Ensconced within Admiralty’s prestigious Pacific Place shopping complex in Hong Kong, Bizou is the latest gastronomic venture from the celebrated Dining Concepts team and showcases the considerable talents of Chef Magnus Hansson, with his slick interpretation of classic American brasserie dining.
Chef Magnus has an international reputation for his high-quality menus built on the farm-to-table philosophy and, since the very first whisperings around Pacific Place, people have been anticipating great things of his new 130-capacity eatery and bar.
Extremely welcoming, the Neri & Hu design is a blend of light wood, brass lights and simple but comfortable seating. The concept makes it easy for guests to either lounge and relax with cocktails at the bar, enjoy a light lunch, or take a leisurely dinner with friends or family. There’s a private room too, ideal for small group events or even private business dining.
The first thing one notices is that everything at Bizou appears unpretentious and homemade; from the bread in the oven or the ice cream in the fridge to the simply cooked salt-and-butter caramelised steak on your plate. Not that the plating is unattractive, far from it, but nothing seems overcomplicated, Hansson’s plan, one feels, is to allow the quality of the produce and the natural cooked and raw flavours, to do the talking.
With Bizou, Hansson has set out to provide Hong Kong with something distinctive using only what’s in season and is, as always, particular about not using produce that might have been exposed to chemicals. In fact the vast majority of ingredients are imported and the result is a laconic but marvellous menu that draws its influence from the exceptional New York gastronomic scene and its perhaps unparalleled culinary diversity.
Every dish on the menu oozes quality. From the starter menu, we adored the smoky charred taste of the grilled octopus served up with crispy potatoes, olives and young celery, which balanced beautifully with the mint and jalapeños-flavoured hummus with extra virgin olive oil and lemon.
On the lighter side, the salad choice was creative and appetizing – check out the Brussels sprout and white cabbage salad with fresh oregano, shaved parmigiano, avocado and, adding a little bite and texture, lemon, sea salt, black pepper and toasted pumpkin seeds. From the mains choose from a hearty selection of pasta, meats and fish. The New York-style aged grass-fed chargrilled burger topped with gruyere cheese, avocado, chipotle aioli, crispy onions and chicory is exceedingly popular.
Being fans of quality fish, our favourite was probably the oven-roasted Norwegian salmon, however this delicate dish got pushed close by the taste and tenderness of the slow-braised boneless short ribs in red wine. Served with smooth and creamy potato puree, Chinese broccoli and fresh horseradish, it’s a dish that clearly displays the chef’s farm-to-table philosophy.
As you order we strongly suggest you keep an eye on the dessert menu. Small, but perfectly formed, it features delights like the coconut chocolate bread pudding served with a dollop of homemade ice cream and the Scandinavian-influenced almond apple cake served with cardamom ice cream decorated with a wafer-thin slice of fruit.
The à la carte menu is supplemented by a range of set lunch options, all of which include the buffet with its salads, cold cuts and desserts. At the bar, the more than ample wines and spirit selection is supplemented by a selection of excellent cocktails and mocktails, as well as a selection of terrific teas and coffees.
Bizou American Brassiere
Shop 132, L1, Pacific Place,
88 Queensway, Admiralty, Hong Kong
T: (+852) 2871 0775
