[2025 Hong Kong Restaurant] Travel Guide for CAFE BAU (Updated Oct)

- 𝐑𝐞𝐧𝐚𝐢𝐬𝐬𝐚𝐧𝐜𝐞 Feast of the New Era💃🏼 I recently had the pleasure of participating in a cultural renaissance celebration for the taste buds, hosted by LUBUDS Group and five major F&B brands in FWD 1881 Mansion. 🎨 With the theme of "A New Era Feast," this year's menu design blends the unique characteristics of each restaurant with a fusion of culture and craftsmanship. The menu showcases signature dishes from a hidden bar, Chinese restaurant, Michelin-starred chef's restaurant, and Italian bistro and steakhouse, all in one place, a feast for the taste buds. 𝙒𝙚𝙡𝙘𝙤𝙢𝙚 𝘿𝙧𝙞𝙣𝙠𝙨 🥂Sileni, Marlborough, New Zealand Sauvignon Blanc With aromas of lime and tropical fruits and pleasant acidity, this wine is refreshing and crisp, a light prelude to a feast. 1𝙨𝙩 𝘾𝙤𝙪𝙧𝙨𝙚 🥬Crispy Bean Curd Skin with Mixed Vegetables by Houyuan Houyuan's signature appetizer – Smoked Tri-Color Goose. Deep-fried tofu skin, delicately wrapped with lettuce, shiitake mushrooms, and shredded radish. A light smoky aroma, the skin is crispy and fragrant, while the inside is crispy and fresh, offering a multifaceted flavor. The aroma of beans and the sweetness of the vegetables complement each other. 🥩Steak Tartare by PALCO ITALIAN STEAKHOUSE A classic French delicacy: beef tartar – rich in flavor, with the natural sweetness and savory taste of the beef, moist but not greasy. 🐟Beignet with Caviar by CAFE BAU Caviar Beignets - A Chinese-style Western pastry. The crispy crust reveals a burst of salted egg yolk lava upon biting into it. Paired with a rich, Shanghai-inspired caviar topping, the salty, fresh caviar blends beautifully with the creamy aroma of the beignets, creating a distinct layer of flavor. 2𝙣𝙙 𝘾𝙤𝙪𝙧𝙨𝙚 𝙗𝙮 Back Garden 🐣Chilled Chicken in Chinese Hua Diao Wine & Wintermelon with Dried Sweet Plums Drunken Chicken Jelly with Hua Diao Wine and Preserved Plums and Winter Melon - This cube-shaped drunken chicken jelly is exquisitely presented. The chicken skin is crisp and tender, with a rich Hua Diao wine aroma that's gentle and non-overpowering. The preserved plums and winter melon offer a refreshing, sweet, and savory combination, offering a balanced blend of wine, freshness, and sweet and sour flavors in every bite. 𝙎𝙤𝙪𝙥 by PALCO ITALIAN STEAKHOUSE 🦞Lobster Bisque Lobster Bisque — Simply put, super! Rich! Rich! The bisque is golden in color and smooth in texture, featuring a rich blend of shrimp paste and cream. It's fragrant yet not greasy, and the shrimp is sweet and savory, enhancing the umami flavor. 𝙋𝙖𝙨𝙩𝙖 by PALCO ITALIAN STEAKHOUSE 🥟Black Truffle Cheese Spinach Egg Ravioli Black Truffle Cheese Spinach Egg Ravioli — I love wontons with thin skin. The egg yolk pours out once you crack it, and the filling is filled with spinach and cheese. The savory flavor of the egg and cheese blends seamlessly with the rich black truffle filling. The flavors are harmonious and not greasy. A rare and delicious wonton! 𝙈𝙖𝙞𝙣 𝘾𝙤𝙪𝙧𝙨𝙚 by CAFE BAU X LUMA 🐣Hung Wan Farm Ping Yuen Chicken Morel & Black Termite Mushroom, Yi O Rice Hongyun Farm Plain Chicken — As delicious as ever🤤 Using locally raised plain chicken, free of added hormones and steroids. The skin is crisp and non-greasy, while the interior is tender and juicy. Paired with morels and wild mushrooms, the chicken is made with 2-Ao Miso sun-dried chicken fat, while also boasting a rich wild mushroom flavor. 