Cafe Bau — Restaurant in Hong Kong Island

Cafe Bau, the brainchild of the self-proclaimed "Demon Chef" Alvin Leung, is a captivating new dining concept that transports you to a bygone era with its vintage brasserie charm. Nestled within its retro glam ambiance, this restaurant offers an enticing experience that combines exquisite beverages, traditional European fare, and innovative, adventurous dishes.

As you step into Cafe Bau, you're immediately captivated by its nostalgic atmosphere. The vintage brasserie decor, with its ornate fixtures and retro accents, creates a sense of elegance and sophistication. The bar, situated prominently in the center, is where you can witness the bartender's artistry as they craft impressive and delightful beverages. Whether you're in the mood for a classic cocktail or a creative concoction, the bar at Cafe Bau is sure to impress even the most discerning of cocktail enthusiasts.

Moving on to the food, Cafe Bau offers two enticing options: a 3-course menu for those seeking a taste of traditional European fare and an 8-course tasting extravaganza for those craving more innovative and adventurous dishes. No matter which option you choose, you can expect a culinary journey that combines flavors, textures, and presentation in a remarkable way.

One aspect that sets Cafe Bau apart is its focus on utilizing local produce, particularly oysters and fish. The incorporation of these fresh ingredients adds a delightful touch to the dishes, enhancing their flavors and elevating the overall dining experience. From succulent oyster preparations to expertly cooked fish dishes, the menu showcases the chef's skill in showcasing the best of what the region has to offer.

The service at Cafe Bau is characterized by its off-the-cuff and to-the-point approach. The staff members are attentive, knowledgeable, and efficient, ensuring that your needs are met promptly and professionally. While the service style may not be overly formal, it aligns well with the restaurant's overall ambiance and complements the relaxed and casual atmosphere.

In conclusion, Cafe Bau offers a truly unique dining experience that seamlessly blends vintage charm with culinary excellence. From the retro glam ambiance to the masterfully crafted beverages and the delectable food options, every aspect of your visit is sure to leave a lasting impression. Whether you opt for the traditional European fare or the more innovative tasting extravaganza, Cafe Bau promises a memorable culinary adventure. So, if you're looking to indulge in a delightful fusion of flavors and immerse yourself in a captivating atmosphere, Cafe Bau should definitely be on your list of must-visit restaurants. One note is that the music playlist can definitely be improved. Music is so important for dining and the playlist on that night was really not...

In the vibrant culinary landscape of Wan Chai, Cafe BAU emerges more than just another restaurant, crafted by the "Demon Chef" Alvin Leung and Executive Chef Kasey Chan. Having already made waves with his two Michelin-starred Bo Innovation, Leung brings his creativity to this spot, challenging traditions and redefining Hong Kong's gastronomic experience.

At the heart of Cafe BAU lies a profound commitment to sustainability and local craftsmanship. By embracing a farm-to-table philosophy, the restaurant celebrates the rich diversity of Hong Kong's local produce. The signature roast Ping Yuen yellow chicken with wild mushrooms captures this echo, telling the story of local flavors through expert technique.

The interior design blends industrial chic and vintage charm. Copper light fixtures cast a warm glow over mid-century modern furniture, creating an inviting atmosphere that's both sophisticated and relaxed - much like the food itself.

✧ 𝘽𝙡𝙪𝙚 𝘾𝙧𝙖𝙗 𝙅𝙚𝙡𝙡𝙮 (7/10) Blue crab and burrata meet heirloom tomato jelly, creating a delicate interplay of textures. The plum wine emulsion adds an unexpected yet harmonious twist to this inventive composition.

✧ 𝙅𝙞𝙣𝙜𝙖 𝙎𝙝𝙧𝙞𝙢𝙥 𝙈𝙞𝙡𝙡𝙚 𝙁𝙚𝙪𝙞𝙡𝙡𝙚 (8/10) Half-raw shrimp nestles against crispy waffle biscuits, with gado gado sauce revealing layers of red curry and coconut. The dish plays between savory and sweet, with subtle hints of condensed milk and peanut evoking memories of childhood checkered cakes.

