JIA Group’s Bibi & Baba unveils new set menus & dishes inspired by Singaporean & Malaysian flavours

Led by new Malaysian Head Chef Ho Wai-Kong, BIBI & BABA takes guests on a vibrant journey into reinvented Singapore and Malaysian comfort fare, using rare spices and cooking techniques that are native to Malaysian, Singapore and Indonesian communities.

New Singapore and Malaysian Flavour Dishes at Bibi & Baba by Chef Ho Wai Kong

Chef Ho draws on his Malaysian roots and working experiences in Singapore to create the latest seasonal dishes at BIBI & BABA. A popular hawker dish that is typically eaten with eggs and a variety of seasonings, Fried Carrot Cake (HK$78) is a savoury traditional Singaporean dish made from stir-fried steamed radish cake (rather than the orange carrots that come to mind). The cake is cut into cubes, fried with garlic, and served with sweet black sauce. Another new and classic Singaporean comfort dish, the Hainanese Chicken (HK$168/half, HK$280/full) is available in half and full-sized portions, created with softly poached local three yellow chicken, homemade chilli, ginger jam and traditional dark soya sauce. This is best enjoyed with Bibi & Baba’s signature Chicken Oil Rice (HK$28). A new large format dish that is perfect for sharing and ensembles the essence of Nyonya Cuisine, Chef Ho’s Nyonya Fish Head Curry (HK$388) served with assorted Vegetables

The intensely aromatic, crispy-skinned and juicy Ayam Goreng Istimewa (HK$128) is an Indonesian-style fried chicken served with crunchy blue ginger for an intense flavour. A hearty new vegetable option is the re-interpreted Indonesian vegetable stew in creamy coconut milk curry, Sayur Lodeh (HK$88), tinted a beautiful shade of yellow from health-boosting turmeric. Finally, the new dessert of hot Sago Pudding (HK$58) also known as Sago gula Melaka and beloved in Singapore and Malaysia, is created with coconut milk and drizzled with dark palm sugar to finish.

Introducing New Sharing Set Menus for 2 & 4 Persons

The true essence of convivial Singaporean-Malaysian dining is captured in Bibi & Baba’s newly launched family-style menus, designed to share between either two (HK$288 per guest) or among four (HK$388 per guest) people. The menus include a hearty selection of Bibi & Baba’s crowd-favourite signature dishes, including Kueh Pie Tee, deep-fried crispy top hats filled with jicama, Hainanese Chicken with poached local yellow chicken served with homemade chili, ginger jam and thick and dark soya sauce, Prawn Sambal Petai prawns fried with sambal tumis and sato beans, a vegetarian Nonya Chap Chye with slow-braised cabbage and glass noodles, and warm Sago Pudding with coconut milk and palm sugar to finish.