廚魔 (已搬遷) 新店位置

Bo Innovation

4

4

84 食记

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|

3658

湾仔

$801以上

多国菜 Fine Dining 西餐厅

51

17

11

LANGOUSTINE

5 已推介

JayLowe

等级3

46

3

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.

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

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.

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.

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.

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

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.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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用餐日期

2015-12-11

用餐途径

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人均消费

$780 (午餐)

庆祝纪念

生日

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皮蛋豆腐

等级3

73

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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

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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.

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

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

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

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

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

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)

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.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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人均消费

$900 (午餐)

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VCY

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2.5K

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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。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。

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

葱油火腿雞蛋仔

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。

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。

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。

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。

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。

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。

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！

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。

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。

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]

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2015-02-10

用餐途径

堂食

人均消费

$840 (午餐)

推介美食

zuidiudiu

等级4

102

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同事知道我不回辦公室，竟然約我在外面吃午飯，我咁鬼嘴饞，當然話：“好！”凈系話灣仔地鐵站集合，又冇話去邊度食，所以我完全冇心理準備。我大鄉里出城，跟住佢穿過大街小巷，坐下升降機，咁就到咗餐廳嚹。同事似乎系熟客，佢話食Chef’s Menu好，咁我當然冇異議。嗱，Chef’s Menu就系食呢Ｄ嘢嚹。西餐，通常先來面包，不過呢度當然俾你有Ｄ驚喜，食咸味版雞蛋仔，仲要加Ｄ香蔥。有噱頭，又唔會“質飽”你。Ｄ菜式的賣相，讓人很有驚喜，所以大部分食客都會俾相機先食。經理/侍應每次上菜都會解釋一番，究竟你食緊乜。咁，扮嘢一定要扮到底，用紙袋上菜。頭盤是北海道帶子刺身，特別在用了“糟鹵”來調味、配埋鍋巴、牛油果，系邊？考你的眼光和想象力了。跟住再食拖羅。好肥美啊！搞鬼之處是炸香的蝦子麵下一個驚喜是這個：這不是湯圓，是小籠包，上面紅色的東西是什么？侍應說是醋。這個要整個放嘴里。味道是小籠包的味道，不過我鐘意真的小籠包多D，因為皮、餡、肉汁各有層次，現在是渾然一體。好玩而已。fine dinning，當然要有鵝肝，這次玩嘢之處是配梅菜，侍應過來介紹時，出示的道具，乃普通貨色，唔及我家平時剁豬肉的靚。梅菜

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同事知道我不回辦公室，竟然約我在外面吃午飯，我咁鬼嘴饞，當然話：“好！”
凈系話灣仔地鐵站集合，又冇話去邊度食，所以我完全冇心理準備。
我大鄉里出城，跟住佢穿過大街小巷，坐下升降機，咁就到咗餐廳嚹。
同事似乎系熟客，佢話食Chef’s Menu好，咁我當然冇異議。
嗱，Chef’s Menu就系食呢Ｄ嘢嚹。

西餐，通常先來面包，不過呢度當然俾你有Ｄ驚喜，食咸味版雞蛋仔，仲要加Ｄ香蔥。有噱頭，又唔會“質飽”你。
Ｄ菜式的賣相，讓人很有驚喜，所以大部分食客都會俾相機先食。經理/侍應每次上菜都會解釋一番，究竟你食緊乜。
咁，扮嘢一定要扮到底，用紙袋上菜。

頭盤是北海道帶子刺身，特別在用了“糟鹵”來調味、配埋鍋巴、牛油果，系邊？考你的眼光和想象力了。

跟住再食拖羅。好肥美啊！搞鬼之處是炸香的蝦子麵

下一個驚喜是這個：這不是湯圓，是小籠包，上面紅色的東西是什么？侍應說是醋。這個要整個放嘴里。味道是小籠包的味道，不過我鐘意真的小籠包多D，因為皮、餡、肉汁各有層次，現在是渾然一體。好玩而已。

fine dinning，當然要有鵝肝，這次玩嘢之處是配梅菜，侍應過來介紹時，出示的道具，乃普通貨色，唔及我家平時剁豬肉的靚。梅菜搞到變雪糕，太咸！

食咗咁多嘢，要清下味蕾，于是上“清新”雞尾酒，茅臺+青檸+熱情果，個“杯具”貫徹玩具風格，因為飲用的姿態，絕不優雅，唔好用傳統戲曲的造手姿態來處理，包你一滴都飲唔到！

