廚魔 (已搬遷) 新店位置

Bo Innovation

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3658

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$801以上

多国菜 Fine Dining 西餐厅

51

17

11

gaplusgaga

等级3

56

0

我認為每一個香港人一生至少要吃一次的餐廳真香港人一定會有共鳴 Menu 以獅子山的鈎線串連菜色可見設計非常有心思今晚吃的是創意是全新的體驗顛覆了我們對食物的認知每一道菜都在玩 😂欣賞碟盤餐具都非常用心加上captain上菜時演繹的香港故事別有一番味道我舌頭比較實際好玩的開心和好吃的開心是有獨立的系統處理味道來說最喜歡的還是那道蝦雖說那並沒有被分子但餐廳配搭特製鹽夾出來的那種鮮味依然非常難忘享受分子料理不應該帶著答案來品嘗所以我在這不續一介紹菜色留待大家用自己舌頭去體驗吧整體來說非常滿意食得非常開心如果價錢再親民一點更好😂不過創意是無價的值得支持

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我認為每一個香港人一生
至少要吃一次的餐廳
真香港人一定會有共鳴
Menu 以獅子山的鈎線串連菜色
可見設計非常有心思

今晚吃的是創意
是全新的體驗
顛覆了我們對食物的認知

每一道菜都在玩 😂
欣賞碟盤餐具都非常用心
加上captain上菜時演繹的香港故事
別有一番味道

我舌頭比較實際
好玩的開心和好吃的開心是有獨立的系統處理
味道來說最喜歡的還是那道蝦
雖說那並沒有被分子
但餐廳配搭特製鹽夾出來的那種鮮味
依然非常難忘

享受分子料理不應該帶著答案來品嘗
所以我在這不續一介紹菜色
留待大家用自己舌頭去體驗吧

整體來說非常滿意
食得非常開心
如果價錢再親民一點更好😂
不過創意是無價的
值得支持

(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

2019-10-18

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人均消费

$4000

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生日

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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用餐日期

2015-12-11

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人均消费

$780 (午餐)

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cattykathy

等级1

1

0

Honestly, I was truly NOT impressed with Bo Innovation (not pointing the finger at Bo as he wasn't there when I had dinner there). When I first made the reservation I have mentioned that I am pregnant and requested no raw, unpasteurized food and certain cheese to be in my dish, given the reservation was made 2 weeks beforehand.Before we started the meal, the guy who introduced the menu had told me they understand my situation and no need to worry. I asked to go through the menu just in case ther

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Honestly, I was truly NOT impressed with Bo Innovation (not pointing the finger at Bo as he wasn't there when I had dinner there). When I first made the reservation I have mentioned that I am pregnant and requested no raw, unpasteurized food and certain cheese to be in my dish, given the reservation was made 2 weeks beforehand.
Before we started the meal, the guy who introduced the menu had told me they understand my situation and no need to worry. I asked to go through the menu just in case there are any misunderstanding, but was reassured by him that they got it.
As I waited for the dishes worry-free, the Air dish was no problem. When they served Caviar, they told me instead of the smoked egg they made it scrambled. They had the tone that they made it just right and perfect. In shocked I still had the caviar on top, understand it would be a waste for anyone to cook up such a delicacy, I stayed calm and asked them to check if the caviar was pasteurized. The answer from them was an "I don't know and I don't bother to find out" and I just think that they don't understand what the word "pasteurized" means in English. I sort of let it go and let my husband eat the caviar instead. Minus 10 points there.
Then I again insist to go over the menu again so they don't do something stupid and mindless again, as they are the people who is making the food and should understand how such food are made and where the food came from. Going over the menu they said the foie gras will be cooked a bit more to ensure it is not raw in the middle, oyster will be taken out and will give a couple more slices of the beef tongue, and the toro tuna dish will be modified to something else as it would be a waste to cook the toro to eat that dish.
So the Oyster and Bamboo dish came out as they said and was edible (in terms of my "requirement"). When they came out with the modified version of the Umami, instead of the Toro they gave me Parma ham.... Are they stupid? As chefs wouldn't they even know the minimal basic of how such food is made? It was a cured meat, means it was done AND stayed raw, I don't even need to get into the detail of the bacteria scientific talk here, but c'mon, did the term "raw" or "unpasteurized" not associated with cured meat? I made sure I didn't blow up as this meal was treated by my cousin and I didn't want him to feel bad, I simply gave up and just told them to torch the damn meat instead of asking them to use their non-existing brain to give me another dish.
Paying over HKD 2,380 for the Chef Table Menu with their stupidity simply is not worth it, not even counting that some of the people who work there have such a stuck up attitude just because they work at Bo, and let me repeat, they work there, not own, so no need to have such a snooty attitude.

(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

2015-07-17

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用餐时段

晚餐

FoodMeUpScotty

等级4

180

26

We've been attending the 2015 'Chefs Talks', organised by the Fringe Club and Slow Food Hong Kong, where Hong Kong's best and most popular chefs come along and have a candid chat with an audience. They've been really good. One that I was really interested in getting along to was Bo Innovation's Alvin Leung Jnr, but fate wasn't on my side and I missed it due to work commitments. SC on the other hand was able to get along and hear Alvin's view on the world, which was apparently quite amusing!As fo

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We've been attending the 2015 'Chefs Talks', organised by the Fringe Club and Slow Food Hong Kong, where Hong Kong's best and most popular chefs come along and have a candid chat with an audience. They've been really good. One that I was really interested in getting along to was Bo Innovation's Alvin Leung Jnr, but fate wasn't on my side and I missed it due to work commitments. SC on the other hand was able to get along and hear Alvin's view on the world, which was apparently quite amusing!

As fortune would have it, when I suggested that we book a table for arguably Hong Kong's best restaurant, we were able to secure a spot at the Chef's Table the following Saturday night. With three Michelin Stars and a string of other accolades including appearing in the San Pellegrino Asia's Top 50 restaurants (#28) and the World's Top 50 restaurants (#97), restaurants don't get much better.

Fronted by a man that's been called the 'demon chef' (well, he calls himself the demon chef), Alvin Leung presents as quite the character. Walking out of the elevator that took us from Ship Street in Wan Chai, we were greeted by a large wall mosaic of the demon chef himself. Once we'd walked the dozen or so steps to the front of the restaurant, we'd been greeted warmly by many of the multitude of wait staff on hand to make our night's dining experience a memorable one.

We were the first to arrive and from our prime seat at the chefs table, we got a great view of Alvin marshalling the kitchen team for the evening. It was clear to see that his reputation as a demon in the kitchen was well deserved, with the odd expletive laden comment about the food preparation that demonstrated his very high expectations in the kitchen.

The menu at Alvin Leung's Bo Innovation is labeled X-treme Chinese cuisine and blends the history of traditional Chinese cooking and turns it on it's head with contemporary techniques that border on molecular but are much, much more. With a background and history in engineering, Alvin's previous life manifests itself in his approach to cooking, with a precision and attention to detail that is staggering.

The chefs table is essentially a spot at the bar, and with room for six it was quite cozy. In front of us was a purpose made place setting, constructed of marble and steel (one of the many accessories designed by Alvin) and the Chef's table menu, which listed our no less than fifteen courses for the evening. No sooner had we sat down with drinks on the way, then one of the team of chefs gave us a warm welcome and explained that the meal would be starting immediately.

Our first course was titled Air and was perhaps the most spectacular course of a meal that reached the heights that only very few restaurants are able. Presented on a log from the original Hong Kong harbour that had been purchased by Alvin some time ago, two spoons of aerated century egg and pickled young ginger seemed to hover in thin air waiting to be devoured. Based on traditional Chinese flavours, the combination was both sweet and savoury at the same time and was so light, it just danced on the tongue and after a few seconds, only the memory remained.

Next was the simply named Caviar, with a name that only told half of the story. A generous amount of Northern Chinese caviar sat atop a smoked quails egg that was engulfed in crispy taro and topped with gold leaf. Beautifully presented on a bespoke 'silver tree', the dish was to be devoured with one bite. The salty flavour of the caviar blended with the sweetness of the quails egg and the crunch of the taro, all combing for another memorable dish.

There was a little slice of our former home with the next dish, Oyster. A massive and plump Coffin Bay oyster was at the heart of the dish, which was simply and beautifully presented with thin slices of Ox tongue on a Sichuan green sauce. I'd been a little nervous about the dish, with all of my previous Sichuan experiences leaving me battle scarred. The beauty of a chef at the top of his game is that balance is so important and there was quiet restraint in the dish, with the three component pieces working in complete harmony. The Ox tongue was delightful, especially when eaten with the oyster and the Sichuan sauce giving only a little heat, which remained on the palate for some time but wasn't a burn.

We had some debate about the next course of Bamboo, with the main component being a very creamy foie gras that had been initially cooked with, then finished off with a couple of drops of 'chu yeh ching' (a very strong liqueur). The foie gras sat atop some expertly pickled Indian lettuce stem (much like bamboo shoots) and was indeed a wonderful dish and incredibly smooth and creamy, with extra complexity from a couple of drops of the 'chu yeh ching'. Our debate raged about whether it was the best foie gras we'd ever eaten. SC was positive that it was, while I still had fond memories of our Vasco Fine Dining foie gras experience (see post here). Irrespective of 'best ever' tag, it was a fine example of cooking.

Each of the dishes had a wonderful story attached, with one of the chefs delivering the dish and then explaining the history. An excellent example was our next dish of Umami, or the sixth taste. The dish was prepared by cooking prawns in oil for 48 hours to extract all of the umami flavour, then the noodles were cooked in the 'hard mi' oil for maximum flavour. Accompanying the noodles was a lightly seared pice of toro tuna (the best part of the fish) and with instructions to combine the two with each bite, we set about eating the exquisite dish. The toro was soft and so subtle that the flavour of the umami was distinct on the back of the palate, where it lingered for some time.

We were presented with a couple of baby spoons, Hello Kitty for the girl and Peter Rabbit for myself, before a jar of Baby Food was placed in front of us. Like no baby food you've ever seen, our next course was the essence of Singaporean chilli crab. I'd recently had my first experience of chilli crab during a recent trip to Singapore and laughed at the baby food interpretation, mainly because you'd normally wear a bib when eating (like a baby). I loved the thinking behind the dish, with the chilli crab experience delivered in a bottle, it emotionally took me back to my first experience. Thankfully, the chilli was not overpowering and none of the Alaskan King Crab flavour was lost, amazing.

Right up to this point, our meals had been delivered by one of the team of chefs, but we'd started up a conversation with Alvin (largely on the back of his trip to Rockhampton) and the next half dozen courses were explained by Alvin himself while we chatted away about food, his philosophies and his pretty funny time in Australia.

It was signature dish time with perhaps the only full nod towards Molecular gastronomy, we were given the background to the cha siu bao, which was a beautifully simple sphere of cha siu, developed by spherification. With instructions to put the whole sphere in our mouths before bursting, the dish packed an incredible punch with flavours that were immediately recognisable but in a format that was alien. Without giving too much away, Alvin always chuckles at the so called signature dish, mainly because for a chef of his talents, there is not that much to it!

Alvin's tutelage continued with Tomato, yet another simply yet elegantly presented dish compared of textures and flavours of tomato. Presented on a bespoke frame designed by Alvin that represented a scroll, the dish was designed to eat from right to left (just like Chinese text). First bite was an heirloom tomato with skin removed and cooked in 'pat chun' Chinese vinegar, with the natural sweetness of the tomato shining through, it was complimented with the sweet acidity of the vinegar. I was delighted that the second bit was quite delicious, manly due to the inclusion of a tapenade of fermented Chinese olives, which were much less harsh than an Italian tapenade. Lastly, and bringing the dish together was a marshmallow with a distinct flavour of tomato. A vegetarian course that was delicious.

Fish course was Red Mullet with a black garlic and black bean smear, coated chilli, yuzu and mullet roe. It was perhaps the simplest of the courses to date, which gave us a little bit of respite from the interesting and challenging X-treme Chinese cuisine we'd consumed so far. The mullet was expertly cooked, with the puffed scales providing some crunch to the dish.

Up next was another Sichuan based dish of Blue Lobster with Sichuan hollandaise, chilli shoot consommé, Chinese leek dumpling and charred corn. It was a beautifully presented plate of food, notable with a 'demon chef' designed plate and it's bright colours. Alvin seemed particularly proud of the dish and it's exquisitely balanced ingredients. Pouring the consommé over the dish as he explained it's provenance, we were amazed that the heat of the Sichuan hollandaise was dispersed into the other flavours, which left the perfectly cooked lobster as the standout ingredient.

Alvin's engineering background came to the fore when explaining Mao Tai. Based on an incredibly potent Chinese alcohol (53%), the dish was a cocktail presented in a specially designed receptacle that insured customer involvement. The Mao Tai was softened with hawthorn, lemon grass and passionfruit, which was a good thing after being told how to consume the dish. It was one of those head back moments that the pure alcohol would have scorched the through, but instead left a warm glow and an aftertaste of passion fruit and lemon grass.

