Renowned local Chef Alvin Leung teams up with LUBUDS F&B Group to introduce Hong Kong’s newest farm-to-table concept, Cafe Bau.
An ode to Hong Kong, Cafe Bau is the city’s newest farm-to-table concept created by LUBUDS F&B Group and helmed by renowned “Demon Chef” Alvin Leung.
Deriving its name from Hong Kong’s national flower, the Bauhinia x Blakeana plant, Cafe Bau is set to reimagine dining experiences in the city by using the highest amount of locally sourced ingredients, a unique range of culinary innovation from Chef Alvin, and raise awareness of the importance of reducing carbon emissions.
With a history of supporting agriculture in Hong Kong – an ethos that Chef Alvin practices in his gastronomy – LUBUDS’ latest synergistic partnership aims to offer a refined dining experience to locals whilst demonstrating the value of eco-conscious practices.
Set in Wan Chai, Cafe Bau is the next evolution of Chef Alvin’s two-Michelin-starred restaurant Bo Innovation. With an elegant interior that pays homage to Hong Kong’s rich culture and Chef Alvin’s room, Cafe Bau offers a unique and elegant dining experience.
During its opening phase, Cafe Bau will be open for dinner service, offering a delicate 3-course menu or an exquisite 7-course tasting menu.
As Hong Kong’s vibrant F&B scene relies heavily on imported ingredients, many may not immediately take into consideration the high carbon costs of transportation alone. Cafe Bau aims to bridge this culinary gap through its bold and creative fine farm-to-dining experience.
Chef Alvin’s tasting menu is a thoughtfully-curated showcase of his interpretation of local ingredients and flavours through some of the restaurant’s feature dishes, starting with the vibrant Salt Roasted Beetroot with Pat Chun Vinaigrette, Candied Walnuts, and Charred Corn.
The Hand-cut Macaroni Cacio e Pepe with Preserved Clams and Crispy Chicken Wings follows, alongside the Grilled Squid with Spicy Shatian Pomelo Jam, Smoked Flounder Barley, and Squid Ink Chips. Diners can then enjoy the Catch of the Day with Local Bak Choy, Potato Puree, and Yangjiang Black Bean Vinaigrette followed by the Slow-cooked Oxen Brisket, sourced from Hong Kong farms, and accompanied by taro to match a red wine shallot sauce.
For dessert, guests can enjoy the palate-cleansing Sugarcane Juice Jelly with Seasonal Fruit and the Signature Custard Tart with Calamansi Crème Fraîche, Almond Crumble, and Caramel Sultanas.
Local produce continues to shine in additional dessert options including the Stem Ginger Gelato with Aromatic Poached Pear and the Honeycomb and Honey Gelato with Seasonal Fruit, which features fresh, sweet honey straight from local bee farms in Lam Tsuen.
Cafe Bau presents an augmented yet uncannily intuitive dining experience with creative, local elements leading its culinary narrative. The main dining area is adjoined by a semi-open kitchen so diners can revel in the artistry of the dishes they are serving.
Address: Shop 8, Podium 1/F, J Residence, 60 Johnston Road, Wan Chai
Alvin Leung: Face to Face with ‘Demon Chef’ Legend
8 Leading Food Entrepreneurs Disrupting APAC’s F&B Industry