廚魔 (已搬遷) 新店位置

Bo innovation..米芝蓮二星的新派中西日式fusion 菜, 剛剛拿了全亜洲第十五名! 他的海膽三文魚子擔擔面鮮辣有創意; 法國魚子醬配酥炸蠔奶～蠔味非常濃郁; 香甜冬筍配竹葉青酒燒鵝肝～鵝肝酒味香濃，質地十分嫩滑; 黑松露餐蛋治～是我吃過最貴的餐旦治;卜一聲分子小籠包～真系有聲架!八寶茶原料八式美點～桂花馬拉榚，杞子甜梨水晶包，陳皮朱古力，椰子龍眼蜜，玫瑰Macaroon, 紅棗棉花糖，蓮蓉炸煎堆，菊花Creme Brulee ! 我吃過1次就記得晒，勁吾勁呀～其實是因為太好味了!!! However, as the price is very expensive! I think we need to save up some money before we can go again

Tina Cellar a Hong Kong wine importer, spoke of her fondness for Xavier’s Chateauneuf du Pape wines when she first experienced it a decade ago by chance. The measure she has taken to finally convince and secure Xavier’s commitment from their tiny French village is a moving story to be told. Fast forward to 2013 and Tina is now their exclusive wine distributor in Hong Kong! Mr Xavier himself is a wine consultant for many big French wineries but his own Xavier Branded CdP are cropped from t

When you try things with no expectations of what to expect, the outcome can most certainly be surprising. No? This was the mindset I had when Mr. C kept our dinner destination a 'secret' on Saturday night (mid November) and did not reveal where we were dining until an hour before. I do like surprises don't get me wrong, but I am the type of person to pour over reviews and the menu online deciding what I want to eat even though the dinner date is still a week away which always makes me anticipate

久聞廚魔的盛名，今日終於同弟婦前來見識。位處空中花園，環境頗為清優。服務非常細心周到。小妹先到，拍照時，智能手機不慎掉到桌子下面。一waiter眼明手快，蹲下拾起還給我。身懷六甲的弟婦黎到，經理又窩心地攞左個cushion放係佢背後，比佢坐得舒服d。我哋叫左兩個$268 set lunch，4個點心、2個主菜、2碗炒飯及2個甜品。黑松露XO蝦餃 – 皮薄餡靚、蝦餃爽口清甜、配上自家製惹味蝦米及濃郁的黑松露，味道配合可真一絕。鵝肝鍋貼 – 熱騰騰的、皮脆餡鮮，配上酸甜醬，好味。惜鵝肝略為細片，味道未夠突出。蘿勒竹筍雞肉春卷 – 春卷脆卜卜，蘿勒青醬味太過濃烈，蓋過其他配料的味道，食唔出有竹筍及雞肉。炸墨魚丸配泰國青擰汁 – 略為普通，似酒樓彈牙的炸墨魚丸。色彩鮮艷，青色醬汁幼滑好味。慢煮鎮江醋乳豬、蛋黃、白菜仔 - 以鎮江醋醃至入味，甜中帶酸，肉腍味香，輕輕一扒已分成條條肉絲。蛋黃一碰即破，蛋漿四濺，蛋黃表面凝固左的部份如一層薄皮，口感絕佳﹗菜式及口感有d似瘦肉版的東坡肉……黃金深水龍蝦蛋黃漿、椰菜花配英式芥辣泡沬 - 泡沬好特別，蝦爽口肥美，配合經特別處理的椰菜花及濃香的黑松露，頗有嚼

九月中旬‧晴入秋就是白松露的季節，這幾天都在不同的地方試白松露菜式。今天來到Bo Innovation跟大廚Alvin談了一個下午，當然也要試試他的新搞作。同樣是白松露來到魔廚的手當然不簡單，就以「腸粉」形式示人。內藏鴨蛋而外邊舖上了犛牛奶乳酪加熱，再刨上白松露就成。犛牛奶乳酪香味只是淡淡的，恰好沒有蓋過白松露的鋒頭。腸粉內還藏有軟滑的鴨蛋黃，好吃得上天！白松露「WOW」，魔廚對蟹粉的處理才最「WOW」！容後再談。

