Just opened on the ground level of Pacific Place, American brasserie Bizou was designed by award-winning Shanghai-based firm Neri & Hu Design.
Seating 130 diners, the restaurant features a walnut-wood interior with dark furniture, marble table tops and sectioned seating for intimacy.
Its cuisine is in the hands of Michelin-starred Swedish chef Magnus Hansson, with the bar run by mixologist Joseph Boroski. Hansson is one of the creative minds behind ABC Kitchen, the New York City restaurant pioneering sustainable farm-to-table dining. Every dish on his seasonal menus will focus on all five Bizou taste points – sweet, sour, salty, bitter and umami. The mains are divided into four main categories: red meat, chicken, fish and pasta.
Hansson is also a pastry-maker, and his desserts will showcase sweet and salty flavour combinations.
Bizou is being introduced by Dining Concepts, which specialises in developing quality dining experiences in Hong Kong. Founded by entrepreneur Sandeep Sekhri in 2002, it has a portfolio of more than 25 restaurants and lounge bars, including Gordon Ramsay’s Bread Street Kitchen and London House, Le Pain Quotidien and Alto.
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