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🥰 话说㖊日睇完 TVB “虚拟情人” 大结局, 今晚冇嘢做, 决定相约 “虚拟情人” 出嚟揾 “厨魔” 食饭, 嚟到 久仰大名 嘅 星级餐厅 Bo Innovation. 装修走艺术风, 其实偏平民化. 晚餐 “家常便饭”, $1,280+10%, 配酒 $580+10%. 以 “耳熟能详” 嘅菜式名称, 用另一个手法呈现出嚟.家的最爱H2Egg煎酿三宝冬菇蒸鸡古法蒸鱼葱爆牛肉叉烧虾仁炒蛋腐竹白果蕃薯汤圆🤗 豆豉鲮鱼油麦菜, Chinese lettuce, douchi, Dace. 用菜打成绿色嘅汁, 另外炸鲮鱼, 玩埋个经典罐头.梅菜扣肉, Mui Choy Kau Yuk. 腌菜加泡沫, 装满迷你雪糕筒, 不俗嘅一体感.猪油捞饭, woba, soy, egg, pork fat. 羊奶芝士味带领.🍳 . Chawanmushi, beurre blanc, caviar, conpoy. 日式蒸蛋, 对唔住, 超级咸, 唔关鱼子酱事.🐟 Red pepper - Chu toro. 吞拿鱼, 正常发挥.Tofu - fennel. 豆腐, 够滑.Eggplant - anchovy. 可乐饼, 鳀鱼, 茄子做馅, 好食.🍄‍🟫 Matsutake, chicken wing. 酿番冬菇系鸡翼𥚃面, 食落普普通通.🐟 Nuodeng ham, turbot noodles, mushroom extract, aged mandarin peel. 鱼面, 配云南火腿, 有趣.🐂 leeks, beef, oyster sauce. 两条葱, 几好食, 底层𠮶坺酱食唔到牛肉味㖞. 🍟 baguette, Mee Chun pickles. 用烧味纸袋上菜, 少似越南法包, 叉烧够肥, 相对出色.🦐 Langoustine, ceps, beetroot. 虾质有点散, 配蛋黄酱.🍯 Ginkgo nut, soy, kiwi. “虚拟情人” 话食唔出腐竹味㖞.🍯 Yam, stem ginger. 蕃薯雪糕, 配汁带姜味.🍪 Petits Fours. Macaron 比较甜, 食唔落. 最后俾个新年大全盒, 任攞糖果, 哈.🤗 总结: 有趣嘅菜式名称同食品设计, 烹调水准合格, 但食落冇惊喜, 冇米芝莲星嘅霸气. 下星期开始追人格分离嘅 “刑侦12”, 再见 “虚拟情人”. 继续阅读

It’s been almost 4.5 years since I visited Bo Innovation, while it was still in Wanchai. This Michelin 2-star restaurant has since then moved to its current location in H Code, and today, we return to see what Chef Alvin Leung has prepared in his latest menu.Once stepping out from the elevator on the left is the kitchen and bar, and on the right is the reception leading into the dining area, with a nice backdrop of Lions Rock depicting in a contemporary fashion.Seated at a table at the corner to enjoy good privacy and a glimpse of the street view, with also nice murals on the window, the décor has retained the fun and local elements, like the dense building landscape represented by pai gow, and the ‘red-white-blue’ design walls.The theme of the tasting menu is Family Meal ($1,280 each), and I also order a bottle of Ruinart Blanc de Blancs ($950) to pair with the food. The mark-up on the wine is very reasonable. The champagne has a ripe citrus and brioche nose with good acidity.Starting with Home Favourites 家的最爱, the chef has reimagined three local dishes that are common at home to make some appetizers. The first is 豆豉鲮鱼油麦菜, with a small ladyfish coated with Douchi powder before deep-frying to resemble Dace, season with some shichimi, to enjoy together with Chinese Lettuce puree plus Puning bean paste foam on top. The flavours are amazingly similar.The second one is Mui Choy Kau Yuk 梅菜扣肉. The crispy cone holds the ice-cream made with mui choy, or preserved vegetable, with some pickled mustard greens on top, sandwiched with a foam made with bacon for a savoury taste. Refreshing with complex flavours. Interesting.Served on a rotating plate with a lantern in the middle showing the photo of Chef Alvin in his youth having a meal is the third one 猪油捞饭. Inside the crispy Woba, there is a sou vide Egg yolk, seasoned with goat cheese and Soy. On top is a piece of Pork Fat, with a touch of ponzu to give a bit of yuzu citrus to balance.Next comes Beef, Leek in a Shell 葱爆牛肉. From the bottom, it is oyster sauce