Just as many may conjecture that the fine-dining industry in Hong Kong, and Asia at large, is dying, another new fine-dining restaurant opens to buck the trend and provide much-needed hope for the bougier side of dining in the city.
Té Bo opened two weeks ago at Quarry Bay’s 1880 SOCIAL complex and is aiming to attract diners east on the MTR’s Island Line to enjoy a fine-dining experience in an area not typical for such proclivities. It might be a tall order, but after a visit, I can confirm that the food speaks for itself.
The closest Michelin-starred restaurant to Té Bo is located in Causeway Bay, with most fine-dining and starred establishments centred around Central and Tsim Sha Tsui. Chef Sebastian Lorenzi leads the restaurant, having worked under a collective nine Michelin stars across his career.
The restaurant’s dinner tasting menu (HKD1,488 pp) begins with three cutesy amuse-bouche: a potato crisp with beetroot, a Japanese cherry tomato and burrata cone, and a Xinjiang chestnut pumpkin beignet. Evidently, chef Sebastian has been influenced by the many French chefs he has worked under who focus on artistic and vegetable-centric dining. These bites are fresh and palate-preparing.
Next up came the square-shaped brioche and toasted grains sourdough slice, prepared by the restaurant’s pastry chef. Té Bo is all about presentation, and both chefs have an eye for beautiful food. These breads are certified winners for Instagram and Xiaohongshu.
The first course begins with the delicate beetroot-smoked salmon, enveloped in an avocado shell with yuzu and horseradish and topped with caviar. This dish alone won the attention of my friends on Instagram. Each bite provokes a delectable blend of roasted umami flavours, matched with a sour ending. This is a very-well constructed dish.
Following this, we enjoyed the beef cheek raviolo, stuffed with foie gras and Jerusalem artichoke and topped with lemon gel on a bed of cream and beef jus. The beefiness of the meat shines strong in this dish. I was impressed by its light flavours and pretty presentation.
A similarly presented dish is found in the following course, amadai, served on a circular bed of fennel cream, dill, and baby leek. The centre of attention comes in the form of the textured fish, crisped up under the intense heat of the oil. Lightly salted, the fish meat perfectly matches the buttery and creamy fennel mixture, offering a garden-like aftertaste. The vegetables tasted very fresh, a rarity in Hong Kong.
I chose the three-yellow chicken dish for the main course, and I was not disappointed. The New Territories-sourced poultry is deconstructed into three parts, each offering a stronger umami punch than the last. A sour kale and sweetcorn salad and sweetcorn purée help to match the salty flavours of each bite.
Dessert ends the meal as strongly as it begins, consisting of a pineapple and yuzu crémeux tart with a quenelle of stracciatella ice cream on the side. This final sweet course is perky and alive. It’s a good palate cleanser and just sweet enough, with the slightly pickled mini pineapple chunks and strong vanilla flavour shining through.
Our verdict of Té Bo
This new spot is a real treat, dishing out a tasting menu that is vibrant, both in colour and flavour combinations. Owing to chef Sebastian’s experience, the food he presents touches upon a multitude of cultures and cuisines. I expect Té Bo to go far.
Té Bo, 2/F, 1880 SOCIAL, Two Taikoo Place, 979 King’s Road, Quarry Bay, 3610 8185, book here
| Order this: six-course dinner tasting menu Menu: Té Bo menus Price for two: HKD3,000 | Atmosphere: intimate, with counter-seat dining featuring inside the square-shaped restaurant Perfect for: a new fine-dining experience beyond the usual trappings of ritzy Hong Kong |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