It was hard to split out the next two dishes, which competed as my favourite of the night. Abalone was the Bo Innovation version of a risotto, using aged acquerello rice, which was able to soak up the incredible chicken stock that made the risotto as creamy as any I'd ever had. Included was chunks of abalone and razor clams, which provided some texture and contrasting flavour from the super creamy and intensely flavoured acquerello rice. In my entire life, there had been only one other risotto that had been this good and now that memory will be supplanted with a new one!

After the abalone, Alvin left us to mix with the other guests and overlook his kitchen, which left one of his head chefs to explain the next course of Saga-Gyu. Paying homage to the street food of Hong Kong, the incredibly tender meat was accompanied by some truffle infused Chinese pasta rolls and was eaten street food style with a wooden skewer. It. Was. Delicious! Seriously great food, with such simple cooking there is no place to hide and the Saga-Gyu left me wanting more. Luckily, SC was pretty full, so I was able to snatch the last little bit of her meat!

Pre-dessert time and it was the simply named Almond, a solid gel of new almonds like tofu floating in an Okinawa black sugar syrup with hints of cinnamon. With instruction on smashing the almond gel so we could get a bit of the bitter sweet almonds with each mouthful of the black sugar. It was strangely almost savoury in its flavour, sure, it had a sweet undertone, but not overly so.

Our last course was the dessert of Coconut, a fairly complex mix of palm sugar, coconut water, chocolate, pina colada, cherry and pandan. The plate initially came with chocolate soil made with coconut and berries, square jubes of punchy cherries, a pandan puree and some ice cream topped with a coconut marshmallow. If that wasn't enough, a spoonful of nitrogen frozen pina colada was added to the mix, which transformed the dessert to classic status. It was a busy plate but seemed to work really well, with a mix of sweet and bitter combing for an overall satisfying way to finish a meal.

Of course it wasn't really the finish to the meal with a birdcage of petite four based on eight treasures was the penultimate pleasure, with our final act to select a bag full of house made lollies from a 150+ year old lollie tin..... It was the little things!

Look, I'm not going to lie to you, this was the most expensive meal we've ever had, which includes meals at many of the top 50 restaurants in the world (including current #4 Eleven Madison Park see post here). Having said that, I thought the value was there and the absolute memorable experience we'd had, and I'm glad we opted for the chef's table (which has the most extensive menu at the restaurant). Although having a lot of time talking to Alvin helped with that feeling of value for money.....

As for the overall experience, our wait staff were incredible, super friendly and there every step of the way, our every need was catered for. The team of chefs were incredibly well drilled and even though the kitchen was packed, there was an economy of movement that was beautiful to behold. There was one chef there that was almost too cool for school, with his dark glasses, high pony tail and tattoos, he was almost too cool to do anything but be cool...

From the moment we entered to the very moment we left, the whole Bo Innovation experience was superb. Does it deserve it's reputation? You bet! If you're looking for one of those once in a generation dining experiences, there are a only a few around the world. The Michelin guide only issues three stars to restaurants that represent exceptional cuisine "worth a journey". Bo Innovation is most definitely worth a journey.

Alvin marshalling the team early in the evening - with his too cool for school chef in the background

Instead of bread we were given this savour element of spring onions and Chinese ham, reminiscent of egg waffles

With his engineering background, Alvin designs most of the receptacles with dinner

The nitrogen frozen pina colada

Alvin mixing it up with the guests

A parting gift of lollies

In a 150+ year old tin!

Alvin in the middle of Wan Chai

题外话/补充资料： Sit at the chefs table and you might just spend some time with Alvin

(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

2015-05-17

用餐途径

堂食

人均消费

$3000.00 (晚餐)

食呀食呀食呀

等级4

116

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為左慶祝我既19歲生日，屋企人突登同我去Bo Innovation食晚餐。呢間餐廳係出名既分子料理餐廳，同埋有米芝蓮三星既榮譽，喺國際美食界享負盛名。廚師可謂創意十足，食物既外表同實質既味道截然不同，令每道菜都增加左撲塑迷離之感。例如，你會喺雞蛋仔食到薑味，蛋黃食到小籠包味。至於其他高級食品，例如帶子、刺身、魚肉、特色雞肉飯，都保持好高既食物質素。佢地肉質鮮嫩，喺醬汁既配搭之下味道恰到好處。同埋服務態度好好，每道菜都有專人介紹。極度推薦呢間餐廳！

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為左慶祝我既19歲生日，屋企人突登同我去Bo Innovation食晚餐。呢間餐廳係出名既分子料理餐廳，同埋有米芝蓮三星既榮譽，喺國際美食界享負盛名。廚師可謂創意十足，食物既外表同實質既味道截然不同，令每道菜都增加左撲塑迷離之感。例如，你會喺雞蛋仔食到薑味，蛋黃食到小籠包味。至於其他高級食品，例如帶子、刺身、魚肉、特色雞肉飯，都保持好高既食物質素。佢地肉質鮮嫩，喺醬汁既配搭之下味道恰到好處。同埋服務態度好好，每道菜都有專人介紹。極度推薦呢間餐廳！

特色雞肉飯

甜醋豬腳薑配蕃茄、棉花糖

魚肉配野菌

(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

2015-01-26

用餐途径

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人均消费

$1600 (晚餐)

庆祝纪念

生日

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cherrylyk

等级1

1

0

每年既生日飯都會同家姐一齊係香港周圍搵好野食。今年生日飯決定試食分子料理，要食當然要食最出名三星既廚魔啦。為左可幾最抵的價錢試多幾款唔同的料理，所幾決定平日的下午去食。Lunch Set Menu 分普通LUNCH SET ( 3 COURSES) or Lunch Chef Menu (8 COURSES) 一場黎到當然梗係食 Chef Menu 啦第一味送上的餐前麵包- 蔥油餅雞蛋仔, 好香的蔥油餅味第一道菜係SCALLOP - 是用上海糟鹵配上新鮮帶子，非常鮮甜第二道菜樣係UMAMI - 用蝦米和蝦米油造的麵，我會叫佢做蝦籽麵第三道菜 - 叉燒包 - 呢個係佢既SIGNATURE DISH，一啖咬落去，成日充滿叉燒的香味第四道菜係鵝肝 - 鵝肝配梅菜，合上眼，你會幾為自己食緊梅菜蒸豬肉第五味矛台 - 熱情果味+ 矛台放於古代的酒杯，我地要好似古代人一樣，豪氣地幾90度一啖飲落去第六道 RED MULLET - 用豆豉打成醬，變成豆豉蒸肉，魚的香味就係咁帶出黎啦第七個主菜 - 分別叫左龍蝦同埋和牛，二者都配上黑松靈，和牛要+$200，我覺得太細唔係咁抵食最後的一

