BIBO executive chef Nicholas Chew brings mix of French, Japanese and Peranakan
Once you are through ‘hidden doorway’, restaurant still exudes a trendy art space vibe
FARE New executive chef Nicholas Chew - previously head chef at Serge et le Phoque - brings a new French-inspired menu with Japanese and Peranakan influences. AMBIENCE Once you are through the “hidden” doorway, a stairwell with walls decked in art leads to a new wine bar area. The restaurant exudes a trendy art space vibe, with large windows bringing in the natural light. COST Degustation menu with six courses, HK$858, with an extra HK$488 for wine pairing WHO TO BRING Friends, a date and guests to impress TURN-ONS We loved the creativity of the squid “cheung fan” with caviar. The thinly cut squid is lightly steamed and served with Chinese Royal Crystal caviar - a perfect combination. The burrata and Harissa tomato sauce served in pie tee looked like a mini muffin, and the soft burrata and runny tomato sauce had a spicy kick to it. The celeriac risotto with mango and truffle was a surprise. Celeriac’s al dente texture was a nice change from rice and went well with the mango and truffle flavours. The grilled octopus with tandoori yogurt sauce and John Dory with white asparagus, crispy quinoa in papenade coconut sauce were both done well, but my favourite was the Miyazaki beef with Japanese eryngii (a type of mushroom) and mustard miso sauce. Save room for dessert. We tried two - passion fruit cream and strawberry dacquoise - the flavours for the dacquoise are seasonal. Although the dacquoise was amazing, my favourite was the passion fruit cream as I liked the tartness with the custard and creamy textures. TURN-OFFS Enough with the hidden door already, a passer-by had to help me find the buzzer to let me in. DRINKS The wine bar has more than 140 labels.