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2014-06-08
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Oui~ I have been missing Paris... for its crispy croissant just around the corner, for the dessert from Pierre Herme which you cannot find in Hong Kong, for its impressionist collection au Musee d'Orsay, and lots more... and there was a day when I was skimming through food blogs when I spotted Bibo - an art centric Frenchie restaurant that houses works from artists like Damien Hirst and Jeff Koons! So here I was, for client lunch on a sizzling hot Monday... Had to thank my client for going all t
It took me a little while to figure out where the entrance was, as there was not any signs of 'Bibo'. Looking a little embarrassed for calling the reception who was actually looking at me when I said 'hi' on the phone, she led me in and we descended through the staircase and here I was, in a room of artistic works! I sat facing the huge Wooden statue.
They serve 2 set lunches of 2 courses (HKD 238) and 3 courses (HKD 288). We opt for the 3 courses of course, having heard Chef Mutaro had previously worked at Alain Ducasse and Joel Robuchon's restaurants.
Was a pity that the server let us know Cod was sold out... It was only 1pm and it was already out of stock?! However, the server was friendly enough to suggest an alternative, instead of asking us to choose between the rest of the two, he proposed seabass could be prepped to replace cod for the main. Bread basket was served after we were done with our orders. Would be better if it were warmer and they could offer more variety.
There were 3 entreés to pick - and we both chose Le Carpaccio - Seasonsed Hokkaido Scallops Carpaccio. Delicately sliced scallops were presented very nicely resembling petals of flowers. Herbs, lemon zest, and spices were sprinkled on top to bring out the taste of the scallops. But it was a little too much for my liking actually, the dish was slightly over seasoned on the sour spectrum that I might prefer the sweetness of the scallops themselves to be more dominating in the dish.
Whereas for le plat, again we picked the same among the 3 choices - Le Bar de Ligne (Seabass, originally Le Cabillaud - Cod) - Roasted over a Provence ratatouille et vierge tomato sauce. Even though it would be perfect if I could have cod, seabass was not at all any worse. Crispy skin while the meat remained juicy and succulent, and it was best to dip it in for a bit of ratatouille! I guess I needed to come back for the Cod!
I had a thing for desserts that meals were never complete without ending with a bit of sweets. It took me a while before I settled upon La Fraicheur - Pineapple and Ginger Gazpacho, exotic fruit brunoise, basilic, mint and coriander sorbet. I have never liked ginger to start with, I was not a fan for pineapple and I would only have mint when I was on the verge of dozing off. But this time, I picked the more adventurous dessert out of the two and it turned out to be a brilliant decision! I could not pick any particular favorite ingredient in the dish but it was a very pleasant surprise! These ingredients were quite pungent and strong when they were consumed separately; but they all came together in harmony in this dessert, as if a talented composer had wrote a concerto in minor with all those unrelated musical notes. Each layer was of a different taste and different texture, I especially liked the sorbet. So refreshing that it created room in my stomach craving for more dessert...
The other dessert was La Tarte - Seasonal Fruit Tart, Vanilla Cream and Brittany Butter Cookie. Also very artistically presented like a piece of art. The portion seemed a little too small that it was only slightly bigger than the petit fours.
The lunch was concluded with Petit Fours. I liked the brownie the most, it was still moist and it was just rich enough to satisfy my sweet tooth.
With this price for lunch, it was indeed good value for money. Execution on food could be fine tuned a little but I liked the hype here in general, dining in a space embraced by a contemporary collection of arts. Service was great too, they were pretty informative and not over friendly to intrude into this admiration mode for both food and art. Would love to be back for dinner!
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