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每年既生日飯都會同家姐一齊係香港周圍搵好野食。

今年生日飯決定試食分子料理，要食當然要食最出名三星既廚魔啦。

為左可幾最抵的價錢試多幾款唔同的料理，所幾決定平日的下午去食。

Lunch Set Menu 分普通LUNCH SET ( 3 COURSES) or Lunch Chef Menu (8 COURSES) 一場黎到當然梗係食 Chef Menu 啦

第一味送上的餐前麵包- 蔥油餅雞蛋仔, 好香的蔥油餅味

蔥油餅雞蛋仔

第一道菜係SCALLOP - 是用上海糟鹵配上新鮮帶子，非常鮮甜

第二道菜樣係UMAMI - 用蝦米和蝦米油造的麵，我會叫佢做蝦籽麵

第三道菜 - 叉燒包 - 呢個係佢既SIGNATURE DISH，一啖咬落去，成日充滿叉燒的香味

第四道菜係鵝肝 - 鵝肝配梅菜，合上眼，你會幾為自己食緊梅菜蒸豬肉

第五味矛台 - 熱情果味+ 矛台放於古代的酒杯，我地要好似古代人一樣，豪氣地幾90度一啖飲落去

第六道 RED MULLET - 用豆豉打成醬，變成豆豉蒸肉，魚的香味就係咁帶出黎啦

第七個主菜 - 分別叫左龍蝦同埋和牛，二者都配上黑松靈，和牛要+$200，我覺得太細唔係咁抵食

最後的一樣 - 甜品心太軟 - 我已經食唔落了

總括: FUNSION + 分子給BO INNOVATION 帶到去另一個境界

题外话/补充资料：回想起，原來幾時前都去過MIC KITCHEN (其SISTER 店)食過。價錢比較相宜。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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A long overdue report… went there for my better half's birthday in Jan.Checked the restaurant's website just now and seems that they changed some items on the menu, so I'll just write about the items which remain on the menu. (and they happens to be my preferred dishes too, so changes happen for a reason : P)We went for one chef menu ($1980+10%) and one chef table menu ($2380+10%). The difference as far as I could recall was the meat dish (Longjiang chicken vs Saga beef) and there was a truffle

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A long overdue report… went there for my better half's birthday in Jan.

Checked the restaurant's website just now and seems that they changed some items on the menu, so I'll just write about the items which remain on the menu. (and they happens to be my preferred dishes too, so changes happen for a reason : P)

We went for one chef menu ($1980+10%) and one chef table menu ($2380+10%). The difference as far as I could recall was the meat dish (Longjiang chicken vs Saga beef) and there was a truffle item.

As a Michelin starred high-end restaurant with dinner menu at $1680 per head upwards, you do get what you pay for in terms of environment, service, food quality and experience. Waiters would introduce every dish to you and remind you how your food will be best served.

So here are a few remarkable dishes:

"Air"
A vaporized version of century egg and pickled young ginger. One of the restaurant's signature dish. Concentrated flavor of the ingredients would slowly evolve on your palate when you gulp the foam. The foam is gone in seconds without a trace but the aftertaste remains for minutes : )

"Umami"
This was my personal favorite among the lot! Vermicelli drenched in a graceful, concentrated dried shrimp oil, but still maintains its chewy texture. The dried shrimp oil was so alive with the essence of some obviously very top-notch dried shrimps. Heavenly!

"Baby food"
Cute presentation in a baby food container, featuring puree of chili crab. It was actually like mashed tuna in chili crab flavor with spongy chunks of crab meat. But in my opinion it was a tad over-seasoned. Not much surprises apart from its presentation.

"Molecular"
Might as well be the most most signature dish of the restaurant. In a nutshell, it's warm, steaming broth of Xiao Long Bao in a thin, delicate agar shell. Taste was impeccable for a Xiao Long Bao. But maybe I had too much hope in it I found ut less of a surprise than other dishes e.g. "Air".

"Tomato"
Another personal favorite! Trio of tomato in a sweet pickle, a marshmallow and (I forgot the remaining one : P). Love the juiciness and balance of sweetness/sourness of the pickle. The tomato-flavored marshmallow was indeed a pleasant surprise, it was so full of a fresh tomato taste that you can never expect of any marshmallow!

"Mao Tai"
Comes in a specially designed antique-esque container, this refreshing lemongeass flavored 'cocktail' was a good interlude between the taste bud bombarders.

"Saga Gyu"
Though its modest appearance might not match with its high-end ingredients, this Saga beef 'cheung fun' (rice roll) was definitely a gem with a rich scent of the beef fat.

"Coconut"
This jumbled dessert was a tad disappointing. The peanut butter flavor was too strong and outshadowed the taste of other ingredients.

"Petite fours" (complimentary item)
I'm going to mention this just for the sake of the 'chen pei' (dried tangerine peel) chocolate which was so authentic in chen pei taste and the red date cake.

If you have the money and are looking forward for some lunch time conversation topics with your colleagues or friends, dinner at Bo Innovation would not be a bad idea. I have to say a few of the items on the menu were mediocre. But given the innovative ideas behind the dishes and the technology, the pricing was justifiable. And most visitors to Bo Innovation look for a one-of-a-kind experience rather than CP ratio, isn't it?

