51
17
11
Mao Tai
3 Recommended
Level3
73
0
My culinary journey goes on
2015-03-24 7436 views
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
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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, 我們點了各樣一款~

Order完之後waiter 好快就端上熱辣辣的”餐前麵包” – 用紙袋裝好的街頭小吃雞蛋仔, 一底for兩個人share的~ 此雞蛋仔為非一般雞蛋仔也, 撕開後就發覺內有乾坤, 裡面有雲腿同葱花, 鹹香的味道. 可惜雞蛋仔本身不是非常甘脆, 並不容易撕開做一粒粒, 嘗試撕開時上下層雞蛋仔皮分開了… Anyways這玩味濃和中港文化(雞蛋仔+葱油餅)融合的小食確實給了我們驚喜, 令我地好期待接下來廚魔會點樣玩轉傳統中菜點樣繼續帶excitement比我地嘅視覺同味覺.
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 Scallop
Scallop
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 上菜時waiter除了介紹食物之外仲攞左支其中一樣調味料上海糟鹵比我地睇. 糟鹵配上新鮮帶子非常夾, 有淡淡的酒香, 檸檬汁亦更加帶出帶子嘅鮮味. 食完帶子後再食牛油果醬, 青豆和窩巴, 爽脆之餘又有大自然的清新.

Umami
Umami
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蝦米油
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 Umami是日文美味嘅意思, 亦可以解做味蕾可以嚐到的除了甜酸苦鹹外的第五種味道. 呢個course 服務員拿著蝦米和蝦米油來介紹. 蝦米油是從蝦米自家製造, 用作拌粉絲.
Toro 很讚, 新鮮肥美, 入口即溶. 粉絲+炸麵令我唸起泰北果d麵. 蝦米油粉絲香而不膩.

Molecular
Molecular
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 本店鎮店之寶之一 – 份子小籠包. 小籠包上的是蘸了醋的薑絲. 一口咬下肉汁湧入喉嚨, 有得嘗小籠包的味道又不用咀嚼, 全個咀已經充滿了小籠包味.

Foie Gras
Foie Gras
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 當鵝肝遇上梅菜… 原來係出奇的夾… 通常食鵝肝可能係配香梨,西梅乾之類酸酸甜甜的, 原來配上咸的梅菜雪糕又別有一番風味. 幸好有青蘋果醬中和一下就不至於梅菜味久久不散留到下一道菜.

Mao Tai
Mao Tai
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 呢杯茅台就好似平時食西餐嘅sorbet咁比你喺食main之前清一清口入面嘅味. 飲用呢杯野掀起呢餐飯的高潮… 服務員教我地要昂高頭, 望住某個角落咁飲~ 都係一個幾得意嘅experience~ 飲得出熱情果味, 酒味亦不會過濃.

Langoustine
Langoustine
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 這道看上去很法國菜的是龍蝦椰菜花意大利飯. 龍蝦配上咸鴨蛋醬, 酷似黃金蝦的味道但感覺上比黃金蝦清新少油.

Tofu
Tofu
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 白色的是豆腐蛋糕, 上面紅色香脆的topping帶有薑和少許莓味, 吃下去像淡味的薑汁豆腐. 黑色的是黑豆雪糕, 豆味同樣出眾.

