The art of eating: what better way for foodies to appreciate art than to dine amongst artworks in a beautiful curated space. As a tribute to Art Basel, art gallery-isque Bibo has joined forces with modern street artist Vhils to create a gourmet menu interpreted from the various art pieces by the artist. Chef Mutaro Balde, who is a personal friend of Vhils, created the four-course menu to go alongside several artworks by Vhils displayed for a limited time at the restaurant.
There is the white asparagus dotted with decontructed "egg mimosa", drizzled with beef jus and Parmesan foam to articulate Vhils' Diorama art collection, and the sautéed girolles with dry apricots, shallots and black olives that embody the Scratching the Surface collection.
The slow-cooked Sagabuta pork with cumin and carrot purée was deliciously juicy, although a bit underseasoned, while the poached sea bass with black truffle mash went down swimmingly amidst a robust buttery sauce, although a tad overcooked.
Ironically, our favourite dish of the tasting was the palate cleanser pre-dessert, which arrived in the form of sautéed apples with cinnamon, topped with a dreamy dollop of coconut sorbet. We loved it for its simple, straight-forward flavours. The layered crepe with hazelnut chocolate cream and vanilla ice cream was our least favourite dessert, as the "crepe" tasted rather like heavy undercooked dough, and the chocolate cream somehow tasted of orange rather than hazelnut. The white chocolate mousse, hidden under hazelnut cookie "rocks", served alongside cassis sorbet, ended the meal on a pleasant note thanks to its textural contrasts.
This tribute menu runs from now until April 3rd, and is priced at $1,250. A $200 donation to the arts foundation HOCA will be made from each menu purchased.
Bibo, 163 Hollywood Road, Sheung Wan, 2956 3188