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OVERVIEW
Opening Hours
Mon to Thu, 8:00am – 1:00am
Fri to Sun, 8:00am – 2:00am
Dress Code
N/A
Corkage
N/A
Reservation
Yes
Buffet
No
Private Room
N/A
Accept Credit Card
Yes
Smoking Area
No
REVIEW
SETTING
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.
FOOD
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
3. 6/11/2015 Alibi | HK Tatler
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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.
WINE
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
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.
PRICE $$$$$
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.