Cappuccino
Cappuccino (finished)
$70
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 飲品是不包括在lunch set 的, Cappuccino 沒什麼特別, 可以不點, 不過食左咁多野, 需要d咖啡幫助下消化同幫呢一餐劃上完美的句號.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$900 (Lunch)
Recommended Dishes
Scallop
Umami
蝦米油
Molecular
Foie Gras
Mao Tai
Langoustine
Tofu
Level4
2.5K
64
廚魔分子料理
2015-02-11 7710 views
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
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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。
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 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 。
溫熱茶水
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2777 views
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2442 views
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 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。一如平日吃到的雞蛋仔，這兒的雞蛋仔也是用紙袋盛載。每棵雞蛋仔內藏葱粒火腿，入口微暖帶脆，鹹香惹味，確是幾特別。倘若能烤焦一點，相信惹味感能更上一層樓。
葱油火腿雞蛋仔
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葱油火腿雞蛋仔
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 第一道菜是 Scallop ，用上北海道帶子製作刺身，肉色新鮮通透，特別之處是用上糟鹵汁醃製，在品嚐鮮甜味道的同時又能享受那份芬芳酒香。帶子下放了一塊窩巴，另配上甜豆及牛油果醬。甜豆翠綠清甜。窩巴口感很脆，和帶子一樣沾滿酒香。想甜美柔滑一點，輕沾牛油果醬一口咬下亦是一個好選擇。
Scallop
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糟鹵汁
754 views
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 第二道菜是 Umami ，是一道中日混合的美饌。拖羅刺身肉色粉嫩，油脂分佈豐碩平均，入口溶化肥美。更特別的是置於兩片拖羅中間的蝦米粉絲，廚師以蝦米搾取橙黃蝦油，再用以製作甘香奪目的蝦米粉絲。想再香口一點，追加多點蝦油更可口。因蝦油味道實在太搶口，菜式配上的黑松露明顯給力不足，予人有點浪費的感覺。
Umami
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蝦米油
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 第三道菜是廚魔名物 Molecular ：分子小籠包。傳統小籠包是貫湯肉餡的包點，汁蘸香醋薑絲。這兒的分子小籠包基本上都有齊這些味道，只是呈現型式改變了。分子小籠包沒有肉餡，但留有肉餡湯汁的味道。平日見到的包皮沒有了，取而代之的是以海藻食材製作的透明外皮。整個小籠包置於口中一口破開，外皮先帶點回彈感，接下來肉味湯汁傾瀉而出，確實有傳統小籠包的風味。面上薑絲一線紅，亦恰如其分留有微微辛辣酸香感，整個小籠包的分子重組方案是成功的。
Molecular
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 第四道菜 Foie Gras 亦是新意之選，新意不在肥厚的鵝肝，而是咖啡色的梅菜雪糕。梅菜雪糕梅菜味道濃郁，食味甜身帶鹹，很特別。雪糕面上留有一片蘋果乾，可作中和雪糕的甜味。底層的薑餅更是食味辛辣，雪糕給予的冷感頓時全消。至於鵝肝，外皮煎香，質感仍富彈性，咬下口感腍滑，肝香不俗。覺得菜式膩口一點，可考慮拌上清香的青蘋果泡沫，以輕盈口味平衡當中膩感。
Foie Gras
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梅菜
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 第五道菜是湯品 Mao Tai ，先聲奪人是所用上的皇帝杯爵，甚有氣派。依據店員所示，喝時要舉杯傾斜90度，雙眼望天，待湯品緩緩流入口中。湯品是以茅台為主要材料之一，再以山楂、檸檬草及熱情果打泡調味，因茅台屬於烈酒，少許份量也洋溢濃烈酒香，配上的果泡酸中帶甜，有效緩和那份霸道感覺。
Mao Tai
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214 views
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國酒茅台
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 第六道菜 Langoustine ，是廚師表現同一食材不同製法的舞台。菜式主角有兩個，其一是英式芥末金沙龍蝦仔。金沙龍蝦仔的製法明顯參考平日常見的黃金蝦，只是龍蝦肉更厚更彈。龍蝦表面沾滿令人愛不釋手的鹹蛋黃醬，甘香可口，而面上的英式芥末，則用於注入西菜原素及十分刺激的辛辣口味。第二主角椰菜花，分別以脆片、幼滑軟醬、醋香菜花及「意大利飯」形式呈上，脆滑爽黏甜酸食味共冶一爐，把椰菜花的可塑性發揮至極。在奶白的椰菜花軟醬旁，對應點上烏黑的黑松露醬，相比在 Umami 的應用，黑松露醬的松露幽香明顯更突出吸引。
Langoustine
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 第七道菜是主菜時間，菜單分別有 Pigeon 及 Saga-Gyu Beef 供選擇，和彼鄰好友心神領會，決定各選一款分享吃。乳鴿採用慢煮方式烹煮，肉色粉嫩吸引，肉汁豐碩，一口咬下，肉質富彈性得來又很嫩滑。配菜蘑菇糕應經油炸處理，乾白外層有點似芋頭，食味鹹鹹地，略帶菌香，口感軟綿。另一配菜黑色甘筍，勝在特別，味道普通喇！
Pigeon
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 主菜另一選擇 Saga-Gyu Beef ，需追加$200才可點上，感覺貴了一點。一小件A3和牛，脂肪含量足夠給予充份的油香味道，同時仍保肉質質感與彈性。和牛表面經輕輕煎香，鎖注當中肉汁，内裏肉色仍保粉嫩，牛香濃郁。和牛底層放有三條腸粉，配搭鬼馬到令人費解。腸粉以醬油調味，亦可蘸上黑松露醬另添獨突味道。
Saga-Gyu Beef
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 最後一道菜是甜品 Tofu，全部選材皆是豆製品。雪白的圓球是豆腐蛋糕，豆香足夠，軟滑度普通。黑色的美食是黑豆漿雪糕，與其說是雪糕，倒不如說是沙冰更確切一點，雪糕質感略鬆散，內含小冰粒，黑豆漿味明顯。至於炸腐皮，口感香脆，面上加上紅棗糖漿，更收甜美提味之效。
Tofu
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豆腐蛋糕
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 吃畢所有菜式，飽肚滿足，同一時間，亦算有觀能上的享受。廚師巧妙地對不同國家的菜式製法加以融合，亦成功用上同一款食材製作不同味道與質感的佳餚，創意盡顯，的確是時刻令人期待的分子料理。另外，每當大家面對佳餚而有所困惑的時候，店員的細緻講解亦有助增進對菜式亮點及廚師心思的了解，安排令人滿意。吃傳統佳餚覺悶的時候，不妨到此一遊，總能帶點驚喜離開！