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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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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早在廚魔成為紅色車軚人的新寵兒之前，已有機會接觸他的新派料理，亦暗地𥚃開始欣賞他那種中西合璧的做菜方法。不過自他在觀塘開設了走年輕路線的 MIC Kitchen 之後，近年已逐漸地少了在他的旗艦店 Bo Innovation 出現，因此今午決定來個舊地重遊。雖然已有數年未曾踏足過 Bo Innovation，但是除了多了三粒星之外，表面上這𥚃並沒有太大的改變。環境依然是相當優雅，尤其是中西融和的格局，跟本身的菜式實太貼題。廚魔的 Xtreme Chinese cuisine 近年可算是脱胎換骨，所做的菜式越來越前衞，單看餐前的「麵包」(其實是雞蛋仔才對)，已經可以感受他的威力。微甜的雞蛋仔放了蔥油和少許雲南火腿，概念源自蔥油餅，口感鬆脆而有新鮮感。雖然不算是吃過最味美的雞蛋仔，但創意的確十足。頭盤先點了一款小龍蝦。小龍蝦肉用濃郁的中式咸蛋黃醬緊緊包着，然後再灑上英式芥末醬泡沫，結果成為了這款中西合璧的傑作。菜式特別加入不同質感的椰菜花做配搭，一來感覺更加好看，同時又減輕油滯，實在一舉兩得 (4.5/5)。幾款主菜當中，揀選了這款鬆化無比的烤乳豬。乳豬以慢火烤焗，肉汁被鎖緊令吃起來更加滋

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早在廚魔成為紅色車軚人的新寵兒之前，已有機會接觸他的新派料理，亦暗地𥚃開始欣賞他那種中西合璧的做菜方法。不過自他在觀塘開設了走年輕路線的 MIC Kitchen 之後，近年已逐漸地少了在他的旗艦店 Bo Innovation 出現，因此今午決定來個舊地重遊。

雖然已有數年未曾踏足過 Bo Innovation，但是除了多了三粒星之外，表面上這𥚃並沒有太大的改變。環境依然是相當優雅，尤其是中西融和的格局，跟本身的菜式實太貼題。

廚魔的 Xtreme Chinese cuisine 近年可算是脱胎換骨，所做的菜式越來越前衞，單看餐前的「麵包」(其實是雞蛋仔才對)，已經可以感受他的威力。

微甜的雞蛋仔放了蔥油和少許雲南火腿，概念源自蔥油餅，口感鬆脆而有新鮮感。雖然不算是吃過最味美的雞蛋仔，但創意的確十足。

頭盤先點了一款小龍蝦。小龍蝦肉用濃郁的中式咸蛋黃醬緊緊包着，然後再灑上英式芥末醬泡沫，結果成為了這款中西合璧的傑作。

菜式特別加入不同質感的椰菜花做配搭，一來感覺更加好看，同時又減輕油滯，實在一舉兩得 (4.5/5)。

咸蛋黃醬小龍蝦肉配英式芥末醬泡沫

幾款主菜當中，揀選了這款鬆化無比的烤乳豬。乳豬以慢火烤焗，肉汁被鎖緊令吃起來更加滋味，肉質也更嫩滑。

特別喜歡乳豬在烤焗過程中刻意沒有採用太多調味料，藉此達至原汁原味的效果。配料方面，廚師則簡單配以用川醬汁和焦糖汁炮製的燒菠蘿，濃烈的味道為乳豬肉帶來精彩的對比，這對配搭的確是美妙 (4/5)。

相比之下，甜品沒有之前兩款菜式的花巧。外貌平凡的豆腐慕絲蛋糕配上黑豆漿雪糕、炸腐皮和紅棗糖漿，用材雖然簡單，但味道卻清新醒胃，一頓豐富的午餐亦就此完滿結束 (3.5/5)。

豆腐慕絲蛋糕配黑豆漿雪糕、炸腐皮和紅棗糖漿

相隔數載再次品嚐 Bo Innovation 的新派料理，縱使吃不到分子料理概念的菜式，但明顯可見，廚魔的廚藝又到達了另一個境界。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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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

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$840 (午餐)

推介美食

clematis0416

等级2

11

1

又是一年伊始，米芝蓮也頒佈了新的餐廳指南，二星一星的餐廳多有變動，而三星的5間仍然好保持水準沒有變動，想想自己也吃過其中幾間，卻偷懶未曾寫過一篇食評，便挑挑揀揀，選了照片最全的廚魔來記錄下分子料理嘗鮮之餐好了。其實因為公司在灣仔，船街又是餐廳匯聚的地方，我們平日都會在廚魔的樓下幾間餐廳吃平價lunch，但是真正上到三樓卻感覺完全不一樣，好像隔絕了樓下的喧囂，四圍有樹環繞，環境是滿安靜的，餐廳玻璃門外的露臺上還可以見到陽光灑落，不禁感慨這鬧中取靜的環境雖比不得龍景軒之類的富麗堂皇，倒也來的別致午餐的餐單分兩種，兩道菜menu和chef's menu。相比于所食用分量來說，價格不算貴。既然決定來嘗鮮，當然還是選擇chef's menu比較全面。因為去的時候尚是夏天，菜單應時節也相對較為清爽，相信冬季再去用餐會有不同的體驗。說起來呢，我這個人真是超級為食，經常上菜之後第一件事就是食指大動，先嘗一口鮮才好，因此常常不記得影相。這次的amuse bouche和第一道scallop都是因此錯失了影相的機會，確實缺乏做blogger的天分 amuse bouche是香港的傳統小食雞蛋仔，而創新之處

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又是一年伊始，米芝蓮也頒佈了新的餐廳指南，二星一星的餐廳多有變動，而三星的5間仍然好保持水準沒有變動，想想自己也吃過其中幾間，卻偷懶未曾寫過一篇食評，便挑挑揀揀，選了照片最全的廚魔來記錄下分子料理嘗鮮之餐好了。
其實因為公司在灣仔，船街又是餐廳匯聚的地方，我們平日都會在廚魔的樓下幾間餐廳吃平價lunch，但是真正上到三樓卻感覺完全不一樣，好像隔絕了樓下的喧囂，四圍有樹環繞，環境是滿安靜的，餐廳玻璃門外的露臺上還可以見到陽光灑落，不禁感慨這鬧中取靜的環境雖比不得龍景軒之類的富麗堂皇，倒也來的別致
午餐的餐單分兩種，兩道菜menu和chef's menu。相比于所食用分量來說，價格不算貴。既然決定來嘗鮮，當然還是選擇chef's menu比較全面。因為去的時候尚是夏天，菜單應時節也相對較為清爽，相信冬季再去用餐會有不同的體驗。

說起來呢，我這個人真是超級為食，經常上菜之後第一件事就是食指大動，先嘗一口鮮才好，因此常常不記得影相。這次的amuse bouche和第一道scallop都是因此錯失了影相的機會，確實缺乏做blogger的天分

amuse bouche是香港的傳統小食雞蛋仔，而創新之處就在於它不是慣常見的甜味，反而是加入了蔥花的鹹味，使人吃到蔥花的時候不禁聯想到上海的傳統食物蔥油餅。這款雞蛋仔就是蛋香，蔥香和酥脆平衡的不錯的典範，讓人對後面的料理充滿期待

