Delish Eats: Bushra, Importing Middle Eastern Cuisine and Comfort to TST
January 12, 2023
Restaurant history: Bushra is Tsim Sha Tsui East’s Middle Eastern gem, opening on the edge of Salisbury Road in front of Hong Kong Island’s glitzy skyline. Hosting a culinary team bearing experience with Lebanese, Egyptian, and Moroccan cuisine, the restaurant hosts a playful exploration of North African and Middle Eastern flavours.
Chef story: Formerly head chef of Castelo in Tsim Sha Tsui, Moroccan-born El Mehdi Zanesani joins Sakr Tamer of Egyptian heritage and Lebanese Najib Farkhoury crafting a menu that pulls flavours and plates from all three nations and neighbouring tastes.
What’s the vibe and venue like: The space joins al fresco heated outdoor dining, cosy cushioned tabled seating and a dim-lit cocktail floor above, in a venue that emulates a Lebanese lounge-club or Moroccan riad, built by local architecture firm, MAG Studio. Puff on shisha towers and sip Middle Eastern-inspired cocktails fronting an enviable view of the city skyline.
How much does it cost: HK$1012 for two persons sharing a cold mezze selection, two mains and a dessert.
What is the menu about: Choose between cold or hot mezze for a selection of four dipping's or bites paired with freshly made pita. Fruity and spiced mains are tinged with the experience influence from of all three chefs hailingwho hail from the sapid nations encircling the northern tip of Africa and centred in the Middle East. Desserts remain a small selection, butselection but are crafted to warm your heart.
What did we order: Cold Mezze of Creamy Homemade Hummus, Muhammara, Home Made Labneh, Moutabal, Prawn Saganaki, Moroccan Beef Tajine, and Greek Style Lamb Shank.
Cold Mezze of Creamy Homemade Hummus, Muhammara, Home Made Labneh, Moutabal: Each dip holds a special quality, setting Bushra apart. The labneh acts as a vehicle for garlic, tinging the alliinase flavour through a rich cream that’s ever so succulent. The muhammara brings together a cool umami with an acidic sweetness from the pomegranate.
Prawn Saganaki: Chef Mehdi cooks this prawn dish to perfection, allowing the deshelled seafood to brine and soak in the tomato-garlic-white wine mix, and adding to a blend of fresh ‘sea taste’ and soft meaty snap.
Moroccan Beef Tajine: The highlight of our meal. Served with pita, the beef shank cracked on first contact with my spoon, oozing with beef broth and hints of apricot, prune, and pine nut. It was every so salty, bringing us back for more.
Greek Style Lamb Shank: The Greek option on the menu brings us a sizeable boned lamb chunk that provided more subtle bites, which unfortunately did not hold as real a meaty flavour as delivered withby the beef. The orzo pasta and tomato herb mix bring colour to the dish, but a spicy coating or salt in the dish was missing to infuse the meat with more kick.
What we liked: The warmth and hospitality delivered by Chef Mehdi and his team. Each space of the venue exudes varying levels of romance and intimacy, complementing the meal. Richness in its simplicity throughout each course and plate.
What we didn’t like: I wished the Lamb Shank held a snappier spice or salty bite to complement the acidity of the tomato in the dish. With only two pitas served for a mezze selection, it would be preferred to have another to better ratio the dip with.
What you should order: Fattoush, Moutabal, Home Made Labneh, Lamb Kebab, Moroccan Beef Tajine, Roasted Baharat Chicken.
Location: Bushra, Shop G6 & UG16, 66 Mody Rd, Tsim Sha Tsui, Kowloon
Contact details: +852 6172 3591
This food review is based on a complimentary media tasting provided by Bushra in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.
Enjoyed this article? Check out our previous Delish Eats reviews here
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