Chapinero Alto’s Asian Fudo connection


Once a dilapidated body shop for derelict cars on the corner of the Calle 65 with Cra 6, the red-brick hangar was gutted to make way for a lofty Asian restaurant, the first Bogota? dining venture of chef Andrew Clarkson. Born and raised in the capital, Andrew is the grandson of a British Second World War veteran who ventured to Colombia in the 1940s to work with the iron roosters of the National Railway Company. A legacy of iron is reflected in the design and de?cor of FUDO, a restaurant that raises the bar when it comes to eating contemporary Asian in a trendy setting and with all the techniques and ingredients of a smart/casual kitchen.

“I like an explosion of flavors,” says Clarkson as the first house cocktails make their way to our table: Siddhartha, a mix of rum, vodka, lychee liqueur, and coconut juice; and Jade, a glowing green glass of chilled tequila, gin, melon, mandarin, and basil. The cocktails excel, accentuated by electronic chill-out music. On all three levels of the restaurant, beautiful orchids arrangements add a subtle touch to the mood of a leisurely lunch.

For appetizers we decide on tostadas de camaro?n (fried shrimp mousse croquettes) with a zingy citrus yuzu and sesa- me dip. They are consistent and bite-sized nuggets of explosive flavor. Yes, and more follow, such as a steamed porkbelly bun with hoisin sauce, and a Vietnamese mini Banh filled with chicken. Banhs are big across Southeast Asia and a stalwart of streetfood culture in Saigon. At FUDO, they are given more of a French connection with the toasted brioche.

Appetizers cover a cross section of Asia and include a salmon sashimi, bamboo sprout salad, and a warm egg custard Chawanmushi, a Tokyo early morning favorite. The Chawanmushi was a good as you can get this side of Ginza, Tokyo’s high-end shopping and food district. It was comforting and ideal for accompanying a late night infusion.

Clarkson and his team pull off mains without the sticky concoctions of faux Asian in the city. The Korean fried chicken ($31,000) is crispy and seasoned with the right amount of spice. The black pepper Singapore prawns ($47,000) are a must try and heralded as one of the house favorites.

FUDO is a Chapinero Alto gem, and even though you may struggle to find the main door, once in, you’ll be delighted at the comfort, ambience, and high quality of the food served.

Calle 65 No. 4A-96

TEL: 755-9207


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