A new luxurious vegetarian tasting menu just debuted in Manhattan.
Bodai opened on Tuesday, October 15, offering a multicourse plant-based chinese menu by Master Chef Guo Wenjun. Hidden on the ground floor of The Randolph House luxury residences, and only accessible via a doorbell, Bodai is nestled within Chef Guo, a fine dining restaurant known for its intricate 19-course prix-fixe starting at $518 per person
Bodai offers a more condensed nine-course tasting menu for $99 per person. The experience is inspired by ancestral recipes of the Qing Palace Cuisine vegetarian culture.
As more people seek healthier food options and lifestyles, Chef Guo is dedicated to providing delicious vegetarian meals that cater to the growing demand.
Stickopus Japonicus (cauliflower mushroom) at Bodai
To develop the menu, Chef Guo spend the past two years deciphering the writings of his mentor, Chinese Master Chef Ding Guangzhou, a 7th generation disciple of the line of royal chefs. He then worked to source specialty ingredients from all over the world to create the menu.
“I was deeply influenced by my Shifu (teacher), Ding Guang Zhou, a seventh-generation disciple of Chinese Imperial Cuisine,” Chef Guo said. “Studying Ding’s writings on vegetarian cuisine, combined with my own insights from over forty years in the culinary field, I crafted the Bodai menu as both a continuation of his Shifu’s legacy and a heartfelt tribute to his Shifu.”
The tasting starts with a menu on a scroll written in both Chinese and English and traditional Chinese Guqin music playing in the background. Guests can choose a complimentary tea (hibiscus, blueberry, rose apple, or five black) to start the meal. A five-course wine pairing is also available for a $95 supplement.
Sweet and Sour Vegetarian Riblets at Bodai
The meal begins with The Life of Enlightenment, a presentation of basic five flavors of Chinese cuisine and the emotions of life: sour (regrets and losses), sweet (joy and successes), bitter (challenges and difficulties), spicy (passion and adventure), and salty (simplicity and authenticity of life).
Next up is Stickopus Japonicus (cauliflower mushroom) with a creamy cucumber sauce. Each course contains a story, as explained by servers presenting the dishes. Bodai Buddha Jumps Over the Wall is made with 21 vegetables that are slow-cooked for nine hours to create a rich and flavorful broth incorporating nine types of mushrooms (mane, red, tiger’s palm, morel, and truffles).
The meal continues with Pan-seared Boletus paired with organic Green Millet rice and then Sweet and Sour Vegetarian Riblets, a play on the classic sweet and sour flavors of Imperial Palace Cuisine, replaced with vegetarian ingredients like tofu skin and Korean pear.
Ancient Recipe for Zhajiang Noodles at Bodai
The menu continues with savory flavors including a Nepal mushroom with crispy quinoa in a charred chili pepper sauce; and Bo-Yu Steamed Rice, traditionally eaten by Buddhist monks, combining fresh walnuts with smooth peach gum. The final savory course is an Ancient Recipe for Zhajiang Noodles topped with black truffle.
For dessert, Nectar of the Gods, presented in an eggshell, combines yellow peaches, papayas, and silver snow swallow to resemble a delicate egg yolk in both appearance and texture, yet with a delightful, sweet taste.
“This experience encompasses not only the exquisite vegetarian dishes but also thoughtful elements like beautiful plating, Guqin music, and a rich immersion in Chinese culture,” Chef Guo says. “I aim for guests to appreciate a healthy cooking approach that features low oil, low fat, low sugar, low salt, and high fiber, with no additives. This not only highlights the natural flavors of the ingredients but also promotes a low-carbon, environmentally friendly lifestyle.”