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2016-09-13
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Had the 15 course of chef's table menu. What I love about Bo innovation is the concept behind - X treme Chinese cuisine, using great Chinese ingredients as the main element, pairing with other elements from all over the world. Taste was good, service was excellent. Love how the inspiration of every dish is well explained, show casing the story behind every dish, and the attention of details of all the tableware used. However, the down side would be: molecular gastronomy techniques used were quit
Taste was good, service was excellent.
Love how the inspiration of every dish is well explained, show casing the story behind every dish, and the attention of details of all the tableware used.
However, the down side would be: molecular gastronomy techniques used were quite common, for examples : "Air" & "Molecular xiao long bao" are created by simple molecular cooking techniques. Expected something more fun and bold.
Air
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Umami
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58 views
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