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[Shanghai 上海] Bo Shanghai (2)

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Bo Shanghai

Add: 6F, Bund 5, 20 Guangdong Lu
Tel: 5383 3656
Hours: 6-11pm
Price: dinner set 1680 RMB + 10%,wine pairing + 650~850 RMB
Visited: Apr 2017

Please note that this was an invited tasting arranged by the restaurant.

6 months after its grand opening last year, Bo Shanghai finally released its menu 2.0. What’s new?

請注意本次為餐廳安排試吃。

繼去年10月在上海外灘五號風風火火地開幕後,Bo Shanghai 终于推出了他们的第二套菜单。这个醞釀了 6 個月之久的新菜單,到底有什麼內容呢?

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But first, a quick intro for those who didn’t already know about this restaurant. Bo Shanghai is the brainchild of Alvin Leung of the Bo Innovation (Hong Kong) fame, the cuisine is French inspired by China’s 8 regional cuisines. The kitchen here, helmed by head chefs DeAille and Simon, creates dishes that are completely different from what’s on offer in Hong Kong. Click here to read more about Bo Shanghai’s grand opening last year.

先給還不知道這家餐廳的人一個簡短的介紹:Bo Shanghai 是香港米其林三星的 Bo Innovation 的 “廚魔” Alvin Leung 在上海開的分店,用法國料理極致繁複的手法诠釋了來自中國八大菜系的靈感,由主廚 DeAille 和 Simon 呈現出和香港店完全不同的創意。想要了解更多,可以點擊這裡閱讀去年開幕時我寫的文章。

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The new menu is 12 courses long (1680 RMB + 10%), which is two dishes more than its predecessor (and unsurprisingly more expensive), with wine pairing at another 650 RMB (3 glasses) or 850 RMB (5 glasses). At this price point, Bo Shanghai certainly isn’t a restaurant to walk into casually…but the new menu does showcase the tremendous amount of thoughts the chefs have poured into its creation.

新菜單是一份 12 道式套餐(1680 元 + 10%),比之前的多了兩道(自然價格也上去了),配酒另加 650 元(3杯)或 850 元(5杯)。價格如此昂貴的 Bo Shanghai 顯然不是一家可以隨便走進去的餐廳…不過新菜單的確比之前更細致更華麗,用餐過程中主廚們詳細的解釋也讓人感受到他們在設計每一道料理時的用心。

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The amuse bouche, a duo of “molecular xiaolongbao” and Shanghainese kaofu, hasn’t changed. The “molecular xiaolongbao” is a classic creation from Alvin, its skin made from seaweed extractions, wrapping a soup that tastes exactly like xiaolongbao, adorned with a piece of vinegared ginger. As it bursts in the mouth, the soup is released…a sensation.

開胃小點倒是沒有變,和上份菜單一樣是 “分子小籠包” 以及 “烤麸”。其中分子小籠包是 Alvin 的經典創作之一,海藻制成的薄皮裹著高湯,上面點綴著一片用醋泡過的薑,放入嘴裏後輕壓便破裂,釋放出鮮味十足的小籠包風味。

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Written by sugarednspiced

June 13th, 2017 at 4:37 pm

[Shanghai 上海] Bo Shanghai

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Bo Shanghai

Add: 6/F, Bund 5, 5 Zhongshan Dong Yi Lu
Tel: 5383 3656
Hours: 6:30-11pm
Price: set menu 1500 RMB + 10%, with wine pairing 2200 RMB + 10%
Visited: Oct 2016

Please note that this was an invited tasting arranged by the restaurant.

I haven’t been to Bo Innovation in Hong Kong, but I have heard quite a lot about this much-debated Three Michelin star restaurant and its self-proclaimed “demon chef” Alvin Leung. London-born, Canada-raised Alvin was originally an engineer, and after teaching himself how to cook, he opened Bo Innovation in his 40s and quickly won two Michelin stars (subsequently three stars, and the restaurant is also currently ranked #28 in the World’s 50 Best Restaurants). His brand new Bo Shanghai recently soft-opened, and before it officially launches at the end of this month, let’s go have a sneak peek.

請注意本次為餐廳安排試吃。

沒有吃過香港的 Bo Innovation,不過對這家爭議不斷的米其林三星餐廳和其自稱 “廚魔” 的主廚 Alvin Leung 早有耳聞。倫敦出生、加拿大長大的 Alvin 本是工程師,自學廚藝後在40幾歲時開了自己第一家餐廳 Bo Innovation,並迅速得到了米其林得青睐(目前也名列 “世界最佳50餐廳” 第28位)。最近他在上海外灘五號的 Bo Shanghai 開始試運營,聽說月底要正式開幕,趕在那之前,先來嚐嚐。

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Arriving on the 6th floor of Bund Five, I was led through Bistro Daimon (another new concept by Alvin) to the hidden Bo Shanghai. So it does seem like everything needs to be hidden these days…like Tai’an Table (which was recently awarded one Michelin star but had to close due to license issues) or Speak Low (a perpetually packed speakeasy bar by famed Japanese bartender Shingo Gokan). Bo Shanghai has just 26 seats (including 6 at the bar) with a nice view of the bund, though the view really isn’t the focus here…

抵達外灘五號的6樓,先經過 Bistro Daimon,在服務人員的引導下來到藏在牆後的 Bo Shanghai。現在的餐廳(比如剛得米其林一星就被迫關門的泰安門)和酒吧(像是穿過角落的書架方得入內的Speak Low),為何都流行藏起來?Anyway,進入 Bo Shanghai 後發現其實地方很小,位子就26個,夜景挺美的(不過來這裡吃飯,夜景應該不是重點哦…)

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The two chefs at Bo Shanghai (DeAille and Simon, the two on the right in the photo below) are both Cantonese who grew up in Toronto, and before arriving in Shanghai they were working with Alvin for over two years in Bo Innovation.

Bo Shanghai 的兩位主廚(下圖右邊二位)是在多倫多長大的香港人,來上海之前在 Bo Innovation 工作了兩年多。女主廚 DeAille 說話非常客氣,有空時會很詳細的分享他們的料理故事。男主廚 Simon 說起話來很活潑,有種天然的喜感(喂,這樣說別人好嗎?)。我坐在吧台前用餐,邊吃邊和他們兩位聊天,學習了不少有趣的事情。

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Bo Shanghai’s 10-course tasting menu (1500 RMB + 10%, with wine pairing 2200 RMB + 10%) is inspired by the traditional cuisine from China’s 8 different regions, in fusion with French techniques, and is completely different from the offerings in Hong Kong. To start, here are the amuse bouche: croissant with scallion oil filling, and a Chinese bun with black truffles and comté cheese.

Bo Shanghai 的菜色將來自于中國八大菜系的靈感與法國料理做了結合,呈現的是和香港店完全不同的創意。目前只有一個10道菜的套餐,價格 1500 RMB + 10%(配酒套餐 2200 RMB + 10%)。從開胃的 amuse bouche 和面包就已經能嚐到主廚們的融合概念,比如這個放了蔥油的可頌,以及加了黑松露和法國的 comté 芝士的中式花卷。

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Written by sugarednspiced

December 12th, 2016 at 2:09 pm