LUNCH
Set Lunch menu
SET LUNCH MENU
choice of entrees:
hokkaido scallop
shanghainese “jolo”, sugar snap peas, woba
corn
cauliflower, pinenut, “pat chun” vinegar
duck foie gras
preserved chinese mustard green,
walnut, zhenjiang vinegar
brittany lobster
wonton, tartare, har mi oil, semi dried tomato, black truffles
bo’s signature chicken rice
shaved sun-dried abalone, air dried foie gras
choice of mains
new zealand scampi
cauliflower, black truffle, salty duck egg yolk, mustard
haida gwaii wild cod
iberico ham, almond, wild mushrooms
pigeon
mountain yam, barley, juju berry, ginseng, dragon fruit
leg of suckling pig
sichuan peppercorn, pineapple, baby greens,
“pat chun” ginger vinaigrette
a3 saga-gyu beef(supplement $500/4oz)
black truffle, “cheung fun”, first press superior soy
dessert
bo baba
osmanthus, pear, yuzu honey snow fungus, wolfberry, almond
HK750 per person.
(plus 10% service charge)
Tasting Menu
Tasting menu
kinki
tofu, vichyssoise, morel mushroom, scallion
brittany lobster
wonton, tartare, har mi oil, semi dried tomato, black truffles
corn
cauliflower, pinenut, “pat chun” vinegar
molecular
x-treme “xiao long bao”
duck foie gras
preserved chinese mustard green,
walnut, aged zhenjiang vinegar
mou tai
butterfly pea flower, calamansi
leg of suckling pig
sichuan peppercorn, pineapple, baby greens,
“pat chun” ginger vinaigrette
or
hokkaido scallop
shanghainese “jolo”, sugar snap peas, woba
or
a3 saga-gyu beef (supplement $200)
black truffle, “cheung fun”, first press superior soy
bo’s signature chicken rice
shaved sun-dried abalone, air dried foie gras
no shark fin
mango, coconut, grapefruit
HK900 per person. 4 labels of wine pairing, HK620
(plus 10% service charge)
Red Menu
childs play
a playful approach to the top 10 Hong Kong dishes
dim sum extreme
caviar, taro, smoked quail egg
x-treme “xiao long bao”
aberdeen floaters
kitimat queen prawn, kinki, scallop, preserved plum, soy salt
dried shrimp, vermicelli, pickled fuzzy melon
bamboo matrix
foie gras, “chu yeh ching”, bamboo shoot, bamboo charcoal
60000 a year (supplement HK$190)
typhoon shelter crab
postnatal fancy
“pat chun”, pig trotter, ginger, hollandaise
classic upgrade
saba, black beans, indian lettuce, diced fish, buah keluak
the imperial beggars banquet
chicken à la king
qing cocktail
“mou tai”, butterfly pea flower, calamansi
new zealand scampi
cauliflower, black truffle, salted duck egg yolk, mustard
or
suckling pig
roasted sichuan pineapple, baby greens, “pat chun” ginger vinaigrette
or
A3 saga -gyu beef (supplement $500/4oz)
black truffle, “cheung fun”, first press superior soy
bo baba
osmanthus, pear, yuzu honey, snow fungus, wolfberry, almond
everything lotus
petit fours
HK2,280 per person.
Premium pairing, 6 labels of wine and 1 label of sake HK1,580;
Grand Cru pairing, 5 labels of wine HK1,880.
(plus 10% service charge)
Blue Menu
childs play
a playful approach to the top 10 Hong Kong dishes
dim sum extreme
caviar, taro, smoked quail egg
x-treme “xiao long bao”
green eggs and magnolia ham
century egg, apricot, magnolia ham, green aromatic
aberdeen floaters
kitimat queen prawn, kinki, scallop, preserved plum, soy salt
dried shrimp, vermicelli, pickled fuzzy melon
ode to the dragon
oyster tofu, black garlic
bamboo matrix
foie gras, “chu yeh ching”, bamboo shoot, bamboo charcoal
60000 a year
typhoon shelter crab
postnatal fancy
“pat chun”, pig trotter, ginger, hollandaise
classic upgrade
saba, black beans, indian lettuce, diced fish, buah keluak
the imperial beggars banquet
chicken à la king
qing cocktail
“mou tai”, butterfly pea flower, calamansi
back on the street
brittany lobster, sweetbread, sea urchin mustard,
homemade sweet sauce
the chicken bowl
“Bo” chicken rice, sun-dried abalone, air-dried foie gras
8 treasure
chinese almond pudding, chestnut
no shark fin
mango, coconut, grapefruit
everything lotus
petit fours
HK2,680 per person.
Premium pairing, 6 labels of wine and 1 label of sake HK1,580;
Grand Cru pairing, 5 labels of wine HK1,880.
(plus 10 % service charge)
