Chef Alvin Leung and LUBUDS have unveiled Cafe Bau, a new farm-to-table concept in Hong Kong.
You’ll know Alvin Leung if you’ve been in Hong Kong for any length of time, if not for his food at Wan Chai eatery two Michelin-starred Bo Innovation, then for his antics, which included a planned boxing match with fellow chef Harlan Goldstein. Now, the English-born chef is back with an ode to Hong Kong using locally-sourced ingredients and mantra to reduce carbon emissions.
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The name Cafe Bau pays homage to the Bauhinia x Blakeana flower, an iconic emblem of the city and like that hybrid, will tap into the chef’s extensive travels, reimagining a dining experience with plenty of local ingredients and culinary innovation to be found across its three-course and seven-course dinner menus.
With its farm-to-table concept, Cafe Bau serves bold creative dishes, ranging from salt-roasted beetroot with Pat Chun vinaigrette, candied walnuts and charred corn; hand-cut macaroni Cacio e Pepe with preserved clams and crispy chicken wings; grilled squid with spicy Shatian pomelo jam; and smoked flounder with barley and squid ink chips.
The emphasis on local produce means fish is sourced from local fishermen, while the meat is from small-batch producers, giving a local twist to dishes like slow-cooked Hong Kong oxen brisket with starchy taro and a red wine shallot sauce; and roast Ping Yuen yellow chicken from the Northern Territories with wild mushrooms and homegrown Yi O rice from Lantau island, brined overnight in coconut milk overnight.
The Hong Kong nostalgia continues in the main dining room, where old photographs of the city hang on the walls, while an open kitchen elevates the dining experience. Alternatively, opt for the private dining room, which caters to ten, or a drink on the lush terrace.
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