Progressive dessert bar & restaurant blends art and cuisine in collaboration with 2am:dessertbar

cobo house restaurant hong kong

August 15th, 2016


Recently opened in the Shek Tong Tsui enclave near Hong Kong University, COBO HOUSE by 2am:dessertbar has been designed as a chic destination where art intersects with progressive cuisine. COBO HOUSE occupies a contemporary 2-level space that accommodates a street level restaurant and dessert bar, plus an upstairs space comprising an art exhibition room and separate private dining room. In a collaboration with celebrated Singaporean pastry chef Janice Wong, COBO HOUSE hosts an offshoot of her acclaimed Singapore restaurant 2am:dessertbar, while a newly created menu of savoury dishes adds a new dimension to her culinary talents. Twice recognised as Asia’s Best Pastry Chef (2013 & 2014), Janice Wong has become internationally renowned for her progressive fusion of art and culinary with edible art installations, and creative pairings of desserts and cocktails. At COBO HOUSE guests can select from a series of lunch, dinner and a la carte menus, or take a seat at the signature dessert bar and observe the culinary team as they prepare the imaginative desserts.

Design  Overlooking a street level courtyard and outdoor terrace through the full-height glass facade, the main dining room is bright and airy with the high ceiling eliciting additional spaciousness. A contemporary, minimalist decor and restrained palette provide the backdrop for various art installations and the centrepiece white marble and bronze surfaced dessert bar. At the upper level, the flexible spaces are designed to facilitate exhibitions, private dinners and events.

Cuisine   The progressive culinary philosophy of Janice Wong reflects a diversity of influences overlaid on classic French culinary training. Savoury dishes feature premium ingredients, elevated with refined culinary techniques and artistic presentation – exemplified by signature dishes like the Mushroom Garden which evokes earthy flavours with shimeiji and wood ear mushroom served on coffee “soil”. And standouts from the famous  2am:dessertbar menu include the Cassis Plum; and a new creation – Gai Daan Zai – inspired by familiar Hong Kong flavours – fresh hot egg waffle served with salted egg yolk, brown butter stout ice cream and popping praline candy.

Cocktails  A concise list of creative cocktails and mocktails enhance the dining experience with intriguing taste profiles that complement the cuisine. Favourites include the Japanese-inspired Wa’Sake, and the Kimchi Mary – a non-alcoholic twist on the classic Bloody Mary. With a focus on boutique, family-owned wineries, the eclectic wine list includes a diversity of globally-sourced labels with representations from France, Italy, China, Australia, USA and other countries.

COBO HOUSE by 2am:dessertbar opens daily for lunch and dinner, with tea served on weekend afternoons. In addition to the a la carte and dessert menus, other options include a 2 or 3-course lunch (updated weekly), and degustation menu. Art-related events and special menu promotions are featured on the COBO HOUSE Facebook Page.

Quandoo Book A Table

Cobo House Design

Cobo House Savoury & Dessert Cuisine

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    Mushroom Garden - shimeiji & wood ear mushrooms, mushroom truffled puree, roasted parsnip, coffee soil, purple & orange sweet potato chips
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    Earth - Australian wagyu, carrots sous vide in beet, miso cured & charred potatoes.Mushroom paper with poetry
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    Scallop Somen - Ito no Ibo somen, fresh & dried scallop - deep fried in lobster oil.
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    Cassis Plum - signature dessert - aerated blackcurrant & white chocolate filled with elderflower Choya Shiso foam, on bed of Choya Shiso granita
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    Gai Daan Zai - hot egg waffle, praline popping candy, with salted egg yolk & brown butter ice cream

Cobo House Cocktails

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    Kimchi Mary - cherry tomato, kimchi, pear, homemade spicy sauce, tomato juice
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    Wa’sake - sake, yuzu juice, ginger syrup, cucumber, mint, wasabi
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    Triple L - lemon-infused gin, limoncello, lemongrass syrup, lemon juice, coconut water, kaffir lime leaves