Always on the lookout for interesting restaurants, I came across Mes Amis. Without it’s own website I could only find out what to expect by looking up reviews, which all seemed to point to a unique dining experience with great food.
So myself and my partner Sarupa booked a table for Saturday night and we went along to find out for ourselves if it could live up to it’s online reputation.

So what did we think? Read on friends…

When you walked in how did you feel, ambiance, décor and general vibe?
Sarupa: I knew from pictures what I was going to be met with when arriving at this restaurant. Although its location was a bit of a surprise, it was in the middle of residential streets, so a hidden gem. In fact Mes Amis was a bit like walking into someone’s front room. It was warm and not kooky, as I thought it might be. It just felt like a labour of love form the second we walked in. The vibe was really chilled out. I think the music, Elvis was a bit odd but having had a couple of Saturday Elvis nights recently I was hoping to end that pattern.

I felt invited. Strange way to describe going into a restaurant perhaps but it is the best feeling. It was quirky with so many artefacts from all over the world but I didn’t feel drowned, I just felt very much at home.

It felt very private and intimate which is always nice when you are having dinner for two.

The smell was also amazing as the kitchen is just there, in the middle of the room and I was pleased it wasn’t so meaty smelling. Magic!

Michael: How did I feel? Just…WOW! This is one of the most quirky restaurants you can imagine. Walking in off a bland residential street in Hammersmith you are welcomed with a bazaar of the bizarre.

The bright red interior and wonderfully clichéd chintz hit you in the face, you know you have entered somewhere special. Almost every surface is covered with nic-nacs or pictures, as you look around you ask yourself is this the work of a madman or a genius!

The place is warm (perhaps due to the fact the kitchen is in the middle of the restaurant) and the staff open and friendly as they took us to our table.

Was the menu interesting, innovative and inspiring?
Sarupa: The menu was interesting and small. Very compact but certainly well thought out. The veggie main was exciting for me, although an obligatory one choice. The menu was obviously well thought out and I could see I was not going to get a repeat of vegetables so I was excited. It continues to tick the boxes and I know for Michael it was a case of deciding which main to order rather than which main you were prepared to avoid.

When the menu is so small the fear is lack of choice but when it has been created with your dining experience as it had in Mes Amis you just feel like any choice is going to be a good one.

Michael: The menu was very limited to a choice of two starters (both mezze selections) and just a handful of main courses, either variations on lamb or chicken or just the one vegetarian option.

The described food was exactly what you expect, straightforward Lebanese cuisine.

This simplicity is not a bad thing, especially when you consider it is all cooked in front of you by one man on a single domestic gas cooker.

How was the food presented?
Sarupa: The food was presented well. I think the Mezze might have benefited from being on a tray or platter….minor point but I think that would have made it look as well as feel abundant which it was. The theme for the restaurant for me was delicate, gentle, loving and that is how the food came out.

Michael: The food was presented in a totally unpretentious way, yet looked pretty on the plate.

More importantly it looked inviting and delicious. The large mezze came out in its multiple bowls, simple but the food looked very fresh and flavourful. I personally couldn’t wait to start dipping pitta!

My main was surrounded by lime and orange slices giving the dish an exotic look, the citrus aroma enhancing fragrance of the dish succeeding to make my mouth water.

Was the food any good?
Sarupa: With the mezze there wasn’t one part that you thought was the weakest, it was all equally amazing and from memory it was all finished. The fried elements were not greasy at all.

Not one thing was overpowering or dominant so you could enjoy everything as when you dipped, or bit into something it was able to be center stage without fighting another strong flavour. That might sound odd but often with a Mezze something is so strongly flavoured that is all you end up tasting.

The veggie options in that starter were plentiful. The aubergine dip – was out of this world. The goats cheese spring rolls were delicious. In fact it was all delicious.

My veggie main, roasted vegetables with a cream and wine sauce was so delicious I actually wanted some more. It certainly had a Lebanese feel and flavour and I guess it is the closest I may ever get to Lebanese fine dining in the UK. The cinnamon flavour was perfect and the vegetables were cooked perfectly.

There was no dessert menu but we were treated as it seems all diners are to a small selection of Lebanese sweets. Again home-made and kept with the theme of delicate but just right.

Michael being Michael obviously struck up a conversation and the owner and cook who said that he often changes things when regulars come in to keep them being fed on variety so that is something to look forwards to!

Michael: The thing that hit me the second I started eating was the honesty of the food. It was delicious but these were not the flavours of some high-end restaurant trying hard to impress by over flavouring or attempting to reinvent the wheel, this was home cooking at its best.

I totally buy into this being the food the chef had grown up with. I had imagines of an open fire in a humble Lebanese house, the distinctive smell of these ancient dishes wafting through the balmy night air.

James (the chef) confirmed that he had learned his cooking skills from his mother and that the simple selection of dishes have kept Mes Amis going for 21 years. I’m not at all surprised as the care, attention and love put into these aromatic dishes is right there on the plate for you to see, smell and taste.

The starter included a wonderfully smoky aubergine dip which partnered the minced lamb perfectly. The tabouleh was so fresh and clean tasting I piled it high on top of the homemade hummus, wiping it up with pitta bread and relishing every mouthful.

It was a delicious mezze, I could have eaten it all night!

For the main I opted for the “Traditional Chicken”. As I mentioned this was surrounded with citrus fruit slices, with the chicken, courgette and red peppers cooked perfectly in a light, fragrant sauce. It made for a mouth-watering experience. My only criticism is that on the side was a portion of bulgur wheat with chickpeas, for me bulgur wheat is a little heavy. I would have preferred couscous as a lighter option but hey that’s just me.

Their baklava is also made in house and was some of the best I have ever eaten. The sweet, delicate pastry melted in my mouth, making it the perfect end to an amazing meal.

All in all the food was truly authentic, you feel like you received a kind invitation to eat at someone’s house. And in that house they provide delicious, honest food.

How was the overall service experience?
Sarupa: I think this restaurant is brilliant. On the way from the station you pass several Lebanese restaurants, well kebab houses as we know and this gem that is Mes Amis was a perfect alternative to something we love anyway.

The waiting staff were attentive, and Mr. Cook/owner made his dishes with a zen calm that certain chefs would benefit from being when in the kitchen. I think it makes a big difference what mood you are in when you cook.

Michael: Service at Mes Amis is just about perfect. A warm welcome on arrival and throughout dinner the staff never missed a trick, our glasses refreshed without either of us having to twist round trying to catch someone’s eye.

The chef James is a truly passionate man and took great pride in his cooking and his business, explaining to me how important his regular diners are and how all he will modify dishes to their taste. It was like he was talking about family rather than customers.

After we had discussed his food and its origins, he surprised me by asking me into his kitchen area. I had mentioned to him how I liked the lightness of the sauce, so he took a plate and covered it in a little sauce. I didn’t know what to expect as he turned the tap on and asked me to feel the water. “Cold, yes?”, I agreed and he rinsed the plate off and got me to wipe my finger across it. It squeaked clean. That means no oiliness, no grease and no fat is in his sauces.

I was gobsmacked by his openness and this level of pride in his craft.

I can only some up once again that this is like being in someone’s home, which I suppose in a way you are.

So how would you go back there?
Sarupa: I hope so…but I would get a cab from Hammersmith next time!

Michael: Not a question for me as I will go back there. I would also highly recommend Mes Amis to anyone.

In a world filled with restaurants bidding for our attention with complex and highly innovative food, to find a gem like this which stays true to its family roots is something special….something really special.