廚魔

🥰 話說噚日睇完 TVB “虛擬情人” 大結局, 今晚冇嘢做, 決定相約 “虛擬情人” 出嚟搵 “廚魔” 食飯, 嚟到 久仰大名 嘅 星級餐廳 Bo Innovation. 裝修走藝術風, 其實偏平民化. 晚餐 “家常便飯”, $1,280+10%, 配酒 $580+10%. 以 “耳熟能詳” 嘅菜式名稱, 用另一個手法呈現出嚟.家的最愛H2Egg煎釀三寶冬菇蒸雞古法蒸魚蔥爆牛肉叉燒蝦仁炒蛋腐竹白果蕃薯湯圓🤗 [家的最愛, Home favourites]豆豉鯪魚油麥菜, Chinese lettuce, douchi, Dace. 用菜打成綠色嘅汁, 另外炸鯪魚, 玩埋個經典罐頭.梅菜扣肉, Mui Choy Kau Yuk. 醃菜加泡沫, 裝滿迷你雪糕筒, 不俗嘅一體感.豬油撈飯, woba, soy, egg, pork fat. 羊奶芝士味帶領.🍳 . Chawanmushi, beurre blanc, caviar, conpoy. 日式蒸蛋, 對唔住, 超級鹹, 唔關魚子醬事.🐟 [煎釀三寶, The precious 3]Red pepper - Chu toro. 吞拿魚, 正常發揮.Tofu - fennel. 豆腐, 夠滑.Eggplant - anchovy. 可樂餅, 鯷魚, 茄子做餡, 好食.🍄‍🟫 [冬菇蒸雞, Fungi Chicken] Matsutake, chicken wing. 釀番冬菇係雞翼𥚃面, 食落普普通通.🐟 [古法蒸魚, Fish the good old way] Nuodeng ham, turbot noodles, mushroom extract, aged mandarin peel. 魚麵, 配雲南火腿, 有趣.🐂 [蔥爆牛肉, Beef, leeks in a shell] leeks, beef, oyster sauce. 兩條蔥, 幾好食, 底層嗰坺醬食唔到牛肉味喎. 🍟 [叉燒, Char Siu] baguette, Mee Chun pickles. 用燒味紙袋上菜, 少似越南法包, 叉燒夠肥, 相對出色.🦐 [蝦仁炒蛋, Elevated Shrimp Omelette] Langoustine, ceps, beetroot. 蝦質有點散, 配蛋黃醬.🍯 [腐竹白果, Home Sweet de night] Ginkgo nut, soy, kiwi. “虛擬情人” 話食唔出腐竹味喎.🍯 [蕃薯湯圓, Potato meet Monchi] Yam, stem ginger. 蕃薯雪糕, 配汁帶薑味.🍪 Petits Fours. Macaron 比較甜, 食唔落. 最後俾個新年大全盒, 任攞糖果, 哈.🤗 總結: 有趣嘅菜式名稱同食品設計, 烹調水準合格, 但食落冇驚喜, 冇米芝蓮星嘅霸氣. 下星期開始追人格分離嘅 “刑偵12”, 再見 “虛擬情人”.…查看更多

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 家的最愛, the chef has reimagined three local dishes that are common at home to make some appetizers. The first is 豆豉鯪魚油麥菜, 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 豬油撈飯. 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 蔥爆牛肉. 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 煎釀三寶 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 古法蒸魚, 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 叉燒, 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 冬菇蒸雞. 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 蝦仁炒蛋. 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 其樂融融, 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 團團圓圓. 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.…查看更多

Wine n dine 25最尾一天，到魔廚購買叉燒包。因為之前有看過介紹。是一個迷你法包夾着一個慢煮燒烤豬肉，外貌似炭燒過的叉燒。然而昨晚六點多，等了差不多20分鐘，花費了3個tokens, 拿出來看見這個叉燒心包外貌與網上相片已經有很大分別，迷你法包更換了，用長法包切開一段段然後夾着白雪雪水滴滴的一件豬肉，咬落去隨即吐出來，味道難以形容，有一層類似薑味的汁水圍着豬肉，豬肉的顏色看上去令人反胃，根本沒有燒烤處理過，相信是慢煮完後就直接放在包內。並沒有烤過。3tokens 即是$75， 只咬了一口，我是直接掉進後面垃圾桶裡！ 請問魔廚，人流多時，是否就可以把食物亂做一通？亂把食材更改？是否又可以因應時間去更改配方或烹煮方法和時間？一個不專業的處理方法，令人失望！…查看更多

米芝蓮餐廳,家陣ae白金信用卡做緊買一送一優惠, 不過記得要早一個月訂位呀,如果唔係好快滿㗎餐廳裝修都幾靚,入到去空間都好足夠 枱之間都有好大嘅空間 就算講秘密都唔怕啤隔離枱聽到 仲擺設咗好多好得意嘅雕塑食物方面呢 ae卡就定咗有九個餸,九道菜都各有特色同埋好精緻,份量雖然唔多但係都好好食又飽肚嘅. 記得要試嗰個份子料理小籠包呀同埋每上一道菜個侍應都會好專業咁講下個背景同埋介紹成個過程都好開心嘅臨走仲有禮物送添不過留返畀驚喜大家自己去發掘啦…查看更多

米芝連二星餐廳 Bo innovation 位於香港中環砵典乍街，主打港式份子料理，同時追求創新性，係一間相當特別嘅餐廳。先講一吓配上雲南火腿嘅魚麵,配搭新奇有趣，火腿鹹香味十分出眾，大大提高食慾。另外一口豬油撈飯配上羊奶芝士味，感覺亦都十分新穎，但個人不太喜歡。另外.，魚子醬配上日式蒸蛋相對係較為普通嘅配搭，但菜式偏鹹，遮蓋咗食材最原始嘅蛋香味。睇得出餐廳內每一道菜都好用心去研發同設計，但並唔係每道菜都欣賞，係一次體驗特別嘅經歷。…查看更多