Bosk is the pristine restaurant in the Shangri-La, next to the Daisho/Shoto bastion. It itself is a bastion of luxury: the ice cubes are immaculate cubes. The pate is clumpy but easy to spread and the apricot spread is a beautiful counterbalance to the spicy mustard. The chicken is perfectly cooked but lacks flavor. The crispy skin is reformulated into a crust – highly creative but fails to make an impact. The vinaigrette doesn’t taste “smoked” and the broccoli puree doesn’t add much. The dish is dominated by the pungent mushrooms and fried cheese, which don’t necessarily love chicken. The dessert is a masterpiece: perhaps it resembles a flying bird with an egg-shell ice cream on top. It could be more playful with textures as the components seem to almost meld together, except for the crispy peanut which happens to guide the dish in flavor too.
Pork pate / apricot / mustard / artisan bread
Slow Roasted Chicken
cheese fritter / broccoli puree / mushroom / carrot / smoked vinaigrette
whipped chocolate / banana / peanut / dulche de leche ice cream