Named after a famous street in Lebanon, Al-Hamra lies on a street that is also famous for its many eateries in Singapore; Lorong Mambong at Holland Village. Since its inception six years ago, Al-Hamra has been wowing customers with its unique brand of Lebanese and Middle Eastern cuisine. The executive chef, Ghazi George, lets in on their secret formula: To whip up dishes that are healthy with the freshest ingredients available without any usage of preservatives.

• The Vibe
  Al-Hamra's interior has a strong Middle Eastern flavor, with Lebanese musical instruments adorning the walls and other Middle Eastern ornaments used to enhance the aesthetic features of the restaurant. Stepping into the restaurant gives one a soothing vibe as the dim lighting and comfy seats will set you right at ease. Outdoor seats are available for those who prefer to dine al-fresco.
• The Food
  Lebanese cuisine is fast gaining popularity here on our sunny island and celebrities have graced the restaurant to seek a taste of the exotic dishes available. Start off your feast with your choice of appetizers, of which there are 72 different types available! The executive chef ensures that he gets the freshest produce available by importing his ingredients from Lebanon.

  Hommos Beyrouty ($10.50) is a paste of chickpeas with garlic, parsley, sesame paste, lemon juice and extra virgin olive oil. The texture of the dish is really silky and emits a rich taste. The Moutabbal ($10.50) consists of roasted eggplants mixed with fresh herbs, garlic, tomatoes, lemon juice and sesame paste. The dish is slightly bitter and would be a little difficult for local palates to handle. The Tabbouleh ($10.50) is a dish of freshly chopped parsley mixed with burgel wheat, tomatoes, green onions and lemon juice. All three appetizers go well with the Arabic Bread ($5.00), which is also known as “pocket bread”.

  For the mains, try the mixed platter where Kellage Kashakawan ($15.00) is featured alongside the Sanbousik. The Kellage Kashakawan is akin to our local spring rolls with the exception being its unique filling. The filling is made up of cow cheese and when wrapped with a crisp skin, this “spring roll” is refreshingly tasty, with a cheesy flavour. The Sabousik is similar to the curry puffs, however, its filling consists of mince meat that has been marinated with herbs.

  The Mixed Seafood and Grill Platter ($30.50) is a dish that delights customers with a liking for grilled food. The platter consists of jumbo prawns, lamb chops, chicken and an assortment of meat. The jumbo prawns did justice to its moniker and were well marinated with the chef's secret marinate sauce and that brought out the sweetness of the crustaceans. The lamb chops are the restaurant's signature dish as customers pre-order to taste the authentic way of grilling the whole lamb. The lamb might be slightly tough but it had a well-smoked taste that gave it a wholesome flavor.

• The Service
  The staff is friendly and amicable. The executive chef, Ghazi George, is really hospitable and often recommends the signature dishes to first timers. Do not hesitate to approach for recommendations as they do have a wide variety of dishes that may be newly created.

The SD Food Advisor's take on Al-Hamra
Al-Hamra is the place for the adventurous and those that are seeking for foods with a distinctive and exotic taste. Personally, I found that Lebanese cuisine is one of an acquired taste and would suit the brave more than I do. All in all, it is a good venue to try out a new cuisine but it is definitely not for the faint hearted.