Té Bo (a playful nod to the French "t'es beau" meaning "you're beautiful") is located at 2/F, Two Taikoo Place, 979 King's Road, Quarry Bay. It occupies a stylish, intimate space originally tied to the short-lived 1880 SOCIAL club, featuring emerald-green accents, a dramatic floor-to-ceiling wine cabinet showcasing over 500 global bottles, a semi-open kitchen, and a prominent U-shaped chef's counter for interactive dining.

The atmosphere strikes a perfect balance: refined without pretension, warm and lively, making it ideal for special occasions, solo counterside experiences, or intimate groups seeking elevated cuisine away from Central's hustle.

The Chef: Sebastian Lorenzi – A Hong Kong Native with Global Michelin Pedigree

Born and raised in Hong Kong with Swiss-Filipino roots, Chef Sebastian Lorenzi embodies multicultural fusion at its finest. A Le Cordon Bleu London graduate, his career spans elite kitchens:

• Sous chef roles at 3-Michelin-star Ristorante Uliassi (Italy)
• Time at 3-Michelin-star L'Atelier de Joël Robuchon (Hong Kong)
• Experience at 2-Michelin-star Dinner by Heston Blumenthal (London)
• Head chef and chef de cuisine positions at local 1-Michelin spots Arcane and Belon

This diverse path allows him to master classical French foundations while incorporating Asian ingredients, seasonal local produce, and personal creativity—resulting in dishes that surprise without overwhelming.

Cuisine and Signature Dishes: Refined European with Asian Accents

The menu emphasizes tasting formats that showcase precision, texture contrasts, and thoughtful seasonality. Highlights from reviews and recent updates include:

Fried mini three-yellow chicken — A standout deconstructed celebration of local poultry: thigh confit, mousse, breast elements, crispy skin, kale, corn, and smoked sauce for layered umami. Beef cheek ravioli with foie gras, Jerusalem artichoke, and lemon gel — Tender, rich yet bright; often called a "personal favorite" by the chef.

• Lobster with avocado, yuzu-wasabi caviar — Artistic, fresh, with vibrant citrus pops.
• Wagyu short rib ravioli with black truffle mash — Juicy, silky, and deeply satisfying (a Michelin-highlighted dish).
• Sea bream preparations — Crispy skin like crackers, paired with fennel, dill, and leeks for oceanic elegance.
• Creative amuse-bouches and house breads (sourdough with Bordier butter).

Launched in late 2024, Té Bo quickly earned a Michelin Guide recommendation in 2025 (just months after opening), praised for "sophisticated food in an unpretentious space" and Chef Sebastian's "reverence for classical French technique with Asian accents."

Reservations are essential (book via book.bistrochat.com/tebo or Instagram link). Operating hours: Mon-Fri lunch (12:00-14:30) & dinner (18:00-21:30); Sat dinner only.

In Hong Kong's crowded fine-dining scene, Té Bo stands out for its talent, resilience, and joyful execution—proof that great food can flourish beyond the usual hotspots. Highly recommended for anyone seeking inventive, heartfelt modern European dining.