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2015-04-11
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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
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?
张贴
