Home > HK: Wanchai, Hong Kong, Molecular > Welcome molecular lunch for MG @ Bo Innovation

Welcome molecular lunch for MG @ Bo Innovation

I have been looking forward to MG’s visit for a while now and one of the major reasons is that I knew I would have an eating partner for a few days who was willing to try some ‘interesting’ restaurant and enjoy it! We have been planning his visit for a weeks, he requested to go to a couple of restaurants and so did I! I knew that it was going to be a BIG eating week, so I started eating salad for lunch and soup for dinner for a couple of days prior to him coming.

I have wanted to go to Bo Innovation and have heard mix reviews – a friend went a couple of months ago and was disappointed, but another said that it was a must go. I told MG about it and he was definitely keen! I knew Hubby would not enjoy it – he has never been a fan of molecular type food or fusion or where east meet west. So on his first day in Hong Kong, I decided to take him there.

Alvin Leung is the chef behind this one-star Michelin restaurant, a former engineer and self-taught chef. Known also as the ‘Demon Chef’, I was looking forward to meeting this Demon, however, he wasn’t there that day.

MG and I arrived at about noon and we were the only diners there at the time. We were seated to our table, and perused the menu. There were two options – the lunch menu (HK$228 or AUD$34), which consists of choice of 2 dim sum or classic “bo” dishes, a choice of main course, starch and dessert du jour OR the lunch chef menu (HK$750 or AUD$112), which consists of 7 dishes, starch and dessert du jour.

MG and I looked at each other and thought – should we go for the chef menu? It has more food? And without really discussing or thinking, we both agreed to have the lunch chef menu – more things to try! I really do like the way he thinks!

I quite like the modern Chinese table setting – a round metal steel, it was quite funky! MG was keen to take this home, but my handbag was not big enough and I am sure the waiters would notice that a table set was missing!

We started off with Dead Garden – enoki, morel, caterpillar foie gras, and green onion. It resembles something of a ‘plant’, the enoki being the roots and the first thing that you eat. It was crunchy and dry. The caterpillar foie gras and green onions are the dirt and plants – it tasted a little bit like pork floss and wasabi, which was extremely smooth and creamy. It was interesting to say the least – good concept but a little weird at the same time.

Next the molecular xiao long bau – not your typical xiao long bau, no flour skin, just the juice. It was suggested that you swallow the whole thing in one bite and as soon as you bite it, the perfectly rounded ginger-based soup explodes in your mouth, with a thin sliver of pickled ginger on top which gave it a nice finale. It was indeed very smart.

The air dried foie gras toro and raspberry was absolutely delightful. The toro was creamy and fresh, a little fatty but not sickly. It was absolutely tasty. The dried foei gras and raspberry gave it a nice touch. It was very light and refreshing. A favourite amongst the diners that’s for sure.

Unfortunately they ran out of the white asparagus, so our hunan ham was served with wild barramundi, compressed winter melon, honey, fennel. The fish was moist and tender, the hunan ham, salty and soft. The combination of it all was just incredible. I’m not usually a big fan of ‘foam’, but the honey foam really gave it a really nice touch.

Mac and Yak – cheung fan yak cheese, served on a hot plate dish was outstanding. It’s such a simple dish but yet so satisfying. Gooey oozy cheese with cheung fan – I utterly enjoyed this and could have eaten another serve!

Next came the foie gras, lettuce wrap, sauternes with miso. The foie gras was slightly pan fried, it was rich, buttery and delicate. Topped with a dollop of miso, the foei gras was smooth and absolutely amazing.

Lastly, the Wagyu M9+, served with wasabi sugar snap peas was mouth watering. The wagyu was so tender and succulent. It was definitely the highlight of the meal.

The ‘starch’ was actually fried rice with caviar. I thought this was quite ordinary. The mixture of rice and caviar was nice, however, it was nothing special.

Last but not least, chestnut and chocolate cake with pistachio was deliciously yummy. It wasn’t as moist as I have hoped but it was still tasty. The pistachio gave it a nice texture and the chestnut was a great compliment.  It was a great way to end a delicious molecular meal.

The highlights for both MG and I were the toro with dried foie gras and raspberry, the cheung fan yak cheese, and the wagyu beef. I also enjoyed the molecular xiao long bao and the foie gras. I thought the dead garden was interesting, but would probably not eat it again and the hunan ham was a little boring.

The service was great, the waiters were tentative and each meal was explained prior to us consuming it. MG really enjoyed it and still talks about the molecular gastronomic meal he had at Bo Innovation.

It was definitely a great way to start his trip, the beginning of many meals to come!

GA’s rating: 7.5 / 10

Bo Innovation

Shop 13, 2/f, J Residence

60 Johnston Road,

Wan Chai, Hong Kong

Ph: +852 2850 8371

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