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What we’ve been up to… Bo London

Bacon and quail eggs, steak and kidney dim sum and frog sausages (yes, frog sausages!) aren’t exactly the typical entrees you’d find at your local chinese – but Bo London’s Alvin Cheung isn’t your ordinary chef.  With his Michelin-starred status, he has more in common with the experimental zeal we’ve come to know and love from Heston  Blumenthal,  who might respectfully applaud Cheung’s  new ambitious Ode to Great Britain menu.  It’s 12 tasty courses of some of the most unusual combinations of Chinese ingredients with British references, like the Bed and Breakfast ( a quick bite of a beautiful jasmine smoked quail egg wrapped in bacon with a crispy taro crust ) and the Toad in the Hole (a combo of Chinese Yorkshire pudding, bone marrow, pickled lotus root with chicken gravy and frog sausages that tasted better than we imagined).

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Hawthorn – hawthorn tea with chili, mandarin orange sorbet and lemon grass meringue

The desserts are just as playful, with “beans on toast” turning out to be a delicate butter toast panna cotta, red bean foam, soy bean ice cream, chocolate coffee beans and edamame.  The style and theatre of it all is amazing, we have to say – but with a £80 price tag per person, we wouldn’t have expected anything less for such fine dining that’s guaranteed to leave you mind-blown by the end. For more info, visit: www.bolondonrestaurant.com

See more pics from our experience below:

 

White garden - spring onion, avocado and lime mousse, morel mushroom crumbs, dehydrated Enoki and ginger powder

White garden – spring onion, avocado and lime mousse, morel mushroom crumbs, dehydrated Enoki and ginger powder

Bed and Breakfast

Bed and Breakfast

Cloud - cured mackerel, compressed cucumber, black sesame, "Chinkiang" vinegar and mist of rose

Cloud – cured mackerel, compressed cucumber, black sesame, “Chinkiang” vinegar and mist of rose

 

Steak and Kidney - steamed steak and kidney dumplng with smoked herring roe

Steak and Kidney – steamed steak and kidney dumplng with smoked herring roe

Three tomatoes - Braised tomato in Chinese glutinous rice vinegar, cherry tomato baked in Chinese filo with Chinese olive tapenade, tomato marshmallow and green onion oil

Three tomatoes – Braised tomato in Chinese glutinous rice vinegar, cherry tomato baked in Chinese filo with Chinese olive tapenade, tomato marshmallow and green onion oil

 

Toad in the hole

Toad in the hole

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Pigeon – with shittake mushroom cake, wild garlic and Chinese almonds

Beans on toast

Beans on toast

 

Coconut - palm sugar brulee, sour Marello cherry compote, coconut milk

Coconut – palm sugar brulee, sour Marello cherry compote, coconut milk

Petit dim sum

Petit dim sum

 

 

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