Live music has a new home at Bobo Kuala Lumpur – a cosy restaurant with a ‘hidden’ speakeasy bar cum lounge upstairs in one of Ed Soo’s repertoire of F&B ventures in Bangsar’s Bangkung Row.
Only an ardent art lover and collector like Ed Soo would conceptualise a restaurant around his treasured artistic masterpieces. From the ambient lighting to the minimalist furnishing in the restaurant, visual feasts abound in Bobo.
|Local music talents take centrestage at Bobo KL|
After an effusive welcome, Ed got his culinary team to conjure up a repertoire of starters for our sampling. Red and white wines accompanied our companionable evening, amidst cordial chit-chat and bouts of cheery laughter.
Soon we were inundated by a melange of textures, flavours and tastes as the plethora of appetisers appeared. My personal vote goes to the unconventional Bobo’s Caesar Salad (RM28) - a wicked composition featuring a mound of velvety parmesan mousse atop a crouton base.
It was a naughty way to get non-vegetable eaters to eat greens as there was more of that rich umami mousse than lettuce! Still, a few more leaves of romaine would go down even better.
Coming in a close second is the Charchuterie & Cheese Board (RM39), a platter guaranteed to make fromage fans go weak at the knees. A robust red is best to down with the irresistible cured meat cuts and cheeses.
We were amply satisfied by the big, boldly flavoured chorizo de pavo (fermented, cured and smoked Spanish sausage), salchicón de pavo (cured summer sausage), cecina de vacuno (air-dried beef), manchego (Spanish semi-soft cheese made from sheep’s milk), mahón (Spanish semi-hard cow’s cheese) and nectar-sweet rock melon.
Plump and brimming with hints of their deep-sea origins, you can’t go wrong with Fresh Irish Oysters (RM38) here. Shucked and served on the half shell with a splash of olive oil, black pearly caviar and if you wish, a squeeze of lemon juice, the slickly smooth molluscs go down a real treat.
The bright and cheery tangerine hue of Salmon Crudo (RM34) demands full attention and rightly so. Drizzled with olive oil and horseradish cream alongside dainty dots of horseradish cream, some micro herbs and salmon roe, the simplicity of this raw fish dish again underscores the ‘less is more’ maxim.
Dessert can be partaken at the lounge upstairs upon request. At Ed’s persuasion, we did just that…although I daresay we were far too distracted by the intimate environs and melodious renditions of Malaysia’s piano man aka David Gomes that evening. Hence no photos – only ebullient memories that make me yearn to return. Music to Ed Soo’s ears, yes?