SUKI, nestled in the heart of Saifi Village, continues to make waves as Beirut’s destination for street-born Asian soul food. Behind its daring menu is Chef Reif Othman — the award-winning, Michelin-recognized culinary force known for redefining Far-Eastern dining with a fearless attitude and inventive flair.
Part of Forked Hospitality Holding, the new venture founded by Karim Jaber, SUKI blends bold flavors with bold energy. Under Othman’s direction, each dish celebrates texture, precision, and creativity — from hand-folded dumplings and viral handrolls to plates that capture the spirit of his signature culinary edge.
Recognized with multiple Michelin Bib Gourmand honors and named Chefs’ Choice at the inaugural MENA 50 Best Restaurants, the Singapore-born, Dubai-based chef has also earned acclaim from Gault & Millau UAE. His creations — including the cult-favorite wagyu sando and yuzu “toilet roll” cake — reflect his unapologetically original approach that has captivated diners across the region.
At SUKI, Othman’s touch transforms dining into an experience — one that’s intimate, high-energy, and deeply rooted in flavor. With its low-lit interiors and rebellious attitude, the restaurant isn’t just a place to eat — it’s a scene to belong to.
Forked Hospitality Holding, led by Karim Jaber, continues to expand its presence in Beirut’s hospitality landscape with SUKI and other upcoming concepts that fuse creativity, culture, and culinary excellence.
SOME INSIGHTS FROM CHEF OTHMAN
1. What inspires you outside the kitchen — music, travel, art?
Travel, always. Seeing new cultures, meeting people, trying restaurants, even walking through local markets, that’s where inspiration hits. Every trip teaches me something new about flavour, technique, or storytelling. You can’t grow as a chef if you don’t stay curious. I think that’s what keeps me motivated, constantly learning and exploring.
2. If you could cook for anyone in the world, who would it be and what would you serve them?
My family. They are the toughest critics and the best company. For my wife, I’d make her favourite vongole linguine. My son will eat anything with beef in it, so that’s easy. My daughter, that’s the tough one. I still have no clue what her favourite dish is, and maybe someday I will.
3. What’s the most rewarding thing about being a chef?
The most rewarding thing is seeing guests enjoy what we create. That moment when someone takes a bite, looks up, and smiles, that’s the payoff. It’s not about fame or awards; it’s that instant connection through food. You realise that all the long hours, the stress, and the chaos are worth it when people walk away happy.
4. What’s your favourite dish?
Spaghetti Aglio Olio. Simple, comforting, full of flavour. It’s just olive oil, garlic, chilli, and pasta, but when done right, it’s perfect. I’ve had the fanciest meals in the world, but this one always brings me back to basics.
5. What do you love most about Lebanon?
The culture, for sure. The people are incredibly resilient, and they have such pride in their food, in a good way. There’s this big personality around how they cook, eat, and talk about food, and I love that. You can taste their identity in every dish. It’s passionate, it’s loud, and it’s full of heart.
For Reservations, please contact
SUKI
70 228 511
@sukibeirut