28
4
2
港鐵香港站 C 出口, 步行約8分鐘; 中環站D2出口向中環中心方向, 上扶手電梯到擺花街坐電梯落地面
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電話號碼
28508371
獎項殊榮
米芝蓮三星餐廳 (2018-2019), 米芝蓮二星餐廳 (2020-2024)
附加資料
Dress Code: Smart Casual.
營業時間
今日營業
全日休息
星期一至二
18:00 - 00:00
星期三至六
12:00 - 15:00
18:00 - 22:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
相關文章
Bo Innovation has completely transformed its food and decor since moving to Central. Previously known for its molecular cuisine and grand ambiance, it now embraces a fusion of Eastern and Western influences. Personally, I prefer the current style! 😊Before the meal, the waiter handed us towels soaked in Shuang Mei Mei flower water to cleanse our hands. The entire experience felt like stepping into a magical realm!The tasting menu consisted of a total of 11 dishes, including:1️⃣ Sweet Medicine 💊: This dish featured five small finger foods. It included angelica-infused watermelon, beef tartare with ginseng flavor, a combination of Huangjiu (yellow wine) and goji berries, a lightning puff made with chicken liver, cooked with star anise smoked salmon and salmon roe cheesecake, and Huai Shan (Chinese yam) cheese balls.2️⃣ Blocks of Fun: Japanese squid 🦑, Yunnan ham, and green peas mixed with asparagus sauce. This dish required cutlery 🍴, but where was it? The waiter asked us, "What do you do with the money when you win at Mahjong 🀄️?" It turned out that the table was designed like a Mahjong table! 😃 The cutlery was hidden inside! The waiter explained that all the necessary cutlery for the meal was already there, arranged from left to right. Overall, this dish was refreshing, with a rich and chewy texture from the squid.3️⃣ Touching: The delicate outer layer of the dumpling was made with thin tofu skin, filled with meat! Deep fried taro and oyster 🦪 topped with gold leaf and fish roe. 😍 I absolutely loved this dish; it had a complex and layered flavor!4️⃣ Umami Martini: This martini 🍸 had a prominent flavor of shrimp roe and celery. The vessel resembled an Aladdin's lamp and was filled with shrimp roe oil that had been simmered for three days and nights. It was meant to be poured into the martini and enjoyed together. The taste was fresh, and the celery flavor balanced it perfectly. On the side, there was a French puff pastry with shrimp roe sauce and avocado cream. I never expected this savory puff pastry to be so delicious! 