In the space where Grappas once stood in Pacific Place, Bizou, the recently opened American brasserie, has already found its lunch crowd. We stopped by for a midweek lunch, only to find it was already packed by 12.30pm. Not surprising, when we saw the amazing lunch deal - a generous buffet selection of salads, cold cuts and dessert and a choice of mains that include steak, burgers, seafood, pasta, soup or a sandwich. The price, therefore, varies from a high of HK$368 for a 250 gram grass-fed fillet steak to
HK$168 for pasta or soup. We opted for the salad and pasta - there are two choices of which we tried the parpadelle al ragu with slow-braised short ribs, mushrooms and pecorino which did not disappoint.

We also tried some of the à la carte dishes available in the evenings. We went for the grilled bone marrow with onion marmalade, sea salt and toasted country bread (HK$188). The delicious rich flavour of the marrow matched the bittersweet onion marmalade on crispy toast. The generous portion is enough to share and I will definitely go back and order again. The butternut squash soup with whipped cream, maple syrup and extra virgin olive oil (HK$88) was a little sweet.

For mains, we tried the pan-roasted beets with avocado, extra virgin olive oil, toasted crushed hazelnuts, horseradish, mint and green chilli and lemon zest (HK$98) This healthy plate was packed with flavour that complemented the beets perfectly. For dessert, we went for the sweet rich flavours of the butterscotch budino with salted caramel and sesame cookies, (HK$78) which was a perfect ending. The dishes were outstanding, no wonder as its by Michelin-starred chef, Magnus Hansson, one of the creative minds behind ABC Kitchen, the restaurant pioneering sustainable farm-to-table dining in New York City.