Bo Innovation *2 Michelin Stars*

LV Elaine, Bagaholic Tracie & Monkey
Dining at Bo Innovation was in their to do list at Hong Kong

a few months earlier, the other food-convicts aka M People from Singapore came here for dinner
they didn't enjoyed it...
I dun really know if it was the menu then or the chef was not in town
hmmm or maybe it's the company???
kekekekekekeke
these days a lot of factors contribute to a whole total dining experience

Hong Kong's famous street food "kai tan chai"
egg waffle but the surprise inside was some Iberico ham
so u'll get a mixture of sweet savoury kai tan chai

can u see it???
:))))))))))))

the degustation menu was about 70% similar to the one we had 6 months earlier
except for a few courses which was created based on seasonal ingredients

Oysters shot
served on clinical stainless steel cutleries
and which I am sure it's of surgical standard
*thanks to my house renovation and homewares, I am pretty much educated on different types/grades of stainless steel*

the oysters were freshly shucked with spring onion and lime green reduction
those white stuffs u see there are NOT SALT but "ginger snow"
so u get a really fusion oysters

underneath this tray was some sort of incense burning
the smoke comes out fr those lil vents u see there...
hmmm on this pic the smokes were not captured....hmmm
anyway the Maitre D explained that the scent/smoke are parfum du Hong Kong
u know how ppl say "Heong Kong"
Heong = good nose/ fragrant
Kong = harbour
so Heong Kong aka Hong Kong = Fragrant Harbour

Monkey paid full concentration on every creations of Bo Innovation
she better be....else there's nothing much to post here

Iberico 36 - served with morel vermicelli and gazpacho of morel juice
this course is alwiz in their menu so it's a house specialty

why 36? coz the Iberico ham was aged for 36 months
anyhow this was a "one bite" serving and it's definitely ain't enuff

Looked like ur cereals + yogurt huh?
NO.
it was Foie Gras with fruits and nuts
pretty funky...u just mix everything up just like ur cereals and yogurt and YUMSSS

the foie grais cream was at the bottom with dried and dehydrated sourish berries
and oven-baked nuts which has got a funkier texture...it was almost grainy crispy and YUMSSS

LURVE :))))))))))))))

Har Mi
if u've been reading this blog for the past years...u'll know wat dish this was

inspired by Malaysian Singaporean Prawn Noodle
*yeah I dunno why there's alwiz a grey area between Msian and Sporean food....no more fighting over the Yu Sheng and Chili Crab OK!!!!! After all Malaya and Singapore was once a Country before right????*

homemade chewy excellent texture noodle
served with dashes of prawn oil and dried shrimp powder

they brought out the condiments for us to customise that bowl of noodle to our individual palate
the dried shrimp powder was not too fine, so u can still taste it with some "bite"

the prawns oil were cooked and infused for 48 hours
so it's really PURE PRAWN OIL
if only my clutch bag was bigger that nite, I would have smuggled them home
tee hee hee heee.............

each serving came with this fresh raw carabinero prawn minus its shell
it looked so pretty!!! and it's uncooked!!!!

some bits of the pastry wrapped its head

and its HEAD
oh my LORD!!!! gimme sumore :))))))))))

Tomato slow cooked for 45 minutes in Pat Chun *eight village* sweet black vinegar
infused with "lam kok" a type of black olive

sorry there were in fact 2 other types of TOMATOES done different ways
but the STAR has got to be this skin-less soft explode in ur mouth slow cooked tomato

just hold its stem...popped it in ya mouth
and when it burst....there was silence on the table
everyone's eyes widened in surprise at its taste and texture

WOW...this is really Extreme Chinese Cuisine
:))))))))))))))

