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📍中環米芝蓮二星餐廳‼️· 高水準難忘fuison菜式🤩 — 廚魔😈·==============================一直聽聞呢間嘅fusion菜式好出色!最近佢地推出新年menu — HAKKA CNY,將客家傳統食品加入西式元素重新呈現,每道菜式都非常有心思😍——————————————Hakka CNY $1280 p.pTill 2nd March•⭐️客家三寶 (4.4/5)用古色古香嘅旋轉器皿裝住三個精美以客家煎釀三寶為靈感嘅小吃😆拖羅他他以雪糕筒裝住,味道鮮味!薄脆生蝦撻香脆,配上茄子蓉甚為特別👍最後嘅炸豆腐係用咗豆漿同茴香豆製成,外脆內軟,加埋火腿更有鹹香😍⭐️盆菜 (4/5)呢個係用咗唔同蔬菜製成嘅terrine,包括咗沙角、紅蘿蔔、羊肚菌、髮菜,配咗白蘿蔔汁,食落口感幾豐富!·⭐️美味算盤子 (4.5/5)造型的骰可愛👍炸芋蓉綿密,煙燻流心鵪鶉蛋加埋模仿算珠嘅魚子醬,鹹香十足😋·⭐️魚 (4.5/5)非常有創意嘅菜式!用咗魚骨造型器皿裝住四款小食第一道係章紅魚魚生,食落漿口,鹹香十足,非常鮮味🥹🥹🤍•第二道係門鱔膠配豉油啫喱,加埋蘋果薄片,食落較上一款清新~·第三
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📍中環米芝蓮二星餐廳‼️· 高水準難忘fuison菜式🤩 — 廚魔😈
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一直聽聞呢間嘅fusion菜式好出色!最近佢地推出新年menu — HAKKA CNY,將客家傳統食品加入西式元素重新呈現,每道菜式都非常有心思😍
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Hakka CNY $1280 p.p
Till 2nd March

⭐️客家三寶 (4.4/5)

用古色古香嘅旋轉器皿裝住三個精美以客家煎釀三寶為靈感嘅小吃😆拖羅他他以雪糕筒裝住,味道鮮味!薄脆生蝦撻香脆,配上茄子蓉甚為特別👍最後嘅炸豆腐係用咗豆漿同茴香豆製成,外脆內軟,加埋火腿更有鹹香😍

⭐️盆菜 (4/5)

呢個係用咗唔同蔬菜製成嘅terrine,包括咗沙角、紅蘿蔔、羊肚菌、髮菜,配咗白蘿蔔汁,食落口感幾豐富!
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⭐️美味算盤子 (4.5/5)

造型的骰可愛👍炸芋蓉綿密,煙燻流心鵪鶉蛋加埋模仿算珠嘅魚子醬,鹹香十足😋
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⭐️魚 (4.5/5)

非常有創意嘅菜式!用咗魚骨造型器皿裝住四款小食

第一道係章紅魚魚生,食落漿口,鹹香十足,非常鮮味🥹🥹🤍

第二道係門鱔膠配豉油啫喱,加埋蘋果薄片,食落較上一款清新~
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第三道係用客家黃酒浸過嘅鮟康魚肝慕思,入口即溶,而且冇油膩嘅感覺😆
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第四道係九肚魚魚骨,用咗酸菜魚嘅概念,加入泡椒同酸菜做調味,好惹味~
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⭐️鹽焗龍蝦 (4.8/5)

非常出色嘅菜式!🤩‼️龍蝦腍身鮮甜,並以薑蔥製成西式醬汁,最surprise係旁邊嘅ginger cream,微微辣勁,好似中式版嘅clotted cream!😍

⭐️客家豬肚(4.2/5)

將胡椒豬肚切碎攪勻喺雞湯,白蘿蔔粒非常鮮甜!😆
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⭐️擂茶(4.2/5)

店員話客家傳統擂茶「一種介於茶飲同糊類食物」,茶底用咗綠。再將黑白芝麻、白米、乾果、榛果、basil等等磨碎後沖入sake再過濾,飲落甜甜哋,後尾會有酒嘅餘韻😋
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⭐️分子料理小籠包 +$90 (4.5/5)

第一次食分子料理,小籠包好似一粒大湯丸🤩一咬開小籠包嘅肉汁就爆曬出嚟!好有驚喜😋‼️
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⭐️茶果 (4.4/5)

客家招牌點心之一~茶果入面包咗香濃嘅鵝肝醬,配上紫蘇葉一齊食帶點清新嘅感覺🥰
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⭐️乳鴿or全牛宴 +$300 (4.7/5)

我地試兩款主菜😋

乳鴿用咗八寶鴨嘅idea~乳鴿肉嫩味道濃郁,😍🤍底下嘅糯米飯壓成圓形,加入蛋黃、蓮子,好似糉咁🤣

牛肉方面用咗三個和牛部位,牛小扒肉質細緻、牛尾軟腍油脂豐富、牛脷意大利雲吞都好有新意!😆
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⭐️梅菜雪糕 (4.5/5)

呢個簡直顛覆咗我對雪糕嘅想像!🤣梅菜扣肉同雪糕看似完全唔相關嘅嘢竟然可以融合一齊🤩雪糕食落係清甜嘅梅菜味,面頭加上芥菜啫喱以及用咗魚子醬模仿梅菜扣肉嘅鹹味,非常特別!
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⭐️年糕 (4.4/5)

