November was a whirlwind for Hong Kong-born chef Sebastian Lorenzi. He tied the knot in Phuket and stepped into his role as executive chef at Té Bo, a fine-dining restaurant in Quarry Bay’s new 1880 Social.
Té Bo, a playful take on the French phrase t’es beau (“you’re beautiful”), serves modern European dishes with Asian influences. Located in the public space of the 1880 Hong Kong private members’ club, the restaurant reflects a shift in fine dining toward elevated yet unpretentious cuisine.
Lorenzi’s menu showcases his Swiss-Italian heritage and classical French techniques, enriched with local ingredients. A standout dish is the three yellow chicken, a local breed known for its marbled meat and rich flavor. At Té Bo, it’s served as cromesquis, neck meat boudin, and confited breast with crunchy chicken skin. Another highlight is the beef cheek with foie gras ravioli, paired with onion mayonnaise, honey tuile, and a Jerusalem artichoke sauce.
The menu also features a luxurious blue lobster roll with Oscietra caviar, a refined take on a dish Lorenzi first created at Arcane, the Michelin-starred restaurant where he honed his craft under chef Shane Osborn.
Lorenzi’s culinary journey began at 18 when he worked at Grappa’s, inspired by his mother, the restaurant’s longtime general manager. His passion for fine dining grew during stints at Michelin-starred kitchens, including L’Atelier de Joël Robuchon, Dinner by Heston Blumenthal, and Uliassi in Italy.
While Lorenzi admits to a late start in the kitchen and no nostalgic childhood ties to food, his ascent is a testament to his dedication and skill. At Té Bo, the art deco interiors mirror the chef’s creativity, offering diners a relaxed yet sophisticated experience.
When not in the kitchen, Lorenzi unwinds by hiking or riding his motorbike. He also looks forward to a long-overdue honeymoon in Sicily next Easter.
For Lorenzi, Té Bo is more than just a restaurant; it’s a platform to blend global flavors, local ingredients, and a collaborative spirit. His team’s shared creativity ensures the menu stays innovative, reflecting his philosophy of constant learning and growth.
READ MORE: