Alvin Leung, the two-Michelin-starred chef proprietor of Bo Innovation in Hong Kong, has opened his first London restaurant in Mayfair. Situated on the former Patterson's site, Bo London showcases Leung's 'X-treme Chinese' cuisine. The menu includes traditional dim sum and Leung's unique take on British classics like toad in the hole and beans on toast.
what the critics say
Saturday, January 26, 2013 - Much of it is mesmerising. One flawless oyster on a sliver of seaweed jelly, bathed in sherry-like Shaoxing wine with lime, ginger and onion, is an exhilarating earth-and-sea slurp. "Tomato" brings three treatments of the fruit: one almost confit in sweet Chinese vinegar, one wrapped in an armadillo-like shell of lightest pastry, one a snowy "marshmallow" that combines fairy-wing lightness with astonishing intensity. Wagyu beef comes in a bouillon of limpid purity and staggering savour.
Saturday, January 05, 2013 - Leung's GB-inspired menu, in which he wackily reinterprets some of our national dishes, may be a great headline-grabber, but it also offers moments of subtlety and brilliance...For all Leung's talk of pushing diners out of the comfort zone, Bo London isn't game-changing. But our meal had an integrity which made it much more than Chinese food with a modernist vajazzle. It won't cause the sensation here that it caused in Hong Kong, but it will attract an audience, of the rich, jaded and curious.
I recently went to Bo London for dinner with a group of friends. After hearing of the hong kong restaurant many times in the past i had been looking forward to the meal. The a la carte menu was supposed to be available (according to the restaurant website) but was not. i was informed by a waiter that i should have checked when i made the booking if the a la carte menu was on offer, seemingly blaming me for the wrong information on the website. our group therefore had to have one of the two set menu's. i dine out regularly at all manner of restaurants, and therefore am very familiar with innovative cooking. however in this instance the food was very much style over substance, and the meal was an extreme disappointment. The only upside was a very helpful and knowledgable sommelier.
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Food 0 | Service 3 | Atmosphere 2 | Value for money 0
Sunday, April 28, 2013
what the bloggers say
Monday, March 18, 2013 - The meal began with an amuse of edible ‘soil’ that hid a bright green foam that was warm, wobbly and onion flavoured. Simple, delicious, balanced, analogous to Hedone’s umami flan. Punchy flavours, interesting presentation...Nothing about Bo London is standard or to be expected and if anything, the restaurant is completely anti-fashion. I loved the meal because I thought the cooking was just wonderful.
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