另一款好鍾意嘅甜品😙煙韌嘅年糕包住椰子糖,配埋紅桑子puree,唔會太甜👍😍

⭐️全盒

最後店員推出一個裝滿傳統糖果嘅盒,仲可以裝落紙袋拎走👍
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整體嚟講成個體驗都好滿意!食物味道出色之餘更十分新意👍🥰店員都好友善,會細心介紹每道菜式😋
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賣相:4/5
味道:4.6/5
性價比:3/5
推介度:4.3/5
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店舖資料
名稱:Bo Innovation 廚魔
地址:中環砵典乍街45號H Code 1樓
前往方法:香港站C出口
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Try the best of Hong Kong cuisine at this 2-star Michelin restaurant, @bo_innovation_central . Chef Alvin Leung's creative tasting menu is a true masterpiece! Don't miss the Hakka Big Three, and the Salt Baked Dragon with lobster and turmeric is a must-try😋.可能係全港最高性價比嘅米芝蓮二星餐廳! @bo_innovation_central 主打新式創意中菜,今次則以客家菜式為題打造新年menu✨ 當中最有驚喜為頭盤肉鬆吞拿魚他他配wasabi雪糕、客家黃酒醃鮟鱇魚肝、沙薑鹽焗龍蝦、梅菜雪糕,最尾仲可以係嫁妝盒度𢳂糖走夠哂趣味😛
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Try the best of Hong Kong cuisine at this 2-star Michelin restaurant, @bo_innovation_central . Chef Alvin Leung's creative tasting menu is a true masterpiece! Don't miss the Hakka Big Three, and the Salt Baked Dragon with lobster and turmeric is a must-try😋
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可能係全港最高性價比嘅米芝蓮二星餐廳! @bo_innovation_central 主打新式創意中菜,今次則以客家菜式為題打造新年menu✨ 當中最有驚喜為頭盤肉鬆吞拿魚他他配wasabi雪糕、客家黃酒醃鮟鱇魚肝、沙薑鹽焗龍蝦、梅菜雪糕,最尾仲可以係嫁妝盒度𢳂糖走夠哂趣味😛
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❀ 廚魔 #中環 ❀❗米芝蓮二星繼續打破常規 以客家菜式為主題打造全新新年Menu ❗——————————————————新年嚟到獲得米芝蓮二星嘅廚魔 🤩有別於一般高級餐廳,佢哋主打現代中菜,菜式創意十足,用上唔少出乎意料嘅食材及配搭,打破常規嘅做法非常吸引我💞佢哋早排由灣仔搬咗過嚟中環,但餐廳仍然保留唔少香港元素,包括用咗紅白藍膠袋嘅顏色作外牆嘅主色,亦擺上唔少香港特色雕塑🇭🇰價錢方面,比一般二星餐廳親民,絕對係超級大推必定要到訪嘅餐廳❣️.✷𝑀𝑒𝓃𝓊✷☞ Hakka CNY till 2 March $1280♥ 客家三寶用古色古香嘅中式器皿裝住三個精美以客家煎釀三寶為靈感嘅finger food,十分驚喜🤩1️⃣ 肉鬆吞拿魚他他配豉油忌廉,冷凍香甜,非常開胃嘅頭盤。2️⃣薄脆蝦撻配香辣牛油醬,生蝦滑溜新鮮,非常美味。3️⃣富有驚喜嘅炸豆腐伴火腿、蕃茄醬,口感似魚腐,鹹鹹香香,甚有特色。.♥ 盆菜將盆菜常用嘅蔬菜抽取出嚟製成terrine,包括咗切粒沙角、紅蘿蔔、羊肚菌、髮菜,配以白蘿蔔汁,草青味相對濃烈🙈.♥ 美味算盤子用鵪鶉蛋比喻為算盤子🥚火候控制得剛剛好,有煙熏嘅味道,亦仍然保持流心效果
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❀ 廚魔 #中環 ❀
❗米芝蓮二星繼續打破常規 以客家菜式為主題打造全新新年Menu ❗
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新年嚟到獲得米芝蓮二星嘅廚魔 🤩有別於一般高級餐廳,佢哋主打現代中菜,菜式創意十足,用上唔少出乎意料嘅食材及配搭,打破常規嘅做法非常吸引我💞佢哋早排由灣仔搬咗過嚟中環,但餐廳仍然保留唔少香港元素,包括用咗紅白藍膠袋嘅顏色作外牆嘅主色,亦擺上唔少香港特色雕塑🇭🇰價錢方面,比一般二星餐廳親民,絕對係超級大推必定要到訪嘅餐廳❣️
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✷𝑀𝑒𝓃𝓊✷
☞ Hakka CNY till 2 March $1280
♥ 客家三寶
用古色古香嘅中式器皿裝住三個精美以客家煎釀三寶為靈感嘅finger food,十分驚喜🤩
1️⃣ 肉鬆吞拿魚他他配豉油忌廉,冷凍香甜,非常開胃嘅頭盤。
2️⃣薄脆蝦撻配香辣牛油醬,生蝦滑溜新鮮,非常美味。
3️⃣富有驚喜嘅炸豆腐伴火腿、蕃茄醬,口感似魚腐,鹹鹹香香,甚有特色。
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♥ 盆菜
將盆菜常用嘅蔬菜抽取出嚟製成terrine,包括咗切粒沙角、紅蘿蔔、羊肚菌、髮菜,配以白蘿蔔汁,草青味相對濃烈🙈
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♥ 美味算盤子
用鵪鶉蛋比喻為算盤子🥚火候控制得剛剛好,有煙熏嘅味道,亦仍然保持流心效果。
底下係炸芋絲,表面加咗caviar,味道豐富鹹鹹香香。
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♥ 魚
另一道我喜愛嘅菜式🥰
用上魚骨造型器皿裝住四款小吃。
1️⃣章紅魚魚生口感漿口,魚味十足,伴川椒醬麻麻辣辣又幾特別。
2️⃣門鱔膠加上豉油啫喱伴清新蘋果薄片🍎
3️⃣鮟鱇魚肝用上客家黃酒醃製,口感近乎入口即溶,客家黃酒香香甜甜,令到魚肝完全唔膩,非常出色👍🏻
4️⃣香脆嘅九肚魚魚骨🐟加上金菜頭及胡椒,製成酸菜魚口味,香脆辣辣地。
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♥ 鹽焗龍蝦
又係一道超級好食嘅菜式🦞
龍蝦非常嫩滑又爽口,口感一流。
將中式薑蔥豉油製成西式醬汁,倒上薑黃薑蔥汁,再點沙薑忌廉。
西式嘅擺盤,中式嘅味道,十分惹味,好出色嘅fusion菜🥰
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♥ 客家豬肚
