At Té Bo in Quarry Bay, wine is more than an accompaniment—it’s a defining voice of the experience. Led by sommelier Stanko Luksic, the restaurant’s wine programme is built on precision, freshness and meaningful connections with winemakers across Europe. Working alongside General Manager François Ferrand and Chef Sebastian Lorenzi, Stanko shapes a dining journey where thoughtful pairings, seasonal cooking and warm hospitality come together seamlessly. We sat down with him to talk about the philosophy behind the list, the producers he champions, and how wine guides the Té Bo experience.

Q1: You lead the wine journey at Té Bo. Can you tell us about your role, and briefly introduce François and Sebastian?

Stanko Luksic: As the sommelier at Té Bo, my focus is on shaping a wine programme that feels precise, expressive and deeply connected to the food. Every bottle on the list is chosen to enhance the overall experience and to tell a story—whether that’s about terroir, craftsmanship or the people behind the wine.

Working alongside me is our General Manager, François Ferrand, whom many guests may recognise from his five years at Tate Dining Room. François brings a natural warmth and generosity to the floor, defining our service style as friendly, welcoming and genuinely personal.

In the kitchen, Chef Sebastian Lorenzi brings over a decade of experience in Michelin-starred restaurants. His cuisine blends classic French technique with global influences shaped by his Swiss-Italian heritage.

Through our interactive table setting, he fosters a connection with guests - providing a dining experience that features exceptional food in a refined yet intimate, unpretentious, and playful atmosphere.

Q2: Your wine programme is extensive and highly focused. What was the idea behind building such a distinct, identity-driven list?

Stanko Luksic: When Té Bo reopened, the wine list started very simply—a small, hand-selected collection designed to support Sebastian’s summer menu. We began with just enough wines to create two different pairing journeys, and from there the list naturally evolved.

The foundation of the programme lies in my close relationships with winemakers and long-term partners in Hong Kong. Those connections give the list an emotional and personal dimension. I focus on boutique producers who share a strong commitment to quality and authenticity, while also including a few iconic labels.

For me, wine is a conversation between place, process and person. Every selection is guided by precision and freshness, and by how well it aligns with the message Sebastian expresses through his seasonal tasting menus.

Q3. The list features many small producers with a strong commitment to quality. What do you look for when deciding to include a winery?

Stanko Luksic: Above all, I look for precision and elegance—not just in the wine itself, but in the producer’s philosophy and approach. The human element is equally important: the story behind the bottle, the winemaker’s respect for their land, and their dedication to craft. When I feel a genuine connection with both the wine and its maker, I know it’s something worth sharing with our guests.

Q4. Your selections lean heavily towards Switzerland, Germany, Italy and France. What draws you to these regions?

Stanko Luksic: Switzerland is still relatively undiscovered in Hong Kong, yet it produces exceptional wines with remarkable purity and a strong sense of place. I’m particularly drawn to producers like Valentina Andrei and Marie-Thérèse Chappaz, whose expressions of Petite Arvine and Pinot Noir are both elegant and distinctive.

France remains a global benchmark. Burgundy continues to inspire, especially through the work of Théo Dancer and Pierre-Vincent Girardin, as well as the late-harvest wines of Louis Essa at Domaine Buisson-Charles. In the Rhône, producers such as Domaine du Colombier and Yves Cuilleron highlight the region’s diversity and depth.

Italy holds personal meaning for me, located just across the sea from my home in Montenegro. Its wines are rich in tradition and character. At Té Bo, we work with estates such as Isole e Olena, Zenato and Guado al Tasso. One unforgettable moment was tasting a 1974 Biondi Santi Tenuta Greppo Brunello di Montalcino—remarkably vibrant for its age, with notes of cherry tomato, strawberry and rosemary.

Germany, meanwhile, is a paradise for Riesling lovers. I’m fascinated by how Rieslings express their soils and vineyards, with producers like Willi Schaefer and Schäfer-Fröhlich offering outstanding examples.

Q5. We hear you also offer century-old sherries by the glass. What makes these wines so special?

Stanko Luksic: Toro Albalá is a legendary sherry producer, and we are fortunate to offer three 100-year-old wines from their Centenario series—Palo Cortado, Amontillado and Pedro Ximénez—by the glass. Created to mark the estate’s centenary (1922–2022), these bottles come from Antonio Sánchez’s private cask collection and are personally signed by him. They are truly historic wines and extremely rare to experience in this way.

Q6. Té Bo offers different wine pairing journeys. How do you approach pairing with Sebastian’s menus?

Stanko Luksic: Pairing with Sebastian Lorenzi’s tasting menus is a collaborative and creative process. I look for wines that either elevate or subtly contrast each dish, creating moments of surprise while maintaining harmony. Each menu is a journey, and each pairing is an opportunity to reveal new layers of flavour. 

For anyone who wants to fully understand our philosophy, the best way is to experience the pairing journey at Té Bo first-hand.

Q7. For readers who haven’t visited yet, how would you describe Té Bo’s vibe and concept in one sentence?

Stanko Luksic: The name “Té Bo” comes from the French phrase t’es beau, meaning “you’re beautiful”—a reflection of our belief in warmth, elegance and thoughtful hospitality.

Q8. Is there a signature dish that captures your take on European cuisine with an Asian soul?

Stanko Luksic: One standout dish is Sebastian’s cured Shima Aji. It perfectly demonstrates his understanding of balance and his ability to blend European techniques with Asian flavours. I paired it with a Petite Arvine from Valentina Andrei, which is a great example of how food and wine can elevate each other.

Q9. For someone planning a night out in Quarry Bay, where would you recommend before or after dinner?

Stanko Luksic: Dinner at Té Bo is an ideal starting point. Afterward, Sugar is a great choice, offering beautiful views and a strong drinks programme—perfect for extending the evening.

Q10. Finally, if you had to sum up the Té Bo experience in three words, what would they be?

Stanko Luksic: Delicious. Discovering. Authentic.

(Photo Credit: Stanko, Té Bo and JAY P) 

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