Té Bo

Dinner at Té Bo begins with a small paradox: the room feels casual, almost chatty, yet the cooking is the work of a chef shaped by some very serious kitchens. Sebastian Lorenzi, a Hong Kong-born chef with Swiss-Filipino roots, has passed through places like Dinner by Heston Blumenthal and Arcane, and the influence of those restaurants sits quietly in his technique. What he’s created here, however, is something far more relaxed. The best seats are the fourteen around the open counter, where dishes such as lobster with avocado, yuzu and caviar offer something bright and beef cheek raviolo, slow-braised until melting, brings soul-soothing comfort. What makes Té Bo compelling isn’t just the cooking, it’s the mood. Lorenzi chats freely with guests, explaining dishes, sharing the occasional anecdote, and turning the evening into something closer to a dinner party.

Tatler Tip

Wine enthusiasts will be pleased to know that the restaurant periodically hosts dinners with guest speakers from intriguing wineries, where carefully selected bottles are paired with the menu for a more in-depth and convivial evening around the table.