[10/2/2015; Tue]
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2015-02-10
    Dining Method
    Dine In
    Spending Per Head
    $840 (Lunch)
    Recommended Dishes
    葱油火腿雞蛋仔
    Scallop
    蝦米油
    Umami
    Molecular
    Foie Gras
    Langoustine
    Pigeon
    Saga-Gyu Beef
    Level1
    3
    0
    BOO Innovation
    2014-02-14 15934 views
    I was sitting, head tilted back, with a porcelain orifice aimed into my mouth, from which a faint, misty liquid is supposed to be flowing. My boyfriend looked at me intently to urge me on. Grabbing my silver sheath by its tiny grips, I tilted it even higher, like a thirsty woman desperate for the last drop of water. Just when it seemed a whole lot would stream down my throat, a weak flow of liquid drizzled out and my boyfriend looked bemused and turned back to his own plate. Welcome to the fun a
    Read full review
    I was sitting, head tilted back, with a porcelain orifice aimed into my mouth, from which a faint, misty liquid is supposed to be flowing. My boyfriend looked at me intently to urge me on. Grabbing my silver sheath by its tiny grips, I tilted it even higher, like a thirsty woman desperate for the last drop of water. Just when it seemed a whole lot would stream down my throat, a weak flow of liquid drizzled out and my boyfriend looked bemused and turned back to his own plate. Welcome to the fun and games of Bo Innovation, a cup of Mao Tai served Alvin Leung-style. 
    Mao Tai
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     With a mission to try all the Michelin-starred restaurants in Hong Kong, BO innovation was obviously on my checklist. Straight after my first dining experience there I vaguely described it as mediocre. But after further pondering and really letting my thoughts marinate I realized how cheated I felt. The flamboyant chef Alvin Leung is nothing more than a self-marketer and sharp-witted businessman. Not only did he narcissistically dubbed himself "Demon Chef", he plastered his face over a huge mosaic portrait right by the front door. Although Leung refuses to label his style as molecular gastronomy and prefers to call it "X-treme Chinese", I found it superfluous and most of the dishes a touch average. I feel incredulous that people actually compare him to culinary giants like Ferran Adria and Heston Blumenthal. 
    Lap Mei Fan
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    Black Truffle
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     We chose the Chef Table menu which costed $2,280 per head plus an extra $800 for wine pairing. None of the 14 courses was even close to tasty except the Saga-Gyu Beef. The dish consisted of a piece of sous-vided beef soaked in a bowl of aromatic bouillon - it was a savory dish (it's a piece of wagyu beef afterall) but nothing exceptionally fantastical. 
    Saga-Gyu Beef
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     I came to BO Innovation with some misguided belief that it served ground-breaking food that would match its newly earned Michelin 3-Star title. Unfortunately, it was simply a mindless hype that charged customers an arm and a leg for a gimmick. Not only that, I left BO Innovation with a newly-found grievance due to the fact that Guy Savoy in Las Vegas, where I experienced an almost impeccable meal, was only given two stars. Sometimes I really understand what these Michelin men are thinking.
    Coconut
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    Red Fish
    216 views
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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
    • Recommend
      Recommended
    • Report
    9 Recommended
      Post
      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Date of Visit
      2014-01-09
      Dining Method
      Dine In
      Spending Per Head
      $3000 (Dinner)
      Recommended Dishes
      Saga-Gyu Beef