Le Comptoir’s Bibo unveils a new cuisine and new menu inspired by Chef Nicholas Chew’s native Singapore

This season, Chef Nicholas Chew takes inspiration from his native Singapore to infuse classical French dishes with colourful Peranakan influences, offering the city’s first original taste of haute Singaporean-French cuisine.

The new menu is a testament to the traditional French techniques honed from Chef Nick’s experiences leading Michelin-starred kitchens with inspirations from his memories growing up in Singapore. In addition to the selection of a la carte items, a new degustation experience entitled “Chef’s Imagination”, features six courses of Chef Nick’s seasonal Singaporean-inspired French creations. The Chef’s Imagination omakase experience is priced at HK$998 + 10% per guest, with the option of wine-pairing with six glasses for an additional +HK$488.

From the entrees, savour appetisers such as freshly shucked Oyster ‘Ostrea’ Speciales No.2(HK$138 for 3 or HK$278 for 6) served with pickled beetroot, lemon and vinegar yuzu sesame; or Agria Potato ‘Millefeuille’ (HK$138), an intricate millefeuille of egg-washed and deep-fried potato and smoked turkey confit, finished with peanut sauce. Cold Poached Abalone (HK$228) is served alongside udon tossed with classic Assam Pedas (“sour spicy”) seafood sauce and chorizo. 

For mains, indulge in Chef Nick’s intricate dishes with a Southeast Asian twist, each presenting an ingredient cooked in two different ways. The Lamb ‘Aveyron’features pan-seared lamb slices with red cabbage and celery rolled ‘maki-style’ inside nori and egg sheets, garnished with homemade X.O sauce. The second part of the dish features Josper-grilled lamb saddle served with a side of quinoa ‘ulam’ (Malaysian raw salad) with ikura, herbs and dry shallot. The not-so-traditional Pigeon ‘Au Sang’ (HK$558) showcases a ‘satay’ of pigeon and lobster mince mixed with turmeric leaf that is rolled over crispy rice puffs, served with ‘achar’ (south Asian-style pickles). The second part of the dish is a refined take on Singapore’s famous Chicken Rice, served as a grilled pigeon with wild rice, mussels and petai (stinky beans). The leg is served separately with sambal paste and piquillo jus poured tableside. 

Conclude with a sweet pastry creation such as the Mango(HK$88) vacherin set with mango cream and freshly diced mango on a bed of salted ‘sago’ – a familiar tapioca ingredient in Hong Kong desserts – finished with coconut sorbet. Chocolate(HK$98) combines chocolate with the much-loved bubble tea concept, created with homemade earl grey ice cream that sits upon warm chocolate fondue. The Apple (HK$88) is an ode to autumn, created with apple compote, millefeuille apple slices and green apple sorbet infused with tarragon.

New Bibo Weekend Lunch Menu

For the launch of Bibo’s new weekend lunch menu, Chef Nicholas Chew has designed an autumn lunch menu with optional wine pairing and champagne free flow: “3 Steps” (from HK$458 for 1 Entrée, 1 Plat, 1 Dessert) and “5 Steps” (from HK$588 for 2 Entrees, 1 Plat, 2 Desserts). 

Guests can choose from an array of entrées including Celeriac ‘Risotto’with Southeast Asian flavours of poached botan ebi, white coconut foam and laksa leaf pesto; ‘Rice Paper’ Squiddone in a ‘cheung fun’ style with chorizo, pickled vegetables and ‘pho’ beef broth; Grilled Scallop in Banana Leafwith fried barley, kaffir and banana leaf-wrapped truffle that has been steamed; Tuna ‘Nigiri’ on a bed of pomelo, crispy quinoa, padron pepper and the optional caviar supplement for +HK$100.

Mains include options of Josper-grilled Roasted Octopuswith pickled beetroot, Stracciatella spheres and sriracha emulsion;Grilled Quail with lobster, corn and turmeric; crispy-scaled Kinmedai ‘big golden’ eye Japanese deep-water snapper with ‘noir de bigorre’ cured ham, baby amaranth and shallot; and A4 Wagyu Miyazaki(supplement HK$220) striploin pan-seared then grilled in the Josper oven with bamboo, geoduck clam and a paste of keluak, often called the ‘Asian truffle’.

For dessert, guests can satisfy their sweet tooth with options such as Dacquoise with salted egg and vanilla; Fresh Peachwith kaya and tofu skin; Passionfruit Crème with lemon; Chocolate ‘Trio’made with 85%, 73% and 62% dark and smooth chocolates; and an Alleosse Selectionof the fine cheeses of the day. Top off an exquisite lunch with three wine pairings at HK$288, 5 pairings at HK$388, or a champagne free flow experience at HK$388 per guest.