Bo Innovation – unique in Hong Kong
Ah – a special occasion at last, and so to Bo Innovation.
I’d seen this restaurant when it was in Central near the FCC, but the one time I went to go I picked the day after the damn place had shut before moving to Wanchai behind The Pawn.
Then, I saw it on Bourdain and knew I had to go – I hadn’t realised that it was all this molecular stuff that Demon Chef was up to, and for those who put any store by the Michelin guide in HK, this restaurant thoroughly deseves it’s rating. It’s difficult to really pigeon-hole this restaurant. It’s not Chinese, but I wouldn’t class it as fusion either. It’s just really unusual and I thoroughly enjoyed it.
Sat at the chef’s table and had the tasting menu, the stand-outs for me were:
Uni with dan dan noodles. Really, really good, and the uni was super fresh.
Toro with foie gras powder and freeze dried raspberry – this really is a piece de resistance the toro was just melt in your mouth stuff, and then the foie gras powder added another rich rounded taste, coupled with the lovely berry tartness from the raspberry. Don’t knock it til you try it. Sublime.
Peat Shoot Cappucino with “har mi” crouton. Just really sweet and lovely
Molecular xiao long bao and lap mei fan. The xiao long bao was so clever. A little bubble of stock that tasted just like the dim sum should.
Cod with black bean, honey and pickled bak choy: The quality of the cod was fantastic. The best black cod I’ve ever had (BH agreed)
Duck char siu, with foie gras. Again super quality ingredients, amazingly tasty.
Wagyu fat choi hotpot: this was wagyu beef cheek, done like a true french pot au feu, breathtakingly simple with the clearest of stock, the sweetest of veg beautifully al dente and the fat in the cheek had turned to jelly which made it positively orgasmic. Truly a masterpiece.
Dessert – had 3 or four little deserts – all fun/molecular and tiny.
So basically 8 out of the 10 courses were stella, and the other couple were still very good.
We washed all this down with a bottle of pink Ruinart champagne which surprisingly worked really well with the entire menu, give it a go.
Price: Dinner was $1080 each for the menu so with champagne, service and tip I spent exactly $4000. Worth every penny, would go once a week if I had the cash.
Ambience: fantastic experience sitting chatting to Demon Chef and his workers, great space with high roof and an outside terrace. Upbeat vibe because the kitchen is open and people are excited about the food.
Location: 2F, J Residence, 60 Johnston Road, Wanchai (same building as The Pawn and Ovo Lounge, but entrance round the corner). Website
If you are a foodie you have to go to this restaurant – no other home grown Hongkee chef is doing this in the territory.