HONG KONG: BO Innovations

Steamed foie gras, sticky lotus leaf, "yun nam" ham: This is the first time I've had foie gras in this form, Chinese style, the foie gras, as it usually does, melts in your mouth, the flavor is trapped in between the sticky lotus leaf, giving it a fresher aroma

Slow cooked pork lasagna in chinese vinegar, braised lotus root in beet root osthamus

BO Innovations is one of my favorite restaurants in the world. They charge quite a bit for their chef's menu but very much worth it(EVERY bite of it). It's the only thing you should order there as a la carte ordering just isn't as satisfying. With the demon chef, Alvin Leung supervising every item on the chef's menu, you can be sure that everything served is to the highest of standards. BO Innovations is a fusion restaurant, mixing the east and the west in a very peculiar way.

"Famous in Hong Kong for combining Chinese cuisine with molecular gastronomy, Chef Alvin Leung of Bo Innovation shares his unique cooking philosophy with Lifestyle HK. " Lifestyle Asia

Alvin's dishes are known to be unpredictable, just like the demon; mischievous and breaking all the culinary rules. Who would imagine, dishes such as STEAMED Foie Gras, Aruvga Caviar with smoked quail egg on taro crust, etc... honest to God, if I heard of these dishes prior to trying this restaurant, I'd probably be grossed out, but I was fortunate enough to not see the description of the dishes before going the first time. I just kept going back for more afterwards and have recommended it to many of my friends, now recommending this fabulous restaurant to anyone who is in for an adventure.

Lobster, preserved duck egg with English mustard: Preserved egg is not necessarily good for you but once in a while, bite-size pieces won't hurt, besides, it tastes good.

Duet of Oysters: Salmon roe, oyster and ponzu sauce; ground up oyster mixed with tofu

For $880 hkd (Approx. $126usd), this is what you get:

• Duet of Oysters
• Smoked quail egg, crispy taro crust, avruga caviar
• "bo" sashimi platter"
• Shot of Waldorf salad
• Spinach ice cream
  
• Steamed foie gras, sticky lotus leaf, "yun nam" ham
• Lobster, preserved duck egg with English mustard
• Ox-tail shitake soup dumpling with lobster essence
• Slow cooked pork lasagna in chinese vinegar, braised lotus root in beet root osthamus
• Australian m-9 plus wagyu striploin, black truffle rice noodle roll
• "bo" dan dan noodles
• Almond foam, cognac chinese red date sauce
• Crispy chocolate cake, salty kumquat butterscotch ice cream

"bo" Sashimi platter

Note: Pictures consists of previous dining at BO Innovation as well

Shot of Waldorf salad: Interesting way of your daily greens

Smoked quail egg, crispy taro crust, avruga caviar: The taro crust is like the stuff you have at dim sum(i love this stuff), and quail egg + caviar that melts in your mouth, can never go wrong

Ox-tail shitake soup dumpling with lobster essence: Freshness of lobster, ox-tail giving the soup dumping a very tender texture

Slow cooked pork lasagna in chinese vinegar, braised lotus root in beet root osthamus: Fatty pork, boy, this is soooo bad for me but I managed to finish it. The Chinese vinegar was made perfectly, not too sweet and not too sour.

Australian m-9 plus wagyu striploin, black truffle rice noodle roll: Striploin was okay, the truffle rice noodle roll on the other hand was superb. The sauce was made out of black truffle, you can smell the aroma from the kitchen!

"bo" Dan dan noodles

Crispy chocolate cake, salty kumquat butterscotch ice cream

The whole restaurant is truly a piece of art. Every single item on the menu are things that I've had in the past but never ever in the served combinations. I highly recommend this restaurant for those who like to try something extraordinary, something unexpected. You will not be disappointed.