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2016-05-18
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Lá Bò Lá is a newly opened French Vietnamese style tapas bar in Lee Tung Street, founded by Ian Ip. The chic looking restaurant offers local Vietnamese cuisine led by Chef Aikman Hong, paired with a wide varieties of drinks from the bar, led by Vincent Chue. Lá Bò Lá means "Leaf, Beef, Leaf" in Vietnamese, echoing Ian's passion in beef dishes. One of his signature dishes is Beef Soup Noodle (Pho Bo) using his secret recipe which is served limitedly during lunch time only. The food and drink pair
Lá Bò Lá is a newly opened French Vietnamese style tapas bar in Lee Tung Street, founded by Ian Ip. The chic looking restaurant offers local Vietnamese cuisine led by Chef Aikman Hong, paired with a wide varieties of drinks from the bar, led by Vincent Chue.
Lá Bò Lá means "Leaf, Beef, Leaf" in Vietnamese, echoing Ian's passion in beef dishes. One of his signature dishes is Beef Soup Noodle (Pho Bo) using his secret recipe which is served limitedly during lunch time only. The food and drink pairing dinner embraces craft beer, draft beer, cocktails, and all house wine from the bar. Good Morning Vietname ($38)
Housemade nuts mix of almonds, cashews, coffee beans, salty fish, lemon leaf, and herbs. There is the savouriness from the salty fish and the refreshing herbs, ended with a hint of bittersweet aftertaste from the coffee beans, what a great match with any kinds of chilled beer or white wine.
Good Morning Vietname ($38)
$38
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The boneless chicken wings have been fried three times until the perfect crunchiness. The crispy wings are paired with some sweet and sour tamarind sauce to balance out the oiliness from the chicken. Beer and chicken has been a well-known match and La Bo La has nailed it with some Estrella Inedit or some Sauvignon Blanc.
Signature La Bo La Boneless Chicken Wing ($88)
$88
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The spring roll skin needs to be left outside overnight with spice salt sprinkled on top, making the spring roll exceptionally crispy. Wrap the spring roll around with fish sauce and fresh lime juice for extra enjoyment. The deep fried goodness is never a miss when going down with some Saigon beer or Sauvignon Blanc.
Traditional Crispy Spring Roll ($68)
$68
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The hand-shaped minced chicken skewer is prepared with some chicken soft bones to give an extra crunch. The lemongrass stick infuses the chicken with a subtle grassy freshness.
Juicy Homemade Minced Chicken on Lemongrass ($108)
$108
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Miss Saigon
$88
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The made-to-order soft shell crab maintained its crispiness, along with avocado, mint, being wrapped around a thin sheet of rice paper which is chewy and full of aromatic rice fragrant. The sea water flavour from the crab matches beautifully with Rose.
Soft Shell Crab Rice Paper Rolls ($108)
$108
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Only the tenderest part of the ox tongue is used for this main dish. The ox tongue has been cooked until very succulent and juicy after absorbing all the goodness from the black pepper sauce. The slight spiciness paired nicely with a glass of Cabernet Sauvignon.
La Bo La Ox Tongue Rice ($128)
$128
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The oxtail pot maintained its original rich beef taste along with Vietnamese marinating sauce. The tender oxtail literally fell apart from the bone and it was exceptionally scrumptious when the nicely toasted panini bread. Shiraz is no doubt a good pair with any beef dishes with its powerful character.
Homemade Rich Oxtail and Bread Dip ($208)
$208
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With no disappointment, the lamb racks are also nicely done with just the right doneness in the centre. The soft meat with strong flavour is to pair with some strong dark beer or powerful red wine like Rosso Piceno.
Grilled Lamb Rack ($178)
$178
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