Address: G/F & 1/F, 8-12 South Lane, Shek Tong Tsui, Western District 西環石塘咀南里8-12號地下及1樓
Telephone: 2656 3088
I think I may have found one of the most artistic new restaurants in Hong Kong. A few restaurants in Hong Kong have started to combine dining with art, such as Duddell’s, Bibo, and Naked, and Cobo House is the latest addition to this group.
Cobo stands for “community of Bohemians”, and Cobo House is a new restaurant in Western district where edible art is served and art pieces from all over the world are showcased within the restaurant for guests’ appreciation. This new eatery boasts an impressive pedigree – the menu is designed by Janice Wong, the brains behind Singapore’s 2am: dessertbar and winner of Asia’s Best Pastry Chef at Asia’s 50 Best Restaurants for 2 consecutive years, and the artworks are curated by Adrian Cheng, renowned art collector and founder of the K11 Art Foundation.
The restaurant, which comfortably seats 82 customers, exudes an air of elegance and style.
There is an indoor and an al fresco dining area on the first floor of the restaurant, and on the second floor is a dining area for private parties.
A lunch menu, a dinner menu, an à la carte dessert menu, and a dessert degustation menu are served at this trendy dessert bar cum restaurant. I am very pleasantly surprised when my bread arrives in an adorable Lego basket!
This Mushroom Garden ($168) is a signature creation by Janice Wong, and it definitely tastes as good as it looks! The “coffee soil” is creamy and flavourful, the root chips add a delightful crunch and an enticing black truffle taste permeates the dish.
There are 2 dessert degustation menus to choose from, and I order the Hues and Colours of Taste ($298/ person), which comes with 3 desserts and 3 mocktails or teas.
The first dessert is Strawberry Caprese, which looks pretty and tastes delectable. Strawberry ice cream is sandwiched between raspberry air nests and is garnished with fresh and vinegar cured strawberries, tonka snow and sakura pearls.
I pair it with Rosy No. 2, a grape juice-based mocktail with rose syrup and rose vanilla foam.
The second dessert is called Purple, and comes with blackberry parfait, purple potato puree and lavender marshmallows. I am loving its citrus, summery flavours! The pairing mocktail is Lavenilla Fizz, with pear juice, lavender vanilla syrup, bergamot puree and nutmeg.
The third dessert is Chocolate H20, and the portion is robust. It is shaped somewhat like a rock, and comprises 65% dark chocolate drizzled with salted caramel and served with kochi yuzu sorbet. The pairing drink is Nitro Coffee, a Nitrogen-infused 48-hour cold brew Costadoro coffee served with cacao caramel crisp. The chocolatey flavours are irresistible.
The cuisine at Cobo House is creative, inspiring and intriguing, and the dining experience is most memorable. This stylish haunt is definitely worth a trip for art or dessert lovers!