Dining Concepts and renowned chef Magnus Hansson bring an American brasserie to Pacific Place, with dishes that sing of flavours, paired with cocktails curated by Joseph Boroski.
Text by Cherrie Yu
Dining Concepts partnered with renowned Swedish chef Magnus Hansson to open Bizou, his first Hong Kong restaurant, at Pacific Place. The refined and comfortable space is divided into a large and small dining area, the latter faces the bar (Joseph Boroski is the consultant mixologist), a private room, and an “outdoor” space that overlooks the mall.
The compact American brasserie-focused menu is categorised into starters, salad, pasta, meat, chicken, fish, sides and desserts. For starters we couldn’t decide which was better: the grilled octopus ($158) served with a herbaceous mint jalapeño hummus or the perfectly cooked Boston-style crab cake ($188) served with a fiery spicy mayo to tantalise the taste buds. Next, we had the “deconstructed” Brussels sprouts salad ($108), which we loved. The sprouts were shredded and topped with melted parmesan cheese to add depth to the dish and was served with a spicy finish. For mains, we tried the tender organic herb marinated chicken ($188/half) – sitting in a pool of herbaceous jus, the bird is executed perfectly; the skin crisp, the meat tender, and juicy – and the Casarecci alla amatriciana with guanciale ($178) is comfort food on a plate – the tomato and garlic sauce aromatic with great texture from toasted breadcrumbs. Let’s not forget Hansson is a master chocolatier, pastry chef and baker, so do order the gooey chocolate cake ($98) and the tart almond apple cake ($78). And fight for the complimentary bread – the bread is soft and warm, the crust flaky and buttery.
Go if you’re looking for solid American fare without paying an arm and a leg. The handsome setting and well-curated wine list make it a great location for a relaxed dinner or business meals.
Spending: $1,400, dinner for four
Highlights: grilled octopus, Boston-style crab cake, gooey chocolate cake
What else: lunch buffet starts at $148 per person, and includes a selection of salads, cold items and desserts
Tel: 2871 0775