將胡椒豬肚切碎攪勻喺雞湯中。
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♥ 擂茶
間場用咗客家傳統擂茶🍵一種介於茶飲及粥之間的餬類食物,將茶葉換上抹茶sake、白米、乾果、榛子、其他食材磨碎後沖入熱水食用。
香香甜甜,味道豐富,幾特別嘅飲品。
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♥ 分子料理小籠包 +$90
廚魔經典分子料理,將小籠包整成一個小球,一咬小籠包嘅肉味喺口中爆發,非常特別😆
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♥ 茶果
將客家茶果完美昇華,眉豆茶果加入鵝肝醬,配埋紫蘇葉,鹹鹹香香😚
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♥ 乳鴿 or 全牛宴 +$300
主菜方面有兩款選擇。
1️⃣ 將八寶鴨嘅概念用乳鴿呈現。將乳鴿烹調至五成熟左右,肉質軟腍☺️糯米、蓮子、蛋黃等八寶鴨材料壓成圓形放置喺乳鴿下。
2️⃣ 客家人新年好鍾意食牛。而廚魔就選取三個和牛部位,分別為油脂豐富、牛香十足嘅牛小排、軟腍腍嘅川椒醬牛尾、以及包住爆漿牛舌呢意大利雲吞。伴以香甜軟綿綿嘅甘筍purée及牛汁,絕對係極具特色又美味無比嘅一道菜😋
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♥ 梅菜
甜品方面餐廳居然諗到將梅菜製成雪糕,配以梅菜豬肉乾、梅菜啫喱及魚子醬。
看似奇怪嘅配搭入口,居然出乎意料地好味,值得一試🥰
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♥ 年糕
用年糕麻糬包住椰子糖,煙煙韌韌。
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♥ 全盒
用嫁妝盒裝住一大堆傳統糖果,可以用紙袋隨意取走喜愛嘅糖果回家,既有慶祝意味,又有趣味🤣
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✨整體味道: 4.3/5
✨環境裝修: 3.9/5
✨服務態度: 4/5
✨性價比: 4/5
✨再訪興趣: 4/5
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💞整體來講
記得疫情期間首次食佢哋嘅聖誕Menu,當時已經被佢哋嘅新派創意烹調手法所吸引,菜式既有港式傳統,又非常美味🥰今次搬遷後新年再度到訪,同樣充滿驚喜,用客家傳統連串整個晚餐,充滿喜慶氣氛,大力推薦👍🏻
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2
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2024-02-07 607 views
平時聽人講開分子料理,今次終於扚起心肝去試一試!新年餐廳岩岩換左個客家菜menu「Hakka HNY」唸住同屋企人試一試,順便幫佢慶祝一下生日,整體過程同經驗都開心難忘。四人同行既價錢其實好抵,只需要$1080一位,服務態度都好好,會解釋每一道餸。無論係前菜,主菜同埋甜品都見到廚師好有心機去設計,等待嘅時間都唔會係想像中咁長。生日驚喜都做得唔錯!如果鍾意體驗奇奇怪怪食物嘅風格,真係不妨一試,加上成間餐廳設計都好有香港情懷特色。
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平時聽人講開分子料理,今次終於扚起心肝去試一試!新年餐廳岩岩換左個客家菜menu「Hakka HNY」唸住同屋企人試一試,順便幫佢慶祝一下生日,整體過程同經驗都開心難忘。
四人同行既價錢其實好抵,只需要$1080一位,服務態度都好好,會解釋每一道餸。無論係前菜,主菜同埋甜品都見到廚師好有心機去設計,等待嘅時間都唔會係想像中咁長。生日驚喜都做得唔錯!
如果鍾意體驗奇奇怪怪食物嘅風格,真係不妨一試,加上成間餐廳設計都好有香港情懷特色。
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盆菜
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38 views
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17 views
1 likes
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18 views
1 likes
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15 views
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18 views
1 likes
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擂茶
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19 views
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(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
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Hygiene
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Dine In
Recommended Dishes
盆菜
擂茶
Level3
45
0
啱啱去咗Bo Innovation試咗佢地嘅午市套餐,真係一個味覺上嘅奇幻旅程啊!起頭先有個小食「皮蛋酸菜冰」,令人眼前一亮🌟,咸香中帶點清新夠晒特別,好似一陣輕風咁掃過味蕾。主菜「豉油皇燒雞」,皮香肉滑,焦香中帶着絲絲甜意,食落去感覺好滿足。仲有個「酸菜白肉」,肉質嫩滑得來,酸甜配合得宜,食落去口感豐富,真係開心到笑出聲😊!甜品部份,試咗個「蘋果糖醋配牛油果忌廉」,係一個出色嘅混合。甜同酸嘅碰撞,再加埋牛油果嘅滑潤,最後嘅滋味令人回味無窮。總括來講,Bo Innovation嘅食物不單止味道好,連創意同擺盤都令人讚嘆不絕👍。絕對係一次味覺同視覺並重嘅極致享受!
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啱啱去咗Bo Innovation試咗佢地嘅午市套餐,真係一個味覺上嘅奇幻旅程啊!起頭先有個小食「皮蛋酸菜冰」,令人眼前一亮🌟,咸香中帶點清新夠晒特別,好似一陣輕風咁掃過味蕾。主菜「豉油皇燒雞」,皮香肉滑,焦香中帶着絲絲甜意,食落去感覺好滿足。仲有個「酸菜白肉」,肉質嫩滑得來,酸甜配合得宜,食落去口感豐富,真係開心到笑出聲😊!

