Street Art Meets French Fine Dining at Bibo

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By Juliet Lee / 5th December 2016

There are two universal truths: art is food for the soul; and cooking itself is an art form.
Bibo marries these two pleasures of life in its truly unique art-gallery-cum-restaurant concept, an international first and a standout foodie destination within Hong Kong’s dining scene.

A hidden treasure in the heart of Sheung Wan, Bibo was brought into reality in a vision and passion for combining the best of contemporary street art with exquisite French cuisine.


“Bibo is the embodiment of a dynamic, groundbreaking realization of art, in all forms”

As you walk in through the striking entrance and descend the flight of marble steps, it will feel as though you have stepped into another world.

You cannot help but feel a sense of awe and wonderment as your gaze travels across the myriad of stunning masterpieces and installations that adorn the restaurant gallery space.

The pure love of art is at the core of Bibo’s concept. Artists and creatives were invited from all around the world to freely express themselves on the canvas that is the restaurant space, creating one-of-a-kind installations directly on the walls, alcoves, ceilings and doors.


To name a few, Bibo has collaborated with Vhils, Invader, JonOne, Stohead, Kaws, JR, Mr Brainwash, Ella & Pitr, Mist, MadC to hangings and works by Banksy, Jean-Michel Basquiat, Damien Hirst, Daniel Arsham, Jeff Koons, King of Kowloon, Shepard Fairey, Takashi Murakami, and Yayoi Kusama.

An ongoing and ever-changing project, Bibo also updates its space with new art pieces from time to time. The latest project showcased over 20 masterpieces by French street artist Invader last year.

C215 et Invader - Bibo - Hollywood Street - Hong Kong

The 1930s style interior design evoke a classic glamor that serves as the perfect backdrop for Bibo’s eclectic collection of street and contemporary art, while also creating an elegant and comfortable ambience in which to serve French cuisine.

A Parisian balance between form and function, Bibo’s interior tells a story of an imagined train company. Complex lighting systems are reminiscent of train signal lights. Brass pipes that run along the arched ceilings are a nod to subway ventilation systems and networks, while sliding train carriage doors are given a luxe update in washes of gold.bibo_rd-bar-1

Bibo’s appreciation for French Art Deco is evident in its pastiche of modernist sensibilities, the bold colors of Fauvism, structured geometric forms and emphasis in fine craftsmanship using exuberant materials.

Splendid craftsmanship can be seen in the modern-yet-opulent burnished brass piping; the layers of unevenly stacked marble that form the bar as a reference to abandoned construction sites; the polished wooden floors in distinctive traditional patterns of Herringbone, Anjou, Versailles; and the dining tables fashioned from gently misaligned buffed stone slabs.

The interior’s upscale industrial modernity is punctuated by rich details in the teal velvet and leather seating, coordinating lacquered windows and metallic gold detailing.


This is all boldly contrasted with the raw fearlessness of contemporary street art in the form of graffiti-splattered walls, playful sculptures and captivating avant-garde paintings and installations by world-renowned artists.

All in all, Bibo exudes understated luxury, cultural refinement and edgy opulence that is unlike anything else in Hong Kong.


To Executive Artist Mutaro Balde, cooking is an art – one where you conjure from your imagination and materialize onto the plate your culinary invention.

Known for his progressive approach to haute cuisine, Mutaro’s philosophical approach to food is this: “my passion is to cook, create, innovate and change.” Mutaro is further driven by the shared emotions and joy that he brings to people through his food.


Influenced by the art exhibited throughout the restaurant gallery, Mutaro frequently talks to the artists to discuss the colors and presentation of his creations as part of his artistic process, and sourcing only the finest quality produce to make them.

Like each stroke of a painting, every element is intentional in its creative culinary manifestation. Every dish is a masterpiece in itself – a harmonious union of color, taste and texture.


Let Bibo take you on a multi-sensorial journey of visual and gastronomical delight this festive period with their new seasonal menu.

Kick off with Chef Mutaro’s famous Le Foie Gras de Canard ($180), featuring mouth-watering duck liver poached in a mushroom broth, enhanced by an aromatic blend of girolles and kabu (Japanese turnips).


Seafood lovers should follow with Le Homard Bleu de Roscoff ($560). Brittany lobster, a seasonal highlight, is  roasted with seaweed butter and served with a side of buckwheat cooked like risotto, a nutty sunchoke purée and crisp autumn truffle.


Le Colvert en 2 services ($980) is a must try. A whole wild mallard duck is roasted with fragrant spices and is served two ways – the breast sweetened with red wine-poached figs, kabu and pommes souflées, and the legs with an invigorating arugula salad.

The duck showcase was inspired by the French Christmas classic vin chaud, while the spices used brings to mind the soothing flavors of mulled wine. A superb choice for the holiday season!


Cocktail connoisseurs must not miss out on Bibo’s signature cocktails. Award-winning Liquid Graffer Timothy Ching heads the Le Comptoir de Bibo as its  Bar Manager, and he is known for crafting cocktails using unusual and complex ingredients – such as vintage spirits, homemade syrups and decoctions – many of them a “recreation of early-century forgotten classics.”el-cuban-padre-compressed

A finalist at the 2017 Bacardi Legacy Cocktail Competition Hong Kong and Macau, El Cuban Padre ($150) is a spirited infusion of Bacardi Oro Gold rum, Oloroso Old Sherry, green chartreuse, Griottines cherry juice and Regan’s orange bitter.

Garden of Eden ($140) is an revitalizing concoction of ketel one vodka, zesty arome orange shrubb, pink grapefruit and sparkling tonic.


Bibo boasts an impressive and extensive collection of over 600 bottles of exclusively French wine, offering a good mix of classic, new and premium French wines that come from both famous and up-and-coming producers.

Bibo’s Greater China’s Best Sommelier Wallace Lo has hand-picked some of the finest vintages to perfectly complement Chef Mutaro’s seasonal menu for your enjoyment this winter.

The Loire Valley Clau de Nell Anjou Cabernet Franc 2012 ($200 glass, $940 bottle) is a biodynamic fruity and round-bodied red, which makes an ideal pair with the aforementioned wild duck dish.

From a relatively new vineyard helmed by three leader winters in Northern Rhône, Les Vins de Vienne Condrieu 2012 ($270 glass, $1,300 bottle) is characterized by its rich and aromatic blend, with floral and fruity notes of peach and jasmine; that will go extremely well with the foie gras.


End your meal on a high note with one of Head Pastry Chef Hyunju Ham’s spectacular desserts. La Pomme Rose ($110) is a refreshing plate of Pink Lady apple fashioned in a charming bouquet upon a bedding of light puff pastry, smooth almond cream, and complemented with a zesty kalamansi sorbet.


Bibo invites its diners to experience art in all forms in a new and different way that is sure to leave you spell-bound and inspired.

Restaurant info

Address: 163 Hollywood Road, Sheung Wan, Hong Kong
Telephone: (+852) 2956 3188

Opening Hours:
Lunch: 12pm-3:30pm
Last order: 1:45pm
Brunch: 11:30am-3:30pm
Dinner: 6:00pm