Bam Bou

Friday, December 04, 2009 - The green curried chicken with tiger aubergine and pea shoots is creamy with a slight hint of chilli. I would have liked a more spice but otherwise the curry is rich and comforting. The peppered beef fillet has a subtle flavour thanks to the kow choi and shao xing wine that it has been cooked with but the portion size is a little meagre. The best dish we order is the seared scallops with pork belly and perilla leaves. The pork belly glistens with fat while the plump scallops provide the perfect foil to the strong flavour of the pork.