Bo Innovation
Hong Kong, Hong Kong SAR China
⭐2 Stars
The Experience
From Michelin Guide
In 2022, owner-chef Alvin Leung moved his highly acclaimed restaurant to this new spot. Just like the art that exudes local flavours, his playful creations are a nod to the Hong Kong food culture. The only tasting menu served at dinner is full of surprises, changing themes from time to time. Pleasant surprises, bespoke serving vessels and theatrical presentation make for a fun-filled, immersive experience.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of Bo Innovation, the Michelin-starred restaurant in Hong Kong, highlighted by their distinctive titles:
1. Theatrical and Immersive Dining Experience
Bo Innovation offers a tasting menu full of surprises with changing themes, served in bespoke vessels and presented theatrically, creating a fun-filled, immersive experience for diners.
2. X-treme Chinese Cuisine with Molecular Techniques
The restaurant is renowned for its "X-treme Cuisine," a modern reinterpretation of traditional Hong Kong classics using molecular gastronomy techniques. This approach is led by Chef Alvin Leung, who combines his engineering background with culinary creativity to revolutionize Chinese flavors.
3. Innovative and Surprising Signature Dishes
Bo Innovation features unconventional dishes such as Lap Mei Fan baked alaska with Chinese-sausage ice cream, spam puree with black truffle, and bak kut teh oxtongue. These inventive creations showcase Chef Leung’s re-imaginings of classic Chinese ingredients in unexpected forms, often available in the extended tasting menu.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Bo Innovation, the Michelin-starred restaurant in Hong Kong, include:
Char Siu (Chinese BBQ pork): Central to their signature molecular Char Siu Bao dish, where char siu from a famous Hong Kong restaurant is blended with freshly made steamed buns and spherified to create a unique, burst-in-the-mouth experience mimicking traditional dim sum.
Har Mi (dried shrimp) oil: Used to infuse umami flavor in dishes like mixed noodles, providing a strong, distinctive seafood aroma and taste that dominates and defines the dish.
Toro (fatty tuna belly): Featured in a dish combining seared toro with black truffle and vermicelli, emphasizing delicate umami and rich textures inspired by Japanese cuisine.
Chinese sausage: Innovatively used in a smooth ice cream paired with puffed rice, showcasing a creative contrast of sweet and savory flavors and textures.
Ginger broth (spherified): Incorporated in their molecular xiao long bao, this ingredient adds a spicy warmth and depth to the signature soup dumpling experience.
These ingredients highlight Bo Innovation’s blend of traditional Cantonese flavors with molecular gastronomy techniques, creating inventive dishes that reinterpret classic Hong Kong culinary elements.