Scallop用上的是北海道的帶子。說起來我一直喜好的是黃油煎帶子的做法，但是這次主廚用的是糟鹵的做法，很是新鮮。剛開始看菜單對著Shanghainese jolo百思不得其解，直到入口才恍然大悟，這種口感和家裡以前糟田螺的味道很像的嘛。帶子是軟身，帶著濃郁的酒香，而下面的配菜鍋巴是很crunchy的，甜豆則是juicy又糯的口感，配上牛油果獨特的清香，第一道菜不僅盡職盡責地開了胃，而且在口感的平衡上也有獨特的表現，這個開頭相當精彩

第二道菜的圖已經是殘次品了...實在是因為我吃到一半才記起來要影相這回事....熟悉我的朋友都知道我不大愛生食的，因此對割烹也不擅評價，不過這裡的toro油脂均勻豐富，朋友也贊非常肥美。底下的米粉呢是有蝦米油和黑松露炒和炸成的，口感也是很豐富的，只是黑松露的香味並不明顯，反而我是覺得有一點油膩

這一道就是廚魔大名鼎鼎的分子小籠包了，確實是很新奇的，用舌頭頂破外面那層膜，砰的一下小籠包的汁水就充滿了口腔，上面那一根紅色的醋浸過的薑絲也中和了肉汁帶來的油膩感，確實有吃小籠包的感覺。可惜是只嘗鮮就好，若是要選，我還是更喜歡普通小籠包可以吃到麵皮和肉餡的感覺

這道鵝肝也是分子料理和傳統做法結合的佳作。若不是菜單上明明白白寫著，我是決計想不到那咖啡色的慕斯竟然是梅乾菜味的冰淇淋。味道呢，很有趣。若單吃，不免覺得很奇怪，但是和清爽的青蘋果泡沫以及肥厚的鵝肝搭配，卻產生了奇妙的反應，香滑又不膩。

這一道茅臺先聲奪人，呈酒器做成了商代青銅酒器爵的式樣，其中用茅臺打做泡沫，底部則有果汁混合，緩衝了烈酒刺激的口感卻香氣不減，可惜我非美酒愛好者，不然一定可以品出更多滋味

這一道小龍蝦從擺盤看上去就是很法式的料理，味道也是非常不錯，黃色的芥末泡沫和小龍蝦表面的鹹蛋黃醬料與小龍蝦Q彈的口感十分契合，底下椰菜花risotto中點綴著星星點點的黑松露，是一道看得也吃得的"美"食

最後一道主菜，我選了乳鴿，即使很容易柴的胸肉也頗為嫩滑，鴿腿肉則表皮由脆又香，配菜的蘑菇泥蛋糕口感綿滑，吃起來有點像港式芋頭糕的感覺，卻多了菌類的香味，是不錯的主菜。朋友有選了佐賀和牛的，在我看來更為出色，牛肉只是表面輕炙過，切開内裏還是誘人的粉紅色，而底面搭配的配菜居然是港式的腸粉，雖然聽起來是風馬牛不相及，但是頗有一番新意

吃下來真是飽飽的滿足感，體驗了一次中、日、法餐的fusion，卻能綜合各家之長而不失平衡之美，拿下米其林三星也是可以理解的啦。服務方面的話，如果waiter們可以在介紹菜式的時候少一些照本宣科的感覺，相信會讓客人對分子料理有更加深刻的印象。

(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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味道

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用餐日期

2014-07-31

用餐途径

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人均消费

$800 (午餐)

Cybabe

等级2

8

0

I adore people who have creative mind which brought influence of changes into people's life. Like Einstein developed the theory of relativity and Newton formulated the law of gravitation.Alvin Leung , the owner of Bo Innovation with his innovative thinking putting into his menu of molecular gastronomy was described by others for the "Demon Chef", finally understood and totally agreed by having my first experience of molecular lunch last Friday at Bo Innovation Wanchai. As I don't expect highly o

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I adore people who have creative mind which brought influence of changes into people's life. Like Einstein developed the theory of relativity and Newton formulated the law of gravitation.

Alvin Leung , the owner of Bo Innovation with his innovative thinking putting into his menu of molecular gastronomy was described by others for the "Demon Chef", finally understood and totally agreed by having my first experience of molecular lunch last Friday at Bo Innovation Wanchai. As I don't expect highly on this lunch, but it came out to be surprising good for me.

So, let's find out how incredible of this molecular lunch experience that Alvin brought to us.

We arrived this small restaurant which can served up to 20 - 30 people around 1:00 pm. The seating was closely put together so there was not much privacy for us at all. Were served professionally and warmly by the staffs that providing attentive service and I was told by my accompanied friend who have visit here last year that the service have been improved overtime.

Choosen the 8 courses set $680 from menu since we want to experience most of the signature lunch dishes.

The table setting caught much of my attention , as it strangely included both chopsticks, fork and knife at the same time while matching the concept of Alvin's Chinese ingredients for cooking western meal.

Every single course did good illustrations by the staff before we start to eat.

Eggette with scallion inside
It just represent the western bread to be serve before meal, it taste ok but not that special..kind of like Chinese scallion pancake we eat in Chinese cuisine.

Scallop with "Shanghainese Jolo" sided with woba, sugar snap peas. , advocate and lemon
This dish is one of my favourite. The scallops taste very fresh and pair with jolo (a kind a Chinese wine sauce used in cooking) The jolo bring out the umami of the scallops, then pair with woba (Chinese rice crackers) , peas and lemon. Imagine you eating drunken crab醉蟹, a very fresh dish to start !

Toro with black truffle, har mI oil, vermicelli and rice noodle
The fatty toro literally melt in my mouth, so yum..Using har ml oil ( Chinese shrimp oil) for flavouring the vermicelli and fired rice noodle on top. The toro match with seasoned vermicelli and black truffle turn out to be quite savoury but a bit oily.

Molecular "Xiao Long Bao"
A famous dish not to be missed, gelatin seal with the Xiao Long Bao broth inside and the red line on the top is ginger with vinegar. The staff instruct me to one bite put into the mouth. The broth inside the gelatin is really taste like the Xiao Long Bao we eat in Chinese restaurant. So strange but funny, a very typical type for the molecular gastronomy .

Foie Gras "Mui choy" preserved chinese mustard green, granny Smith apple, ginger bread
What a strange pairing when you heard these combination, it come from the idea of 梅菜扣肉 and turn out to be a bit weird but I enjoy this dish too. The foie gras fried to became golden , match so well with the apple mousse by balancing out the heavy and oily taste for the foie gras. The Mui choy icecream eat individually, weird though creative dish with different flavours combine together.