🍷Richard Hamilton, McLaren Vale, Australia, Shiraz The wine is relatively full-bodied, with notes of blackberry, black pepper, and a subtle smokiness. The rounded tannins perfectly complement the fresh aromas of the chicken and wild mushrooms. 𝘿𝙚𝙨𝙨𝙚𝙧𝙩 by CAFE BAU X LUMA 🍰Chestnut Mille Feuille Chestnut Mille Feuille — Golden and crispy crust, smooth and creamy chestnut paste inside. Perfectly sweet without being cloying. Paired with crispy meringue and local brand Kowloon Wei Kee milk. The ice cream is rich and creamy with a rich, layered flavor. 𝙋𝙚𝙩𝙞𝙩 𝙁𝙤𝙪𝙧 by CAFE BAU X LUMA 🍫Matcha Madeleine & Chocolate The madeleine is soft and fluffy with a matcha white chocolate coating. A bit sweet aftertaste; I wish the matcha flavor was stronger. 🤤 📍Cafe Bau (Tsim Sha Tsui) G/F, Main Building, FWD 1881, 2A Canton Road, Tsim Sha Tsui 📍LUMA (Tsim Sha Tsui) Ground Floor, FWD 1881 Mansion, 2A Canton Road, Tsim Sha Tsui 📍Palco Italian Steakhouse (Tsim Sha Tsui) 1/F, FWD 1881 Mansion, 2A Canton Road, Tsim Sha Tsui 📍Back Garden (Tsim Sha Tsui) Ground Floor, FWD 1881 Mansion, 2A Canton Road, Tsim Sha Tsui 📍THE CELL (Tsim Sha Tsui) Ground Floor, FWD 1881 Mansion, 2A Canton Road, Tsim Sha Tsui - #lamchelin #lamchelin_tst #lamchelin_cantonese #1881heritage #Tsim Sha TsuiFood

Wan Chai "Cafe Bau" 🇭🇰 | Michelin-starred International Cuisine✨ 🌟Must-Try Chicken🌟 💰$1,000 - $1,500💰 Tasting Menu 8 Courses $1288 🦀Blue Crab Jelly Blue crab takes center stage, delicate blue crab meat embedded in a pale golden jelly. Served with homemade yogurt and heirloom tomato jelly. The oceanic sweetness of the blue crab meets the natural sweet and sour flavor of the tomato🍅. Clearly layered, vibrant colors, and a refreshing and elegant feel. 🦐Jinga Shrimp Mille Feuille Combining French mille-feuille with Southeast Asian flavors, the dish features layers of crispy fried shrimp cakes and slow-cooked prawns. The prawn tartar has a slightly minerally, salty flavor🌊. The texture combines the chewy texture of raw shrimp with the smooth texture of cooked shrimp. Paired with classic Indonesian peanut sauce, it creates a multi-layered contrast. 🌫️Tofu Soy milk-based custard with a rich soy aroma 🫘 Thick texture, smooth texture, and melt-in-your-mouth flavor Local Hong Kong minced pork with a succulent and sweet texture The aroma of Sichuan peppercorns and fermented black bean paste creates a distinct layer of spiciness Added to this is the rich, fatty foie gras 🪿 The pan-fried, crispy exterior contrasts with the mousse-like texture of the interior. The spicy and savory flavor contrasts with the smooth texture of the soy milk 🌶️ 🫚Pat Chun Pork Knuckles ❣️ A refreshing twist on traditional pork knuckle and ginger. The knuckle is deboned, slow-cooked, and shredded to form a patty 🫓 The exterior is pan-fried until slightly crispy, while the meat is soft and juicy. Using local first-cooked eggs, the pork is confited with eight-treasure sweet vinegar at a low temperature. The texture is as smooth as runny pork, complemented by a sweet vinegar foam. The light sweet vinegar foam balances the greasiness 💭 A fusion of sweet and salty flavors Intricately pickled candied ginger is sliced ​​and crisped, adding a sweet and sour crunch to the dish. 🥰🥰 🐟Daily Fresh Fish Using fresh local horsehead fish, seared over high heat. 