Bizou American Brasserie Now Open Michelin Star Chef Magnus Hansson brings a touch of NYC to Hong Kong
Now open, BIZOU American Brasserie features a seriously balanced menu of flavours and textures by world-renowned Michelin-starred chef, Magnus Hansson, one of the creative minds behind ABC Kitchen, the restaurant pioneering sustainable farm-to-table dining in New York City. The winning combination of honest American cuisine is paired together with the creative artistry of mixologist, Joseph Boroski, framed in Neri & Hu relaxed interiors in Pacific Place.
Already in collaboration with some of America’s most recognised chefs and restaurant owners, Magnus Hansson has a famed reputation around the world for cooking for celebrities and chefs. Aside from being the recipient of the first star for Gothenburg Sweden, and also one of the youngest chefs in northern Europe to receive a Michelin star, Magnus is also a master bread baker, professional pastry chef and chocolatier. Magnus Hansson brings his famous food concepts, styling and recipes to create an expert seasonal menu brimming with comfort food favourites that focus on all five taste points to BIZOU American Brasserie.
Diners can expect to find fresh and honest ingredients that come together to create a flavour harmony of sweet, sour, salty, bitter and umami in each and every dish on the BIZOU menu. Stand out starters on the menu includePan-roasted Sweet Prawns with hot-smoked paprika, garlic chili oil, bitter herbs and a salty fromage blanc (HKD148);Fried Camembert Cheese balanced with cloudberry preserves, fried parsley, and toasted sourdough (HKD148); andGrilled Octopus with Crispy Potatoes flavoured with olives, young celery, mint hummus, sumac, extra virgin olive oil and lemon (HKD158).
Pan Roasted Beets with avocado, Extra Virgin Olive Oil, Toasted Crushed Hazelnuts, Horseradish, Mint, Green Chili and Lemon Zest
Chef Hansson has put a lot of thought into producing flavourful salads that have both that soft and crunchy texture including the Pan Roasted Beets with avocado, extra virgin olive oil, toasted crushed hazelnuts, horseradish, mint, green chili and lemon zest (HKD108); and the Chicory Greens generously seasoned with soft-boiled eggs, raw honey, parmigiano, Roquefort cheese, Lardons, crispy barley, crushed red chili and lemon vinaigrette (HKD118).
Mains are divided into four main categories to please even the most discerning diner: red meat, chicken, fish and pasta. Three prime cuts of steak including a charbroiled Aged-fed Filet served with red miso butter, apricot grain mustard marmalade and baked purple yam (HKD288/170g; HKD368/250g), Slow-braised Boneless Short Ribs in Red Wine (HKD268), and an Aged Grass-fed Chargrilled Burger with Gruyere Cheese (HKD158) grace the menu alongside hearty Organic Herb Marinated Whole Roasted Chicken Family Style with cannellini beans and herb jus (HKD358); Casarecci alla Amatriciana with Italian cured pork Guanciale, tomato, garlic, crushed red chili, onions, parsley, pecorino cheese, extra virgin olive oil and toasted bread crumbs (HKD178); and the Oven-roasted Norwegian Salmon with fresh herbs, lemon brown butter, brussels sprouts leaves and Cerignola olives for an extra kick (HKD248).
Oven-roasted Norwegian Salmon with Fresh Herbs, Lemon Brown Butter, Brussels Sprouts Leaves, Cerignola Olives
As an established bread and professional pastry-maker, Chef Hansson’s desserts are not to be missed and also showcase the chef’s use of sweet and salty flavour combinations to produce perfectly balanced dishes. Highlights include a Gooey Chocolate Cake with Lemon-Cumquat Marmalade topped with whipped ricotta with fried sage (HKD98) and an Almond Apple Cake with cardamom ice cream and almond pralines (HKD78).
Famed Mixologist Joseph Boroski has created a cocktail menu especially for BIZOU to match his global reputation as one of the finest mixologists. Already well-known to work alongside some seriously impressive menus by top international chefs, Joseph Boroski will bring this same creative flair and expertise to BIZOU for the perfect after work tipple.
Aged-fed Filet, Red Miso Butter, Apricot Grain Mustard Marmalade and Baked Purple Yam
Instant favourites will be the Multi-Coastal combining Arabica Coffee infused El Charro tequila with Curry Leaf syrup and Egg White (HKD98); L.A. Told Me made with Bittertruth Pink Gin, a Blueberry Peppercorn syrup and pink grapefruit juice (HKD108); and Smoke Break, layered with Fontaine Absinthe, Cyrus Noble Bourbon, Remy Martin Club Cognac, Hibiscus Syrup, Peychaud’s Bitters, Herbal Tea Ice Cube (HKD108).
Designed by Neri & Hu Design, one of the world’s most prolific and awarded designers, BIZOU American Brasserie exudes comfort and class in walnut-wood coloured interiors, dark furniture, marble table tops and sectioned seating that offers comfortable intimacy. With 130 seats on the ground level of Pacific Place, BIZOU will be the ideal place for a casual lunch meeting, shopping break or cocktails followed by dinner with friends in the hub of Admiralty.