Grabuge

The story

Grabuge Brussels: Asian Bistro Small Plates on Waterloo Avenue

The Kitchen Team

Grabuge introduces an Asian bistro concept to Brussels on Chaussée de Waterloo, anchored by four veteran chefs. Pannawat Wichaiphum, Alexander Duke, Geoffrey Doré, and Ngah Hin Tieu bring experience from Old Boy, Crab Club, and Liesse into a single open kitchen. Their cooking balances Vietnamese peppercorns and citrus salts with classic French foundations. The Le Fooding committee recently listed the venue for this precise blend of technique and volume.

Signature Plates

The menu operates strictly as small plates, designed for continuous ordering and shared tables. Diners navigate between the pollack fish fingers dipped in spicy red curry chantilly and the wild duck resting on celeriac purée with chili vinaigrette. A smooth egg cocotte takes cues from Japanese chawanmushi while holding mussels, chestnuts, and forest mushrooms. Every dish arrives prepared quickly and plated with deliberate precision.

Dining Space

The Saint Gilles room welcomes noise and movement as essential elements of the evening. Undulating wooden tables accommodate large groups drawn by the active kitchen and a powerful sound system. Laughter rises steadily above the clatter of pans and the rapid pace of service. This festive environment keeps the focus squarely on communal dining and straightforward, well-executed Asian cooking.