Hotpot, Thai noodle soup, fried rice: where a Lebanese chef eats in Hong Kong

Beirut native Teya Mikhael is the executive chef of Maison Libanaise in Central on Hong Kong Island. She spoke to Andrew Sun. I grew up on a very traditional Lebanese diet, where food was the centre of daily life. Family lunch was sacred. Because Lebanon has such incredible produce, we ate mostly home-cooked food, consisting of an array of meze, salads and generous proteins. My diet today is still fairly balanced, with lots of vegetables and herbs. I also can never resist a really good...