Fans of Sai Kung’s beautiful One Thirty-one will be glad to know that the chef behind it all, Gary Cheuk, has moved to a more accessible location in the heart of Causeway Bay. He now rules the kitchen at Edo & Bibo, an ambitious little project by the CWB-focused ET Troop group. This dark and moody venue hosts a generous oyster bar with catches from Australia, France, South Africa and more; we highly recommend the sweet Saldanha Bay creatures that leave a refreshingly savory aftertaste. Edo’s other specialty is their steak, so on this night we ordered a 12 ounce USDA Prime striploin cooked medium rare. Even though we knew the grill marks were mainly for show, we loved the perfect diamond patterns imprinted on the shiny piece of meat, laid out on a square stone platter with grilled veggies and large powdery fries on the side. The meat was juicy and flavorful, served with zingy mustards. We also ordered a plate of clam linguine that came with fruity tomatoes, dried red mullet roe and a truckload of the bivalves awash in garlicky flavors. Our appetizer of Caesar salad was one of the more creative we’ve seen to date: a whole lettuce head is tastefully displayed with applewood-smoked bacon and anchovies as sidekicks. We finished off our tasty meal with an order of a soy panna cotta with vanilla-scented mascarpone—creative, original, and lip-smackingly good.