Menu Sneak Peek: Boke Bowl West’s Playful Dim Sum Brunch

Portland’s ramen experimenters juggle the creative and the classic in their new “Boke Sum” menu, rolling out on carts this weekend.

By Karen Brooks December 9, 2014

The hum baos with pork jam have landed. So have the chai custard tarts and banana leaf-wrapped sweet rice seasoned with—what else?—Jacobsen Sea Salt. As Eat Beat first reported, Boke Bowl West is mashing up Hong Kong’s dim sum tradition with Portland’s rule-breaking creativity. After months in the R&D lab, the new weekend-only Boke Sum brunch menu launches December 13 and 14, 11am–3pm.  

Traditional dim sum carts will rattle through the modern-pop aisles holding little plates of things savory and sweet, steamed and fried and wok-seared, each priced $4-6. But flavors, say Fleming, will fly in their own direction, matched by playful cocktails, including a Bloody Mary garnished with Boke's signature fried chicken and a house-bottled carbonated gin fizz.

Boke Sum is one of three willfully inauthentic Asian brunches to launch in recent weeks, following Smallwares and Bamboo Izakaya into playful weekend territory in a city overstuffed with biscuits and gravy. “We wanted to do dim sum, but our way,” says Fleming. “This is our answer to Asian comfort bites. I also love that communal aspect of dining; that fun. We’ll do even more playful stuff as it evolves.”

Eat Beat has a first look at the new menu, though some dish are subject to change.

Boke Sum’s launch menu

Fried: Boke wings, Tapioca mung bean fritter Gouchang mayo (v, gf), Green beans and XO sauce 


  • Shrimp rice noodle w/ sweet soy (gf)
  • Char sui pork noodle w/ sweet soy
  • Miso mushrooms w/ sweet soy (gf)
  • Sui mei, veggie (V)
  • Sui mei, pork and shrimp
  • Hum bow, curried squash and cilantro (v)
  • Hum bow, braised pork, pork jam and kim chi
  • Har gow, w/ shrimp and pea shoot
  • Lotus wrapped, spicy black bean pork w/ crawfish (this weekend)
  • Lotus wrapped, veggie-squash, shroom, black bean sauce (v, gf)
  • Tofu skin-house tofu, sprouted mung bean, sprouts, tips, tamari

Wok: Pea tips w/ garlic and fermented black bean (v, gf) and Chinese greens w/ oyster sauce


  • Turnip cake-daikon radish w/ ham, wild shrooms, xo sauce
  • Turnip cake-daikon radish w/ veggie-black bean squash (v, gf)
  • Potsticker, pork and cabbage


  • Chix ‘n waffles (cornmeal chicken w/ yeasty rice cake and thong choy sauce)
  • Smoked black bean spare ribs
  • Sweet rice w/ mung bean paste in banana leaves with Jacobsen salt and honey (v, gf) 


  • Profiteroles w/ banana cream and tamarind caramel
  • Assorted custard tarts (ginger, chai, coconut/almond)
  • Sesame balls w/ red bean paste (v, gf)

Boke Bowl West
1200 NW 18th Ave
Saturday and Sunday, beginning Dec 13, 11am–3pm

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