Chef Table Menu
CHEF TABLE MENU
To optimize the dining experience, this menu is to be prepared for the entire table.
childs play
a playful approach to the top 10 Hong Kong dishes
caviar
taro, smoked quail egg
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
white truffle(supplement $450)
duck egg yolk, yat milk cheese, “cheung fun”
mou tai
butterfly pea flower, calamansi
smoked wild black cod
black beans, indian lettuce, dace fish, buah keluak
hokkaido scallop
shanghainese “jolo”, sugar snap peas, woba
a3 saga-gyu beef
black truffle, “cheung fun”, first press superior soy
no shark fin
yuzu, osmanthus, peach resin , dried persimmon
bo baba
grapefruit, mango, black glutinous rice, coconut, pineapple
HK1,680 per person.
6 labels of wine pairing, HK1,000.
(plus 10% service charge)
Tasting Menu
Lunch Tasting menu
To optimize the dining experience, this menu is to be prepared for the entire table.
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
yuzu, osmanthus, peach resin , dried persimmon
HK900 per person.
4 labels of wine pairing, HK620.
(plus 10% service charge)
CHEF BLUE MENU
Celebrating Bo Innovation’s 15th Anniversary and Alvin Leung’s debut book “My Hong Kong”.
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, soy salt, ocean trout, “mui choy”, scallop, preserved plum
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, salted egg yolk
classic upgrade
smoked cod, black beans, indian lettuce, dace fish, buah keluak
the imperial beggars banquet
chicken à la king
or
white truffle(supplement $450)
duck egg yolk, yat milk cheese, “cheung fun”
qing cocktail
“mou tai”, butterfly pea flower, calamansi
back on the street
brittany lobster, sweetbread, sea urchin mustard, homemade sweet sauce
beef noodles
A3 saga gyu beef, mixed mushroom, aromatic consommé
the chicken bowl
“Bo” chicken rice, sun-dried abalone, air-dried foie gras
no shark fin
yuzu, osmanthus, peach resin, dried persimmon
everything lotus
root, leaf, seed, flower
8 treasure
dried mandarin peel, dragon eye, wolfberry, walnut, pandan, rose, osmanthus, jujube
HK2,300 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)
This menu will be served during Monday to Saturday in December 2018.