🔥 The skin is evenly golden, crispy on the outside, and amber-colored edges. The instant you bite into it, you'll experience a crisp, nutty aroma. 🌰 The fish is tender yet springy, with the characteristic sweetness of deep-sea fish. White kidney bean puree adds a rich texture. A drizzle of bouillabaisse creates a rich seafood flavor. 🌊🌊 🍧Red Date Sheba A rich red date aroma with just the right amount of sweetness. The natural molasses flavor of the red dates is fully displayed, yet not cloying. A subtle dried longan aroma emerges in the middle, and a hint of herbal angelica lingering on the finish. ☘️ 🐣Hung Wan Farm Ping Yuen Chicken Morel +$450 2/pp❣️❣️ Using local Fanling Fortune Farm Plain Chicken🐥 Marinated in a broth made with over a dozen ingredients, steamed, and then air-dried. Baked to a golden brown, the skin roasted until crispy and golden. The aroma of fat bursts with every bite💥 The meat is tender and smooth, with crispy skin and tender bones, and the fat is rich. ✨ Added with morels and black-skinned capsicum mushrooms, their unique nutty aroma blends beautifully with the chicken fat. The Lantau Island 2-au-loin chicken absorbs the essence and mushroom aroma of roast chicken. The texture is smokier, rich yet not greasy🥰🥰🥰 Perfectly showcases the triple charm of crispy skin, tender meat, and a rich sauce flavor. ☕️Coffee Tart With a coffee tart base, the crispy tart is tinged with the bitter aroma of coffee. The coconut ice cream is smooth and refreshing with a refreshing coconut flavor without being overpowering. Topped with a rich coffee sauce and amber caramel, the aroma of dark roasted coffee is a delight. A delightful blend of sweetness and coconut 👍🏻👍🏻 🌱Pineapple Smooth mascarpone mousse with a cloud-like, fluffy texture. Rich, creamy yet not overpowering 🥛 Paired with refreshing pineapple sorbet❄️ Garnished with lime zest and fresh basil leaves, the overall palette is bright and refreshing. 🍎Apple Mille Feuille A dessert that blends Hong Kong nostalgia with Italian craftsmanship. Kowloon Wei Kee Milk Gelato🍦 And the warm, crispy texture of freshly baked mille-feuille. A thrilling alternation of hot and cold 🔥🔥 Cinnamon applesauce retains a slightly crunchy texture ⚡️ ✨Highlights Bred by Michelin-starred chef Alvin Leung and Executive Chef Kasey Chan, they strive to create unique cuisine using local Hong Kong ingredients 🍴 Taste 👅: 4.48/5❤️ Ambience 🏠: 4.17/5 ❤️ Service 🗣️: 4.15/5 ❤️❤️ Return Rate: 4.39/5 ❤️❤️ ⏰ Mon - Sun 12:00 PM - 3:00 PM | 6:00 PM - 10:00 PM 📍 Shop 8, Podium 1/F, J Residence, 60 Johnston Rd, Wan Chai #HongKongCheckIn #HongKongFood #HongKongDelights #WanChai #WanChaiFood

                   —— Café BAU 🇭🇰 Michelin-recommended Fine Dining restaurant located in Wan Chai🌺 Supervised by Michelin chef Alvin Leung and managed by Chef Kasey Chan Insist on using local ingredients to design dishes and tell Hong Kong stories with Hong Kong ingredients The restaurant is elegantly decorated and decorated with old Hong Kong photos The whole layout has a very elegant old Hong Kong feeling, full of local sense🇭🇰 As each dish that night was quite exquisite and innovative and had a familiar taste Perfectly leveraged Hong Kong cuisine satisfaction 💯🎉 ✨主厨品尝菜单（$1188/8道菜） 𝗕𝗿𝗲𝗮𝗱 🍞 At first there was Sourdough with local olive mousse sauce which