L'atelier de Joel Robuchon Hong Kong *3 Michelin Stars*

Located at Landmark a high fashion and jewelry landmark *oh the name says it all right?* the building is one of the most recognised one and our favourite too....hehehehe hahahaha...no explanation needed and the next favourite building down the corner is Pacific Place. Buildings like these offer better shopping experience with lesser crowds but most of all, the brands that we want ranging from Moynat to Goyard and cult brands are all here :))))

Monkey in her flats for ease of walking round the island and her Chanel Boy in galuchat skin :))) *read bout how we fell in love with her here*

It's the same tableware and setup at every L'atelier de Joel Robuchon u go to....not that we have been to that many, only in Paris and Taipei. Perhaps it's time to try the one in Tokyo.

The butter and bread were so orgasmically yummy...but we had to refrain ourselves from eating way too many pieces. The french baguette were crispy and malty, those with bacons bits were so so good and brioche was so rich and buttery,

amuse bouche 
It was the month of Le French May and L'Atelier de Joel Robuchon participated in the programme with a special menu. But we were more interested in the signature and iconic dishes

and JS found this baby among its wine list :))) excellent choice!!!

Le Jambon....iberico de Bellota Gran Reserva from Spain
we wanted to try as many favourite dishes as possible hence all were cut into tapas portion to be shared between JS and Monkey.

The sweet and tart tomatoes with basil, dash of extra virgin olive oil and some pepper....then presented on crispy sour dough that has been rubbed with garlic....that's the way the Spaniards enjoy their bruschetta.
 

Really iconic and signature of L'atelier de Joel Robuchon - carpaccio of langoustine and sea urchin. Sometimes it can be fish, or scallop and in this case it was rich creamie langoustine :)))) Yep all raw and the sweetness and richness was very well cut through with the secret recipe dressing.

Toasted waffle was served with the carpaccio.
wat a bomb!!! served with some exotic rock salt.

lobster salad with buffalo mozzarella. Good texture and flavours :)) 

JS said we ordered too much of food but I insisted that we must have this too. Thankfully we ordered this bcoz it's so good!!! reminded us of Paris. Parts of pork were wrapped in the diaphragm of the pig before being fried in pork lards. I know this is so super sinful but so yumsss.....served with new potatoes on the side. This is a must eat dish!!!

Our maitre'D was serving us the entire evening steadily and really friendly with good wine knowledge. Monkey was already clapping when she saw what's coming!!!! Le Burger!!!!


aahhhhh with a piece of rich foie gras


the piece of rockets were already cooked from the heat. Look at the bottom layer...there's pieces of really fine homemade pickles for the burger...how could they make this so meticulously??? But it was sooooo yummmmsss.

the fries were so crispy with good flavours and aroma of potatoes, served with a very asian infused sweet sauce to replace ketchup.

our main course of Japanese beef and we specifically requested for grade A5
the crust on the outside were so amazing, and the beef were still pink on the inside.

really really finely chopped ingredients there, and pieces of capers too!!!

mashed potatoes were so creamie and velvety.....despite us being way too full, we managed to finish it too.

a bottle just nice for the two of us.

No desserts for us, so only petit four.
haaaaaa....what a happy meal. :))))

Conclusion: this branch is as good as the outlet in St Germain Paris....and we concluded that certain dishes may be lacking in dimension when compared to the main restaurant but this was due to the ingredients. However the beef was outstanding and definitely way way much more superior in terms of execution and flavours when compared to Paris.

Whatever it is, the one in Taipeh scored lowest in our own personal opinion.
Service was really outstanding here too :)))

Happy Monkey wanted to go onto the ferris wheel despite of her fear for heights, but Mr. JS said it's late and time to go to bed.

L'Atelier de Joel Robuchon *3 Michelin Stars*
Shop 315, 334 & 401,
Landmark Atrium,
Central, Hong Kong.
Tel: +852 2166 9000
http://www.robuchon.hk/
Opens everyday
Lunch: 12pm - 2.30pm (last order)
Dinner: 6.30pm - 10.30pm (last order)

Bibo, Hong Kong

Such a discreet entrance....u wouldn't know that it's a restaurant tucked behind these star-trek sliding door. Monkey did her "Vulcan salute" but it did not open, and to minimise my embarrassment a huge dark bouncer in smart jacket with the I-am-gonna-punch-ur-face look quickly came to my aid. Hey no prejudice, but I don't know why all bouncers must have that look and they have to be black? Oh well speaking of that, in the chinese culture, the "Door God" plastered on almost every temple's main entrance has got black face too....isnt' it?

Walking into Bibo is like entering an Art gallery....in fact that was the main draw for us. Monkey was whining and bising-ed that we must must must come and dine here. Chef must be so dismayed to learn that it wasn't food that drew us here. Oh trust me, after our dining experience here, it would be the other way around :)))

She's looking rather happy here...and it was the wine list that she's goin through!!! Bibo has the largest champagne list in the entire of Hong Kong. I was surprised to find artisanal and cult champagne makers in the list. That should explain knowing the list of art pieces being curated here. It's the same as how they curated the wine list.

Look!! who's behind me??? the entire piece was created onto the wall itself...so raw and yet so beautiful. The owner of Bibo remains incognito....I couldn't find info as to who is the owner but he/she has got passion for street art. Prollie he/her is a street artist? Some says for the number of pieces being displayed here, could only mean it's being backup by someone in the world of corporate finance. Whoever he or she is...thank you for creating this space, of fine things in life....to be enjoyed and shared.