Xiao Loong Bao gone molecular
hahahhahaha

from the pic, u can see traces of sesame oil, salt and a red strand
that red strand was red ginger edible paper

how did the entire xiao loong bao got into this small sphere??
dun ask me...I am sure the process takes a hell lot of efforts and time
but it's really good...
much better than the original xiao loong bao bcoz of its TASTE and TEXTURE
silky smooth
:)))))))))))

next was a new dish
Lobster with chanterelles mushroom....cooked with star anise butter and finally SEA URCHIN
it was just 3 bites away
must be the size of my mouth
:P hehehehehehehhehe

came a weird lil green cuppa on our next course
this was a bit challenging...
coz it's PEA SHOOT with pine nuts and on its side was a crispy 5 spiced deep fried white bait

the pea shoot was too green :P
me no likey~~~~~~
coz I'm not a rabbit nor a lamb
after that shot I could hop and baaaaaaaa~~~~~

ohhh this was SUPER YUM!!!! another new dish for us to try
it's Black Truffle Chian Dan Chee

Chian Dan Chee = the usual scrambled egg with luncheon meat sandwich
this is another typical Hongkie cafe type of breakfast

Bo Innovation used crispy buttery Brioche bread as toast
his scrambled eggs was so yummy....soft fluffy and smooth
with a sliced of ham that's so funky
this one was really good...
I dun mind such breakfast :))))))))))))

Next came a Cod Fish with saffron infused miso sauce,
served with sweet sauternes jelly in cubes
and a crispy baked chinese seaweed

Bresse Chicken....the world most famous poultry from France
it has got its own registration number, slaughter house details, dates, weightage, DOB etc
-_-"

anyway it was steamed baked with moist meat and crispy skin
with some grains cooked ala risotto style in chicken jus
it's not just any grains but 7 years aged acquerello rice from Italy
really good outstanding rice bcoz this grains absorb flavours so well

WE WERE CLAPPING OUR HANDS
when Maitre D presented 2 claypots of RICE :P
they were really yummy!!!
we thought we won't be able to finish and wanted to pack it home
but in the end....we packed them home via our stomachs :)))))))))))

this dessert was called Christmas Spirit
of wild turkey, brussels sprouts, chestnut, rum and vodka cranberry
I was starring at it and asked....where's the Turkey?????

Maitre D kinda expected it and presented this to me...
oooOOOOooooooso it was the bourbon in the desserts
how creative :)))))))))))

and the other desserts follow suit
served in traditional dim sum basket

Ma Lai Kou = Malay Cake/Kuih
*this one pls....Singapore pls dun fight with Msia Ok??? I know u are Kiasu Land but we are Boleh Land*

heeeeeeeeeeeee :)))))))))))
but nobody can beat me coz I am KIASU and DAMN BOLEH
:)))))))))))))))))

how I missed White Rabbit Sweets and those mini jelly and cookies
:)))))))))
reminded me of my childhood where I consumed those stuffs by the kilos
:))))))))))))))

Mosaic artwork of Chef Alvin Leung outside the restaurant

the open kitchen.....
not that big but pretty amazing if u could get a seating by its bar

from the lift u can see the small exquisite restaurant
it's not big at all and max of 35 pax per nite?
so please make ur reservation in advance

aaaAAAaaa since the nite was so young
we headed for supper after that
:)))))))))))))))))))

We are Kiasu coz we wanna eat everything "Hong Kong" in that one week
We are BOLEH coz our stomachs CAN!!!! Yes we CAN!!!!

Bo Innovation *2 Michelin Stars*

Shop 13, 2F, J Residence,
60 Johnston Road,
Wanchai Hong Kong.
Tel: +852 2850 8371

www.boinnovation.com

Bo Innovation *2 Michelin Stars*

This unique place, I have a special label for it - Extreme Chinese Cuisine
We were pleasantly surprised to be remembered and seated at the very same table we sat last year.

Helm & own by Chef Alvin Leung who was born in London and raised in Canada
He is a self-taught chef who made it to the world's top fifty list.

