Profile | Hong Kong chef Sebastian Lorenzi on new restaurant Té Bo, his evolution and yellow chicken
Lorenzi, of Té Bo restaurant in Quarry Bay, talks about his culinary journey from Grappa’s to working with Arcane’s Shane Osborn
Hong Kong chef Sebastian Lorenzi had a hectic November.
Not only did he get married on the Thai island of Phuket, but he started as executive chef at Té Bo, a new fine-dining restaurant in Quarry Bay at Island East on Hong Kong Island.
Serving modern European cuisine made with Asian ingredients, Té Bo – the name a fun twist on t’es beau, French for “you’re beautiful” – is in 1880 Social, a space open to the public that spreads across the first three floors of the new 1880 Hong Kong private members’ club in Two Taikoo Place.
Much like Lorenzi, the food at Té Bo is unpretentious, reflecting a shift in the city’s fine- dining landscape which, he says, is about enjoying elevated food in a more relaxed atmosphere.
Dinner guests can choose from an à la carte menu or a six-course tasting menu, while a three-course set lunch menu is available daily with optional wine pairing.
“The techniques and backbone of my flavour-forward cuisine [are] classical French, but my Swiss-Italian heritage also manifests in some dishes,” says Lorenzi, who was born and raised in Hong Kong.
