One of Hong Kong’s most promising young chefs is branching out.
Sebastian Lorenzi, who most recently served as chef de cuisine at one-Michelin-starred Arcane under Shane Osborn, now brings his years of gathered experience from Arcane and previous posts at Belon, Dinner by Heston Blumenthal, Seasons by Olivier Elzer, and L’Atelier de Joël Robuchon to Té Bo, an elegant European fine-dining spot at 1880 Social.
Melding French culinary traditions with his Swiss-Filipino heritage and passion for Asian ingredients, the executive chef takes a spirited approach to the design of the culinary programme that emphasises his international experience. Té Bo’s dream team consists of Lorenzi, general manager Francois Ferrand, and sommelier Joffrey Poussade; their three-pronged approach to achieving above-and-beyond hospitality shines through in the warm service, thoughtful recommendations, and accomplished cooking.
Flavour-forward, seasonally driven cuisine is the heart of Té Bo, presented through an à la carte menu, lunch and dinner tasting formats, and exquisite plating that puts delicate artistry on showcase. Lorenzi sources premium ingredients from around the world as and when they become available to craft such courses as the three-yellow chicken assemblage consisting of cromesquis, neck boudin, kale, sweetcorn, and smoked mayonnaise, using the local fowl for multiple aspects of the dish.
A trio of amuse-bouches explore textures, forms, and nuanced flavour profiles—the Xinjiang chestnut pumpkin beignet, for one, encourages appreciation for uncommon ingredients. Reimagining the classic lobster roll through a lens of sophistication, the lobster and avocado with yuzu, horseradish gel, and Oscietra caviar is delightfully sweet, nutty, and briny. Té Bo’s langoustine is a crisp treat, wrapped in a crust of stringy kataifi pastry and served atop a creamy coconut and coriander sauce, and the lightly sweet amadai with beautifully crisped scales, achieved through the matsukasa-yaki technique, sits on a base of baby leeks, pickled chanterelles, and a sauce of fennel cream and dill—a tasteful interlude.
Lorenzi swears by ravioli on the tasting menu, and Té Bo would not be complete without one. His beef cheek “raviolo” is a personal favourite; the cooked meat is flaked and emulsified with a black-pepper sauce, confit onions and garlic, and onion mayonnaise to serve as the filling of the stuffed pasta, along with a slice of foie gras. Honey tuile and lemon gel crown the striped raviolo, and the dish is served with a Jerusalem artichoke sauce—a complex, moreish bite that embodies the restaurant’s respect for classical cooking while breaking new ground through creative exploration.
Ending on a sweet finish, the pineapple dessert features a yuzu crémeux punctuated with chunks of the fruit, perched on dots of chilli lime meringue and topped with stracciatella ice cream. All the above and more to be enjoyed within just two hours for dinner, with a first-rate wine pairing encompassing references from French, Italian, Chinese, Australian, and Argentinian vineyards, or a refreshing non-alcoholic wine selection from Non.
Bangkok-based designers from Avroko were tapped to lend their magic to the interiors. Floor-to-ceiling wine cabinets, Art Deco silhouettes, and a handful of two- and four-tops set the scene, but it’s the 14-seat, omakase-inspired marble counter—shaped like a half-moon and the undeniable centrepiece of Té Bo—that you will want to book to watch the chefs at work.
2/F,1880 Social, Two Taikoo Place, 979 King’s Road, Quarry Bay, Hong Kong
Tel: (+852) 3610 8185
All images courtesy of Té Bo.
