You can always trust Massive Restaurants to bring into the city, a brand that will be the talk of the town. Bo Tai opened doors in the city recently and has an eclectic menu that brings together some gems from the Asian world, all of course with a twist. Among the starters, the 'Preserved Raw Mango and Avocado' is a great way to begin. Follow this up with some 'Caramelized Tenderloin' with some crushed pepper. The 'Crystal Pork Dumplings' are moist and flavourful and the casing holds it all in a delicate wrap. Vegetarians can give the 'Beijing Potatoes' with burnt chillies a try. Crisp potatoes with a sticky sweet and spicy sauce. For something a bit more delicate on the palate, the 'Poached Pork in Tom Yum Broth' has pork ravioli placed in tangy tom yum base. A really good dish to try, especially for those who like to experiment, is the 'Jackfruit Red Curry Cream Baos' – the way the herbs mask the strong flavours of the jackfruit is no simple feat. From the main course, you could pair 'Steamed Rice' with some well done 'Massaman Duck Curry'. Or you could go in for a one-bowl meal and try their 'Bibimbap'. The lamb version that I had was a really good one. For desserts, the 'Coconut Crème Brulee' yields to the spoon beautifully. The restaurant has a great cocktail menu, with a lot of Asian inspiration. The 'Bangkok Boulevard' is a whisky drink that comes in a glass sprayed with edible gold (which you will most likely get all over yourself). The 'Hem and Lion' is a marriage between tequila and watermelon.
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