Mao Tai, hawthorn, lemongrass, passion fruit put in a tall cup like the old Chinese empire style
Staff instructed us to handed like 90 degree above head and drink all at once. So funny though I am not really enjoy this drink, a bit sour with hawthorn and passion fruit in it. Like a thicken fluid cocktail drink .

Cauliflower risotto with black truffle, salted Duck egg sauce pickled Cauliflower , English mustard foam, duck jus
In front of us this dish just like a drawing , the Cauliflower risotto taste so mild but pair with the salted Duck sauce and black truffle enhanced the whole dish. Especially like the dish decoration.

Pigeon with shiitake mushroom cake, sour plum infused pigeon jus, black carrot
My favourite dish above all, the pigeon cooked so well that the meat is soft and juicy. The most fabulous is the mushroom cake, they are just so delicious and how creative for the chef to make mushroom into cake ! All these ingredients combined so well and really tasty too.

Coconut With palm sugar, Coconut water, Chocolate , pinecolada, cherry,pandan
Finally, it come to the dessert with Coconut theme, middle is coconut icecream, lay under is cherry and chocolate, on the side is pandan mousse with jelly and pinecolada on top. The molecular gastronomy turn the coconut into a magic dessert.

With all these splendid and creative dishes, my sensory of both sight and taste have been keep on surprised throughout the whole period of this molecular gastronomy. It just turn out for me to be an unforgettable food adventure which I must have once in my lifetime.

(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

2014-11-21

用餐途径

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人均消费

$680 (午餐)

小師妺

等级3

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我不喜歡人云亦云，喜愛親身體驗，以證虛實。分子料理的理論就是在食物的烹調過程中加入不同物質，令食物產生各種物理與化學變化，做出顛覆傳統廚藝與食物外貌的烹調方式。聽聞「分子料理」很久，但從未嘗過。究竟分子料理是否如外界所形容的魔幻?藉着男友生日，我倆便到這米芝蓮三星的餐廳，看看這「廚藝的魔術師」能否帶給我們驚喜。雖然這餐廳的地址是莊士頓道60號，但入口其實是在船街的J-Residence, 乘電梯到2/F。餐廳有室內及露天區，侍應殷勤地帶領我們往室內的餐桌，招呼我們坐在在近窗的位置，並協助我們安放背包，服務相當細心體貼。雖然由窗外望出去的是大部分是樓景，只有一小片天空，不過由於外面是露天區，而且隔了一條船街，因此不會有侷促及壓迫感。我們來到已中午十二時半，環視四周，連我們在內，入座的也不過只有三枱共五人，相反另一邊的厨房區，侍應連師有七、八人，人數較食客多呢！餐桌用了雲石，而食盤也用上雲石，擺設高貴明亮。提供的餐具既有筷子，又有刀叉，可謂中西合璧。我後來發現，這是因為這裡的菜式中西融合、多國混雜，因此用到的食具也多元化。侍應首先問我們喝什麼，我們本想節儉一些要tap water, 不

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我不喜歡人云亦云，喜愛親身體驗，以證虛實。

分子料理的理論就是在食物的烹調過程中加入不同物質，令食物產生各種物理與化學變化，做出顛覆傳統廚藝與食物外貌的烹調方式。聽聞「分子料理」很久，但從未嘗過。究竟分子料理是否如外界所形容的魔幻?

藉着男友生日，我倆便到這米芝蓮三星的餐廳，看看這「廚藝的魔術師」能否帶給我們驚喜。

雖然這餐廳的地址是莊士頓道60號，但入口其實是在船街的J-Residence, 乘電梯到2/F。餐廳有室內及露天區，侍應殷勤地帶領我們往室內的餐桌，招呼我們坐在在近窗的位置，並協助我們安放背包，服務相當細心體貼。雖然由窗外望出去的是大部分是樓景，只有一小片天空，不過由於外面是露天區，而且隔了一條船街，因此不會有侷促及壓迫感。

我們來到已中午十二時半，環視四周，連我們在內，入座的也不過只有三枱共五人，相反另一邊的厨房區，侍應連師有七、八人，人數較食客多呢！

餐桌用了雲石，而食盤也用上雲石，擺設高貴明亮。提供的餐具既有筷子，又有刀叉，可謂中西合璧。我後來發現，這是因為這裡的菜式中西融合、多國混雜，因此用到的食具也多元化。

侍應首先問我們喝什麼，我們本想節儉一些要tap water, 不過侍應回覆這裏不供應tap water，無可奈何要了一瓶$80的sprinkling water。

接著侍應遞上了餐牌，分別有$680的chef's menu 及$380的3-course menu。由於我很想嘗試這裡的招牌菜式，因此叫了兩份chef's menu, 菜式如下：

侍應在奉上每一道菜後，都會向我們解釋菜式的製法、食材、調味及構思，好讓我們更能正確地品嘗及欣賞菜式的心思及味道。

首先是餐前小食: 雞蛋仔

這菜式的構思是以葱油餅的作法去做雞蛋仔。一道港式與中式的混合。

整份雞蛋仔約有二十多個的半粒，而半粒內裹加添了葱粒，微輕的咸味，與平時吃的略帶甜味的雞蛋仔不同。由於我不喜歡甜吃，因此我很喜歡這個味道，而且咸味作為前菜能引起食慾。整個創作及其表達頗具心思，師將雞蛋仔放在特別印製的紙袋裏，由侍應奉上放在餐桌中，隨即撕開紙袋，讓大半的雞蛋仔顯露出來，呈現的表達方式直接、豪邁。細心發現，紙袋上印有用紅色圖案拼湊出來「雞蛋仔」三字，更可看出創作的心思。唯一的美中不足是雞蛋仔不夠飽滿，有一些塌扁了，外觀上不夠完美。

第一道菜是帶子刺身，配上牛油果醬、甜豆及窩巴，特別是用了上海糟鹵汁料。一道日菜與上海菜的混合。(侍應介紹時特地取了一支糟鹵汁給我們看)

帶子刺身鮮甜，甜豆翠綠鮮甜，牛油果醬不會太濃，與糟鹵汁混合後與帶子一起吃，帶子更感甜美。窩巴爽脆。這道菜整體而言輕柔、新鮮。

第二道菜是拖羅刺身蝦子麫，一款日式中式的混合。

我最欣賞是橙色的粉絲，滲了濃郁的龍蝦汁，食落充滿蝦子麫的味道，充滿驚喜！至於炸了的麪條則一般。而那兩片拖羅刺身有筋，沒有入口即溶的口感，令這道菜失色不少。至於黑松露不突出，未能在這菜色的味道佔一席位。