✧ 𝙋𝙖𝙩 𝘾𝙝𝙪𝙣 𝙋𝙤𝙧𝙠 𝙆𝙣𝙪𝙘𝙠𝙡𝙚 “𝙕𝙖𝙢𝙥𝙤𝙣𝙚” (8.5/10) It reimagines the traditional 豬腳薑. The knuckle was remarkably tender and boneless. Most ingeniously, the Pat Chun emulsion acts as a balancer, neutralising the vinegar's aggressiveness while complementing the pork. Ginger's sharp notes cut through the meat's richness and creates a balance that speaks to both tradition and innovation.

✧ 𝙏𝙝𝙧𝙚𝙖𝙙𝙛𝙞𝙣 (7/10) The fish showcases delicate technique - a crispy thin skin gives way to tender fish, accompanied by a hearty minestrone, black garlic purée, couscous, and mixed peas.

✧ 𝙃𝙪𝙣𝙜 𝙒𝙖𝙣 𝙁𝙖𝙧𝙢 𝙋𝙞𝙣𝙜 𝙔𝙪𝙚𝙣 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 (8/10) It emerges as the pinnacle of the meal. Three mushroom varieties create an earthy backdrop for the poultry. Having pre-soaked in coconut milk, the chicken has impossibly thin and crispy skin, while the meat remains tender, even in the often-dry breast section. The accompanying local Yi-O rice, deeply infused with the chicken's essence and mushroom complexity, becomes a revelation in itself.

✧ 𝘿𝙚𝙨𝙨𝙚𝙧𝙩 (7/10) A final flourish - the unexpected trinity of black bean, black garlic and caramel creates a dessert that defies conventional sweet expectations. Overall balanced and...

📝 Underwhelming Birthday Dinner Celebrated my birthday at Cafe Bau with my husband, hoping for a refined tasting menu experience. Unfortunately, several aspects fell short—from ambience to wine service—making the evening less enjoyable than expected.

💡 Ambience & Setting Spacious interior, but tables were placed quite close Lighting was uneven, making photography difficult Photos came out with strange color tones due to poor light balance 📸 Not ideal for capturing special moments

🍷 Wine Pairing – A Missed Opportunity No introduction or explanation from the sommelier Wines weren’t described, nor paired thoughtfully with the dishes Felt disconnected from the meal 🍷 This part of the experience was especially disappointing

🍽️ Tasting Menu Highlights & Lowlights 🦀 Blue Crab Jelly Taste: Acceptable Presentation: Confusing and lacked visual appeal 📷 Hard to identify what I was eating

🍤 Kuruma Shrimp Millefeuille Texture: Tough millefeuille layers Flavour: Rich sauce didn’t match the seafood well 🧠 Conceptually interesting, but not well executed

🐖 Pat Chun Pork Knuckle Taste: Up to standard Creative use of sweet vinegar and egg yolk foam 💡 Appreciated the local twist, though not a standout

🐟 Catch of the Day Taste: Fresh and well-balanced Technique: Caramelized fish skin was a highlight 👍 One of the better dishes

🍧 Sorbet Taste: Nicely balanced sweet and sour Texture: Refreshing crunch from snow fungus 🌿 A pleasant interlude

🍗 Ping Yuen Chicken Presentation: Beautiful and aromatic Taste: Chicken was slightly firm, mushrooms minimal 🍄 Visually appealing, but lacked depth

🍮 Dessert – Black Bean, Black Garlic, Caramel Emulsion Taste: Rich but overly sweet Presentation: Felt rushed and unrefined 🎨 Tart lacked finesse

🍬 Petit Four Only two items: orange liqueur jelly + chocolate Both overly sugary 🍫 Not a strong finish

While there were moments of creativity, the overall experience didn’t meet expectations for a special occasion. The lack of wine service, inconsistent presentation, and ambience issues made it hard to fully...