廚魔 (Moved) New Location

We had lunch at Bo Innovation. We tried the lunch set, plus the Char Siu Bao.The meal started with spring onion egg waffle, a Hongkongese street fare. I have to say, it's not the kind of egg waffle I like -- it's too crispy, without the eggy cake-like centre.Then the molecular char siu bao came. It's the typical spherication trick and I'm sure it takes countless experiments to achieve. The fun is there, but when it comes to taste and texture, I missed the real char siu bao. Our starters include

是日放假~~~ 難得平日放假, 梗係book定d好野食relax下啦hoho~ 豆腐最鍾意lunch time去fine dining, 因為通常只需要用相對於dinner一半或以下的價錢就可以享用相同quality而quantity可能只是少一點的meal, 加上而家呢度only weekdays先做lunch, 今日去啱哂=)無食Bo innovation 已經不知多少個年頭~ 只記得佢摘一星時黎過... 睇住佢攞二星… 到而家三星… (恭喜恭喜!!) 上次喺度食左d咩已經唔係非常有印象, 幾星期前食完另一間屬於廚魔嘅MIC Kitchen, 令我再想重溫一下Bo Innovation, 今次就抱著第一次食嘅心情再食過~可能我們抵達時間尚早, 還未到十二點半, 當時店內只有我和朋友兩人~Lunch 可以揀 Lunch Set Menu or Lunch Chef Menu~ 一場黎到又唔係成日黎, 梗係order Chef Menu la, 試多d signature dishes嘛~ Lunch Chef Menu 一共有8個courses, main 有兩款選擇, 我們點了各樣

農曆新年將至，特意相約了數位同事好友聚餐當作團年飯局。因大家平日都在灣仔用膳，很多餐廳已幾近變成飯堂，想吃好一點又或想追求多點新意，其實亦要花點心思。碰巧最近途經船街經過廚魔，心想此店正好能滿足大家的要求。說實話，廚魔這間星星餐廳甚有名氣，主打分子料理，小弟早已想一試究竟，今回正是大好機會欣賞美食，飽吃一番！餐廳入口位於船街，電梯大堂並不顯眼。乘電梯抵達二樓，可見餐廳分為室內及室外用餐區。天氣乍暖還寒，正常選擇都是入內慢慢享受。餐廳裝潢不算特別豪華，但也有一定格調，暖和的陽光透過紫色的窗簾緩緩射入，為雲石製的餐桌及食盤減卻一份冷感。入座後，店員先懇切地為我們安排茶水，再協助打點放置手袋背包，服務貼心。店員接着遞上餐牌酒單，午餐餐單基本上分兩種，一是三道菜的 Lunch Set Menu ，二是八道菜的 Lunch Chef's Menu 。既然一場來到，當然要試試全面的 Lunch Chef's Menu 。一般西餐廳通常會端上一籃餐包作餐前小吃，作為分子料理店，當然不能就此作罷。是日打頭陣的小吃是葱油火腿雞蛋仔。雞蛋仔是出名的港式小吃，葱油餅則是上海名物，兩者合二為一即成面前佳餚。一

同事知道我不回辦公室，竟然約我在外面吃午飯，我咁鬼嘴饞，當然話：“好！”凈系話灣仔地鐵站集合，又冇話去邊度食，所以我完全冇心理準備。我大鄉里出城，跟住佢穿過大街小巷，坐下升降機，咁就到咗餐廳嚹。同事似乎系熟客，佢話食Chef’s Menu好，咁我當然冇異議。嗱，Chef’s Menu就系食呢Ｄ嘢嚹。西餐，通常先來面包，不過呢度當然俾你有Ｄ驚喜，食咸味版雞蛋仔，仲要加Ｄ香蔥。有噱頭，又唔會“質飽”你。Ｄ菜式的賣相，讓人很有驚喜，所以大部分食客都會俾相機先食。經理/侍應每次上菜都會解釋一番，究竟你食緊乜。咁，扮嘢一定要扮到底，用紙袋上菜。頭盤是北海道帶子刺身，特別在用了“糟鹵”來調味、配埋鍋巴、牛油果，系邊？考你的眼光和想象力了。跟住再食拖羅。好肥美啊！搞鬼之處是炸香的蝦子麵下一個驚喜是這個：這不是湯圓，是小籠包，上面紅色的東西是什么？侍應說是醋。這個要整個放嘴里。味道是小籠包的味道，不過我鐘意真的小籠包多D，因為皮、餡、肉汁各有層次，現在是渾然一體。好玩而已。fine dinning，當然要有鵝肝，這次玩嘢之處是配梅菜，侍應過來介紹時，出示的道具，乃普通貨色，唔及我家平時剁豬肉的靚。梅菜

it has been a gloomy day unti we went to BO Innovation. we chose the tasting menu, and waited for the first dish to come.OysterIt was prepared with spring onion, lime and ginger snow. Quite a innovative way to make this appetizer, it tasted refreshing for us to start off with this 'journey of food' Dan dan noodles with grilled salmon roethey've used angel hair to replace dan dan noodles. i liked this dish even though i felt more like having pasta LangoustineIt was glazed with English mustard and