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2014-11-28
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I adore people who have creative mind which brought influence of changes into people's life. Like Einstein developed the theory of relativity and Newton formulated the law of gravitation.Alvin Leung , the owner of Bo Innovation with his innovative thinking putting into his menu of molecular gastronomy was described by others for the "Demon Chef", finally understood and totally agreed by having my first experience of molecular lunch last Friday at Bo Innovation Wanchai. As I don't expect highly o
Alvin Leung , the owner of Bo Innovation with his innovative thinking putting into his menu of molecular gastronomy was described by others for the "Demon Chef", finally understood and totally agreed by having my first experience of molecular lunch last Friday at Bo Innovation Wanchai. As I don't expect highly on this lunch, but it came out to be surprising good for me.
So, let's find out how incredible of this molecular lunch experience that Alvin brought to us.
We arrived this small restaurant which can served up to 20 - 30 people around 1:00 pm. The seating was closely put together so there was not much privacy for us at all. Were served professionally and warmly by the staffs that providing attentive service and I was told by my accompanied friend who have visit here last year that the service have been improved overtime.
Choosen the 8 courses set $680 from menu since we want to experience most of the signature lunch dishes.
The table setting caught much of my attention , as it strangely included both chopsticks, fork and knife at the same time while matching the concept of Alvin's Chinese ingredients for cooking western meal.Every single course did good illustrations by the staff before we start to eat.
Eggette with scallion insideIt just represent the western bread to be serve before meal, it taste ok but not that special..kind of like Chinese scallion pancake we eat in Chinese cuisine.
Scallop with "Shanghainese Jolo" sided with woba, sugar snap peas. , advocate and lemonThis dish is one of my favourite. The scallops taste very fresh and pair with jolo (a kind a Chinese wine sauce used in cooking) The jolo bring out the umami of the scallops, then pair with woba (Chinese rice crackers) , peas and lemon. Imagine you eating drunken crab醉蟹, a very fresh dish to start !
Toro with black truffle, har mI oil, vermicelli and rice noodleThe fatty toro literally melt in my mouth, so yum..Using har ml oil ( Chinese shrimp oil) for flavouring the vermicelli and fired rice noodle on top. The toro match with seasoned vermicelli and black truffle turn out to be quite savoury but a bit oily.
Molecular "Xiao Long Bao"A famous dish not to be missed, gelatin seal with the Xiao Long Bao broth inside and the red line on the top is ginger with vinegar. The staff instruct me to one bite put into the mouth. The broth inside the gelatin is really taste like the Xiao Long Bao we eat in Chinese restaurant. So strange but funny, a very typical type for the molecular gastronomy .
Foie Gras "Mui choy" preserved chinese mustard green, granny Smith apple, ginger breadWhat a strange pairing when you heard these combination, it come from the idea of 梅菜扣肉 and turn out to be a bit weird but I enjoy this dish too. The foie gras fried to became golden , match so well with the apple mousse by balancing out the heavy and oily taste for the foie gras. The Mui choy icecream eat individually, weird though creative dish with different flavours combine together.
Mao Tai, hawthorn, lemongrass, passion fruit put in a tall cup like the old Chinese empire styleStaff instructed us to handed like 90 degree above head and drink all at once. So funny though I am not really enjoy this drink, a bit sour with hawthorn and passion fruit in it. Like a thicken fluid cocktail drink .
Cauliflower risotto with black truffle, salted Duck egg sauce pickled Cauliflower , English mustard foam, duck jusIn front of us this dish just like a drawing , the Cauliflower risotto taste so mild but pair with the salted Duck sauce and black truffle enhanced the whole dish. Especially like the dish decoration.
Pigeon with shiitake mushroom cake, sour plum infused pigeon jus, black carrotMy favourite dish above all, the pigeon cooked so well that the meat is soft and juicy. The most fabulous is the mushroom cake, they are just so delicious and how creative for the chef to make mushroom into cake ! All these ingredients combined so well and really tasty too.
Coconut With palm sugar, Coconut water, Chocolate , pinecolada, cherry,pandanFinally, it come to the dessert with Coconut theme, middle is coconut icecream, lay under is cherry and chocolate, on the side is pandan mousse with jelly and pinecolada on top. The molecular gastronomy turn the coconut into a magic dessert.
With all these splendid and creative dishes, my sensory of both sight and taste have been keep on surprised throughout the whole period of this molecular gastronomy. It just turn out for me to be an unforgettable food adventure which I must have once in my lifetime.
張貼