甜品部份,試咗個「蘋果糖醋配牛油果忌廉」,係一個出色嘅混合。甜同酸嘅碰撞,再加埋牛油果嘅滑潤,最後嘅滋味令人回味無窮。總括來講,Bo Innovation嘅食物不單止味道好,連創意同擺盤都令人讚嘆不絕👍。絕對係一次味覺同視覺並重嘅極致享受!
(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
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Decor
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Hygiene
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Dining Method
Dine In
Level4
503
0
最近看到搬到中環的米芝蓮2星餐廳bo innovation 推出了10道菜 “Art of Asia” menu,每位只是$1200,四人同行的話只是$900/位,坦白說真的超值,上每道菜的時候,會解說背後的故事,整場體驗驚喜不斷!-•Five Oxen•Master Q•Shrimp In•Black and White•Sunflower Seed Goldfish•Lotus•Rhapsody In Rice•Bamboo At Work •Last Ox最有驚喜菜式之一的和牛杯麵,加入不用拆包裝的調味包,湯底牛味超濃郁,裡面有牛筋與極嫩和牛,吃畢只能寫一個「服」字。•Lychee Basket.一定一定要加$90嚐一下招牌「小籠包」,以分子料理形式製作,外面非常脆弱,輕輕一咬便爆汁,蟹黃香氣滲透整個口腔。
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最近看到搬到中環的米芝蓮2星餐廳bo innovation 推出了10道菜
“Art of Asia” menu,
每位只是$1200,四人同行的話只是$900/位,
坦白說真的超值,上每道菜的時候,
會解說背後的故事,整場體驗驚喜不斷!
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•Five Oxen
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•Master Q
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•Shrimp In

