Set Lunch Menu
Set Lunch Menu
choice of entrees:
hokkaido scallop
shanghainese jolo, sugar snap peas, woba
Hokkaido corn
cauliflower, pinenut, pat chun vinegar
duck foie gras
preserved chinese mustard green, walnut, zhenjiang vinegar
brittany lobster
black truffles, har mi, tartare, potato
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 grapefruit, mango, black glutinous rice, coconut, pineapple
HK750 per person.
(plus 10% service charge)
Tasting Menu
Lunch Tasting menu
corn
japanese cauliflower, pinenut, “pat chun” vinegar
brittany lobster
black truffles, ”har mi”, tartare, potato
hokkaido scallop
shanghainese “jolo”, sugar snap peas, woba
molecular
x-treme “xiao long bao”
duck foie gras
terrine, “chu yeh ching”, fermented red bean curd,
bamboo shoot, sichuan green sauce
mou tai
butterfly pea flower, calamansi
leg of suckling pig
sichuan peppercorn, pineapple, baby greens,
“pat chun” ginger vinaigrette
or
haida gwaii wild cod
iberico ham, chinese almond, mushrooms, mandarin peel
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)
Valentines Dinner 2019
14th February 2019 Valentines Dinner
Legs & Black Stockings
Black Truffle and Caviar Extravaganza
FOREPLAY
a playful approach to romance
LEGS AND BLACK STOCKINGS
king crab, pickled bamboo pith, caviar
TONGUE IN CHEEK
duck tongue, pork cheek, Sichuan green sauce, black truffle
ORIENTAL APHRODISIACS
drunken oyster, ginseng champagne, goji berry, caviar
BABY FOOD “OOPS”
black truffle, spam and duck egg
PILLOW TALK
fried celeriac milk, golden langoustine, English mustard, black truffle
MOLECULAR “Buns”
“cha siu”
GETTING KINKY
Japanese snapper, black garlic, mullet roe, pepper
RAISE THE RED LANTERN
dried shrimp beetroot soufflé, black truffle
SWEET BED
veal sweetbread, oyster sauce, lettuce puree, caviar
ICE & FIRE
nitro experience
BEEF CAKE
Saga-gyu beef, “nian gao”, black truffle
“THE ROOSTER”
cocks comb, abalone, Bo chicken rice
BREAKFAST IN BED
ginkgo nut congee ice-cream, churros, fermented sugar sponge
SEX ON THE BEACH
HKD$2,880 per person
(plus 10 % service charge)
I ❤ HK Menu
I ❤ HK 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
dim sum extreme (supplement $300)
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
qing cocktail
mou tai, butterfly pea flower, calamansi
back on the street
sweetbread, sea urchin mustard, homemade sweet sauce
suckling pig
roasted sichuan pineapple
or
A3 saga -gyu beef (supplement $500/4oz)
black truffle, cheung fun, first press superior soy
no shark fin
yuzu, osmanthus, peach resin, persimmon
everything lotus
root, leaf, seed, flower
8 treasure
dried mandarin peel, dragon eye, wolfberry, walnut, pandan, rose, osmanthus, jujube
HK1,750 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 Thursday.
Chef Blue Menu
Chef 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, 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, black truffle
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, black truffle, aromatic consommé
the chicken bowl
Bo chicken rice, sun-dried abalone, air-dried foie gras
no shark fin
yuzu, osmanthus, peach resin, persimmon
everything lotus
root, leaf, seed, flower
8 treasure
dried mandarin peel, dragon eye, wolfberry, walnut, pandan, rose, osmanthus, jujube
HK2,480 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.
