廚魔 (已搬遷) 新店位置

it has been a gloomy day unti we went to BO Innovation. we chose the tasting menu, and waited for the first dish to come.OysterIt was prepared with spring onion, lime and ginger snow. Quite a innovative way to make this appetizer, it tasted refreshing for us to start off with this 'journey of food' Dan dan noodles with grilled salmon roethey've used angel hair to replace dan dan noodles. i liked this dish even though i felt more like having pasta LangoustineIt was glazed with English mustard and

貴為米芝蓮二星店及英國"Restaurants"評為全球一百大餐廳，足見分子美食在全球餐飲的地位。雖然很多人不喜歡分子美食，對這餐廳的負面消息亦不絕於耳，我卻仍然渴望一睹其風采。是日終有機會了！裝修並不算華麗，換上的是簡約而舒適，陽光打進餐廳內，寫意。看到半開放式的廚房，廚師也不少，但人人都在專心地做，感覺很專業。後來朋友提一提，原來樓面的人手更是充足，真是不惜工本的去經營。中午套餐，可選兩位點心、一款主菜，店方有指定甜品供應。跟朋友夾好，大家叫不同款式的點心和主菜，這樣大家都可以試多一點。先說一下點心，每款都是精緻誘人，印象分爆燈。魚子醬牛尾小籠包，故名思意是小籠包上面鋪上一堆魚子，皮是可以，但牛尾味道不太突出，肉汁亦不豐富，反而吃到魚子的香味。個人認為，始終是傳統的小籠包比較好吃。另一款點心是帶子丸，有兩粒，用一隻長碟盛著，又是吸引。坦白說，吃不出帶子的鮮甜，亦說不上什麼彈牙口感，質感反而是偏稔身。朋友點的兩款相對出色，鵝肝煎餃子，只得一隻，唯有切開一半。煎得香口，皮脆而不失煙韌感覺，有一點點的鵝肝香，幾好；鵝肝布甸是焗得又香又脆，外層鬆化，只嫌鵝肝香味不足。主菜方面，煎安康魚是十

I haven't been back to Bo Innovation for a couple of years, and I've been thinking about revisiting ever since the people working for the chubby baby decided to give them 2 stars. I wondered if things had gotten so much better since my previous visits to put them on par with some of the best meals I've ever had.I must say that I don't really like the space they currently occupy - the last place was slightly better. I can't really say why it is, but it just wasn't very warm and inviting. But the

今日去食lunch叫左蝦蛟同腸粉,兩樣都冇乜味,好淡,主菜要左帶子,個賣相就几靚,但味道就超咸,d帶子又唔夠熱,之後到個蟹子炒飯又係冇味同涷,完全唔掂,都唔知佢憑咩可以囉米芝蓮2星,下次真係請都唔去

6 of us went to celebrate a friend's birthday and disappointing would be an understatement.We ordered the tasting menus + 2 bottles of wine.The appetizers were acceptable. Different, and the fusion aspect was interesting. Dishes were small and dainty which again, was acceptable for appetizers. Included in a few appetizers was a dish of 4 different pieces of sashimi with different sauces, which were fresh, but frankly I didn't come here for sashimi.The mains were appalling. We had to wait 45

I just went there for a special dinner this evening and it turned out to be a disappointing meal.Some of the initial dishes such as thousand year egg with ginger cone, lime / ginger oysters and quail eggs with taro and caviar was nice. But many other dishes turned out to be big disappointments and no surprises.Overall the place would suit westerners but if my advice is not to waste money at this place if you want to delight your senses

前幾天朋友帶了我到這裡吃Lunch之後原本想笑笑便算，但是想想又各得要在這裡寫寫才舒服，那裡地方真不錯，但是食物真是不知所為，他標榜是Fusion Food 加份子料理，當日Set Lunch 頭盆吃了炸帶子丸加臘味飯，凍炸帶子丸一小粒臘味飯是有臘肉味的飯焦雪凍如果這叫有創意？不如叫佢用臘肉味雪糕加蘿米飯更實際，跟住是蝦餃加黑松露菌醬及黃菌粉果，黑松露菌醬破壞了原來的蝦餃味，可能下次佢會用雞飽仔加魚子醬，法國鵝肝蒸腸粉有創意哈哈…主菜燒鴨胸配Pesto醬，Pesto醬怎樣用？裏便用什麼材料做，可能個大廚都不知簡直亂晒大亂倫，每位收$178+10 唉！原來大廚是米芝蓮2星，這樣都可以有米芝蓮2星？？

Heard some good responds about the restaurant and decided to give it a try. When I called and made the reservation, I specifically requested a private room to cater 12 people and was confirmed at the time. Somehow 4 days later, a guy called A.J. from the restaurant called me and told me the room was no longer availbale due to someone MORE IMPORTANT needed it. So anyone can imagine how mad i was!!! It's totally Ridiculuos.Though i've never tried their food, but with this kind of experience, me an

Tried their set lunch menu and found the food really interesting:Foie Gras Breadpudding: Wow, interesting and nice. Feel like eating 雞蛋焗魚腸Oxtail Xiao Lung Bao with Caviar: well, so so...... do not like the cooked caviar, quite oilyPork Lasagna in Vinegar: Taste like 糖醋排骨, very oily as it is composed of a number of layers of thin slice 五花腩. The only good thing to mention is the soft egg yolk on top. Really interesting.Fried rice: a bit cold and oilyDesert: Cake in Salty Apricot Ice Cream,

現這已貴為米芝蓮二星餐廳, 雖然出來結果有很大回響, 但總算已一嘗米芝蓮滋味. 早在十一月還未評分時, 因適逢生日, 想找間有特色的食肆來試, 分子美食聽久了, 但價錢不便宜所以就卻步了, 但原來這裡有午市套餐, 就這樣展開一個美食尋找之旅一坐下侍應每問是否第一次來, 之後就很詳細的講解每樣食物, 服務上算是很細心. 兩個人就來兩個套餐來分享品嚐臘味飯雪糕 - 很的骰的用小砂煲裝著, 一嚐有很強烈的臘味味, 那質感很幼滑, 和窩巴同吃, 一軟一硬, 雙重口感野菌粉果 - 只簡單的放下野菌在粉果上, 效果上沒驚喜, 但勝在粉皮不會過黏鵝肝麵包布甸 - 鵝肝味很香濃, 加上油炸鬼放面, 很是香口黑松露蝦餃 - 蝦肉很新鮮大隻, 餃皮也夠薄香煎鱸魚 - 外皮煎得很香脆, 魚肉異常的幼滑, 只簡單的點上海鹽, 立即令食味提高, 而露筍用上糖漿包著, 口感很清新慢煮法國雞肉 - 侍應說這道菜像中菜的乞衣雞, 雞肉肉釀上一些材料, 肉質鬆化欖菜炒飯 - 飯身雖偏油, 但飯炒得粒粒分明, 加上欖菜夠惹味, 不錯蛋糕慕絲 - 慕絲軟滑, 甜度亦適中, 吃下真是個美好的完結很久也未試過這樣細嘗一頓飯,

A group of us had dinner here recently. Judging on the almost full restaurant on a week night, being awarded a Michelin star helps pack the customers in. Almost everyone in the restaurant chose the Chef's menu, the more expensive choice of the two dining options available at over $1,000 per person. The other is the tasting menu at $680 per person. I get fusion cuisine and appreciate it when the outcome is pleasing. Sometimes it works, and sometimes it doesn't. Bo Innovation is an example o

六月廿二‧炎熱第一次來，吃得很滿意。事隔兩周，本來是幾個食友的小局，但大家見在facebook的event時也不繼加入，最後集合14位食友，一起坐在餐廳後半部的長檯，非常企理。是日的目的，是來「掃」佢個餐牌，事實上是日是吃勻了點心餐牌上的每個選擇了，真高興。上次試過臘味飯雪糕、牛尾小籠包、龍蝦灌湯餃及野菌粉粿，是日除了這四款，試勻了其他的點心。最喜歡的要算是鵝肝麵包布丁，鵝肝味濃郁，口感軟滑，焗得香口，美味；另外幾款點心無論是賣相及味道都正常到唔正常，如煎腸粉、炸帶子丸、炸春卷、炸雲吞等等。而變化就在醬汁及一些材料中，如腸粉的黑松露、帶子丸的香茅汁、炸春卷的青醬餡與及炸雲吞內的黑毛豬腿等等，當然味道是不是很突出是另一件事，味道是幾正常的；主菜四款，分別是千層豬肉麵、燒鴨汁叉燒、Dsih of the Day的羊肉及Fish of the Day的烤魚，我們人多，當然是一人叫一碟，再自己將食物「分子」一番，齊齊分吃。千層豬肉麵的英文是「Pork Lasagna」，原來是一片片的豬肉，用香醋煮腍，用如千層麵般一片片疊起，再加隻蛋在面的，賣相靚絕。吃起來，味道很香很濃味，很好吃。如坐在身旁的

己經聽過不少Bo Innovation的傳說，當中好壞參半，食神數星期前去了午膳，寫下了以下的report。前菜選了蝦餃加黑松露、牛尾小籠包、鵝肝撻及牛肝菌粉果，不是甚麽份子烹調吧但用料配搭卻又的確很新鮮，其中以蝦餃比較特別。食神特別散叫了招牌菜的臘味飯，這不愧是鎮店之寶，有雪糕的質感之餘，味道又很濃郁。主菜侍應推介了像千層糕樣子的醋炆豬肉，很中式的一道菜，食神覺得酸了點。另外一道主菜乞丐雞腿就不過不失。總結午膳menu沒有份子烹調的元素，味道可說是各花入各眼，但食神覺得菜色做得頗有誠意。 對於有些食評狠評他們的食物份量不足， 食神想還Bo Innovation一個功道: 其實走fine dining路線的餐廳一向是重質不重量，如要飽肚的恐怕去錯地方了。

BO Innovation must pay or give free meal to get good review on absolutely the worst tasting food! Some things are just not meant to be.......analogy....you would never put orange juice in your coffee.....you would not eat noodles with a cheescake...you get the message.....whilst innovation is good, this is worse than bad.

Luckily somebody treated me to thisSet lunch: - Lap Mei Fan (蠟味飯) flavored ice cream on crispy toasted cooked rice It's like eating cold version of preserved-sausage rice, it's nicely presented on very small spoons. Size like a sugar cube and smooth refreshing taste.- Cheung Fan (腸粉) with truffleThree thin cheung fan, darkly colored. Is this an innovation? I appreciate traditional ones I ate at any random congee shop more. The cheung fan here tastes like leftovers in my fridge-Pan Fried Foie Gr