{"id":30412,"date":"2014-10-18T08:53:59","date_gmt":"2014-10-18T00:53:59","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=30412"},"modified":"2014-10-17T04:11:11","modified_gmt":"2014-10-16T20:11:11","slug":"bibo-hong-kong-review","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/10\/18\/bibo-hong-kong-review\/","title":{"rendered":"Bibo, Hong Kong: New French Restaurant Making A Splash"},"content":{"rendered":"

\"Bibo
\nPhoto credit: Bibo Facebook<\/a><\/em><\/p>\n

Helmed by Chef\u00a0Mutaro Balde<\/strong>, who has worked at 3 Michelin-starred kitchens, Bibo is decorated quirkily with art from Banksy, Damien Hirst, JR, etc. BBF Paul<\/a> reports:<\/p>\n

If, on a weekend, you feel like eating, drinking, and looking to your heart\u2019s content, I\u2019d say, go to Bibo. Their weekend brunch at HKD650<\/strong> is quite a steal \u2013 you get a four course meal, all tantalizingly presented, and a free flow of an assortment of drinks: fruit juices, tea, coffee, cocktails. Yes, free flow cocktails <\/strong>by\u00a0Alexandre Chatt\u00e9<\/span>, all of which are pretty good. They also do have a gorgeous interior. Many great talking points if your company of mouths isn\u2019t producing worthy conversations.<\/p>\n

\"BiboThe uni and oyster<\/strong> \u2013 quite a standard in many places these days it seems \u2013 was luscious, creamy and swalty (sweet and salty \u2013 the kind of combination that the sea provides.)<\/p>\n

\"BiboThis burrata salad<\/strong> is an elegant and beautiful medley of baby carrot, radish, zucchini, radicchio, asparagus, fennel and of course, burrata. The velvety burrata went well with the vegetables which were presented fresh \u2013 crisp, untouched. Though palatable, Chef Friend and I both thought some marinating or cooking of some of the vegetables would have offered more exquisite texture and flavor profiles.<\/p>\n

\"BiboThe egg and lobster<\/strong> dish was not only pretty, it was delicious. The perfectly poached egg oozed golden sunshine onto the plate and into my mouth. Hollandaise, lobster, truffle and egg \u2013 just eating this dish made me feel wealthy.<\/p>\n

\"BiboThe sea bass<\/strong> was ok. Overcooked in some parts; undercooked in others. Pea puree and lobster foam didn\u2019t complement each other as well as one would expect. Not terrible but we could\u2019ve done without it.<\/p>\n

\"IMG_20141011_023329\"Steak tartare<\/strong>. Don\u2019t like. A bit funky. Always disgusting to me. Mr Bean doesn\u2019t like it, neither do it.<\/p>\n

\"bibo<\/p>\n

There\u2019s also a wagyu burger with foie gras<\/strong> clipped by two fried buns. A lot of oil and fat \u2013 what\u2019s there not to like? Inundatingly salty, juicy, heart-stopping richness exploding in the mouth right down to the belly. Only way to eat your way through a decadent Sunday afternoon.<\/p>\n

\"main-entranceAnd on top of that, the drinks were excellent too. The Yuzu Cooler<\/strong> and Kalamansi Spritz<\/strong> were light (in taste not percentage in alcohol) and refreshing. I suggest glugging those with the burger or the lobster and egg. My favourite is the Viva la Revolucion<\/strong> \u2013 best had at the end of the meal because of its coffee infusion.<\/p>\n

This place is like fine-dining but cheap and casual. Go because you won\u2019t find something similar at this price-point in Singapore. Service is also considerably prompt and personal. If you\u2019re free, go. If you\u2019re having a bad day, go. If you\u2019re done and have had enough of braised and roasted meats, noodles and rice, and want to rejuvenate your palate, go.<\/p>\n

The entrance is hard to find. Very futuristic traditional. Maybe this photo (credit: Natalie Y on Tripadvisor<\/a><\/em>) will illustrate what I mean.<\/p>\n

Go.<\/p>\n

Bibo Hong Kong<\/strong><\/a><\/h1>\n

163 Hollywood Road, Sheung Wan,\u00a0Hong Kong
\n+852 2956 3188
\nM-F 12-2.30pm, 6.30pm-midnight;\u00a0Weekends\u00a011.30am-3.30pm, 6.30pm-midnight
\nfacebook<\/a><\/p>\n

We paid for our own food.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Helmed by Chef Mutaro Balde, who has worked at 3 Michelin starred kitchens, Bibo is decorated quirkily with art from Banksy, Damien Hirst, JR, etc. BBF Paul reports.<\/p>","protected":false},"author":263488,"featured_media":30422,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: Bibo, #HongKong : New French 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