by Aude
Even icons need to reinvent themselves, especially in such a fast-paced city as Hong Kong. Acclaimed restaurant Bibo is no exception, celebrating being around for 4 years in a very arty way and yummy way (in a nutshell, in a very Bibo way): a new Executive Chef, a revamp of the cocktail bar into a wine bar, new and always more stunning artworks.
Shall we join the feast?
Even icons need to reinvent themselves, especially in such a fast-paced city as Hong Kong. Acclaimed restaurant Bibo is no exception, celebrating being around for 4 years in a very arty way and yummy way (in a nutshell, in a very Bibo way): a new Executive Chef, a revamp of the cocktail bar into a wine bar, new and always more stunning artworks.
Shall we join the feast?
Reinventing the menu is Chef Nicholas Chew, definitely not a newbie as he was previously Head Chef at French restaurant Serge et le Phoque. I must confess loving is arty approach and not surprised to hear he was an interior designer before learning Japanese cuisine techniques in kaiseki restaurants and then infused his cuisine w/ a touch of French tastes working for example at L’Atelier de Joël Robuchon. “Bibo is my canvas” says Chef Nicholas Chew.
On the menu?
On the menu?
A surprising mise-en-bouche – the deep fried burrata w/ polenta and Japanese fruit tomato – a yummy celeriac risotto w/ a sweet touch of mango and French truffle (and I usually don’t like celeriac!), my fav the Pigeon and a perfect and soft touch of sweetness w/ the Dacquoise. Well, that’s what I call a very nice and yummy way to turn 4 indeed!
And you know me, I’m French … ain’t no proper celebration without a glass of wine (well maybe more like 4 or 5). Well, lucky me, the bar has been transformed into a wine bar offering the most extensive and complete wine by the glass collection of Hong Kong. Well, a glass of Champagne to kick things off maybe? Are you joining the festivities?
Bibo
G/F, 163 Hollywood Road - Sheung Wan
Bibo
G/F, 163 Hollywood Road - Sheung Wan
