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2014-02-14
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I was sitting, head tilted back, with a porcelain orifice aimed into my mouth, from which a faint, misty liquid is supposed to be flowing. My boyfriend looked at me intently to urge me on. Grabbing my silver sheath by its tiny grips, I tilted it even higher, like a thirsty woman desperate for the last drop of water. Just when it seemed a whole lot would stream down my throat, a weak flow of liquid drizzled out and my boyfriend looked bemused and turned back to his own plate. Welcome to the fun a
With a mission to try all the Michelin-starred restaurants in Hong Kong, BO innovation was obviously on my checklist. Straight after my first dining experience there I vaguely described it as mediocre. But after further pondering and really letting my thoughts marinate I realized how cheated I felt. The flamboyant chef Alvin Leung is nothing more than a self-marketer and sharp-witted businessman. Not only did he narcissistically dubbed himself "Demon Chef", he plastered his face over a huge mosaic portrait right by the front door. Although Leung refuses to label his style as molecular gastronomy and prefers to call it "X-treme Chinese", I found it superfluous and most of the dishes a touch average. I feel incredulous that people actually compare him to culinary giants like Ferran Adria and Heston Blumenthal.
We chose the Chef Table menu which costed $2,280 per head plus an extra $800 for wine pairing. None of the 14 courses was even close to tasty except the Saga-Gyu Beef. The dish consisted of a piece of sous-vided beef soaked in a bowl of aromatic bouillon - it was a savory dish (it's a piece of wagyu beef afterall) but nothing exceptionally fantastical.
I came to BO Innovation with some misguided belief that it served ground-breaking food that would match its newly earned Michelin 3-Star title. Unfortunately, it was simply a mindless hype that charged customers an arm and a leg for a gimmick. Not only that, I left BO Innovation with a newly-found grievance due to the fact that Guy Savoy in Las Vegas, where I experienced an almost impeccable meal, was only given two stars. Sometimes I really understand what these Michelin men are thinking.
张贴
