Hong Kong improves Chinese food, Bo Innovation achieves outstanding results. Founded in 2005, Bo Innovation specializes in Chinese molecular cuisine, which is the dismantling of Chinese ingredients and components and reconstructing them in a modern way. Bo Innovation's creation initiative is naturally popular with food lovers at home and abroad, as well as well-known food selection institutions. At present, in addition to the Hong Kong store, Bo Innovation has also opened a branch in Shanghai, which is also very popular.
Molecular cuisine, also known as molecular cuisine, "uses various exotic tools to completely break up the taste, texture, texture, and appearance of ingredients through physical or chemical changes, and then re-'combines' them into a new dish." (Wikipedia)" like caviar made from lychees, frothy potatoes. Bo Innovation is adept at transforming traditional ingredients into a variety of shapes, and is particularly adept at giving diners a sense of surprise, sight, taste and smell. Bo Innovation was made popular by its founder and chef Alvin Leung, who was born in the UK, raised in Canada, and became an engineer until the age of 40. Extraordinary talent and self-education make Liang Jinglun whimsical and self-taught in cooking. He calls himself a kitchen demon, and the Hong Kong restaurant industry likes to call him "old urchin". His picture hangs in the restaurant, and it is full of punk style, which makes people feel like he is a rock singer. The molecular cuisine created by this talented chef is called "X-Treme Chinese", and you can't see the shape of Chinese cuisine, but you can see the shadow of Chinese cuisine everywhere.
In the "Extreme Chinese Cuisine" of Chef Mo, we are familiar with traditional Chinese cuisine elements, such as plum vegetables, sweet vinegar, shrimp oil, lees, Moutai and so on.
Moutai cocktails are a long-lasting fixture in Bo Innovation's menu. As the name suggests, Moutai cocktail is a cocktail made with Moutai, which is generally placed before the main course to refresh and adjust the mouth. It is made by a mixture of hawthorn, lemongrass, passion fruit and Moutai, which tastes sour and does not lose the mellow aroma of Moutai. This aperitif is placed in an ancient Chinese drinking container called "Jue", and when the wine is served, the staff will bring Moutai to display and explain, and then drink it all, which is quite curious.
Another signature molecule xiao long bao is also talked about by diners. It uses the "curing spherical technique" that is common in molecular cuisine, and wraps the filling and soup in a film formed by the reaction of alginate and calcium powder. The shape is round and crystalline, and when it is put in the mouth, the impact of the "curing spherical technology" gives Xiaolongbao an unusual eating experience.
The traditional Chinese element of umeboshi also gives foie gras a unique taste. Dried plum vegetables have always been regarded as an artifact of Titian and greasy relief, and plum cabbage and pork are the best examples of traditional Chinese cuisine. Bo Innovation has replaced the pork belly, the best partner of plum vegetables, with foie gras, which is a favorite in French cuisine, combining Chinese and Western cultures, giving foie gras a unique aroma and at the same time relieving greasy, with a sense of unexpected fusion. Served with the foie gras, there is also a piece of ice cream, which is a mixture of hot and cold, sweet and salty.
In addition, the appearance of foamy preserved eggs, misty desserts, liquid corn, etc., is very amazing, and the fusion of multiple flavors makes the taste experience extremely unique.
Currently, Bo Innovation is only open for set menus and does not have a la carte. There is a Set Lunch menu and a Tasting Menu priced at HKD750 and HKD900 respectively for lunch, and a Red Menu and Blue Menu priced at HKD2280 and HKD2680 respectively for dinner. The menu has not changed much, only the number of top-quality ingredients and dishes has increased or decreased. The menu is all in English, and the main language of the restaurant service is English. However, Mandarin is also available, so don't worry if you don't speak English.
Bo Innovation has undergone two relocations and is now located on the 1st floor of J Residence in Wan Chai. As a reminder, the floor signs in Hong Kong are slightly different from those in the Mainland, where the ground floor is usually labeled as the G floor, and the upper floor is the first floor. Therefore, the first floor of J Residence shown in the restaurant's address is actually the second floor according to the floor marking method in the mainland, and you need to take the elevator from the ground floor to go up to one floor. At the entrance of Bo Innovation Restaurant is a map of the Hong Kong subway lines made of colored light tubes, and on the corner wall is a large painting of an old Hong Kong theme. The bar is only open at night, and the dining area is adjacent to the open kitchen. The restaurant as a whole presents an extravagant local color. The restaurant service is cold, and the waiter is dressed in a straight suit and has a professional smile. The phenomenon of discriminatory treatment of diners still exists, and it is easy to make people uncomfortable. Most of the dishes are stylized, stiff and mechanical. Reduced points for service items. In addition, in recent years, the menu of Kitchen Demon Restaurant has been updated slowly, and the menu has been basically the same for many years, and there will be a lack of freshness when you visit it many times.