😋5️⃣ Street Level: Soy sauce black truffle rice noodle rolls, aniseed-flavored duck hearts, and crispy goose intestines. It was so much fun! It brought back childhood memories at the street food stalls, but we are now eating it at a Michelin two-star ⭐️⭐️ restaurant. The duck hearts and goose intestines were tasty. Although the rice noodle rolls were slightly salty, there were still fragrant with the addition of black truffle. The presentation was entertaining, with a foreign chef "cooking" Hong Kong-style street snacks in front of us. 😂6️⃣ Bao Almighty: This dish imitated the chicken buns often found in traditional dim sum. It was a large sourdough bun without any filling! 😂 Instead, it was served with a fantastic butter made from pesto and Sichuan preserved vegetables. We tried it, and it was incredible! With this butter, I could eat two of these sourdough buns without hesitation!➕ Xiao Long Bao: That's the dish we added separately, outside of the dinner menu. Their Xiao Long Bao was their signature creation! Even though it didn't have meat or a traditional dumpling skin, it still captured the essence of Xiao Long Bao! 👅 This is molecular cuisine. I would only give this 3 stars coz there were no meat. Haha....7️⃣ Enter the Dragon: Black garlic, Hokkaido sea urchin, and cucumber as the base. The rich sea urchin flavor combined with the intense lobster sauce was truly powerful! The refreshing cucumber balanced the dish, preventing it from becoming too heavy. When you hear "Crossing the Dragon," who do you think of? That's right, Bruce Lee! But the waiter said some people would guess it's Donnie Yen - Ip Man! 😄 Different generations, different guesses. And omg, I really saw Bruce Lee after I finished the dish. Lol!8️⃣ Black Storm: The main course arrived! A4 Wagyu beef 🥩. The star of the dish was the knife 🔪, stealing the spotlight! 😂 It was a huge Chan Chi Kee knife used to slice these small pieces of meat. Due to the size of the knife, the meat appeared small in comparison. The Wagyu beef was good, but the sauce was slightly salty.9️⃣Rice on Clay: Traditional claypot rice with foie gras paste! Oh my goodness! It was incredibly delicious! If I weren't already full, I would have devoured the entire pot! Imagine hot goose liver sauce mixed with rice, topped with crispy rice crust. The combination of flavors and textures was outstanding!Dessert 1️⃣ No Shark Fin: When this bowl was opened, I initially thought it contained shark fin, but it turned out to be a clever imitation made with honey 🍯. It also included peaches 🍑 and pomelo. It was refreshing! 