mousse and a layer of jam from beef extracts, plus the green avocado and spring onion cream. With some dried beef crumbs on top, and two pieces of leek, one pickled in kimchi style and one baked to crispness, offering nice fragrance. Complex in flavours and delicious.The third course is H2 Egg. It is a Chawanmushi, but the chef has used the French beurre blanc sauce to mix with the egg to prepare for the steamed custard. Inside the chef has added some conpoy for umami taste and then scooped a large teaspoon of caviar on top. Another interesting feature is that the cutleries are kept inside the drawer of the table, like that of a mahjong table.  The Precious 3 煎酿三宝 includes three pieces. The first one is chu-toro tartare, wrapped in a nori sheet and a red pepper crisp. The second features tofu prepared using fish soup, soy milk and Chinese marinade sauce, with some salmon roes and fennel on top. The third is crispy potato ball mixed with mashed eggplant and white anchovy to enhance the savoury taste, plus mango chutney on top.Coming to the fifth course, Fish the Good Old Way 古法蒸鱼, the chef has used the three elements of the traditional dish, shredded pork, aged mandarin peel, and shiitake, to create a completely new concept. With turbot fish noodle serving as the anchor, the shredded pork is replaced with Nuodeng ham from Yunnan and lightly grilled with a brush of honey and aged mandarin peel for more flavours. A stock made with matsutake, porcini and morels is then poured on top, with the chef deliberately making it darker in colour to resemble soy sauce. Very creative.A traditional paper bag holds the next course Char Siu 叉烧, like how in the old days the family would bring home as additional dish. Putting it in a contemporary Western style, the BBQ pork is served on a baguette with some Mee Chun Pickles, rather like a submarine sandwich. The sourness of the pickles helps to balance the fattiness of the pork well, but the baguette is not crisp enough which is a bit of letdown.We have ordered an additional Xiao Long Bao ($90 each), the signature of Chef Alvin. The pinkish orange casing is infused with the essence of the pork and soup in the traditional delicacy, with a small white paste on top, which encompasses the flavours of ginger and Zhejiang vinegar, provides a full experience of xiao long bao in a totally unrecognizable format. It is the dish that won Chef Alvin his accolade of introducing molecular gastronomy to HK.The seventh course is Fungi Chicken 冬菇蒸鸡. Removing the bone in the chicken wing, the chef has stuffed with some finely chopped matsutake mushroom before putting it to steam. Once that is done, hot oil is continuously poured onto the chicken wing to give colour and a bit of crispness. The chicken is moist and not over-seasoned so the original taste can be better appreciated, true to the concept of the original.For the main course we have both opted for Elevated Shrimp Omelette 虾仁炒蛋. The langoustine is grilled well, tender and with a sweet taste. The chef has prepared different sauces to complement, including the orangish sabayon