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

Birthday celebration at my favourite restaurant :))

We've been eating and drinking since the sun rose early in the morning, so by late afternoon....I can't really remember wat we've been doin. So pardon me for being so quiet the last few days for I had to recall the itinerary of that very beautiful day.....a day where I celebrated my birthday with my dearest friends in Ipoh.

Seen here entertaining myself...yeah coz I dunno wat was I hitting on the piano. Prollie sound pollution.

after the piano, Monkey hijacked Caden's violin to his dismay
"Heeey that's mine!!!"
nvm, lemme try lemme try....I wanna play too. Yeah I am a big kid.

Host and Hostess who arranged all the makan itinerary and the logistics part of the entire group. THANK YOU :))))


Monkey trying to look sober :P
anyway I was quite sober by dinner time....boxes and boxes of stemware were wheeled into the private room, not to mention the stunning wines which we were about to consume :))))

Such a treat :)))) the wine with the banana leaf, 2 eyes and 3 grapes. Hehehehe the winemaker gonna come after us for labeling them this way. It symbolizes the interaction of God, people and nature.

and so there were 2 tables being setup all ready for dinner.....
As usual there were some guests who refused to be photographed for privacy purpose. I've been receiving many request of late to omit them off my blog. :D

and dinner commence with her :)))

and a special order of this :))))))
we believe in consumption of sustainable shark fins. Go read about it.

This one was very very special on extremely special request. The Chef himself peeled the fresh crab meat on the very same day with his dedicated team. The crab roes were set aside for this dish, plenty of it hence the color of the soup was rather orangie :))) Chunks of awesome goodness were concocted in this soup with sliced sea cucumber for that extra texture.

Dish of the nite for me :))))

hello piggy, u have no idea how yummy u were!! Oh that sounded so wrong but then if you have to be sacrificed for my birthday, it has to be prepared and cooked with utmost respect and skills. Chef personally roasted you piggy...with his gloved hands rolling u side to side on the metal skewer over fire.



J&J Jelina looked skeptical.....she's training hard to climb Mount Fuji and was deciding hard should she have another piece :))))) Tough decision!!!

steamed deep sea fish :))) look at all the fatty gelatinuous parts of the head :))) all soaked in its own jus....yumminess beyond descriptions

they called this "har lork"
for me it's giant yummy umami prawns. Deep fried then cook in special homemade soya sauce.

they should just call this fist prawns bcoz it's the size of my fist. Do u know that the size of our stomach = the size of our fist? one fist of coz.

You'll be surprise that this restaurant also makes really good peasant food...such as this hakka stuffed tofu. Ipoh has got one of the best tofu thanks to its "hard water", high in mineral content.

Who can resist these babies? :)))

Don't let this dish betrayed you for its looks. It may be lacking in presentation but full in flavors. Comfort food of slow braised yam and pork belly. 

Monkey and her Yoshitomo Nara iPhone cover. Was so happy to have visited his art exhibition recently in Hong Kong that I had to own his books and merchandises.

"JS does she look like me???"

JS told me, looked more like this painting by Yoshitomo Nara
-_-"
geeee thanks....I didn't know that the perception of myself in your mind is as such....with evil gangsta eyes and flaring nostrils. Okie readers, bcoz I am so in love with Nara, I will dedicate a special posting to him :))

Yeah both of us agreed that she's definitely not one year old!!!!

Make a wish or plenty of wishes....and I saw picture of my ciggie box there -_-" ishhhh

Caden said "no eyes see" coz she's definitely not one year old!!!!

Thank you guys!!!! Such a great celebration with loved ones and amazing food and wines...and champagnes *hic*

Stunning line-up all prepared and curated by Mr. JS. He managed to dig out 2 bottles of magnums bcoz there's almost 20 of us, Yeah only 6 person gave permission to be photographed, the rest of the guests just X-ed themselves.

Kee Kee went to the famous stall nearby and got us these crispy apom for desserts. The fragrant nose of coconut milk soon penetrated our senses. When he bought in hundreds, everyone commented it's impossible to finish.....but.....all gone...and friends added that it must be consumed while it's still warm and crispy on the edges. Hence the speed of consumption...chomp chomp nom nom -_-"

and we paired it with a bottle of Chateau d'Yquem.....perfect end to our dinner.

Thank you my dearest friends for such a great birthday celebration. I ate and drank so much *hopefully I've gained back my weight!!!* Monkey is so blessed to have them in her life. Love always :)))

by the way my favourite restaurant in Ipoh is :)))))

Mun Chong Seafood Restaurant or

Pusing Public Seafood Restaurant
57-65 Jalan Verasamy,

Ipoh, Perak.

Tel: +605 241 9348