{"id":2711,"date":"2015-09-24T23:10:15","date_gmt":"2015-09-24T15:10:15","guid":{"rendered":"http:\/\/gazeandgraze.com\/wordpress\/?p=2711"},"modified":"2019-02-03T15:33:36","modified_gmt":"2019-02-03T07:33:36","slug":"lobster-bobo-lots-more-than-lobster","status":"publish","type":"post","link":"https:\/\/gazeandgraze.com\/wordpress\/2015\/09\/24\/lobster-bobo-lots-more-than-lobster\/","title":{"rendered":"Lobster Bobo – Lots More than Lobster"},"content":{"rendered":"
\"Lobster<\/a>
Looking down Jubilee Street, Lobster Bobo is in the Haleson Building<\/figcaption><\/figure>\n
\"Lobster<\/a>
The entrance of the restaurant, next to a tailor<\/figcaption><\/figure>\n

Update: Lobster Bobo has since moved and closed.<\/strong><\/p>\n

Tucked in a non-descript corner in Hong Kong’s Sheung Wan area\u00a0is Lobster Bobo by Eddy where I found really good quality seafood prepared by the former chef of Hong Kong’s chief executive. While lobster dishes are a highlight, this casual\u00a0eatery also does an amazing multi-course tasting menu that changes monthly.<\/p>\n

\"The<\/a>
The tasting menu<\/figcaption><\/figure>\n

Because of its simple surroundings and plating, I’d describe Lobster Bobo as home cooking if you just happen to have a star chef as your cook.\u00a0No doubt this is what it is\u00a0probably like for Hong Kong’s chief executives. Chef Fai worked for Hong Kong’s past few leaders\u00a0before joining Chef Eddy Leung\u00a0in his Aberdeen private kitchen – Chef’s Studio by Eddy. And subsequently became\u00a0the lead cook\u00a0at\u00a0this latest restaurant project by Chef Eddy.<\/p>\n

\"Lobster<\/a>
Chef Eddy Leung<\/figcaption><\/figure>\n
\"Lobster<\/a>
Chef Fai<\/figcaption><\/figure>\n

Much of the food\u00a0reflects its cantonese heritage but there are some pan-Asian, especially Japanese, and European\u00a0influences that creep into select dishes. The a la carte menu features various noodle dishes including lobster udon and a very popular lobster laksa. Chef Eddy’s wife is Malaysian so while I didn’t try the laksa, I’m sure it’s very authentic other than for the use of the premium crustacean. I would like to drop by for lunch one day to try the laksa – it looked really good.<\/p>\n

\"Lobster<\/a>
The popular lobster laksa<\/figcaption><\/figure>\n

The tasting menu is normally for at least four guests due to the sizeable portions. On the night I was there, the menu featured sea urchin with tofu, scallops, slow cooked salmon, pigeon, prawns and\u00a0other shell fish. Seven courses and one dessert of absolutely amazing produce. On arriving we were served an\u00a0“amuse bouche” of\u00a0tofu stuffed with shrimp paste and squid balls. Both were dressed with some lobster bisque and dried shrimp roe.<\/p>\n

\"Lobster<\/a>
Tofu stuffed with shrimp and squid balls<\/figcaption><\/figure>\n

Our menu started with Japanese tofu with sea urchin – a cold dish. The tofu was homemade and the sauce was a special soy sauce. This was followed by a stone fish\u00a0based soup that was filled with fish maw, clams and crunchy wood ear fungus. The soup is slow cooked in the cantonese tradition and so is extremely flavourful.<\/p>\n

\"Homemade<\/a>
Tofu with sea urchin and roe<\/figcaption><\/figure>\n
\"Stone<\/a>
Stone fish broth with fish maw and clams<\/figcaption><\/figure>\n

Next came scallops served with Chinese spinach and an XO sauce. This is a fairly typical cantonese dish but the\u00a0scallops are the highlight here – huge pieces cooked nicely. In contrast the salmon confit, which is western, was given a local twist with a topping of pickled mustard (“mui choi”) leaves.<\/p>\n

\"Chunks<\/a>
Chunks of scallop with spinach and XO sauce<\/figcaption><\/figure>\n
\"Salmon<\/a>
Salmon confit with “muy choi”<\/figcaption><\/figure>\n

After the salmon confit came my favourite dish of the night. The prawns saut\u00e9ed\u00a0in Chinese yellow wine were done just nicely and extremely fresh.<\/p>\n

\"Saut\u00e9ed<\/a>
Saut\u00e9ed prawns<\/figcaption><\/figure>\n

Pigeon is a Hong Kong specialty and generally a crowd pleaser. I’m okay with pigeon but it’s not a dish that I crave for. On the night we were there the pigeon was cooked two ways – the drumsticks were done in a confit style with portobello mushrooms while the breast meat was\u00a0smoked and then roasted. The smoked taste for the pigeon was a nice twist on the norm. My friend said that\u00a0the pigeon was \u00a0tad bit salty the night we were there and he was a bit disappointed. But it’s still better than most.<\/p>\n

\"Pigeon<\/a>
Pigeon done two ways – smoked, roasted and confit<\/figcaption><\/figure>\n

By this time, I could barely move. The next item was\u00a0the Lobster Bobo namesake – essentially rice in a lobster soup. It’s easy to refer to this as a porridge or congee but the rice is not cooked in the broth for as long and so retains a hardier texture. Very tasty and definitely worth seconds. The nice thing about lobster is that the meat is easier to get at compared to crab.<\/p>\n

\"A<\/a>
A whole lobster with rice in soup<\/figcaption><\/figure>\n

My friends\u00a0were too full and couldn’t eat dessert but I figured\u00a0I should try a bit. I thought dessert was pannacotta at first but it was actually a very creamy Hokkaido ice cream served with red beans. I’m not big on red beans but as this\u00a0was good, I finished the whole thing on my own.<\/p>\n

\"Dessert<\/a>
Dessert – hokkaido ice cream with red beans<\/figcaption><\/figure>\n

The thing with seafood is that good fresh produce is a must and that, first and foremost, was definitely what made Lobster Bobo very\u00a0enjoyable. Secondly, Chef Fai cooked the seafood just right. My favourite dish was the prawns followed by the stone fish broth\u00a0and the “lobster bobo”. I thought it the menu was good value for all that food at around HKD780 per person – which is around USD100.\u00a0We brought our own wine.<\/p>\n

Reservations are recommended if you are planning to try the tasting menu. \u00a0Lobster Bobo is open Monday-Saturday from 11am to 8pm. We stayed longer than 8pm – so I think they mean this to be last orders.<\/p>\n

Lobster Bobo by Eddy Facebook page:\u00a0<\/strong>https:\/\/www.facebook.com\/Lobsterbobobyeddy\/timeline<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Update: Lobster Bobo has since moved and closed. Tucked in a non-descript corner in Hong Kong’s Sheung Wan area\u00a0is Lobster Bobo by Eddy where I found really good quality seafood prepared by the former chef of Hong Kong’s chief executive. While lobster dishes are a highlight, this casual\u00a0eatery also does an amazing multi-course tasting menu […]<\/p>\n","protected":false},"author":1,"featured_media":2719,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[151,131],"tags":[39,43,132],"class_list":["post-2711","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asiapac","category-hongkong","tag-chinese_food","tag-featured","tag-hong_kong","latest_post"],"_links":{"self":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/2711","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2711"}],"version-history":[{"count":5,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/2711\/revisions"}],"predecessor-version":[{"id":4864,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/2711\/revisions\/4864"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/media\/2719"}],"wp:attachment":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}