The beautiful platter and obviously JS has interpreted it from his eyes...of today's digital world. How many hours do we spend on our lil gadget? It's really everyone's life-line these days isn't it? Everything is inside including ur social world and work and emergency contacts. Can u remember the mobile numbers of those closest to you in case of emergency?

and Monkey's interpretation ......the Hands that Give and Receive....that feed...and to love.

We sat next to a strings of red beads made from hand blown glass....before we could eat, we were already feasting...with all the art pieces here.

Crispy caramelised potatoes, but don't forget the sliced creamie rich scallops underneath!!! Such good pairing of texture and balance of acidity.

We were there in the month of May, the time where Hong Kong celebrates Le French May, an annual event of Culinary delights, Arts, Films, French markets and workshops etc. A province in France is usually selected to be the theme, and this year Midi-Pyrenees is the lucky one. In conjunction with this festival spanning almost 2 months with 120 programmes, events and activities....participating French outlets will have a special menu dedicated to the produce of the selected province.

Since we alwiz needed greens, a small portion of fresh sweet ripened figs and tomatoes salad with crispy endives. Such a beautiful presentation :))

JS almost went vegan that evening when he oso ordered morel mushrooms....hahahaha..anyway it's not easy to find fresh ones...as it's rather poisonous and requires proper cooking processes.

As he was feasting on his greens and earthy produce, Monkey was having a yummy chunk of hearty foie gras....with orange liquor. Oh yummssss.

We had a bottle of champagne by Chartogne-Taillet, an under rated and outstanding champagne...sorry u can't get this in Malaysia...even in Singapore it's by allocation. Sometimes u'll be surprised at the quality of champagnes you could get especially from vigneron like Chartogne Taillet from the sleepy village of Merfy. Only bubblies produced within the region of Champagne according to the specification of the governing bodies can be qualified to stamp the word "Champagne" onto their label. French and their processes and freaky control of originality and quality >.<

*click here to read about our visit to Chartogne Taillet*

yeah it's not cake but bread...not just any bread but leftover bread by Mr. JS to Monkey...he ate the crust and left the soft center for Monkey....do I roll my eyes or just whack him with the empty bread basket? I wanted to do both coz I DO LOVE CRUST TOO OK???? u read me???

Look at that!!! how could u say NO??? It's malty it's crusty and rustic...

the only time I am mad with him is when he steals my food...example: my junk food stash from Japan. When it's so limited and it has to be shared, arghhhh~~~~ then he quietly went to some Japanese retail store to re-stock with the same brand but it's not the SAME~~~~~ the one that we had was not-for-export stocks and it's of a different flavours!!!

The main course of pork belly~~~~~ was so so so good.
Only complain here is the portioning was smaller than usual...I guess the key is for diners to try many varieties of dishes here...especially the signature eggs. I wanna come back here again to try the rest.

JS doesn't like to be photographed. But I was more interested on the art pieces here.

Monkey: "Where's your Jeff Koons? I wanna see it."
Maitre D: "I am so sorry maam, it was broken. A diner touched its ears and it fell off."

Monkey O.O!!!!!!!!
Jaw on the floor.
Maitre D: "indeed it was really sad."

WAT the....oh no~~~~~~ so heartbroken. Not that I can't see it but for the owner~~~~
The only time I held a piece from Jeff Koons from 3 months ago *here*

Damien Hirst's Fun
This was at the gents washroom.

yumness of Comte and Roquefort
Aged Comte - at least minimum of 36 months would still be my favourite cheese for now, for its matured flavour, crystalised texture in the centre. That is why it's truly important how they cut the cheese.....all the crystals are in the centre.....just as we lurve to load junks back from Japan, we usually load cheeses back from France :)))

I'm not a fan of sweets or desserts but....

when u find melting surprises that can make u cry....it's a different story. Chef brings u through the different texture and velvety-ness in his dessert.

Even the ice creams was so creamie...

JS: "Hands off my ice cream."
Monkey: "Hey isn't this mine?"

JS: "No!! it came along with MY dessert!!!"
Monkey: "NOOOOO, it didn't have ur name on it!!!"

JS: "NO!!!!"
Monkey: "NO!!!!"

silence...

Monkey: "shhhh JS u r too loud!! we are scaring the other diners..."
JS -_-"

Chef Mutaro Balde leading his team creating all the delicate fine dishes was previously from Alain Ducasse in Plaza Athenee in Paris and also Joel Robuchon in London. With all these past experiences, he found balance from the technicality and finesse of Ducasse, also the contemporality and innovation of Robuchon.

stickers and business card, designed according to the old tram tickets.

As we head out, alighting the stairs, with artworks from street artists, we told ourselves that this is a place to revisit for its creative culinary creation from Chef and the art pieces being constantly curated by the unknown owner :)))

yes I love Bibo, bibo stands for Bilingual Bohemian it seems.

If you would like to view more art pieces from the restaurant, go to:
http://www.aworkofsubstance.com/project/bibo/

For more information:
BIBO
Ground Floor, 16 Hollywood Road,
Sheung Wang, Hong Kong.
Tel: +852 2956 3188
Tuesdays to Fridays from 5pm till 1am
Saturdays and Sundays 11.30am to 3.30pm and 5pm till 1am
www.bibo.hk