下一道菜是意大利飯，當然要配黑松露，才能顯示她的矜貴。真的意大利飯會夾生，呢個唔會，我鐘意D椰菜花多過黑松露。當然，都系畫畫般的賣相。

燈燈燈凳，到主菜了，我們選擇和牛（要加HKD200）和牛是上面的那一層，底下是豬腸粉，因為沾滿豉油，所以好深色。和牛當然好味道。不過價錢嘛，......我肉痛ga。

最後是甜品，侍應拿來的道具是椰子，里面當然有不同的成分，當D嘢變成份子料理，你就要想像一下究竟我食緊乜！

咁，午餐完成了，當然就是打道回府。我略有不圓滿的感覺，因為沒有咖啡。

题外话/补充资料：我食咗一餐咁唔平常的午餐，不過仲未知餐廳叫乜寶號，真系大鄉里。呢個系我的問題。吃完這一餐，或者可以提供一些煮食靈感，改善一下我的煮食哲學。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2014-09-30

用餐途径

堂食

人均消费

$1000 (午餐)

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Ali~!

等级3

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it has been a gloomy day unti we went to BO Innovation. we chose the tasting menu, and waited for the first dish to come.OysterIt was prepared with spring onion, lime and ginger snow. Quite a innovative way to make this appetizer, it tasted refreshing for us to start off with this 'journey of food' Dan dan noodles with grilled salmon roethey've used angel hair to replace dan dan noodles. i liked this dish even though i felt more like having pasta LangoustineIt was glazed with English mustard and

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it has been a gloomy day unti we went to BO Innovation. we chose the tasting menu, and waited for the first dish to come.

Oyster
It was prepared with spring onion, lime and ginger snow. Quite a innovative way to make this appetizer, it tasted refreshing for us to start off with this 'journey of food'

Dan dan noodles with grilled salmon roe
they've used angel hair to replace dan dan noodles. i liked this dish even though i felt more like having pasta

Langoustine
It was glazed with English mustard and there was cauliflower risotto beneath it. very well made and cauliflower was my favorite, which made the risotto not too heavy

Xiao long bao
haha i know this doesn't look like xiao long bao at all! it looks SO cute, and it was suggested to swallow the whole thing up in 1 bite

and it looked like a crystal ball since the soup wasn't oily at all~

John Dory
it was served with yunnan ham sauce/ powder and a chinese-type of melon. a bit too salty because of the ham sauce, i prefer it go with other lighter sauce since that melon is usually flavored with something lighter.

Iberico
started with main course, i had Iberico, which was prepared with sweet and sour sauce (my fav!) and lychee jelly was placed on top

LOVED it~! it was not coarse at all, and the sauce blended well with the meat.

Fried Rice
it was made with crab roe. was a bit dry but still tasted nice

banana with chocolate
it was ok, since i'm not a fan of bananas. would be nice if there would be combinations of some other fruits (i.e. berries) with chocolate

Jasmine kiss
haha this was so fun! it was not edible, but to smell!!! blow the smoke to the person sitting right opposite to you

and it made you feel absolutely awesome and relaxed

Dessert set
There were macarons, some traditional chinese candies with a western twist, i.e. fried Chinese pastry with chocolate inside, Chinese date candies. The macaron was my favorate as it had a bit of lime flavor, and it was not so sweet. gave us a pleasant end for the whole journey of the night.

just one tiny thing to criticize... i found it a bit annoying when the guy who served us kept repeating 'excuse meeeee, madam and SIRRRR' every time he presented us with the dishes... he could have introduced them in a more natural way. but overall, it was a nice dining experience

dan dan with grilled salmon roe

bo fried rice :)

Banana with dark chocolate

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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用餐日期

2009-09-10

庆祝纪念

纪念日

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