unexpectedly went well 𝗔𝗺𝘂𝘀𝗲 𝗕𝗼𝘂𝗰𝗵𝗲 🦐 Finger Food - Shrimp Spring Roll Use spring roll thin skin rolled with dried cherry shrimp and topped with earth fish soup jelly A small piece has brought a fishing village flavor like eating a bowl of wonton noodles feeling 🤣 🦐 Jinga Shrimp Mille-Feuille Base Shrimp Tatha Layer Cake - It was an unthinkable combination that could be so delicious One layer is basil shrimp tatar one layer is avocado puree mayonnaise with shrimp sauce It makes the shrimp freshness greatly improved the freshness and sweetness are very prominent and also the pepper oil aroma 🍚 Rice Porridge Local rice and kombu are boiled to create local-style stir-fried rice tea There are also fried kombu with ginger and goji berries and shrimp It tastes quite like wine balls and the texture is very soft🥰 🐽 Pat Chun 猪脚 ‘Zampone’ It made me, who is always afraid of sourness, fall in love with pork leg ginger 🌟🌟🌟🌟🌟 This is "pork leg ginger" made in Chinese and Western style - using all the raw materials of pork leg ginger The pork hands were chosen to be full of collagen. The meat was cooked very soft and seasoned And the bottom is covered with mashed potatoes inside there are also newborn egg yolk egg fragrant smooth Of course, there is no need for diced ginger and pork leg ginger extract—Bazhen Sweet Vinegar Wanted to say used to make foam is really a great practice 👍🏻 And the ginger and sweet vinegar flavors become a little subtle I never thought that pork leg ginger can be made so exquisite and delicious! ❤️ 🍄 Mushroom Consomme Black Truffle Beef Liver Mushroom Clear Soup - Mushroom wrapper filled with chicken liver mousse Served with Yunnan ham strips and plenty of seasonal black truffles😍 Although it is said to be clear soup but the soup is extremely rich and delicious!! 🦪Braised Local Mussels Use local mussels + squid hydroponic vegetable buns + honey beans + oil-sealed tomatoes Drizzle with the bubble sauce made from apricot and fish bones The flavor of the apricot is very prominent. The overall taste is very rich 𝗦𝗼𝗿𝗯𝗲𝘁 🍧Sand slag sorbet - there is Shatin pomelo underneath. Clear your mouth before eating the main course Personally, I quite like this approach not overly sweet and very fresh 𝗠𝗮𝗶𝗻 🐣红湾农场平园鸡（补充+$450/2人） Finally came the most famous grilled local plain three yellow chicken with lamb belly mushroom rice Select hormone-free free-range chicken from local farms in Fanling The chicken was pre-treated with coconut juice for 24 hours to preserve the original flavor of the chicken The chicken is crispy on the outside and tender and juicy on the inside. It's fragrant but not greasy The rice base is made of local two Australian rice, the texture is smoother and absorbs the essence of the grilled chicken The mushroom fragrance is very good 2 people eat very full 🤰🏼 𝗗𝗲𝘀𝘀𝗲𝗿𝘁 🍨Fig-infused The petals made with dehydrated carrot flakes are very simple and beautiful I like the addition of blood orange and bergamot inside. It tastes sweet and sour and refreshing 🍨Coconut and Pineapple Mochi with Red Dates Pineapple Coconut Marshmallow Ice Cream Orange crisps with pistachio crumbs ❤️ 🍫Petit Fours = Caramel chocolate + lemon                    —— 📍Café BAU (Wan Chai) Shop 8, 1/F, Carlton House, 60 Johnston Road, Wan Chai                    —— #lamchelin #WanchaiFood #MichelinRecommendation #HongKongGood Places