He calls himself the “Demon Chef”.
He even tattooed “厨魔” (“Demon Chef” in Chinese) on his upper right arm.
He’s had no formal culinary training before.
His looks appears to be a complete opposite of that of a well-groomed gourmet chef.
And his restaurant has also been referred to as the “El Bulli” of Hong Kong with 5-star ratings from South China Morning Post, BC Food Guide and HK Magazine, a 9 out of 10 from Hong Kong Tatler, a “TOP 10” from Weekend Journal Asia and finally, “Best New Restaurant in Hong Kong” by Food and Wine Magazine.
Alvin Leung’s Bo Innovation, as odd as the name may sound, has been the talk of the town for quite some time now. The current location is Bo Innovation’s or Alvin’s third relocation (the first location was under a different name) and is located within the heart of Wanchai and its Urban Renewal Project.
His menu changes every month and each month, Alvin and his team would put together the most daring and innovative dishes. Check out my comments for each dish by clicking into the photos!
- Century Egg
- Marennes Oyster, Green Onion Lime Sauce, Ginger Snow Oyster Tofu, Seaweed
- Smoked Quail Egg, Crispy Taro Crust, Caviar
- Toro Paper, Foie Gras Powder, Dried Rasberry
- Braised Vermicelli in Porcini Essence, Spring Onion Sauce
- “Xiao Long Bao”
- “Slow Cooked Cod in White Miso, Saffron, Braised Lotus Root in Beet Root and Osmanthus”
- Crab Souffle
- Slow Roasted French Pigeon, Foie Gras, Fermented Black Bean, Wild Honey, “Choy Sum” Puree, Drunken Pigeon Terrine, Pear Ravioli
- Australian M9 Plus Wagyu Striploin, Black Truffle “Cheung Fun”
- “Bo” Fried Rice
- “Bo” Dessert
-
- Chef’s Menu at Bo Innovation
-
- Tasting Menu at Bo Innovation
-
- Century Egg
-
- Marennes Oyster with Green Onion Lime Sauce
-
- Ginger Snow Oyster Tofu with Seaweed
-
- Smoked Quail Egg, Crispy Taro Crust, Caviar
-
- Toro Paper, Foie Gras Powder, Dried Raspberry
-
- Braised Vermicelli in Porcini Essence, Spring Onion Sauce
-
- “Xiao Long Bao”
-
- Slow Cooked Cod in White Miso, Saffron, Braised Lotus Root in Beet Root and Osmanthus
-
- Crab Souffle
-
- The Pigeon Combo!
-
- Australian M9 Plus Wagyu Striploin, Black Truffle “Cheung Fun”
-
- “Bo” Fried Rice
-
- “Bo” Dessert 1 & 2: Red Bean Powder and Black Sesame Soda
-
- Bo Dessert 3, 4 and 5
-
- Chinese Apple Crumble
-
- Wine Pairing at Bo Innovation
If you’re tired of having “traditional” cuisines and want something that really challenges your idea of taste together with texture (i.e. a certain taste goes with a certain texture), then give Bo Innovation a shot! Your taste buds will never send you the same message ever again.
However, at HKD 1,080 per person (plus 10% service charge) or HKD 1,680 (plus 10% service charge) with wine pairing, Bo Innovation doesn’t come cheap. Its definitely on the more expensive side, but was it worth the experience? Err, I’m tempted to say “yes”, and it probably was, but the damage has been done, lol … Its definitely worth a visit.
(Inside Joke: Nick, I can finally write this blog!)
Bo Innovation
X-treme Chinese Cuisine
Shop 13, 2/F., J Residence
60 Johnson Road, Wan Chai, Hong Kong
(Private lift entrance on 18 Ship Street)
Tel: +852 2850 8371
Website: www dot boinnovation dot com
Filed under: Hong Kong | Tagged: Bo Innovation, Chinese Fusion, Culture, El Bulli, Experimenting with Food, Extreme Chinese Cuisine, Food, Fusion Cuisine, Hong Kong, Restaurant, Restaurant Review, Review, Wanchai |
Siu Yeh 
[…] with texture! Who says you need to pay HKD 1,600+ to “experiment with texture” at Bo Innovation when you can do that at home for 1/160th of the […]