The casual dining restaurant will have 50 covers and an al fresco dining space. The menu concentrates on smoked cooking methods as well as traditional sweet and pickled influences from South-East Asia, while drinks have been specially concocted to work with the dishes.
The restaurant is being opened by Jan Lee, who took inspiration for Bó Drake from his Chinese heritage, British upbringing and travels through South East Asia. He talked with BigHospitality about wanting to open something a bit different with the restaurant.
Diverse offering, relaxed atmosphere
The restaurant is opening in Soho, and Lee intends that the design of the restaurant will reflect the culture of that area, as well as creating a contemporary and relaxed space.
He said: “Soho is so diverse, it’s such a big melting pot of different things going on and different people and I thought that would be suited to Bo Drake. The menu that we’re going to be offering is diverse with lots of things going on and I think that reflects the area. But it’s going to be a relaxed atmosphere.”
The interior will combine traditional East Asian and European architectural influence and have original features including red bricked walls, timber flooring and exposed brick beams.
A large oak dining bar will run through the centre of the restaurant, with bar stools so customers can sit there to eat and drink.
Food and drink
The menu has been put together using seasonal British produce and includes meat dishes such as Smoked Bobo chicken with sriracha, lime and herbs, and Pork and eel dumpling with Sichuan peppercorns and chilli oil. Seafood dishes on offer include Loch Ryan oysters with apple and kimchi mignonette, while the menu’s vegetarian dishes include Spicy buckwheat noodles, cucumber, Korean pear, dashi and egg.
“The menu is something I want to keep on evolving with the seasons, and testing new things. It’ll be an ongoing evolution,” explained Lee.
The bar area at Bó Drake will offer Anju style drinks which match the food dishes alongside a wine and cocktail list and traditional Korean Soji. Lee has also acquired a slushie machine and intends on creating a number of whiskey based cocktails.
When asked what will make Bó Drake stand out, he said: “I think we’re going to be offering something different, we’re going to be doing Asian food in a way that I haven’t really seen on a big scale in London. We’re incorporating good quality ingredients and locally sourced meats, and pairing that alongside both Asian and western techniques. I believe it will bring a new dynamic to the food.”