There's only a few degustation menu here....
with different number of courses depending on how far your stomach and pocket can stretch too

everyone would be so delighted to be served "Kai Tan Chai" in Hong Kong
it's also called Eggette a type of spherical shaped pancake
but trust me...one of the yummiest and healthiest snacks ever

when u come here, do not expect to have wat u see on the menu
not even when the food is presented to u.....it is NOT WAT IT SEEMS
so that's wat we called X-Treme Chinese Cuisine

ok back to the eggette served at Bo Innovation
there were bites of the highly prized Iberico hams
so this kai tan chai has got a balance of sweetness fr the eggs and the savouriness of the ham
we also liked the idea of serving it the street-style with the wax paper :))))))))))))))

see the welcoming snacks already made us so eppy..
either we are easily pleased or this place can really blow ur X-ing mind

JS brought my camera here....smaller otherwise it would looked like we r food critics or journalist
yes my camera aka Sai Farn Shue is the Canon 5D

later Maitre 'D who remembered us *coz we were the only Msian who came here*
presented Garden of Death

Monkey pulled a long surprising face.....realising this Maitre D said "U can also call it Happy Garden....it is entirely up to you."

Monkey: "But it looked so depressing......"

hahahahahhahahahaha

this was the amuse bouche - Garden of Death
with oven baked enoki mushrooms to resemble the dried tired dead trees/plants in the garden
its soil were made from morel mushrooms using a modern process....so it is dry and has a course soil liked texture, hence when the soil lands on ur tongue....it melts and mesmerize u with the taste of 100 pieces of Morel mushrooms in ur mouth.

Iberico 36 with morel foam and morel vermicelli wrapped up inside
the vermicelli was home-made and has got a good texture
Iberico is alwiz very very welcome in our diet...wuahahahahahaha

Terra - Shao Hsing, escargot, watermelon gelee, garlic flowers, porcini and chives

the escargot was so nice!!!!! very well balanced :))))))

Foie gras stuffed inside bamboo pith!!!!

who would have thought!!!! gosh!!! served with chinese wood fungus
so the bamboo pith has got very good crunchy texture and the liver was heavenly...
just melts~~~~~
I would kill for this....

seared scallop for Mr. JS coz we specified no poultry for him
and forgot to remind Maitre D that this No Poultry Guest takes Foie Gras very very much :P

but it was really good...the green stuffs were kaffir lime, some passion fruits, and potato crisp!!

nyek nyek nyek so Mr. JS....u missed the yummylicious-which-I-would-kill-for-Foie-Gras in bamboo pith :P

Later we were presented Prawn Oil
made solid from Prawns which were slow baked for 48 hours and infused innit
48 freaking hours....how pure :))))))))))))

they also brought out a vacuum packed dried shrimps.....
which then they explained how they pounded it into the powder form
I wasn't listening on the process....hence I forgot about it here....
coz I was busy staring at my plate :P

there was a single raw carabinero prawn wrapped in crispy pastry
with its other end filled with fish roes
it was super sweet...and pls note all its shell were removed including its tail

and this dish is called HAR MI = Prawn noodle
with chili and sage
the noodles was crunchy!!!!

oh Si Fu u must really try this place!!!! or u gimme a date and I will personally bring u there!!!
totally unbelievable
anyway u r supposed to dash some of the prawn oil and the pounded dried shrimp to go along with the noodle

and I cut out the head part....to unveil the juiciness innit

:))))))))))))))))))))))))))))))

no....dun gimme tat look...U.KENOT.HAVE.MY.SHARE
as much as I love u....NO.
this is the place where it is impossible to share food :P

next came something which was so intoxicating that I inched away :P

wat is this???? I like the bowl and asked them where to get....but it was specially made for Bo Innovation

later they came with this bowl of GINGER SNOW
ginger snow????????????????
yeah the thick stainless steel bowl was almost frozen

put a lil on top of this dish - Oyster with spring onion lime and ginger snow
where's the oyster?????

