(Hong Kong, 12 November 2024) A warm and inviting fine dining retreat located within 1880 SOCIAL, Té Bo offers modern European cuisine with Asian ingredients helmed by one of Hong Kong’s most talented and experienced young chefs, Sebastian Lorenzi. 1880 SOCIAL is the branch of the new 1880 Hong Kong social club in Taikoo Place which is fully accessible to non-members.
(Hong Kong, 12 November 2024) A warm and inviting fine dining retreat located within 1880 SOCIAL, Té Bo offers modern European cuisine with Asian ingredients helmed by one of Hong Kong’s most talented and experienced young chefs, Sebastian Lorenzi. 1880 SOCIAL is the branch of the new 1880 Hong Kong social club in Taikoo Place which is fully accessible to non-members.
Alluding to its French roots and Chef Sebastian’s culinary training, Té Bo is an endearing twist on the French phrase “t'es beau", or "you're beautiful". Offering a dining experience that delivers exceptional food in an intimate yet unpretentious, vibrant, and playful environment, Té Bo is somewhere you can be wowed, without the fuss.
Born and raised in Hong Kong with Swiss-Filipino roots, Chef Sebastian brings a remarkable culinary resumé across multiple Michelin-starred restaurants in Europe and Asia. After his Grand Diplôme from Le Cordon Bleu, Sebastian wanted to challenge himself in the world’s best restaurants so started off his career by staging at the 3-Michelin starred Ristorante Uliassi in Italy, before returning to Hong Kong whereupon he joined the kitchen at 3-starred L'Atelier De Joël Robuchon, before moving to the 1-starred Seasons by Olivier Elzer. London came calling at Mandarin Oriental London’s 2-starred Dinner by Heston Blumenthal, before a year as sous chef at the 1-starred Belon back in Hong Kong under Daniel Calvert. Most recently and Sebastian’s most long-standing post, in 2018 he joined the hugely acclaimed 1-Michelin starred Arcane as Chef de Cuisine under Shane Osborn, where he spent the last 6 years perfecting his craft and garnering experience leading a team.
As Chef Sebastian explains: “The techniques and backbone of my flavour-forward cuisine is classical French, but my Swiss-Italian heritage also manifests in some dishes, along with occasional Asian influences, given my heritage growing up in Hong Kong and the many years I’ve spent working with Asian ingredients. Ultimately, I serve the food I love with finesse, in omakase-style interactive dining, peppered with friendly chat explaining the dishes and interacting with guests.”
With interiors crafted by Bangkok-based designers Avroko, guests can choose to arrive by a designated elevator or up the elegant sweeping escalator which whisks diners to an adjacent bar within 1880 SOCIAL. The highly affable Francois Ferrand is General Manager of Té Bo, previously of 2-Michelin starred Tate Dining Room, who sets the tone for a warm and friendly experience from the outset.
Whether dining around the stunning 14-seat counter, watching the chefs at work, or at individual tables for two or four, guests can expect cuisine which is refined but never fussy, where every plate is elegantly presented and perfectly synthesises taste and aroma, texture and presentation. Diners may choose to dine à la carte or from a tasting menu of six courses – all of which can be served within two hours – for dinner; whilst a three-course set menu is available for lunch daily with optional wine pairing.
Té Bo’s focus will be on seasonal Finally, the Beef Cheek ‘Raviolo’, Foie Gras, Jerusalem Artichoke, Lemon Gel, a particular favourite of Chef Sebastian: “I always have a ravioli on a tasting menu. It’s a lovely piece of Wagyu beef cheek which I cook down until super soft, then I flake it and emulsify it with black pepper sauce, confit onions, onion mayonnaise and confit garlic. We stuff that inside our raviolo with a slice of foie gras on top. Underneath is a light sauce of French Jerusalem artichoke, on top is a honey tuile with a touch of lemon gel for acidity.” menus which will reflect the finest produce as ingredients become available. Chef Sebastian explains his approach to his signature dishes, including Three Yellow Chicken Cromesquis, Neck Boudin, Kalepepto, Sweetcorn, Smoked Mayonnaise: “I love local Three Yellow chicken. It is rightly famous, such an amazing ingredient. We break it down for sauces and stocks, confit the leg meat, mix that with a velouté and herbs to make a cromesquis, then there’s chicken mousse which is formed into a sausage-like boudin. The breast is then confited and roasted, served with roasted chicken skin on the side.”
Another signature dish is the Lobster, Avocado, Yuzu, Horseradish, Oscietra Caviar, which Chef Sebastian explains “started as a crab dish but works even better with lobster. We took inspiration from a classic lobster roll, turning it into a fine dining version that we originally served at Arcane. There’s radish, dill, mayonnaise and celtuce that we mix up into a lovely salad, then roll gently with slices of avocado and sweet lobster. We top it with yuzu, horseradish gel, then Oscietra caviar.”
Striking floor-to-ceiling wine cabinets greet diners as they arrive at Té Bo, showcasing an approachable master list of French, Chinese, Italian, and Swiss wines with more than 250 references overseen by sommelier Joffrey Poussade who brings years of experience from venues including Scarlett and LQV. Naturally, wine pairings are also perfectly matched for the tasting menus, while recommendations can be made by the glass or for non-alcoholic drinks which equally compliment the dining experience. A wide selection of cocktails, apéritifs or digestifs are also available.
Té Bo is open for lunch and dinner now. Tasting Menu starts at HKD 498 + 10% SC per person for lunch; HKD 1,488 + 10% SC per person for dinner.
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About Té Bo
A warm and inviting fine dining retreat at 1880 SOCIAL in Taikoo Place, Té Bo offers modern European cuisine from one of Hong Kong’s most talented and experienced young chefs, Sebastian Lorenzi. Alluding to its French roots and Chef Sebastian’s culinary training, Té Bo is an endearing twist on the French phrase “t'es beau", or "you're beautiful". Offering a dining experience that delivers exceptional food in an intimate yet unpretentious, vibrant, and playful environment, Té Bo is somewhere you can be wowed, without the fuss.
2/F, 1880 SOCIAL,
TWO TAIKOO PLACE,
979 King's Rd, Quarry Bay,
Hong Kong
Tel: +852 3610 8185
Email: tebo@1880.com.hk
Lunch Mon-Fri 11:30am-2:30pm
Dinner Mon-Sat 5:30pm-9:30pm
Closed on Sunday
Lunch: 3 Course Lunch Menu from $498 + 10% SC
Dinner: 6 Course Dinner Menu from $1,488 + 10% SC
Website: www.1880.com.hk
About 1880 SOCIAL
1880 SOCIAL accompanies the launch of 1880 Hong Kong as the new open-to-public concept on the first three floors of Two Taikoo Place, that will merge the lines between work and play. 1880 SOCIAL’s facilities encompass fine dining to all-day casual restaurants, including The Double (coffee + wine bar), a no-fuss late-night watering hole, The Sports Bar, a 116-seat East Meets West eatery, Hoi Polloi, and its fine dining concept Té Bo, which embodies comfort, familiarity, and a touch of playfulness. Setting the stage for inspiring exchanges coupled with exceptional food and drink, 1880 SOCIAL likewise hosts a range of content rooms, a free-to-use working lounge, event space and a high-spec boardroom to ignite creativity and foster the cross-pollination of ideas.
About 1880 and 1880 Hong Kong
At its core, 1880 exists to inspire conversations that change the world. Founded by Marc Nicholson, 1880’s Singapore flagship planted new seeds in Brawa, Indonesia, and now Hong Kong by the end of 2024.
1880 is poised to debut in Hong Kong, across four floors of Two Taikoo Place. At the heart will be the highly anticipated 1880 Hong Kong members club on the fourth floor, housing the QUARRY Gym and a spa, as well as its signature restaurant, Leonie’s. With a vision to blend work and leisure for the Taikoo Place community, the Group also proudly introduces the brand-new open-to-public 1880 SOCIAL concept occupying the first three floors, which welcomes Taikoo Place tenants and the wider community with eclectic dining, drinks and dynamic event spaces, and an engaging social calendar of panel discussions, events, parties and more to enrich its patrons’ lives with passionate conversations.