Chua, previously at Belon and Bâtard, will steer the Lyndhurst Terrace venue towards more gastronomic terrain
First opened in April 2021, Cut Sando Bar was a small and intimate venue that obsessively focused on three pillars—natural wines, Japanese-style sandos, and a constantly rotating music selection curated by DJs Arthur Bray, Mr. Ho, and friends—quickly carving itself out as "a place for in-betweeners", as founders Josh and Caleb Ng of Twins Kitchen were fond of saying.
With the massive and abrupt shift that Hong Kong's F&B scene has undergone over the course of the devastating fifth wave of the pandemic, Cut's recent announcement that it would shutter to make way for a new concept seems only fitting. Due to soft-open at the end of April, the venue will be reincarnated as Vivant, a modern European bistro with seafood-centric menu showcasing French technique.
Helming the kitchen is Jeston Chua, an alum of Daniel Calvert's Belon and Bâtard, and who was most recently head chef at Hjem. Under his purview, Vivant will offer a prix-fixe set menu per person including different bites, a starter, a main and a dessert, with the option to add sharing dishes on top. Diners can expect homely Gallic dishes like threadfin fish with piperade, fondant potato and smoked pepper dashi, as well as braised beef short ribs au Poivre.
Related: Meet Josh And Caleb Ng Of Twins Kitchen & Cut Sando Bar
“The way I want to cook now, after all my experience, has been influenced mainly by the French bistronomy movement—a mix of casual bistrot and gastronomic cuisine—where seasonal produce drives the menu construct, combined with an open-minded approach to cooking,” Chua explains.
An obvious through line between Cut and Vivant can be found in the beverage programme, where natural wines will take precedence. "In the wine world, vin vivant is a French expression that describes natural wine," says Caleb. "The wines are 'alive' because they are not manipulated with artificial chemicals or heavily treated. The natural life in the vines and the soil make the wines more vibrant and with more vitality."
Beyond the oenological terminology, the Ngs also see Vivant as imbued with deeper meaning in a time where life and death have taken on heavier significance. "The word itself is reminiscent of the French bistronomy culture and its dynamism. But it’s also a cry out from us, in this general climate for F&B in Hong Kong. We are still alive. Hong Kong is still alive.”
Vivant, G/F, 8-10 Lyndhurst Terrace, Central, Hong Kong; instagram/vivant.hk
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