Hong Kong – This summer, Rosewood Hong Kong invites guests on a captivating sensory journey to the sun-drenched coast as Mila of Rosewood Doha makes its highly anticipated East Asian debut. From 15 July to 9 August 2026, the hotel’s vibrant Botanical Kitchen will transform into an exclusive, culinary sanctuary where time-honored Levantine traditions seamlessly meet modern grace.

Operating five nights a week, this exclusive pop-up pulses with the vibrant, sea-breeze energy of the region. Fresh off its prestigious recognition in The Michelin Guide Doha with a Bib Gourmand, Mila brings its celebrated approach to value-driven, exceptionally crafted dining to Hong Kong. Under the expert guidance of Rosewood Doha’s acclaimed Chef de Cuisine, Marc Mahfouz, each evening unfolds as an intimate invitation to savour and discover an elevated world of contemporary Levantine cuisine, bridging the rich culinary heritage of Doha with the dynamic gastronomic landscape of Hong Kong.

"I cook from the heart, guided by the memories I grew up with in my childhood kitchen," says Chef Marc Mahfouz. "Every dish is prepared with respect for the ingredients and the traditions behind them. I want the food to feel honest and comforting, the kind of flavours that remind you of home. When you sit at my table, my hope is that you feel welcomed, relaxed, and connected, as if we were all gathered together, sharing a meal the way families do"

Culinary Highlights from The Levantine Table

The pop-up menu balances light, sun-kissed starters with rich, aromatic mains designed for sharing, featuring signature creations such as:

• Signature Mezzeh & Pastries: The journey begins with iconic sharing plates including Mila Makdous (stuffed aubergine with tarator, walnuts, and pomegranate), a velvety Hummus elevated with Amalfi lemon and paprika, and the crisp Tyropita (Greek cheese pastry) finished with wild rocket and Greek flower honey.
• Artisanal Pide & Skewers: Straight from the oven and grill come the Sfeeha Pide (flatbread topped with minced lamb and beef, tomato, and pine seeds) and the vibrant Chicken Tawouk, marinated in a fragrant blend of yoghurt, lemon, and garlic.
• Elevated Mains: Showstopping larger plates include the Lamb Shank Kibbeh featuring 12-hour slow-cooked lamb shank paired with yoghurt and fresh mint, alongside the grand Za'atar Chicken—a roasted whole chicken served with rich, caramelised onions.

Al Fresco Evenings

To complement the dining experience, the vibrant energy of the Levant extends to the outdoor terrace. Guests will be able to unwind under the stars with a curated selection of premium shisha and a bespoke cocktail menu crafted specifically for warm summer nights. Full details and programming for this outdoor lounge experience are to be announced soon.

Mila Pop Up – Restaurant details

Address: Botanical Kitchen, 6/F, Rosewood Hong Kong, No. 18, Salisbury Road, Tsim Sha Tsui, Hong Kong

Tel: +852 3891 8732
Email: hongkong.restaurantreservations@rosewoodhotels.com
Website: Rosewood Hong Kong Media and Press

Opening Hours: Wednesday to Sunday: 6 pm – 10:30 pm

About Rosewood Hong Kong

Rosewood Hong Kong is a cultural centrepiece, anchored at the heart of Victoria Harbour. Soaring high above the city, the estate weaves past and present, east and west, with a dynamic community to create a space where guests, residents and local life can thrive. Through creative social initiatives, it plays an essential role in empowering Hong Kong's underserved communities. Designed by acclaimed interior designer Tony Chi, the vertical estate is home to 413 rooms and 186 Rosewood Residences. 11 gastronomic concepts drawing on global cuisine reflect Hong Kong’s kaleidoscopic culinary scene, while Asaya Spa by Guerlain invigorates mind, body and spirit through immersive treatments and holistic fitness concepts. With an ever-changing art collection—each piece with a story to tell—and exclusive access to the city’s cultural establishments, there is an intimate connection to the city’s creative heart.

Discover more at rosewoodhotels.com/hongkong
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