cold cold cold!!!!!
but super yummy!!!!! and so clinical :))))))

next came out "Pat Chun" sweet vinegar.....
pat chun translate to 8th village or Eight Villages....I dunno...
so they explained the process in creating the next dish
anywaa Pat Chun Vinegar is very famous they have their own website

www.patchun.com.hk

some spices called "Lam Kok"
I dunno wat do u call em in English

anyway the next dish was Tomato
yes it's just that simple....called TOMATO
which was slow braised 45 minutes in lam kok and pat chun sweetened vinegar
I never thought tomatos can be this good...
they even removed its skin :)))))))))

Happy Boy....and even happier palate + tummy

we were lucky coz this was the last bottle left in their cellar :))))))))))))
as the wine evolved thru the nite.....it was even better.
so we alwiz believed in storage and preparation of wine before consumption

next dish is a signature of Chef Alvin Leung

Xiao Loong Bao

yes as in the famous shanghainese xiao loong bao
all in one spoon in such molecular sphere
the red line u saw that was actually an edible paper
such tiny petite RED String/line and yet fully packed with the taste of pickled ginger

to fully enjoy your meal....please take time to go thru the experience
first presentation....
second nose your food...just like how u would treat ur wines
so the nose for this xiao loong bao was the fragrant sesame oil

next follow the instruction of the Maitre D...
if he said one gulp...no matter how small your mouth is...just do it!!!!!

lastly let the food gives u the pleasure and enjoyment
the molecular xiao loong bao just burst in ur mouth
full flavour can be felt entirely and it's as though u have eaten a basket of xiao loong bao
there was nothing to chew on.....but still gives u the effect and satisfaction of eating xiao loong baos

Coral Trout and sweetbread with oyster and chanterelles mushroom

sweetbread is not a BREAD not pastry
it is a thymus or gland of an animal....u know the part at the neck/throat
so it is either u HATE it lurve it
it has got a rich taste and length
so a small piece is just enuff

Chili Crab

this one must be inspired by chef's visit to Singapore
which part does it looked like chili crab???
ok allow me to explain...ahem.......

he only used the legs of a huge crab...something like alaskan crab
the meat was just placed neatly in one piece on top of the shell
then on top was actually EGG SOUFFLE infused with chili oil
so u dun see a single sight of chili at all and yet gave u the spiciness
then it was baked......
cool rite??????????????

we have a habit or keeping wine corks :))))

Saga-Gyu Beef with black truffle cheong fun

it was the best-est, silky smooth-est cheong fun ever in my life
how did they do it????????????

some fresh sea salt on the side

wat is this???? our 1st dessert
it's called the Sandalwood - "the woos"
underneath were some burning sandalwood which filled the air

even the spoon was designed this way......

u have no idea wat this is!!!!
u know Po Lo Bao??? aka the pineapple bun???
well this is it!!!!! Bo Innovation's interpretation of Po Lo Bao!!!!!!
with pineapple on the side!!!

OMG.....twinkling good!!!!!

it comes with a pineapple juice with white chocolate latte!!!!!

the 3rd dessert was Petit Dim Sum
with Mah Lai Kou which tasted so different coz it's made fr BANANAS!!!!!!

the famous deep fried sesame ball.....instead of black sesame it is CHOCOLATE inside :))))

the last was egg custard mochi!!!!!

chocolates again???? Monkey no likey chocolate...not tat much
but it soon proved wrong bcoz the homemade chocolates were outta this world
the small lil pearlie beads of chocolate were crunchy-licious

some cute lil trinkets to end a wonderful nite
all my favourite childhood's yummy goodness from White Rabbit sweets to the colourful biscuit
and some transparent orange jelly

truly an X-perience as Chef Alvin alwiz promised :)

go read about our first visit last year *here*

Bo Innovation *2 Michelin Stars*
Shop 13, 2F, J Residence,
60 Johnston Road,
Wanchai Hong Kong.
Tel: +852 2850 8371

www.boinnovation.com