Starting from October onwards, Bibi & Baba has introduced a new set menu that is only available by advanced 48-hour pre-order for a minimum of 6 guests, available for lunch and dinner.
Bibi & Baba’s new dishes are inspired by the combination of Singaporean and Malaysian culinary classics, defined by colours, spices, and the marriage of flavours.
Led by Malaysian-born, Singapore-trained Head Chef Ho Wai-Kong, takes guests on a vibrant journey into reinvented Singapore and Malaysian fare, utilising rare spices and cooking techniques indigenous to Malaysian, Singaporean, and Indonesian communities.
Grilled Satay, a combination of chicken and pork skewers served with homemade satay pineapple puree sauce, and Hei Zho, chicken and prawn rolls wrapped in crispy bean curd sheets and served with sweet chilli sauce, kick off the “off-menu” menu.
The seafood section of the menu features some of Singapore’s most famous culinary traditions, including Sambal Stingray, which is flaky stingray wrapped in banana leaves and grilled, Singaporean Chilli Crab, which is juicy mud crab cooked in Bibi & Baba’s thickened sweet, sour, and spicy sauce, and Cereal Prawns, which are highly addictive deep-fried crispy prawns coated in buttered cereal.
Guests can choose between a meat course of Beef Rendang with Rice, which consists of meltingly tender beef shin slow-cooked in a plethora of herbs and spices in a dry curry, and a Hainanese Chicken (Half) with Rice, which is considered one of Singapore’s national dishes, with the traditional set of poached yellow chicken, chicken oil-infused garlic rice, and a trio of homemade chilli, ginger jam, and thick dark soya Serve with Wok-fried Four Bean, a stir-fried dish of long beans, petai beans, wing beans, and okra with umami-rich dried shrimp sambal.
Char Kway Teow, Singapore’s popular stir-fried flat noodles with prawns, choi sum, taugeh (bean sprouts), and Chinese sausages, will fill up any remaining stomach space. Giant Ice Kacang, a refreshing classic shaved ice dessert with toppings of red beans, jellies, sweet corn, nuts, rose syrup, evaporated milk, gula melaka, and Attap seed, will be served for dessert.
How much does it cost per pax?
The “off-menu” set menu, priced at HK$480+10% per pax, with an advanced 48-hour pre-order for a minimum of 6 guests and it is available for lunch and dinner.
Each table can now seat up to 12 people, and advanced reservations for groups of 6 or more people can now be made at https://www.sevenrooms.com/reservations/bibibabahk
To book for this special menu, please visit http://sevn.ly/x1gCUFhL.
Bibi & Baba
Tuesday – Sunday:
Lunch: 12pm – 3pm
Dinner: 6pm – Midnight
Closed on Mondays
This is a news article, not a review. Photo courtesy of Bibi & Baba