Bo Innovation

10

8

9

9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor

Setting:

Bo has evolved from being an extremely popular private kitchen to becoming a restaurant of cult status. Having recently moved to a new, chic location in Lan Kwai Fong Tower, it now combines fusion cuisine with fine-dining surroundings.

Food:

Alvin Leung may be a self-trained chef but despite his lack of professional training, he is considered one of the most talented and innovative chefs in Hong Kong. A visit to his restaurant is certainly a culinary adventure. There are two chef menus, which change every two weeks and include seven innovative dishes, which all confirm Leung's creative genius. Not everyone will enjoy some of the more experimental fusion concepts, such as the Chinese chicken sausage ice cream, but dining here is never boring. Three of the guaranteed winners are world class: a surprising oyster tofu, an incredible sweet, organic garlic ravioli with salty duck foam and curry oil, and a wonderful slow-cooked cod in beet root miso. Leung tries to create something special in every dish and Bo Innovation is the best place to experience genuine modern gastronomy. A fantastic dining experience and a great talking point.

Wine:

A short wine list with interesting and original selections. Some rare vintages feature such as a Chateau Petrus 1961.

Service:

Efficient and friendly. They will even change your dish immediately if you don’t like it, which helps give you the confidence to try everything.

Price:

Two excellent ten-course chef menus come to $1,800, without wine and $2,800, with wine pairing.

Signature dishes:

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