第三道菜是魔的招牌菜: 小籠包。上面紅色一條是薑絲。這道菜要一啖吃下。
男友說內裏有小籠包的味道，不同之處是沒有小籠包的啖啖肉的口感。

由於我不吃麻油，而師說小籠包裡放了麻油，於是換了另一菜式給我:

紫薯燒栗米配味噌汁。紫色的蕃薯配上鮮黄的栗米，上面配上一片綠色炸過的菜葉，顏色配搭很好看，特別是紫色是我喜愛的顏色。蒸熟的紫薯味甜軟淋，想不到與味噌汁非常匹配。栗米燒得香及甜。原本以為這道蔬菜菜式會很平凡，但卻是最有驚喜，最簡潔的一道菜。

第四道菜是鵝肝。鵝肝的右上角是蘋果蓉，而左上角是梅菜味雪糕，雪糕上有一片蘋果乾。侍應說為了中和雪糕的涼性，厨師在雪糕下面添加了一片薑餅。這道菜的概念是模倣梅菜扣肉。

梅菜味雪糕很有趣，咸咸的味道，顛覆我印象中雪糕都是甜甜的味道，很有驚喜！(坊間的分子雪糕可考慮提供梅菜味的，有的話我一定會買來回味一番。)鵝肝軟身，沒有加調味料的，因而需要與梅菜味雪糕搭配，可是搭配後味道不大算配合。另一方面，雖然鵝肝通常與蘋果蓉搭配，但這蘋果蓉偏酸，和鵝肝的味道也不大配合。至於薑餅，和雪糕也不大配合。

總括而言，這道菜中的梅菜味雪糕構思新穎，雪糕的咸味也很有趣，但是其他部分之間的配搭失衡，未能互相配合。

第五道菜: 茅台熱情果汁

侍應強調盛載飲料的器具是古時中國皇帝用的杯爵。這個高杯很少見，很有氣派。侍應解釋要舉起杯子傾斜90度讓飲料流入口中。由於突出的白色部分頗闊，口要張得很大才能把它放入口中，而且實際要傾斜超過90度才能順利喝到杯中的飲料，因此頭要向後昂，頗為辛苦，但算得上有趣及好玩！

至於味道方面，熱情果的甜中帶少許酸較顯著，相反酒中酒精揮發味道較弱，似飲果汁多於飲酒。由於我不好喝酒，因而我喜歡這味道。

第六道菜: 龍蝦球配椰菜花

這道菜裝飾得像畫一般很漂亮，以圓為主題，有點像太空星體的運轉軌跡。右面是圓圓的蝦球，上面放了鴨蛋泡沬，而另一面放了白椰菜花及紫椰菜花作點綴。蝦球是炸過的，連同鴨蛋泡沫一起吃，就像在吃黃金蝦一樣！不過我嫌蝦球較油膩，我覺得那些點綴用的椰菜花更令我驚喜！紫色的椰菜花用了醋調味，酸酸的很開胃。旁邊放了一片椰菜花乾，很脆口！要是外面也買到椰菜花乾作零食就好了！而黑色的小圓點是黑松露醬，不過其黑松露味不大強烈及突出。總括而言，我最欣賞這道菜中椰菜花的處理。

我和男友皆不吃牛，因此皆選擇了乳鴿作為第七道菜。

這道菜的乳鴿是採用慢煮的方式，肉質嫩滑。上面放了黑色甘筍，很鮮甜。這是我第一次見和品嘗黑色甘筍呢！最左面是咸味的磨菇糕，外層輕微炸過，裏面似蛋糕般鬆軟。我最欣賞的是這磨菇糕的創作。

最後是以椰子為材料的甜品。中間淺啡色的味道是如外間吃到的椰子糖般的超甜，而其他的就甜味適中。淺啡色的下面是朱古力及櫻桃味碎碎，旁邊的白色及綠色的分別用椰青水及斑蘭做成，白色的入口即溶，口感極佳！深啡色方塊是啫喱，而上面的白色碎碎是pina colada做成。想不到椰子可以做出那麼變化多端的材料！

總結
這次的分子料理確實令我大開眼界，嘗到的菜式從包裝、裝飾、用具、食材的運用及配搭上可看出師的心思，但奈何有幾款菜式上食材的味道未能好好配合。可看出師想一次表達及包涵很多意念，不夠簡潔。服務一流。以價錢來算午餐算抵吃。

這餐分子料理不算魔幻，但也算是驚喜的一餐！

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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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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2014-09-30

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朋友食過一次…知我想試…所以帶我黎一去到餐廳枱與枱之間都密…所以隔離枱如果講野大聲d都聽到…不過呢間餐廳都算多侍應…而且每道菜黎都會詳細介紹…同埋每道菜都配唔同既紅白酒…不過如果你好似我咁唔太鐘意紅酒你可以同佢地講…咁佢地會介紹番多d白酒俾你…咁就唔洗浪費到左第一道小食係個雞蛋仔既野食…呢個就無咩特別而第二就係佢有個魚子醬既野食…呢個幾好味Baby Food..呢個都幾得意幾特別…佢係一個有餐蛋治味道既泡泡小籠包…呢個就得個皮裡面包住既只有小籠包裡面既湯…除左湯裡面係咩都無既黑松露豉油王腸粉…感覺只係多左黑松露…無咩太特別腊味飯…呢個最特別…佢係雪糕咁既野…口感就複雜d但又好似係腊味飯咁😂

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朋友食過一次…知我想試…所以帶我黎
一去到餐廳枱與枱之間都密…所以隔離枱如果講野大聲d都聽到…不過呢間餐廳都算多侍應…而且每道菜黎都會詳細介紹…同埋每道菜都配唔同既紅白酒…不過如果你好似我咁唔太鐘意紅酒你可以同佢地講…咁佢地會介紹番多d白酒俾你…咁就唔洗浪費

到左第一道小食係個雞蛋仔既野食…呢個就無咩特別
而第二就係佢有個魚子醬既野食…呢個幾好味

Baby Food..呢個都幾得意幾特別…佢係一個有餐蛋治味道既泡泡

小籠包…呢個就得個皮裡面包住既只有小籠包裡面既湯…除左湯裡面係咩都無既

黑松露豉油王腸粉…感覺只係多左黑松露…無咩太特別

腊味飯…呢個最特別…佢係雪糕咁既野…口感就複雜d但又好似係腊味飯咁😂

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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推介

已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2014-08-14

用餐途径

堂食

人均消费

$3600 (晚餐)