Everybody put your claws up
Apart from helming upscale French restaurant Chez Ed in Causeway Bay, chef Eddy Leung’s resume includes founding one of Hong Kong’s first private kitchens and a stint as executive chef at the Ritz-Carlton. So he brings a wealth of experience to his casual seafood eatery, Lobster Bobo, that’s just moved from Central’s Jubilee Street to slick new digs in Queen Victoria Street. This is the perfect excuse to try one of this prolific chef’s more down-to-earth concepts.
Our first dish in this bright and minimalist new space is the signature lobster laksa ($108), which comes with a lobster tail and a drunken egg. The spicy broth is deliciously tangy and bright, and infused with fresh notes of the crustacean. We also thoroughly enjoy the pan-fried rice noodle rolls with lobster bisque ($68). The small, chewy rolls artfully carry the creamy, sweet bisque sauce. The cheese lobster udon in bisque soup ($128), however, isn’t so stellar as the broth is a tad too buttery and taxing on the arteries. However, we’re ready to overlook this blip based on the strength of Bobo’s superb laksa, rice noodle rolls, trendy space and more than reasonable prices.
|Venue name:||Lobster Bobo||Contact:|
G/F, 13 Queen Victoria Street, Central
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Sounded exciting from the review, but several attempts to call for a reservation today yielded little, as evidently no one on their team has enough English to take a dinner reservation. Wish I could comment on the food, but never got there. Ironical that despite a promising review for the restaurant on this English-language site (Timeout HK), the restaurant does not seem ready to cope with non-Cantonese speaking foreigners.