New chef, new menu and a new direction
Slick and smooth, classic American brasserie dining at its best.
One of our favourite Hong Kong casual eateries, Bizou, situated in Admiralty's prestigious Pacific Place shopping complex, has hired Chef Duilio Desimoni to head up the kitchen, an appointment that looks set to take the already slick interpretation of classic American brasserie dining to an all-new level.
Seating just 130 people, the Neri & Hu design blends wood, brass, leather, ceramics and marble to craft a thoughtful space that's welcoming, fresh and airy. The seating, like the décor, is simple but comfortable and the tables are set for couples and groups. There's a spacious private room for discrete dining and private events and stools at the bar where you can relax with a pre-lunch or after-dinner cocktail and take in the gentle ambience.
The menu is in transition and currently offers a mix of exciting new dishes created by Chef Duilio and enticing old favourites that helped make Bizou one of the most talked about restaurants in the city. From the à la carte, set and weekend brunch menus established morsels like the grilled octopus served up with crispy potatoes, olives and young celery balanced beautifully with the mint and jalapeños-flavoured hummus with extra virgin olive oil and lemon, and the succulent 32-ounce Porterhouse steak remain, along with a hearty selection of pasta, meat and fish dishes.
To catch a glimpse of Chef Duilio's impressive take on the American brasserie dining concept, and the shape of things to come, we highly recommend trying his newly introduced set tasting menu, offered throughout the day.
From the starters choose elegantly presented dishes like the mouth-watering Bostonstyle crab cake with pan-fried spicy aioli or steak Carpaccio with olives, capers and a spiced creole mustard. For the main it's either the grilled lamb chops with mint hummus and olive tapenade or scallops sautéed to perfection and served with roast mushroom atop a smooth corn mousse.
For those with a sweet tooth Bizou is wellknown throughout the city for its cakes and puddings and so, last but by no means least, select either Chef Duilio's epic chocolate lava cake served with vanilla ice cream, rich chocolate sauce and a sprinkling of sugar dust or opt for a round of classic key lime pie topped with charred meringue for a sweet and tangy end to your experience.
With great service and a large wine list plus a selection of mocktails and some epic cocktails like the Man-hat-tan, Bizou's refreshing take on the classic American cocktail with gin, raspberry and cranberry, one instinctively feels that under the stewardship of Chef Duillio, a successful and lip-smacking future looks well-assured. Bizou American Brasserie
SAUTÉED SCALLOPS, ROAST MUSHROOM AND CORN MOUSSE