MUST TRY LIST – BIBI & BABA introduces new menu including satay, carrot cake and full-portion chicken rice

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Satay

28th July 2021 – (Hong Kong)  Defined by colour, spice and the marriage of cultures, BIBI & BABA which opened on 6th October 2020 on Ship Street is probably the only restaurant in Hong Kong that serves the best Malaysian and Singaporean cuisine.

 Behind the flavourful and fragrant dishes of Bibi & Baba is Chef Ho Wai-Kong, who was born and raised in Malaysia by a food-loving family. Chef Ho first learned to cook from his mother and would often act as her sous chef in the kitchen to help prepare family meals. 

In 1989, Chef Ho kicked off his culinary career at a Chinese restaurant in Kuala Lumpur. By learning to cook various Chinese dishes, Chef Ho honed and developed basic techniques rooted in traditional methods. In 1993, he crossed the border to Singapore, debuting in a coffee house at the former The Westin Stamford, which fuses a combination of Chinese and Western cuisines. This is where he encountered western cooking for the very first time and excelled in it. 

Behind the flavourful and fragrant dishes of Bibi & Baba is Chef Ho Wai-Kong, who was born and raised in Malaysia by a food-loving family. Chef Ho first learned to cook from his mother and would often act as her sous chef in the kitchen to help prepare family meals. 

In 1989, Chef Ho kicked off his culinary career at a Chinese restaurant in Kuala Lumpur. By learning to cook various Chinese dishes, Chef Ho honed and developed basic techniques rooted in traditional methods. In 1993, he crossed the border to Singapore, debuting in a coffee house at the former The Westin Stamford, which fuses a combination of Chinese and Western cuisines. This is where he encountered western cooking for the very first time and excelled in it. 

 Singapore Polo Club was Chef Ho’s next adventure, as the place where he was recognised for creating authentic Nyonya dishes. It was here that Ho received the life-changing opportunity to move to Hong Kong, and to begin a new chapter as Head Chef of JIA Group’s Bibi & Baba. 

FRIED CARROT CAKE
Nyonya Laksa

Singapore dishes served include Nyonya Laksa (HK$102) – Thick bee hoon, prawns, fish cakes, taupok, taugeh, hard boil egg, julienne cucumber served in a rich, luscious & aromatic coconut based broth and garnished with laksa leaves, Penang Prawn Noodles (HK$102) – Bee hoon & yellow noodles, prawn, sliced pork, fishcakes, hard boiled egg, crispy lard, taugeh, kang kong, chives, crispy shallots, belachan chili powder and served in a rich red prawn & pork broth, Ngor Hiang (HK$78) – Fragrant five spices minced pork, fresh crunchy water chestnut and candied winter melon wrapped in locally produced dried bean curd sheet, Ayam Buah Keluak (HK$168) – Chicken braised in a blacknut sauce offering aromas of black truffle, Assam Pedas (HK$288) – Fish cooked in a tangy spiced broth made with ginger torch flower and laksa leaves and Babi Pongteh (HK$148) – Pork belly, mushroom, potato braised in fermented soya bean sauce and dark soya sauce.

The must-try new dishes are ASSORTED GRILLED SATAY, assortment of Chicken and Pork Satay served with Classic Satay Sauce and FRIED CARROT CAKE, Singapore-style fried turnip cake and eggs with sweet black sauce. Diners should not miss the new authentic HAINANESE CHICKEN (FULL PORTION) Poached yellow chicken, served with homemade chilli, ginger jam and thick dark soya sauce and beef rendang – A traditional dry curry – Beef shin slow cooked in a myriad of herbs and spices

Chicken rice (Full portion)

SAYUR LODEH Assorted vegetables served in creamy yellow curry

For desserts, don’t miss out their Chendol (Pandan & Mungbean Jelly served on a ball of shaved ice, drizzle with coconut cream & palm sugar) and BuBur Cha Cha (Sweet Potato & Taro Cubes in rich coconut milk dessert with Sago, Palm Sugar and homemade Tapioca Jelly).

Chendol

Value for money : 4.5/5
Taste : 4.5/5
Ambience : 4/5
Service : 4/5

BIBI & BABA,

1-7 Ship Street, Wan Chai

Tel: +852 – 2555 0628







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