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對於首次嚐分子料理的我透過朋友推介下來到這間餐廳, 朋友早已跟我說明餐廳料理比較新穎, 沒想到環境也耳目一新 😃 本以為是有情調餐廳, 不止燈光十足, 而且充滿藝術氣息, 雖與幻想有出入, 但並沒有感到失望, 反而更加期待! ☺️ 餐廳現正推出一個名為“Stay in Hong Kong”的套餐, 價錢只用$700, 以Fine dining而言這個價錢非常便宜 👍🏻 套餐糅合中西食材, 料理構思同樣中西合璧, 盡量配合Stay in Hong Kong的主題。用饍當日剛巧是下雨天, 一進餐廳時侍應立刻替我們收起雨傘, 然後給我們一個名牌, 離開時只用遞交名牌就可以取回雨傘 🙂 套餐的主菜分別有三款, 我們要先選兩款, 侍應先簡單替我們講解三款主菜的重點, 然後每一道菜上碟時都會續一仔細介紹, 是值得欣賞的。甜蜜藥劑首先送上的是五款精緻小食, 其中三款放在一個自動旋轉的盤上。 全部小食都加了藥材製成, 份外特別 😊 進食次序是按侍應所指明的:浸了當歸的西瓜粒相當鮮甜, 水潤多汁, 也嚐到當歸的味道, 令西瓜甜中帶甘 😚香蕉撻內加入了人參和和牛韃靼, 和牛韃靼就像吞拿魚刺身一樣軟腍煙韌, 味道豐厚, 雖然如此, 香蕉和人參味都沒有被遮蓋, 以為普通的味道卻如此非同凡響 😁雞肝醬幼滑, 味道超濃郁, 當中有黃酒的香, 枸杞的甜, 能中和其膩滯感。利用八角醃製的紅鱒魚, 配上芝士蛋糕, 面層加了三文魚籽, 八角味太突出, 反而搶走了部份味道 🙃沙翁在推麵團時已加入淮山, 事成後在中間再加入新鮮淮山和巴馬臣芝士, 一咬芝士就衝上來, 十分澎湃的感覺!雖然加入藥材做配料, 卻出奇地配搭, 亳無遺和感!趣味積木用一隻配有麻雀「中發白」的碟盛上, 利用煙燻鰻魚加上菠菜搞拌而成, 加入刺身墨魚, 筍粒和紫蘇梅果醬堆砌而成。煙燻味道非常濃烈, 吃下去並非泡泡的感覺, 比想像結實, 墨魚口感煙韌, 味道新鮮, 紫蘇梅的酸甜味在煙燻味中有緩和感。包霸一個又大又軟熟的蒸饅頭, 牛油是用欖菜川椒而製成, 鹹鮮帶微辣, 是十分特別的配搭!猛龍過江以李小龍為主題, 用黃黑色的碟盛上, 食材也是黃黑色, 代表李小龍<死亡遊戲>裡的戲服的顏色, 盛碟的圖案用龍做代表, 吃完後更發現李小龍的個樣在碟的中央 🤣 的確李小龍就是香港其中的一個傳奇! 食物方面是黑蒜團子, 加入木薯粉, 紫菜和牛油搓成, 另外有金菜頭和海螯蝦肉, 然後倒入南瓜湯加北海道海膽的醬汁 😽 黑蒜味道相當突出, 加煎後更香, 南瓜海膽醬汁非常鮮甜, 兩者都沒有搶走對方的味道, 還有金菜頭的清香和螯蝦肉的鮮, 能夠感受多種不同的味道, 口感豐富。黑色風暴終於到了主菜的部份, 三選其二, 分別有陳年鴨胸, 手工義大利麵和A4和牛。A4和牛 (另加$300)和牛來自西班牙, 口感異常嫩滑, 大概是我吃過數一數二嫩口的牛肉, 牛肉味道濃郁 🤤 它並非入口即溶的感覺, 不過這個嫩口程度都已經十分衝擊同時十分滿足!  不得不提餐廳提供了一把陳枝記的「小型豬肉刀」🤣 但用作切牛肉的話相當顯眼!手工意大利麵 (另加$100)意大利麵是偏幼身, 口感Al dente, 有一隻大蝦, 蝦肉並非彈牙的那種, 但吃得出新鮮無比, 蝦味也比一般餐廳濃厚 😋 另配上蝦子油, 一倒蝦味突出, 我們加了不少, 浸了大量蝦子油的意大利麵非常美味, 也不會油膩。不吃魚翅大概有著環保意識, 用蜜糖啫喱仿製的魚翅, 口感跟真品非常相似 😳 加入桃膠, 蜜桃, 西柚, 還有木花利口酒, 所以甜中帶一點甘苦, 一個不太甜又清潤的甜品, 算是一個圓滿的結尾。整體無論食物用料, 食物, 構思都十分出色 👏🏻 料理十分精緻, 創意度甚高! 感受到廚師用心烹調 😌 總共有兩位侍應招待我們, 女的敬業樂業, 用心介紹每一道料理; 男的則提供最基本服務, 為求做完而非做好, 差異蠻大 😅 如果沒有這個男的招待應該好更多了, 希望餐廳可以留意到這點 🥴 continue reading

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.  continue reading