Introducing the Summer Tasting Menu at Bochord

Bochord is pleased to introduce our new tasting menu for the summer season, available from early July through September 2026. Situated at L1101, 11/F, World Trade Centre, 280 Gloucester Road, Causeway Bay, Hong Kong, Bochord offers a unique dining sanctuary. The space is deeply inspired by classic library aesthetics, featuring warm walnut interiors and panoramic views of Victoria Harbour that create an atmosphere of quiet intellectual refinement, perfectly complemented by the gentle resonance of nightly live music.

What to Expect

This summer, our culinary team has curated an 8-course tasting menu designed to highlight seasonal produce through the art of balancing textures and flavors. Each course is a considered progression, moving from delicate, bright starters to rich, complex plates, orchestrated to provide a sophisticated and harmonious culinary journey. The library-inspired warmth of our decor and the gentle backdrop of live jazz performances, which run nightly from 7:30 PM to 10:30 PM, create an immersive environment that elevates both business discussions and intimate celebrations.

Selected Highlights

Our approach centers on the interplay between ingredients, pairing delicate marine textures with deep, earthy nuances. Highlights from the current menu include:

• The Prelude: This opening movement invites guests on a multi-sensory journey, beginning with the crisp, refreshing bite of Spanish Cuttlefish Carpaccio, the ethereal sweetness of Hokkaido Scallop Sashimi, the luxurious, melt-in-your-mouth richness of Japanese Chu Toro, the sophisticated, nutty complexity of 36-Month Ibérico Ham, and the silky, umami-laden finish of the Ankimo Mousse.

• Matsuba Crab: This course offers a symphony of the sea, where succulent, sweet crab meat is elevated by the creaminess of Japanese sea urchin and the luxurious pop of caviar. The bright, sharp acidity of Tosazu jelly dances against the profound, lingering depth of lobster jus, leaving the palate revitalized and intrigued.

• Duck Foie Gras: An artful interplay of textures, this dish captivates with the velvety, decadent richness of foie gras, perfectly cut by the piquant elegance of Sansho balsamic. Earthy, grilled Longyan bamboo shoots ground the experience, while a surprising, bright crunch of fresh raspberry and the aromatic, clean perfume of Shiso leaf provide an awakening finish.

• French Onion Soup: A modern interpretation that warms the soul, this refined soup builds layers of depth with the distinct, woody earthiness of smoked sparassis crispa, while the intense, savory snap of crispy El Capricho cecina adds a transformative, textured contrast to each spoonful.

• Kinki Fish: Bathed in an aromatic, lemongrass-infused Kinki broth that brightens the senses, the delicate, flaky fish is harmonized by the gentle, honeyed sweetness of milk corn and the sophisticated, firm earthiness of artichoke confit, creating a dish that feels both comforting and serene.

• Suckling Pig: A vibrant exploration of balance, featuring tender, succulent pork transformed by the playful, light effervescence of Jalapeño foam. The dish finds its sophisticated edge through the bracing, clean acidity of fermented French white asparagus and the bright, zesty character of pickled yuzu & courgette.

• New-shell Lobster: A rare culinary treasure, this dish features the exceptionally tender and sweet meat of new-shell lobster, prized for its delicate texture and limited seasonal availability. This premium ingredient is paired with creamy Italian arborio rice and the crisp, clean bite of grilled fresh lily bulb, while a visually striking squid ink tapioca provides a sophisticated finish. Its inclusion represents an exclusive, high-value experience for our guests, showcasing the unmatched quality of peak-season bounty.

• Flourless Chocolate Cake: The grand finale is a study in layered intensity, where the bitter, velvety darkness of high-cacao chocolate cream is brilliantly contrasted by the spirited, tart luminosity of cherry glaze and compote. A dollop of lush, cool mascarpone provides a serene, creamy bridge that brings the meal to a satisfying, graceful close.

Planning a Dinner at Bochord

When planning your visit to Causeway Bay, it is helpful to note that our tasting menu must be pre-ordered at least one working day in advance. We recommend checking our Bochord Tasting Menu page for the latest updates before your visit. For guests attending, our dress code is smart casual, and we ask that you avoid wearing flip-flops.

If you are ready to secure your dinner for an anniversary, celebration, or business meal, you may reserve a table here. We recommend settling your deposit within 48 hours of making your application to ensure your seating arrangements are finalised in order of the deposit payment. For further information on our venue, please visit our restaurant page. We look forward to welcoming you for an evening in Causeway Bay.