PREVIEW: Bo London – “Ode to Britain” 12 Course Menu (33 Pictures)

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Bo London
4 Mill Street, London, W1S 2AX

This is the “Ode to Britain” 12 course menu from Bo London, which opened last week on Thu 06 Dec. This is the first foray outside Asia for “Demon Chef” Alvin Leung. In culinary circles, he is known for his signature ‘X-treme Chinese Cuisine’ which has earned his Hong Kong restaurant “Bo Innovation” two Michelin Stars. A huge achievement for any chef, let along a self taught chef serving Chinese cuisine.

Bo London – “Bed & Breakfast” (Smoked quail’s egg on a crispy taro nest with Oscietra caviar topped with gold leaf)

If you visit Bo London for dinner you only have two options. The 15 course “Chef’s Menu” at (£138) or the 12 Course “Ode To Britain” (£98). A la carte is only available with the dim sum lunch menu.

“Ode To Britain” has some deceptively English sounding dishes like “Steak & Kidney” and “Toad in a Hole”. Don’t be fooled, “Steak and Kidney” is actually an interpretation of the Chinese soup dumpling ‘Xiao Long Bao’, while “Toad in a Hole” is a frog’s leg inside a closed hollow mini Yorkshire pudding with bone marrow gravy on a bed of Chinese mushrooms.

Note: Contents of this Mon 03-Dec-2012 preview were embargoed until opening day, Thu 06-Dec-2012 and then re-embargod at the request of the PR agency. Apologies for having to recall the article and republish.

Bo London
Ad: 4 Mill Street, London, W1S 2AX (map)
Ww: bolondonrestaurant.com
Tw: @Bo_London

Bo London – Main dining area

Bo London – Custom designed “Baijiu Sour” chalice

Bo London – “Bed & Breakfast” in the making

Bo London – “Bed & Breakfast” topped with caviar

Bo London – “Bed & Breakfast” served on the branches on a silver tree

Bo London – “Baijiu Sour” with useful handles

Bo London – “Bed & Breakfast” (Smoked quail’s egg on a crispy taro nest with Oscietra caviar topped with gold leaf)

Bo London – “Bed & Breakfast” complete with gold foil

Bo London – “Tripe-ful” (Lychee cream, Saffron mussel custard, Lycee foam, Tripe jelly)

Bo London – Custom designed holder… just for this dish

Bo London – View from the Chef’s Table

Bo London – “Toad in a hole” (Frog’s leg baked in a Yorkshire pudding, with bone marrow gravy)

Bo London – Test Tube Dishes

Bo London – Triplet of tomato bites

Bo London – “Tomato” soaked in phat chun vinegar

Bo London – Chinese filo pastry stuffed with tomato on top of a chinese olive sauce

Bo London – Mashmellow infused with tomato and green onion oil

Bo London – Triplet of tomato dishes served on a mini chaise longue

Bo London – Triplet of tomato bites

Bo London – “Cloud” (Mackerel, ponzu and ginger topped with black sesame foam, served with rose water and dry ice smoke)

Bo London – “Cloud” made from sesame foam

Bo London – “English Mustard” (Langoustine, preserved duck egg, red cabbage cauliflower, black truffles, duck sauce)

Bo London – “English Mustard” (Langoustine, preserved duck egg, red cabbage cauliflower, black truffles, duck sauce)

Bo London – “Hawthorn” (3 part Bubble Tea palate cleanser – Chilli tapioca balls, Hawthorn water, Basil foam)

Bo London – “Hawthorn” (Bubble Tea served in a lit test tube)

Bo London – “Steak & Kidney” (Steamed Xiao Long Bao topped with Avruga caviar)

Bo London – “Steak & Kidney” (Steamed Xiao Long Bao topped with Avruga caviar)

Bo London – “Steak & Kidney” (Steamed Xiao Long Bao topped with Avruga caviar)

Bo London – Pigeon Aromatic bouillon, potato and chive jiaozi pastry

Bo London – Note the ‘Demon Chef’ logo on the teacup

Bo London – Looking like traditional Chinese Sesame Seed Balls…

Bo London – … but these balls are filled with chocolate, maybe injected?

Bo London – Strawberry & Chips (Crispy won ton skin with dehydrated strawberries)

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