Dine in style this week inside Bibo’s art-themed dining room, sky-high at Aqua’s new brunch, or within Ming Court’s gilded dining room. Here are the best New Eats around town.
Haute Singaporean-French at Bibo
With Executive Chef Nicholas Chew now steering the ship at Bibo, it’s no question that the art-meets-food restaurant from Le Comptoir Group has gone from being a largely concept-driven novelty to a full-blown culinary powerhouse. Of course, Chew is no stranger to the Hong Kong scene: he previously turned heads and delighted taste buds at the acclaimed Serge et le Phoque; after more than a year at Bibo, he’s hit his stride in a new French-inspired menu drawing from both Japanese and Peranakan influences.
Fusing the flavours of Malay, Chinese, Indonesian and more, Chew’s new autumnal menu sings with ingredients from coconut to kaffir lime and myriad spices, married with French technique and eye-catching plating. The inspired cross-culture pollination is evident in dishes such as the cold poached abalone, served with udon in a sour-spicy assam pedas seafood sauce; and grilled Hokkaido scallops resting on a bed of barley, kissed by a hint of smoke and brightened with a spritz of makrut lime.
In the botan ebi dish, the succulent prawn rests in a coconut-scented foam, the broth inspired by laksa and fragrant with lemongrass and chillies. Other dishes dip into Japan — take the lamb rolled ‘maki-style’ inside nori and egg sheets — while classic Singaporean flavours surface in Chew’s nod to Chicken Rice, made with grilled pigeon and petai beans. As the first restaurant in Hong Kong selected as part of the prestigious Relais & Châteaux group, there’s no question that the food at Bibo is more exciting than it’s ever been. We recommend opting for the ‘Chef’s Imagination Omakase’, with six courses of Singaporean-French dishes showcasing the full range of Chew’s talents (HK$998 plus 10% surcharge, plus HK$488 for wine pairing).
Ming Court’s new dim sum menu
Michelin-starred Ming Court has long been a favourite destination for families gathering for dim sum on the weekends. Head chef Li Yuet Faat launches new items to entice return customers just in time for the festive season, headlined by an attractive array of dumplings — meticulously pleated and folded in testament to the seasoned hands in the kitchen. Highlights include garoupa dumplings stuffed with tender scallops and garden greens, bearing an underlying hum of Hunan spices; and the scallop dumplings (HK$78), inspired by Shanghainese stir-fried egg whites with fresh crab meat, scallop and heart-healthy wolfberries.
Minced Wagyu beef puffs are a classic crowdpleaser, the golden-fried pastry stuffed with a fragrant mix of Sichuan chilli, mushroom, onion and water chestnut; while New Caledonia blue prawn dumplings (HK$88) features the succulent seafood paired with the crunch of fresh bamboo shoots. The same prawns show up in a riff on rice rolls with bright yellow chives and a crispy layer of rice crackers. To top off the meal, guests will want to tuck into the signature sweets as well as the new Lava Hawthorn Ball (HK$62), a glutinous rice ball served with a sweet and sour molten hawthorn jam, coloured brilliant red in theme with the season. Seeking a fun family activity over the holidays? Sign up for Ming Court’s newly launched dim sum class, where you’ll learn five signature items, and bring home a whisky and chocolate custard to share with loved ones.
Dim Sum class is available 14–28 December and 11–18 January, 3:30–5:30pm; priced at HK$488 per person, email email@example.com to reserve. Ming Court, 6/F, Cordis Hong Kong, 555 Shanghai Street, Mongkok, Hong Kong, +852 3552 3028
‘Press for Champagne’ Brunch at Aqua
The weekend doesn’t get much better than Sunday brunch paired with free-flowing Dom Pérignon. Aqua’s new “Press for Champagne” Brunch is all about living the high life for an afternoon — quite literally, with the sky-high restaurant perched on the top of One Peking in Tsim Sha Tsui. Survey the birds-eye views of Victoria Harbour as you tuck into a multi-course brunch topped off with unlimited Dom Pérignon Vintage 2008 — poured by your very own Champagne butler at the press of a button. The effervescent bubbly makes for the ideal pairing for an elevated brunch menu, starting with a spread of Italian cold cuts and black truffle burrata with homemade pesto and bright cherry tomatoes, made on-site right in the dining room by Aqua’s resident cheesemaker.
The meal unfolds with a selection of jet-fresh sushi and sashimi, Hokkaido oysters with Champagne jelly and seared tuna tartare with Oscietra caviar. After whetting your palate with the Wagyu, foie gras and uni tataki selection, primi dishes of tomato and brandy crab cappelletti in crab consommé and Japanese barley risotto with sakura shrimp go hand-in-hand with the creamy and fruity notes of the Champagne. Tiger prawn tempura and stone-grilled Wagyu beef sirloin — cooked at the table — cap off the decadent meal, while an indulgent dessert platter features a range from homemade tiramisu to yuzu panna cotta and mini gelato cones.
Aqua’s ‘Press for Champagne’ Brunch is available on weekends and public holidays from 12–3pm until 1 Jan, 2020. Priced at HK$1,488 per person including free-flow Dom Pérignon Vintage 2008, signature cocktails, wine, beer and sake.