The buzz over Bibi and Baba probably has raised expectations about this restaurant. The layout maintains what was at Ham & Sherry, with the open kitchen in the middle. Bar seating was a little odd for Peranakan food, given that it is mainly a sharing cuisine; tables were small, not helped by the plastic dividers necessary for social distancing. From a modest menu, we chose the kueh pai tee (HK$78), the otah (HK$88), and the ngor hiang (HK$78). The kueh pai tee, little pastry “top hats” filled with cooked jicama and prawns, and the otah (steamed fish mousse) tasted refreshingly authentic (HK$88). The ngor hiang – five spices minced pork wrapped in bean curd sheets and fried – was unmemorable except for the soft texture of the meat (HK$78). We ordered the laksa (HK$102), and for that price the serving size was sadly lacking, with hardly a few mouthfuls of noodles. By itself, the broth was a little watery but was hugely improved with extra chilli to become one of our best dishes of the night. The ayam goreng istimewa, special fried chicken marinated in spices (HK$128), was excellent. The assam pedas, steamed fish in spicy broth (HK$288), was flavoursome but tasted more of tomato than tamarind and torch ginger flower. The prawn sambal petai (HK$148) was both a delight and a disappointment: the sambal was excellent and the prawns were fresh and succulent but what happened with the miserly serving of petai (bitter beans)? The chendol (HK$58) was overpowered by the overdose of palm sugar syrup after the first spoonful and the kueh platter (HK$58) could also do with some improvement in both taste and texture. One of the surprises of the meal was that nasi lemak, served for lunch, was not included in the dinner menu, especially since they already have fried chicken or beef rendang on the menu. Bibi and Baba G/F, Pao Yip Building, 1-7 Ship Street, Wan Chai, 2555 0628