•Black and White

•Sunflower Seed Goldfish
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•Lotus
23 views
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•Rhapsody In Rice
•Bamboo At Work
•Last Ox
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最有驚喜菜式之一的和牛杯麵,
加入不用拆包裝的調味包,湯底牛味超濃郁,
裡面有牛筋與極嫩和牛,吃畢只能寫一個「服」字。

•Lychee Basket
.
一定一定要加$90嚐一下招牌「小籠包」,
以分子料理形式製作,外面非常脆弱,
輕輕一咬便爆汁,蟹黃香氣滲透整個口腔。
34 views
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25 views
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20 views
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17 views
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22 views
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63 views
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21 views
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(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
Level4
242
1
2023-12-02 2104 views
Had so much fun dining here as the chef infused many local ideas to the dishes that really surprised us. Plus, the staff here was very attentive and humorous that made us feel really comfortable. 🥂Five OxenTo start with, there’s five different ‘oxen’ in these small bites - escargot, burdock, ox liver, avocado and milk curd, which all involve the word ‘ox’ in Chinese. My favourite was the escargot and bone marrow tart that added black garlic and oregano chimichurri.🥂Master QLooked exactly the sam
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Had so much fun dining here as the chef infused many local ideas to the dishes that really surprised us. Plus, the staff here was very attentive and humorous that made us feel really comfortable.
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🥂Five Oxen
To start with, there’s five different ‘oxen’ in these small bites - escargot, burdock, ox liver, avocado and milk curd, which all involve the word ‘ox’ in Chinese. My favourite was the escargot and bone marrow tart that added black garlic and oregano chimichurri.
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🥂Master Q
Looked exactly the same as Mahjong, it’s actually asparagus and almond panna cotta with dried and fresh squid, Indian lettuce stem and mountain yam in coconut milk. I actually didn’t find it very impressive in taste except the design😅
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🥂Shrimp in Black and White
Using French shrimp with caviar and fermented daikon to go with, it’s very light and refreshing.
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🥂Goldfish
I liked this very much too and it’s again, such a lovely design. Golden threadfin bream is on top and the small bites were mentaiko, ankimo and bombay duck, and they were all flavourful.
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🥂Lotus
Hokkaido snow crab is inside the jelly-like lotus but it tasted like crab stick instead.
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🥂Sunflower Seed
Just a normal sourdough with burnt sunflower oil and 30 years aged Chinese ‘chinkiang’ vinegar to pair with.
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🥂Last Ox
Using the idea of HK style instant noodles, there’s poached wagyu beef slices and homemade garlic chive noodle in fermented green peppercorn consommé. It’s so flavourful and I ended up drinking the last sip of soup. It’s the best dish, I’d say, for the whole meal.
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🥂Rhapsody in Rice
Before this rice, we were first treated with an interesting cocktail that’s filled in a Chinese traditional wine cup. And then in this rhapsody in rice, there’s crispy rice paper, mackerel which I found a bit fishy in taste, HK signature dim sum ‘cheung fun’, rice miso chicken and 9 years aged rice wine. The taste was unique that you won’t imagine putting them all together.
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🥂Bamboo at Work
Tbh, can’t really resist this silkily smooth foie gras and crispy bamboo shoot that had added ‘chu yeh ching’ wine and white miso together.
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🥂Lychee Basket
It’s so fresh and looked so real but you could actually eat everything here, except the plate😅
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Lastly wrapping up the meal with black and white ‘kit kat’ chocolate, whereas the black side of it is the ‘Moutai’ wine flavour. Of course, we shall all bring some HK traditional candies home. Really appreciate how this restaurant puts into effort on showing HK style in every dish.
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Overall rating: 8/10
.
💰10-course Dinner: $1200/person
jsv_foodie
(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
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Dining Method
Dine In
Spending Per Head
$1320 (Dinner)
Level3
82
0
2023-10-24 355 views
Bo Innovation is a pioneering restaurant that pushes the boundaries of Chinese cuisine with its progressive and avant-garde approach. Led by Chef Alvin Leung, the restaurant offers a multi-sensory dining experience that challenges traditional culinary norms. The menu at Bo Innovation showcases innovative dishes that combine unexpected ingredients and techniques. From the molecular gastronomy-inspired dishes to the reinvented classic dim sum creations, each dish is a work of art. The iconic "Xiao
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Bo Innovation is a pioneering restaurant that pushes the boundaries of Chinese cuisine with its progressive and avant-garde approach. Led by Chef Alvin Leung, the restaurant offers a multi-sensory dining experience that challenges traditional culinary norms. The menu at Bo Innovation showcases innovative dishes that combine unexpected ingredients and techniques. From the molecular gastronomy-inspired dishes to the reinvented classic dim sum creations, each dish is a work of art. The iconic "Xiao Long Bao" Foie Gras is a must-try, where the traditional soup dumpling is reimagined with a luxurious foie gras filling. Bo Innovation's commitment to pushing culinary boundaries, paired with its sleek ambiance and attentive service, make it a destination for adventurous food enthusiasts.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
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Dining Method
Dine In
Level4
307
3
📍 Bo Innovation 廚魔📍 中環 𝗖𝗲𝗻𝘁𝗿𝗮𝗹 • 砵典乍街45號H Code 1樓-米芝蓮二星《廚魔 Bo Innovation》,主打現代中菜的一家餐廳🌟餐廳菜式玩味十足,選材配搭具創意又大膽,打破常規界限,味道卻又令人十分有驚喜這種獨一無二的用餐體驗,外面很少見到呢~午餐$680一位的價錢,以米芝蓮二星餐廳和獨特菜式來說,相當親民由餐前小吃、前菜、主菜、甜品,每道菜都大膽融合了來自東西方的食材,超特別的嚐味旅程~好想再次來訪,試試看更加完整的晚餐體驗~-餐廳空間寬敞,每個角落都放滿精心挑選的藝術品帶有不少香港本地文化元素,向這座叫「家」的城市致敬譬如窗上獅子山的剪影、牆上香港街頭小食的卡通畫作、以「紅白藍膠袋」為主題的一部分用餐區等=Set lunch menu ($680pp)-Amuse-bouche 餐前小吃向日葵花籽酸種饅頭 | 向日葵花籽軟糖 | 鵝肝醬 | 豬肉凍首先是【向日葵花籽酸種饅頭】,搭配有機向日葵花油跟陳年鎮江醋味道就是帶點太陽花籽的饅頭,沒有平常酸種麵包的感覺想不到饅頭跟鎮江醋都好搭!第二道是【向日葵花籽軟糖】,由香烤過的向日葵花籽,搭配向日
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📍 Bo Innovation 廚魔
📍 中環 𝗖𝗲𝗻𝘁𝗿𝗮𝗹 • 砵典乍街45號H Code 1樓
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米芝蓮二星《廚魔 Bo Innovation》,主打現代中菜的一家餐廳🌟
餐廳菜式玩味十足,選材配搭具創意又大膽,打破常規界限,味道卻又令人十分有驚喜
這種獨一無二的用餐體驗,外面很少見到呢~
午餐$680一位的價錢,以米芝蓮二星餐廳和獨特菜式來說,相當親民
餐前小吃、前菜、主菜、甜品,每道菜都大膽融合了來自東西方的食材,超特別的嚐味旅程~
好想再次來訪,試試看更加完整的晚餐體驗~
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-
餐廳空間寬敞,每個角落都放滿精心挑選的藝術品
帶有不少香港本地文化元素,向這座叫「家」的城市致敬
譬如窗上獅子山的剪影、牆上香港街頭小食的卡通畫作、以「紅白藍膠袋」為主題的一部分用餐區等
168 views
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177 views
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223 views
2 likes
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174 views
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205 views
1 likes
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42 views
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=
Set lunch menu ($680pp)
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Amuse-bouche 餐前小吃
向日葵花籽酸種饅頭 | 向日葵花籽軟糖 | 鵝肝醬 | 豬肉凍
首先是【向日葵花籽酸種饅頭】,搭配有機向日葵花油跟陳年鎮江醋
味道就是帶點太陽花籽的饅頭,沒有平常酸種麵包的感覺
想不到饅頭跟鎮江醋都好搭!
向日葵花籽酸種饅頭
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有機向日葵花油、陳年鎮江醋
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第二道是【向日葵花籽軟糖】,由香烤過的向日葵花籽,搭配向日葵花籽牛油、香料鹽做成
可以跟米紙一起吃,好好吃!
第三道是【鵝肝terrine】,以兩層脆餅夾著,味道不太膩
最後的是【豬肉凍】配搭日本白味噌醬、紫薑醬、甜酸醬,吃起來有點像肴肉,好開胃~
Amuse-bouche
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Starter
.
Brittany scallop 布列塔尼帶子
帶子口感彈牙、味道鮮甜
配搭鍋巴,口感脆軟相間
還有蜜糖豆、紅菜頭、上海糟鹵牛油汁,相當豐富
Brittany scallop
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Brittany scallop
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.
Potato leek soup 薯仔大蒜湯
薯仔大蒜湯配上了日本喜之次、芝士脆片、西班牙黑毛豬風乾火腿,另外還有菇菌
Potato leek soup
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Potato leek soup
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Molecular x-treme "xiao long bao" ($90@)
份子料理小籠包
接下來,是Bo Innovation最廣為人知的份子料理~
這道【份子料理小籠包】不是午餐包含的菜式,但可以額外加配;另外也可以選擇加配【雞BO (雞煲飯)】
外型似湯圓,實際上是小籠包的味道!
外邊是一張吹彈可破的薄膜,放入口中,輕輕一咬開就爆出小籠包的豬肉湯汁
非常新奇的口感,但我還是想吃有豬肉的小籠包就是了哈哈
份子料理小籠包
$90
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Main
.
Cod 鱈魚
滑嫩的鱈魚,配上脆魚皮、豆豉puree、青椒、魷魚、大蜆泡沫醬汁
整道菜鮮味滿滿~
下面還有用魚湯熬煮的岩米,口感彈牙
Cod
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Cod
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.
Organic chicken 有機龍崗雞
以有機龍崗雞做成的【釀雞卷】,上面放上脆雞皮,味道滿香~
配上野菌puree、雪梨酒奶油醬、栗子果蓉、日本舞茸、皇帝菜、炸蘿蔔等
Organic chicken
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Organic chicken
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Organic chicken
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Dessert
.
Choux au craguelin 豆腐泡芙、芝麻雪糕
奶油泡芙或雪糕泡芙吃得多,內餡是豆腐奶油的泡芙才第一次嚐呢~
感覺比一般的奶油泡芙來得輕盈,還有點豆腐花的感覺!
配上芝麻雪糕、肉桂脆餅、脆炸腐皮、龍眼果醬
就連甜點都層次滿滿,沒得輸~
來慶祝節日的話,餐廳還會贈送一幅拍立得呢❤️
Choux au craguelin
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Choux au craguelin
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$864 (Lunch)
Recommended Dishes
向日葵花籽酸種饅頭
Amuse-bouche
Brittany scallop
份子料理小籠包
$ 90
Choux au craguelin
Level4
307
3
📍 Bo Innovation 廚魔📍 中環 𝗖𝗲𝗻𝘁𝗿𝗮𝗹 • 砵典乍街45號H Code 1樓-A two-Michelin-starred restaurant brand, Bo Innovation, where an innovative and “X-treme” fusion of Chinese and Western fine dining is crafted by the “Demon Chef”, Alvin Leung.-The space is spacious, featuring an open kitchen, and artworks displaying Hong Kong cultural elements 🇭🇰 at different corners of the dining room - an ode to the city - all carefully selected by Chef Alvin.-A $680pp lunch menu is a brief display of their creativity, but alr
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📍 Bo Innovation 廚魔
📍 中環 𝗖𝗲𝗻𝘁𝗿𝗮𝗹 • 砵典乍街45號H Code 1樓

