The new steamed bun concept will be called BABU. The stuffings of the buns will be inspired by Gert’s travels around the world. Some of the menu items will include the Classic Bun inspired by Hong Kong’s char siew pau or roast pork bun.
He will also present other stuffings such as Korean fried chicken with fermented white cabbage, Israeli falafel with hummus as well as a Merguez with fried onions. There will also be stuffings from Belgium such as the classic curryworst. He told Michelin Guide Hong Kong that he loves buns and believes that if the world can learn to accept hamburgers they will love steamed buns.
BABU will offer a take-away service and will only have a few tables in the restaurant with the average spend expected to be around EUR 20. The new restaurant is designed to be an international concept.
Bar Bulot to open in Antwerp and Brussels
After the launch of Bar Bulot in Bruges last year Gert and Joachim have set their target on venturing out of Bruges with their brasserie concept that targets both fish and meat lovers alike. They expect to open one in Antwerp with more details to be announced later this month. They are also expected to open a Bar Bulot in Brussels some time in 2022, Gert told Food and Wine Gazette.
Last year, Gert de Mangeleer and Joachim Boudens opened L.E.S.S Eatery in the centre of Bruges and the young team clinched a Michelin star within a few months of opening in the new location.
They closed their flagship Hertog Jan in Zedelgem, which was one of two Belgian restaurants with 3 Michelin stars, in December 2018 to focus on new projects. They retained the property and farm to host private events and as their headquarters for their new ventures.
In the old Hertog Jan where they rose to fame, they converted their bistro L.E.S.S. into Bar Bulot, a modern brasserie following a very successful summer pop-up.
That concept has been successful to the extent that will expected to be replicated in Antwerp and Brussels.