Cuisine Meets Creativity
For art admirers and food lovers, Bibo is absolutely a must-visit establishment! This restaurant is a contemporary art gallery with murals, paintings and sculptures in every corner that serves food with a glamorous artistic presentation. Bibo is unlike anywhere else: the building dates back to 1930s Paris and has been transformed into a masterpiece by displaying works of art by the finest contemporary artists from Keith Haring to Murakami. Bibo has been the talk of the town since it opened in April 2014. Named with the nickname of the artist and project coordinator, Bibo has been nominated for many awards, including the South China Morning Post’s 100 Top Tables 2014 and was featured in the Michelin Guide 2015.
The pillars of the restaurant’s concept of French gastronomie gourmande are Executive Chef Mutaro Balde, whose three-Michelin-star background includes Alain Ducasse at the Plaza Athenee Paris and L’Atelier de Joel Robuchon London, and Chef de Cuisine Conor Beach. The dynamic duo is in charge of serving a delicious French gourmet cuisine where everything, from the bread to the ice-cream, is homemade, while Head Pastry Chef Jonathan Touitou brings passion and creativity to each of his creations, paying homage to the traditions of French cuisine by reinterpreting classic French dishes.
For the signature dishes, there’s Le Foie Gras Poêlé (pan-seared duck foie gras with braised endives and hazelnut vinaigrette), L’Oursin (Hokkaido sea urchin royale and baeri caviar), pigeon (pressed pigeon with crushed ratte potatoes, black truffles and pigeon jus) and La Pomme (layered calvados compote, apple caramel and poached granny smith sorbet).
Behind the bar, mixologist Alexandre Chatté handcrafts cocktails from the forgotten classics of the 1930s, as well as new creations. The bar is crafted from layers of unevenly stacked marble, with individual dining tables created from misaligned stone slabs. Some of the favourite beverages at Bibo include the -25° Martini (unstirred 2013 citadelle gin served at -25° with a touch of lavender-infused Dolin dry), D1 & T (a delicious blend of undiluted frozen D1 gin with bergamot, honey and homemade tonic water) and Dr. Ordinaire’s Elixir (made of G’Vine, gentian, a dash of yuzu and absinthe, finished with Ruinart Blanc de Blancs champagne). A wide selection of cakes and desserts are available, along with an extended wine list encompassing French wines and champagnes.
