廚魔

營業中

休息中

Bo Innovation has completely transformed its food and decor since moving to Central. Previously known for its molecular cuisine and grand ambiance, it now embraces a fusion of Eastern and Western influences. Personally, I prefer the current style! 😊Before the meal, the waiter handed us towels soaked in Shuang Mei Mei flower water to cleanse our hands. The entire experience felt like stepping into a magical realm!The tasting menu consisted of a total of 11 dishes, including:1️⃣ Sweet Medicine 💊: This dish featured five small finger foods. It included angelica-infused watermelon, beef tartare with ginseng flavor, a combination of Huangjiu (yellow wine) and goji berries, a lightning puff made with chicken liver, cooked with star anise smoked salmon and salmon roe cheesecake, and Huai Shan (Chinese yam) cheese balls.2️⃣ Blocks of Fun: Japanese squid 🦑, Yunnan ham, and green peas mixed with asparagus sauce. This dish required cutlery 🍴, but where was it? The waiter asked us, "What do you do with the money when you win at Mahjong 🀄️?" It turned out that the table was designed like a Mahjong table! 😃 The cutlery was hidden inside! The waiter explained that all the necessary cutlery for the meal was already there, arranged from left to right. Overall, this dish was refreshing, with a rich and chewy texture from the squid.3️⃣ Touching: The delicate outer layer of the dumpling was made with thin tofu skin, filled with meat! Deep fried taro and oyster 🦪 topped with gold leaf and fish roe. 😍 I absolutely loved this dish; it had a complex and layered flavor!4️⃣ Umami Martini: This martini 🍸 had a prominent flavor of shrimp roe and celery. The vessel resembled an Aladdin's lamp and was filled with shrimp roe oil that had been simmered for three days and nights. It was meant to be poured into the martini and enjoyed together. The taste was fresh, and the celery flavor balanced it perfectly. On the side, there was a French puff pastry with shrimp roe sauce and avocado cream. I never expected this savory puff pastry to be so delicious! 😋5️⃣ Street Level: Soy sauce black truffle rice noodle rolls, aniseed-flavored duck hearts, and crispy goose intestines. It was so much fun! It brought back childhood memories at the street food stalls, but we are now eating it at a Michelin two-star ⭐️⭐️ restaurant. The duck hearts and goose intestines were tasty. Although the rice noodle rolls were slightly salty, there were still fragrant with the addition of black truffle. The presentation was entertaining, with a foreign chef "cooking" Hong Kong-style street snacks in front of us. 😂6️⃣ Bao Almighty: This dish imitated the chicken buns often found in traditional dim sum. It was a large sourdough bun without any filling! 😂 Instead, it was served with a fantastic butter made from pesto and Sichuan preserved vegetables. We tried it, and it was incredible! With this butter, I could eat two of these sourdough buns without hesitation!➕ Xiao Long Bao: That's the dish we added separately, outside of the dinner menu. Their Xiao Long Bao was their signature creation! Even though it didn't have meat or a traditional dumpling skin, it still captured the essence of Xiao Long Bao! 👅 This is molecular cuisine. I would only give this 3 stars coz there were no meat. Haha....7️⃣ Enter the Dragon: Black garlic, Hokkaido sea urchin, and cucumber as the base. The rich sea urchin flavor combined with the intense lobster sauce was truly powerful! The refreshing cucumber balanced the dish, preventing it from becoming too heavy. When you hear "Crossing the Dragon," who do you think of? That's right, Bruce Lee! But the waiter said some people would guess it's Donnie Yen - Ip Man! 😄 Different generations, different guesses. And omg, I really saw Bruce Lee after I finished the dish. Lol!8️⃣ Black Storm: The main course arrived! A4 Wagyu beef 🥩. The star of the dish was the knife 🔪, stealing the spotlight! 😂 It was a huge Chan Chi Kee knife used to slice these small pieces of meat. Due to the size of the knife, the meat appeared small in comparison. The Wagyu beef was good, but the sauce was slightly salty.9️⃣Rice on Clay: Traditional claypot rice with foie gras paste! Oh my goodness! It was incredibly delicious! If I weren't already full, I would have devoured the entire pot! Imagine hot goose liver sauce mixed with rice, topped with crispy rice crust. The combination of flavors and textures was outstanding!Dessert 1️⃣ No Shark Fin: When this bowl was opened, I initially thought it contained shark fin, but it turned out to be a clever imitation made with honey 🍯. It also included peaches 🍑 and pomelo. It was refreshing! 💦Dessert 2️⃣ Wife Cake: It's impressive how they transformed the wife cake into this! It retained the crispy outer layer of the wife cake while preserving the chewy texture of the glutinous rice inside, along with pieces of winter melon. It was paired with a scoop of coconut 🥥 ice cream, perfectly concluding the dinner with a delightful touch 😋!There was actually another surprise after the whole meal. That, I'll leave it for you to experience by yourself.  繼續閱讀