Bistro Du Vin (已搬遷) 新店位置

Item: Bistro Du Vin
Rating: 5
Author: spotthefood

169 食记

味道

环境

服务

卫生

抵食

21400

西环

$201-400

法国菜

120

spotthefood

等级4

321

“…I take inspiration from everywhere…the wet market for example, tells me what to use and what not to use… Starting a restaurant is fun, but make sure you’re ready to kill what you created,” said the owner of Bistro du Vin. Grew up in Singapore and moved to Hong Kong since 2011, he sticks to the idea of cooking with the best, seasonal and fresh ingredients. One day when he visited this former local dessert place right next to the beautiful Sai Wan pier, he decided to start up a bistro with tradi

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One day when he visited this former local dessert place right next to the beautiful Sai Wan pier, he decided to start up a bistro with traditional French dishes especially when he realized that HK people always look for some different and interesting; plus, he loves wine. He and his wife travelled over to source second hand items from flee markets to decorate the restaurant, “And here we are!” he said. A modern and vintage style room.

A chalkboard in a bistro is a must, meaning the chef behind is walking with the season to offer a constantly changing menu. They have traditional onion soup, escargot and for lunch we start with a light cucumber and shrimp roll and a scrumptiously seared sea bass with ratatouille, indeed made like melt-on-the-tongue.

Cucumber & Fresh Shrimp Roll

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Seared Seabass. Ratatouille

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The pigeon is again excellent. The leg and the body are cooked separately so as to keep the body moist with a smear of foie gras mousse, sous vide, with port wine jus. Likewise, the Iberico pork pluma with a soy glaze is well executed, pinkish and juicy meat, with truffle mash on the side.

Pigeon ‘Rossini’ en Sous Vide, Port Jus

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Soy Glazed Iberico Pork ‘Pluma’, Haricot Verts

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Finally, I really enjoy the pink tiramisu that is made with all the pink elements, similar to an eton mess, and the very best fresh-made madeleines, they are always my favourite!