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2022-12-04
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The Two-Michelin starred 🌟🌟 Bo Innovation is a celebration of Hong Kong’s culture through their imaginative dishes, each with it’s own story to tell.✨ We ordered their Set Lunch Menu priced at $680 HKD per person. We also added on a few extra items that were not on their lunch menu to try out!Pic 1️⃣: 𝘾𝙤𝙙 / Black bean, peppers, squid, clam veloute — The cod fish was tender a mild, milky flavour. Loved the intense flavour of the clam veloute which gave the dish its savouriness.Pic 2️⃣: 𝙃𝙤𝙠𝙠𝙖𝙞𝙙𝙤 𝙎𝙘𝙖𝙡𝙡
✨ We ordered their Set Lunch Menu priced at $680 HKD per person. We also added on a few extra items that were not on their lunch menu to try out!
Pic 1️⃣: 𝘾𝙤𝙙 / Black bean, peppers, squid, clam veloute
— The cod fish was tender a mild, milky flavour. Loved the intense flavour of the clam veloute which gave the dish its savouriness.
Pic 2️⃣: 𝙃𝙤𝙠𝙠𝙖𝙞𝙙𝙤 𝙎𝙘𝙖𝙡𝙡𝙤𝙥 / Woba, sugar snap peas, Shanghainese jolo butter
— Might’ve been my favourite dish of the meal. Scallop was perfectly seared and seasoned. The sauce gave off an addicting tingling mala sensation too. The sprinkling of woba added a great crunch.
Pic 3️⃣: 𝙈𝙤𝙡𝙚𝙘𝙪𝙡𝙖𝙧 𝙭-𝙩𝙧𝙚𝙢𝙚 “𝙓𝙞𝙖𝙤 𝙇𝙤𝙣𝙜 𝘽𝙖𝙤” ($90 hkd per piece)
— Had to order this signature creation. Made with algae jelly and topped with a strip of preserved ginger to recreate the flavours. This burst almost immediately in my mouth, and the flavours are very similar to the broth you’d find in a regular xiao long bao. Apart from its novel concept, the flavour didn’t particularly impress me though, but it’s definitely good to try.
Pic 4️⃣: 𝙁𝙚𝙩𝙩𝙪𝙘𝙘𝙞𝙣𝙚 / Langoustine, dried shrimp, tomatoes
— Insanely flavourful dish. The langoustine itself was also perfectly cooked. The dish is finished with their homemade dried shrimp oil, and you’re advised to drizzle on a generous amount for that extra flavour boost.
Pic 5️⃣: 𝘿𝙪𝙘𝙠 𝙁𝙤𝙞𝙚 𝙂𝙧𝙖𝙨 / Bamboo, saikyo miso, Indian lettuce stem
— The foie gras was creamy and soaked up all the flavours from the saikyo miso marinade. Loved the acidity from the cherry gel to help balance out the greasiness of the dish.
Pic 6️⃣& 7️⃣:𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝘽𝙊, 𝙖𝙜𝙚𝙙 𝙧𝙞𝙘𝙚, 𝙙𝙧𝙞𝙚𝙙 𝙖𝙗𝙖𝙡𝙤𝙣𝙚 (additional $280 hkd)
— The use of aged rice allows flavours to be quickly absorbed and it’s definitely evident! It’s cooked in a rich chicken broth mixed with corn and mushrooms, and finished off with dried abalone shavings. Personally thought the dried abalone flavour wasn’t overly prominent though.
Pic 8️⃣: 𝙋𝙖𝙣𝙣𝙖 𝘾𝙤𝙩𝙩𝙖 / Passion fruit, salted lemon white chocolate, almond, ginger
— Unique use of salted lemon to balance out the sweetness from the white chocolate and also add acidity to the dessert.
Pic 9️⃣: 𝘼𝙢𝙪𝙨𝙚-𝙗𝙤𝙪𝙘𝙝𝙚
— Inspired by a local HK favourite 火腿芝士三文治, this bitesize snack was crunchy and flavourful. Particularly loved the 榄菜&葱油 butter that came with the sourdough mantou too.
张贴