Since I was previously complaining about the lack of exciting, truly innovative restaurants in town, I decided to try out Bo Innovation, the Michelin two-starred east-west-fusion restaurant with a little bit of molecular cooking here and there.Fusion cuisine is often tricky, and when not done properly, often results in dishes that are peculiar and confusing. The reason I have been postponing my trip to Bo Innovation was that a lot of my friends have complained that the tasting menu was way overp

一向對於賣相新奇有趣又或精緻的食物都感興趣（味道當然亦很重要），所以當友人建議這夜到Bo Innovation吃晚餐，我便立即贊成。之前只吃過這裡的午餐，雖然不太算'分子料理'，但頗合口味，印象不錯。這次我們點的是chef's menu，有12 道菜加餐前小點心和餐後小甜品。店員的服務都很到位，表現專業有禮，對每一道菜都會仔細介紹。整夜各道菜式我們都喜歡和吃得開心，而其中最喜歡的有 -姜蔥蠔：看不到姜蔥，原來姜蔥已被做成冰粒狀，吃起來濃濃姜蔥味，有趣。配上冰凍鮮美生蠔，好好吃。梅菜鵝肝：這道菜用鵝肝代替了肥豬肉，原來效果很夾呢！梅菜被製成雪糕，配上煎香了的鵝肝，兩者一凍一熱一起在口腔中溶掉，美味。蝦麵配炸小龍蝦：店方自家制的蝦米茸很濃香蝦米味，而辣椒蝦油亦很香辣，撈著質感彈牙有咬口的麵條一起吃真是很好吃呢。小龍蝦的肉質結實味鮮，同樣很好吃。酸姜皮蛋：泡狀的酸姜皮蛋味道跟平常的狀態完全不一樣，但味道確實是實實在在的酸姜皮蛋。吃這道菜時眼看著杯中的泡泡不斷升，視覺效果是挺吸引的。小籠包：這個半圓球啫喱狀東東可算是這裡的招牌菜之一吧。從外表真的怎樣也不會跟小籠包有任何聯想。不過吃起來卻又能吃

We liked the food, inventive, tasty (even if sometimes too much taste kills the taste), beautiful. The dessert would deserve a little bit more attention. BUT... either you are a great restaurant, or a cheap one, but you can't be both !We were proposed to seat at the bar to have dinner, because it was raining and there was no more place available. I've booked one week before and said it was for a birthday, we were well dressed, so no, we are not sitting at the bar !The freezing temperature in the

I finally got a chance to try this restaurant I have heard so much about. Previous info gathering gave me the impression that this is a private kitchen (speakeasy) which means a little bit of secrecy and mystery. I arrived and realized it was very much an open public restaurant, which was perfectly fine with me as the setting was trendy and hip.The first course was supposed to be oyster but we substituted with morel mushroom since neither me or my friend cared for raw oysters. The scallion ginge

就在上星期蘇師父的節目中介紹皮蛋酸薑泡沫，突然醒起曾在這間米記二星的店內享用了一頓美味又滿足的午餐，便忽忽開始起筆。香港吃份子料理著實價錢不菲，往往都以西式為主，若以中式食物化作份子料理的店，真的廖廖可數或是沒有，但廚魔Alvin就能將之幻化成不可思議的形態，酷愛中菜的我實在太歡喜他的中菜西食的風格，很創新。由於午餐的關係，我與友人只選了Lunch Set，套餐內可選擇兩款點心及一款主菜，更包括了飯食及甜品，份量不多，但能品嚐廚師那份心思，真是值得尊敬。雖然很滿足，但這裡的名物份子小籠包豈能不吃，於是每人另加一粒。最先的是額外點的份子小籠包，賣相像一粒圓滑的拖肥朱古力，表面放有一條紅絲帶。可是實情是一粒份是鮮甜湯汁的小籠包，上面紅色的條狀物其實就是薑醋啫喱，味道像在吃小籠包一樣濃郁。雖說是湯汁，但像吃著有肉餡般濃郁的液體，感覺很實在，很美味。三份套餐當然是小吃多滋味，盡量滿足好奇心，便點了六款點心。先是黑松露腸粉，未到時遠遠已聞到濃郁的松露香氣。腸粉雖非滑溜，但軟中帶點煙靱，內裡還捲著無數的松露粒，無論在味道及香味兩方面，都以極強烈的滋味控制著客人，令人著迷。炸墨魚球質地爽口彈牙，更有

