Mismatching reclaimed pieces of seating, a fountain made of running taps, and art-covered walls, all this steeped in the aroma of bread and spices. Maisan15 is a true hidden gem in plain view; a whisper that travels from person to person and a façade that attracts only the curious. Inside, you find feel-good vibes, genuinely kind staff, and a somewhat quirky menu.
“Today, we step beyond the café’s façade and into its beating heart: the kitchen, where Rita Soueidan, of Lebanese origin, born and raised in Dubai, shares her love for her mixed Arab heritage and how it shapes her role as the head chef at Maisan15.”
What led you to become a chef?
Firstly, I grew up in a creative home. My maternal grandmother is a ceramist, while both my sisters are from art and design backgrounds. Spending a lot of time in the kitchen growing up, we (as a family) cooked and ate together a lot. Food plays a very big role, and I love to eat.
What makes Maisan15 special?
It’s a cozy space with comforting food, curated art, and a blissful community of guests. Be it our front of house or the kitchen, we have a team of good genuine people. And the guests can feel it too, [She claims with a confident smile]. Running a café with heart is our secret ingredient.
What is your process as a chef?
In the restaurant, I am very disciplined because the operation needs to flow properly. We are serving food that needs to come out on time and be consistent with quality. But when it comes to creating the dishes, it’s a more free-flowing process. I continuously add and modify the menu from my everyday experiences and travels. Being a head chef, I also make sure that my team understands the joy of making our food, not just memorizing, and copying it.
What is one of the most popular dishes at Maisan15?
It has to be Rami’s breakfast. It’s a flavour explosion in the form of homemade pizza with our own Palestinian za’atar blend, labneh, harissa, and local honey. The name came from the owner, Rami, who enjoys a unique breakfast at home of fried egg with chili flakes, za’atar, and honey. He once asked if I could make something similar for the café; I accepted the challenge, and now it’s our bestseller.
Do you have any gluten-free options?
Yes, we have been slowly adding more gluten-free options. For example, our chicken adobo made with tamari instead of soy sauce, our new flourless cake [it’s a must-try!], ribeye steak with matchstick potatoes, and confit potatoes cooked in duck fat, to name a few.
What kind of guests do you see at the café?
I’ve realized we attract different types of people here, a mix of ages, professions, and nationalities, but they all have one thing in common; they are all kind-hearted. Many guests have told me they come here and feel at home, which is very important to us.
What is your philosophy of cooking?
As a chef, I feel a responsibility to create great food while considering our planet’s wellbeing. Our philosophy is to buy consciously and use wisely. We cook with high-quality, responsibly sourced, and, as much as possible, local, and seasonal ingredients. The meat and chicken we use are also purchased from ethically run businesses in the UAE.
Photography ZUBAIR KHAWAR
