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).
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: