How would you describe the concept behind MLLe’s menu?

I like to call it a New Generation of Lebanese Cuisine, or Contemporary Lebanese Cuisine. I’ve stayed true to the authentic roots of Lebanese cooking, but I’ve reimagined it with new presentations, creative ideas, and modern techniques from international cuisine. Thankfully, it’s been very well received, and it’s exactly what today’s market is looking for.

Can you tell us about some of your most popular or signature dishes?

One of the dishes our guests really love is the Tabbouleh. We gave it a twist by adding passion fruit, mango, and yuzu, it’s refreshing and unique. Almost the entire menu is innovative. For example, we’ve created a Sayyadiyeh Risotto. We took the traditional flavors of Sayyadiyeh, used Arborio rice to achieve that creamy risotto texture, and added an original sauce that brings in new flavor dimensions. You really have to try it to understand what I mean!

What are some of your personal favorite dishes on the menu?

Honestly, I love them all, but if I had to choose, I’d say the Lamb Shanks with Lamb Rice, it’s full of deep, rich flavors. Then there’s the Beetroot Kebbeh Laban, which is both beautiful and delicious. And the Shishbarak Ravioli, that one’s special to me. We make the Shishbarak dough in-house and fill it with spinach and ricotta. It’s a modern twist on a beloved classic and definitely one of my favorites.

Could you tell us more about your upcoming projects?

Our main branch is located in Riyadh at Laysen Valley. And, God willing, we’re opening a new branch soon in Al-Ammariyyah. It will be a pop-up for about four months. We’re also working on a brand-new brunch menu that will include many creative and innovative dishes. We’re really excited for guests to come and try them!

What’s your philosophy or motto?

My philosophy is to preserve what is authentic and keep up with the times.

What advice would you give to young chefs who are just starting out?

 My biggest advice is to always explore the roots of your own cuisine. Every chef should master and specialize in their country’s culinary heritage and then take it to the international level. Be proud of where you come from, and use creativity, passion, and hard work to make your cuisine shine globally.