Sunday, May 24, 2015

Bo Innovation

Bo Innovation (Three Michelin Stars) is certainly one of the best places to dine in the world. We first ate here in 2011 (after Anthony Bourdain had featured this pl) and even then it was already a pretty special place, full of creativeness. Fast forward several years and it has gained two extra stars, evident by the excellent service and creativeness on offer. We both had the Chef's Menu featuring (Total bill including drinks and coffee: HK$2321):

Typical bread and butter was replaced by a savoury spring onion egg waffle (gai daan jai). Excellent start, it looked and tasted great.

Scallop with Shanghainese "jolo", woba, sugar snap peas, avocado, lemon - A very good first course. Fresh and zingy, the Hokkaido scallops were huge and tasty.

Umami with toro, "wok air" powder, mixed noodles - The glass noodles were seasoned well with the dried shrimp oil. It brought out the taste and richness of the toro.

Molecular "cha siu bao" - Imagine the best bbq pork bun you have ever had, except no chewing required. Dissolves in your mouth and you can taste the deliciously complex flavours.

Foie gras with "mui choy" caramel ice cream, green apple - Extremely rich as you have a generous serving of foie gras complemented extremely well with the slightly salty ice cream and sweetness from the green apple. Extremely well thought out, it is heaven in every mouthful.

Mao tai with hawthorn, lemongrass, passionfruit - A nice aromatic palate cleanser. Quite a fun playful way of serving it in the interesting drinking cup.

Red mullet with yuzu, black bean, black garlic, mullet roe - Red mullet served skin and scales on. Visually appealing, it is crispy and delicious with the sauces really complementing it. The chilli smells spicy but isn't spicy at all.

Langoustine with black truffle, cauliflower risotto, salty duck egg sauce, pickled cauliflower, English mustard foam, duck jus - Not only a pretty looking dish, the langoustine was sweet and went well with the lightly salty duck egg sauce.

Saga-gyu beef with black truffle, "cheung fun" braised with soy sauce, taro - Meltingly tender beef with a deliciously light truffle sauce. The cheung fun was an interesting textural component. 

Dried mandarin peel chocolate fondant, yuzu ice cream, orange "lady's finger", mandarin coulis - Sadly, this was the last course. A nice finish with the slightly citrusy fondant. Nice interplay between sour and sweet.

Service: :star :star :star :star :star
Quality of food: :star :star :star :star :star 
Value for money: :star :star :star :star :star 

Type of venue: Modern Chinese

English menu: Yes.

Worth a return visit? Yes.

Address: 60 Johnston Rd, Wan Chai,  Hong Kong

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