An X-Treme Chinese culinary adventure

Two-Michelin-starred Hong Kong restaurant Bo Innovation opens its doors in London

Fermented black bean and organic honey cod with pickled pak-choi and ginger
Fermented black bean and organic honey cod with pickled pak-choi and ginger

Chopsticks at the ready: X-Treme Chinesecuisine, the signature style of Bo Innovation (the only independent Hong Kongrestaurant to be awarded two Michelin stars), is coming to London. Bo London ischef-patron Alvin Leung’s first restaurant outside Hong Kong, and will signal areturn to the city of his birth when its doors open on Thursday December 6. “I’mreally looking forward to becoming part of the city’s dynamic food scene,”he says.

Wagyu beef and cheong fun noodle rolls with black truffle sauce
Wagyu beef and cheong fun noodle rolls with black truffle sauce

Diners will be able to explore a completelynew dimension of Chinese gastronomy as the self-taught chef delivers signatureX-Treme dishes, including the wonderfully named Bed & Breakfast, aconcoction of quail eggs, crispy taro nest and caviar; Cloud, which combines mackerel, black sesame ponzu sauce, ginger and rose; and X-Treme, which is a takeon the classic steamed dumpling dish xiao long bao.

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The restaurant’s calm, contemporary interiorprovides a soothing backdrop to the menu’s fizz and fireworks. Away from themain room, a bar seating 10 opens for lunch and serves dim sum throughout theday. Two semi-private dining areas are embraced within the main restaurant, oneof which is an eight-seater Chef’s Table offering a glimpse of the culinaryaction. A private dining room on the lower-ground floor takes decorativeinspiration from Hong Kong’s Wan Chai district skyline at night and is a moreintimate space for 20, who can savour the kitchen’s theatrics.

Hamachi with black sesame sauce, rose essence, ginger and lemon balm
Hamachi with black sesame sauce, rose essence, ginger and lemon balm

The extensive dim sum menu ranges from wildmushroom dumpling to suckling pig Sichuan vanilla apple, with alunch-time selection that includes black truffle XO har gau, chilli crab shu maiwith pork or calamari ball kaffir lime. The set lunch menu offers two of these dim sumdishes and one main course for £30 (or £35 with the dessert of the day). Main courses in turn feature imaginative fusions such as scallops with peas, crispy woba and jolo,cod sauternes with saffron miso, or beggar-style quail with wolfberry, lotusleaf and yellow lentils.

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Spoilt for choice, the selection can seemoverwhelming, but it’s worth mentioning that true gastronomic adventurers canindulge in a 12- or 15-course vegetarian menu (£88/£128), the 12-course Ode toGreat Britain (£98) or the 15-course Chef’s Menu (£138).

First picture: fermented black bean and organic honey cod with pickled pak-choi and ginger. Second picture: wagyu beef and cheong fun noodle rolls with black truffle sauce. Third picture: hamachi with black sesame sauce, rose essence, ginger and lemon balm.

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