Refined modern French dining & cocktails among exceptional assemblage of street & contemporary art

bibo hong kong

June 24th, 2015


Since its Hong Kong debut in May 2104, Bibo has enjoyed considerable international acclaim for its superbly executed concept that integrates modern fine dining and cocktail experiences within a remarkably designed space, replete with the works of world famous street and contemporary artists. Discretely occupying a basement space on the art gallery and antique store enclave of Hollywood Road, Bibo is celebrated by a knowledgeable global clientele for its creative seasonal menus of modern French cuisine, imaginative reinterpretations of classic cocktails, and an aesthetic of sophisticated yet understated luxe. Memorable dining experiences are ensured within the dramatic interiors of the French Art Deco themed space that evokes a luxurious 1930’s Parisian salon – conceptualised as being installed within the shell of a French tramways company’s abandoned regional office. And accomplished Executive Chef Mutaro Balde elevates traditional French culinary techniques with his fortnightly menus featuring fresh seasonal ingredients and artful modern plating.

Design  Beyond the sliding brass doorway at the inconspicuous street frontage, patrons enter Bibo via a descending staircase that reveals sequentially the seamlessly interconnected cocktail bar, lounge and dining rooms spaces. Significant commissioned art installations applied directly onto walls by renowned artists like Vhils (dining room wall), and JR (eye motif behind the bar) provide a spectacular backdrop, while diners can gaze across the abundance of original pieces by famous artists such as Damien Hirst, King of Kowloon, Takashi Murakami, and Banksy. Decor highlights include the gleaming brass pipes and ducting overhead that reference the 1930’s tramway company, and in the dining room, marble slab topped tables stand on the parquet timber flooring reclaimed from a 19th-century French chateau.

Cuisine  Executive Chef Mutaro Balde artfully combines classic technique honed in the kitchens of three Michelin-starred Alain Ducasse and Joel Robuchon with his inspired combinations of ingredients and presentation to create his renditions of a modern French cuisine. Epitomising his meticulously crafted dishes, highlights from recent menus include L’oursin – Hokkaido sea urchin royale & Baeri caviar; and Le Cochon – slow-cooked Japanese kurobuta pork belly with daikon and yuzu emulsion. Wine pairing recommendations from the expertly curated, encyclopedic list of French-only wines offer rewarding enhancement to the fine cuisine. Weekend brunch menus are popular for relaxed daytime dining and socialising.

Cocktails  A destination in itself, the handsome marble bar indulges cocktail aficionados with the creative talents of Bibo mixologist Alexandre Chatte. Reinterpreted classic cocktails feature vintage spirits and syrups made in-house, while modern signature cocktails are crafted from intriguing combinations of ingredients and flavours. Cocktail list highlights  include the Tonochy Cup – named after the first disco club built in Wan Chai in the early 1900’s; and D1 & T –  signature gin and tonic blends undiluted frozen D1 gin with bergamot, honey and homemade tonic water.

Bibo serves cocktails and dinner Tuesday to Sunday from 5pm, while the Weekend Brunch is served Saturday and Sunday from 11:30am. Intimately proportioned with only 40 seats in the dining room, table reservations are essential.

Bibo: interior design & artworks

Bibo: modern French cuisine

  • bibo hong kong
    La Tomate - Heirloom Tomato, burrata & avocado salad, lemon dressing.
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    Le canard - seared Canard de landes with seasonal vegetables & beetroot purée.
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    La fraise - fresh berries with yuzu cream, strawberry ginger sauce, sesame tuiles & lychee mint sorbet.

Bibo: hand-crafted cocktails

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    Channel Rock Sling - Zubrowska vodka, fresh pear juice & green apple liquor, yuzu juice & Fever Tree ginger beer.
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    Tonochy Cup - Tanqueray 10 gin, lemon and amaro nonino, crème de violette & rhubarb rosehip cordial.
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    Coffin Varnish - Calvados infused with tonka beans, Dolin white, topped with Ruinart blanc de blancs.
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    Austin Arm's Cooler - 17yo Hibiki, St Germain & green vep chartreuse, with Ruinart blanc de blancs.