Al Saray

A gamut of Middle Eastern eateries dot the Silom stretch, but the relatively new branch of Lebanese institution Al Saray is quickly proving that the restaurant is still one of the best in its category. Lebanese-born chef Mahdi Zehri is tasked with keeping things authentic. Compared to other Middle Eastern cuisines, Lebanese indulges the heavy use of lime juice and herbs, as sampled in the baba ganouj (smoked eggplant dip) and zesty hummus. The grilled meats are the highlights at Al Saray, here served smoky and decadently tender. End your meal with their take on mohalabieh, the Lebanese version of panna cotta with strong hints of rose water. Unlike in the Al Saray headquarters at Soi Soonwijai, alcohol is served in the Silom branch.