I find. It's just so full of everything, lettuces, onions, tomato and of coz, chickens. And they are quite generous with their yogurt as well. It's the best cure after a long night out at the bars. The place only has 4 or 5 stools - if you get a seat, that's great, otherwise, I just bring it back home.

吃的時候, 天氣未開始轉涼, 仍很有夏日的感覺~然, 我嗜羊肉, 在大熱天之下, 可一解我對羊肉的思念就只好靠KEBAB包了!沒有看過食評也沒有找過資料, 只是那天剛好就發現了這一間有賣KABAB包的店~價錢大概是50至60元左右, 對於我來說是有點貴...(我只是LUNCH TIME來吃啊)~不過, 那陣陣羊肉香還是把我吸引去了~~ 很理所當然地點了羊肉KEBAB~用盡我的畢生英文, 還是搞不清楚有什麼汁可以要... 總之跟他說: NO SPICE就算了~拿回公司打開, 嘩!!! 好多材料!! 單看已經覺得值回價錢~再咬!! 嘩 很辣!! 是洋蔥!! 不用錢的給了好多~~吃不慣的人記得叫他LESS點 不過也代表他很正宗呢 ~因為在外國曾試過一次, 也是很多很多很多洋蔥的說~ 不過肉卻沒這次的多~~吃完後, 真的有點賺到了的感覺 因為羊肉很多很香很好吃~而且, 我個人很重視那個包的咬感跟味道~~ 軟硬適中~ 感覺很新鮮似的 (因為我不太了解) ~ 總之, 吃得很開懷~~完全給我充足電應付下午的工作呢 =)PS> 對了! 如有可能, 大家還是買外帶回去吧, 因為店的地方太小

幾乎一到宵夜時間..除左M記就會諗起 Beyrouth...12點幾都未收而且仲有陣陣羊肉香味傳出...自己本身鐘意羊肉自然會叫lamb kebab... 建議食一塊塊肉的order instead of minced meat ...食落口啖啖用肉先開心麻~佢D羊肉加左羊油...食落口唔乾身, 羊味非常的濃...不錯! 第一次食佢落太多洋蔥... 過晒D羊肉味..第二朝起身仲有陣洋蔥味..第二次食就叫佢less onion..好好多...佢有幾隻sauce...有一次個cooker介紹我mix 3隻sauce黎食..又幾好味喎...不過邊3隻就唔記得啦..因為同個cheft熟..所以佢次次都自己mix俾我，我都唔知係咩sauce之後聽長輩講有一隻sauce叫tahini...咁我又試下..UM...OK喎.....羊肉味出晒...大家可以試下.唔知係咪因為我次次食都好夜先去的關係, 支tahini佢好似冇show到出黎....想試就可以同侍應講聲..一個kebab咁大條, 有肉又有菜...$55我覺得物有所值。有機會想試下去隔離間堂食...聽說有一些是外賣menu沒有的。

Kebabs have had a long standing history here in the Hong Kong food scene. I was popular for a while, and somehow it diminished into 'just a few joints'. I find myself thinking about the Middle Eastern treat when, post-dinner-gathering, a friend decided that Beyrouth Cafe to be the last stop for the evening. With excessive excitement I finally set foot in the store. A rare blend of grease and zaatar greeted me first. There is a simple bench with several seats on one side, the other half of the st

帶點遺憾的飯局, 最後一程, 幸有兩位食友陪偶去完成. 地點是擺花街, 一間Kebab鋪.Kebab, 在香港, 只吃過中環兩間, 在灣仔也食過. 但說好食, 始終this one. 不過, 以前在英國, 食慣了碎羊肉的一卷, 那是印巴式. 中東式, 主要是一塊塊的切肉. 有少少分別. 小店, 同上次來, 稍作裝修過. 笑面黎巴嫩佬依然, Kebab依然用鍚紙包著. 今次不吃辣, 選了garlin同mint source. 沒有帶辣的kebab也好食. 總之不辣, 總要帶一個mint, 才能把羊肉味道帶出來.場內, 細說食咖哩經驗, 越講越想快一點回到英國, 回味正宗Paki Kebab. Kebab on Naan or Kebab on Pitta.

jul 2, 08,2人來dinner,share叫咗 : 1) lamb kebab-有羊肉碎,番茄,洋蔥+生菜絲-我哋揀咗garlic sauce-全個都熱,整體味道可以-有羊羶味,因廚師之前會在鐵板上將佢哋整碎,所以肉質唔喺1片片/舊舊,友人就覺得喪失咗肉質嘅口感,我就覺得喺另1番style-但1致覺得揀咗garlic sauce令個kebab增+唔到多1種味道。如果可以retake,會考慮ketchup 2) 忌廉 x 1罐-另失望之處喺無自家製嘅甜乳酪飲品,通常賣得kebab,都有呢種地道嘅飲品賣 - 店內好細,個open kitchen都佔咗3/4間舖,但佢就供應埋比隔離嘅Assaf Lebanese Cuisine - 有7種sauce比你揀,+落kebab度- 唔好以為平日無人,我哋咁夜去(9.00pm)都陸續坐爆(6張bar凳)

打完電話返屋企, 又confirm冇飯開後, 慣例會行上黎逛逛食店.記得有間Kebab, 又好有興趣咁食返個. 一間小小Take Away店, 隔離Assaf亦是同一個老闆, 一間高級, 一間平民, Assaf先生真識做生意, 看了其卡片, Assaf叻仔到澳門都有佢既分店.傳統中東Kebab, 轉轉羊肉一條條介出來, 焗爐輕輕焗熱塊餅, 加上菜, 茄, 醬, 一卷, 錫紙包上, 香噴噴Kebab在我眼前.羊肉介出來後, 再小炒返熱, 肉汁能保留, 醬汁加上生菜番茄, 沒有把肉味蓋過, 但吸了不少肥膩味道. 今晚來光顧的, 除了一位同外國人拍拖的靚姐外, 全是番人. 外國人習慣了的食物, 來到香港, 依然不離. 做得Kebab, 應該都是Halad food, 有不少印巴人黎買包.