sauce, the red beetroot sauce, and the green spring onion oil. On the side is the ceps and the chives, stir-fried to give nice fragrance.Coming to dessert, the lighter version is Home Sweet de Night 其乐融融, featuring some small, diced kiwi at the bottom, gingko nut foam on top, plus some deep-fried rice crisp to give extra texture. The sauce used is a condensed beancurd and egg vanilla sauce to integrate all the flavours together.The final course is Sweet Potato Tong Yuen 团团圆圆. At the bottom is the apple almond compote, with the Paris-Brest, made with mochi powder and milk, sitting on top, having a nice chewy bite. Together with sweet potato ice-cream and crisps, on the side is a sweet sauce made from stem ginger. It is a filling dessert which ensures our stomach do not feel empty leaving.The Petits Fours include Muy Choi Macaron, Indian Lettuce Marshmallow, and Lard Residue Crème Brulee. All very interesting with unique flavours, and personally I like the macaron the most, as the muy choi flavours are forward and apparent.Finally, the staff brings us a traditional wedding basket which contains lots of traditional sweets for us to pick and take home. The bill on the night is $4,147. There are many wow factors in the dishes, but I still like the menu from prior visits more. It is truly amazing to see the creativity and innovation how Chef Alvin and his team can go, and in particular we like the showcase of local flavours and stories, which made it unique and resonate. 继续阅读

港式情怀的趣味份子料理 - 厨魔原价$700/位，restaurant week直接8折！没有偷工减料或专门设计不太好吃的菜单直接是平时的set menu上打折🤩香港唯一一间主打港式怀旧情怀的米芝连二星餐厅餐厅周经常被抢空🥢 家常便饭🐟豆豉鲮鱼·油麦菜酥炸豆豉鲮鱼+液体油麦菜🍦梅菜扣肉放在小盒子里两个小甜筒的样子非常可爱但有一种不知道自己在吃什么的感觉🍙猪油捞饭适合拍照！中间印著8/90年代饭桌上的画面猪油裹着脆米粒😏😏😏🥚鱼子酱茶碗蒸鱼子酱撞击昭和蒸蛋 🍜古法蒸多宝鱼上桌竟然是一碗鱼面？陈皮云雾渗透鱼肉，鱼肉很香也很特别⭐️招牌菜另外追加 - 分子料理小笼包🥟很特别的两粒蛋黄状物体，一口爆浆有浓烈的小笼包和醋味，神奇但没有传说中的那么惊艳🥪叉烧呀妈成日话：生嚿叉烧好过生你这里的叉烧竟然是一个法包夹叉烧！很好吃！重点是会饱😂🔥 主菜风暴圈🍤海螯虾·牛肝菌好吃但吃了个寂寞，还是加钱选A4和牛吧🦐西班牙红虾手工意大利面虾脑汁、蕃茄制成的血色酱汁，手工刀面的弹牙✍️趣味十足的一间casual fine dine, 无论餐厅的设计到服务员的态度都非常有港式风格😏贵价&高级版茶餐厅既感觉所有嘢食都系我哋熟悉嘅味道，但系个呈现嘅方式又好唔同 继续阅读

我想分享在这间米芝莲餐厅用餐的体验。虽然我对你们创意菜单感到兴奋，但我发现服务有些欠缺。入座后，服务员没有主动提供餐牌，也没有告知餐具的位置。此外，当我们点了A5和牛时，并没有询问我们希望的熟度，这导致了误解，当我们表达了偏好时，服务员的表情也显得不太友好。此外，在结帐时，服务员没有任何致谢或告别的表现，让人感到有些冷淡。我认为优质的服务对于米芝莲餐厅来说非常重要。我欣赏你们对菜品创意的追求，不过良好的服务质素也能帮助提升未来顾客的用餐体验。 继续阅读

厨魔 @boinnovationhk 📍：香港中环砵典乍街45号H Code 1楼🚗：中环地铁D2出口 步行8分钟📞：+852 2850-8371💲：~HKD1800/head for dinnerFood quality✔️：Xiao Long Bao👌🏼：Sp HK fun and game, Sp HK Fun and game Beef, Dr Wehrheim Riesling Buntstuck (2018), San Pellegrino总结：😋出名嘅二星份子料理餐厅 有别于一般中菜 鬼才梁主厨🧑‍🍳以创意大胆嘅方式去打破传统呈现现代中菜 与其系话食一餐饭 畀我感觉食客好似经历一次香港游咁😋整餐饭围绕住香港趣游 以童玩 麻将🀄️鱼 虾 蟹 街头游戏 黔然销魂饭 不吃鱼翅同赛马会等各种各样香港🇭🇰人熟悉嘅事物呈现不同嘅菜式 非常有创意同有趣 好特别嘅体验😋嚟厨魔一定要点小笼包 就算我朋友醉咗佢都只系记得食小笼包 简单讲完全表现到分子料理嘅精髓 一咬破感觉似系食空气 明明冇肉但后来却尝到很浓的姜跟肉汁 好新奇👍🏼😋成个体验服务都一流 尤其我有朋友饮醉酒有点小闹事都处理恰当 多谢佢哋🙏🏼😋环境不得了 刻画咗最能代表香港嘅狮子山作背景 仲有好多装饰 一串鱼蛋 飞天点心等👏🏼🤔用9碟菜式呈现9样香港趣游 每一样都感觉到有创意 令食客更了解香港独有嘅文化 当中不吃鱼翅同鱼令我印象较深刻 其余都正常发挥😜🤔我系一个主要以食物质素去衡量会唔会二访餐厅嘅人 但呢间系唯一我觉得佢唔系止卖食物咁简单 而系成个package体验 服务 摆盘介绍方面 你感觉到餐厅嘅用心同热爱 所以就算佢食物唔算惊喜 我都想再试🤣🤔呢啲级数嘅餐厅基本上都会收水钱 四个人食开咗三枝San Pellegrino $240/蚊🫡🤔可以+$300转碟牛 但唔建议 冇咩值得试🥺😨呢度有个大问题 佢出品嘅食物你只会觉得特别同好玩 但你唔会觉得好食好正 以拎星餐厅嚟计佢缺乏味道上嘅满足 改进下会更值二星😣 继续阅读