AlibiRestaurant, $$, International, Mong Kok
- Open now ( Close at: 01:00 )keyboard_arrow_down
- Mon - Thu 10:00-01:00
- Fri - Sat 10:00-02:00
- Sun 10:00-01:00
- Mon - Thu 10:00-01:00
- 3552 3028
- 5/F, Cordis Hong Kong, 555 Shanghai Street,
- Accept Credit CardYes
- Bring Your Own BottleNo
- Car ValetNo
Earlier this year, Langham Place refurbished its 5,500 sq ft space (formerly housing Portal) and transformed it into Alibi – a chic venue that seems to defy categorisation. It’s more than just a bar and lounge, and the eclectic décor encompasses a range of different types of seating, from intimate armchairs to big communal tables and everything in between. The vibe is welcoming and casual, but there is care taken in the design and look of the space – the overall feeling is contemporary and urban, with a comforting note of home.
Chef de Cuisine Tim Bruges is a Kiwi, which goes some way to explain how ingredients such as kimchi and lardo can co-exist on the same menu, which comprises a solid selection of small plates and larger main courses that can be shared. The raw bar is an excellent place to start, with an oyster selection that offers specimens from France, Australia, the US, and Japan. Each bivalve is expertly shucked, fresh, and served at the perfect temperature. We also like the vibrant flavours in the seared USDA prime beef and watermelon salad, which has a bed of peppery watercress, though the beef itself could have been juicier. We have the same niggle with the iberico pork and foie gras sliders – a clear homage to the version at 22 Ships, where Bruges used to work – which is a little on the dry side, despite good flavours. Seafood tagliatelle is spot on, with fresh pasta that is cooked al dente, and plentiful amounts of clams in the mix. One dish we also want more of is the braised wagyu bone marrow, served with a fig and whiskey chutney that cuts through the richness of the meat and marrow. The same balance of flavours is demonstrated in the kimchi and cheese toasties, with the sharpness of the fermented cabbage offsetting the creamy cheese nicely.
A very drinkable selection of small grower champagnes is a highlight, and the wine selection has been carefully curated to pair with the wide range of food on the menu. Do spend some time speaking with mixologist Leo Cheung, who spent some time at cult Japanese bar Butler – his aptitude for creating dangerously drinkable cocktails is commendable.
Service is, as expected from a hotel, on the ball – it can be difficult to get the attention of staff depending on where you sit, but generally we found that we were well taken care of during our visits.
A light meal for two with cocktails and service will come to around HK$900. While the setting may not be the most formal, the food and drink is of a considerable quality, and a worthwhile option in Kowloon.