從未試過食份子料理，特登上網搵左一間好評甚多既餐廳試一試除左有西式食物之外，仲會有現代化既中式食品配答創新又好味首先starter係pan fried foie gras, white miso, lettuce wrap生菜包煎鵝肝配白味僧仲試左個黑松露蝦餃蝦餃皮薄而且大大粒鮮蝦係入面上面配上小小xo醬既肉鬆同埋黑松露非常夠味而且xo醬辣辣地好醒胃！跟住就到main course，我同朋友分別叫左cod, white miso, sauternes, seaweed（白味僧鱈魚）一上碟即刻比佢個樣吸引住，碟既佈排好靚鱈魚非常嫩滑，入口即溶！另一道main course又係好美味pan roasted scallop, crispy woba, peas, sichuan "jo lo"帶子非常新鮮，煎既時候岩岩好唔會太un又唔會太生配上peas一齊食又唔會太膩連d peas都好爽口，用料非常講究！同d脆卜卜既飯焦一齊食又係另一種感覺，正！最後就係甜品啦！亦係我最愛既一part！今次係話梅cheese cake呢個甜品初初一上既時候完全比佢既名影響到，唔太大興趣但係開始食第一啖既時候嘩

此文實在是意義重大，非但是我人生第1次參加香港Restaurant Week的活動，亦是我第1次到訪米芝蓮2星的餐館。所以就算平時多忙碌也好，一定要抽空記下來。$248+10%可以一窺米芝蓮二星的實力，這個機會實在千載難逢。也多得Dining City主辦、現時每年兩度的Restaurant Week，才有幸感受一下廚魔Alvin Leung的創意。BO Innovation的位子當然超級難求，事關訂位系統一開放，在5分鐘之內，這家餐廳就被Book爆了！我也是「執死雞」，在用餐的早一天的晚上才發現剛有2個空位，當然就二話不說先留位，再找朋友一起冒險去。那就當然找同樣對食物有頗高Utility和要求的大佬B。訂了12點15分的檯子，去到時人不多，不過吧檯已被兩個外藉西裝友佔據了。吧檯算是個開放式廚房，有點可惜的是廚魔並沒有在場主理。甫坐下，侍應便問我們要Still還是Sparkling Water，大佬B選了前者。端來的是室溫的Acqua Panna。雖然侍應會主動加水，可是開一支算一支，不像Caprice。然後我還是覺得Fine Dining應該飲冷凍的Sparkling Water，

Having heard a lot about this place and being it the 64th best restaurant in the world, we were really excited to finally be able to go here on a Saturday night. When we got there, the place was still rather quiet and since it was too cold, we decided that sitting inside would probably be the best option. We were served by a bunch of really well mannered servers and all of them were very attentive. In fact, we came to a conclusion that they spoke way too much. If the food was that good, the food

It all started some 3 years ago when the first HK Michelin Guide was released and I spotted this Michelin 2 stars restaurant right on! Molecular gastronomy was pretty new at that time and attracted much attention worldwide. I was really curious about this restaurant and wanted to try it so much. However, I reckon this is a fine dining and interesting experience that I really want to share with someone special who appreciates fine food and dining experience as much as I do. I was lucky enough

Since this was ranked as ** Michelin HK restaurant, I've always thinking of trying this interesting restuarant (it claimed itself X-treme Chinese restaurant but is actually providing molecular cuisine). Been there in a nice sunshine noon (pre-booking is needed as i didn't see any customer walk-in to get table, all pre-booked). The restaurant lay out is modern and stylish. All decorated in white makes people comfortable and refreshing in this crowded city. Choose the Bo set lunch (chef lunch set