Bo Innovation Review

Rating: 3.5/5
Atmosphere:   Tables are placed closely with many tables in a small area. Toilet is reachable outside. We are seated beside the service table which should be allocated somewhere away from the Dining area, considering this is a 3 Michelin star restaurants. Improvments need to be made to the dining space.
Menu: English. There isn’t much to order from the menu. Which means, that even if I want to come back again to try other dishes as the menu is not as extensive as I would like it to be. Well, in a way its good as the chef can perfect the dishes as it becomes a routine.
Fried rice with roe. Really good!

Fried rice with roe. Really good!

Very refreshing with mango sorbet coconut foam and lemon biscuits

Very refreshing with mango sorbet coconut foam and lemon biscuits

Molecular Xiao Long Bao. Interesting.

Molecular Xiao Long Bao. Interesting.

Pesto Spring Roll

Pesto Spring Roll

Service:  It feels amateurish. The menu brief given by the waiters was not so good as they did not explain the additional signature dishes that we could order with set lunch. And we felt like he was rushing to complete all the explanation. The service was not as attentive as I would expect like from all the other 3 Michelin stars in Hong Kong or other michelin restaurants overseas. Service was a true disappointment!
Directions Wan Chai MTR Exit out of A3, cross the traffic light immediately and walk along the main road until you see Ship Street and turn left. You will see a sign for Bo Innovation where you can take the lift up.
 Restaurant opening hours/address:

Shop 13, 2/F, J Residence, 60 Johnston Road, Wan Chai

Bo Innovation has just been awarded 3 Michelin stars for 2014 and I have been wanting to try for a long time. My friend also mentioned that she likes this place. So I made a lunch booking. The lunch is much better value for money than dinners but I think its only available on weekdays. Correct me if I am wrong!

Besides, Alvin Leung seems like a pretty demanding chef on himself and his staff so it cant possibly go that wrong.

The food is truly fusion. What I like about the food is that its tasty. And he uses different spices, a mix of some south east asian herbs with european herbs combined with Cantonese food.

But to be considered a restaurant that is worth a detour, its good, dont get me wrong but its nothing spectacular and did not knock my socks off.

And some items need improvement, like the har gow skin is pretty sticky and a bit dry, nevertheless its very tasty.

Cuttle Fish ball with delicious Kaffir Lime Sauce

Cuttle Fish ball with delicious Kaffir Lime Sauce

Pigeon stuffed with Chinese Liver sausage. Very heavy dish.

Pigeon stuffed with Chinese Liver sausage. Very heavy dish.

Black Truffle Har Gow

Black Truffle Har Gow
Black Truffle Cheong Fun.Some were too salty, some a bit plain

Black Truffle Cheong Fun.Some were too salty, some a bit plain

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