Chef Teya Mikhael of Maison Libanaise brings her culinary vision and deep-rooted passion for Greek cuisine to Wan Chai.
Artemis & Apollo welcomes an exciting new chapter with the arrival of Executive Chef Teya Mikhael. Chef Teya’s vision and passion for Greek cuisine promise to offer a vibrant and delightful experience for guests.
Growing up on an agriculturally rich coast in Qobayat, just north of the Lebanese capital of Beirut, Chef Teya had access to an incredible variety of local produce and began her love affair with cooking at a very young age. Watching her mother and grandmother transform simple ingredients into rich and resonant meals for loved ones laid the groundwork for her culinary philosophy and mission, centred around a simple idea: “Good food with good people.”
Chef Teya’s inspiration for this menu is deeply personal. In her youth, her father’s business had relocated to Athens, and she fondly recalls spending many holidays and summers in Greece. “What I enjoyed most in Greece was the fresh produce cooked simply, amazing dining culture and good company,” she reminisces. The convivial and communal nature of Greek culture resonated with her, drawing parallels to her Lebanese heritage. This cultural synergy, combined with her culinary expertise, have shaped her vision for the new menu at Artemis & Apollo.
“My menu usually starts with inspirations, dishes I have tasted and experienced that have left a mark. I then move to sourcing products as close as possible to what left a mark,” says Chef Teya. “We managed to source quality products from Greece, such as the PDO extra virgin olive oil from Kalamata. The richness of the olive oil is out of this world, and with just a drizzle on any dish, the flavour enhances. Our Feta is sourced from Greece, PDO-certified, and produced using traditional methods. I love the tangy, saltiness and sharpness of feta, and it is so versatile, which goes well with almost everything.”
The new menu begins with an elaborate selection of mezze, inviting guests to savour flavoursome dishes like Melitzanosalata (88), a rustic Greek chargrilled eggplant topped with feta PDO, bell peppers and oregano. Taramasalata (118), made with preserved mullet roe, a squeeze of lemon, and a touch of garlic scooped with a warm pita. Honey-Glazed Feta (148), grilled feta PDO sprinkled with white and black sesame seeds and thyme-infused honey, while Scallops Saganaki (138) features chargrilled scallops topped with a hint of chilli, capers and chives.
One of the highlights of Greek cuisine, pites are phyllo pies with layers of thin flaky pastry used in sweet and savoury pastries. This technique has been passed down through generations, and each household has its own rendition. Chef Teya brought her favourites, Spanakopita (138) stuffed with spinach and feta, and Tiropita (148), a classic Greek pastry filled with feta, graviera and mozzarella.
The salads on the menu emphasise simplicity and freshness, key elements of Mediterranean cuisine. Beetroot & Horta (168), a dish of sautéed greens with beetroot stems, olive oil, lemon zest and feta, offers a refreshing and tangy bite. The Grilled Octopus (198) salad is tossed with sweet red and green peppers, oregano and calamata olives. Lastly, the ever-popular Greek Village Salad (168) remains a staple of Artemis & Apollo.
Stealing the show is Chef Teya’s hearty and smoky Souvla, a popular style of street food featuring large pieces of meat slow-cooked over charcoal. Pork Souvlaki (138), a chargrilled pork belly and neck skewer, served with sweet onion and tzatziki, is a must-try. The Lemon & Capers-Glazed Chicken (288), spit-roasted and finished with a lemon and capers dressing, offers a zesty and succulent main. For a lighter option, ask the team for the catch of the day, Whole-Roasted Market Fish (348) served the way the Greeks prefer: over a bed of hummus with lemon and crispy green chilli pickles. Last but not least, indulge in the famous Steki Tou Ilia Lamb Chops (688), featuring thinly sliced, fatty Tasmanian lamb charcoal-roasted and caramelised, served simply with lemon wedges to round out the selection.
Chef Teya aims to convey the warm hospitality that defines Greek culture through a dining experience centred around joy and celebration. “Bring your friends and loved ones and share a lively Greek feast, a table full of mezze scooped with warm pita and spit-roasted meats and generous pours of wines, tsipouro and ouzo!” She envisions Artemis & Apollo as a place where people can gather, share delicious food, and create lasting memories.
For more information and reservation, please visit artemisandapollo.com.
