Bed and breakfast: smoked quail eggs,crispy taro nest, Oscietra caviar (from China)
Bo London (4 Mill Street, London, W1S 2AX,tel. +44 (0)20 7493 3886 ),the sister restaurant of 2 Michelin stars Bo Innovation in Hong Kong has opened in London. I had the chef’s menu and it included Alvin Leung’s classics, such as smoked quail egg with crispy taro nest (a must) or molecular interpretation of Shanghainese soup dumpling, but also new dishes like foie gras in lettuce with “Abby’s” sauce (excellent) or Wagyu beef cube in aromatic bouillon with Chinese chive noodle. I felt like travelling to Hong Kong for one evening, even if the sleek Mayfair location is miles away from the loud and busy Hong Kong restaurant.
The full menu…
Oyster,green onion lime,ginger, xiaoshing seaweed jelly
Shrimp dumplings with caviar
Tomato : “pat chun” ,Chinese vinegar, fermented chinese olives, tomato marshmallow
Umami : dry shrimp oil, wild mushrooms, tomato, pappardelle
“Xiao long bao” , molecular interpretation of soup dumpling
Sichuan butter poached lobster, crispy woba, roasted corn, watermelon
Foie gras in lettuce and “Abby’s ” sauce
Hawthorn bubble tea
Wagyu beef in aromatic bouillon,Chinese chive noodle
Fried condensed milk,banana, “bai jiu” caramel
Strawberry cream&chip
The restaurant’s maître d’hôtel holding a box of Chinese caviar
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