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2020-06-07
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This restaurant is the creation of Alvin Leung, the celebrity chef behind Bo Innovation. Located in Times Square, Causeway Bay, the restaurant offers dishes with a modern twist.The decor offers a modern ambiance, with coppery tone, tables reasonably apart to provide sufficient privacy in a Chinese restaurant setting. A neat and comfortable setting. At the back there is the window to the kitchen allowing diners to see the ducks in marinate waiting to be roasted.Coming tonight with my wife and mot
This restaurant is the creation of Alvin Leung, the celebrity chef behind Bo Innovation. Located in Times Square, Causeway Bay, the restaurant offers dishes with a modern twist.
The decor offers a modern ambiance, with coppery tone, tables reasonably apart to provide sufficient privacy in a Chinese restaurant setting. A neat and comfortable setting. At the back there is the window to the kitchen allowing diners to see the ducks in marinate waiting to be roasted.
Coming tonight with my wife and mother, we ordered some soups to start, for me going for Hot and Sour Duck Soup ($60). The soup has a good sour taste, intense on flavors, but a bit short on the spiciness, otherwise would make it perfect on the balance. There are plenty of ingredients, with the twist of adding the shredded duck meat which is smart. Some of the duck meat is a bit too gamey though and I think the restaurant should avoid using the portions too close to the tail to avoid that.
Next came another signature dish, Sweet and Sour Pork with Lychee and Hawthorn ($168). Beautifully done, the pork has been deep-fried with a crunchy outside while tender on the interior. The sauce was nicely done too, with perfect match of sweet and sour, coated to each piece of the pork without seeing any running sauce on the plate. The lychee and hawthorn provided an extra dimension on the taste, high appetizing, and the large meaty lychee is just great match with its unique aromas. A must order for the restaurant in my opinion.
Stir-Fried Potato with Bacon in Sichuan Style ($98) is also good. The potato shreds have a good texture, cooked well and still got a crunchy feel, with an appealing sourness on taste. Seasoned well, the bacon further supplemented with a smoky flavor to the potato. Another example of how the restaurant smartly integrated the Chinese dishes with new elements. We asked for reduced spiciness but I think if we go for the normal level it would be even better.
Stir-Fried Garoupa with Ginger and Spring Onion ($218) is comparatively less exciting overall, but the taste is not bad. There are many large pieces of fish fillet nicely cooked, with also a lot of mushroom. I personally like the mushroom even more than the fish fillet, having nice texture from the different types of mushroom.
Last came the main dish, the Peking Duck ($288 for half duck). Freshly roasted, the skin is crispy and the meat tender. The restaurant also paid good attention to the wrap, with them serving on a steamer and individually layered with baking paper to help diners retrieve each sheet easily, also keep it moist and warm, enhancing the overall enjoyment. The condiment of the traditional cucumber and leek, with the sauce is provided, but also there are the innovative complement of sesame sauce and palm sugar. Unfortunately we ordered too many food so we could not finish it all.
The bill on the night was $1,166 and reasonably priced. Service was decent, with the staff attentive and friendly. Overall the experience is good and happy to see that on the night the restaurant is almost full. Seeing the dining scene is gradually returning to normal, I hope the industry continue to stay focused and offer good food and services and I am sure even with the significant reduction of tourist they should be able to make it through.
张贴