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A two-Michelin-starred restaurant brand, Bo Innovation, where an innovative and “X-treme” fusion of Chinese and Western fine dining is crafted by the “Demon Chef”, Alvin Leung.
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The space is spacious, featuring an open kitchen, and artworks displaying Hong Kong cultural elements 🇭🇰 at different corners of the dining room - an ode to the city - all carefully selected by Chef Alvin.
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A $680pp lunch menu is a brief display of their creativity, but already a whole new gastronomy journey that was enough to leave us mesmerised. From amuse-bouche to dessert, each dish presents a bold blend of ingredients from the East and the West - some things you’ve never thought of going so well together. Plating is meticulous as well. Truly a culinary innovation at its finest.
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52 views
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36 views
1 likes
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45 views
0 likes
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Amuse-bouche
11 views
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Potato leek soup
15 views
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Brittany scallop
42 views
0 likes
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Molecular x-treme “xiao long bao”
$90
178 views
1 likes
0 comments
Cod
21 views
0 likes
0 comments
Cod
26 views
0 likes
0 comments
55 views
0 likes
0 comments
Organic chicken
15 views
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Organic chicken
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Choux au craguelin
20 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$748 (Lunch)
Recommended Dishes
Amuse-bouche
Brittany scallop
Level4
322
0
2023-09-25 576 views
⭐⭐米芝蓮二星餐廳 - 廚魔 Bo Innovation由Master Chef 廚魔Alvin Leung主理👨‍🍳菜式均以世界名畫作靈感🖼️,配合分子料理手法來創造出每一道精緻菜式❤️十一道菜式不論擺盤設計、味道都充滿驚喜😼🤫- 第一道菜 《金寶罐頭湯》 靈感來自Andy Warhol的Soup by Andy所謂「湯」分別以分子料理方式呈現出四款一口前菜🥄以特製容器盛載著🥫濃郁清甜南瓜湯配合海膽醬,一咬爆汁🎃洋蔥泡沫湯加上小量喬頭、芝士脆片及鎮江醋帶出豐富層次🧅🥣雖然泡椒煙燻車厘茄聞落去有點剌鼻,但味道酸甜開胃很過癮🍅龍蝦湯脆卷,冬蔭公味道重,帶有紅蝦他他味道🦞- 第二道菜 《犬打麻將》 靈感來自美國藝術家Cassius Marcellus Coolidge的作品Dogs Playing Poker特製的餐盤設計,把名畫上的啤牌換成麻將圖案🀄分別地把象拔蚌、煙燻鮑魚、萵筍、青豆蓉及紫蘇葉啫喱切成小方塊模仿麻將造型是一道清爽口感的開胃菜🤩🤩- 第三道 《魚的魔術》 靈感來自Paul Klee畫作以水晶盒盛載著整條魚,盒上有炸魚鱗脆片配上爽甜平目魚刺身🐟鮟鱇魚肝,雖帶著濃烈魚油香卻不油膩
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⭐⭐米芝蓮二星餐廳 - 廚魔 Bo Innovation
由Master Chef 廚魔Alvin Leung主理👨‍🍳
菜式均以世界名畫作靈感🖼️,配合分子料理手法來創造出每一道精緻菜式❤️
十一道菜式不論擺盤設計、味道都充滿驚喜😼🤫


- 第一道菜 《金寶罐頭湯》 靈感來自Andy Warhol的Soup by Andy
所謂「湯」分別以分子料理方式呈現出四款一口前菜🥄以特製容器盛載著🥫
濃郁清甜南瓜湯配合海膽醬,一咬爆汁🎃
洋蔥泡沫湯加上小量喬頭、芝士脆片及鎮江醋帶出豐富層次🧅🥣
雖然泡椒煙燻車厘茄聞落去有點剌鼻,但味道酸甜開胃很過癮🍅
龍蝦湯脆卷,冬蔭公味道重,帶有紅蝦他他味道🦞


- 第二道菜 《犬打麻將》 靈感來自美國藝術家Cassius Marcellus Coolidge的作品Dogs Playing Poker
特製的餐盤設計,把名畫上的啤牌換成麻將圖案🀄
分別地把象拔蚌、煙燻鮑魚、萵筍、青豆蓉及紫蘇葉啫喱切成小方塊模仿麻將造型
是一道清爽口感的開胃菜🤩🤩


- 第三道 《魚的魔術》 靈感來自Paul Klee畫作
以水晶盒盛載著整條魚,盒上有炸魚鱗脆片配上爽甜平目魚刺身🐟
鮟鱇魚肝,雖帶著濃烈魚油香卻不油膩😛😛😛 入口十分驚喜
鱒魚子薯仔泡芙,內有魚子、酸忌廉、小量泡椒🌶️
九肚魚骨,亦炸得十分香脆~


- 第四道 《維納斯的誕生》
鮮甜爽彈北海道帶子配上濃郁乾瑤柱汁、脆口乾瑤柱脆片🙈


- 第五道 《吶喊》 靈感來自Paul Klee畫作Edvard Munch的名畫
珍貴的鱘魚子醬,薄薄鮑魚切片配上竹炭綠豆蓉、鮑魚汁及蛋黃醬🤞


- 第六道 《波洛克波洛克》 靈感來自Jackson Pollock的畫作
以鱈魚籽作為畫布,鋪滿明太子、金菇絲、髮菜、青鱈魚籽醬🤭🤭


- 第七道 《麵包的籃子》 靈感來自Salvador Dali畫作
酸種麵包配上中式口味牛油:蔥油金華火腿、欖菜四季豆牛油🍞🧈
私心介紹欖菜四季豆牛油😍😍 味道很夾!


- 第八道 《雞》 靈感來自畢加索
雞翼內釀了羊肚菌湯煮過後切碎的雪耳,一口同時食到雞香、菌香,十分過癮🐥🍄
雞屁股是沙薑雞慕斯,質地特別!


- 第九道 《秋天食人主義》 靈感來自西班牙畫家 Salvador Dali
帶點陳皮香味的鴨胸肉只有兩星期熟成,肉質幼嫩🦆
另配上蒸八寶鴨、栗子餅、八珍甜醋,中西合壁配搭🤭
澳洲M7和牛,脂肪比例不算多,肉質軟腍,令肉味更集中🐄
牛骨髓甘荀撻味道特別,但有點油膩,醬汁用左牛骨髓、紅酒調制而成


- 第十道 《向日葵》 靈感來自梵高的作品
南北杏奶凍、芒果啫喱、南瓜蓉、杏桃肉及葵花籽而做成的外觀精緻向日葵,味道清甜香口🌻 🌻 帶出強烈杏仁香!


