I finally got a chance to try this restaurant I have heard so much about. Previous info gathering gave me the impression that this is a private kitchen (speakeasy) which means a little bit of secrecy and mystery. I arrived and realized it was very much an open public restaurant, which was perfectly fine with me as the setting was trendy and hip.
The first course was supposed to be oyster but we substituted with morel mushroom since neither me or my friend cared for raw oysters. The scallion ginger puree at the bottom was a deliberate touch of Hong Kong (finely chopped ginger and scallion that typically accompanies 燒味 ).
Crispy fungus on a ginger scallion puree
We then had the vermicelli wrapped in a spring roll skin and deep fried which was alright, and then the foie gras served with Chinese mustard green 梅菜 puree. The foie gras was tasty but with 梅菜? I would have liked the traditional western way of using a slice of bread that goes so well with foie gras.
鵝肝配梅菜乾奶酪醬
The Har Mi is actually a lo mein with 辣蝦米油, nothing special. But the fresh shrimp sashimi from Spain was delightful
蝦米油撈麵配西班牙甜蝦刺身
Then came the tomato marinated in 八珍甜醋，and another type of tomato served with pickled olive cream (欖角慕絲)
清清口Tomato
The Xiao Long Bao and Lobster were what I considered the highlights of the evening. The BO Innovation's 小籠飽 takes molecular cuisine to a new height - truly amazing! And the lobster topped with sea urchin were also a pleasant combination and gratifying.
Because the 小籠飽和海膽龍蝦配 were so satisfying, everything that followed were sort of an anti-climax The bresse chicken and Pineapple Bun (molecular style) were pretty good.
Didn't care for the Pineapple with peppers which I though was weird,and the Petit Dim Sum were just so so although the presentation was spectacular.
Pineapple with 3 Peppers
But as in all molecular dining, so much effort goes into the preparation and presentation that often times the temperature hence 鑊氣 (or taste) is compromised. As we all know, we Chinese, who take so much pride in our wonderful and superb Chinese cuisine, place a lot of weight on 鑊氣 flavours. The feeling I got from my dining experience at BO is that all the beautiful dishes were prepared from a westerner's standpoint and taste.
And one more thing, although each waiter is very attentive and takes time in introducing each dish, but some of them need to speak clearer and be more articulate in introducing each dish if they want the customers to be sold/convinced on what they offer.
All and all it was a very memorable experience and worthy of a special occasion. I can see why this restaurant gets such high praises..
The first course was supposed to be oyster but we substituted with morel mushroom since neither me or my friend cared for raw oysters. The scallion ginger puree at the bottom was a deliberate touch of Hong Kong (finely chopped ginger and scallion that typically accompanies 燒味 ).
Because the 小籠飽和海膽龍蝦配 were so satisfying, everything that followed were sort of an anti-climax
Didn't care for the Pineapple with peppers which I though was weird,and the Petit Dim Sum were just so so although the presentation was spectacular.
And one more thing, although each waiter is very attentive and takes time in introducing each dish, but some of them need to speak clearer and be more articulate in introducing each dish if they want the customers to be sold/convinced on what they offer.
All and all it was a very memorable experience and worthy of a special occasion. I can see why this restaurant gets such high praises..
Other Ratings:
Keep it up!
Interesting
Touched
Envy
Cool Photo