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Level3
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Not bad, but I'm not a big fan
2015-12-12 30005 views
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
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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.
egg waffle
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 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. 
molecular char siu bao
$90
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 Our starters include langoustine in salted egg sauce, cauliflower mousse and mustard foam; and foie gras with muy choi ice cream and green apple mousse on ginger bread. These are the highlight of the meal -- a nod to the classic food combinations with a twist and a balance bewteen flavours, textures and temperatures.
langoustine
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foie gras
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 The main courses are a bit of a let down. The suckling pig is rather blend in taste. The sauce is very much like the Hoi Sin sauce typically accompany the dish in Chinese banquet. The ring of pineapple poached in Sichuan peppercorn syrup saved the dish a little, but barely. The pork is just too boring.
suckling pig
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 I ordered the red mullet which the waiter kept stressing it's from France. The fish was very well crafted -- the flesh is moist while the skin and scales are very crispy. The yuzu zest and the grated mullet roe are nice touches and the yuzu in particular, really adds another dimension to the palate. But the good things stopped there. For a delicate and lightly-flavoured fish, I suppose it makes more sense to pair it with a light sauce. But the chef decided to overwhelm it with a black bean sauce, I honestly can't see why. 
red mullet
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 The dessert is a decontructed pineapple cake. I love the pineapple meringue on top which is light and crispy. The pineapple sorbet, freeze-dried raspberries and the star-anise pineapple jam gave the dessert different depths of fruitiness and tartness. The shortbread added crunch and enrich the mouthfeel. The candied winter melon mousse is rather light in taste and it also makes the texture more complex. All in all, this is a great success. 
deconstructed pineapple cake
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 All in all, it's a fun meal like some kind of in-joke for Hongkongers. But it left something to be desired -- for the price it charges, it shouldn't happen. It's okay to give it a try, but to be honest, it's not the kind of food that I'd crave and would come back again and again. I personally don't dig the idea of molecular gastronomy anyway.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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3 Recommended
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2015-12-11
    Dining Method
    Dine In
    Spending Per Head
    $780 (Lunch)
    Celebration
    Birthday
    Recommended Dishes
    langoustine
    foie gras
    deconstructed pineapple cake
    • Langoustine