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<<20th February 2019 – Hong Kong>> Award-winning contemporary French restaurant Bibo by Le Comptoir has unveiled a new weekend lunch menu by Executive Chef Nicholas Chew. Previously of 1-Michelin-starred Serge et le Phoque, Chef Nicholas Chew has taken inspiration from his French and Japanese culinary background to craft a new weekend lunch experience for distinguished guests.
New Weekend Lunch Menu by Chef Nicholas Chew at Bibo
A fine dining mecca for gourmets and art-lovers alike, Bibo has paved the way for combining boundary-pushing cuisine whilst displaying a collection of signature pieces by today’s most accomplished contemporary artists. For the launch of Bibo’s new weekend lunch, Chef Nicholas Chew has designed two seasonal menus with optional wine pairing and champagne free flow available on Saturdays and Sundays only: “3 Steps” (from HK$438 + 10% for 1 Entrée, 1 Plat, 1 Dessert) and “5 Steps” (from HK$588 + 10% for 2 Entrees, 1 Plat, 2 Desserts).
Guests can choose from an array of delectable entrées including Eggplant with quinoa, miso and mixed herbs, Celeriac with uni, ink and lardo, Scallopwith cauliflower, haddock and coconut, and Abalone (supplement HK$120) with cassoulet, capers and crumbs. Plats (mains) include stunning options of Octopus with beets, meringue and stracciatella, Kinmedai with endive, karasumi and beurre blanc, Pigeon with wild rice, mussels and peas, and Wagyu Miyazaki (supplement HK$180) with Sarasin, pommes puree, ikura and olive. For dessert, guests can satisfy their sweet tooth with both quirky and traditional options such as Dacquoise Ice Cream with strawberry and ash, Baba Au Rhum with orange and coffee, Cream with passionfruit and lemon, Chocolate ‘Trio’ made with 85%, 73% and 62% dark and smooth chocolates and an Alleosse Selection of fine cheeses of the day.
Top off an exquisite lunch with 3 wine pairings at HK$198 or 5 pairings at HK$388, or a champagne free flow experience at HK$388 per guest.
About Nicholas Chew, Executive Chef at Bibo
Chef Nicholas deftly fuses his visual arts background from his previous career as an interior designer with a breadth of culinary experience that spans years of training in Japan’s kaiseki restaurants and private catering in Melbourne, to working under French luminaries such as Michel del Burgo of L’Atelier de Joël Robuchon and Le Clarence’s Christophe Pelé. The result of his diverse résumé is a winning marriage of French flair with Japanese exactitude, coloured by Chef Nicholas’s Peranakan heritage and bolstered by four core pillars that inform each and every one of his epicurean creations: simplicity, agility, precision and composure.
As the first restaurant in Hong Kong to be named a member of the prestigious Relais & Châteaux group of properties, Bibo’s mandate is to push the envelope of haute cuisine in a stimulating environment that can be found nowhere else in the city, if not the world, thanks to its utterly unique art-filled interiors. Executive Chef Nicholas Chew brings Michelin-starred experience from his time leading the team at Serge et le Phoque, which became world-renowned for its exceptional take on classic French cuisine. At Bibo, his interpretation of fine dining is very much influenced by a culturally varied background, which spans Japanese kaiseki, French haute cuisine and his own Peranakan heritage. These influences have been distilled into innovative, art-inspired dishes that attain epicurean perfection under Chef Nicholas’s guiding principles of simplicity, agility, precision and composure. Bibo’s wine bar boasts Hong Kong’s most complete collection of wines by the glass – numbering at over 140 different varieties, all designed to bring out the subtle nuances of flavour in Chef Nicholas’s cuisine.
About Le Comptoir
Le Comptoir is an award-winning restaurant group founded in early 2013 with the goal of redefining what a fine dining experience can be. The name takes inspiration from the vibrant, convivial bar counter found in most French bistros and brasseries, where friends meet up to enjoy the good life. True to its motto ‘fine dining redefined’, Le Comptoir has disrupted the Hong Kong hospitality scene with an uncompromising vision of creating compelling concepts that unite world class-cuisine, unparalleled art-centric interiors and faultless service. The dedication to fine hospitality runs true in every Le Comptoir property, from the acclaimed modern French restaurant BIBO, a Relais & Châteaux member, to spectacular Michelin starred Breton cuisine at The Ocean, to the minimalistic yet elegant Écriture – newly awarded with two Michelin stars in December 2018.
163 Hollywood Road, Sheung Wan, Hong Kong
T: +852 2956 3188
Monday to Sunday: 5:00pm – 1:00am
Dinner: 6:00pm – 10:30pm