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2022-11-27
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Boholic is a place I heard about for being a very picturesque cafe. Located in Cheung Sha Wan, we decided to go here for dinner. To see what the fuss was all about.Just as people said, it really is pretty with all sorts of flowers here and there. They even had the Christmas tree out.Menu is in English and Chinese. From first glance it looked like your usual cafe type food. But upon closer inspection, it appeared they used ingredients that were more local.We ordered a couple of drinks. I had the
Just as people said, it really is pretty with all sorts of flowers here and there. They even had the Christmas tree out.
Menu is in English and Chinese. From first glance it looked like your usual cafe type food. But upon closer inspection, it appeared they used ingredients that were more local.
We ordered a couple of drinks. I had the Strawberry Green Apple Soda ($48). Not too sweet with a light bit of carbonation. Lots of strawberry pulp was mixed into the with the apple juice along with some slices of green apple for garnish.
Boyfriend had the Matcha Latte ($42). A very pretty bit of latte art work was done. The matcha was strong with a good amount of bitterness. Not too much milk to cover the taste of the tea.
Boyfriend ordered the Shichimi Grilled Fish Fillet and Chanterelle with a bowl of rice ($72). The rice they used was the Taiwanese pearl rice so it wasn't as sticky as Japanese rice. The fish was grilled perfectly with a wonderful crispy skin and meat that flaked off gently. It was laid on a bed of gai lan, a vegetable though common amoung many Chinese restaurants, isn't a common item to serve in a cafe. I liked it. I liked they used this more bitter vegetable as opposed to something like asparagus. The sauce was had a slight curry taste that was mixed with a bit of the shichimi seasoning, giving it a bit of a kick.
I had the Shrimp Roe, Pearl Scallop, Fish Soup Risotto ($85). At first glance I thought ... the usual risotto. But this was not the usual risotto. The fish soup used to cook it in was full of umami. I discovered along with the scallop, there was oysters and shrimp. But upon biting into it, the oysters and shrimp tasted like the dried oysters and shrimp we commonly find in Chinese food. This made it extra full of flavour as drying of seafood concentrates it. All was topped with shrimp roe, something that is commonly found in wonton noodle shops when you order a toss noodle.
Inventive and creative uses of common local ingredients in a Western setting. And it worked! No wonder the place was so busy even on a weekday evening. Be sure to book a table or get here early to ensure a seat. They have an 80 minute dining time limit. And rest assured, they really do give you the bill when the time is up as there are people waiting for your seat.
张贴