- 第十一道 《伊甸園》 靈感來自阿當夏娃嚐禁果的故事
以三款不同蘋果作重點配上清新雪葩、焦糖脆片、薄荷葉及蛇形青蘋果棉花糖點綴🍎


如果大家對精緻又特別既菜式有興趣,不妨到廚魔探索,可能為你帶來一場不一樣的藝術佳餚體驗🙊☺️🤤


價錢: $2,000


📍 廚魔 - 中環
中環砵典乍街45號H Code1樓
@bo_innovation_central
@boinnovationhk


#justlingggxd_finedining
#justlingggxd_米芝蓮
#justlingggxd_西餐
#justlingggxd_中環
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(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
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Hygiene
Value
Dining Method
Dine In
Level4
546
0
2023-09-15 1687 views
📍 廚魔 (中環)中環砵典乍街45號H Code1樓2 Michelin stars 🌟🌟Lunch tasting menu $680 per personI’ve heard mixed reviews about this 2-Michelin-star restaurant so I decided to try their lunch first. Fortunately my experience here was pretty good👌🏻 The amuse bouche spread was really impressive, among all 4 the foie gras biscuit was easily my favorite. As for the appetizers and mains, I’d recommend the potato leek soup with red mullet & iberico pork and the wagyu beef with grilled oyster blade, black truffle and me
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📍 廚魔 (中環)
中環砵典乍街45號H Code1樓
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2 Michelin stars 🌟🌟
Lunch tasting menu $680 per person
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I’ve heard mixed reviews about this 2-Michelin-star restaurant so I decided to try their lunch first. Fortunately my experience here was pretty good👌🏻

The amuse bouche spread was really impressive, among all 4 the foie gras biscuit was easily my favorite. As for the appetizers and mains, I’d recommend the potato leek soup with red mullet & iberico pork and the wagyu beef with grilled oyster blade, black truffle and me delicious “cheng fun (腸粉)” (suppl. $200). We also added their signature dish “chicken bo” (extra $280 for 2 persons), which was a delicious and super flavorful risotto soaked in chicken broth and mixed with dried abalone & air-fried foie gras. Would love to try their other add-on signature dish “xiao long bao” next time as well.

For lunch:
Taste: 👅👅👅1/2- 👅👅👅👅
Value for Money: 💰💰💰💰
Service: 👌🏻👌🏻👌🏻not up to 2-star standard in my opinion
Will I go again? Maybe
(on a scale of 0-5 emojis)
(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
Recommended Dishes
  • wagyu  beef  with  cheung  fun
Level4
399
0
2023-08-09 1686 views
廚魔搬咗新位置都係第一次encore,新餐廳裝修得更加特色,好似M+咁,好啱打卡。宜家LUNCH只提3-course menu,可以自己揀Appetizers同Mains。送嘅3個頭盤,蘿蔔牛腩最驚喜,樣同街頭蘿蔔牛腩差好遠,好似個牛腩餃。食落味道好複雜,有少少辣同醬香味,好食。鵝肝塔,鵝肝好幼滑,唔錯。菜花籽饅頭,搭配牛油同菜花籽油醋。饅頭點油醋真係第一次食,創意滿分,不過我唔係好識欣賞,只會覺得係一只好食嘅饅頭,唔覺得特別。Shima Aji,整得好似個荷塘咁,好驚喜。Aji係用咗他他做法,食落好清甜,仲搭配埋油炸荷葉,哩個前菜好滿意。Hokkaido Scallop,帶子半熟,加埋青豆同米餅,食落好清爽,唔錯。Cod,魚肉好幼滑,仲有塊炸到脆啵啵嘅魚皮,底下米好得意,食落好Q彈,好似西米咁,好驚喜。Organic Chicken,哩份雞卷好大一份,雞卷都有3件。雞卷一半係雞肉,一半係雞油,食落好香,唔會覺得油膩。Choux Au Craguelin, 豆腐泡芙,黑芝麻雪糕同炸腐皮,甜品都幾有新意。豆腐泡芙食落好特別,唔會好甜,不過豆腐味都幾重下。加20HKD,可以包埋咖啡或茶,咖
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廚魔搬咗新位置都係第一次encore,新餐廳裝修得更加特色,好似M+咁,好啱打卡

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宜家LUNCH只提3-course menu,可以自己揀Appetizers同Mains

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送嘅3個頭盤,蘿蔔牛腩最驚喜,樣同街頭蘿蔔牛腩差好遠,好似個牛腩餃。食落味道好複雜,有少少辣同醬香味,好食

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鵝肝塔,鵝肝好幼滑,唔錯

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菜花籽饅頭,搭配牛油同菜花籽油醋。饅頭點油醋真係第一次食,創意滿分,不過我唔係好識欣賞,只會覺得係一只好食嘅饅頭,唔覺得特別

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Shima Aji,整得好似個荷塘咁,好驚喜。Aji係用咗他他做法,食落好清甜,仲搭配埋油炸荷葉,哩個前菜好滿意

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Hokkaido Scallop,帶子半熟,加埋青豆同米餅,食落好清爽,唔錯

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Cod,魚肉好幼滑,仲有塊炸到脆啵啵嘅魚皮,底下米好得意,食落好Q彈,好似西米咁,好驚喜

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Organic Chicken,哩份雞卷好大一份,雞卷都有3件。雞卷一半係雞肉,一半係雞油,食落好香,唔會覺得油膩

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Choux Au Craguelin, 豆腐泡芙,黑芝麻雪糕同炸腐皮,甜品都幾有新意。豆腐泡芙食落好特別,唔會好甜,不過豆腐味都幾重下

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加20HKD,可以包埋咖啡或茶,咖啡偏苦果款,唔錯

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一年後再encore廚魔,都食到好滿足,都可以keep 到之前水準,唔錯
(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
2023-08-05
Dining Method
Dine In
Spending Per Head
$800 (Lunch)
Celebration
Birthday
Recommended Dishes
  • Shima Aji
  • Organic Chicken
Level4
2023-07-29 899 views
說到Chef Alvin的廚魔, 第一時間大家的印象就是分子料理, 然後就是從賣相看不出有什麼味道的菜式, 其實當大家說Fine Dining在地化和本土化, 即用上本地食材或將中菜和西式處理方法結合的時候, 他和其團隊也是走在前面, 例如是成名的小籠包, 無論配搭如何, 在這出現之前沒有人想過, 小籠包可以獨立成為Fine Dining的一項, 不只是Amuse Bouche, 而是切切實實的一個單項. 今次吃的是柔和的麻辣風味, 一咬即破的快感, 湯汁噴射真夠爽. 另外的麵包以饅頭模式製作, 但用上Sourdough, 是我吃過最舒服最柔和的, 比起麵包更突出, 蔥香牛油和它的微酸麥香, 味道相當配合.午市定價七百元, 以其星級價錢還算可以, 菜式選擇正常. 頭盤韭菜薯仔湯, 也就是法國住家名菜Vichyssoise, 這裏加上羊肚菌, 伊比利亞火腿和喜之次魚, 味道濃香但層次分明, 鹹香, 辛香和鮮香沒有互相搶掉. 另一道是煎北海道帶子配鍋巴, 夾起來一起吃軟脆相間, 糟鹵的啫喱令其帶有滷水鹹香外, 也帶有特別的桂花酒香味, 配搭更見心思.主菜的雞卷雞肉夠淋和肉汁, 外皮脆中帶彈
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說到Chef Alvin的廚魔, 第一時間大家的印象就是分子料理, 然後就是從賣相看不出有什麼味道的菜式, 其實當大家說Fine Dining在地化和本土化, 即用上本地食材或將中菜和西式處理方法結合的時候, 他和其團隊也是走在前面, 例如是成名的小籠包, 無論配搭如何, 在這出現之前沒有人想過, 小籠包可以獨立成為Fine Dining的一項, 不只是Amuse Bouche, 而是切切實實的一個單項. 今次吃的是柔和的麻辣風味, 一咬即破的快感, 湯汁噴射真夠爽. 另外的麵包以饅頭模式製作, 但用上Sourdough, 是我吃過最舒服最柔和的, 比起麵包更突出, 蔥香牛油和它的微酸麥香, 味道相當配合.

午市定價七百元, 以其星級價錢還算可以, 菜式選擇正常. 頭盤韭菜薯仔湯, 也就是法國住家名菜Vichyssoise, 這裏加上羊肚菌, 伊比利亞火腿和喜之次魚, 味道濃香但層次分明, 鹹香, 辛香和鮮香沒有互相搶掉. 另一道是煎北海道帶子配鍋巴, 夾起來一起吃軟脆相間, 糟鹵的啫喱令其帶有滷水鹹香外, 也帶有特別的桂花酒香味, 配搭更見心思.

主菜的雞卷雞肉夠淋和肉汁, 外皮脆中帶彈性, 內裡的野菌和肝醬味道香濃, 和新鮮雞汁互相補足, 另外的雞皮脆片將香脆去到一個極致, 做法未必最複雜和創新, 但味道比預期的更好. 另一道主菜是自家製意式闊條麵, 做法就是之前副店MC Kitchen的風格, 配上鮮味十足的蝦油, 不同的是由原來的紅蝦換上小龍蝦, 口感更為爽實, 意粉夠彈牙也帶蛋香, 同樣在菜式表達不算是很突破, 基本功紮實, 沒有為做而做的無謂.

另外加點的雞煲飯, 還以為是原隻雞件煲成的, 原來是用濃雞湯去煲陳年意大利米, 雞湯煮得如忌廉一様, 再加上刨得粉狀的乾鮑, 加上去如芝士粉一樣, 但當然更矜貴, 如此做法是最能感受團隊的風格, 只是搬到新地點後, 人流真的比原本灣仔時少了, 希望可以回復多點人流, 畢竟它在香港的Fine Dining界, 也是一個經典而重要的存在.

Bo Innovation had been relocated at Mid-Levels and the style can be maintained, not only focus on the molecular gastronomy, chef Alvin with his team want to bring the fusion of Chinese and western fine dining together. The xiao long bao and the chicken rice are the best example with the spicy soup jelly and the dry abalone powder. The starter, main dishes and dessert are nice in both taste and presentation. With a $700 lunch, it is really deserved for our enjoyment without high cost.
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(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
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Hygiene
Value
Dining Method
Dine In
Level2
11
0
2023-06-15 1335 views
主廚真的非常有心思每道菜以不同的畫做主題而碟也要配合畫 所有碟都是訂造的 十分特別我大概說一下每道菜 但由於這每道菜也包含了很多味道在裡面 不能一一盡訴這也是這餐廳引人入勝的原因 會給你很多驚喜圖二的匙羹是湯圖三是他他👍🏻圖四是象拔蚌👍🏻圖五是刺身加不同的撻 (mvp🌟🌟)圖六帶子👍🏻圖七魚子醬👍🏻圖八白色的是墨魚圖九也加配了小籠包 十分有趣 沒有平常吃的皮入面沒有肉 但味道卻和一小籠包一樣 醋和姜絲都已加入在內👍🏻圖十饅頭圖十一雞圖十二主菜加配了和牛(300hkd) 沒有太大驚喜 本身是雞卷 也一般圖十三布甸👍🏻圖十四蘋果👍🏻晚餐一人2000rmb左右
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主廚真的非常有心思
每道菜以不同的畫做主題
而碟也要配合畫 所有碟都是訂造的 十分特別
我大概說一下每道菜 但由於這每道菜也包含了很多味道在裡面 不能一一盡訴
這也是這餐廳引人入勝的原因 會給你很多驚喜
圖二的匙羹是湯
圖三是他他👍🏻
圖四是象拔蚌👍🏻
圖五是刺身加不同的撻 (mvp🌟🌟)
圖六帶子👍🏻
圖七魚子醬👍🏻
圖八白色的是墨魚
圖九也加配了小籠包 十分有趣 沒有平常吃的皮入面沒有肉 但味道卻和一小籠包一樣 醋和姜絲都已加入在內👍🏻
圖十饅頭
圖十一雞
圖十二主菜加配了和牛(300hkd) 沒有太大驚喜 本身是雞卷 也一般
圖十三布甸👍🏻
圖十四蘋果👍🏻
晚餐一人2000rmb左右
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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