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Alibi – Wine Dine Be Social opens at Langham Place, Mongkok, Hong Kong

13 January 2015

Langham Place, Mongkok, Hong Kong announces the opening of Alibi – Wine Dine Be Social, its new restaurant, bar and lounge offering shared plates, fine wines and reinvented classic cocktails.

Custom-designed, copper pendant lighting set amidst a variety of tribal fabrics and tweed-clad armchairs bring a fresh, modern feel to the lively Mongkok neighbourhood scene, with a surprisingly cosy yet spacious feel to the new 140-seat urban-designed venue.

Crafted by Kiwi Chef de Cuisine, Tim Bruges, Alibi’s all day menu includes seasonal amuse-bouches, small and large plates, iced seafood on hammer-finished stainless steel wells, charcuterie, cheeses, and a selection of desserts for sharing, with each dish using homegrown, homemade and imported ingredients from Asia, Italy and Spain.

Highlight small plates include Manchego and Bomba Rice Fritters, using 4-6 month aged Manchego cheese mixed with the finest, short-grain bomba Spanish rice, Chef Tim’s take on the all-time favourite grilled cheese Toastie Sandwich, given a kick with kimchi, and the sprinkling of fine white truffle powder over Alibi’s Bruschetta, Lardo di Colonnata topped with rucola, honey, thyme and truffle, served on a beech wood log.

For more complex flavours, the Braised Wagyu Bone Marrow, served with crostini and fig and whiskey chutney is enhanced with slow-cooked, Australian wagyu. Gambas are served picante with an aromatic salad using local greens and crispy garlic. The Seared USDA Prime Beef and Watermelon Salad is dressed up with watercress, nahm jim, coriander and shallot, and the New Zealand Snapper finished with Romesco, artichoke and gremolata is both light and hearty.

Spanish sheep’s cheese, Idiazabal, 12 month aged Comté, and 42 month cured Jamón Iberico de Bellota, Hungarian Grey Longhorn Salami and air-dried Spanish Cecina de León, are ideal to graze over, within the lounge’s cheese and charcuterie selections.

To finish, sweets include an Asian variation on chocolate fondant with the Steamed Chocolate Cake wrapped in lotus leaf, drizzled with mocha caramel, served in a traditional Chinese dim sum basket, and the light Pistachio Milk Bar, Champagne Cream, pairing well with the bar’s choices of hand-drip coffees.

Behind the bar, homegrown, young mixologist Leo Cheung offers a dynamic menu of his handcrafted cocktails by reinventing classic flavours. His signatures include The Alibi, a mixture of Talisker Whisky, Pimm’s no. 1, Sloe Gin, Drambuie and Montenegro bitters, Alibi’s Sakura with vanilla and peach vodkas, Sakura liqueur and freshly squeezed grapefruit and lemon juice, and Lonely Holiday, a twist on a classic combining Islay Whisky, Calvados, sweet Vermouth, Drambuie and orange bitters, served with a stick of lemongrass incense. Cocktails are presented in carefully thought-out glassware to bring the drinking experience to life.

“We have designed Alibi to be a social and gathering hub, a place where guests, whether travelling alone or with friends, can choose to relax in the different enclaves we have created here, over good shared plates and drinks. Guests can choose to be in the midst of it all by taking in the action at the open kitchen and cocktail long bars, or enjoy a glass of wine,” says Shaun Campbell, general manager of Langham Place, Mongkok, Hong Kong.

Alibi offers guests a selection of fine wines from both the old world and new, with a focus on 30 Champagnes from small growers, and whites. Wines rest in crates encased in a floor-to-ceiling wine wall adjacent to the long wine table, along side chateau printed banquettes, with creative consultant Zachary Yu back for a stint to pair Alibi’s wine selection with Chef Tim’s shared plates. The duo along with Leo, regularly hold creative social sessions to mix up the wine, dine and social experience for its guests.

Styled by Stickman Design of Dubai and Hong Kong, the team has turned the 5,500 square foot Alibi into an earthy-chic, rustic yet refined venue with a sweeping, silver-grey shaded oval ceiling modernised with black metallic grids, and two contemporary fireplaces. A semi-private area ideal for small groups and private events, comes kitted out with patterned plush sofas, Turkish rugs and brazen art, with a vista looking back into the bar.

Seating 140 diners with the semi-private area comfortable for 30, Alibi – Wine Dine Be Social serves lunch, afternoon tea, a raw bar, drinks and dinner. Opening hours are from 8:00am to 1:00am from Monday to Thursday and 8:00am to 2:00am from Friday to Sunday and on public holiday eves.
Bookings may be made at (852) 3552 3028 or via email lphkg.restaurants@langhamhotels.com.

For a peak into the kitchen, view Chef Tim adding eastern influences to a Mediterranean favourite in his signature dish, Gambas: https://www.facebook.com/video.php?v=899615170079254&set=vb.123313947709384&type=2&theater

More information about Alibi is available at http://hongkong.langhamplacehotels.com.

Alibi – Wine Dine Be Social Open Kitchen Bar, Alibi – Wine Dine Be Social
Bruschetta, Lardo di Colonnata Braised Wagyu Bone Marrow
Handcrafted cocktails Chef Tim Bruges, Chef de Cuisine
Leo Cheung, Mixologist

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For media enquiries and high resolution images, please contact:

Langham Place, Mongkok, Hong Kong

Director of Communications
Alka Datwani
Langham Place, Mongkok, Hong Kong
T: (852) 3552 3050
M: (852) 6398 6403
F: (852) 3552 3069
Email: alka.datwani@langhamhotels.com

Communications Manager
Titania Shum
T: (852) 3552 3057
F: (852) 3552 3069
Email: titania.shum@langhamhotels.com