New chef, new menu and a new di­rec­tion

Slick and smooth, clas­sic Amer­i­can brasserie din­ing at its best.

Exquisite Taste - - Gourmet | Hong Kong - By Christian Galbraith

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

STEAK CARPAC­CIO

DUILIO DES­I­MONI

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.