Editorial Reviews
The name has changed (when it read Bo Kong, the place seemed so much more exotic), but the décor still feels like Nirvana's waiting room, and the menu remains by turns puzzling and borderline occult to non-Chinese. But committed diners will find a solid collection of dishes constructed around mock meats. Hot-and-sour soup, teeming with enoki mushrooms and fresh tomato, is the ideal entry point...
by Vancouver Magazine
on July 16, 2013 from vanmag