Lily's

The story

Lily’s in Casablanca: Oceanfront Asian Cuisine by the Coast

The Kitchen and Culinary Vision

Lily’s in Casablanca delivers refined Asian cuisine along the Atlantic coast. Architectural designers Sophia Sebti and Yachar Bouhaya shaped the space under strict feng shui guidelines, creating an environment where mineral surfaces meet warm timber and living greenery. Consultant chef Ian Kittichai brings his Michelin starred background to a kitchen that bridges Japanese precision, Thai warmth, and Chinese technique. This pan-Asian preparation grounds every plate in recognizable traditions while maintaining a consistent brasserie standard.

Signature Plates and Regional Flavors

The tasting journey begins with house dim sum featuring precise seasoning and delicate shrimp textures. A crispy sushi roll layered over fresh tuna tartare highlights the kitchen’s attention to contrasting mouthfeels. Main courses lean into steamed preparations, particularly a whole sea bass stuffed with prawns and cooked with ginger and lemongrass. The saint pierre arrives alongside charred eggplant and a bright yuzu broth that ties the dish together.

Dining Space and Coastal Ambiance

Large windows frame uninterrupted ocean views that define the daytime dining experience. Natural light floods the expansive main hall before transitioning to a relaxed evening rhythm on the open terrace. Staff coordinate efficiently across the layout, ensuring smooth pacing between courses. The overall presentation remains polished and approachable, reflecting the steady excellence recognized by Gault&Millau.