💦Dessert 2️⃣ Wife Cake: It's impressive how they transformed the wife cake into this! It retained the crispy outer layer of the wife cake while preserving the chewy texture of the glutinous rice inside, along with pieces of winter melon. It was paired with a scoop of coconut 🥥 ice cream, perfectly concluding the dinner with a delightful touch 😋!There was actually another surprise after the whole meal. That, I'll leave it for you to experience by yourself.
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素以大膽風格、力求創新風格行事,由米芝蓮三星大廚,由「廚魔」之稱的梁經倫領軍的米之蓮二星藝術餐廳ʙᴏ ɪɴɴᴏᴠᴀᴛɪᴏɴ。主打有中式、港式風味的藝術的特色中菜。糅合科學和藝術創意,重新定義菜色,食飯帶來滿滿的驚喜。.先把總結放在前面,無論是用餐氣氛、服務、和用餐的驚喜度,全晚也超乎預期。.餐廳以玩味藝術風格裝潢,有大量特色富有香港、中國色彩的藝術裝置,小至連用餐的器具、碗碟也經過精心挑選,與別不同。.餐廳供應ᴛᴀꜱᴛɪɴɢ ᴍᴇɴᴜ,八道菜💲1280/人,在這種級別檔次的餐廳來說,收費實算是平民。.ᴛʜᴇ ᴀʀᴛɪꜱᴛ 餐廳以其創意的菜單和精緻的料理聞名,ᴛʜᴇ ᴀʀᴛɪꜱᴛ 是最新的料理餐單。每道菜色均以大廚精心挑選的名畫作做主題。.一開始送上以清香花露水浸潤的熱毛巾敷手,配上乾冰效果,驚喜度十足。.✿ ꜱᴏᴜᴘ ʙʏ ᴀɴᴅʏ以ᴀɴᴅʏ ᴡᴀʀʜᴏʟ名作ᴄᴀᴍᴘʙᴇʟʟ ’ꜱ ꜱᴏᴜᴘ ᴄᴀɴꜱ作設計靈感的湯品系列頭盤。湯品共分為三個部份,包括煙燻辣椒乾番茄冷湯,酸洋蔥泡泡湯底部還有芝士麵包片,及以旋轉盤送上的蘑菇奶泡湯還再加一點黑松露,以及最後的海膽粟米湯,以單一湯品頭盤來說,實在非常豐富。.✿ ᴅᴏɢꜱ ᴘʟᴀʏɪɴɢ ᴍᴀʜᴊᴏɴɢ取材自ᴅᴏɢꜱ ᴘʟᴀʏɪɴɢ ᴘᴏᴋᴇʀꜱ之畫作,改編成中國風的麻雀版本。煎帶子造成中式麻雀狀。服務員還說餐枱設計也取自麻雀枱,所以餐具神秘的放在精緻的小抽屜內。.✿ ꜱʜʀɪᴍᴘ ɪɴ, ʙʟᴀᴄᴋ ᴀɴᴅ ᴡʜɪᴛᴇ取材自齊白石最拿手以蝦做主題的畫作,以雪白的刺身蝦搭配黑色的魚子醬,加上發酵蘿蔔、紫菜,帶來豐富的風味。.✿ ᴘᴏʟʟᴏᴄᴋ ᴘᴏʟʟᴏᴄᴋ以ᴊᴀᴄᴋꜱᴏɴ ᴘᴏʟʟᴏᴄᴋ抽象風畫作靈感的鱈魚麵條,鱈搭配辣椒魚子醬奶油汁和黑木耳,味道鮮辣可口。.ꜱɪɢɴᴀᴛᴜʀᴇ ᴅɪꜱʜ:✿ ᴍᴏʟᴇᴄᴜʟᴀʀ x-ᴛʀᴇᴍᴇ "xɪᴀᴏ ʟᴏɴɢ ʙᴀᴏ" +💲90中段我們還額外加插了一道餐廳的招牌菜 1 分子料理子的小籠包。鮮橙色的湯包子,一口咬破口是濃濃的小籠包味,實在難以言喻。.✿ ꜱᴜɴꜰʟᴏᴡᴇʀ ꜱᴇᴇᴅꜱ以藝術家艾未未所作的一億葵花籽陶瓷作品為主題,以燒烤葵花子油及陳醋醬,陳醋醬調配的酸種蒸饅頭。有點中西合璧的感覺。.✿ ᴄʜɪᴄᴋᴇɴ ᴘɪᴄᴀꜱꜱᴏ畢加索風格的名畫「雞」 - 炸雞翅配彩椒和芝士醬,提供了濃郁的口感和豐富的風味。.✿ ᴀᴜᴛᴜᴍɴᴀʟ ᴄᴀɴɴɪʙᴀʟɪꜱᴍᴅᴜᴄᴋ ᴡᴇʟʟɪɴɢᴛᴏɴ, ᴛᴇxᴛᴜʀᴇꜱ ᴏꜰ ᴀᴜᴛᴜᴍɴ鴨胸肉版本的威靈頓,搭配秋季的各種食材,酥皮外脆內軟,鴨胸版本感覺新鮮。.✿ ᴡᴀɢʏᴜ ʙᴇᴇꜰ, ᴛᴇxᴛᴜʀᴇꜱ ᴏꜰ ᴀᴜᴛᴜᴍɴ +💲300和風燒烤方式處理的和牛扒,搭配秋季食材。.✿ ᴛʜᴇ ꜱᴛᴀʀʀʏ ɴɪɢʜᴛ以ᴠᴀɴ ɢᴏɢʜ無人不曉的名作ᴛʜᴇ ꜱᴛᴀʀʀʏ ɴɪɢʜᴛ 靈感創作的甜品,以蝶豆花和荔枝製作而的乳酪,非常精緻。.最後餐廳還額外送上以ᴛᴇᴀᴍ ʟᴀʙ幻彩風格準備三款朱古力小甜點,以及超特大懷舊賀年糖果盒,任我們享用。全晚的體驗也很讚。
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帶著期待的心情來摘星,不過體驗感真係好一般囉,究竟係玻璃心,定係質素問題,睇完自我體會了!環境:冷氣熱到爆炸,問waiter是否可以調整溫度,回覆冷氣壞左;【 But鄰近食到最後,竟然開左所謂壞左既冷氣 】 🤬服務:一晚換了N位Waiter提供服務,印象中最少四位。究竟係人手少,定係敷衍服務不得而知,不過普通中菜都唔會一張台N個人睇啦?兩個人,開了一枝香檳,因為室內氣溫太高,同Waiter講每次斟少一點,避免影響口感。【 講完等於沒講,一係斟一大杯,一係就空杯都唔幫手加酒 】🤔出品:Stay In Hong Kong主題,有D菜式創意與出品係OK既,不過有部分就比較牽強。【 But 主菜的鴨胸肉,竟然有筋既,完全吞唔落既。同Waiter講,雖然有即時話換另外補錢既和牛主菜,不過已經飽左,沒要求換了。全道菜退回廚房,然後當沒事發生一樣,到埋單都沒人黎解釋,仲要主動問起才承認,鴨胸沒處理好,真係有D過分 】😡消费:两位,餐➕酒水,埋单3980【 消費唔算很離譜,不過體驗感就⋯⋯ 】😕
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