Bo Innovation


UG/F, Ice House, 32-38 Ice House Street, Central, Hong Kong
(New Address: Shop No. 13, 2/F, J REsidence, No. 60 Johnson Rd., Wan Chai
Hong Kong)

Phone: 852-2850-8371

For someone who did not have any formal training, Alvin Leung really outdone himself and put a lot of other classically trained chefs to shame. In this “food crazy” city where traditional Cantonese cooking reign supreme, Bo Innovation was able to create a name and niche for itself and is becoming well known worldwide. It is not hard to see why: delicious, innovative food and good publicity (ie appearing on Anthony Bourdain’s No Reservation TV show).

Although the molecular gastronomy idea was borrowed from top restaurants such as El Bulli and The Fat Duck, it is still amazing to see what Alvin Leung had done, in terms of reconstructing traditional Chinese dishes into forms that are unfamiliar but somehow retained its essence. Of all the dishes we had, oxtail porcini "tong gau", lobster essence was my favorite. My least favorite dish would have to be “Caesar on a cone”. I really didn’t enjoy drinking my Caesar salad. Chef Alvin should really consider removing that dish from his menu altogether.

Of all the restaurants we tried while in Hong Kong, I think we like Bo Innovation the most. The chef tasting menu was good and the whole dining experience was memorable. If you enjoy watching your food being prepared and chatting with the kitchen staffs/chefs, I definitely recommend getting a table in the chef’s kitchen.

Chef Kitchen Dining area

starter - tofu and oyster

"Bo" Sashimi Platter

smoked quail egg, taro crust, oscietra caviar

oxtail porcini "tong gau", lobster essence

foie gras potsticker

slow cooked pork lasagna in chinese vinegar, pickled ginger in rose essence top with an eggyolk

Australian m-9 Plus Wagyu striploin, black truffle "cheung fun"

"Bo" Fried Rice - this is another dish that should be removed from the chef menu. I was not impressed at all as the rice was quite dry.

"Bo dessert" - the mini eggtart was actually made from passionfruit.

Sue-Ann, myself and Gan posing after the dinner.

*Check out Wall Street Journal's article on Bo Innovation, where one of the pictures I took of the restaurant was used.


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