GBA Lifestyle News
Food & Drink Section
By Shimron Singh | August 11th, 2023
  • Restaurant
  • Tseung Kwan O
  • Address: Shop No. G02 Ground Floor, Monterey, 23 Tong Chun St, Tseung Kwan O,
  • Open Hours: Daily: 11:30 am to 11 pm
  • Open Since : August, 2023
  • Cuisine: French
  • Ambience: Casual, Trendy

Attention, food aficionados and adventurous diners of Hong Kong! Brace yourselves for a delectable treat as Bistro La Baie, the latest gem from Shore Hospitality Group, opens its doors along the picturesque Tseung Kwan O Promenade. This modern French bistro promises to tantalize your taste buds with a harmonious blend of traditional and contemporary flavors, all while offering breathtaking waterfront views. Get ready to embark on a gastronomic journey that celebrates the elegance of French cuisine against the vibrant backdrop of Hong Kong’s dynamic energy.

Look & Feel

As you step into Bistro La Baie, French elegance embraces you in its warm embrace. The restaurant exudes a captivating ambiance that effortlessly combines sophistication and comfort. The airy terrace, perfectly situated for ocean views, beckons you to embrace the refreshing sea breeze while indulging in culinary delights. From the moment you enter, you’ll be immersed in an atmosphere that embodies the perfect balance between modernity and tradition.

On the Menu

Prepare your palates for a culinary adventure like no other, as Bistro La Baie presents a menu that pays homage to the rich culinary traditions of France while offering innovative creations to surprise and delight. Whether you’re a fan of bistro classics or crave something new, La Baie has something to satisfy every discerning palate.

Begin your journey with a selection of refreshing cold dishes that showcase the finest seasonal and oceanic bounty. The Seafood Platter features the freshest catch sourced from Europe and South Asia, prepared to perfection. Indulge in the Foie Gras Terrine, where velvety foie gras meets sweet orange seaweed chutney and toasted kombu chips, creating a delightful symphony of flavors and textures. For a lighter option, the Hokkaido Scallop Crudo tantalizes with delicate scallop slices, creamy avocado, and tangy ponzu dressing, enhanced by citrus notes. The Heritage Tomato Salad presents a vibrant medley of fresh produce, combining juicy tomatoes, stone fruit, golden raisins, and whipped ricotta for a textural feast. And don’t miss the signature Open-Faced Duck Confit Sandwich, a masterpiece layered with tender duck confit, avocado, and caramelized onions, accompanied by crispy skinny fries.

Moving on to warm starters, prepare to be seduced by the Roast Bone Marrow with Escargot, a luxurious dish where melt-in-your-mouth marrow meets escargot and gremolata, served with warm slices of sourdough bread. The Angus Beef Tartare offers a rich and meaty flavor, expertly prepared to whet your appetite. And for a comforting classic, the French Onion Soup awaits, featuring slow-cooked broth that draws out the sweetness of caramelized onions, topped with perfectly melted gruyère cheese.

Great for

Bistro La Baie is the ultimate dining destination for those seeking a memorable experience that seamlessly blends classic French culinary traditions with contemporary innovation. The restaurant’s sophisticated yet approachable atmosphere appeals to the discerning tastes of food enthusiasts aged 25-45. Whether you’re looking for a romantic date night spot, a gathering place for friends, or simply a memorable culinary adventure, Bistro La Baie caters to all.

So, gather your foodie friends and embark on a culinary journey that celebrates the timeless allure of French cuisine. With Chef Devon Hou at the helm, each dish is crafted with thoughtfulness and warmth, ensuring a dining experience that will leave a lasting impression. Bistro La Baie is not just a restaurant, it’s a celebration of flavors, textures, and the joy of indulging in exquisite food.

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This write-up is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.