Bo Innovation

I highly recommend this restaurant. it is rated 2 Michelin stars. Decor is simple with an open kitchen. Service is friendly and efficient. Each dish is explained and well instructed on which to eat first. We ordered the 10 course set menu which cost about 1600 hkd (without wine pairing). Each dish was absolutely divine. A lot of effort and creativity was put forth in making this menu. Thank you Bo Innovation for a great gastronomical experience.

The roast goose is chewy Dipped in plum sauce, it is sweet and sour, worthy of being the signature‼ ️ Chaozhou-style Puning bean paste yellow croaker🐟 is on the grand stage The meat of wild yellow croaker is really firm and tender‼ ️There are few bones The onions and other side dishes on the bottom can really enhance the flavor

When the egg yolk-like Xiaolongbao molecules on the first spoon burst in my mouth, I couldn't help but be amazed at the chef's ingenuity. In the Xiaolongbao that filled my taste buds, there was no skin or filling, just like a magician's trick. I thought I would have more surprises next, but I didn't expect that except for this magic Xiaolongbao, the rest disappointed me. Such a restaurant with such high prices is a bit unworthy of its name.

The molecular cuisine there is very famous, the dishes are very creative, the themes change frequently and are updated very quickly. The molecular dumplings have a smooth surface, a bit like rice balls, and the rice dumplings are wrapped like Jiayingzi, a very traditional snack. They are served on a chessboard, and the tableware is very beautiful, showing the care put into the business. The service is good, the introduction and explanation are clear, and I am quite satisfied.

Bo Innovation's Most Creative Idea - The Magic Chef among Michelin Three-Star Chefs - Liang Jinglun The theme is Hong Kong stories. The inspiration for the childhood play tray comes from the flying chess board in childhood memories. The chef makes snacks with three different popular flavors, which are very playful. The tea-smoked quail egg taro balls are a real treat for the taste buds, combining the flavors of tea-smoked eggs with the salty and fresh taste of caviar. If you eat molecular cuisine xiao long bao for the first time, you will definitely feel a pleasant surprise on your tongue. Although the fun will be reduced when you try it again, the freshness will still be there. The raw fish sashimi served is marinated with plums, the taste impact is interesting! Vermicelli cooked in lobster soup, added with homemade refined shrimp oil, fried shrimp noodles and black powder made from onions and garlic, is a dish that is "worth a special trip" to eat as stated in the Michelin three-star standard. "Bamboo" is a creative dish based on Bamboo Leaf Green Wine. The foie gras is marinated with Bamboo Leaf Green Wine and miso, and paired with fresh bamboo shoots and green apples, subverting tradition while still being delicious. Abalone chicken rice is cooked in the same way as Italian risotto, but the most interesting and special part is that dried abalone is ground into powder to enhance the flavor. Salted pineapple was commonly seen outside theaters in the 1970s. The chef put the "salted pineapple" juice into extremely low temperature and colorless liquid nitrogen to turn it into brittle ice particles. This was full of innovative thinking and was the main reason why the restaurant was able to win three stars.

This Michelin three-star restaurant, Bo Innovation, specializes in Chinese molecular cuisine, which is very creative and unique. The restaurant is located on Johnston Street in Wan Chai, Hong Kong Island. The restaurant is small and simple in style. But every dish here impressed us. It is reported that the menu changes every month, mixing Chinese and foreign creative dishes. It is also amazing that it can be ranked three stars in the Michelin list for several consecutive years. It is worthy of the chef's meticulous research and the new taste and different innovative experience created by combining Chinese cuisine with French molecular cuisine.